Big Game Vegetable Soup
2 large shanks (or roast)
1 lb carrots, diced
1 cup onions, diced
4 potatoes, diced
1 small head cabbage, sliced thin
Salt and pepper
1 large can tomatoes
Cover shanks with water and cook until tender at 375°F. Remove meat and place in kettle with all vegetables and seasoning. Cook until well done, about 2½ hours.
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Venison Black Bean Chili
2 pounds venison roast, cut up
1 packet chili seasonings
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1 large onion, chopped
2- 15 oz cans black beans, drained
2- 14½ oz cans chili-style chopped tomatoes with juice
1 6 oz can tomato paste
1 16 oz refried beans with green chili
Salt and pepper, to taste
Sour cream
1 bunch green onions, sliced
1 cup shredded Colby jack cheese
Cut the venison into 1-inch cubes. Turn the crock pot on low and place venison, chili seasoning, chili powder, garlic powder, and cumin. Add in chopped onion, beans, and 2 cans of chopped tomatoes. Cover and cook for 8-10 hours.
Uncover and stir in tomato paste, refried beans and the salt and pepper. Serve at once, garnish with sour cream, green onions and cheese.
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Blue Cheese Venison Loaf
1½ lb.ground venison
1 egg
¼ to ½ cup blue cheese; crumbled
¼ cup onion, chopped
¼ cup milk
½ tsp. mustard, dry
¼ tsp. sage
¼ to ½ cup steak sauce
½ cup dry bread crumbs
1/8 tsp. garlic powder
1 Tbls. Worcestershire sauce
Salt and pepper to taste
Potatoes; Instant Mashed
Bacon; Crisp & Crumbled
Heat the oven to 350 degrees F. Mix half of the cheese and all the ingredients together. Spread the venison mixture into an ungreased loaf pan, 9 X 5 X 3-inches or shape into a loaf in an ungreased baking pan. Bake, uncovered, for 1 to 1 1/4 hours or until done. Drain off the excess fat.
Prepare the potatoes as directed on the package except -- stir in the remaining cheese. Spread the potatoes on the sides and top of the meat loaf. Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or until the potatoes are lightly browned. Serve hot.
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Broiled Venison Cubes
¼ cup Extra Virgin Olive Oil
2 cloves garlic, finely minced
½ cup grated Romano cheese
1 ½ cup dry bread crumbs
1 tablespoon dried cilantro
1 teaspoon sweet Hungarian paprika
¼ cup fresh diced parsley (use dried if necessary)
salt and pepper
1 pound venison loin, in 1-inch cubes
Preheat the broiler and set the oven rack about six inches from the heat source.
Put olive oil and garlic in a small saucepan and stir over medium low heat, removing before the garlic browns. In a small bowl, put bread crumbs, Romano cheese, cilantro, paprika, parsley, salt and pepper. Allow the olive oil/garlic mix to cool slightly then add to the crumb mixture and stir well. Press the venison cubes into the mixture and coat them well then place on a baking sheet that is either non-stick or coated with aluminum foil. Broil for 5 – 7 minutes, turning several times, until the crumbs are golden brown and the meat is done. Great served with spaetzle, couscous or quinoa and a green vegetable such as sautéed spinach.
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Venison Cabbage Rolls
1 lb ground venison
1 chopped onion
Garlic (to taste)
¼ - ½ tsp nutmeg
Salt and Pepper (to taste)
2 cups tomato sauce
Cooked brown or white rice
Cabbage leaves
Grated cheese
Parsley
Prior to cooking the meat and sauce, boil cabbage leaves for 2-3 minutes. Cook venison until brown; mix in onions, nutmeg, salt, pepper, and garlic to taste. Cook on stove until onions are cooked (softened). Mix in rice and 1 cup of tomato sauce. Create rolls by adding the meat and sauce into boiled cabbage leaves. Return rolls to pan, pouring the rest of the tomato sauce on top. Allow rolls to simmer for 20 minutes. Serve, garnishing with optional parsley and grated cheese.
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Chicken-fried Venison Steaks
Use round of venison and cut into steaks about ¾-inch thick. Remove any fat or membrane, and pound steaks with a meat mallet. Dredge the steaks in a mixture of flour, garlic salt, pepper and parsley. Heat about ¼-inch of oil in a deep frying pan, and brown the steaks on both sides in the hot oil or butter. Remove the steaks and drain them on paper towels. Measure the drippings in the pan, and adjust to make about 3 Tablespoons. Stir in 3 Tablespoons flour and brown slightly. Add ½ cup milk and cook, stirring constantly over a low heat, until thickened. Add ½ teaspoon instant coffee and salt and pepper to taste. Return steaks to the gravy and heat through.
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Venison Chili
1 pound dry kidney beans
1 pound ground venison
1 pound venison stew meat, in 1/2-inch chunks
2 Tbsp. oil
2 cloves garlic, minced
3 teaspoons chili powder
1 tsp. salt
½ tsp. pepper
28-ounce can tomatoes, diced
1 large onion,diced
1 green pepper, diced
1 large green chili pepper, diced
¼ tsp. cumin
2 tablespoons parsley, chopped
¼ cup masa flour or all purpose flour
Rinse beans and place in a large soup kettle. Add 2qts water and 2 tps salt; cover the pot and bring to a boil. Boil gently for about 2 hours, until beans are tender. Brown meat in a large skillet containing oil and garlic. Add chili powder, salt and pepper. Cover and saute for an hour. Drain the beans and add 1½ qts water, tomatoes, onion, peppers, cumin and parsley. Simmer for an hour, then add meat mixture. Stir masa flour into ½ cup water to form a paste and blend into chili to thicken. Simmer for about half an hour, adjust the seasonings and serve. Nothing satisfies more than chili on a cold night in deer camp!
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Venison-cheese Stuffed Shells in Tomato Sauce
1 lb. box jumbo shells 
1 carton Ricotta cheese
8 oz. shredded Mozzarella cheese
½ c. Parmesan cheese
1 egg
1 tsp parsley
1 lb venison
1 medium chopped onion
3 cloves minced garlic
32 oz. spaghetti sauce
1 can cooking oil (or Pam) to prevent sticking
Cook shells as package directs; drain, spray with cooking oil to prevent sticking, and set aside. Brown venison with onion and garlic. Mix in parmesan and ricotta cheeses, ½ cup of mozzarella, egg and parsley. Fill cooked shells with mixture and put in greased 9"x13" pan. Cover with spaghetti sauce and remaining Mozzarella cheese. Cover and bake at 350°F for 35 to 45 minutes. Uncover 5 minutes before removing from oven.
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Cheesy Sloppy Joes
1½ pounds ground venison
½ of a small onion, diced
2 Tbsp mustard
1 can chicken gumbo soup
Salt and pepper to taste
½ tsp chili powder
1 tsp sugar
¼ pound shredded cheddar (or other) cheese
½ cup catsup
Fry venison and onion. Pour off excess grease and add mustard, catsup, soup and spices. Simmer 15 to 20 minutes until thick. Stir in cheese until melted and serve on buns. This dish is even better reheated the next day.
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Cheesy Venison Toasts
Ingredients:
1 pound ground venison
1 pound Bob Evans (or other) hot & spice sausage
1 pound Velveeta cheese, cubed
1 loaf cocktail rye bread
Directions:
In large skillet (5 qt. recommended), brown the venison and sausage, drain. Add cubed Velveeta and cook on low heat until melted. Arrange cocktail rye slices on an ungreased baking sheet. Spoon about 2 Tablespoons of meat and cheese mixture onto each rye slice. Broil for about 5 minutes or until the rye is toasting and the mixture sets with a slight crust forming. Serve warm.
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Venison Corn Bake
(adapted from a recipe from the NWTF Women in the Outdoors Magazine)
1 lb venison (brown and drain)
1 small onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 small container of sour cream
1 package of frozen yellow corn (thawed)
½ package of egg noodles (cooked and drained)
1 sleeve of Ritz crackers
Salt & pepper to taste
Mix all above ingredients in a large casserole dish; add crushed Ritz crackers (or topping of choice). Bake covered at 375°F for 45 minutes. Uncover 5 minutes before removing from oven.
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Venison Cottage Cheese Pie
1- 9" unbaked pie crust
1 chopped onion
1 cup sliced mushrooms
1 lb. ground venison
¼ tsp. pepper
2 Tbsp. flour
3 Tbsp. ketchup
2 eggs, beaten
1 cup cottage cheese
Brown together onion, mushroom, and ground venison in a heavy skillet. Drain any excess fat. Add pepper, ketchup and flour to skillet and cook and stir for 3 minutes. Turn meat mixture into the pie crust lined pan. Beat eggs and add cottage cheese. Pour this mixture over meat in the pie pan. Bake at 350°F for 30-40 minutes, or until filling is set, crust is golden, and topping is puffed. 6-8 servings.
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Country Fried Venison
Ingredients
¾ lb. to 1 lb. of venison chops/steaks (2-3 big or 4-5 small pieces)
8 oz. package of sliced baby Portobello mushrooms 1 medium sweet onion, chopped
1- 12-16 oz. can of either beef or mushroom gravy
1 Tbsp of garlic, minced
¼ cup green onion, chopped
Salt, pepper and seasoning salt
½ cup flour
¼ cup cornstarch
4 Tbsp of butter or margarine
Preparation
Season venison chops (to taste) using your favorite seasoning salt. Place flour, cornstarch, and touch of salt and pepper into large Ziploc bag (do not over season). Put venison chops individually into the bag, shake to coat well. Once all chops are coated, remove from bag to a plate. Press coating into chops then let sit at room temperature for at least 10 minutes to help the flour stick to the venison. Meanwhile, preheat a large (16”) cast iron skillet (preferred) to med-high heat. Also, preheat oven to 350°. Melt butter in skillet. Add onion and sauté until almost transparent. Add package of sliced mushrooms (season with salt and pepper). Allow onions and mushrooms to sweat and caramelize. Just before onions and mushrooms are finished add the minced garlic stirring to incorporate, about 2 minutes. Do not let the garlic burn, as it will taste bitter. Once onions, mushrooms, and garlic are done remove to a plate. With the skillet still at medium-high heat, melt 2 tablespoons of butter. Place venison into melted butter and brown on each side. This will sear in the juices, not cook the venison completely through. Once browned, drain oil then return onions, mushrooms, and garlic mixture to the pan. Also add in entire can of beef or mushroom gravy. Make sure chops are mostly covered. Place the uncovered *skillet in the oven for 10 minutes to finish the dish. Remove from oven, garnish with freshly chopped green onions and serve. Great with mashed potatoes or a bed of butter and garlic pasta!
*If your skillet is not oven safe, removed browned chops and place them, the mushrooms/onions/garlic, and gravy into a metal baking pan and follow remaining steps.
Submitted by John Wallace, Pheasants Forever Farm Bill Biologist
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Cream cheese and Venison Appetizer
(Troy Henley)
1 package of softened cream cheese
¼ cup chopped dry cherries
Crackers
Sliced venison salami
Mix softened cream cheese and cherries in a bowl. Spoon out onto crackers and top with sliced venison salami as an easy and delicious appetizer.
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Crescent Roll Venison Lasagna
2 canisters of crescent rolls
Ground venison
Diced onion
Garlic (to taste)
Spaghetti sauce
Ricotta cheese
Italian cheese
Cook ground venison with chopped onions and garlic to taste until it is fully browned. Mix in spaghetti sauce just covering the meat, into a mixing bowl, set aside. Open crescent roll canisters and arrange in a circle on a cookie sheet or pizza pan/stone. The crescent dough should be overlapping and the long part of the dough pieces should be pointing out with a circle in the middle (looks like a sun when you are finished). Spoon the mixture onto the overlapping dough base, allowing enough dough to be folded over the filling to create a roll. Sprinkle ricotta and Italian cheeses on the venison. Take the long part of the dough pieces and bring over the venison cheese and tuck the long part under the dough. Do this with all the long ends. It should resemble a circle or ring when you are finished. There will also be space between the long ends where you can see the venison and cheese; this is the way it should be. Bake in the oven at 375ºF for approximately 20 minutes, until it is golden brown. Serve with more cheese sprinkled on top.
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Crockpot Pizza
Nonstick cooking spray
1½ - 2 pounds ground venison
1 box of pasta (rotini or twists), cooked
1 medium onion
1 Tbsp olive oil
1 Tbsp minced garlic
Salt and pepper
2 can of mushrooms, sliced
Minced garlic
2 large can pizza sauce (28 to 30 oz, total)
Package of pepperoni slices (50 slices or so)
2 cups of shredded mozzarella cheese
2 cups of shredded provolone cheese
1 cup grated parmesan cheese
Chop onion and place in small zip lock baggie with 1 Tbsp olive oil and 1 Tbsp minced garlic (and some salt and pepper), let marinate overnight. The next day, add onion marinate and ground venison to skillet, cook thoroughly. Cook pasta according to package directions. Coat crockpot with non-stick cooking spray. Place 2-3 Tbsp of pizza sauce in bottom of crockpot. Add remaining sauce to browned venison in skillet, mix and take off burner. Layer ingredients from bottom to top in this order:
1/3 of the pasta
1/3 of the venison / pizza sauce mixture
1/3 of the mushrooms
1/3 of the provolone cheese
1/3 of the mozzarella cheese
1/3 of the parmesan cheese
1/3 of the pepperoni
Do this three times. Cook for 4 hours on High or 6 to 7 hours on low.
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Venison Crostini
1 loaf of French bread, sliced
Small venison loin or tenderloin
1 Tbsp. olive oil
2 Tbsp. cracked black pepper
2 Tbsp. ginger powder
2 Tbsp. garlic powder
1 Tbsp. thyme powder
Roasted red or Poblano pepper (available in jars or cans)
Roasted red onion, sliced - optional
Boursin cheese (or your favorite sweet cheese spread)
1/8 cup melted butter
Salt
Balsamic vinegar reduction
Pre-heat the oven broiler to high or highest heat. Move the top rack as close as you safely can to cook loin.
Use some of the olive oil to rub over the venison. Mix together the cracked black pepper, ginger, garlic and thyme and rub onto venison to taste. Place venison on a baking sheet and cook/broil for 3 minutes.
Remove from heat, brush with butter and sprinkle salt on exposed side then flip loin and repeat process on the other side. Return to the broiler and cook until venison is just done. Remove from oven and let the venison rest before slicing into thin pieces.
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Easy Asian Venison
(Vicki Mountz)
1 lb. ground venison
Oil for cooking
Minced garlic to taste
2 packages (3 oz.) Oriental-flavored instant ramen noodles, broken up
2 cups frozen stir fry vegetable mix
2 cups water
¼ teaspoon ground ginger
1 bunch green onions, sliced thin
1 individual serving pineapple chunks
Soy sauce to taste
Brown the venison and garlic in a small amount of oil in a large nonstick skillet until done. Use a slotted spoon to remove the venison from the pan and put in a bowl. Add to the venison the seasoning from one of the ramen noodle packages and stir well.
Put the noodles in the skillet and add the vegetable mixture, 2 cups of water, ginger, soy sauce and the remaining seasoning package. Bring to a boil, reduce heat, cover and simmer for about 2 or 3 minutes, until the noodles are tender. Return venison to skillet, stir in green onions and pineapple chunks and heat through.
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Egg & Cheese Souffle
10 slices bread cubed (without crusts)
8 oz. Cheese- cheddar
6 eggs
3 cups milk
6 slices of bacon- fried and crumbled (or cooked venison sausage, or spinach, whatever)
½ tsp. Salt
Place bread cubes in greased 9"x13" pan. Mix remaining ingredients; pour over bread. Let soak overnight.
Bake at 350°F for 45-50 minutes (cover for first 20 min) until set in center.
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Venison Empanadas
Filling:
1 large slice of white sandwich bread, torn into quarters
2 Tablespoons plus ½ cup chicken broth
1 lb ground venison 
Salt and pepper
Oil
2 cups of onion, chopped fine
4 medium garlic cloves, minced
1 teaspoon cumin
¼ teaspoon cayenne
1/8 teaspoon ground cloves
1 bunch cilantro leaves, chopped
2 hard-cooked eggs, chopped
1/3 cup raisins, chopped
¼ cup green olives, chopped
4 teaspoons cider vinegar
Dough:
3 cups all purpose flour
1 cup masa harina (substitute regular flour if unavailable)
1 Tablespoon sugar
2 teaspoons table salt
1 ½ sticks butter, cut into cubes
1 cup cold water
Oil for baking
Preheat oven and baking sheets (use baking sheets with a lip) at 425.
For dough: Combine dry ingredients, cut butter into flour (pulse in food processer), sprinkle liquid onto mixture and combine until tacky. Portion dough into 12 equal pieces and refrigerate.
For filling: Process bread and 2 Tablespoons of chicken broth in food processor. Add venison and salt/pepper to taste, pulsing until meat and bread paste is combined. Sauté onions in oil, adding spices and garlic when onions are nearly opaque. Add venison mixture and cook until meat is browned. Add remaining chicken broth and simmer 5 minutes. Transfer to a bowl, add remaining ingredients and allow mixture to cool.
Roll dough into rounds, place ½ cup filling on half of each round, fold closed and crimp edges. Place 2 Tablespoons of oil into each preheated pan and allow to heat. When oil is hot, place empanadas onto pan, brush with oil, and bake 25 to 30 minutes.
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Fayette County Deer Jerky
Marinade:
½ bottle of liquid smoke (2 ounces)
¾ cup of Worcestershire sauce
¾ cup of soy sauce
1 tsp of seasoning salt
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of pepper
½ bottle of Tabasco sauce (to taste)
Mix liquid smoke, worcestershire sauce, soy sauce, seasoning salt, garlic and onion powder, pepper and Tabasco sauce in large bowl. Cut deer meat into ¼-inch thick slices and marinate in bowl overnight. Place meat in dehydrator or oven at 125-140°F degrees for 10 to 12 hours. Cook until meat snaps.
Makes 5 pounds
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Venison Fritatta
2 Tbsp vegetable oil
½ pound ground venison
Cajun seasoning
8-ounces of mushrooms, chopped
Salt and freshly ground black pepper
½ cup onion, chopped
½ cup sweet red pepper
1 container egg substitute (such as Egg Beaters)
2 eggs
Green onion, diced
1 cup grated sharp Cheddar
Place the oil, venison and mushrooms in a large nonstick skillet. Sprinkle with Cajun seasoning, salt and pepper and saute until the venison has browned. Add onions and red peppers and continue cooking until barely tender.
Whisk the egg substitute and the eggs in a bowl, then pour over the meat and vegetables. Stir gently. Reduce the heat to low, cover the skillet and cook until eggs are set around the edges, about five minutes. Sprinkle with cheese and green onions and place under the broiler until cheese is melted and slightly browned. Let the frittata stand for a minute or two before cutting into wedges. Makes a great breakfast or add a salad and use it for dinner.
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Venison Gravy on Biscuits
1 pound ground venison
1 can mushrooms (4-ounce)
1 can cream of mushroom soup
1 can milk
Salt and pepper to taste
Brown the venison in a large fry pan. Add mushrooms and cook for a few minutes. Add mushroom soup and milk; stir and cook until smooth and hot. Salt and pepper to taste and serve over hot bisquits.
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Greek-Style Sloppy Joes
1 pound ground venison
½ cup chopped onion (1 medium)
1 15-ounce can tomato sauce
1/3 cup bulgur
1 teaspoon dried oregano, crushed
½ teaspoon salt
½ teaspoon greek seasoning
¼ teaspoon black pepper
2 cups shredded romaine lettuce
6 kaiser rolls, split and toasted
4 ounces crumbled feta cheese with tomato and basil or plain feta cheese
In a large skillet cook ground meat and onion until meat is brown and onion is tender. Drain off fat. Stir in tomato sauce, bulgur, oregano, greek seasoning, salt, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until desired consistency, stirring occasionally.
To assemble, arrange romaine on bottom halves of rolls. Spoon meat mixture on romaine. Sprinkle with feta cheese; replace top halves of rolls.
Makes 6 sandwiches.
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Greek Venison Steak
¾ cup sour cream
1/3 - 1/2 cup of chopped cucumber
2 tablespoons feta cheese
2 tablespoons cut olives
Marinade:
½ cup steak sauce
1 tablespoon olive oil
2 tablespoons lemon juice
Mix marinade by adding steak sauce, olive oil, and lemon juice; marinate the steaks for approximately two hours. Save some of the marinade, that has not touched the raw meat, as a garnish. Grill steaks for 10-12 minutes, until they are cooked through to prevent contamination. Mix the sour cream and cucumber and add on top of the finished steaks on the plate. Add feta cheese and olives as a garnish, enhancing its Greek taste.
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Grilled Venison Rolls
Venison steaks
Tooth picks soaked in water
Green onion
Asparagus spears
Marinade:
Soy sauce
Garlic
Lime juice
Sesame oil
Cut hind steaks along the grain creating thin pieces while still partially frozen. This allows ease in removing fat and cutting. Marinade steaks in soy sauce, garlic, lime juice, and sesame oil. Roll marinated steaks around a couple pieces of asparaguses and green onions respectively. Fix rolled steaks with moistened toothpicks to ensure them from not catching on fire. Place rolls onto grill, basting them with extra marinade ensuring good moistness and taste. Periodically roll the steaks as to cook all the way through. Venison steaks are done when they are completely brown all of the way through.
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Grilled Venison Steaks
Venison Steaks
½ cup Heinz 57 Sauce
¼ cup honey
Garlic salt
Black pepper
Season venison steaks with garlic salt and black pepper (to taste). Mix ½ cup Heinz 57 sauce with ¼ cup honey. Spread over both sides of steak. Broil at 425°F for approximately 20 minutes (or until prepared to your liking). Turn once and brush with sauce again. Serve with favorite side dish(es). You can also heat leftover sauce to serve at the table.
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Golden Venison Supreme
1 pound venison tenderloin or loin
2 cans Campbells golden mushroom soup
1 hand beaten egg
1 cup milk
1 tsp. garlic salt
1 tsp. pepper
1 cup of flour
1 stick butter
1 cup olive oil
1 cup water
After removing all fat and tendons, cut venison into slices (across grain) and soak in several rinses of fresh water. Drain venison and place (or dip) in mixture of milk, egg, garlic salt, and pepper for 15-20 minutes. Heat butter and oil in a large skillet.
Drain venison (but do not wash) and place in bag with flour. Shake to coat venison and fry pieces in skillet to a golden brown coating on both sides. Preheat oven to 375°F. Place venison pieces flat (one layer thick) in a glass oven pan. Mix soup with pan drippings and cover venison. Add water, cover and bake 1 hour. Serve with mashed potatoes or rice.
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Hashbrown Potato Venison Loaf
1½ cups refrigerated shredded hash brown potatoes
1 onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
3 eggs, lightly beaten
2/3 cup Italian flavored dry bread crumbs
1/3 cup barbecue sauce
1 tsp. salt
¼ tsp. pepper
1½ lbs. ground venison
Preheat oven to 375°F. Place potatoes in a large bowl and set aside. In heavy skillet over medium heat, saute onion and garlic in olive oil until tender, about 5 minutes. Add to potatoes along with eggs, bread crumbs, 1/3 cup of the barbecue sauce, salt and pepper and mix well, until thoroughly combined. Add ground venison and mix gently, just until combined.
On a broiler pan, shape meatloaf mixture into an 8"x 4" loaf. Bake at 375°F for 70-75 minutes or until center is no longer pink and instant read thermometer reads 160°F when inserted in center of loaf. Let stand, covered, 15 minutes before slicing.
Makes 6 servings
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Hashbrown Venison Quiche
5 cups frozen loose-packed shredded potatoes, thawed
¼ cup butter, melted
1 cup cooked ground venison
1 cup shredded cheddar cheese
¼ cup green onion, chopped
3 eggs
¾ cup milk
½ tsp. salt
½ tsp. pepper
Press the hash browns between paper towels to remove excess moisture then press them into the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle with butter. Bake at 425°F for 25 minutes. Combine the venison, cheese, and onion; spoon over the crust. In a small bowl, beat the eggs, milk, salt and pepper. Pour over all. Reduce heat to 350°F; bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting. Yields 6 servings.
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Horseradish Crusted Venison Tenderloin
1 venison tenderloin
Kosher salt
3 Tbsp. Japanese bread crumbs 
1 Tbsp. plus 2 teaspoons vegetable oil
1¼ tsp. ground black pepper
1½ Tbsp. minced shallot
2 Tbsp. minced or pressed garlic
¼ cup well-drained prepared horseradish
2 Tbsp. minced fresh parsley
½ tsp. minced fresh thyme
6 ounces coarsely-crushed potato chips or homemade potato crisps
1½ tsp. mayonnaise
1½ tsp. Dijon mustard
½ tsp. unflavored powdered gelatin
Sprinkle roast with kosher salt. Cover with plastic wrap, and let stand at room temperature for one hour. Adjust oven rack to middle position and heat oven to 400°F.
Toss bread crumbs with 2 tsp oil, ¼ tsp salt, and ¼ tsp pepper in a non-stick skillet. Cook over medium heat, stirring frequently, until golden brown. Cool on rimmed baking sheet then toss with shallot, garlic 2 Tbsp. horseradish, parsley, thyme and crushed potato chips.
Pat tenderloin dry with paper towels and sprinkle evenly with remaining teaspoon of pepper. Heat one tablespoon of oil in non-stick skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides. Transfer to wire rack and let rest 10 minutes.
Combine remaining 2 Tbsp of horseradish, mayonnaise and mustard in a small bowl. Just before coating tenderloin with paste, add gelatin and combine. Spread horseradish paste over top and sides of meat, leaving bottom and ends bare. Roll coated sides of tenderloin in bread-crumb mixture, pressing gently so crumbs just cover the paste; pat off any excess.
Return tenderloin to wire rack and place on rimmed cookie sheet. Roast until thermometer registers 120°F for medium rare. Transfer roast to carving board and let rest 20 minutes (the venison will continue to cook during that time). Carefully cut the meat crosswise into ½-inch thick slices and serve with horseradish cream sauce.
Horseradish Cream Sauce:
½ cup heavy cream
½ cup horseradish
1 tsp salt
1/8 tsp cracked black pepper
Whisk until cream just thickens. Gently fold in horseradish, salt and pepper – refrigerate at least 30 minute prior to serving.
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Hot & Sweet Jerky
10 pounds deer meat
2 cups chopped onions
2 cups brown sugar
1 cup red wine vinegar
1 cup catsup
4 quarts cold water
2 tsp. Mesquite smoke flavor
3 tsp. curing salt
2 tsp. garlic powder
9 Tbsp. salt
2 Tbsp. chili powder
3 Tbsp. black pepper
3 Tbsp. cayenne pepper
2 Tbsp. ground yellow mustard seed Grind the meat. Mix all other ingredients and then stir them into the ground venison. Using a jerky shooter, form strips of meat on the shelves of a food dehydrator. (Dehydrating time depends on type and size of dehydrator, see instructions that came with your model). Store dried jerky in freezer until ready to consume.
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Huevos Rancheros with Venison Chile Sauce
(recipe for two)
½ lb. ground venison  2 tbsp chopped onion
1 141/2 oz. can of tomatoes, drained
4 drops Tabasco sauce or hot sauce
1 tsp. salt
1 can of mild chili beans, drained
4 eggs
Soft corn tortillas
Olive oil
Garnish:
Shredded Cheese (Monterey Jack, Cheddar, or Mexican blend)
Sour Cream
Avocado slices (optional)
Cook onion and venison until brown. Add can of tomatoes, Tabasco/hot sauce, and salt. Cook for another minute. Finally, add chili beans. Turn heat to low and simmer sauce for 10 minutes.
While sauce is simmering, in a separate skillet heat 2 tbsp. olive oil to medium heat. Add corn tortillas one at a time, flipping after 30 seconds to cook both sides. Place two on each plate.
Using the same skillet, fry eggs on one side in remaining olive oil until egg whites are mostly cooked through, but yolks are still runny. Place each egg on cooked tortillas.
Layer tortillas and eggs with chili sauce (chili sauce will finish “cooking” the tops of the eggs). Garnish with cheese, sour cream and avocado slices.
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Hunter's Style Venison
1½ pounds of venison, cut in chunks (need not be the most tender portions)
¼ cup butter or margarine
1 pound sliced mushrooms
1 bunch of green onions, chopped
1 can beef bouillon
½ cup dry white wine
Parsley
Onion powder
Garlic powder
Herb croutons
Brown the venison in butter or margarine, add mushrooms and green onions and saute for several minutes. Add bouillon, seasonings and wine, cover and simmer for two hours, until meat is very tender, or remove to a baking dish, cover and bake at 325°F for two hours. When ready to serve, add 2 cups herb croutons, stir and serve.
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Venison Lasagna
¾ lb. of venison
¼ lb. of ground beef
½ cup of chopped onion
1 - 2 cloves of garlic
1 - 7 ½ ounce can of tomatoes, cut up
1 - 28 ounce can of tomato sauce
1 - 12 ounce can of tomato paste
2 teaspoons of dried basil, crushed
2 teaspoons of dried oregano, crushed
½ teaspoon of salt
½ teaspoon of pepper
1 box of lasagna noodles
1 beaten egg
2 cups of ricotta cheese
½ cup of parmesan cheese
1 tablespoon of parsley flakes
1 - 4 cup bag of shredded mozzarella cheese
Heat oven to 375°F. For meat sauce, brown venison, beef and onions. Add garlic to meat and simmer until meat is brown and onion is tender. Drain fat. Stir in the tomato sauce and paste and then add the basil and oregano. If desired, add the salt and pepper. Bring to a boil and then simmer for 15 minutes. Meanwhile, cook the lasagna noodles according to the package directions and drain. For filling, add the beaten egg to the ricotta cheese and ¼ cup of the parmesan cheese and the parsley. Gently fold together. Layer half of the cooled noodles in the bottom of a 12 x 7½ x 2-inch baking dish. Spread with half of the ricotta cheese filling. Top with half of the venison meat sauce and then half of the mozzarella cheese. Repeat the entire process. Sprinkle the remaining parmesan cheese on top. Bake in a 375°F oven for 45 to 60 minutes or until heated through.
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Venison Liver With Onions
For most people, liver is a "love it or hate it" item. For many of us, it's a favorite part of the traditional deer camp. The liver should be cleaned well. If it has spots or discolorations, discard it. After cleaning, soak the liver in very cold water for an hour, changing the water several times to remove any remaining blood. I like to soak the liver in milk or beer for a few hours before preparing but this is optional.
Venison liver, cleaned, cut in ½-inch slices
½ cup flour
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon Mrs. Dash seasoning
1 or more large, sweet onions
Butter and oil
Melt a mixture of butter and vegetable oil (about ½ cup total) in a high-sided skillet. Roll liver slices in a mixture of the flour, salt, pepper and Mrs. Dash. Fry the liver slices until brown on both sides then remove to a warming plate. You may have to do the slices in several batches, adding a little more butter if necessary. Be careful not to overcook. When all the meat is browned and removed, add the onions; cook and stir until they are just tender. Return the liver to the skillet and heat through before serving.
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Marinade for Venison/Beef/Pork
¼ cup vegetable oil
½ cup catsup
½ cup burgundy
2 Tbsp. Red wine vinegar
½ tsp. Salt
½ tsp. Pepper
½ tsp. Garlic Powder
½ tsp. Dry Mustard
½ tsp. Celery Salt
½ tsp. Chili Powder
Marinade meat for 12-24 hours. Baste while grilling.
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Meat and Potato Soup
1 lb ground venison
1 lb Italian sausage
2 tablespoons minced garlic
1/3 cup chopped onion, sautéed
Chopped turkey
Salt and pepper to taste
Crushed red pepper
1 cup water
1 large can of chicken broth
1 bag of chunked frozen potatoes
1 ½ cups chopped green onion
1 cup parsley
Raw spinach
Mix ingredients in a large pot and allow it to simmer for 20 minutes.
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Venison Meatballs
1 pound ground venison
2/3 cup bread crumbs
1/3 cup Parmesan cheese
2 tsp. dried parsley
1 tsp. garlic powde
1/3 cup milk
2 eggs
Salt and pepper to taste
Your favorite spaghetti sauce
In a large mixing bowl, beat eggs with milk. Add bread crumbs, Parmesan cheese, parsley, and garlic powder; mix well. Add ground meat and knead with your hands until well blended. Form into meatballs about the size of golf balls. Brown the meatballs on all sides then put them in a pan of spaghetti sauce and simmer, covered, for an hour. Serve with pasta.
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Million Dollar Stew
1-2 pounds venison
2 cans Campbells cream of mushroom soup
1 envelope dry Liptons onion-mushroom soup mix
4-5 skinned & cubed potatoes
Cup of water
After removing all fat and tendons, cut venison into slices or chunks (½" across grain) and soak in several rinses of fresh water. Drain venison and place in crock-pot. Add cubed potatoes and cover with cream of mushroom soup. Sprinkle dry onion-mushroom soup mix on top and add cup of water. Cook on low or medium overnight (approximately eight hours) and stir several times while cooking. Venison should fall apart when done. Make enough for the next day because this stew is even better when heated again.
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Mini-Meatloaf
1½ pounds ground venison
1 cup tomato sauce
¾ cup quick cooking oatmeal
2 egg whites, beaten
1/8 cup chopped green olives
Salt and pepper to taste
Heat oven to 350°F. Spray cooking oil to coat 3 mini meatloaf pans. In a large bowl, combine all ingredients and mix thoroughly; kneading by hand is the easiest. Divide the mixture into three equal portions, shape them into loaves and transfer to the baking pans. Bake for 45 minutes.
Greek Artichoke Salsa:
1 six-ounce jar of marinated artichoke hearts drained and chopped
1 large fresh tomato, peeled and chopped
¼ cup feta cheese, crumbled
Sprinkling of oregano
Salt and pepper to taste
Pita bread
Combine the above and set aside. When meatloaves are done, toast pita bread on the oven rack for about five minutes. Serve the meatloaves with artichoke mixture and pita bread.
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Venison Medallions with Mushrooms
1 pound venison tenderloin, cut in medallions
salt and pepper
1 large onion, sliced thin
2 cloves garlic, diced fine
3 Tbsp butter
4 ounces mushrooms, your favorite
1½ Tbsp flour
1 cup water (or a combination of wine and water, I like dry sherry)
1 beef bouillon cube
Sprinkle salt and pepper over venison and put it aside. In a large non-stick pan, sauté the onions in 1 tablespoon of butter until are partially done; add garlic and cook another 2 or 3 minutes; add mushrooms and sauté another 5 or 10 minutes. While the vegetables are cooking, use another skillet, either stainless or cast iron (that can be put in a 400 degree oven) for the venison. Put 1 tablespoon butter in the pan and quickly brown both sides of the venison then put the pan in a 400 degree oven for about 5 minutes, depending upon thickness. While the venison cooks, add 1 tablespoon butter and the flour to the vegetable pan, stirring until it becomes a paste. Add the liquid and continue to stir until it develops a gravy consistency. Remove the medallions and let rest for 3–5 minutes. Serve vegetables and sauce over the medallions.
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Pan-Seared Cherry Venison
 1 1/2 teaspoons chopped fresh rosemary
1 teaspoon coriander seeds
2 large garlic cloves
1 shallot
1 1/2 teaspoons olive oil
1 tablespoon butter
1 (1-lb) venison tenderloin
1/3 cup dry red wine
1/4 cup dried tart cherries
1 cup beef broth
1/4 cup water
1 teaspoon cornstarch
2 tablespoons jelly
Salt and pepper
Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.
Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt and pepper, then brown, turning once, about six minutes total. Reduce heat and cover venison, cooking until venison reaches 125-degrees or venison responds (bounces back) to pressure. Transfer meat to a plate and cover tightly with foil.
Add butter and shallots to the skillet and cook for 30 seconds. Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about five minutes. Whisk in jelly and salt and pepper to taste.
Cut venison into 1/4-inch-thick slices and serve with sauce.
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Pecan Venison 
4 or more venison steaks, preferably from the backstrap
1 tbsp. olive oil
1 tsp. minced garlic
1 cup sliced onion
8 ounces sliced mushrooms
3 tbsp. medium dry sherry
2 cups vegetable broth
½ cup heavy cream
2 tsp. cornstarch
1/3 cup pecan halves
¼ cup green onions, finely sliced
Season the venison with salt and pepper. Heat olive oil in a non-stick skillet, add venison and cook until venison is rare. Remove from skillet. Add onion and mushrooms to pan; cook 3 to 5 minutes. Add garlic and cook 2 more minutes. Add sherry and cook 1 minute. Add broth and boil until liquid is reduced by half, skimming any fat or foam.
Combine 2 tbsp. cream with the cornstarch. Add remaining cream to skillet and bring to a gentle boil. Whisk in the cornstarch mixture, simmer 4 to 5 minutes. Add venison, pecans and green onion. Simmer about 2 minutes and serve. Great with rice or noodles.
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Venison Pot Roast
1/3 cup flour
½ tsp. marjoram leaves
½ tsp. thyme
½ tsp. garlic salt
¼ tsp. pepper
2½ to 3-pound venison roast
1 can French onion soup
½ cup coffee
3 Tbsp. cooking oil
1 rutabaga, peeled and cut in bite-size chunks
4 small turnips, cut up
2 parsnips, peeled and cut up carrots, cut up, as many as you like
2 or 3 stalks of celery, cut up
2 medium onions, quartered
Preheat oven to 350°F. Combine first five ingredients in a large plastic bag and mix. Add the roast and shake to coat. Brown the roast on all sides in cooking oil in a Dutch oven. Add the rest of the flour mixture, the soup and the coffee and stir until smooth and bubbly. Cover and bake for 1 to 1½ hours. Add the vegetables and return to oven. Bake for another 1 to 1½ hours, until meat and vegetables are tender.
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Venison in Puffed Pastry
 2 tbsp. butter
8 oz. fresh mushrooms
2 tablespoons red pepper
2 tablespoons minced onions
1/2 teaspoon chopped fresh parsley
8 oz. venison loin, in thin slices about 1 inch square
¼ cup coffee
½ package dry brown gravy mix
6 oz. crumbled blue cheese
2 tablespoons prepared horseradish
6 (6 x 6) sq. puff pastry dough
1 egg, beaten with 1 tsp. water
Sauce:
1 1/2 c. sour cream
1/4 c. prepared horseradish
1/4 tsp. minced garlic
Melt butter in large skillet over medium high heat. Add venison and cook until just rare. Remove to paper towels. Add mushrooms, shallots, and parsley. Saute 3-4 minutes. Add coffee, stir in dry brown gravy mix and stir until smooth. Return venison to pan and stir, then cool the mixture. Preheat oven to 425 degrees. Lightly grease rimmed large baking sheet. Add cheese and horseradish to the venison mushroom mixture and stir to blend.
Place 1 puff pastry square on work surface, and spoon 1/6th portion of filling mixture into center of pastry. Fold up corners on pastry, pinching to seal (do not compress filling). Transfer to prepared baking sheet seam side down. Repeat with remaining portions.
Brush pastry with beaten egg mixture. Bake until puffed and golden, about 25-30 minutes.
Meanwhile, prepare sauce: Combine sour cream, horseradish, and garlic; blend well. Serve with the pastry packets.
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Venison Pot Roast #2
3-pound venison roast
Oil
1/3 cup flour
¼ tsp. garlic powder
1 tsp. parsley
1 ½ cup beef broth
½ cup dry white or red wine
5 carrots, cut in 2-inch pieces
3 celery stalks, cut in 3-inch pieces
3 potatoes, quartered then halved
Salt and pepper to taste
Heat oven to 350°F. Mix 1/3 cup flour, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder and 1 teaspoon parsley. Coat meat with the flour mixture and place in a Dutch oven. Brown it on all sides in a little oil. Add the broth, wine and any remaining flour mixture and stir. Cover and bake the roast for about 1½ hours. Add the vegetables and bake for another hour. A delicious old-fashioned meal.
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Venison Ribs
Many people discard ribs, throwing away one of the best parts of the deer. Venison ribs don't have as much meat as pork or beef, but are delicious none the less and should hold a high priority in the kitchen.
Cut ribs (about 3 to 4-pound slab) into serving size pieces. Parboil in a large Dutch oven in mixture of 3 cups water, 1½ cups beer, 5 peppercorns, 2 cloves garlic and 1 quartered onion. Heat oven to 350°F. Place ribs on a rack in a large roasting pan. Brush with sauce (recipe follows). Bake for about 45 minutes to an hour, turning several times and basting with sauce.
BBQ Sauce:
1 cup tomato sauce
1/3 cup water
1/3 cup olive oil
¼ cup lemon juice
2 Tbsp. brown sugar
½ cup finely diced onion
¼ cup chili sauce
1 teaspoon salt
½ teaspoon pepper
2 tablespoons honey
1 teaspoon paprika
½ teaspoon dry mustard
1 teaspoon Liquid Smoke
Combine all ingredients in a small saucepan. Heat to almost boiling then simmer for 20 minutes.
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Venison Roast
(Use sirloin tip or round) 
For a really tasty, tender roast, bake only to the point of being rare or medium. More than this could cause the roast to be a little dry or tough. The best way to judge how well the meat is cooked is with a meat thermometer: Rare 130-135°F; medium rare 135-140°F; medium 140-145°F
First brown the roast on all sides in a little hot oil. Season the roast with a combination of celery salt, coarse ground pepper and garlic powder.
Place the roast on a rack in a baking pan. Lay several thin strips of bacon or fresh side over the top. Roast at 425°F for about 15 minutes per pound of meat.
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Venison Roast #2
2½-3 pound venison roast
Creole butter marinade, injected
Lawry’s seasoning salt
Pepper
Potatoes
Onion
Inject creole butter marinade into the roast. Add the seasoning salt and pepper and place the roast into a medium sized cooking bag with potatoes. Cook the roast for 1½ hours. Remove the roast from the bag, cut and serve.
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Venison Roast #3
Venison roast
Sandwich buns
Barbeque sauce
1 can tomato sauce
Onions
Mince garlic
Horseradish sauce (optional)
Assemble ingredients in a crock pot, adding onions and garlic to taste. If desired, add horseradish sauce. Cook on high setting for 2-3 hours, or on low setting for 6-8 hours. When thoroughly cooked, add mixture to sandwich buns and enjoy!
Venison Roast Pizza
1 cup cream cheese with chives, softened
2 Tbsp. horseradish sauce
1 Boboli pre-baked pizza crust
1½ cups chopped leftover venison roast or canned venison
1½ cups chopped plum tomatoes
1 cup shredded lettuce
1/3 cup creamy Italian salad dressing
Combine cream cheese and horseradish sauce in small bowl and mix well. Spread over pizza crust, then top with remaining ingredients. Refrigerate for up to 2 hours before serving.
Makes 6 servings
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Venison Sausage Breakfast Pie
½ pound venison sausage
½ pound breakfast sausage (spicy is good)
1 Tbsp. butter
1 pound fresh mushrooms, sliced
½ cup chopped onion
4 eggs, beaten
½ pound Monterey Jack cheese, shredded
1 cup heavy cream
Salt and pepper
2 9-inch pie shells, baked
Pre-heat oven to 350°F. Melt butter in a large frying pan and saute the mushrooms and onions for about 5 minutes. Drain and put aside. Brown the sausage mixture and set aside. Mix the sausage, mushrooms, onions, cheese, beaten eggs, cream, and salt and pepper. Spread evenly into the pie shells and bake for about 30 minutes. Place foil around the edge of the pie shells if they become too brown. A great recipe to eat one just out of the oven, and cool one to wrap in foil and put in the freezer for a later date.
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Venison Sausage Stars
(Adapted from a recipe by Barb Graves)
Won Ton wrappers
½ pound venison
½ pound sausage, as spicy as you like
Prepared ranch dressing from a dry ranch dressing mix
Green olives, finely chopped
Black olives, finely chopped
1/3 cup finely diced onion
1/3 cup finely diced red or green pepper
Shredded Monterey Jack and cheddar cheese
Spray cupcake pans with a baking oil. Place a Won Ton wrapper in each, then lightly spray the tops of
the Won Tons. Bake at 375°F for about 5 minutes, or until light brown. Mix the venison and sausage, then fry until browned. Drain the meat. Combine the prepared ranch dressing, green and black olives, onion and peppers, and shredded cheese with the browned meat and mix well. Put the mixture in the browned Won Ton wrappers and put back in oven at 375°F until the cheese is melted. Serve hot for a fabulous appetizer.
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Venison & Shells Casserole
(Vicki Ervin)
1 lb. ground venison
1 small onion, chopped
½ tsp. salt
1 tsp. minced garlic
1 tsp. Worcestershire sauce
¼ cup all-purpose flour
2 cans of beef broth
2 Tbsp red wine
6 oz. large shell-shaped pasta
1- 2 oz. can sliced mushrooms, drained
1 cup sour cream
In a skillet over medium heat, brown ground venison and chopped onion until meat is cooked through. Place cooked venison and onions in a slow cooker. Stir in salt, garlic powder, Worcestershire sauce and flour. Add beef broth and wine; mix well. Cover and cook on low for two to three hours.
Meanwhile, cook pasta according to package directions and drain. Add cooked pasta, mushrooms and sour cream to slow cooker; stir to mix ingredients. Turn control to high. Cover and cook another 10-15 minutes.
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Shepherd’s Pie 
Ground venison
Mashed potatoes
Garlic
Egg
Onion
Green beans
Corn
Tomato sauce
Grated cheese
Distribute mashed potatoes in a layer along the bottom of a large pan. Combine ground venison, garlic, egg and onion into a meatloaf mixture and layer over the mashed potatoes. Next, layer green beans, corn and tomato sauce; followed by a layer of grated cheese. Repeat these layers until ingredients are exhausted. Finish with a layer of mashed potatoes. Cook 45 minutes in the oven.
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Venison Shish-kabobs
2 lb. venison, cut into chunks
Italian Dressing
1 can pineapple chunks
12 cherry tomatoes
1 large onion, cut up into chunks
1 green pepper, cut up into chunks
l lb. whole mushrooms
Marinate venison chunks overnight in Italian dressing. Put meat and remaining ingredients onto skewers. Grill for 20 minutes or so, turning often until done to your preference.
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Spicy Venison and Hominy Soup
1 lb ground venison
2 Tablespoons ancho chili powder 
2 teaspoons oregano
1 ½ teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon salt
1 ½ teaspoon ground black pepper
Olive oil
2 cups diced onion
1 ½ cups chopped green pepper
1-2 medium cloves garlic, minced
2 ½ cups chicken broth
1 32oz can hominy
1 14.5oz can fire-roasted tomatoes
Combine venison with spices. Heat stock-pot or soup pan, add oil to hot pan and cook venison until meat is not pink (try not to overcook meat, it will cook more later). Remove venison from heat and place into separate bowl. Using the same pan, heat oil and sauté onions and peppers for 3- five minutes. Add garlic and allow to cook 1 minute. Add chicken broth, hominy, tomatoes and venison back to the pan. Bring to a boil, reduce to a simmer and allow to heat for 10-15 minutes.
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Spicy Venison Tomato Soup 
1 onion, chopped
2 to 3 cloves of garlic, minced
Salt
Pepper
Horseradish
Venison
Oil
Red wine
2 to 3 stalks of celery, thinly sliced
2 to 3 carrots, sliced
1 to 2 potatoes, peeled and chopped
Shrimp
Beef stock or bullion
1 can of diced tomatoes
Saute onion for 2 to 3 minutes. Add garlic, salt, pepper and horseradish, cook for 1 more minute. Add Bloody Mary mix, diced tomatoes, beef stock, potatoes, celery and carrots. Bring to a boil, reduce heat and simmer until vegetables are tender. While soup is cooking, brown venison in oil and red wine, season with salt and pepper. Once venison is cooked, add to soup along with shrimp. Serve immediately.
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Venison Steaks with Blue Cheese
(Vicki Mountz)
4 venison tenderloin steaks, 1 to 1½ inches thick
½ cup unsalted butter, softened
2 Tbsp. crumbled blue cheese
1 Tbsp. chopped fresh parsley
1 tsp. caraway seeds
1 tsp. garlic powder
Salt & pepper to taste
Couple drops Worcestershire sauce
Couple drops hot sauce
2 Tbsp. oil
½ cup toasted pecans
Stir together softened butter, blue cheese, parsley, caraway seeds, sauces, garlic powder, Worcestershire sauce, hot sauce, and salt and pepper to taste. Place the mixture in a plastic bowl, cover and refrigerate for several hours or overnight.
Before cooking steaks, remove blue cheese mixture from the refrigerator.
Pan-fry the venison steaks in oil, about 3 minutes per side (depending on thickness) and prepared to your liking. Remove to a platter and let rest for a couple of minutes. Serve each steak with a dollop of the cheese mixture on top. Add toasted pecans on top.
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Stir-fried Venison Strips
½ cup soy sauce
2 tablespoons minced onion
1 clove garlic, minced
1 tablespoon brown sugar
¼ teaspoon pepper
1/8 teaspoon ginger
1/8 teaspoon hot pepper flakes
¼ cup beer
2 pounds venison steak, thinly sliced
2 tablespoons peanut oil
Combine the first eight ingredients to make a marinade. Put the venison strips in a large ziplock bag and add marinade. Put the bag in refrigerator for several hours, turning occasionally.
Heat the oil in a large deep skillet or wok. Drain the venison. When oil is hot, put about ¼ the venison in and stir fry over high heat for 2 to 3 minutes, until just done. Remove with slotted spoons to hot platter and fry the remaining meat in batches. Great as an appetizer or main course.
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Venison Strips
½ cup soy sauce
2 tablespoons minced onion
1 clove garlic, minced
1 tablespoon brown sugar
¼ teaspoon pepper
1/8 teaspoon ginger
1/8 teaspoon hot pepper flakes
¼ cup beer
2 pounds venison steak, thinly sliced
2 tablespoons peanut oil
Combine the first eight ingredients to make a marinade. Put the venison strips in a large ziplock bag and add marinade. Put the bag in refrigerator for several hours, turning occasionally.
Heat the oil in a large deep skillet or wok. Drain the venison.
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Venison Stroganoff 
(Chelsea Herrick)
Ingredients:
Extra virgin olive oil
Venison steaks or roast
Cooked noodles or rice
Coating Mixture:
Flour
Onion powder
Garlic powder
Salt
Pepper
Sauce:
Chopped onions
Chopped garlic
Worchester sauce
2 cans of beef broth
16 oz of sliced mushrooms
Water
Cut the venison into approximate three-inch strips or chunks; be sure to remove all of the fat and connective tissue off of the meat. Mix flour, garlic powder, and onion powder in a bowl; this will help form the sauce. Dredge the cut meat into this mixture, making sure to create a thick coating on its entire surface.
Using a large saucepan or electric skillet, heat extra virgin olive oil until it is almost sizzling. Once the meat is fully coated, brown it in the pan for approximately three minutes, or until fully browned. After all of the venison is browned, add the rest of the coating mixture to the pan. Mix in chopped onions and garlic, water and two cans of beef broth. Placing the lid on the pan, allow the food to simmer for approximately one hour. Add 16 oz of sliced onions and simmer until they are tender, approximately 5 minutes. Finally stir in 8 oz of sour cream and cooked noodles, allowing them to sit a couple of minutes for them to fully set. Serve over cooked noodles or rice.
Venison Stroganoff #2
1½ pounds venison steak, cut in thin strips
3 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons butter or margarine
2 cups sliced mushrooms
1 large sliced onion
¼ cup flour
2 cups beef broth
¼ cup white wine
1/8 cup tomato paste
2 cups sour cream
Noodles, cooked
Mix 3 tablespoons flour, salt and pepper; add venison strips and roll to coat. Melt butter in a large skillet. Add venison and cook over medium high heat until browned. Remove meat and add mushrooms and onions. Stir in remaining flour. Add broth, wine and tomato paste and stir. Return the venison to the skillet and simmer gently for about 10 minutes, until heated through. Add the sour cream and stir until well mixed. Serve the stroganoff over hot cooked noodles.
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Venison Stroganoff #3
1 ½ Venison (steaks or roast)-Cut into strips or chunks
¾ cup flour
1 tsp. onion powder
1 tsp. garlic powder
¼ tsp. salt
½ tsp. pepper
¼ cup extra virgin olive oil
2 Tbsp. Chopped garlic
2 cups chopped onion
¼ cup Worcestershire sauce
14 ½ cans of beef broth
2 cups of water
16 oz. sliced fresh mushrooms
1 pint sour cream
12 oz. cooked egg noodles
Dredge venison strips through flour to coat well. Heat extra virgin olive oil on medium heat and add venison, stir until browned. Add garlic, onions, Worcestershire Sauce, beef broth and water. Simmer until tender (about 1 hour). Add mushrooms then cook about 5 more minutes. Add sour cream. Mix well and serve over noodles.
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Low Fat Venison Strogoaoff
1 pound venison
Olive oil
Minced garlic
Small onion, chopped
Portabella mushrooms, chopped
1 can 99% fat free cream of mushroom soup
Skim or 1% milk
8 ounces fat free sour cream
Wide egg noodles or rice, cooked whole wheat noodles or brown rice, cooked
Slice venison into strips about ¼ inch thick. Melt butter or oil in a large skillet over medium heat, melt butter or oil. Add venison, onion, garlic and chopped mushrooms. Cook until meat is thoroughly cooked and vegetables are tender. In a bowl, whisk together cream of mushroom soup, sour cream, and milk (equal to or slightly less than the mushroom soup can). Pour over ingredients in skillet and heat until sauce is hot and bubbly. Serve over noodles or rice.
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Venison Stuffed Green Peppers
4 or 5 green peppers
½ to ¾ pound of ground venison
1 medium onion
1 Tbsp minced garlic
½ tsp. salt
½ tsp. black pepper
½ cup rice
1 Tbsp Worcestershire sauce
1 cup shredded mozzarella cheese
1 can sloppy joe sauce (26½ oz)
1 can diced tomatoes (14½ oz)
1 can mushrooms (4 oz)
Cut the top off of the green peppers and clean out the seeds inside, set aside. Mix venison, onion, garlic, salt, pepper, rice, Worcestershire sauce, and ½ cup of mozzarella cheese. Add ½ can of sloppy joe sauce and ½ can of diced tomatoes to venison and mix. Fill the green peppers with the mixture and place green peppers in the crockpot. Mix together the remaining sloppy joe sauce, diced tomatoes and mushrooms and pour over the peppers in the crockpot. Cook the peppers on low for 6 to 8 hours or on high for 4 to 5 hours. Once the peppers are ready to serve, drizzle with the remainder of the mozzarella cheese. Voila!
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Venison-Stuffed Poblanos
12 Poblano peppers
3 potatoes cut into 1”cubes
1 onion, chopped
1-2 cloves Garlic, minced
1-2 Tbsp. milk
1-2 Tbsp. olive oil
1 small package goat cheese (plain)
½ lb ground venison
½ lb ground spicy sausage
Bread crumbs (fine)
Salt/pepper/seasonings to taste
Shredded cheese (optional)
Salsa or Mole sauce (optional)
Roast peppers until skins are charred evenly. Place peppers into a bowl and cover with plastic wrap, let cool. Cook potatoes in water until tender, drain and set aside. Sauté onions and garlic, adding salt and pepper. Combine onions, garlic and potatoes together with olive oil and milk. Mash the potatoes, add goat cheese to the potato mixture until creamy. Cook venison and sausage together, adding herbs and spices to taste. Drain ground meat if necessary, then combine with potato mixture.
Remove peppers from bowl, and peel skin. Cut or tear an opening in pepper to remove seeds and core (leave stem in tact if possible). Stuff potato mixture into peppers. Roll pepper in bread crumbs and place on greased baking sheet.
Bake on 375°F for approximately 20 minutes or until potato mixture swells slightly and bread crumb coating is browned. Shredded cheese can be added to the top of the peppers (optional), sprinkle cheese on and broil for 1-2 minutes. Best served with a salsa or Mole sauce.
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Swiss Venison Loaf
12 ounces chopped raw bacon
1 small white onion, chopped
1 cup mushrooms, chopped
2 cloves garlic, minced
1½ pounds extra-lean ground venison
1 egg
¼ cup evaporated milk
6 ounces shredded Swiss cheese, divided
½ cup corn flake crumbs
Preheat oven to 350°F (175°C).
Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 Tbsp of bacon grease. Stir in onions, garlic, and mushrooms, and cook until soft. Remove from heat.
In a large bowl, stir together venison, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 Tbsp of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.
Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.
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Venison Taco Wraps
(Paige Collingwood)
1 lb. ground venison
1 packet of taco seasoning
1 package soft flour tortillas
1 package sliced pepper jack cheese
1- 16 oz. container of sour cream
Shredded lettuce and tomato, if desired
In a skillet over medium heat, brown ground venison. Stir in taco seasoning according to package directions. Place flour tortilla on a plate, spread taco meat in a line then put cheese on top. Place the tortilla in the microwave for 10–15 seconds. Take out the tortilla and roll up. Garnish as desired.
Venison Tenderloin
Garlic
Flaked hot peppers
Soy sauce
Venison tenderloin
Seasoned flour
Oil
Marinate meat and cut up into pieces, size by your preference. Dredge with a thin layer of the seasoned flour. Cook through in hot oil, flipping periodically until all of the pieces are brown. The flour creates a nice crispy texture.
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Venison Terrine
30 oz. of venison shoulder or neck meat
18 oz. of pork shoulder
8 oz. of pork liver
12 oz. bacon
10 garlic cloves
2 oz. of pistachio
2 shallots
1 cup of parsley
8 oz. whole, roasted chestnuts (optional)
3 eggs
1 oz. of Madeira
1 oz. of olive oil
Salt and pepper to taste
Put the three meats, bacon, garlic cloves, pistachios, shallots and parsley through a grinder then place in large mixing bowl. Add in roasted chestnuts and egg. With your hands or large spatula, gently add in salt, pepper, Madeira and olive oil; mix well.
Line a terrine mold, preferably cast iron, with raw bacon strips. Spoon in meat mixture, place more bacon strips on top. If desired add sprigs of thyme and tarragon then cover with air-tight lid. Place in a water bath and bake in oven for approximately 55 minutes at 350°F. Remove from oven and let rest for one hour. Remove lid and place a cellophane-wrapped piece of wood that is cut to fit just inside the terrine. Place about a two-pound weight on top – this evenly distributes the juices producing a moist terrine. Refrigerate for 24 hours. Remove from mold and serve. Makes 16 servings.
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Texas Snakebite Chili
2 pounds ground venison
1 - 14½ oz can of Diced Tomatoes or 1 cup fresh diced tomatoes
1 -15 oz can Tomato Sauce (thick and zesty kind the best)
½ cup chili pepper
½ Tbsp. Paprika
½ Tbsp. comino (cumin)
½ Tbsp. oregano - ground finely
½ Tbsp. salt
½ Tbsp. dried onion flakes or ¼ cup finely chopped fresh onion
½ Tbsp. garlic powder
2 tsp. of red pepper (½ Tbsp. if you want to fire it up!)
2 tbsp. of masa flour
¼ cup warm water
1 - 15 oz can of pinto beans (if desired)
Brown venison, drain off fat. Add all ingredients except last three. Cook for 30 minutes, stir occasionally. Stir masa and water together to make thick, flowable mixture. Add to chili and stir. Add beans if desired. Simmer another 30 minutes. While cooking, add more water or sauce as needed to consistency desired.
Serve with a sprinkle of Monterey jack cheese, a warm tortilla and a very cold Cerveza.
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