Category: Venison

Including deer, elk, moose, recipes and other similar venison type recipes.

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Kristie Campbell

Venison Backstrap Steaks with Caramelized Onions

Venison Backstrap Steak with Caramelized Onions and Bacon Brussel Straps

Ingredients:

1 tsp coarse salt
3/4 tsp black pepper, fresh ground/ cracked
1/2 tsp mustard seed, crushed (ground but not powder)
2 lb venison backstrap
1 medium sweet onion, halved lengthwise and thinly sliced
1 tbsp olive oil
1/3 c. chopped red bell
1 fresh jalapeno chile pepper, seeded and finely chopped
1 clove garlic, minced
1 tbsp balsamic vinegar
1/2 tsp dried sage, crushed

Directions:

In a small bowl, combine salt, black pepper, and mustard seed: divide the mixture in half. Rub half of the mustard mixture onto one side of the steaks and set aside.

In a large skillet, cook and stir onion in hot oil over medium heat for 5 minutes, stirring frequently. Add peppers and garlic and cook/ stir for 5 minutes until peppers are tender. Add balsamic vinegar, sage and remaining mustard mixture. Cover and keep warm.

MEANWHILE preheat bbq (propane grill) on high, when hot (400-500 degrees) place steaks onto middle of grill. Turn middle burners to low. BBQ steaks 5 minutes, then turn and bbq 5 additional minutes. Plate steaks and cover with onion/ pepper mixture.

Prep: 25 min, Grill 10 min, Serves 4


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Kristie Campbell

Venison Liver for the Liver Hater

Venison Liver and potatoes

Ingredients:

2 lb. venison liver, sliced in 1/4″ slices
1-1/2 c. milk
1/4-1/2 c. butter, divided (you may use other frying oils if preferred
2 c. sliced onions
2 c. all-purpose flour
2 T garlic powder
1/8-1/4 t. salt (to taste)
1/8-1/4 t. pepper (to taste)

Prep time: 1-2 hours

Directions:

Gently rinse liver slices under cold water, and place in a medium bowl. Pour milk over the liver and make sure the liver is completely submerged. Let soak up to an hour or two. Stir from time to time to ensure all liver gets soaked well. This process removes the bitter flavor of the liver, so it is necessary that the liver soak at least one hour.

Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions and set aside.

Add the remaining dry ingredients in a bowl or battering pan. Take the liver slices from milk and coat in the flour mixture. Place into the pan with remaining butter and fry approx 4 minutes. Turn over and fry another 4 minutes. It is important to leave it slightly pink on the inside, and not to cook it to well done. After all the liver slices have been fried, add it back to the pan and add onions.

Cook just a little longer to meld the flavors together. Serve hot.

Venison Liver served with cheesy mashed potatoes and garden salad.
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Kristie Campbell

Instant Pot Venison Stew

Ingredients:

  • 1 1/2 lbs. Venison Stew Meat
  • 1 T. Olive Oil
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Italian Seasoning
  • 2 T. Worcestershire Sauce
  • 1 T. Garlic, Minced
  • 1 Large Onion, Chopped
  • 1 16-Ounce Bag Baby Carrots, Cut Into Slices
  • 1 lb. Potatoes, Cubed
  • 2 1/2 Cups Beef Broth
  • 1 Can Tomato Sauce
  • 2 T. Cornstarch
  • 2 T. Water

Directions:

Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the venison and seasonings. Cook the meat until browned.

Add the beef broth and use a spoon to scrape the brown bits from the bottom of the pan. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.

Close the lid and steam valve on the instant pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.

Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

Serve hot with biscuits.

Enjoy!

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Kristie Campbell

Korean Venison Bowl

Ingredients:

  • 1 lb. Ground Venison
  • 1 T. Minced Garlic
  • 1/4 c. Low Sodium Soy Sauce (or Tamari)
  • 2 t. Sesame Oil
  • 1/4 c. Brown Sugar, packed
  • 1/4 t. Ground Ginger
  • 1/4 t. Red Pepper Seeds
  • 1/4 t. Black Pepper
  • 2 c. Hot Cooked Rice
  • Sliced Green Onions and Sesame Seeds for garnish

Directions:

Spray a frying pan with non-stick spray. Cook meat and garlic over medium heat until brown.

While meat is cooking, mix Soy Sauce, Sesame Oil, Brown Sugar, Ginger and the Peppers in a separate bowl. Add to browned meat and stir well. Simmer to coat meet.

Serve over rice. Sprinkle Sesame Seeds and Green Onions as a garnish and Enjoy!

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Kristie Campbell

VENISON & BROCCOLI STIR FRY

Ingredients:

3 T. cornstarch, divided 2T and 1T
1/2 c. water
2 T water
1/2 t. garlic powder
1 lb. venison steaks
cut into thin 3-in. strips
2 T. olive oil, divided 1T and 1T
4 c. broccoli florets
1 small onion, cut into wedges
1/2 c. Tamari low sodium
(or low sodium soy sauce)
2 T. brown sugar (or honey)
1 t. ground ginger

Cooked rice if you choose to serve with rice (I did!)

Directions:

In a bowl, combine 2 tbs cornstarch, 2 tbs water and garlic powder until smooth. Add beef and toss.

In a large skillet or wok over medium to medium high, heat 1 tbs. olive oil, stir-fry in beef and continue stirring until desired doneness. Remove from pan and set aside, but keep warm.

Stir-fry the broccoli and onion in remaining oil for 4-5 minutes. While this is cooking, stir frequently. Mix in the venison.

In a small bowl, combine tamari, brown sugar, ginger, remaining cornstarch and water, stirring until smooth. Pour over mixture and stir for 2 minutes.

 

Serve over rice.

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Kristie Campbell

Venison Meatloaf

Venison Meatloaf with mashed potatoes, peas n carrots, and sweet corn bread.

Ingredients:
1-1/2 lb. ground venison
3 slices bread (sub 3/4 c. quick oat or 1/2 c. dry
breadcrumbs)
2 eggs
1 c. milk
1 medium onion, chopped
1 T. Worcestershire sauce
1/2 t. salt
1/2 t. dry mustard
1/4 t. pepper
1/4 t. rubbed sage
1 t. garlic powder
1/2 c. catsup, chili sauce or bbq sauce

Directions:
Preheat oven to 350. Spray bottom of 9x13x2” baking dish (or 2 bread pans)

Mix all ingredients except sauce. Spread mixture in pan. Spoon last ingredient over mixture. Bake uncovered until done (about 1 to 1-1/4 hour). Let cool approximately 5 minutes.

Serfving Suggestions 
Serve with Mashed potatoes and peas n carrots. Green salad is nice too.

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Kristie Campbell

Venison Sausage N Mushrooms

Ingredients:
3 venison Smokies
1 medium onion, sliced
1 c. mushrooms, sliced
T minced garlic
1 can beef broth
5 c. Water
2. Cubes beef bullion
1-1/2 c noodles, uncooked
3 T cornstarch
3 T water

Directions:
Brown sausage, then add onions and saute until translucent. Add 2 C. Water and simmer, creating a sauce. Once liquid is like broth, add to crockpot. Add mushrooms, garlic, broth, 3 c. Water and bullion. Cook on high for 2 hours. Add noodles and boil another 20-30 minutes until noodles are soft. Mix cornstarch and final water to make paste. Add to crockpot and stir well. Turn heat off and let cool about 10 minutes.

We sprinkled parmesan on top and served with bread and butter, but try homemade dinner rolls or other bread of choice.

If you try this recipe, dont forget to come back and let us know your thoughts…

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Kristie Campbell

Venison Teriyaki with White Jasmine Rice

Venison Teriyaki

Ingredients:
1 pound Venison
1/4 c. low sodium soy sauce
2 T. dry cooking sherry
1 T. minced garlic
1 t. honey
1 t. minced ginger

(2 c. raw jasmine rice with 4 c. Water)

Directions:
Cut venison into 1 inch cubes. In a medium bowl, combine remaining ingredients to create a marinade. Add venison and toss to coat. Let meat marinate at room temperature 30 minutes. (While marinating, place 2 c. rice in a microwave safe bowl with 4 c. water. Then set microwave for 20 min, stirring about half way through.)

Preheat broiler. When marinating time is up, place venison into a pan that can hold the juice. Broil about 4-6 inches from the flame for 5 minutes. Turn meat and marinade again. Replace into broiler and broil another 5 minutes.

I served this dish with peas and carrots and a green salad with LiteHouse salad dressings.

If you drink wine, a nice merlot works well, and if you prefer, place a pat of real butter on the rice.

Enjoy! And as always, if you try this one, please come back and comment letting us know how you liked it.