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I just brought down a 5 point buck and my freezer is full of meat. I need some great venison recipes so it doesn't go to waste.

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  • #16
    Venison Tenderloin
    Marinade:
    Wine
    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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    • #17
      Venison Stroganoff
      (Chelsea Herrick)
      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.

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      • #18
        Venison Roast
        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!

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        • #19
          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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          • #20
            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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            • #21
              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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              • #22
                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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                • #23
                  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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                  • #24
                    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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                    • #25
                      Venison-cheese Stuffed Shells in Tomato Sauce
                      1 lb. box jumbo shells
                      1 carton Ricotta cheese
                      8 oz. shredded Mozzarella cheese
                      1/2 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-degrees for 35 to 45 minutes. Uncover 5 minutes before removing from oven.

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                      • #26
                        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-degrees for 45 minutes. Uncover 5 minutes before removing from oven.

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                        • #27
                          Venison Taco Soup
                          1 or 2 pounds ground venison
                          1 medium onion, chopped
                          1 can diced green chillies
                          ½ tsp. salt
                          1 tsp. pepper
                          1 dash of hot sauce
                          1 package taco seasoning mix
                          2 packages dry Ranch dressing mix
                          1 can pinto beans
                          1 can great northern beans
                          1 can black beans
                          1 can kidney beans
                          1 can white hominy
                          1 can whole yellow or white corn
                          2 cans petite diced tomatoes
                          1 32 ounce container lower sodium beef broth
                          Brown the meat and onions then add all other ingredients to a large dutch oven or crockpot. Mix and cook over low heat for at least an hour or place all ingredients in a crock pot and let cook all day or overnight. Serve with corn chips and shredded cheddar cheese. Serves about 10.

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                          • #28
                            Venison Strips
                            1/2 cup soy sauce
                            2 tablespoons minced onion
                            1 clove garlic, minced
                            1 tablespoon brown sugar
                            1/4 teaspoon pepper
                            1/8 teaspoon ginger
                            1/8 teaspoon hot pepper flakes
                            1/4 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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                            • #29
                              Stir-fried Venison Strips
                              1/2 cup soy sauce
                              2 tablespoons minced onion
                              1 clove garlic, minced
                              1 tablespoon brown sugar
                              1/4 teaspoon pepper
                              1/8 teaspoon ginger
                              1/8 teaspoon hot pepper flakes
                              1/4 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 1/4 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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                              • #30
                                try it in the crocpot aswell and some spices mmmm good and tender.

                                Comment

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