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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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  • DEER30
    replied
    check us out at www.deer30outdoors.com

    I have posted several favorites there

    Leave a comment:


  • erikgilbert
    replied
    vennie stew is easy and a crowd pleaser. I use 1part beef broth 1part water , flour the cubed meat before searing it in olive oil, 1-2 cups red wine, 1-2 bay leaves. 1-2 onions,simmer in a slow cookerfor a few hours add the usual potato carrot.salt pepper I also use ruddabega (also known as yellow turnip, I think) Oh yeah- and 1-2 glasses of wine for the chef while preparing.

    Leave a comment:


  • kylepountney
    replied
    Potroast!

    Leave a comment:


  • Panfry101
    replied
    POTROAST

    Leave a comment:


  • jscottevans
    replied
    IT'S HARD TO BEAT A PLAIN OLD CHICKEN FRY. DIP IN SEASONED FLOUR, FRY IT UP, ENJOY. IT'S JUST THAT SIMPLE. WANT TO GO THE DISTANCE? STIR UP SOME GRAVY TO GO WITH IT.

    Leave a comment:


  • fisherman14
    replied
    This recipe works for any meat:
    1. Get your grill
    2. Put some charcoal in
    3. Put lighter fluid on the charcoal
    4. Light it up
    5. Wait till the coals are white
    6. Throw salt on the meat
    7. Put the meat on the grill
    8. Take it off when cooked

    You know I'm just kidding, of course.

    Leave a comment:


  • whitetailkjf
    replied
    congratz

    Leave a comment:


  • whitetailkjf
    replied
    congratz

    Leave a comment:


  • RobinHood
    replied
    Open a crock pot, put a venison chunk in there that fills it up about halfway, then fill the rest with your favorite barbeque sauce, then wait the longest 4 to 5 hours you have ever had to wait....you will want it as soon as you smell it. If done right, it should pull apart like barbeque and be really moist and delicious. My girlfriend gets excited when I get a deer because it means more of this good stuff.

    Leave a comment:


  • jsobrien
    replied
    try it in the crocpot aswell and some spices mmmm good and tender.

    Leave a comment:


  • rudyglove27
    replied
    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.

    Leave a comment:


  • rudyglove27
    replied
    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.


    Leave a comment:


  • rudyglove27
    replied
    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.

    Leave a comment:


  • rudyglove27
    replied
    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.

    Leave a comment:


  • rudyglove27
    replied
    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.

    Leave a comment:

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