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» » Venison Recipes

Venison Recipes

 

 

 

Winter Vegetable Venison Soup

Preheat oven to 425°

 

 

Ingredients:

  • 2 yellow squash
  • 1 green squash
  • 1 bag of carrots
  • 2 large sweet potatoes
  • Celery
  • Green cabbage (chopped)
  • 1 yellow onion (diced)
  • 2 cans of diced tomatoes
  • 3 cans of chicken stock
  • 2 lbs of venison tenderloin cubed
  • Olive oil
  • Butter

Chop all veggies (squash, sweet potatoes, celery and carrots) into similar sizes. Spread veggies onto a cookie sheet then coat with olive oil, sprinkle with salt and pepper and place sliced butter on top of veggies. Place in preheated oven. Roast the veggies until they are golden brown, takes about 15-20 min in oven.

In a large stock pot brown cubed venison, once browned add chopped onion and simmer until onion is softened. Next add chicken stock, canned tomatoes and half the cabbage. Turn to medium heat and simmer for about 20 minutes. This will allow the cabbage to wilt and cook.

Then add roasted veggies to stock pot, let soup simmer for 10 minutes on low. Serve with grated parmesan cheese and sliced French bread.

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Venison Kebabs:

  • 1 stick of butter
  • 1/4 c. lemon juice
  • 4 tbsp. chopped fresh chives
  • 11/2  tbsp. Worcestershire sauce
  • 1 tsp. of spicy mustard
  • 1/2  tsp. salt
  • 1/2 tsp. pepper
  • 2  green peppers
  • 1 pkg of mushrooms
  • 1 pkg of cherry tomatoes
  • 1 red onion
  • 2 lb. venison steak cut into 1" cubes

Combine first seven ingredients in a sauce pan and bring to a simmer for 5 minutes.

Remove sauce from heat and allow to cool. Once cool let meat marinate for 1 hour in fridge. 

Cut green peppers, mushrooms and red onion into chunks.  

Then skewer meat and vegetables alternating the different ingredients. 

Then grill Kabobs to desired doneness.


'Beer Venison Roast:

  • 3 lb. Venison Roast
  • 1 tsp of salt
  • 1 tsp of pepper
  • 4 strips of thick cut Maple Bacon
  • 2 bay leaves
  • 1 large yellow onion
  • 1 pkg. dry onion soup mix
  • 1 can of light Beer
  • Preheat oven 350°F

 

Cook bacon on bottom of Dutch oven or large skillet on stove.

Remove bacon when done cooking.

Put the venison roast in pan and brown on all sides.

Once browned remove roast and place chopped onions on bottom of pan with bay leaves.

Then place venison roast in pan and sprinkle with dry onion soup mix.

Pour beer over entire roast mixture.

Cover Dutch oven and place in oven at 350 degrees for an hour (or until roast reaches 150 degrees.)

Check roast every 30 minutes to make sure it stays moist, add more beer or liquid if needed.

Once done remove venison roast from oven and let it rest for 10 min.

 

Venison Chili:

  • 2 yellow onions, chopped
  • 2  green bell peppers, chopped
  • 5 garlic cloves chopped and sautéed
  • 4 lbs. venison meat cut into cubes
  • 1/2 tsp. oregano
  • 1 1/2 tsp. ground red pepper
  • 5 tsp. chili powder
  • 1 1/2 tsp. paprika
  • 1tbsp of Worcestershire Sauce
  • 4 (16 oz.) cans of crushed tomatoes 
  • 1 (18 oz.) can tomato paste
  • 1 (32 oz.) bottle ketchup
  • 1 (28 oz.) can pinto beans
  • 1 (42 oz.) can red kidney beans

 

Sautee the onions with ½ tbsp of salt and 1 tbsp of pepper

Add in the bell peppers and garlic cloves, mix all the ingredients.

Cover; simmer over low heat at least for 3 hrs.

Serve with grated cheddar cheese and chopped green onions.

 

Beer Venison Roast:

  • 1 Venison Roast
  • 1.5 Ib Smoked Maple Bacon 
  • 1 Large yellow onion 
  • 1 pkg. dry onion soup mix
  • 1 can of light Beer

 

Roughly chop onions.

Place roast in 9x13 or 8x8 baking dish depending on roast size.

Wrap venison with smoked maple bacon placing some onion in between layers.

Put rest of onion around roast in pan.

Sprinkle with dry onion soup mix.

Pour beer over entire roast mixture.

Cook at 350 degrees for an hour (or until roast reaches 150 degrees.)

Let it rest for 10 min.

 

Texas Deer Burgers with Lime Mayo/Miracle Whip

  • 1/3 cup Mayonnaise/Miracle Whip
  • 1 tsp Lime Juice
  • 1 tsp Dijon Mustard
  • 1/2 tsp Grated Lime Peel
  • 2 lbs Ground Venison
  • 1/3 cup Green Onions
  • 1.5 tbsp Jalapeno Peppers
  • 1 Egg
  • Salt
  • Pepper
  • 8 oz Hot Pepper jack Cheese
  • 8 Steak Buns
  • Lettuce
  • Sliced Tomato
  • Hickory Wood Chips

 

Soak hickory chips in water.

In small mixing bowl combine mayonnaise/miracle whip, lime juice, mustard and lime peel.  Cover and chill.

In large mixing bowl combine ground venison, diced onion, finely chopped jalapeno peppers, beaten egg and salt and pepper to taste.  Mix well and shape into eight patties.

Sprinkle drained hickory chips over hot coals and grill burgers for 15-18 minutes or to preference.

Try to flip burgers only once during grilling.

Top each burger with a slice of pepper jack cheese and grill until cheese melts.

Toast steak buns on grill.

Put a nice leaf of lettuce on bottom bun. Add burger patty and cheese.

Top with slice of tomato and a dollop of lime mayo/miracle whip. Serve top bun next to burger on plate

 

Venison Blue Cheese Burger

Ingredients

  • 2 large heads of roasted garlic (Recipe below)
  • 1 tbsp Spicy mustard
  • ½ yellow onion chopped
  • 1 1/2 tsp Worcestershire sauce
  • 1 tbsp olive oil    
  • 4 tbsp blue cheese
  • 1/4 tsp salt
  •  1/2 tsp ground black pepper
  •  2 lb ground Venison meat

 

Put the first eight ingredients into a blender.

Process all ingredients until well blended.

Put the ground Venison in a medium sized mixing bowl.

Pour in the processed ingredients from food processor.

Work in by hand until the processed ingredients and venison meat are completely combined.

Shape meat mixture into 6 patties.

Refrigerate patties for 45 minutes.

Pre-heat the barbecue to medium temperature.

 

Venison Fajitas

Ingredients

Fajita Seasoning:

  • 2 teaspoons Lawry’s seasoned salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon of chopped cilantro 
     
  • 1 pound venison, cut into 2 inch strips
  • 2 tablespoons vegetable oil
  • 2 tablespoons of butter
  • 1 medium red bell pepper, cut into 2 inch strips
  • 1 medium green bell pepper, cut into 2 inch strips
  • 1 medium sweet yellow onion, cut into 1/2-inch wedges
  • 12 fajita size flour tortillas, warmed

Combine seasoned salt, garlic powder, black pepper, cayenne pepper, and cilantro to make the fajita seasoning.

Sprinkle two teaspoons of the seasoning over the sliced venison.

Mix well, cover, and refrigerate for 30 minutes.

Heat 2 tablespoons of butter in a heavy frying pan.

Cook bell peppers and onion until starting to soften, then remove.

Pour in remaining oil, then cook venison until browned. Return onion mixture to the pan, season with remaining fajita seasoning, and reheat.

Serve with warm tortillas and guacamole.

 

Roasted Winter Vegetable Venison Soup

-Preheat oven to 425°

 

 

Ingredients:

  • 2 yellow squash
  • 1 green squash
  • 1 bag of carrots
  • 2 large sweet potatoes
  • Celery
  • Green cabbage (chopped)
  • 1 yellow onion (diced)
  • 2 cans of diced tomatoes
  • 3 cans of chicken stock
  • 2 lbs of venison tenderloin cubed
  • Olive oil
  • Butter

Chop all veggies (squash, sweet potatoes, celery and carrots) into similar sizes. Spread veggies onto a cookie sheet then coat with olive oil, sprinkle with salt and pepper and place sliced butter on top of veggies. Place in preheated oven. Roast the veggies until they are golden brown, takes about 15-20 min in oven.

In a large stock pot brown cubed venison, once browned add chopped onion and simmer until onion is softened. Next add chicken stock, canned tomatoes and half the cabbage. Turn to medium heat and simmer for about 20 minutes. This will allow the cabbage to wilt and cook.

Then add roasted veggies to stock pot, let soup simmer for 10 minutes on low. Serve with grated parmesan cheese and sliced French bread.

@

Chop all veggies (squash, sweet potatoes, celery and carrots) into similar sizes. Spread veggies onto a cookie sheet then coat with olive oil, sprinkle with salt and pepper and place sliced butter on top of veggies. Place in preheated oven. Roast the veggies until they are golden brown, takes about 15-20 min in oven.

In a large stock pot brown cubed venison, once browned add chopped onion and simmer until onion is softened. Next add chicken stock, canned tomatoes and half the cabbage. Turn to medium heat and simmer for about 20 minutes. This will allow the cabbage to wilt and cook.

Then add roasted veggies to stock pot, let soup simmer for 10 minutes on low. Serve with grated parmesan cheese and sliced French bread.

 

 

Roasted Winter Vegetable Venison Soup

 

Ingredients:

  • 2 yellow squash
  • 1 green squash
  • 1 bag of carrots
  • 2 large sweet potatoes
  • Celery
  • Green cabbage (chopped)
  • 1 yellow onion (diced)
  • 2 cans of diced tomatoes
  • 3 cans of chicken stock
  • 2 lbs of venison tenderloin cubed
  • Olive oil
  • Butter

Chop all veggies (squash, sweet potatoes, celery and carrots) into similar sizes. Spread veggies onto a cookie sheet then coat with olive oil, sprinkle with salt and pepper and place sliced butter on top of veggies. Place in preheated oven. Roast the veggies until they are golden brown, takes about 15-20 min in oven.

In a large stock pot brown cubed venison, once browned add chopped onion and simmer until onion is softened. Next add chicken stock, canned tomatoes and half the cabbage. Turn to medium heat and simmer for about 20 minutes. This will allow the cabbage to wilt and cook.

Then add roasted veggies to stock pot, let soup simmer for 10 minutes on low. Serve with grated parmesan cheese and sliced French bread.

@

 

Roasted Winter Vegetable Venison Soup

 

Roasted Winter Vegetable Venison Soup

 

Roasted Winter Vegetable Venison Soup

Preheat oven to 425°

 

 

Ingredients:

  • 2 yellow squash
  • 1 green squash
  • 1 bag of carrots
  • 2 large sweet potatoes
  • Celery
  • Green cabbage (chopped)
  • 1 yellow onion (diced)
  • 2 cans of diced tomatoes
  • 3 cans of chicken stock
  • 2 lbs of venison tenderloin cubed
  • Olive oil
  • Butter

Chop all veggies (squash, sweet potatoes, celery and carrots) into similar sizes. Spread veggies onto a cookie sheet then coat with olive oil, sprinkle with salt and pepper and place sliced butter on top of veggies. Place in preheated oven. Roast the veggies until they are golden brown, takes about 15-20 min in oven.

In a large stock pot brown cubed venison, once browned add chopped onion and simmer until onion is softened. Next add chicken stock, canned tomatoes and half the cabbage. Turn to medium heat and simmer for about 20 minutes. This will allow the cabbage to wilt and cook.

Then add roasted veggies to stock pot, let soup simmer for 10 minutes on low. Serve with grated parmesan cheese and sliced French bread.

@

 

 

Roasted Winter Vegetable Venison Soup

 

Chipotle Venison Salad

 

Chipotle Venison Salad

  • 1 jar Mayonnaise
  • 1 jar of Chipotle peppers in adobe sauce ( Place 3 tbsp to the side)
  • 1 venison tenderloin
  • 4 tbsp of olive oil
  • 2 tbsp of your favorite steak sauce
  • ½ tsp ground cumin
  • 1 tsp oregano
  • 1 tbsp chopped cilantro
  • 1 tbsp Agave Nectar ( or Honey)
  • 1 cup of grilled canned corn

Dressing: In blender combine Mayo with canned chipotles and cumin.

Marinade: Mix olive oil, steak sauce, oregano, cilantro, agave, and 3 tbsp of chipotle peppers. Whisk to combine. Marinate venison for at least 2 hrs in refrigerator.

Grill venison until medium/medium well. Slice meat thinly on an angle.

Salad: Mix 1 cup roasted corn, chopped romaine, sliced tomatoes and sliced cucumber. Place on plate and top with sliced venison and dressing.