Venison recipes?

Question

I need help. I've got SO much of it in the freezer (just chops and steaks) and I need new ideas on how to prepare it. I've usually done it fried up in worcestire sauce and butter or in mushroom soup over rice or potatoes. And, I've had enough stew. lol. Any other suggestions for steaks and chops? Thanks.

I want to thank you all for your input, and I will be trying these. I'll have to give out the best answer when I've tried them all! Thanks again!!

Answer 1

Although everyone has good answers here is one you can't resist. Go to the website listed below and check out the 100 different wild game recipes.

These are time tested from Granny's COOK BOOK!

Good Luck!
HUNT HARD & HUNT SAFE
Tim
Darkwoods Outdoors & Real Huntin'

Answer 2

TRY THESE RECIPES

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 the doneness is with a meat thermometer. Rare 130-135; medium rare 135-140; medium 140-145 degrees.

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 degrees for about 15 minutes per pound of meat

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 and stir and cook until smooth and hot. Salt and pepper to taste and serve over hot bisquits.

Enjoy...

Answer 3

I make a version of Swiss Bliss with venison. I make it in the crockpot, but if you don't have one you can put it in a pan, seal it with foil, and cook on low in the oven for a long time.

A few pounds of venison steaks, chops, or ribs
An envelope of Lipton onion soup mix
Some sliced mushrooms or a can of them
A sliced bell pepper
About half of a sliced onion
A large can of diced tomatoes or a couple of chopped fresh ones
Salt, pepper, and steak sauce to taste
A couple dashes of Worcestershire sauce
About a tablespoon of cornstarch mixed in with a cup of water

Layer ingredients in the order above, then cook on low all day in the crockpot. I've used varying amounts of ingredients and it always turns out great, so the recipe is very flexible. I've used fresh or frozen veggies, etc. It's really hard to screw this one up.

I serve it over rice, egg noodles, or mashed potatoes. I get rave reviews every time.

Answer 4

Venison Marinade

1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup olive oil
1 medium onion, diced
5 cloves garlic, minced
1 teaspoon grated fresh ginger
10 juniper berries, crushed
1 teaspoon orange rind
1 teaspoon black pepper

Whisk all ingredients together and marinate the steaks for 2 hours.
Grill to preference.

Chunked Venison

1/2 lb bacon
1 lb venison steak
2 cups water
salt
black pepper
1/2 cup Worcestershire sauce

Cut pieces of venison into 1 - inch squares.
Take a thin slice of bacon and cut it just long enough to wrap around the meat.
Secure with a toothpick.
Make about 2 dozen pieces.
Put in a heavy skillet.
Add water, salt, lots of black pepper and worcestershire sauce.
Boil rapidly until liquid is nearly gone.
Reduce heat and cover skillet; continue cooking at low heat until meat is brown.
The meat will be very rich.

Venison Salami
5 lbs ground deer meat
5 tablespoons Morton Tender Quick salt
2 1/2 teaspoons coarse black pepper
2 1/2 teaspoons garlic salt
2 1/2 teaspoons mustard seeds

Mix well.
Cover with plastic wrap pushed down on meat mixture.
Refrigerate 4 days mixing well at least once a day.
On 4th day form mixture into long rolls, place on baking sheet.
Cook 225 F for 4 hours.
Wrap in plastic wrap and store in the refrigerator.

Answer 5

We use venison for any recipe that calls for beef, remembering if you overcook it it will get tough, and bring out more gaminess. Here's one good enough for company, (I've even fed it to people who say they dislike venison, and don't tell them what they're eating until after they're done):

Take 1 medium onion sliced thinly, one package of large mushrooms quartered, 3-4 cloves fresh minced garlic, and put them in a large sautee pan or skillet with 2/3 stick of butter, a pinch of salt, and a TBS or two of olive oil. Sautee over med. heat until onions turn clear. Reduce heat, add chops, or nice steaks cut into silver dollar size pieces, add red wine. (Probably about 1/2 cup, maybe more as you cook. mostly just enough to turn everything red. Cover, and simmer over VERY low heat for about an hour. Salt and pepper to taste. You can serve with pasta, or potatos, or can thicken the juice with cornstarch/ and or add sour cream to make excellent stroghanoff.

Answer 6

You can do anything with venison that you can do with any other meat. I even made a "cordon bleu", once.

Take a thicker steak and butterfly it, or take two thinner steaks. Put some good smoked ham and cheese of your choice (I like swiss). Close it with a toothpick or two, then bread it. Once it's breaded, throw it in some hot oil, and cook it until the bread crumbs turn brown or the cheese runs out. Serve with a baked potato and cole slaw.

Answer 7

This one is pretty simple.....and you can use the steaks or the chops for this...

Serves 2-3 people.....

Peel 3-4 potatoes and cut into about 2 inch chunks.....do the same with an onion.....

make 2 large pouch out of tin foil....folding each edge several times to keep the liquid in.....place half of the tators, half of the onion, and some baby carrots into each pouch......place two steaks on top of the tators/onions in each pouch.....

Poor 1/2 to 3/4 of a can of your favorite beer into each pouch and seel the top.....

Place on the grill or in the oven.....cook until the meat is done and the tator and carrots are tender.....make sure to check them about every 20-30 mins and make sure the liquid is not gone.....make sure not to allow the pouch to dry out....if it starts to...just add a little more beer..... Usually takes about 1 to 1 1/2
hours to cook......depending on the size and thickness of the steaks.....this works well with pork too

Answer 8

One of the best ways to make venison steaks is to chicken fry them.

1) take the steaks and with a tenderizing hammer beat them until thin. Then place them in a bowl of milk with an egg in it. In a seperate container have flour, salt and pepper. Place the steaks from the milk into the flour and batter them up. Then place them in a pan with some hot canola oil. Fry them until the batter is a rich golden brown.

Serve with cream gravy and it is delicious.

I always make some fried potatos and onions to serve with this meal.

Answer 9

soak deer meat in cold water no salt,take a large bowel what ever fits quantity of meat soak in milk with beaten eggs in it for about two hours then dredge in flower that has been peppered and lightly salted, take large skillet put about 1/4 inch oil in skillet, my preference is peanut oil , then cook meat at moderate temp brown both sides then turn burner down and simmer . I have large a outfitters skillet and two large out side cookers .When I have to much game in my freezer invite friends over build a big bon fire , fry deer meat,potatoes, and make gravy outside.

Answer 10

Shish ca-bob on the grill.

cut chops or steaks into chunks
put in air tight container and marinade for at least 24hrs.
put meat , potatoes,onion,peppers (green & red) on squewers,wrap in tin foil place on grill rack until meat is med. rare.Never over cook venison it ruins it.

Good eatin'