Venison Recipes ???????????

I got a freezer full including some venison sausage.Anybody got some good recipes? My wife makes some wicked good jerky.Dave

But got one for carp. This recipe has been past down for years. I usually have the best luck with it in the summertime. One fresh caught carp, 3 or 4, 16 penny nails, and one 3 - 4 ft 2 X 4. Clean carp and slightly salt, then nail too 2 X 4 and place in the sun for 5 or 6 days. Remove carp and toss, eat 2 X 4, makes enough for 6 - 8 adults. You can substitute carp with a duck...: ...Ray

Remember that venison cooks somewhat dry because of the lack of much fat. Be sure to use the oil and liquids called for in the recipes. I have recipes to cook almost everything imagineable. I wasn't sure how your venison had been prepared, so I've included recipes for different cuts. I have more recipes...
This is a variety depending on what you have to cook with the venison. Hope it helps.


Crockpot Venison Roast
1 small to med. venison roast
1 can cream of mushroom soup
1 envelope Lipton onion soup mix
1 large onion, sliced
soy sauce
Worcestershire sauce
garlic salt
Season All
Cut venison into serving size pieces while meat is raw. Place cleaned and washed meat in crockpot, sprinkle very generously with Worcestershire sauce, soy sauce, Season All and garlic salt. Add mushroom soup and onion soup mix. Stir together and place onion rings on top. Cover and cook on low for 6 to 8 hours.

Crockpot Venison Barbecue
3 lb venison stew meat
1 cup onion, diced
4 garlic cloves, chopped
1 cup red wine vinegar
1/2 cup Worcestershire sauce
2 tsp Lawrey's Natural Choice Seasoning for meat
2 tsp seasoned salt
1 lb bacon
2 cups ketchup
1/2 cup molasses
1/2 cup brown sugar
Place venison, onion, garlic, vinegar, Worcestershire sauce and seasoning in crock pot. Cook on high for 1 to 2 hours until meat is cooked. Cook bacon and crumble or chop. Add bacon, ketchup, molasses and brown sugar. Turn crockpot on low and heat for the rest of the day (about 7 ? 9 hours). Serve over rice or potatoes.

Venison and 4 Beans
2 lb venison, cubed
1 lb bacon
1 can Pork and Beans
1 can lima beans
1 can kidney beans
1 can navy beans
1/2 onion, chopped
1 green pepper, diced
1 cup prepared mustard
1 cup ketchup
1 tsp brown sugar
1 tsp salt
1 tsp pepper
Brown venison and bacon together. Put all ingredients in crock pot and cook for 4 ? 6 hours on high temperature setting.

Crockpot Venison Stew
2 lb venison cubes
2 tbsp oil
3 stalks celery, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 tbsp parsley, chopped
1/2 cup water
1/2 cup dry red wine
1 cup tomato sauce
salt and pepper to taste
oregano
basil
Brown meat in oil. Place celery and onion at the bottom of the crockpot. Add browned meat and remaining ingredients. Cook on low for 7-10 hours.

Venison Hamburger Rice Pie
1 lb ground venison, browned and drained
1/2 cup bread crumbs
1/4 cup green pepper, chopped
1/4 cup onion, chopped
1-1/2 can tomato sauce
2-1/2 cups cooked rice
1/2 cup grated cheese
salt and pepper to taste
Combine venison, bread crumbs, green pepper, onion and 1/2 can tomato sauce in large pie shell. Mix rice, cheese, salt and pepper and 1 can tomato sauce. Place mixture on top of venison mixture and spread other half can of tomato sauce over top. Bake in pie pan at 375F for about 35 minutes.

Venison Hash
2 tbsp bacon drippings
1 lg onion, chopped
3 cups venison roast, cooked and chopped
2 med. Potatoes, diced
2 tbsp flour
1 clove garlic, minced
3 cups beef broth
1/4 tsp black pepper
1/4 tsp seasoned salt
1/2 tbsp chili powder
Brown onion and potatoes in bacon fat. Add flour and brown. Add broth and all remaining ingredients. Let simmer until tender.

Venison Swiss Steak
3 lb venison round steak
1/2 cup flour, for dredging
1/2 tsp salt, for dredging
1 tsp dry mustard
1/2 tsp Black pepper, for dredging
1 tbsp bacon grease
1 slice bacon, fry crisp & crumble
1 can stewed tomatoes
1 med onion, chopped fine
1 lg carrot, chopped fine
12 oz Beer, dark beer is best
1 tbsp Worcestershire sauce
1/2 tsp marjoram, or thyme
2 cup beef bouillon
1 tbsp brown sugar
Salt & pepper to taste
Dredge your meat pieces in salted and peppered flour with the dry mustard sprinkled over it and brown pieces in bacon grease. Put in covered casserole or crockpot. Combine remaining ingredients. Pour over mixture. Add enough liquid (stock or water) to make sure pieces will be under. Bake covered at 300 degrees F. for 2 1/2-3 hrs until meat is tender. Take off cover and bake until sauce is good and thick.

Venison Shish Ka Bobs
5 lb venison, cut in large chunks
6 whole onion, quartered
10 whole jalapeno chili pepper, cut in half
4 whole green bell pepper, large slices
MARINADE
1/2 cup soy sauce
1/2 cup cooking oil
1 tbsp sugar
1 tsp ground ginger
1 tsp dry mustard
1 tbsp garlic powder
1/2 tsp ground cayenne pepper
Alternately place vegetables and meat on Ka-Bob skewers. Marinate meat for at least 4 hours. Cook on open grill over hot coals turning often until done.

Venison Chops with Rice & Tomatoes
6 1-inch thick venison chops
1 medium onion, sliced
2 cups cooked white rice
1 large fresh tomato
1 large green bell pepper
2 cans tomatoes
salt & pepper to taste
1 clove garlic, minced
1 cup Sauterne wine
1 tsp Angostura bitters
2 cup water
1 juice of 1 lemon
Mix the wine, water, & lemon juice together. Pour over the chops, cover, & marinate in the fridge for 4-8 hours. Brown the chops in a large skillet after seasoning with the salt & pepper. Place each chop on the bottom of a large baking dish. Cut the green pepper into 1/4" thick rings. Place on top of each chop. Put a scoop of rice in each ring. Top with a slice of onion and top each with a slice of tomato. Pour the canned tomatoes into a bowl and chop them into small chunks. Add the bitters & garlic and season with salt & pepper. Pour these around the chops. Cover & cook for 1 hour in 375F oven.

Venison Meatloaf
3/4 lb venison, ground
1/4 lb sausage, ground
1 egg
2 tbsp parsley, chopped
1 tbsp butter, softened
1 tbsp bread crumbs
1 tsp lemon juice
1 tsp salt
1/4 tsp pepper
1 tbsp onion flakes, dried
1 cup water
1/2 pkg Lipton?s Onion Soup Mix

Combine all ingredients except the Onion Soup Mix and the cup of water and shape into a loaf. Place in a lightly greased pan. Bake in 350F oven for 1 hour. Baste every 10 minutes with a combination of 1 cup water and 1/2 package dried onion soup mix.

Venison Meatballs
1-1/2 lb venison, ground
2 cups sour cream, divided
2 tbsp ketchup
1-1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic salt
1/2 tsp oregano
1 tbsp oil
1 tbsp water
2 tsp dill weed
paprika
Combine venison, 1/4 cup sour cream, ketchup, salt, pepper, garlic salt and oregano. Shape into meatballs the size of walnuts. Brown meatballs in hot oil. Pour off any excess oil. Add water, cover and simmer 15 minutes. Remove meatballs to serving dish. Combine remaining sour cream, salt and dill in skillet in which meatballs were cooked. Heat through and pour over meatballs. Sprinkle with paprika. Serve with rice or noodles.

Venison Steaks
3 tbsp butter
1 tsp garlic powder
1/2 cup A-1 sauce
3 tbsp Worcestershire sauce
2-1/2 lbs venison steaks
Melt butter in saucepan over low heat; add garlic powder, A-1 sauce, & Worcestershire sauce; mix well. Bring to boil, then remove from heat. Place steaks on broiler pan. Brush on sauce, then broil 5 minutes; turn & brush sauce on other side. Broil for 5 minutes or to desired doneness. Use sauce generously.

Venison Teriyaki
2 lb venison
1/2 cup soy sauce
1/3 cup grated onion
1/4 cup water
2 tbsp sugar
1 tsp ground ginger
1 clove garlic, minced
Prepare venison in one of the following ways: bite size pieces, steak, or finger steaks. Blend all other ingredients thoroughly and marinate meat for 2-4 hours in the refrigerator. Grill or broil to desire degree of doneness. Baste occasionally with marinade. The bite-sized pieces cook quickly so watch carefully.

Venison Lasagna
1 lb spicy venison sausage
2 tsp onion salt
2 tsp garlic salt
1 can 16 oz. whole tomatoes
1 can 15 oz. tomato sauce
3 tbsp dried parsley flakes
1 tsp sugar
1 tsp basil leaves
2 tsp salt
1 can 8 oz. mushroom pieces
1 box uncooked lasagna noodles
16 oz. pkg ricotta cheese
1/2 cup Parmesan cheese
1-1/2 tsp oregano leaves
2 cup shredded mozzarella cheese

Cook and stir sausage, onion and garlic salt in 10-inch skillet until sausage is light brown. Drain. Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, ? teaspoon salt and mushrooms. Heat to boil, stirring occasionally. Reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour. Cook noodles as directed on package. Reserve 1/2 cup of the sauce mixture. Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons salt and oregano. Layer 1/2 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 10X6X2 inches. Repeat above process until you have 2 layers. Spoon reserve sauce on top, top with mozzarella and sprinkle with Parmesan. Cook uncovered at 350F for 45 minutes. Let stand 15 minutes.

Venison Pizza
1 lb ground venison
6 cups unbleached flour
1-1/2 cups buttermilk
4 tbsp butter or margarine
4 tbsp honey
1/2 tsp salt
1 package of yeast
1/4 cups warm water
3 cups grated cheese
1 sm onion, chopped
2 cans pizza sauce
chives (optional)
oregano
garlic powder
pepper
thyme

First, measure flour into large bowl. In a separate container combine buttermilk, butter, honey and salt. Heat the buttermilk mixture to lukewarm. Dissolve yeast in warm water. Add yeast and milk mixture to flour and combine to make a firm dough. Turn dough out and knead for about 6 minutes, or until it is smooth and elastic. Put the dough in a greased bowl, cover and let rise until double in bulk, about 1 hour. While dough is rising, prepare the toppings. Grate plenty of cheese. Chop some onions and some wild chive if you have some handy. Fry venison, crumbling it as you fry. When dough has risen, punch it down, divide it in half, and roll out the two parts to fit your baking sheets. The dough should be about 1/4-inch thick. Let the rolled out dough rise for about 15 minutes. Spread a generous amount of pizza sauce on the dough. Sprinkle on plenty of oregano, garlic powder, pepper and a little thyme. Top with grated cheese and the crumbled venison. Bake at 350F for 20 to 30 minutes.

Venison Nacho Dip
1 lb ground venison
1/2 onion, minced
1-1/2 tbsp cooking oil
salt and pepper to taste
16 oz refried beans
2 oz chopped green chilies
1-1/2 cups grated cheddar cheese
6 oz taco sauce
3 green onions, chopped
10 ripe olives, sliced
1 cup sour cream
1 cup guacamole
tortilla chips
Cook meat and onion in oil until meat browns and onion is soft. Season with salt and pepper. Spread the refried beans in a flat 10-inch casserole dish. Layer the meat over the beans. Sprinkle chopped chilies over the meat. Cover with grated cheese and taco sauce. Bake at 400F for 25 minutes. Remove from oven and sprinkle with green onions and olives.

Venison Chili
2 lbs ground venison
6 tbsp oil
1 cup onion, chopped
1/4 cup green pepper, chopped
1 dash garlic powder
2 pints canned tomatoes
2 tbsp flour
1/2 cup chili powder
1/2 tsp ground cumin
1 1/2 tsp salt
16 oz hot chili beans
Cook venison, onion, pepper and garlic until onion is tender. Add flour, then remaining ingredients and heat to boiling. Reduce heat and simmer 1 hour.

Venison Chili
3 tbsp bacon drippings
3 lb cubed venison
2 lg onions, chopped
3 cloves garlic, minced
2 bell peppers, chopped
2 16 oz cans tomatoes
2 8 oz cans tomato paste
4 tbsp chili powder
1 tsp ground cumin
1 tsp paprika
2 tsp salt
1 tsp cinnamon
1 tsp cocoa
black pepper to taste
2 16 oz cans hot chili beans
water as needed

Heat drippings in a heavy Dutch oven. Add meat and cook until meat is slightly browned. Add onion, garlic, bell peppers and saut? until limp. Add tomatoes, tomato sauce, chili powder, cumin, paprika, salt, cinnamon, cocoa, and pepper. Add water and simmer 45 minutes to 1 hour. Add beans and continue to cook for 45 minutes to 1 hour.

Venison Chili
1/4 cup oil, more if needed
4 lbs boneless venison, chopped
2 lbs boneless pork, diced
12 garlic cloves, minced
2 cups yellow onion, diced
3/4 cup mixed ancho and chipotle, pureed
8 tomatoes, chopped
2 tbsp and one teaspoon cumin, divided
1 cup red bell pepper, diced
1 cup green bell pepper, diced
1/2 cup paprika
2 tbsp cayenne
2 tbsp black pepper
2 tbsp salt
2 tbsp chili powder
1 cup masa harina
2 quarts beef stock
4 cups cowboy beans, cooked
2 cups cilantro leaves, chopped
Heat oil in large stockpot over medium heat and add venison, pork, garlic, and onion. Cook 15 minutes. Add chili purees, tomatoes and 1 teaspoon cumin; cook 15 minutes more. Add peppers, paprika, cayenne, remaining cumin, black pepper, salt and chili powder; cook 5 minutes more. Add masa harina and beef stock. Bring to a boil over medium-high heat, then reduce heat and simmer 45 minutes. Add cowboy beans and simmer 5 more minutes. Taste and adjust seasonings.

Texas Venison Chili
1/2 cup olive oil
1 pound venison sirloin, cut in 1/2" cubes
1 pound ground beef (extra lean)
2 cups yellow onions, chopped
1 cup green pepper, chopped
1/4 cup celery, chopped
4 cloves garlic, minced
3 large jalapeno chili peppers, seeded and chopped
1/3 cup masa harina
1/3 cup chili powder
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon white pepper
1/2 tbsp salt
2 cans chopped tomatoes (15 1/2 oz.)
3 cups beef broth
2 cups canned black beans, rinsed and drained
Heat oil in a large Dutch oven or kettle over moderately high heat. Brown venison and ground beef in batches, transferring each to a bowl when browned; leave liquid in pot. Cook onion, green pepper, celery, garlic and chilies in beef juices, stirring until onion is soft. Add masa harina, chili powder, Add cayenne, cumin, pepper and salt and cook 5 minutes, stirring constantly. Add tomatoes, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat is tender . Stir in beans and simmer 15 minutes more.

Venison Soup
1 lb venison, cut into bite-sized pieces
1 46-ounce can vegetable cocktail juice (V-:cool:
1 28-ounce can whole tomatoes, undrained and chopped
2 med red onions, chopped
1 tbsp Worcestershire sauce
1/8 tsp hot sauce
4 lg potatoes, peeled and cubed
3 med carrots, sliced
4 sm yellow squash, sliced
3 to 4 stalks celery, thinly sliced
2 med green peppers, cut into 1-inch pieces

Combine first 6 ingredients in an 8-quart Dutch oven; bring to a boil. Reduce to medium heat; cover and cook 30 minutes, stirring occasionally. Stir in potatoes and carrots; cover and cook for 20 minutes. Add remaining vegetables to soup; cook, uncovered, 10 additional minutes or until vegetables are crisp-tender.

Venison Stew
2 pounds venison, cut in 1" cubes
1-1/2 cups French dressing
2 peeled carrots, cut in 1" pieces
1 large onion, coarsely chopped
1 small green pepper, seeded and chopped
3 stalks celery, cut in 1" pieces
1 16 oz can whole tomatoes, mashed
1/4 cup quick-cooking tapioca
1 whole garlic clove
1 bay leaf
salt and pepper
Marinate cubed venison in French dressing for 12 to 24 hours in refrigerator. Drain off salad dressing and place venison in Crockpot. Stir in remaining ingredients. Cover and cook on Low for 8 to 10 hours.

WOW!

WOW is right,thank you very much Pat.Too bad you all are too far away to invite to dinner,but you and Gene would be more than welcome.Dave

Shoot does, not bucks.


I don't know anyone that has recipes for antlers. But they do make a decent knife handle.

OK, shoot both.

I have recipes for almost every critter on this planet. Try and stump me.