Looking for Different Ways to Cook Venison

You can use venison for anything you would use beef for.

A differnt recipe that I have tried is to make a cinnamon & powder sugar mix, dip the venison in it (lions work best) and grill or fry it.

Using it to make stew is always good to, especially for the tougher suts since the long cook time allows th meat to tenderize.

My aunt basically uses vension for anything she'd put beef in. They have made stroganoff (or braised steak), pepper steak, chili, meatballs, and grilled.

Hi there. I marinade my steaks/chops in Zesty Italian salad dressing overnight and then grill. Yummy!

We like to brown steaks or loins and put in the oven or crock pot with dry onion soup mix and water, and let cook awhile. I then thicken juice and serve with mashed potatoes or rice. Turns out to be very tender.

We also brown it and simmer in creme of mushroom soup.
As for roast, we use the dry onion soup also in the crock pot or oven.

I also done steaks with tomato juice, pepper and onions.

We also mix the venion burger with beef burger in all kinds of dishes.
Hope this helps.
My family wasn't quite as successful in the hunt. We are missing out this year.

We use a book called "Amazing Venison Recipes" by Jim Zumbo. Sorry I'm not sure if it is still in print. Two of the hints from this book were to soak the venison roasts in milk or wipe them with vinegar. I think both help take the gamey taste out of the meat. Once you do that, you can pretty much cook it like you would beef but cook it slow to keep it tender.

Hi P.,

My husband is an avid hunter as well...my favorite way to cook venison loins is to use the slow cooker. You can prepare any way you'd like by adding potatoes and veggies...I usually thaw the venison overnight in the fridge and place in the slow cooker the next morning (its still a little frozen but that is okay). I add potatoes (cubed), baby carrots, one lipton package of onion soup mix, one can of cream of chicken soup, but like I said you could add anything you'd like. Cook on low for 8 hours or high for 4 hours. If you like mushrooms another favorite way it to add one large can of mushrooms and a cream of mushroom soup to the venison. Cook on low for 8 hours or high for 4 hours in the slow cooker. Its soooo good and just takes minutes to throw everything in the slow cooker!

If you like to grill we put the loins on it and cook just like you would a steak...this is also one of my favorite ways to cook venison.

You can also use as a substitute for any beef recipe if you have ground venison (tacos, hamburger helper, etc.)

First, I looked at some of your responses and printed off a couple of new recipe ideas for vension. One way that my family enjoys is to pan fry with onions and mushrooms and along with salt and pepper add a little sugar.

Hi P.,
I use to cut up an onion and an apple and simmer with the meat until tender. Add salt and garlic powder as desired. Everyone I've told this to still uses this recipe today. It is very good and quick and easy.

Hi P., My husband and boys all are hunters and we also have a lot of venison in the freezer. In fact the kids growing up prefered venison to beef. I have also canned the meat and it was a really quick meal when unexpected company came. We like the chops and steaks quick fried mostly but we also like to roll them in flour and brown them. Salt and pepper them. Then put chopped onions all over them and put water on just to almost cover them. Cover and put in the oven at 350 degrees for about an hr. or so. You get a wonderful flavor of drippings to make gravey out of. The roasts I don't brown before putting them in the oven. Just salt, pepper & onion & water and bake it done. The hamberger we use alot of it for our Sat. night pizza. It is lean and so good. This year my Husband mixed some bacon with the burger and that is what we use for burgers. Just a most delicious flavor. I use it in hot dishes as well and stews. Hope this gives you some ideas.
We live on a farm in central MN. We have beef cattle. My husband & I are both retired now. We were blessed with 4 boys & 1 girl. Now we have a son-in-law & 3 daughters-in-law as well as 16 grandchildren & 2 greatgrandchildren. We have been blessed. My name is Ruth

when i was married -way back when-i use to have to cook venison(hate the stuff)but i got pretty creative-do you have a crock pot? if so-toss your roast in there-1/2 cup water-1/2 can beer-cut up an onion-toss in-carrots,potatoes-a bit of salt-whatever seasoning you like-turn on high for 1 hour-then turn down-let it slow cook.all done-i guess walmart even sells the crock pot veggies-just ready to toss in-feel free to email me for further recipes-im also a retired executive chef.have lots....good luck...K.

my dad gave me some steak (venison) i used it in cockpot stroganoff... tasted exactly like the round steak i usually do.
Crock Pot Beef Stroganoff
2 lbs Round Steak, cut into strips 1 Cup Sour Cream
1 Can Cream of Mushroom Soup Egg Noodles
1 Can Cream of Celery Soup
1 Packet Lipton Onion Soup
1/2 Cup Water

Put round steak into crock pot on bottom. Mix all soups & water together and pour over meat in crock pot. Cover and cook on low for 8 hours. 
Prepare egg noodles as package instructs. Just before you are ready to eat stir sour cream into crock pot and heat until warm. Next scoop stroganoff on to noodles and enjoy!

We have found that sticking it in a crockpot with some broth and onion soup mix and seasonings of your choice and just letting it go for a few hours is wonderful! The meat comes out really tender and not gamey at all, makes a great sandwich or just serve with mashed potatoes like you would a beef roast. Plus the crockpot is the best if you aren't looking forward to cooking. Good luck!

P., My brother gave us some venison roasts and mostly cook it in a crook pot. Sometimes I pull the roast apart and add bbq sauce. It is great. Use your favorite kind.

I grew up in a hunting family and my mother always prepared it the way yours did too, until I took a cooking class in high school and started trying different things with it for extra credit. This is the best recipe, works great for any meat!

Stir Fry Whatever!

makes 6 sevings (I usually make this with birds, and use about 6-8 medium breasts - the marinade should coat all of the meat)

Marinade:
4Tbsp Cornstarch
2-4 teaspoon Hoison sauce
2 Tbsp sprite
4 cloves fresh garlic, minced
2Tbsp Soy sauce

Extras: (to taste)
sliced fresh mushrooms
sliced or chopped bell peppers
fresh snap peas
bamboo shoots
water chestnuts
baby corn on the cob
(&anything else you'd find in a stir fry!)
lightly salted cashews!

Cut the meat into small (1/2 inch) cubes
Marinate for about 3 hours
Stir Fry at a high temp in Peanut oil - start with the meat - cook it until is almost done, then add in the mushrooms, and anything thick (like water chestnuts) then add in everything else - total cooking time is about 7-10 minutes. Add the cashews last, just about 30 seconds before turning off the heat. Serve with white rice!

I have yet to find someone who didn't like this recipe!

Good Luck!

I have always fallen back on the old 'mix ground venison with ground beef and use as you would ground beef' trick OR sear steaks or brown roasts in frying pan just until they are brown on the outside then pop into crockpot, top with a can or two of cream of mushroom soup and a package of onion soup mix and cook until it falls apart.

SLOWCOOKER! We have venison 1-3x a week. WE make roasts or tenderloins in the crock pot. With water, seasonings of your choice or beef bullion. We add potatoe/carrots about halfway thru the day. It is wonderful! Also you can cook the roast and then shred it to make Italian beef sandwiches. I also buy the Mccormick packets in the gravy isle. We had the pulled pork one with a vension roast instead of pork last week and it was so yummy. I also bought the beef stew packet and that was great as well. the summer we grill the steaks after we marinate them for about 24 hours. We also cube up the meat and make beef tips with egg noodles. The key is to slow cook the meat. It takes the gamey taste out. Good luck and let me know what you think!

My mom did the same thing! My husband is a hunter, but prefers the taste of beef over venison. So, when I cook ground deer, I cook it with a boullion cube flavored with beef and garlic. Then, can put the ground into anything and he doesn't even notice. I will also cut up a roast and make stew with it. I make a deer and broccoli stir fry also. Just use the seasoning packet from the grocery store. Anywhere I can, I substitute deer in for the beef or pork in all of my recipes. I like the steaks seasoned and grilled, but the loin always tastes good floured and fried!!! Enjoy!

My husband has a great venison roast recipe that works in a crock pot or cooked in the oven for approximately an hour, I think, at like 350 degrees.

pour half a package of dry onion soup on the bottom of the pan

slice the venison roast in about 1 1/2 slices and lay flat

pour the other half of the dry onion soup over the top

pour a can of cream of mushroom soup on top

add carrots or potatoes if you wish

cover and cook at 350 for approximately an hour. (I usually look at it visually so don't neccessarily time it.)

We also grill a lot of venison and my husband loves the chessy venison rolls that I make.

If you would like any of those recipes just let me know.

P.,
We also eat a lot of venison at our house. If you have any chops wrap them in bacon and cook them in the oven. They are great. You can also make great jerky with any of the cuts. Slice it thin, marinate it - you can find lots of different marinade recipes online - and dehydrate it.
Enjoy!

I made venison fajitas that were really great one time. I also remember eating venison cut up with ketchup when I was a kid. I think my dad may have fried the venison with some onions. See, when we would hunt, we would go for the does, not the big bucks. That way, we always had meat that tasted good. It's only now that we sometimes get meat from our cousins, who are big-buck hunters, that our meat sometimes tastes "gamey." Anyway, it's like my dad always says, venison is quite healthy as far as red meat goes. It has the least amount of fat and the most protein. :)

I too LOVE venison! We do a few things with it. One is, I take the chops, thaw them out and rinse them really well. This takes away some of the "gamey" taste. Then I toss them in a ziploc bag with enough olive oil to coat them, worcestershire sauce, a little salt and pepper and right before we grill them we add about a tablespoon of BBQ sauce. Then my hubby grills them for about 7 minutes total. Leaving them slightly rare leaves moisture and yummy flavor! As a side dish we take asparagus and coat it in olive oil, crushed garlic and salt, then grill that too on one of those handy grill buddies.

The other thing I do with the meat is make taco meat. I'll take the deer back, or roast, and put it in the crock pot early in the day around 10am. In the crock pot with the roast I add one envelope of taco seasoning (whichever one is your fav. We like the taco bell brand)and 2 cans of Rotel tomatoes and chilis. Let it cook on low all day without opening the lid, if you can help it. Then about an hour before you serve it, take 2 forks and pull and shread the meat. Let it sit until you serve it and it will soak up the juice. Serve like normal ground beef taco meat, or make taco salads. Good luck and enjoy!

Hi P.
I will put vension steak or chops roast in the crock pot and then add a package of onion soup and water and let it cook all day and then you can eat it like that or make it into hot vension sandwiches. My SIL will take the steak and marinade them over night and they are better then beef steak. I also use the vension burger in anything I would use hamburger in. Happy cooking T.

Hi! I haven't fixed venison in ages (been divorced from the hunter for 20 years), but in general terms I remember that I used to drape it with bacon and then roast it. The bacon made up for the fat it didn't have and was delicious as well.

Our family's favorites: Chili - with either ground venison or just chunks. Stew - in a crock pot with some beer for the liquid and carrots and potatoes, seasoned with peppercorns and cloves and juniper berries and bay leaf. Remind the kids to pick out the bits of spices, it's a game but they don't want to bite into them! Sausage - mix the ground venison with pork fat and/or blend with ground pork and your favorite sausage seasoning, we like the ones from Penzey's. And my DH doesn't even hunt! It's my best friend's husband who gets deer. So if you have any leftover meat, my kids and I would be happy to help you out with that...

The first thing is, when you have the meat thawed, soak it in clean, cold water overnight; this removes any stale blood held in the meat. I have never had anyone not like my venison, in fact some have not even known they had eaten venison until after dinner. Use most any recipe. I do roast with vegetables and steak and hamburgers and hamburger steaks. The real secret is, don't let the meat get cold, venison has a way of getting that talow taste when cool. I even make my own beef jerkey using half venison hamburger and beef hamburger. Make the guy really happy and in this day and age, the way things are, be glad he likes to hunt. It sure saves on the budget. Also, there are some places on the internet where you can get venison recipes. Good luck, P..

Check out this site www.backwoodsbound.com it has the best wild game recipes I have ever tried! The preacher man doe nuggets are our favorite.

Hi there, I found a good one on the internet at cook.com it's on that you cook in a crock pot or a slow cooker. It turned out great. I'm sure that you will be able to find more than one that you can use. You can type in ways to cook venison. Good luck. G.

I to have a freezer full and found this delicious way to prepare it. firstchop an onion and fry it in about 3 tablespoons of olive oil add two chopped garlic cloves cook until just starting to brown add a dash of paprika stir. put in venison add sea salt pepper onion and galic powder galic salt if you like lightly, you don't need alot of seasoning and brown both sides then add 1/2 cup water then 3 tablespoons of red cooking wine stir and simmer over med heat, then add another 1/2 cup water, cover and simmer till most of the water is gone depending on the size of the cuts you can use less water if you like. if you want you can put in the water and some potatoes first( you'll need more water) cook potatoes till there just starting to soften than add already browned venison. It comes out very moist as long as you don't cook too long and not very gamey tasting. when you take out the meat you can make a pan gravy with the remains by turning up the heat adding another cup of water and flour to desired thickness, you don't really need to add any more seasoning. you'll want to use a large sauce pan for this. good luck I hope you get to try this one and enjoy.

IF its burger: chili, burritos, tacos... Something about the mexican spices/sour cream helps cut the taste.

Roast: All day in the crock pot w/ stick butter, soy sauce, worchersier (SP?)celery stalks and any spices you have on hand. Add veggies for stew.
OR: Afer cooking in crock pot with onion, garlic, celery salt, shred and add your favorite bbq sauce (you can also add a can of coke/pepsi...this will help tendorise the meat)

Steaks: Slice thin use a fejati(sp?) season pack. simmer with onion and peppers serve w/ sour cream

or: slice thin marinade w/ terraki cook with onions and peppers serve on a hoggie roll with motz. cheese

Also when having your game processed have them mix the burger only with beef brisket. It adds just enough fat, and you won't believe the difference in taste! Once we started doing that I could actually make burgers.

PS The roast and steak receipes also work for waterfowl! :)

Good luck

L.
SAHM of 3 boys who enjoy hunting/fishing with their dad!
www.ubah.com/T2427

Have you tried to can it? I cut all the fat off, boil it till it's brown, put it in jars with beef bullion and fill with water and then seal it - it's great for BBQ Beef, Beef & Noodles. I was a timid Venison eater until I tried this and now everyone that tries it really likes it!!!

I did however try a new receipe also the other night cause I'm in same boat you are -
cut venison into small chunks
add pkg of dry onion soup mix
add water to cover
sprinkle in quantity of seasonings of your choice: lawrys, worchester sauce, red pepper, garlic.
Put in crockpot on low and cook for 8 hours - some if it will flake apart. In pan fry onions and peppers together and mix with meat on a hoagie bun.
Good Luck! I'm anxious to see what people give you for recipes as well!

My dad hunts every year, and we always turned the venison into steaks, jerky, sausage and roasts. My mom would take a large roast, set it in the crock pot before she left for work (on high) with a can of beef broth, two cans water, green peppers, carrots and potatoes, and would let it sit till I got home around 3:30. Then I'd turn it to low, and we'd have a perfect roast by 6pm. I'm not sure how she cooked the steaks, but I do know she'd individually wrap them in foil with seasonings and put them in the oven for a while. They came out so tender they'd fall apart on your tongue! It was nice too, cause my mom never had a moment to spare, and this was something she could leave to sit and cook while she finished other things. Hope you find some great recipes!

This was my first year cooiking venison. My husband's friend emailed us this recipe & it was wonderful! It takes awhile for preperation, but I swear it is worth it!

Ok, here is, by far, the best recipe I have ever found for cooking backstrap.

Ingredients:
Deer backstrap.
Bacon- thin sliced and cheap
toothpics
cream cheese
kokoman terakyi-soy sauce maranade
garlic powder (not garlic salt!)
pepper
pepper-Jack cheese- thin slices
1 link of deer sausage- cut or shredded into fine pieces.
Jalapenos- remove seeds and cut into slivers
onion- Cut into slivers 1in long
meat tenderizer mallet

Lay the backstap out and cut 3/4 in filets.

Take a meat tenderizor and beat until the meat is flattened out to the size of a softball.

Now dip the meat into a shallow dish of the Kokoman maranade. Then dust with garlic powder and pepper.

Now spread cream cheese on one entire side of the meat. The more the better.

Now sprinke some of your shredded deer sausage in the middle.

Add your onions and Jalapeno slivers. I usually us 1 or 2 Jap. slivers and 2 or 3 onion slivers.

Now take one side of the meat and roll it all up like a sushi roll.

Wrap the roll in bacon and secure with toothpics.

Now cook on the grill until the bacon is cooked like you like it.
About five minutes before you think they are completely done add the slice of pepper jack cheese to top of each roll and let melt.

Remove and cool for a couple of mintues (the cream cheese will be very hot)
and enjoy.

We also prepared steaks by adding salt & pepper & dipping into the kokaman marinade. They were great!

my husband makes deer roasts by wrapping the roast in bacon and then putting it in the crock pot with GOLDEN MUSHROOM SOUP (Campbell's) It is so delicious. If you make it with mashed potatoes, the soup makes a really tasty gravy. Enjoy. I will be surprised if you don't like it.

venison swiss steaks!!!
brown up your pieces of venison in a little olive oil with salt and pepper
can also saute some onions, garlic, peppers, and mushroom- all, some, or none!
you can add some italian style seasonings if wanted
add stewed tomatoes or tomato sauce and let simmer on the stovetop
top with swiss cheese when done
serve over rice
THIS IS AN EXCELLENT AND VERY ADAPTABLE RECIPE!

Hi! My husband and I are both hunters and eat pretty much only deer. You can use it the same way the you cook beef. We ground a lot of it into burger and use it insread of beef. You really can't taste the difference, and the savings on our meat bill has been huge! My husband likes to put a bunch of deer steaks into the crock pot with whatever seasoning he's feels like (bbq is yummy) and let it cook for a few hours. I put some in the oven for about 20 minutes and make fajitas...you can grill it (our fav during the summer)...really, cook it like you do beef and you won't go wrong. I have a ton of recipies so if you're looking for something specific email me and I'll see what I can com eup with. Happy eating!!

I was in the same position and found some good ones. Tonight we are having uncle bucks venison chilli. Our family favorite would be Venison casserole and it is so easy. You brown the ground venison with onion and salt and pepper. Then put it in the bottom of a cake pan. On top add 1 can of cream of mushroom and one can of cheese soup for each pound of meat. On top of that you cover with french fries and then bake in a 350. oven for 40 min. or until fries are done. They should be golden brown.

We use venison all the time--but I have it all ground up. As you say, we get a bit sick of the seasoned/fried venison steaks. If you have 50 pounds of ground venison, and use it in place of hamburger or mixed 1 to 1 with ground pork or ground beef, it can go in any recipe you would use ground beef in. Good luck!

I swear that God made Cumin to make venison taste good!

I cut my venison into bite size pieces. I carmelize some onion. I can't give exact amounts because I cook for an enourmous family, lol.
Carmelize some onion in butter, then add the chopped venison and lots of cumin. If you can't smell it, there isn't enough. I use about 2 or more Tbl. But you could try 1 tsp and then taste and if you can't taste it (when the meat is done) keep adding it. Then add a tiny amount of flour at the end to make the juices into a gravy. You don't need water because you don't want gravy, you just want the juices a bit thicker.

Then I take crecent rolls, using two at a time I turn them into a bigger triangle and then layer the triangles a little over each other. Put the meat mixture all along the middle of the dough, top with monterey jack cheese, then pull up the sides of the dough to meet in the middle, give a twist and lay it down. It will look almost braided.

Bake until the dough is cooked. Top with sour cream or plain yogurt, and dip in au juis! Oh, it is soooo worth the effort!
I have a picture of this after I cut it up: http://www.qtpies7.com/2008/08/supper-time.html.

My husband is also a hunter and it took me awhile to appreciate the taste of it. One easy and yummy way to make venison steaks; is to marinate it with McCormick's Grill Mates Mesquite Marinade and then throw it on the grill, (indoor or out). We really love it like this!

i like to put venison in the crock pot! basically anything you would use chunks of meat in you can use venison in! :D you can even grind it up and use it for hamburger in anything from chili to lasagna, whatever! :D
good luck.
try a search for venison recipies online too! im sure theres lots there!

I'm always looking for different ways to cook venison too. The 2 ways I've done venison steaks are this:
1. put about 2 Tblsp. butter in a frying pan with a little sliced onion, add the venison steaks, brown them up on both sides (on about med. heat), then in a bowl mix 1 can cream of mushroom soup with about 1/2 can milk (or water), so it's a little thicker gravy consistancy, and then add to the pan with the steaks, turn the heat down to LOW, cover the pan with foil (or a lid, we just don't have on that fits our pan), and let the steaks cook on low with the creamed soup for about 30 minutes. The cream soup because like a gravy and is wonderful to put on potatoes if you serve them with the steaks. I know it's not super low cal, but they do come out delicious!

2. Marinate your venison steaks for atleast a couple of hours in a combination of 1/3 c. veg. oil, 1/3 c. soy sauce, and 1/3 c. sugar. Then cook them in a pan on top of the stove with the marinade and add a little onion if you'd like. I think it takes about 20-30 min. The steaks come out VERY tender and it almost makes a terriyaki (sp?) type flavor.

Those are my 2 "go to" venison steak recipes. Otherwise, I'm sure if you google search for "venison recipes" you'll get a whole LOT of options! Good luck and enjoy!

My sister's in-laws are all big hunters, and her mother-in-law has a most delicious marinade for deer steaks:

1 bottle of French dressing
1 bottle of Italian dressing
Place deer steaks in ziplok bags, mix dressings, and pour in marinade. Marinade overnight if possible, then grill, pan fry, or George Foreman!

The dressings really tenderize the steaks, and makes the flavor delicious. You basically want a 1:1 ratio of dressings, so use as much as you need to cover the steaks with marinade.
Best of luck,
Amy K

Venison chops are really good if you brown it slightly on both sides, seaon a little then add to a roaster with mushroom gravy and peeled and sliced potatoes.
Its also great in chili and spahetti sauce.