Category: Recipes

Ingredients:

½ pound carrots, diced
6 potatoes, diced
1 pound venison, cut into small cubes
2 tablespoons flour
Drizzle of canola oil, for browning/sautéing
½ onion, chopped
4 cloves minced garlic
2 tablespoons beef base (such as Better than Bouillon)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
Pepper, to taste

Directions:

Place diced carrots and potatoes into slow cooker.
Dust cubed venison with flour.
In a skillet, brown venison in canola oil; add venison to slow cooker.
Sauté onions and garlic in skillet; add onions and garlic to slow cooker.
Add beef base, Worcestershire, thyme, bay leaves and pepper to slow cooker.
Add water to slow cooker until it just barely covers the other ingredients.
Cook on low for eight to ten hours.
Taste before serving, add salt and pepper if desired.

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Ingredients:

Venison roast
Salt
Pepper
3 cups beef broth
1 cup dry red wine

Directions:

Sprinkle venison roast with salt and pepper.
Place venison into greased slow cooker.
Pour beef broth and red wine over venison (the roast needs to be completely covered with liquid, add more broth or water if necessary).
Cook on low for 6 to 8 hours.

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Ingredients:

2 venison steaks
½ tsp. meat tenderizer
Pepper, to taste
1 bottle of beer
½ onion, sliced
3 teaspoons lemon juice
½ cup Worcestershire sauce
Drizzle of olive oil, for sautéing
8 eggs
2 tablespoons milk
Salt and pepper, to taste
Shredded cheddar cheese
One package refrigerated diced potatoes
No-salt seasoning (like Mrs. Dash)

Directions:

Venison
Mix together beer, sliced onion, lemon juice, and Worcestershire sauce.
Sprinkle tenderizer and pepper on venison.
Marinate venison for 5 – 9 hours in refrigerator.
Heat olive oil in skillet.
Remove venison from marinade and drain (to allow for a good sear).
Sear venison over medium-high heat in skillet.
Place venison in 350 degree oven to finish cooking to desired doneness (mine took 20 minutes for medium to medium well).
Let venison rest for 10 minutes before slicing into 1” pieces against the grain.

Eggs
Whisk together the eggs, milk, salt and pepper in a large bowl until it looks slightly fluffy.
Heat a nonstick pan over low heat.
Add eggs to nonstick pan and continue stirring until they are cooked through.

Potatoes
Place potatoes in 13×9 inch greased pan.
Sprinkle potatoes with no-salt seasoning (like Mrs. Dash).
Cook in 350 degree oven for 45 minutes or until done.

Place potatoes on plate, sprinkle potatoes with shredded cheese and top with sliced venison.
Serve with scrambled eggs.

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Ingredients:

4 cups cubed venison loin
1 oz mild taco seasoning
Olive oil
16 oz. mango peach salsa

Directions:

1. Sprinkle taco seasoning evenly over cubed venison loin.
2. Cook cubed venison loin in skillet with olive oil until done.
3. Add mango peach salsa to skillet.
4. Simmer over low heat approximately 15 minutes to let flavors combine.

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Ingredients:

Venison loin (backstrap)
Olive oil
Black pepper
Garlic powder
Rosemary
Oregano
Thyme
Salt
Butter

Directions:

• Fill cooler with enough hot water to completely submerge the vacuum bag. (I was cooking for medium rare, so 128 – 130 F is where I kept my water.)
• Lightly oil the loin and season to taste with the pepper, garlic powder, rosemary, oregano and thyme. (You will add the salt before the sear as salt will draw moisture from the meat and we don’t want that.)
• Seal the loin in a vacuum bag (a zipper bag will work too, just try and get as much air out as possible).
• Place the loin in the cooler of hot water and close the lid.
• Let it soak at least 2 hrs, but there is no harm in letting it go longer, as the temperature of the water will not let it overcook. My loin cooked for 4 hours.
• Monitor the temperature using a remote thermometer placed in the water, adding heated water as necessary.
• Once done soaking in the water bath, remove the loin from the vacuum bag and season with salt. (I recommend Real Salt from Redmond Mineral.)
• Sear either over high direct heat on a grill or in a very hot, heavy skillet with some butter.
• After the meat is seared, remove from the heat and loosely cover with foil and let it rest for 10-15 minutes.
• Once the meat has rested, slice it and serve along with your favorite side dishes.

Note on cooking method: Sous vide is a French term meaning “under vacuum”. The meat is cooked in a vacuum sealed bag using a temperature controlled water bath, then seared either on the grill or in a skillet. The beauty of this method is the ability to control the final temperature of the meat and evenly cook the meat all the way through. Cooking sous vide is commonplace at high end restaurants with high dollar equipment. However, it can be done at home with a simple cooler, some hot water and a remote thermometer.

This recipe is compliments of Brandon Pittman, a GrowingDeer Pro Staffer.

Warning: This post contains information about sous vide cooking. The USDA recommends cooking raw meat to an internal temperature of at least 145 F as measured with a food thermometer before removing meat from the heat source AND allowing meat to rest for at least three minutes before consuming.

Ingredients:

1 ½ stalks celery
2 carrots
¼ onion, chopped
3 cloves garlic
Drizzle of canola oil, for sautéing
2 pounds ground venison
1 teaspoon salt
¼ teaspoon cloves
¼ teaspoon mace
1 teaspoon garlic and herb no-salt seasoning
¼ cup beef broth
1 ½ cups breadcrumbs
2 refrigerated pie crusts

Directions:

Coarsely chop the celery, carrots and onion; place in a food processor with garlic.
Cover and process until finely chopped (yields 1 cup of processed veggie mixture).
Sauté veggies in canola oil.
Add in venison and cook until meat is no longer pink.
Stir in salt, cloves, mace, no-salt seasoning and beef broth.
Cook over low heat 20 minutes.
Stir in breadcrumbs (this should absorb any excess moisture that has not evaporated; if there is excess moisture add more breadcrumbs as necessary).
Line a 9-inch pie plate with one pie crust for the bottom crust.
Fill pastry with meat filling.
Place second pie crust over filling for top crust, trim and seal around edges as necessary, cut slits in pastry.
Bake at 350° for 50-60 minutes or until pie crust is golden brown.

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This recipe was inspired by French Canadian Tourtieres, click here for that recipe.

Ingredients:

1 pound venison stew meat, cut into small cubes
½ teaspoon meat tenderizer
½ onion, chopped
Drizzle of canola oil, for sautéing
28 oz. can diced tomatoes, undrained
15 oz. can whole kernel corn, undrained
15 oz. can pinto beans, drained and rinsed
1 teaspoon cumin
½ teaspoon garlic powder
Pepper, to taste
Shredded cheese, optional
Salsa, optional

Directions:

Sprinkle venison stew meat with tenderizer; refrigerate 30 minutes.
In a skillet, brown onions in oil.
Combine tomatoes, corn, beans, cumin, garlic powder and pepper in slow cooker.
Stir in sautéed onions and venison combine thoroughly.
Cook on low for six hours or more.
Taste before serving, add salt only if necessary (meat tenderizer contains salt).
Serve in bowls with shredded cheese and salsa.

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Ingredients:

1 tablespoon oil (Crisco, vegetable oil, canola or olive oil)
2 lbs. ground venison
1 medium onion, finely chopped
1 8 oz. can tomato sauce
1 package taco seasoning or make your own
Juice of one lemon (approx. 3 – 4 tablespoons)
12 taco shells or corn tortillas

Toppings:

Shredded cheddar cheese
Shredded lettuce
1 – 2 tomatoes, chopped
Chopped onion
Chopped black olives
Salsa
Sour cream

Optional: Spice it up by adding 1 to 2 tablespoons chipotles in adobo OR (not both!) a jalapeño pepper (seeds and membrane removed then finely chopped) when the venison is browning.

Note: I often add up to ¼ cup of salsa to the venison while the meat is browning. This gives it a little extra texture and a little extra flavor.

Directions:

If using hard taco shells, heat oven to temperature as directed on package for taco shells.
In medium skillet, add oil and brown ground venison and onion over medium heat for 8 to 10 minutes or until venison is thoroughly cooked, stirring frequently.
Stir in tomato sauce, taco seasoning and lemon juice. Reduce heat to low; cover and simmer 10 minutes.
Prepare taco shells as instructed on package.
Assemble tacos by layering venison mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with onions, olives and sour cream.

Suggestions for side dishes: Salad, refried beans or Spanish Rice or Mexican rice

Taco meat can be used for traditional tacos, as a burrito filling, or a salad topper.

Ingredients:

2 pounds ground venison
½ onion, chopped
2 teaspoons Montréal steak seasoning
Drizzle of olive oil, for sautéing
1 cup marinara sauce
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
6 tortillas

Directions:

In a skillet, brown onions in olive oil.
Add venison and Montreal steak seasoning, cooking over medium heat until heated throughout.
Stir in marinara sauce, mozzarella cheese, Parmesan cheese and garlic powder.
Spoon 1/6 of filling onto each tortilla.
Fold sides and ends over filling and roll up.
Place in casserole dish that has been coated with cooking spray.
Bake at 375° for 18-20 minutes or until heated through.

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This recipe was inspired by Italian Burritos, click here for that recipe.

Ingredients:

Venison brats
1 tablespoon canola oil
1 onion, sliced
2 cups beef broth
Buns

Directions:

Sauté onions in some canola oil until browned, then remove from pan.
Brown the venison brats in the canola oil.
Add 2 cups beef broth to pan with venison brats and top with browned onions.
Simmer for approximately 15 minutes until thoroughly cooked.
Optional step: Using kitchen shears, remove the casings before serving.
Serve in buns with toppings as desired.

This post was originally shared on the GrowingDeer Facebook page.  Click this link to read the original post and comments.