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Venison & Wild Game Recipes

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Recipes from the Old Deer Hunters and from around the net. Thanks to the great cooks who shared their favorite Venison dishes!!

Half Time Dutch Oven Venison

  • 2-3 pounds venison, steaks or chunks
  • 4 slices bacon
  • 6 large sliced mushrooms
  • 1 large onion, sliced
  • 1 can cream of mushroom soup, undiluted
  • 1/2 cup burgundy wine (optional)
  • salt & ground pepper to taste

A casserole may be used, but best results will be achieved using a heavy cast iron Dutch oven. In a frying pan, cook bacon and set aside. Brown venison in bacon drippings with salt & pepper. Layer meat, mushrooms and onions in a lightly greased Dutch oven. Crumble bacon and spread undiluted mushroom soup on top. Add wine (or water) to frying pan and simmer a few minutes, scraping the pan with a fork. Pour over all, cover, and place in a 350 ° oven just before opening kick off. Remove cover at the end of first quarter. Meal will be ready for halftime. Serve with noodles and pepper or mint jelly.


Venison Kabobs

    2 pounds boneless venison sirloin, cut into 1 1/2 inch cubes

Place meat in a shallow glass container and set aside. Combine the following:

    3 cups vegetable oil
    1/4 cup dry burgundy wine
    2 tablespoons cider vinegar
    1 1/2 tablespoons Liquid Smoke
    2 teaspoons salt
    1 teaspoon white pepper
    1 teaspoon garlic powder
    1 teaspoon onion juice

Mix well and pour over meat, cover and refrigerate for 48 hours. Stirring occasionally. Remove meat from marinade (please save marinade). Alternate meat and vegetables, cherry tomatoes, mushrooms, onions and green peppers, cut into one inch pieces, on skewers. Brush with marinade. Grill over medium hot coals for 15 minutes. Turning and basting frequently with marinade. Serve with wild rice. Yields about 8 servings.


Venison Steaks

  • 1 pound venison, cut into 1/4 inch steaks, fat removed, silver skin removed
  • 8 ounces chicken broth
  • 1 cup white wine and juice of 1 lemon
  • 6 fresh scallions, chopped
  • 1 cup fresh chopped parsley
  • 2 cloves of garlic, minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup red wine vinegar
  • salt & pepper to taste
  • 1 tablespoon capers (optional)

Marinate venison by covering with water and one cup of red wine vinegar for two to three hours. Sauté the following in butter and olive oil until tender: fresh scallions, yellow onion, fresh parsley, garlic cloves. Drain venison, wash very well, towel dry, flatten venison well with heavy object, cut into medallions and flour lightly on both sides. Sauté venison on high heat in a pan for 2 to 3 minutes on each side with 2 tablespoons butter. Remove venison from pan and add chicken broth, wine, lemon juice. Bring to a boil, then add onion mixture and venison and cook three to five minutes or until sauce thickens. Salt and pepper to taste, add capers if desired. Serve over white rice. Makes an excellent dish.


Venison Chili

  • 1-1 1/2 pounds venison burger, browned and drained
  • 1/2 pound fresh mushrooms, coarsely chopped, sautéed
  • 1 bell pepper, coarsely chopped, sautéed
  • 1 (14 1/2 ounce) can sliced stewed tomatoes, undrained
  • 1 (6 ounce) can tomato paste
  • 1 (14 1/2 ounce) cans dark red kidney beans, undrained
  • 2 tablespoons chili powder
  • 1 teaspoon cumin pepper
  • 1 teaspoon Tabasco sauce
  • 1/2 teaspoon cayenne pepper
  • 3-4 dashes crushed red pepper
  • 1-2 dashes celery salt
  • dash of black pepper
  • 2 packs McCormic Chile Seasoning

Combine all above ingredients in a four quart slow cooker (crock pot) and preferably refrigerate overnight. Cook on low heat setting for two hours. Top each serving with freshly chopped onion and shredded cheddar cheese. Serve with soft fresh bread.

Note: This is a very good, mildly hot chili that is complimented by a freshly baked loaf of bread. Yields six servings.


Chicken Fried Steak

  • 1 1/2-2 pounds steaks
  • Lawry's seasoning salt
  • Worcestershire sauce
  • Crisco cooking oil
  • 2 eggs
  • milk
  • 1 cup all purpose flour

Soak steak in salt water for 6 to 8 hours. Trim all fat and membrane away and rinse. Chop steaks with a serrated knife blade until it is about one half inch thick. Season with seasoning salt and three drops of Worcestershire sauce and pound in with knife. Let steak stand for 15 to 20 minutes. Make a batter using eggs and a dash of milk and one half teaspoon seasoning salt. Dip steaks in batter and then cover both sides with flour. Cover the bottom of fry pan with Crisco and heat to 375-400 degrees. Brown on one side and then turn and reduce heat to simmer. Cover and cook 10 to 15 minutes, depending on steak thickness. Remove cover for last five minutes cooking time.


Venison Lasagna

  • 2 pounds ground venison
  • 1 medium onion
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 1 (4 ounce) can sliced mushrooms, undrained
  • 2 (8 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 can tomato soup
  • 2 teaspoons salt
  • 1 egg
  • 1 (8 ounce) package wide lasagna noodles
  • 1 package frozen spinach, thawed and drained
  • 1 cup ricotta cheese
  • 1 (8 ounce) package grated mozzarella cheese
  • 1 teaspoon oregano
  • 1/2 teaspoon basil

Finely chop onion and garlic, then lightly brown both in one tablespoon olive oil. Add venison and cook until brown. Stir in mushrooms, tomato sauce, tomato soup, tomato paste, oregano, basil, and one teaspoon salt. Let simmer gently for two hours. During the last hour, cook lasagna noodles until tender and then drain. Beat egg slight and add to thawed spinach: add one tablespoon olive oil, ricotta, parmesan cheese, and one teaspoon salt and mix together well. Ladle half the meat sauce into a three quart oblong baking dish. Layer half the noodles over meat sauce; spread spinach/ ricotta mixture evenly over noodles. Place remainder of noodles on top of spinach mixture; top with remaining meat sauce, cover with foil and bake at 350° for 45 minutes. Remove foil and sprinkle grated mozzarella cheese on top and bake another 5 minutes until cheese is lightly browned. Serve with tossed salad and garlic bread.


Venison Stir-Fry

1 to 2 tablespoons peanut oil, 2garlic cloves, 2 sliced teaspoon grated ginger, 2 pounds venison steak, trimmed and thinly sliced, 1/2 green pepper and 1/2 red bell pepper, cut into thin strips 4 green onions, sliced long way, cup mushrooms, sliced 2 cups cauliflower florets or broccoli tops, cup red wine or beef broth

Heat oil and stir-fry garlic and ginger for two minutes. Add venison slices and stir-fry them until the meat is no longer pink. Add vegetables and mix well. Stir-fry them for five minutes. Lower heat and stir in liquid. Cover and simmer for about 10 minutes. The vegetables should still be slightly crunchy.


Venison, Wild Rice Stew

3 pounds venison, cut into 2-inch , 2 quarts water, 2 onions, peeled and quartered, 2 teaspoons salt, Pepper, 1 1/2 cups wild rice, washed in cold water

Place venison, water and onions in large, heavy kettle and simmer, uncovered, for about three hours or until venison is tender. Mix in salt, pepper and wild rice, cover and simmer for 20 minutes.

Stir mixture and then simmer, uncovered, for about 20 minutes more, or until rice is tender and most of liquid is absorbed.

Hunting Net Cook Book


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