Here is our list of venison recipes including, venison steak recipes, ground venison recipes, venison jerky recipes just to name a few. Each venison recipe has been carefully planed with flavor in mind.
Enjoy and share with your friends.
Allegro Venison Recipe
Ingredients:
• 5 lbs of Venison Back Strap or Tender Loin
• 1 Bottle of Allegro Marinade (Original or Hickory)
• 1 lb of Bacon sliced in 6 inch slices
• Toothpicks Directions:
• Slice venison 1/4 inch thick and 6 inches long
• Place the bacon on top of the venison and roll it and place a
toothpick through the end
• Marinate the meat in the Allegro either after it's rolled or the
venison alone before you roll it
• Marinate for 24 hours or vacuum to decrease the time
• Grill the meat until the bacon is done to your satisfaction,
Enjoy!
Venison Chili Recipe
Ingredients:
• Cooking venison with a fattier meat like Italian
sausage really brings out the venison flavor while
keeping it from getting too dry
• 1 lb ground venison (or cubed venison steak, or
lean ground beef, bear or other game)
• 1 lb bulk hot Italian sausage
• 2 Cups (1 pound) dry beans, soaked overnight
(I use equal parts small red beans, Great Northern
beans, black beans and pinto beans)
• 1 Cup Chopped Onions (about 1 medium)
• 2 Cloves Garlic, minced
• 10 Tbsp Chili Powder (yes 10)
• 1 tsp Brown Sugar
• 3 Tbsp Worcestershire Sauce
• 1/2 tsp Cayenne Pepper, or to taste
• Hot Green Peppers, chopped (optional)
• 2 Tbsp Cornmeal
• 1 Tbsp Cocoa or 1 oz Unsweetened Chocolate
• 1 Tbsp Butter
• 1 Cup Beef Broth
• 1 Small Bottle Heintz brand chili sauce (about
1 1/2 cups) Directions:
• Soak the beans overnight, then drain and cook in a big pot
with plenty of water until tender (2 hrs)
• Drain but reserve 2 cups of cooking water
• Brown meat all together with the onions and garlic
• Combine all ingredients with 2 cups bean liquor in stew pot
and simmer uncovered for 45 min to an 1 hour
• Serve topped with cheddar cheese, chopped onion or chives
as desired
• Great with corn chips and beer
• Makes 6-8 servings
Grilled Venison Recipe
Ingredients:
• 4 lbs. Venison Back Strap or Tenderloin
• 1.5 Cups of Virgin Olive Oil
• 4 Tbsp Soy Sauce
• 4 Tbsp Montreal Steak Seasoning Directions:
• Slice into 1/2 inch steaks soak in salt/vinegar water for 1 hour
• Pour water off, rinse and pat dry
• Place venison into marinade for 2-4 hours
• Grill 3-5 minutes (low heat) on each side or to your personal
satisfaction
Venison Pepper Steak Recipe
Ingredients:
• 2 Pounds Deer Sirloin, cut into 2 inch strips
• Garlic Powder to taste
• 3 tablespoons Vegetable Oil
• 1 Cube Beef Bouillon
• 1/4 Cup Hot Water
• 1 tablespoon Cornstarch
• 1/2 Cup Chopped Onion
• 2 Large Green Bell Peppers,
roughly chopped
• 1 (14.5 ounce) Can Stewed Tomatoes,
with Liquid
• 3 tablespoons Soy Sauce
• 1 teaspoon White Sugar
• 1 teaspoon Salt Directions:
• Sprinkle strips of venison with garlic powder and black
pepper to taste.
• Brown the seasoned venison strips in vegetable oil in a large
skillet over medium heat and stir in onion, green peppers, and
stewed tomatoes and cook for three to five minutes, transfer
to the slow cooker.
• Mix bouillon cube with hot water until dissolved, then mix in
soy sauce, cornstarch, sugar, and salt until dissolved. Pour
over the items in the slow cooker.
• Cover, and cook on High for 3 to 4 hours or on Low for
6 to 8 hours.
• Serve over a bed of rice.
Loin of Venison with Cranberry Chipotle Sauce Recipe
Yield: 10 Servings
3 tb Clarified butter or oil
5 lb Venison loin
Coarse salt
Freshly ground black pepper
2 tb Minced shallots
2 Minced garlic chives or
-chives
2 c Cranberries
3 tb Sugar
1 c Dry red wine
2 1/2 c Reduced Game Stock
2 ts Chipotle chile puree
1 tb Chopped fresh sage
3 tb Butter; room temperature
Heat clarified butter in large skillet over medium heat until
lightly smoking. Season venison loin with salt and pepper to taste
and sear on all sides in skillet, 30 to 45 seconds each side.
Remove from skillet and place on baking sheet. Roast loin at 350
degrees about 15 minutes for medium-rare venison (135 degrees
internal temperature) . Pour all but 1 tablespoon butter from
skillet. Add shallots and garlic chives and cook 20 seconds. Add
cranberries and sugar and cook 30 seconds longer. Deglaze with
wine by adding wine to pan over high heat and scraping up any
browned bits. Reduce wine by 3/4 over high heat (about 8 minutes).
Add Game Stock, chipotle chile puree and chopped sage. Reduce by
1/3, about 5 minutes, then strain through fine sieve. Press
cranberry mixture with back of spoon to force as much sauce
through sieve as possible. Return sauce to clean saucepan and heat
to boiling. Whisk in butter, remove from heat and season with more
salt and pepper if necessary.
VENISON:
1/2 c Gin
2 c Port
6 Sprigs fresh thyme
6 Juniper berries
4 Venison steaks, 6 oz each
S&P
3 tb Olive oil
Spicy Cranberry Mexican
CINNAMON SAUCE:
2 tb Unsalted butter
1 Onion, peeled and finely
Chopped
2 Stalks celery, finely
Chopped
2 Carrots, peeled and finely
Chopped
1/2 c Port wine
1/4 ts Mexican cinnamon
1/4 ts Allspice
1/2 c Cranberry juice
2 c Chicken stock
2 tb Cold unsalted butter
1/4 c Fresh or frozen cranberries,
Coarsely chopped
Salt and freshly ground
Pepper
WHIPPED SWEET POTATOES:
4 lg Sweet potatoes, peeled,
-cubed, cooked
1/4 c unsalted butter
1 ts Chipotle puree
2 tb Maple syrup
S&P
Pan Roasted Venison with Spicy Cranberry Mexican Cinnamon Sauce
with Whipped Sweet Potatoes
Combine gin, port, thyme and juniper berries in a medium shallow
baking dish. Add the venison and turn to coat. Cover and marinate
in refrigerator for 30 minutes. Heat oil in a large saute pan over
high heat until almost smoking. Remove the venison from the
marinade and shake off excess. Season with salt and pepper to
taste. Cook on one side until golden brown. Turn over, reduce heat
to medium and continue cooking until medium-rare, 3 to 4 minutes.
Spicy Cranberry Mexican Cinnamon Sauce: Heat butter in a medium
saucepan over medium-high heat. Add the onions, celery and carrots
and cook until soft. Raise the heat to high and add the port, cook
until dry. Add the spices, cranberry juice, and chicken stock.
Strain the sauce and discard solids. Return to pan to heat, whisk
in the cold butter, stir in cranberries, and heat through. Season
with salt and pepper to taste.
Whipped Sweet Potatoes: In a bowl mash potatoes with rest of
ingredients.
Recipe by: Bobby Flay.
From: Mignonne
Roast Venison with Fuji Apple Mashed Potatoes
Yield: 4 Servings
FUJI APPLE MASHED POTATOES:
2 tb Olive oil, divided use
2 Fuji apples, peeled, cored,
- diced
1 c Diced applewood-smoked
- bacon
3 c Mashed potatoes
1 Onion, chopped
VENISON:
Salt and ground white pepper
2 lb Boneless venison loin,
- trimmed, cut into
2 inch-thick medallions
1 tb Minced shallots
1/4 c Fresh cranberries
1 ts Minced garlic
1/4 c Red wine vinegar
2 c Veal stock
1 tb Honey
2 tb Butter
GARNISH:
Sprigs of Italian parsley
Joachim Splichal and Florent Marneau's Venison With Fuji Apple Mashed
Potatoes: Splichal and Florant Marneau (executive chef at Pinot
Provence) team venison with a scrumptious side dish of mashed
potatoes flavored with sauteed, applewood-smoked bacon and apples.
The tender, pan-fried venison medallions (2-inch-thick crosswise loin
slices) are topped with a sauce containing fresh cranberries, honey
and red wine vinegar. The sweet-sour sauce accents the flavor of
the venison, a flavor that is almost like beef, but with subtle
game-like overtones.
1. In a large saucepan or Dutch oven, heat 2 teaspoons olive oil
on medium-high heat. Add bacon, apple and onion. Reduce heat to
medium and cook, stirring occasionally, until onion is starting to
lightly brown and bacon is crisp. Add mashed potatoes and stir to
combine. Cook until heated; set aside and keep warm over simmering
water in a double boiler.
2. In a large ovenproof saute pan or large ovenproof skillet, heat
remaining olive oil on high heat. Season venison with salt and
pepper. Brown on both sides, about 3-4 minutes per side. Remove
from heat; cover with aluminum foil and allow to rest 15-20
minutes.
3. Remove venison from pan and keep warm (do not clean skillet).
To same skillet, add shallots, cranberries and garlic. Cook,
stirring occasionally, on medium-high heat 30 seconds. Add vinegar
and scrape up any brown bits on pan. Add veal stock and honey.
Boil on high heat until reduced in volume by two-thirds or until
slightly thickened. Remove from heat; stir in butter until melted.
If sauce is too thick, stir in a little dry red wine. Taste and
adjust seasoning, adding salt or pepper if necessary.
Presentation: Divide venison among 4 dinner plates (there should
be about 2 medallions per person). Place mashed potatoes next to
meat. Spoon sauce over meat. Serve immediately.
Source: Florant Marneau, executive chef at Pinot Provence
restaurant in Costa Mesa; and Joachim Splichal, executive chef of
Patina Group Restaurants, which include Patina Restaurant in Los
Angeles and Pinot Provence in Costa Mesa.
Roast Loin of Venison with Cranberries Yield: 8 Servings
2 Thick slices of lemon
2 Thick slices of orange
2 Slices fresh ginger, peeled
1 1/2 c Sugar
1 sm Bay leaf
2 c Fresh cranberries
4 lb Boneless loin of venison,
-at room temperature
2 tb Olive oil
1 ts Salt
1 1/4 ts Freshly ground pepper
3/4 ts Juniper berries, finely
-chopped
2 c Dry red wine
2 c Beef or venison stock
2 tb Cold butter, cut into pieces
Fresh thyme sprigs,
-for garnish
In a medium nonreactive saucepan, combine the lemon, orange, ginger,
sugar and bay leaf with 1 cup of cold water. Bring to a boil over
high heat, stirring to dissolve the sugar. Reduce the heat to
moderate and boil, uncovered, until syrupy, 10 to 15 minutes. Stir in
the cranberries, then remove from heat and cool. Transfer the
mixture to a glass container, cover and refrigerate for 1 to 2 days,
stirring once or twice during that time.
Preheat the oven to 400F. Rub the venison with the olive oil, 3/4
teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon of
the chopped juniper berries, pressing the seasonings into the
meat. Set the loin on a rack in a roasting pan and roast, basting
frequently with the pan juices, until medium-rare (about 135F on a
meat thermometer) , 25 to 30 minutes. Cover the venison loosely
with foil and set aside for 10 to 15 minutes before carving.
Meanwhile, remove and discard the bay leaf and the lemon, orange
and ginger slices from the cranberries. In a food processor or
blender, puree half the cranberries and half the liquid until
smooth. In a medium nonreactive saucepan, boil the wine over high
heat until reduced to 1/2 cup, about 5 minutes. Add the stock and
bring to a boil. Add the cranberry puree, reduce the heat to low
and simmer, uncovered, until slightly thickened, about 10 minutes.
Remove from heat. Strain the remaining whole cranberries and add
them to the sauce with the remaining 1/4 teaspoon each of salt,
pepper and chopped juniper berries. Swirl in the cold butter.
Slice the venison thinly (stir any juices into the sauce) and
serve with the sauce, reheated if necessary.
