Here we have listed some of our favorite recipes for venison. We also have some for other game animals as well. ( example pheasants, rattle snakes, feral hogs etc) but we have listed mainly venison recipes here. If your interested in other recipes shoot us an e-mail and we will be more than happy to send you what you wanted. We may not have alot but what we do have are very good. If you have a favorite recipe send it to us and we will be more than happy to post it.
Country Style Venison

1 1/2 lb. venison - 3/4 inch thick
1 c. all-purpose flour
salt and pepper
1/4 tsp. seasoned salt
4 tbs. bacon drippings
2 cloves garlic - minced
1 qt. water
1/3 c. all-purpose flour
1 1/2 tsp. Kitchen Bouquet
1 medium onion - thinly sliced
1 bell pepper - thinly sliced
1/2 lb. fresh mushrooms - sliced
hot cooked rice

Trim all fat and connective tissues from venison. Cut meat into serving size pieces and pound each piece to 1/4 to 1/2 inch thickness. Combine 1 cup flour, seasoned salt, 1/4 teaspoon salt and 1/8 teaspoon pepper. Dredge venison in flour mixture. Heat 1 tablespoon bacon fat in large, heavy skillet.

Add garlic. Saute until golden. Remove garlic and set aside. Add remaining fat to skillet and cook venison until lightly browned on both sides. Remove from skillet and set aside. Mix 1/2 cup batter and 1/3 cup flour until smooth. Add remaining water and stir flour mixture into skillet with fat. Cook over medium heat, stirring constantly until thickened. Stir in Kitchen bouquet, 1/2 teaspoon salt and 1/8 teaspoon pepper.

Return venison and garlic to skillet and cover. Reduce heat and simmer for 30 minutes. Add onion and bell pepper and cover and simmer for 15 minutes. Add mushrooms and cover and simmer for 15 minutes. Serve over rice.


Onion Buttered Deer Steak

1/2 c Butter
1/4 c Minced onion
2 ts Worcestershire or soy sauce
1/2 ts Dry mustard
1/2 ts Freshly ground pepper

In small saucepan, combine ingredients. Heat together until butter melts. Broil 3 to 4 inches from heat for 10 to 12 minutes each side for rare, 14 to 16 minutes for medium, brushing with butter mixture.


Venison Roast

3 pounds venison
1 cup chopped onion
4 slices bacon
1 red pepper
3 TBS flour
3 TBS red wine
salt and pepper

Cook venison until tender in water. Add salt and water. Cool Cut into small pieces and put in pan and cover with the stock it was cooked in. Put onion, flour, wine and bacon strips on top. Cook for 2 hours in low oven.

VENISON SAUSAGE
12 lbs. meat, 1/2 venison, 1/2 pork
1 tbsp. saltpeter (sodium nitrate)
1 1/2 tsp. garlic powder
1/4 cup salt
1 1/2 tbsp. black pepper
1/4 tsp. allspice
1 tbsp. crushed chili pepper (optional)
Cut venison and pork into small chunks for the grinder. Add all seasonings; mix thoroughly; put through grinder using medium blade. Pack meat in sausage bags or casings and hang it for long smoking at a low temperature. If you wish, the meat may be stored in a freezer and used as you would good pork sausage. Smoking certainly adds much to the flavor and is well worth the effort.

More Game Recipes

Zezty Venison Stew
1 to 2 lbs of vensison (can be substituded out with your favorite game meat)
1 medium onion, chopped
2 tablespoons vegetable oil
2 tablespoons catsup
2 tablespoons currant jelly
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 cup all purpose flour
1 1 cups of venison stock or beef broth
1 cup red wine
2 medium potatoes
1 cup sliced carrots
2 cups fresh cauliflowerets

Remove all fat and silverskin from meat. Cut into 1- inch pieces. Set aside. In Dutch oven cook and stir in onion in oil over medium heatuntil tender. Add catsup, jelly, Worcestershire, and salt. Stir to melt the jelly. Blend in flour. Add meat, stock, and wine stirring well. Cover and simmer until meat is almost tender, 1-1 1 hours. Peel potatoes and cut into 1 inch chunks. Add potatoes and carrots into stew. Cook 20 minutes longer. Add cauliflowerets, cook until vegetables are tender, about another 20 minutes longer.