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Venison Recipes


5# Venison sliced 1/8” thick
1-quart water
½ cup plain salt
2 cups brown sugar
1 handful ground black pepper
1 handful onion powder
1 handful garlic powder
1 Tbs. Tabasco sauce

Combine all the brine ingredients, stirring so that the ingredients all dissolve. Then add sliced venison and refrigerate overnight. The next day, rinse venison and place on paper towels. Then pat the meat dry. If you want your jerky hot, sprinkle meat with ground black pepper. If you like sweeter jerky, sprinkle meat with brown sugar, or both. Place meat on racks and put into smoker. Use 2 to 3 panfuls of chips during earl stages of drying. It takes about 6 to 8 hours to dry. I use a Big Chief Smoker and like to use cherry chips. Any kind of chips will work.


1 Deer Liver - skinned and sliced
1 Cup Flour
2 Large Onions
Salt & Pepper
Olive Oil
1 Cup Rose Wine
1 Cup Water

Roll Liver in flour. Heat oil in frying pan. When oil is hot, fry liver for about 2 minutes on each side. (Don’t over cook). Remove liver from frying pan and discard oil. Then put liver back in the pan and add wine, water and onions. Salt and pepper to taste. Cover and simmer on low heat until onions are clear, approximately ½ to ¾ hours.

Serves 4 to 6 people.


1 1/2 LBS. Venison Back strap cut into 1" cubes
12 Fresh Mushrooms
1/2 Medium Onion cut into 1" squares
1 Bell Pepper cut into 1" squares
1/4 cup Extra Virgin Olive Oil
2 Tbs. Sherry Vinegar
1 Tbs. Garlic chopped
1 Tbs. Fresh Thyme chopped
2 tsp. Mustard Seeds
1/2 tsp. Salt
1/4 tsp. Pepper

Mix all marinade ingredients together in a large bowl. Put venison, mushrooms, onion and peppers in a large resealable bag, pour in marinade and press out excess air. Put the bag into a large bowl and refrigerate 6 to 8 hours, turning occasionally. Remove venison and vegetables from the bag and put on skewers. Grill over direct heat until done, turning occasionally.

Serves 2.

Elk or Venison Stew


2# elk or venison, cut into 1" cubes

1/4 cup flour

2 tsp salt

1/4 tsp pepper

olive oil

2 cups wine

1 8 oz can tomato sauce

2 beef bouillon cubes

2 bay leaves

2 celery stalks, cut into 1" cubes

2 medium onions, quartered

2 cups baby carrots

5 potatoes, cut into cubes

1 cup green beans

1 cup sweet peas

2 Tbs flour

1/4 cup water


Coat the meat with flour, salt and pepper. Brown the meat in a dutch oven, when browned, add wine, tomato sauce, bouillon cubes, celery, onions, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer for about 1-1/2 hours, or until the meat is tender.


Remove the bay leaves and add the carrots, potatoes, green beans and sweet peas. Cook until vegetables are done.


Mix flour with water, then add to the stew and cook until stew thickens, stirring frequently.


Serves 4 - 6

Venison Steak

2# venison steaks

vegetable oil

salt and pepper to taste

2 cans cream of mushroom soup

1 cup white wine

1 medium onion, minced

2 cloves of garlic, minced

1 stalk of celery, minced

fresh mushrooms


Brown the venison steaks in vegetable oil, using the salt and pepper to taste. Then mix the soup, wine, onion, garlic and celery in a bowl.


Place the browned steaks in a casserole dish, pour the sauce over the meat, place the fresh mushrooms on the top, then cover and bake at 325° for 2-1/2 to 3 hours.


The sauce works well as a gravy for potatoes or rice.


This recipe works with all wild game.


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