Looking for some great venison recipes? Look no further. Here you can find all types of Big Game recipes for deer, elk, moose, bear etc.
Thank you for visiting. I am moving this site to http://www.jayswildgamerecipes.com/ This is where I will be updating all the new recipes and tips. Please check out my new site!
Easy Microwave Venison Jerky Recipe
Ingredients:
about 1/2 lb deer venison (can also use elk or any other Big Game) Trim off all fat
1/4 tsp sea salt
1/3 tsp garlic powder
1/4 tsp ground black pepper
1 and 1/4 tsp meat seasoning (like Lawry's or Accent, this is where you can get creative)
1/4 cup soy sauce
1/4 cup worcestershire sauce
1/4 cup water
6 drops liquid smoke
Make:
Cut meat into strips about 1/8 inch thick and an inch wide, which is easier if it is a little bit frozen.
Combine all of the ingredients and place with meat in a sealed container or freezer zip bag. Make sure meat is well mixed with the ingredients.
Refrigerator overnight (or at least several hours) to completely marinate the venison.
Take the meat out of marinade sauce and place the strips on a microwave roasting rack. They need to have airspace all around them. (Throw out the marinade sauce, do not keep)
Set the microwave on high for 5 minutes.
After 5 minutes check and add time in around 30 second increments.
The idea is to have a dried jerky, which means the meat has changed to a leathery texture - not brittle.
Store in an airtight container
Ingredients:
about 1/2 lb deer venison (can also use elk or any other Big Game) Trim off all fat
1/4 tsp sea salt
1/3 tsp garlic powder
1/4 tsp ground black pepper
1 and 1/4 tsp meat seasoning (like Lawry's or Accent, this is where you can get creative)
1/4 cup soy sauce
1/4 cup worcestershire sauce
1/4 cup water
6 drops liquid smoke
Make:
Cut meat into strips about 1/8 inch thick and an inch wide, which is easier if it is a little bit frozen.
Combine all of the ingredients and place with meat in a sealed container or freezer zip bag. Make sure meat is well mixed with the ingredients.
Refrigerator overnight (or at least several hours) to completely marinate the venison.
Take the meat out of marinade sauce and place the strips on a microwave roasting rack. They need to have airspace all around them. (Throw out the marinade sauce, do not keep)
Set the microwave on high for 5 minutes.
After 5 minutes check and add time in around 30 second increments.
The idea is to have a dried jerky, which means the meat has changed to a leathery texture - not brittle.
Store in an airtight container
deer jerky elk jerky venison jerky Big game jerky recipe
Venison Cooking/Handling Tip
Your first consideration is immediately after the kill. Make sure the game is completely dressed/cleaned. Heat and contamination are the primary culprits responsible for meat deterioration and the “gamey” flavor that many associate with venison ( Also attach your temporary tag using string, wire, or some other appropriate material that you provide. Until this is done, your deer is not properly tagged, and you are subject to a citation). It is important to get all blood and body fluids away from the meat. As soon as possible, if clean, cold water is available, rinse the body cavity well. This will remove any remaining blood as well as help reduce the deer’s body heat. Hang and cool the meat as soon as possible. Removing the hide and propping open the body cavity help dissipate the heat from inside. Use bags of ice in the body cavity to help cool your deer if you are not able to process it quickly. Try to get meat cooled below 50 degrees as soon as possible.
If you would like a video guide on how to field dress your deer check out LEM Products Deer Processing Guide This video teaches you: Field dressing, proper handling of your deer, how to cool your deer without a cooler, skinning, a boneless method of processing, how to make burger and sausage, and proper freezer wrapping. Everything on one tape! (sponsored Link)
Aging large game is critical before butchering, bare minimum of 72 hours (best up to 5 days) This can be done by simply hanging the game in a cool, dry place. This allows the animal to go through and come out of rigor mortis, which helps keep the meat from being so tough.
A lot of the gamey flavor in venison comes from the fat. Before storing or cooking venison, trim off all the fat, cartilage, and silver membrane, this is where a lot of the gamey taste comes from. Whole meat can be frozen for about a year while ground meat is best if used within six months.
When cooking venison you can add bacon, or pork fat and/or beef fat(also called suet) because venison is a lean meat(dry). Venison can be prepared basically the same as any similar cut of pork or beef. Remember that venison is a lean meat that can become dry and tough when using dry cooking methods, that is why it is best to use slow cook, moist methods for cooking. Serve grilled steaks and open-roasted steaks/roasts while the meat is still juicy and pink on the inside. Add a pinch of salt after cooking (salt before cooking causes toughness/dryness). Keep in mind any recipe you use ground beef for you can substitute ground venison.
Marinades:
The following ingredients work well as marinades for venison:
Italian, Russian or French salad dressings.
Tomato sauce(add a little water), V8 juice, tomato soup, and tomato juice.
Citric Juices like orange, lemon and grapefruit juice(they have citric acid which helps tenderize meat) Also Worcesterhire & soy sauce.
Venison cooking tips Venison handling tips
Peppered Venison Roast Recipe
This recipe uses the low-temperature roasting method. You can use a deer or small elk sirloin tip; deer, elk, or moose backstrap or rump roast; or antelope or deer bottom round.
2-4 servings per pound
Ingredients:
2 medium cloves
1 boneless antelope or deer top round roast
or other suitable roast 3-5 lbs.(Rolled if less than 2" thick)
Vegetable(or olive) oil
Cracked black pepper
8-10 slices of bacon
Directions:
Heat oven to 325 degree. Cut each garlic clove into 4 or 5 slivers. Make 8 or 10 shallow slits in roast. Insert a garlic sliver into each slit. Place roast on rack in roasting pan; brush with oil. Sprinkle pepper liberally over roast. Cover roast with bacon slices. Roast to desired doneness (25-30 min. per lb.). Remove and let roast rest for 10-15 min. before carving. Serve with pan juices.
Enjoy
LittleJay
Venison recipe Deer recipe Antelope recipe Elk recipe Moose recipe
2-4 servings per pound
Ingredients:
2 medium cloves
1 boneless antelope or deer top round roast
or other suitable roast 3-5 lbs.(Rolled if less than 2" thick)
Vegetable(or olive) oil
Cracked black pepper
8-10 slices of bacon
Directions:
Heat oven to 325 degree. Cut each garlic clove into 4 or 5 slivers. Make 8 or 10 shallow slits in roast. Insert a garlic sliver into each slit. Place roast on rack in roasting pan; brush with oil. Sprinkle pepper liberally over roast. Cover roast with bacon slices. Roast to desired doneness (25-30 min. per lb.). Remove and let roast rest for 10-15 min. before carving. Serve with pan juices.
Enjoy
LittleJay
Venison recipe Deer recipe Antelope recipe Elk recipe Moose recipe
Suggested Tools and techniques for Field Dressing and skinning your deer
• String for attaching temporary tag and tying intestines
• Rubber gloves or disposable gloves
• Plastic bag for heart and liver
• Sharp knife, either a pocket or sheath-knife will work fine
• Hoist system for raising deer off the ground
The first thing you want to do is make sure deer is dead! The deer may not be dead and may injure you by thrashing about or it may get up and run. Instead, cautiously approach a downed deer from the side away from its legs. Be ready to fire a finishing shot with your bow or firearm.
Unload your firearm, un-nock and put your arrow away, or take the cap off the nipple of your muzzleloader.
Attach your kill tag securely on the deer. Do not get too excited and forget to do this!
Locate the sternum (breastbone). Insert your knife at the bottom of the sternum.
Cut through the abdominal wall (not just the skin and hide). Keep the edge of the knife blade positioned upwards toward the hide (from the inside), not down toward the organs. Cut down the deer towards the groin. Cut around both sides of the penis and testicles or udder. Be careful not to cut the urinary bladder.
Cut deeply in a circular motion around the anus of a buck and the anus and vagina of a doe.
REMOVE THE URINARY BLADDER AND TRACT.
ROLL THE INTERNAL ORGANS OUT OF THE ABDOMINAL CAVITY OF THE DEER.
Reach into the chest with your hands. With your fingers forward, follow the esophagus as far as you can. Cut through the windpipe and esophagus as far up as you can reach. Pull the windpipe downward, while cutting any attachments to the back of the carcass. Roll the deer on its side to empty the heart and lungs from the chest cavity. Don’t forget the heart and liver. These are excellent cuts of meat that many hunters leave in the field. If you do not have a plastic bag to carry these organs, place them inside the chest cavity for transport while carcass is being removed from the field. Hang the deer in a shady area to drain the carcass and cool down the meat.
Here is a great guide to field dressing deer from the Michigan Department of Natural Resources.
If you would like a video guide on how to field dress your deer check out LEM Products Deer Processing Guide This video teaches you: Field dressing, proper handling of your deer, how to cool your deer without a cooler, skinning, a boneless method of processing, how to make burger and sausage, and proper freezer wrapping. Everything on one tape! (sponsored Link)
Watch this video of a butcher skinning a deer in just a few minutes - via wideopenspaces.com
Deer skinning technique
• String for attaching temporary tag and tying intestines
• Rubber gloves or disposable gloves
• Plastic bag for heart and liver
• Sharp knife, either a pocket or sheath-knife will work fine
• Hoist system for raising deer off the ground
The first thing you want to do is make sure deer is dead! The deer may not be dead and may injure you by thrashing about or it may get up and run. Instead, cautiously approach a downed deer from the side away from its legs. Be ready to fire a finishing shot with your bow or firearm.
Unload your firearm, un-nock and put your arrow away, or take the cap off the nipple of your muzzleloader.
Attach your kill tag securely on the deer. Do not get too excited and forget to do this!
Locate the sternum (breastbone). Insert your knife at the bottom of the sternum.
Cut through the abdominal wall (not just the skin and hide). Keep the edge of the knife blade positioned upwards toward the hide (from the inside), not down toward the organs. Cut down the deer towards the groin. Cut around both sides of the penis and testicles or udder. Be careful not to cut the urinary bladder.
Cut deeply in a circular motion around the anus of a buck and the anus and vagina of a doe.
REMOVE THE URINARY BLADDER AND TRACT.
ROLL THE INTERNAL ORGANS OUT OF THE ABDOMINAL CAVITY OF THE DEER.
Reach into the chest with your hands. With your fingers forward, follow the esophagus as far as you can. Cut through the windpipe and esophagus as far up as you can reach. Pull the windpipe downward, while cutting any attachments to the back of the carcass. Roll the deer on its side to empty the heart and lungs from the chest cavity. Don’t forget the heart and liver. These are excellent cuts of meat that many hunters leave in the field. If you do not have a plastic bag to carry these organs, place them inside the chest cavity for transport while carcass is being removed from the field. Hang the deer in a shady area to drain the carcass and cool down the meat.
Here is a great guide to field dressing deer from the Michigan Department of Natural Resources.
If you would like a video guide on how to field dress your deer check out LEM Products Deer Processing Guide This video teaches you: Field dressing, proper handling of your deer, how to cool your deer without a cooler, skinning, a boneless method of processing, how to make burger and sausage, and proper freezer wrapping. Everything on one tape! (sponsored Link)
If you would like a video guide on how to field dress your deer check out LEM Products Deer Processing Guide This video teaches you: Field dressing, proper handling of your deer, how to cool your deer without a cooler, skinning, a boneless method of processing, how to make burger and sausage, and proper freezer wrapping. Everything on one tape! (sponsored Link)
Watch this video of a butcher skinning a deer in just a few minutes - via wideopenspaces.com
Deer skinning technique
Deer skinning technique
Rolled Stuffed Roast of Venison
Use a top or bottom round roast for this method. The meat should be no more than 1 in. thick; if thicker than butterfly steak (see instructions below). If using Elk or Moose you may have to cut the roast in half, and freeze 1 half for another time.
Ingredients:
6 slices of bacon
1 medium onion diced
1/2 cup chopped celery
1/2 cup chopped carrot
1/3 cup stuffing seasoned bread crumbs
2 teaspoons dried parsley
1/4 teaspoon salt
1/8 teaspoon pepper
3 to 4 pounds boneless venison roast up to 1 inch thick
3 more slices of bacon cut in half
How to Butterfly meat:
Butterfly meat thicker than 1 inch by cutting roast/steak into 2 thinner pieces;
leave the meat connected at 1 edge.Open the butterflied meat up so it lies flat.
Directions:
Fry 6 slices of bacon until crisp.Reserve 3 tablespoons of bacon grease.Crumble bacon. Set aside. Preheat oven to 325 deg. Cook onion, celery, carrot, in reserved bacon fat until tender. Remove from heat. Mix in crumbled bacon, bread crumbs, parsley flakes, salt and pepper. Spread vegetable mixture evenly on roast. Press vegetable mixture firmly into place. Roll up jelly roll style, rolling with the grain of meat. Starting about an inch from end of roast, tie and wrap with kitchen string. Top roast with 3 halved slices of bacon. Roast to desired tenderness, about 24 - 30 minutes per pound.
Venison elk moose recipe stuffed venison roast recipe
Baked Mushroom soup Venison steak Recipe
Ingredients:2 venison steaks (around 1/2 inch thick)
1/2 large sliced onion
1 can condensed mushroom soup
salt and pepper
Worcestershire sauce
Make it:
Cut steaks into chunks and place Venison steaks in baking dish
salt and pepper to taste
place sliced onions on top
Mix Mushroom soup with 1 can of water
Add several drops of Worcestershire sauce and stir well
pour soup over steaks
cover dish
bake at 325 for about 50-60 minutes
Check meat to make sure it is cooked thru (cut it). If not bake another 10-15 min.
uncover and laddle soup onto steaks and cook uncovered about another 10 minutes.
You should not eat wild game rare. Make sure meat is cooked through. If you have a meat thermometer make sure internal steak temperature reaches 145 degrees.
Serve with cornbread (so you can sop up the soup gravy) and corn on the cob (or any other vegetable).
Venison recipes wild game recipes
Venison Chili Tip
A lot of people already have their favorite Venison chili recipe. Try this variation. After you brown your venison burger pour a can of Dr. Pepper(soda pop at room temp.) in skillet and simmer 15 - 20 minutes before adding to chili pot.Here's another tip from my friend Whitney G.
What I do instead of cutting up green peppers and onions, I buy a large jar of ole El Paso medium heat picante sauce and use that as my base along with diced tomatoes, spices and beans.
Thanks Whitney!
Enjoy
Venison chili recipe tips
Spicy Venison Tomato Soup
Ingredients:
1 onion, chopped
2 to 3 cloves of garlic, minced
Salt
Pepper
1 Horseradish
Venison
Oil
Red wine
2 to 3 stalks of celery, thinly sliced
2 carrots, sliced
1 to 2 potatoes, peeled and chopped
cooked Shrimp
Beef stock or bullion
1 can of diced tomatoes
1/2 cup Bloody Mary mix
prepare:
Saute onion for 2 to 3 minutes. Add garlic, salt, pepper and
horseradish, cook for 1 more minute. Add Bloody Mary mix, diced
tomatoes, beef stock, potatoes, celery and carrots. Bring to a boil,
reduce heat and simmer until vegetables are tender. While soup is
cooking, brown venison in oil and red wine, season with salt and
pepper. Once venison is cooked, add to soup along with shrimp. Simmer about
15 minutes and serve.
Venison recipe Venison soup recipe
Venison Bacon Burgers
A recipe for any venison and bacon lover, this will be sure to please your entire family. Not only is this type of burger nutritious, but it is quite tasty. To add more flavor, consider grinding some pork or using hamburger meat as additives. You can’t go wrong with this recipe!
Ingredients:
6 slices bacon, minced
2 tablespoons olive oil
1 teaspoon minced garlic
2 shallots, minced
2 pounds ground venison
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
salt and pepper to taste
1 egg, beaten to mix
6 hamburger buns
Directions
1. Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.
2. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.
3. Preheat an outdoor grill for medium-high heat.
4. Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.
This recipe contributed by www.venisonhq.com Thank you!
Venison recipe Venison burger recipe
Stir fry venison
Ingredients:
1 pound of venison
2 pounds of typical stir fry vegetables
2 tablespoons soy sauce
1 teaspoon brown sugar
1/2 teaspoon fresh ginger, minced (@1/4 tsp dried powdered ginger)
red pepper flakes
3 tablespoons cooking oil
variation:
1 packet of beef gravy mix
1 cup water
Make it:
Cut the venison into bite sized pieces(about 3/4 to 1 inch square). Should be only 1/4-1/3 inch thick. Combine the ginger, soy sauce and brown sugar. Mix the marinade into the venison. Let it set several minutes. Most of it will be absorbed. Pepper to taste(1/2 tsp usually good).
Heat the oil in a large skillet or Wok. Stir fry the venison until it just turns brown, and remove it from the pan. Add the vegetables (some people prefer broccoli only) to the pan and stir fry it until it is lightly cooked. It may need a bit more oil. Mix venison and vegetables.
Variation:
Add the venison back to the vegetables and cover (best to use large skillet for this), leaving over low heat.
Mix the packet of gravy mix with one cup of water, and add to the venison and vegetables. Raise the heat to medium high and stir the mixture until the gravy thickens.
Serve the stir fry venison and vegetables over a bed of white rice. Have a bottle of soy sauce handy for seasoning if desired.
Venison Recipe wild game recipe
Thank you for visiting and if you enjoy this site please bookmark (add to your favorites). Thanks again and enjoy!
Ingredients:
1 onion, chopped
2 to 3 cloves of garlic, minced
Salt
Pepper
1 Horseradish
Venison
Oil
Red wine
2 to 3 stalks of celery, thinly sliced
2 carrots, sliced
1 to 2 potatoes, peeled and chopped
cooked Shrimp
Beef stock or bullion
1 can of diced tomatoes
1/2 cup Bloody Mary mix
prepare:
Saute onion for 2 to 3 minutes. Add garlic, salt, pepper and
horseradish, cook for 1 more minute. Add Bloody Mary mix, diced
tomatoes, beef stock, potatoes, celery and carrots. Bring to a boil,
reduce heat and simmer until vegetables are tender. While soup is
cooking, brown venison in oil and red wine, season with salt and
pepper. Once venison is cooked, add to soup along with shrimp. Simmer about
15 minutes and serve.
Venison recipe Venison soup recipe
Venison Bacon Burgers
A recipe for any venison and bacon lover, this will be sure to please your entire family. Not only is this type of burger nutritious, but it is quite tasty. To add more flavor, consider grinding some pork or using hamburger meat as additives. You can’t go wrong with this recipe!
Ingredients:
6 slices bacon, minced
2 tablespoons olive oil
1 teaspoon minced garlic
2 shallots, minced
2 pounds ground venison
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
salt and pepper to taste
1 egg, beaten to mix
6 hamburger buns
Directions
1. Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.
2. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.
3. Preheat an outdoor grill for medium-high heat.
4. Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.
This recipe contributed by www.venisonhq.com Thank you!
Venison recipe Venison burger recipe
Stir fry venison
Ingredients:
1 pound of venison
2 pounds of typical stir fry vegetables
2 tablespoons soy sauce
1 teaspoon brown sugar
1/2 teaspoon fresh ginger, minced (@1/4 tsp dried powdered ginger)
red pepper flakes
3 tablespoons cooking oil
variation:
1 packet of beef gravy mix
1 cup water
Make it:
Cut the venison into bite sized pieces(about 3/4 to 1 inch square). Should be only 1/4-1/3 inch thick. Combine the ginger, soy sauce and brown sugar. Mix the marinade into the venison. Let it set several minutes. Most of it will be absorbed. Pepper to taste(1/2 tsp usually good).
Heat the oil in a large skillet or Wok. Stir fry the venison until it just turns brown, and remove it from the pan. Add the vegetables (some people prefer broccoli only) to the pan and stir fry it until it is lightly cooked. It may need a bit more oil. Mix venison and vegetables.
Variation:
Add the venison back to the vegetables and cover (best to use large skillet for this), leaving over low heat.
Mix the packet of gravy mix with one cup of water, and add to the venison and vegetables. Raise the heat to medium high and stir the mixture until the gravy thickens.
Serve the stir fry venison and vegetables over a bed of white rice. Have a bottle of soy sauce handy for seasoning if desired.
Venison Recipe wild game recipe
Thank you for visiting and if you enjoy this site please bookmark (add to your favorites). Thanks again and enjoy!
No comments:
Post a Comment