Anyone know a good venison recipe?

My husband and I have shot 2 deer already and have tags for 6 more. I am tired of just the plain old stuff with venison...any new ideas?Anyone know a good venison recipe?
Mmmmm...yummmm...Venison is my absolute FAVORITE meat.





My favorite way to do venison is a fast fry. Slice the meat into very thin steaks. Fry them up in a frying pan, with either cooking oil or butter...whichever you prefer. Add a bit of pepper and seasoning salt, and you're good to go!





I also really enjoy substituting ground venison in spaghetti sauce instead of ground beef. It is soooooooo stinking good!





A venison stir-fry is also so delicious!!!





Really, you can substitue vension in any beef (or even chicken) recipe there is!





Sorry my answer wasn't fancy with recipes like the rest...but I very rarely follow a recipe when it comes to cooking. I guess you could say I fly by the seat of my pants...LOL!





Happy cooking!Anyone know a good venison recipe?
A Sauce for venison sandwiches


1 cup Mayonnaise


3 tbs. Balsamic Vinegar


2 tbs. fresh lemon juice


1 tbs. Worcestershire


2 tbs. olive oil


1.5 tsp. garlic powder


1/4 tsp. pepper














Brown Sugar venison


thin strips of venison


oil


salt and pepper, to your taste.


brown sugar


butter





For a good tasting venison, slice of some thin strips of venison. Heat a little oil in a frying pan. Very little.put in strips of venison. Do not season yet.. Brown on one side. Turn over and add a little butter. Turn fire down..sprinkle with a little salt and pepper, to your taste. Now a little brown sugar. And let it melt on meat, turn and do the same on the other side with little brown sugar.. Do not let it cook to long, or the brown sugar will turn the meat like candy.








VENISON AND NOODLES:


1 pint venison strips


1 tbsp. chopped onion


1 tsp Worcestershire sauce (to taste)


Salt and pepper (to taste)


2 tbsp. flour mixed with 1/2 cup water


4 cups cooked noodles





Pour venison strips in sauce pan. Add seasonings and flour mixture; cook until thickened. Place noodles on platter and spoon on venison and sauce. Makes 4-6 servings.








Ground Venison Burgers


1/3 C mayo


1 ts lime juice


1 ts dijon mustard


1/2 ts grated lime peel


1/3 c chopped green onions


3 TB plain yogurt


2 TB finely chopped jalapeno pepper


1/2 ts salt


1/2 ts pepper


2 lbs ground venison


8 buns, split


8 slices pepperjack cheese





In small bowl, combine mayo, lime juice, mustart %26amp; lime peel; cover %26amp; fridge until serving.


In bowl, combine onions, yogurt, jalapeno, salt %26amp; pepper. Crumble meat over mixture %26amp; mix well. Shape into 8 patties. Pan fry, grill, or broil until meat is no longer pink. serve on buns, top with cheese %26amp; mayo mixture.





Venison Meat Balls


1 1/2 lb. ground venison


1 cup cooked quick oat meal


1/2 teaspoon Each salt and pepper


2/3 cup onion, finely chopped


1/2 teaspoon sage


Garlic powder (to taste)


1/4 cup butter


1 tablespoon flour


1 cup milk





Combine oatmeal, venison, salt, pepper, onion, sage and garlic powder; shape into balls about 1'; in diameter. Brown meatballs in butter, cover pan; cook over low heat 15 minutes. Remove meatballs from pan and add flour to drippings to make gravy. Add milk and simmer 3-4 minutes (without boiling). Serve gravy hot over the meat balls. Try adding allspice, ginger, nutmeg, cloves, brown sugar, oregano, and other spices for variety.





Venison Enchiladas


1 lb ground venison


1/2 medium onion


Olive oil or bacon fat


salt and pepper


1 teaspoon garlic powder


1 tablespoon sugar


2 cans enchilada sauce


1 dozen corn tortillas


1/2 lb sharp cheddar cheese, grated


4 green onions, chopped


6 black olives, chopped





Place venison and onion in skillet and saute in oil until meat is browned and onion cooked through. Stir in garlic, sugar, olives and salt and pepper to taste. Heat enchilada sauce in large round pan. Dip each tortilla in the hot sauce, remove almost at once and place on flat surface. Spoon 1 tablespoon of meat mixture on tortilla, roll up, and place in greased 9x13 baking dish. Repeat with all tortillas and make single layer in dish, top with cheese and green onions. Bake 15-20 minutes at 375 degrees F.








Venison Sloppy Joe Mix


4 lbs. venison, ground (no fat)


3 cups of chopped onion


2 cups bacon fat


2 cups tomato catsup


2 1/2 cups water


2 tablespoons Garlic powder


1 small can tomato paste


1 teaspoon Salt


1 1/2 cups chopped green pepper


1 tablespoon Sugar


3/4 teaspoon pepper





Cook venison and onions until brown. Pour off excess fat. Add all other ingredients; mix thoroughly; bring to a boil and simmer 5 minutes.


Serves 48





Now if you want to can this:


Pack into clean, boiled Mason pint jars, leaving 1'; head space. Adjust lids. Process at 15 lbs. pressure for 75 minutes, or 10 lbs. pressure for 110 minutes.


Makes 8 pints.





Serving Suggestions





1. Sloppy Joes on a Bun:


For 6 sandwiches, heat 1 pint Sloppy Joe Mix (above) to boiling and simmer 10 minutes. Spoon mixture onto hot hamburger buns and serve.





2. Chili-Con-Carne:


In a pan, mix 1 can or 2 cups cooked kidney beans, 1 pint Sloppy Joe Mix (above), and chili powder to taste. Heat to boiling and simmer 20 minutes. Serve with crackers or cornbread.


Makes 4-6 servings.





3. Venison Hamburger-Rice Casserole


Place equal amounts of cooked rice and Sloppy Joe Mix (above) in a greased baking dish in layers, starting and ending with rice. Top with sliced or grated cheese. Bake at 375 degrees for 30-40 minutes or until bubbly.





4. Venison Delight:


Cook 1 cup macaroni according to package directions. Drain and combine with 1 pint Sloppy Joe Mix (above), 1 cup canned whole kernel corn, 1/4 cup grated cheese. Pour into creased casserole. Bake at 350 degrees for 1 hour or until bubbly.





5. Ground Venison in Cabbage Leaves:


Place 8 large cabbage leaves in boiling water. Boil 2 minutes or until just limp.



BEEF AND VENISON BOURGUIGNON





MEAT MIXTURE:





1/2 to 1 lb. bacon, cut into strips 1/4 x 1 1/2 inch long


1 tbsp. olive oil


3-5 lbs. lean stewing beef or venison steak, cut in 2-inch cubes


2-3 sliced carrots


2 sm. onions, cut into ringlets


1 tsp. salt


1/4 tsp. pepper


2 tbsp. flour





Cook bacon until crispy, then add olive oil to saute bacon. Remove bacon. Saute beef or venison in ';hot, smoking'; oil. (Use dried beef and venison as it will brown nicer.) Remove meat. Saute carrot, onions in same fat. Add vegetables to beef mixture. Throw out remaining fat. Sprinkle meat mixture with flour and seasonings. Toss lightly in uncovered casserole dish in oven at 450 degrees for 4 minutes, mix. Return to oven for 4 minutes, mix again. Reduce temperature to 325 degrees.





WINE MIXTURE:





3 c. red wine (inexpensive)


2-3 c. beef stock or bouillon


1 tbsp. tomato paste


2 cloves garlic, mashed


1/2 tsp. thyme


Bay leaf, crumbled


1 lg. onion, chopped and sauteed


1 lb. mushrooms, quartered and sauteed





Prepare 1/2 cup wine with remaining ingredients, mix well. Pour over meat. Combine remaining wine with bouillon. Mix into meat mixture so that it is covered. Cook slowly at 325 degrees for 2 1/2 to 3 hours until meat is tender.





When ready to serve, saute mushrooms and onions. Distribute evenly over meat. Serve with mashed potatoes, noodles or rice. Decorate with parsley.


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EASY VENISON CHILI





1 c. minced green pepper


1 c. minced green onion


2 lbs. ground venison


1 (8 oz.) can tomato sauce


2 c. water


1 pkg. 2 Alarm chili mix





Saute green pepper and onion in a little oil. Add venison and sear until brown. Add tomato sauce, water, and all packets in chili mix. Cook about 1 hour over low heat. Serve on buns.


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EASY VENISON SOUP





1 lb. diced venison, cut into 1/2 inch cubes


Milk (for marinade)


1 (16 oz.) pkg. frozen mixed vegetables


6 green onions


1 (16 oz.) can tomatoes


1/2 tsp. salt


1/4 to 1/2 tsp. pepper


2 c. water or venison stock





Using a glass container, soak the venison in milk for 12 hours or overnight. When you are ready to cook, drain the meat and put it into a suitable pot with water or venison stock. (Venison stock is low in fat and cholesterol but chicken or beef stock can be used.) Chop the tomatoes and put them, along with the juice from the can, into the pot. Bring to a boil, cover, reduce heat and simmer for an hour and a half. (If your venison is very tender, you can cut back on cooking time.) Chop the onions, including about half of the green tops, and put them into the pot along with the frozen vegetables, salt and pepper. Some like more pepper. Good with hot French bread.


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EASY VENISON STEW





2 lbs. venison meat, cubed


Milk (for marinade)


1 tbsp. vegetable oil


1 (16 oz.) pkg. frozen stew vegetables


1 (16 oz.) can peeled tomatoes


1 med. onion, diced


1/2 tbsp. parsley


1 tsp. salt


1/2 tsp. pepper





Put the venison into a glass container and cover it with milk. Marinate it for 12 hours, or overnight. When you are ready to cook, heat 1 tablespoon of oil in a Dutch oven or soup pot. Brown the venison and the diced onion. Add enough water to almost cover the meat and bring to a boil. Then reduce the heat, cover tightly and simmer 2 hours or until meat is tender. Chop the canned tomatoes and add them to the pot, along with the juice from the can. Add the vegetable mix, parsley, salt and pepper. Bring to boil again, reduce heat, cover and simmer for 30 minutes or until the vegetables are tender.





NOTE: Leftover vegetables can be added but add them late so that they won't be too mushy.


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FRIED VENISON (BUCK) NUGGETS





2 lbs. venison steak


Salt and pepper to taste


1 c. flour


1 c. oil





Cut venison steak into 1/2 inch strips. Salt and pepper steak, place steak in a plastic bag with flour. Shake and then fry in hot oil. Serve with rice and gravy.


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FRIED VENISON CUTLETS





1 1/2 lbs. venison cutlets


1 c. sugar


1 tbsp. oregano


1 tbsp. garlic powder


1/2 tbsp. onion powder


1 tsp. black pepper


1 tsp. salt


1/2 tsp. sweet basil


3/4 c. vegetable oil





In a soup bowl combine sugar, oregano, basil, garlic, onion, pepper and salt; mix well. Pour oil in frying pan and heat well. Dip venison cutlets into spice mixture and then fry in oil. For best results only fry each side no more than a minute so that cutlets are medium-rare inside. Clean hardened spice mixture from frying pan after each frying. You can vary recipe by adding more or less of each spice according to your own personal taste.


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FRIED VENISON STEAK





2 lbs. venison steak


1/8 tsp. pepper


3 tsp. oil


1 pkg. onion soup mix


Flour


1/2 c. water





Trim venison of all fat. Dip in flour. Brown on both sides in hot oil. When brown, sprinkle onion soup mix and pepper over all and add water. Cover and cook 1/2 hour.


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GREEN PEPPERS
I take the venison steaks, pound them with a meat hammer, roll them flour and pan fry them olive or vegetable oil. After the steaks are cooked, I remove them from the pan, add 1 cup of corn starch and 1 cup of condensed milk to the drippings. Turn the burner on a low setting and whisk it until it has a semi thick consistancy. This is great gravy for mashed potatos or rice.


I do the same thing with elk, moose and cubed beef steaks.
http://www.venison.ca/recipes.html





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http://www.deerfarms.com/recipes/





http://allrecipes.com/Recipes/Meat-and-P鈥?/a>