Venison recipes?

looking for venison recipes to make in the crockpot...i have every part of the deer..so could be stew or a roast whatever..i can use onions only if they are in chunks...bf has a problem w/ the texture of onions but the flavoring no problems...and no mushrooms either...thanks in advance..Venison recipes?
you can use just any beef stew recipe and use the deer instead!!


If you have the sausage you can use it with velveeta and slow cook it and make cheese dip.





deer marinated overnight in teriaki sauce makes awesome kabobs on the grill.





But in all reality and thing that calls for beef or pork you can do the same with venison!!


Good LuckVenison recipes?
I have made venison chilli before and I think it was the most tasty chilli I have ever eaten. You could make jerky out of some of it and yes a stew would be great. how about an italian bolognaise meat sauce for pasta or make an malaysian dry curry out of it
I think I saw what you're looking for in this free recipe ebook.
3 lb Chunk of venison roast (or Roll it if its in steak Form)


2 c Onion - Cut up (2 in. Pieces)


2 c Potato - Cut up ';


1 c Carrots - cut up ';


1 c Fresh mushrooms - sliced


2 tb Liquid smoke


3 tb (or more) Worchestershire Sauce


3 tb (or more) Soy Sauce


1/2 c Beef broth


Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever you like) Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the 'shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!).


Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook).





Venison Sausage


5 Feet medium hog casings


5 lb Cubed prefrozen venison


3 lb Lean prefrozen pork, cubed


2 lb Pork fat, cubed


5 tb Salt


1 ts Thyme


2 ts Sugar


1 tb Fine grind black pepper


2 ts Finely minced garlic


1 tb Paprika


1 ts Cayenne


1 c Brandy


1/2 ts Ascorbic acid


1 ts Saltpeter





MARINADE 1/2 c Red wine vinegar 1/2 c Red wine 2 ts Salt 1 sm Onion, sliced 1/2 c Thinly sliced carrot 1 cl Garlic, finely minced 1 Bay leaf 1/4 c Chopped heart of celery 1 tb Whole black peppercorns


Thaw venison. Prepare marinade and pour over cubes of meat. Marinate in the refrigerator for 24 hours. Drain, discard marinade, and grind through the fine disk. Grind pork and fat separately and mix with venison. Add remaining ingredients and mix well. Place in the


refrigerator overnight. Prepare casings, stuff and tie off into 4-5'; links. Hang to dry for 48 hours. Cold smoke (70-90) for ten hours. Hang again for at least two weeks before sampling.
Oh my god, YUCK!! How could you eat, bambi? =(