The #1 Source For the Best Venison Recipes On The Internet.
There is nothing better than enjoying the bounty of the harvest. This is the finest collection of the best venison recipes available today. Some of these are old family recipes and others have been submitted by our readers.
When the many hunters in the US were asked why they hunted, one of the most popular resonses was for food.
With the recipes below, we can see why that is.
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Try one of the recipes below…You will be glad you did!
Our Best Venison Recipes
Venison Stuffed Peppers
1 lb ground venison
1 cup of brown rice, cooked
2 cups tomato sauce
1 cup onion, chopped
1 egg, beaten
½ teaspoon garlic powder
1 teaspoon Worcestershire sauce
6 bell peppers
Preheat oven to 350 degrees. Cut tops off of peppers and remove seeds and membranes. Mix all ingredients except peppers and stuff mixture into the bell peppers. Bake for 1 hour and let rest for 10 minutes before serving. These are delicious and only around 200 calories each! Double recipe for 6 servings.
This our favorite of the best venison recipes and a great way to use your ground venison. The whole family loves these!
There is something special about using a quality meat grinder to grind your own venison and use it in these recipes.
Seared Venison Tenderloin with Sautéed Mushrooms and Onion
1 venison tenderloin
1 cup sliced mushrooms
1 cup onion, chopped
1 cup red wine
Preheat oven to 350. In a heavy pan melt 2 tablespoons of butter over medium heat. Add onion and mushrooms and cook until onions are translucent and mushrooms give off their liquid.
Meanwhile, in a heavy cast iron skillet melt 1 tablespoon butter over medium high heat. Season tenderloin with salt and pepper and sear on all sides. Transfer to oven in the cast iron skillet for approximately 10 minutes. Use a meat thermometer and remove at 130 degrees for medium rare. Remove the tenderloin from the skillet and cover with foil to keep warm.
Put skillet back on burner over medium high heat and pour wine into skillet. Used a wooden spoon to scrape all of the tasty bits, known as frond, off of the bottom of the pan. Add the mushrooms and onions and continue to cook until the liquid is almost gone. Remove from heat. Slice tenderloin into 1/2 to 1 inch thick slices and top with mushroom and onions. Yum!
This is our traditional meal on the night that we harvest a deer. It is unbelievably good with a fresh tenderloin and my personal favorite of the best venison recipes!
Slow Cooker Venison Sausage and Tortellini Soup
1 lb hot or mild venison sausage, casings removed
1 lg onion, chopped
2 carrots, peeled and chopped
4 cups beef or chicken broth
½ teasp. dried Italian herb seasoning
½ teasp. salt
¼ teasp. pepper
1 8 oz can tomato sauce
1 15 oz can chopped tomatoes, reserve juice
1 cups sliced mushrooms
1 pkg (10 oz) fresh or frozen cheese tortellini
1 zucchini, quartered lengthwise and sliced
¼ cup chopped fresh parsley
2 Tbl. grated parmesan cheese
1 Tbl. minced garlic
hot pepper flakes (to taste)
In a large non-stick skillet, over medium-high heat, cook sausage 8-10 minutes, till cooked through, stirring often to break up meat. With a slotted spoon, transfer sausage to slow cooker. Add onions, carrots, broth, Italian seasoning, salt, pepper, tomato sauce, chopped tomatoes, mushrooms, garlic and hot pepper flakes to slow cooker. Cover and cook on low 6-8 hours, or on high 3-4 hours, until vegetables are tender. Cook tortellini according to package directions, drain and add to slow cooker, along with zucchini and parsley. Cover and cook an additional 15-20 minutes, until zucchini is tender. Spoon into individual bowls and top with parmesan.
This is our favorite of the best venison recipes for the slow cooker. We love to start this one before we go to work. When we get home, we simply cook the tortellini and add the zucchini and parsley and we are done. The smell in the house is to die for!
Venison Steaks with Gravy
4 (4 ounce) venison steaks
1 cup all-purpose flour
2 tablespoons ground bay leaves
1 pinch salt and pepper
4 tablespoons olive oil, divided
1/2 onion, chopped
6 fresh mushrooms, sliced
1 tablespoon minced garlic
1 (10.5 ounce) can beef gravy
1/4 cup milk
Cut all fat and gristle off the meat, and pound each steak out with a meat tenderizer until they are thin but not tearing. In a shallow bowl, combine flour, bay leaf, salt and pepper. Dredge steaks in the flour mixture until evenly coated.
Heat 1 tablespoon olive oil in a large heavy skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms and garlic, and cook until tender. Remove from skillet and set aside. Heat remaining oil, and fry each steak for 2 minutes on each side, or until golden brown. Return onion mixture to skillet. Stir in gravy and milk. Reduce heat, cover, and simmer for 30 to 40 minutes. Stir occasionally to prevent sticking.
One of the best venison recipes and very easy to prepare!
Slow Cooker Venison Stroganoff
3 tablespoons olive oil
1 pound venison stew meat
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon all-purpose flour
1 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1 (16 ounce) package uncooked egg noodles
Heat the olive oil in a large skillet over medium-high heat. Toss the cubed venison with salt, pepper, garlic powder, and onion powder. Cook the venison in the hot oil until browned on all sides, about 8 minutes. Once browned, remove from the skillet and place into a slow cooker, leaving the remaining oil in the skillet.
Reduce the heat to medium-low, and stir the flour into the remaining olive oil. Cook and stir until the flour has turned golden brown, about 5 minutes. Stir in the water and bring to a simmer, then pour into the slow cooker along with the cream of mushroom soup. Cover, and cook on Low for 4 hours, or until the venison is tender.
Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, 8 to 10 minutes; drain. Spoon the Stroganoff over the egg noodles to serve.
Another one of the best venison recipes for the slow cooker!
2 lbs. ground venison
1/4 c chili powder
3 tbs. ground cumin
1/2 tbsp. cayenne pepper
2 lg. red onion chopped
1 bell pepper red or green
2 16 oz. can diced tomato
2 8 oz can tomato sauce
1 tsp. salt
2 cans kidney beans
2 tbsp. olive oil
Brown meat in large skillet in oil. Add onion and bell pepper and cook until onions are clear. In large pot add tomatoes, tomato sauce, chili powder, cumin, salt and cilantro.. Bring to a simmer. Add meat and onions and simmer for 20-30 minutes. Serve with warm tortilla chips or corn bread!
Very simple and satisfying Chile recipe! Definitely one of the best venison recipes in our house!
If you grind your own venison, be sure to mix in 15-20% fat in the form of beef tallow or pork fat when grinding.
Roast Venison Loin w Fried and Mashed Sweet Potatoes
2 lb Venison loin
4 Figs; diced
1 c Port wine
2 c Veal demi glace
Few drops of lemon juice
3 Sweet potatoes; medium size
1/2 c To 3/4 cup milk; hot
5 T Butter
Salt/pepper to taste
Fried Sweet Potatoes:
1 Sweet potato
To make venison: Pre-heat oven to 400-degrees. Place a heavy skillet on high heat and add just enough salad oil to coat the bottom of the pan. While the pan is heating, season the venison loin with salt and pepper. When the pan is hot, sear off the venison on all sides. Transfer to the oven and roast for approximately 10 minutes (medium rare) or until desired doneness. Remove venison from the oven and allow to sit for five minutes before slicing.
To prepare fig and port wine sauce: Add diced figs to the pan and cook over low heat until soft; add port wine and reduce in volume by 3/4. Add veal demi glace and simmer until it has reduced by half. Season to taste with salt and pepper and a few drops of lemon juice. Keep the sauce hot.
To prepare mashed sweet potatoes: Peel the potatoes and cut three of them into quarters. (Reserve the fourth potato for frying.) Transfer them to a pot and cover with cold water. Bring to a boil and simmer gently for 20-30 minutes. Drain into a colander and return the warm potatoes back to the pot. Keeping on very low heat; slowly add the hot milk while mashing the potatoes with a fork or a potato masher. Transfer to a warm bowl and whisk in butter until light and fluffy. Season to taste with salt and pepper.
To prepare fried sweet potatoes: Heat the vegetable oil in a pot very slowly to 375 degrees. Slice the remaining potato as thinly as possible. Soak slices in cold water for 15 minutes, changing the water twice. Drain the water and dry the potato slices well. When the oil is ready, add the potato slices one by one, turning frequently. Cook until golden and turn out onto paper towels. Season with salt.
This is one of the more difficult of the best venison recipes to prepare, but if you are feeling adventurous, the rewards are mouth watering!
Bacon Wrapped Grilled Venison Backstrap
2 pounds venison backstrap (tenderloin), cut into 2 inch medallions
1 quart apple cider
1 1/2 pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice
Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
Preheat an outdoor grill for high heat. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each medallion in a slice of bacon, and secure with toothpicks.
Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!
This is my family’s first choice for the best venison recipes for backstraps. They will literally fight over who gets the last piece!
Venison Pot Roast
2-4 lb venison roast (or Roll it if it’s in steak Form)
2 cups Onion Cut into 2″ pieces
2 cups Potato Cut into 2″ pieces
1 cup Carrots Cut into 2″ pieces
1 cup Fresh mushrooms – sliced
3 tbs (or more) Worcestershire Sauce
3 tbs (or more) Soy Sauce
1/2 cup Beef broth
Put a large oven cooking bag in a baking pan. To the bag, add the venison. Add all liquids, then veggies around the meat. Put the mushrooms 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.
Classic pot roast! Always one of the best venison recipes!
1 lb hot or sweet venison sausage
2 ts Onion salt
2 ts Garlic salt
1 cn 16 oz. whole tomatoes
1 cn 15 oz. tomato sauce
3 tb Dried parsley flakes
1 ts Sugar
1 ts Basil leaves
2 ts Salt
1 cn 8 oz. mushroom pieces
1 lb Uncooked lasagna noodles
1 pk 16 oz. pkg ricotta cheese
1/2 c Parmesan cheese
1 1/2 ts Oregano leaves
2 c Shredded mozzarella cheese
Brown sausage with onion and garlic. Drain. Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms. Heat to boil, stirring occasionally. Reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour. Cook noodles as directed on package. Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons salt and oregano. Layer noodles, then sauce, then ricotta cheese mixture, and mozzarella cheese in ungreased pan. Repeat above process until you have used all the noodles. Spoon some sauce on top, top with mozzarella and sprinkle with Parmesan. Cook uncovered at 350 F for 45 minutes. Let stand 15 minutes.
One of the best venison recipes for your venison sausage!
1/2 lb Bacon or salt pork
2 lb Venison steak
4 tb Flour
6 c Water or beef stock
1 lg Tomato, chopped
2 md Carrots, sliced
2 md Stalks celery, sliced
2 md Potatoes, in 1″ cubes
1 Dozen small white onions
1 tb Chopped parsley
1 c Fresh green peas
Salt and pepper to taste
Cut bacon into 1″ cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2″ pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Add peas, simmer 5 minutes more and serve. Great accompanied by buttered corn muffins and a salad.
What would the best venison recipes be, without a really good venison stew!
Grilled Venison Chops
20 Venison chops
6 oz Beer
1 lg Onion, chopped
4 Pats of butter
2 oz Garlic salt
Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices. Place chops on foil. Add beer, chopped onion and butter. Sprinkle garlic salt on chops each time you turn them. When chops are done, remove foil from grill. Place chops back on grill and sprinkle with garlic salt each time you turn them until charbroiled.
If you prefer, you can make these boneless by simply removing the rib bone from the backstrap with a boning knife.
One of the best venison recipes for the grill!
Slow Cooker Venison BBQ
3 lb Venison stew meat
1 c Onion, diced
4 Garlic cloves, chopped
1 c Red wine vinegar
1/2 c Worcestershire sauce
2 ts Lawrey’s Natural Choice
Seasoning for meat
2 ts Seasoned salt
1 lb Seasoned bacon
2 c Catsup
1/2 c Molasses
1/2 c Brown sugar
Place venison, onion, garlic, vinegar, Worcestershire sauce and seasoning in crock pot. Cook on high for 1 to 2 hours until meat is cooked. Cook bacon and crumble or chop. Add bacon, catsup, molasses and brown sugar. Turn crockpot on low and heat for the 4-6 hours. Serve over rice, potatoes or toast.
Roast Rack of Venison w/Creole Mustard
3 1/2 lb Venison rack; or 2 sm Racks; french, trim
4 oz Creole mustard
4 oz Fig preserves
1 lb Fresh bread crumbs
3 Cl garlic; crush
3 oz Olive oil
3 oz Parsley; chop
1 oz Olive oil
Cracked pepper and salt
Season rack with salt and pepper. Place in roasting pan and sear. Remove, cool and set pan aside. Mix mustard and preserves. Rub meat down with mixture. Take crumbs, season with salt and pepper, garlic, parsley, olive oil and mix. Taste for proper seasoning and pack this on the fig and mustard loin. Roast at 350~ until medium rare (125~ internal temp) for 30 minutes. IMPORTANT-Do not overcook. This must be served medium rare or rare. Let rest.
Best Venison Recipes Submitted by Our Readers
Fried Backstrap Recipe
Submitted by Billy.
Take back strap and slice into medallion about 1/8 inch thick.
3 beaten eggs in a bowl
1 cup of all purpose flour
1 cup Japanese bread crumbs
salt, black pepper, garlic powder
Dip the medallion in flower, then egg, then dip in bread crumbs. Salt, black pepper and garlic to taste. Then deep fry till golden brown.