Are you ready to spice up dinner time?! We’re not talking about just adding some different spices here and there – try something completely new! An awesome way to change up your meals is to use some seriously underrated but delicious meat: venison! Don’t worry if you’re new to it, we’ve created an easy guide to help you.
A great way to start cooking venison is to grill it. The high heat and fast cook time works well for filets and ground venison. Keep in mind that if you are preparing filets of venison on the grill that the meat has little fat in it. This means that you must be careful not to overcook it. To avoid overcooking it, don’t cook beyond medium rare and stay by the grill the entire time. Or, if you’re looking to make a homemade snack instead of a meal, try making venison jerky! You can purchase a 700 Watt Dehydrator 5 Tray from Big R that generates maximum speed and quality for dehydrating meats like venison. It helps you dry food in a few short hours, not days like many ordinary food dehydrators! If you’re looking to cook up some delicious game, here are our 10 favorite deer meat recipes:
1. Venison Chili
A great way to serve venison is in chili! Hearty and delicious, this is a great recipe for game meats!
You’ll need: 4 tablespoons of unsalted butter, one chopped red onion, 4 minced cloves of garlic, 4 tablespoons of brown sugar, 3 cups of red wine, 4 tablespoons of red wine vinegar, 4 tablespoons of tomato paste, 4 cups of low-sodium chicken broth, 1 teaspoon of ground cumin, ½ teaspoon of cayenne pepper, ½ teaspoon chili powder, 2 tablespoons of chopped fresh cilantro, 4 tablespoons of canola oil, 10 slices of cooked bacon (diced), 2 pounds of venison stew meat (trimmed and finely diced), 2 cups of cooked and drained black beans, and salt to taste.
Melt the butter in a large pot on medium heat. Stir in the onion and garlic and sauté them for 3-4 minutes. After that, stir in the brown sugar and sauté for 2-3 minutes. Stir in the red wine, vinegar, tomato paste, chicken broth, cumin, cayenne, chili powder, cilantro and salt. Simmer the ingredients for 30 to 35 minutes. While it’s simmering, heat the oil in a large skillet over medium to high heat. Drop in the bacon and cook for 3 to 4 minutes. Move the bacon to one side of the skillet and add the venison to the open side. Season the venison; add salt and sauté for about 15 minutes. Stir in the beans and mix well, then transfer the meat to the pot. Mix everything together and let it simmer for 20 more minutes. Yum! You can find this delicious recipe here:
2. Venison Fajitas
Spice up your fajita night by using venison instead of your regular meat! All you need is 2 teaspoons of seasoned salt, ¼ teaspoon of garlic salt, ½ teaspoon of black pepper, ½ teaspoon of cayenne pepper, 1 teaspoon of dried oregano, 1 ½ pounds of venison cut into 2 inch strips, 4 tablespoons of vegetable oil, 1 medium red bell pepper cut into 2 inch strips, 1 medium yellow bell pepper cut into 2 inch strips, 1 medium onion cut into ½ inch wedges, and 12 warmed flour tortillas.
Mix together the seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano for the fajita seasoning. Sprinkle about two teaspoons of the seasoning over the sliced venison and mix well. Cover and refrigerate the mix for about 30 minutes. Heat 2 tablespoon of oil in a heavy frying pan. Cook the bell peppers and onion until they start to soften, and then remove them from the pan. Pour in the remaining oil and cook the venison until browned. Return the pepper mix to the pan and season with the remaining fajita seasoning and reheat. Serve with the warmed tortillas and you’re all set to enjoy!
3. Easy Venison Stew
A simple yet tasty way to cook venison! All you need for this is 2 tablespoons of olive oil, 1 chopped onion, 2 cloves of minced garlic, 1 pound of venison cut into strips, one 28 ounce can of diced tomatoes, one 8 ounce can of drained and sliced mushrooms, ½ teaspoon of dried thyme, ½ teaspoon of dried sage, ¼ teaspoon of dried tarragon, and ¼ teaspoon of salt.
All you need to do is heat the olive oil in a large skillet over medium heat and cook the onion and garlic until the onion is translucent, which should take about 5 minutes. Add the venison to the skillet and cook/stir until its browned. Stir in the tomatoes, mushrooms, thyme, sage, tarragon and salt. Cover the skillet and simmer the mixture until the venison is tender, which should take about 30 to 40 minutes!
4. Venison Gyros
Add a cool twist to traditional Greek gyros by using venison instead! You’ll need 2 tablespoons of olive oil, 1 ½ tablespoons of ground cumin, 1 tablespoon of minced garlic, 2 teaspoons of dried marjoram, 2 teaspoons of ground dried rosemary, 1 tablespoon of dried oregano, 1 tablespoon of red wine vinegar, 3 pounds of venison cut into ¼ thick strips, one 12 ounce package of warmed pita breads, and salt and pepper to taste.
Whisk together olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt and pepper in a large bowl. Add the venison strips and evenly coat by pouring the sauce over it. Cover the bowl with plastic wrap and marinate in the fridge for at least 2 hours. Once the meat is marinated, heat a large skillet over medium to high heat. Cook the venison strips a half pound at a time until they look browned and there’s no more pink on the inside (about 8 minutes). You can add onions, romaine lettuce, and cherry tomatoes to give these venison gyros a truly Greek feel!
5. Venison Casserole
A delicious meal for ground venison! You’ll need 2 cups of buttery mashed potatoes, 1 pound of lean ground venison, 1 tablespoon of canola oil, 1 chopped red onion, 2 cloves of minced garlic, 2 diced stalks of celery, ½ cup of diced red bell pepper, 1 tablespoon of Worcestershire sauce, ½ teaspoon of salt, ¼ teaspoon of pepper, 2 beaten eggs, 1 cup of cottage cheese, 2 sliced tomatoes, and 1 cup of shredded Colby Jack or Cheddar cheese. Preheat your oven to 350 degrees F. Spread the mashed potatoes in a 2-quart casserole dish and set aside. Brown the venison in a large skillet over medium to high heat until it’s no longer pink and set that aside. Heat the canola oil in the skillet, then stir in red onion, garlic, celery, and red bell pepper. Cook the onion until it’s softened for about 3 minutes. Drop in the cooked venison and season with the Worcestershire, salt, and pepper. Spoon the mixture onto the potatoes in the casserole dish. Stir together the eggs and cottage cheese in a small bowl and spread evenly over the meat mixture. Top it with the tomato slices and sprinkle with cheese. Bake it uncovered for about 20 minutes and voila!
6. Easy Venison Meatloaf
A great twist on a classic dinner! All you need is 2 pounds of ground venison, one 6 ounce package of dry stuffing mix, 1 cup of water (if you want to enhance the flavor, use chicken broth in place of water), 1 finely chopped onion, two ¼ cups of barbeque sauce, 2 lightly beaten large eggs, and salt and ground pepper to taste.
Preheat your oven to 375 degrees F. Mix the venison, stuffing mix, water (or broth), onion, ¼ of barbeque sauce, eggs, salt and pepper in a large bowl until mixed well. Shape the venison mixture into a loaf and place into a 9×13-inch baking dish. Spread the other ¼ cup of barbeque sauce over the top of the loaf. Place into the oven and bake until it’s no longer pink in the center (about 1 hour). Place in an instant-read thermometer into the loaf and it should read 160 degrees F!
7. Teriyaki Venison
Add the delicious flavor of teriyaki to compliment your venison! For this you’ll need 1 pound of cubed venison steaks, 1/3 cup of teriyaki sauce, 1 tablespoon of minced garlic, 1 cup of all-purpose flour, 2 tablespoons of creole seasoning, and ½ cup of vegetable oil.
Place the venison cubes into a large bowl and cover with teriyaki sauce. Sprinkle with the garlic and marinate it in the fridge for at least 4 hours. Sift together the flour and Creole seasoning then cover the venison in the flour mixture. Heat the oil in a skillet over medium heat and cook the venison for about 15 minutes or until browned!
8. Sloppy Does
Fun name just as fun to eat! All you need for this is 1 teaspoon of olive oil, 1 pound of ground venison, 1 seeded and diced jalapeno pepper, ½ cup of ketchup, 1 diced clove of garlic, 2 teaspoons of molasses, and 1 teaspoon of yellow mustard.
Heat the olive oil in a skillet over medium heat. Brown the ground venison and jalapeno pepper in the skillet until it’s no longer pink, or for about 10 minutes. Stir in the ketchup, garlic, molasses, and mustard into the mixture. Bring it to a boil, and then reduce the heat to low. Simmer for at least 10 minutes and serve on sesame seed buns!
9. Grilled Venison Scape Sandwich
Quick, easy, nutritious and delicious! You’ll need 1 ½ pounds of venison (slightly frozen and sliced into 1/16-inch slices), 8 minced garlic pieces, 1/3 cup of canola oil, ¼ cup of soy sauce, 4 split hamburger buns, and 4 slices of sharp Cheddar cheese.
Place the venison strips in a bowl and sprinkle with garlic. Pour in the canola oil and soy sauce and mix well. Cover the bowl and let the venison marinate for at least one hour. Preheat a grill fitted with a fine grate grill topper to medium heat. Evenly spread the venison on the grill topper and stir occasionally until it’s no longer pink, or for about 10 to 15 minutes. Warm the hamburger buns on the top rack of the grill. Divide the venison among the buns and top with cheese!
10. Venison Stroganoff
This recipe offers a great way to make stroganoff with game meat! You’ll need 1 pound of cubed venison, 1 chopped onion, two 10.75 ounce cans of condensed cream of mushroom soup, one 16 ounce package of uncooked egg noodles, one 8 ounce container of sour cream, and salt, pepper, and garlic powder to taste.
Season the venison with salt, pepper and garlic powder. Sauté the onion in a large skillet and add the venison when soft. Drain it when the venison is no longer pink and add the soup. Reduce the heat to low and simmer. Bring a large pot of lightly salted water to a boil and add the noodles, cook for about 8 to 10 minutes then drain. When the noodles are almost done cooking, stir the sour cream into the meat mixture. Pour the meat mixture over the hot cooked noodles and serve!