Five of the best Wild Game recipes for Venison

16 Dec 2016 Staff

This time of year in the south, there aren't many cooks that don't have access to venison(deer meat), either from the hunter in the family or friends.  However, cooking with venison can be challenging at first. Proper tenderizing and seasonings need to be added to enhance the flavor and cut down on the "gamey" taste that comes along with wild game. We first started cooking with venison as a way to cut costs at the grocery store meat department when prices started to skyrocket. I also found that I liked the fact that the meat was all natural, with no steroids or other additives. The following five recipes have become family favorites over the years.

Slow Cooker Venison Roast

  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/4 teaspoon ground black pepper
  • 2 tablespoon Worcestershire sauce
  • 1 large onion, sliced
  • 3 pounds boneless venison roast
  • 1 tablespoon soy sauce
  • 2 tablespoon garlic powder
  • 1 (1 ounce) package dry onion soup mix
  • ½ cup Red Wine

Directions

Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic powder, and pepper. In a small bowl combine the soup mix and the soup; mix and pour mixture over venison. Add red wine after cooking for two hours. Cook on Low setting for 6 hours. Instead of adding carrots and potatoes to the roast, coat them with olive oil, season to taste, and roast them on a cooking sheet in the oven.

CAJUN SAUCE PIQUANTE

  • Jalapeno pepper, chopped (to taste)
  • 1/2 c. white port wine
  • 3 or 4 onions, chopped
  • 1 green pepper, chopped
  • 1 pkg. fresh mushrooms, cleaned & sliced
  • 1 lg. can tomato sauce
  • 1/4 c. cooking oil
  • 2 lb. of venison strips
  • 1/3 c. flour
  • 1 can tomato paste
  • 4 ribs celery, chopped
  • 4 cloves garlic, chopped
  • Parsley, chopped
  • 6 pack of 7-UP soda
  • Salt & pepper

Directions:

Make roux with oil and flour, add chopped vegetables, and cook until tender. Add all other ingredients, using the 7-UP instead of water as the sauce is cooking. Cook 6 or 7 hours, in crock pot, adding meat after 3 hours, so that it will be tender but not overdone. Serve over noodles or rice.

 

BRUNSWICK STEW

  • Carrots
  • Salt to taste
  • Black pepper to taste
  • ¼ cup Tabasco sauce
  • 2 large cans of tomatoes or tomato juice
  • 2 cans of corn
  • 3 lb. deer meat chunks (best to chop a roast into cubes)
  • 1 cup chicken broth
  • ½ pound dry lima beans, cooked and mashed
  • 1 cup ketchup
  • 2 red peppers
  • 2 tbsp vinegar
  • 1 onion, chopped fine
  • Potatoes

Directions

Brown meat in skillet, don't overcook. Add chicken broth. Mix all other ingredients together in large pot. Cook 3-5 hours on stovetop, checking meat often to make sure you don't overcook it.

Venison Chili Mac

  • Pepper to taste
  • 2 packs chili seasoning
  • 1 can beer
  • 2 tsp. mustard
  • 1 can tomato puree
  • 2 fresh tomatoes, chopped
  • 3 lbs. ground deer meat
  • 2 med. onions, chopped
  • 2 16 oz. Cans tomato sauce
  • 1 tsp. honey
  • 1/2 c. ketchup
  • 2 cans red kidney beans, drained
  • 2 tsp. chili powder
  • Elbow macaroni

Directions

In large skillet, brown deer, 1 chopped onion, 1 pack of chili seasoning, and 1/2 can tomato sauce. Pepper to taste. Put in large pot or crock pot, and stir in chopped onion, chopped tomatoes, tomato sauce, tomato puree, honey, mustard, catsup, beer, beans, chili seasoning, chili powder, and pepper. Bring to a boil; reduce heat, simmer covered for around 1 hour or to desired consistency. If using the crock pot, set on low and cook for 6 hours. Stir occasionally. Add cooked macaroni just before serving. Great served with cornbread.

Deer Meat Stroganoff

  • 2 tbsp. dry white wine
  • 1 tsp. instant beef bouillon
  • 3 tbsp. flour
  • 1 clove garlic, minced
  • 1 1/2 c. sliced fresh mushrooms
  • 1 tsp. flour
  • 1 lb. deer steak
  • 2 tbsp. butter
  • 1/2 c. chopped onion
  • 2 tbsp. butter
  • 1 tbsp. tomato paste
  • 1 c. dairy sour cream
  • Hot cooked noodles

Directions

When meat is still partially frozen, thinly slice across the grain into bite-size strips. Combine 1 tablespoon flour and 1/2 teaspoon salt. Coat meat with flour mixture. Heat 2 tablespoons butter in skillet and brown meat quickly on both sides. Add mushrooms, onion and garlic, and sauté 3-4 minutes. Remove meat and mushroom mixture from pan. Add 2 tablespoons butter to pan drippings, stir in 2 tablespoons flour. Add tomato paste, bouillon, and 1/4 teaspoon salt. Stir in 1 1/4 cups water. Cook and stir until bubbly. Cook and stir 1 minute longer. Combine sour cream and remaining 1 tablespoon flour. Return meat and mushroom mixture to skillet. Stir in sour cream mixture and wine. Heat through, but do not boil. Serve over noodles. Serves 4.

These are just a few of my family's favorites. One of the best ways to find out which way you like your venison is by trial and error. However, there are a few tips that novice venison cooks need to know. Do not overcook venison. Venison is leaner than beef; therefore, it requires extra tenderizing prior to cooking. Spices are your friends. Without seasoning, venison meat will have an aftertaste and taste "gamey". Try some of your favorite beef or chicken recipes using venison. This way you know your family likes the beef version, by swapping out the beef for venison, see if your family still loves the dish. Using venison is a great way to save on the grocery bill. I know I have saved a lot of money and removed harmful food additives at the same time. So, do not be afraid to experiment and have fun cooking.

 

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