Venison Recipes

Lowrent's Simple Backstraps:

1/2 pound backstraps per person (cut into bite sized chunks)
diced garlic
red cooking wine
garlic teriyaki sauce

Fry all ingredients, adding enough cooking wine and teriyaki sauce to prevent meat from sticking. Cook on medium heat, adding more cooking wine and teriyaki sauce as needed. When meat is cooked to desired doneness, serve with couscous and steamed vegetables. Drip leftover juices on meat and couscous.

Poor Man's Venison Stroganoff:

1 lb. ground venison
1/2 cup chopped onions
1 can cream of mushroom soup
1 tsp. salt
1/4 tsp. pepper
3 tbsp. sour cream
1 tbsp. oil or fat

Brown venison and onion in 1 tbsp. oil or fat. Add seasonings and mushroom soup. Fill soup can with water and add to mixture. Simmer for one hour in covered pan. Just before serving, add sour cream. Serve over boiled noodles or rice.

Venison Chili:

2 lbs. ground venison
2 C. chopped onion
1/2 C. chopped green pepper
2-16 oz. cans diced tomatoes
2-16 oz. cans dark red kidney beans, un drained
2-8 oz. cans tomato sauce
2 tbsp. salt
2 tsp. chili powder

Brown meat and onion. Add remaining ingredients, cover and simmer for 90 minutes.

Venison Pizza Burgers:

1/2 lb. ground venison
4 English muffins
1/2 tsp. oregano
1/2 tsp. salt
dash of pepper
1/2 package sloppy joe mix
1/4 C. parmesan cheese
1/3 package mozzarella cheese (chopped)
1/3 package mozzarella cheese (sliced)
1/2 can tomato paste (small can)

Brown ground venison. Add tomato paste, water, salt, pepper and oregano. Mix and simmer. Add sloppy joe mix, chopped mozzarella cheese and parmesan cheese, simmer. Use 1-2 tbsp. for one-half of an English muffin. Place slice of mozzarella cheese on top of mixture. Place under broiler until cheese melts.

Pesto Venison:

4 steaks or chops
4 slices provolone cheese
2 cloves garlic
1 bundle basil
1/4 C. parmesan cheese
1/2 C. olive oil
1/4 C. pine seeds

In food processor, make pesto sauce by combining garlic, basil, parmesan cheese and olive oil. Set aside. Fry meat until almost done. Coat well with pesto and top with provolone cheese slice. Broil 1-2 minutes. Serve over pasta.

The above recipes were taken from Deer Hunter's Almanac 2005.

If you have a venison recipe you would like to share, please submit them via email to Webmaster@hunttigerridge.com

For more great recipes visit one of the following sites:

HuntingPA.com
Whitetails.com
International Hunters