Recipezaar: Deer,United States recipes

Venison Marinade

Fri, 10 Oct 2003 20:00:24 -0400

3 hour marinade. -- posted by Iowahorse

Venison Bologna

Fri, 10 Oct 2003 20:00:25 -0400

GOOD! Times approx. -- posted by Iowahorse

Elmer's Mustard Fried Venison

Fri, 10 Oct 2003 20:00:30 -0400

A baked potato and a green dinner salad rounds out a delicious meal. -- posted by Iowahorse

Venison Soup Stock

Fri, 10 Oct 2003 20:00:31 -0400

-- posted by Iowahorse

Deer Camp Roast

Fri, 10 Oct 2003 20:00:31 -0400

-- posted by Iowahorse

Deer in Beer

Fri, 10 Oct 2003 20:00:32 -0400

Unique -- posted by Iowahorse

Iowa Fried Venison Heart

Fri, 10 Oct 2003 20:00:33 -0400

Very Good! -- posted by Iowahorse

Oven Barbecued Venison

Fri, 10 Oct 2003 20:00:33 -0400

Well worth it. Obtained it originally from a hunting publication. -- posted by Iowahorse

Venison Salami

Fri, 10 Oct 2003 20:00:35 -0400

Someone sent me this a while back,..it's very good! -- posted by Iowahorse

Venison Cheese Ball Soup

Fri, 10 Oct 2003 20:00:36 -0400

-- posted by Iowahorse

Venison Jerky

Tue, 14 Oct 2003 20:00:27 -0400

-- posted by Iowahorse

Venison Minestrone

Sun, 16 Nov 2003 20:00:39 -0500

I had a little vension left over from making stew and wanted to try something different. I used what I had on hand and thought it came out pretty good! -- posted by Kim127

Venison Stew

Tue, 18 Nov 2003 19:59:55 -0500

This is the man's favorite stew recipe. I use a 5-quart crockpot and this recipe just fits in it. He prefers a thinner broth, so this isn't a thick, gravy like stew, but its a very tasty one!! His grandfather gave me the hint of adding cabbage to the stew, it definately enhances the flavor! Beef stew meat can also be substituted. -- posted by Kim127

Venison Bites

Wed, 10 Dec 2003 20:00:57 -0500

Men really love this recipe, goes great with beer!! -- posted by Pantry Chef Starkey

Venison for Chuck

Tue, 03 Feb 2004 19:59:46 -0500

This is a thank you dinner for Chuck in Killbuck. I made this thinking of Chuck what a wonderful guy to take the time to help so many of us here at zaar to post pictures. This is a rich and hearty meal. -- posted by ~Rita~

Deer Loaf

Wed, 11 Feb 2004 20:00:05 -0500

This is just like Meat loaf without the fat and worry of that dumb "Mad Cow" thingy. I really don't worry about the "Mad Cow" scare but my southern family seems to Not want to eat beef lately. So, when the mighty hunter insists on eating the deer meat I gotta do what I can to make the family happy. -- posted by Redallnite

Crock Pot Shredded Venison Sandwiches

Tue, 24 Feb 2004 19:59:55 -0500

What to do with all that venison? Here's a great recipe! -- posted by Sharon123

Chili for a Big Bash

Thu, 01 Jul 2004 20:00:06 -0400

This is one of the dishes I made for a big crowd that will be partying with us on the Fourth of July. (You can cut the recipe in half or you can freeze for a latter day).I used venison but you can use lean beef. Venison is very lean. I use small cubed pieces of meat as well as ground. Gives it more texture. But its melt in your mouth cubes of meat. It really does melt in your mouth. All the different ingredients blend together to give you a nice spicy almost 5 alarm chili. I used Goya beans which are not to be rinsed. Check your cans most do need a rinse.The picture shown is one serving and topped with grated cheddard cheese, sour cream, and Salsa Verde recipe #84339. -- posted by ~Rita~

Venison Jerky (spicy)

Tue, 09 Nov 2004 20:00:33 -0500

I make the jerky a little on the hot side. You can adjust it as needed. -- posted by Geo315

Venison (Or Beef) Stew

Tue, 25 Jan 2005 20:02:59 -0500

This rich stew is infused with the flavors of white wine and dill. It's a hearty and comforting meal by itself, but is wonderful with salad and fresh rolls. I really like this made with venison-the meat is so lean. -- posted by Kaarin

Cheesy Hamburger & Potato Casserole

Tue, 08 Feb 2005 19:57:16 -0500

This has layers of sliced potatoes, cheddar cheese and hamburger. It's creamy and easy, with lots of cheese!! After reading the reviews, I think I didn't state clearly enough that the potatoes need to be very thinly sliced-almost shaved. I've made this tons of time and my potatoes are always done. So slice 'em thin! -- posted by Kaarin

Easy Pizza Pasta Casserole (OAMC)

Wed, 23 Feb 2005 20:00:09 -0500

This is a kid pleaser-very cheesy and topped with pepperoni. It makes 2 large (9x13) casseroles or 4 small ones; I often divide it in fourths and freeze 3. This originally came from TOH's Quick Cooking. -- posted by Kaarin

Smoked Deer Ham

Wed, 02 Mar 2005 20:00:26 -0500

This recipe comes from "Best of the Best From the Great Plains Cookbook". I'm publishing it in honor of one of Zaar's members who, sadly, has a disability making her incapable of appreciating venison. How this occurred is open to debate, as she was originally a Minnesota girl and should not be suffering so. The opinion among some is that it is a side effect of a unique, spiritual, liquid fast that she assiduously practices. It is my hope that this recipe will cure her affliction. (The long preparation and cooking times are for marinating and smoking the ham. Despite the joking description, this really is pretty good.) -- posted by Vina

Sweet and Sour Meatballs

Fri, 18 Mar 2005 16:16:44 -0500

This is a crockpot recipe. It has lots of sweet and sour sauce...Yum!!! It looks pretty with meatballs and pineapple chunks. I like to serve it with a crunchy vegetable saute. I almost always use venison in this recipe because the meat is so lean. This is one of dh's favorite foods! -- posted by Kaarin

Wild Game Gumbo

Tue, 29 Mar 2005 15:26:18 -0500

Wild game hunting is a tradition with the males in my family. During my childhood, wild game was the about only meat we had to eat so I have a great appreciation for it. This is one of my dad's favorite things to make. He takes two days to make it. Recipe adapted from Southern Living. -- posted by ratherbeswimmin'

Black River Pate

Thu, 05 May 2005 19:11:51 -0400

This is from my "America Cooks" cookbook. It calls for venison, but it should work well with beef, pork or chicken. The original recipe uses the measurements of 3 parts venison, 1 part butter with salt and pepper. I have used specific measurements for the sake of Zaar's recipe format. The pate will keep well in the refrigerator. This is a Charleston, SC recipe. I have not prepared this recipe, but if you try it, I hope you enjoy it! -- posted by Bobtail

Grilled Pizza Burgers

Mon, 23 May 2005 15:23:08 -0400

These are loaded with veggies fresh from the garden. This makes extra pizza sauce, which I like to keep in the frig for making homemade pizza. -- posted by Kaarin

Slow Cooked Swiss Steak

Mon, 23 May 2005 15:23:29 -0400

This is a fabulous recipe for venison in the crock pot. Also works great with beef. A good time saving meal. From Taste of Home Quick Cooking. -- posted by Kaarin

Sweet Steak Kabobs

Tue, 14 Jun 2005 13:52:06 -0400

We grill a lot-this is our best venison or beef marinade. Prep time includes 8 hours of marinating. -- posted by Kaarin

Venison Help Me

Wed, 10 Aug 2005 17:59:40 -0400

This is sort of like hamburger helper for ground venison. This recipe is NOT spicy, even though you have the cayenne and hot sauce but it does have a small kick to it. I don't recommend leaving it out; somehow the taste just isn't the same. This is great if you have leftover rice or pasta in the fridge and need a quick after work meal. I use rice and top with chopped garden-fresh tomatoes. -- posted by Spyder-man

Venison Liver Pate

Thu, 25 Aug 2005 15:12:42 -0400

Now who said it couldn't be sophisticated? The neighbor dragged out the poor target deer and is currenly shooting arrows into the poor thing. And before anyone has a hissy it isn't a real dear, it is plastic with inserts. Must be hunting season. From the NYT Heritage Cookbook in the 70s. New York. -- posted by DR. House

Sweet Bacon-Wrapped Venison Tenderloin

Fri, 30 Sep 2005 15:30:01 -0400

The #1 Rated Deer Recipe on RecipeZaar since 2005! It's Deer Season again, and you know what that means- A lot of 'Zaar Chefs trying out THE Venison recipe again or for the first time. Thanks for all the reviews. Hands-down BEST deer meat recipe in America. Even those who don't like wild game meat will fight for a piece of this. **I will warn you, that this creates almost a "Candy Tenderloin." You can see from the reviews how many people love it, but if you're looking for a gamey dish that brings out the purely meaty taste of your Venison, this is not for you. -- posted by TCSmoooth

Picante Chili

Tue, 04 Oct 2005 10:48:10 -0400

This is my husband's recipe, the only chili we eat. It's so good!! Easy enough for dh to make, and just spicy enough to warm us up! This freezes well. -- posted by Kaarin

Sinfully Satisfying Chili

Sat, 22 Oct 2005 06:56:55 -0400

This is not your everyday chili in a can. This is satisfying EASY! old fashioned comfort food that won't take the roof off of your mouth or singe your taste buds beyond repair. -- posted by R. Warren Meddoff

Deerhunter's Scrapple

Mon, 31 Oct 2005 13:59:21 -0500

When a buck is killed, the dish served that night should be scrapple -- posted by Back40BBQ

Venison Jerky

Tue, 20 Dec 2005 15:09:38 -0500

Our family has always used this recipe. It's a favorite of children and adults alike. -- posted by Mary Austin

Grilled Venison Bites (Deer Balls) (Cajun)

Wed, 04 Jan 2006 15:52:16 -0500

When you serve these up, the joke is; you have to kill a lot of deer to get this many ;o). Of course, they aren't really deer family jewels--they are actually bite size pieces of deer back strap or tenderloin. I got this recipe from a Cajun gentleman I hunt with in Haughton LA named Claude. I "guarunteeee", even people who say they don't like venison will eat a plate full of these. I prefer to use Tony Cachere's Cajun seasoning, thin cut bacon, zesty Italian dressing, and cook them over mesquite, but any wood or charcoal will do. Enjoy! -- posted by Pokey in San Antonio, TX

Spaghetti Della Carne Di Cervo(Aka Venison Spaghetti)

Wed, 04 Jan 2006 16:29:24 -0500

Had to use us some of that fresh deer meat in the freezer so I threw this together based on my wife's usual "ragu" sauce. -- posted by Spyder-man

Venison Roast

Tue, 25 Apr 2006 16:27:18 -0400

This recipe produces a tender roast with gravy that's full of flavor. Plan ahead as this has to refrigerate for 2 hours before cooking. -- posted by Dreamgoddess

Stuffed Venison Chops or Steaks

Mon, 08 May 2006 14:02:42 -0400

This is an updated version of my old recipe using ziplock bag and precooked bacon bits or pieces. The tenderness of the meat is because milk is used.This can be used with beef or buffalo also. -- posted by Montana Heart Song

Venison Chili

Mon, 08 May 2006 19:11:26 -0400

A Texas-style chili that'll knock your boots off. -- posted by lamarb

Spicy Omelette

Tue, 06 Jun 2006 12:10:55 -0400

This is my own concotion. It's kind of an elementary recipe, really kind of goofy actually but I absolutely love omelettes and I have been working on this one for a while, adding imgredients and taking them out. -- posted by NovemberSong

Venison and Wild Rice Casserole

Fri, 18 Aug 2006 15:50:07 -0400

For the hunters out there. -- posted by Charlotte J

Venison Chili

Sun, 08 Oct 2006 19:40:29 -0400

I got this recipe the last time I was on the Mississippi Gulf Coast, and tweaked it some to match our taste. The beans are optional, but if you leave them out you should add another pound of ground venison to the mix. -- posted by Felix4067

Venison or Beef Pie

Tue, 10 Oct 2006 12:04:03 -0400

Another recipe with it's origins in the middle ages. -- posted by Mysterygirl

Campside Venison Fillet Steaks

Sat, 14 Oct 2006 06:41:45 -0400

One cold November day, about 25 years ago, my hunting partners and I arrived home and began the monumental task of butchering up our deer. We had 4 or 5 to process so we decided to do it together, all at once. About an hour into the task, some of us got hungry and, as I'm the camp cook, they prevailed upon me to fix the problem. I had already built a big campfire and there were lots of hot coals so I set up a metal grill over part of the fire and rounded up a 12" skillet and set it on the rack to heat. I went to the meat table, retrieved the biggest tenderloin strip and cut a half-dozen steaks, 1 1/2" thick -- some were 2". Then I grabbed a handful of ground beef suet (which we threw in with the burger to make it less lean) and tossed the suet into the pan. Long story short, I seasoned the steaks and fried them over very high heat and served them up. I have never seen steak disappear so fast in my entire life. When I ate mine, I discovered why -- they were very tender, moist and, incredibly delicious. In the end, I had to cut up and fry up MORE of them. Folks, this is a VERY simple recipe but, since that day, I've never prepared my venison Fillet Mignon any other way! I recommend this recipe for campfire preparation only and a well-seasoned 10"-12" cast iron skillet is a must. I was both a state and federal game warden for several years and a park ranger for the remaining ones of my career and I have never had deer steak this good at anyone's campsite (and I've been at a LOT of campsites where we were invited to try the food!). So....... Enjoy! -- posted by Bone Man

Blazin' Venison Steaks

Sat, 02 Dec 2006 20:22:31 -0500

Good venison recipes are always welcomed by hunters and their spouses. Here's a dandy from Marlboro for something a little different. Cooking time includes marinating time. Also, this recipe works just fine in the deer-hunting camp, cooking the steaks/mushrooms over a campfire rack. Enjoy! -- posted by Bone Man

Dad's Venison Chili

Wed, 20 Dec 2006 20:51:48 -0500

This is my Dad's awesome chili recipe. He got a deer this year so I actually got to make it tonight with some ground venison he had given us. This one puts together quick, with just an onion and a pepper to dice, then waiting and enjoying that great smell. Deeeeee-licious! -- posted by MelMay

Jack Pine Savage Venison Roast

Wed, 03 Jan 2007 14:04:47 -0500

18TH CENTURY SOURCE BULL COOK AND AUTHENTIC HISTORICAL RECIPES Shadows Note: This takes a lot of work to prepare but it is some of the best venison you will ever eat. I have served this to people that say they don't like venison, they came back for seconds. Cooking time will vary with the size of the roast. -- posted by Chef Shadows

Coats Colony Spicy Chili

Tue, 16 Jan 2007 15:35:50 -0500

Rj's Spicy Chili. Won a couple contests at work. Good stuff. Only Chili I'll eat. -- posted by Arkansas BBQ King

Venison Meatloaf

Sun, 21 Jan 2007 13:33:43 -0500

Easy. Different use for ground deer meat. Family favorite -- posted by Chef #411945

Cherokee Pepper Pot

Mon, 22 Jan 2007 15:42:31 -0500

This is not extremely hot and spicy. Cherokee cooking is not. This is classed as a Southeast Native American Recipe. From Spirits of the Harvest, North American Indian Cooking. -- posted by DR. House

Healthy Meatloaf

Thu, 22 Feb 2007 17:15:33 -0500

This meatloaf has so many goodies in it I just call it health loaf! Everyone that has ever tried it loves it, and they are shocked when I tell them how many superfoods are hidden inside. I like to use venison, and I grind several pounds at once and divide it into loaves and freeze it. An alternative might be to use a food processor for the nuts and vegetables, then mix as you normally would. Then on meatloaf night, I thaw one out and throw it in the oven. These amounts are an estimate, I try to gauge how well the ground meat will stay together. Add an extra egg or a little extra oatmeal if you feel it's necessary. Other additions I'm considering: tofu, black beans. -- posted by LAnderson #2

Perfectly Seasoned Taco Meat

Tue, 20 Mar 2007 21:36:44 -0400

Never mind buying those little EXPENSIVE packets of taco seasonings ever again. You have all the herbs on your shelf (I hope!) to make PERFECTLY seasoned taco meat every time! -- posted by Debber

Best Midwest Chili You'll Ever Eat * No Noodles or Kidney Beans

Fri, 30 Mar 2007 23:45:53 -0400

Nothing like going out on a limb with that title, right? :-) Made in the slow-cooker or a bean pot in the oven or in a pot on the stove-top, any way you prepare it---it comes out D-E-L-I-C-I-O-U-S! (Not that I'm biased!) -- posted by Debber

Tried & True Lasagna

Wed, 25 Apr 2007 21:16:55 -0400

This is THE ONE every bride should have in her recipe box; it is the way to the groom's heart as well as the in-laws! Not soupy or pathetic, but hearty and "come hither!" Plan to bring an empty pan home if you take this to the church potluck! -- posted by Debber

Venison BBQ

Thu, 03 May 2007 20:30:50 -0400

This is a great EASY meal that your whole family will love! Just cook the venison and add your favorite BBQ sauce :-) -- posted by Chef #489914

Cornish Miners' Pasties

Fri, 25 May 2007 11:25:34 -0400

These are SO good, I really should make them more than once a year! Upper Michigan (USA) has several small towns that were originally populated by Cornish miners who worked the mines there. Walking down Main Street in these towns will usually take you past a mom-n-pop cafe' where you can buy a pasty similar to this recipe. This makes 6 LARGE or 8 MEDIUM pasties--adjust the water** & butter depending on the size you choose. Recipe Recipe #230316 will complete your trip down a Cornwall Main Street. -- posted by Debber

Grilled Venison Steak

Fri, 01 Jun 2007 14:52:05 -0400

For all the hunters. If the venison is very gamy, marinate up to two days in the refrigerator. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Total marinating time not included in preparation time. -- posted by Molly53

Roast Loin of Venison With Cranberries

Tue, 18 Sep 2007 15:07:27 -0400

Looking for different ways to use that deer meat? This is a great recipe I found recently that I wanted to share with you all! Do not forget to drink the wine that remains in the bottle! hehehe -- posted by mama's kitchen

Killer Crock Pot Pizza * Venison Optional

Mon, 22 Oct 2007 19:07:00 -0400

Don't expect ANY leftovers with this recipe! Add your own special pizza ingredients (black olives, anchovies, whatever trips your trigger) to really customize your "pizza." -- posted by Debber

Rod's Slow Cooker Chili Concoction

Wed, 24 Oct 2007 22:44:34 -0400

This is based on the chili I had as a kid, but changed a few of the ingredients. -- posted by BigRodKC

Ted Nugent's Stuffed Venison Log

Wed, 07 Nov 2007 01:44:35 -0500

Tweaked from "Kill It and Grill It." -- posted by SheCooksToConquer

Melt in Your Mouth Deer Roast Supreme (Crock Pot)

Tue, 27 Nov 2007 19:10:15 -0500

Melt in your mouth roast. Another one of my crock pot recipes. -- posted by barefootmommawv

Crock Pot Venison Stroganoff

Tue, 27 Nov 2007 19:24:47 -0500

This recipe was adapted from a crock pot beef stroganoff recipe here on 'zaar. We kind of added things as we went along, but it turned out really tasty! You can cook this in a crock pot or in a dutch oven on the stovetop. -- posted by FCR Gal

Venison With Baked Beans and Mushrooms

Fri, 30 Nov 2007 00:11:33 -0500

I am always looking for new ways to prepare venison and elk, as my husband loves to hunt. I made this recipe up one night, searching for something different, and it turned out great! A hearty, warm meal for chilly fall nights. -- posted by Missy in Montana

Sweet and Sour Venison and Rice

Fri, 30 Nov 2007 18:32:34 -0500

I created this recipe as another simple to prepare and delicious way to use wild game meat. -- posted by Missy in Montana

Deer Chili

Thu, 13 Dec 2007 13:40:56 -0500

This is a twist on my mom's chili. It is perfect for a cold winter night! -- posted by Nurse Alli

Italian Beef or Italian Venison (Sherie's Style)

Fri, 28 Dec 2007 19:22:18 -0500

I love Italian beef but struggled with recipes for venison -then I put them together and wowed the crowd with my Italian Venison. What?! You didn't know Italy had deer?? : ) -- posted by lisa_charli

Barbecue Deer Jerky

Tue, 08 Jan 2008 19:25:10 -0500

sweet & spicy, tender -- posted by Tia Katrina

Jalapeno Deer Jerky

Tue, 08 Jan 2008 19:25:28 -0500

good flavor -- posted by Tia Katrina

Farmhouse Manicotti With Optional Meat Sauce

Mon, 28 Jan 2008 20:10:52 -0500

Seems kinda pointless to me, to go to all the trouble of making & stuffing the 'cotti's and then NOT have meat in the sauce. So I adjusted this found recipe from *Grandma's Kitchen* recipe cards, to include ground beef in the sauce. No complaints from the Peanut Gallery--and they're SO discerning an audience! -- posted by Debber

Country Fried Elk/Deer (Wild Game) Steak

Thu, 06 Mar 2008 01:43:19 -0500

A Delicious way to prepare your wild game even if guests are coming over! They will love it! You will need an apron (a messy recipe to make) 3 medium bowls, A large skillet, a set of cooking tongs and paper towels or napkins . -- posted by Tree Stand russett

Manly Marzetti

Wed, 19 Mar 2008 11:24:06 -0400

Tired of the nondescript? The Italian sausage and pepper jack cheese wake up the classic Johnny Marzetti casserole. This has zing, but it is not super spicy. Use your ground venison, no one will ever know it's not regular ground beef. Just what the Hunter ordered: a manly casserole. -- posted by KateL

Austin's Chili

Thu, 27 Mar 2008 23:44:34 -0400

This chili comes from a lot of practice over the years. I couldn't find one I really liked so I came up with one I did. It takes a bit of dicing but it is worth it. Hope you enjoy it. -- posted by Chef #802587

Sausage and Beans

Fri, 28 Mar 2008 01:21:54 -0400

The original recipe comes from Taste of Home - but I altered some things for what I had and family preference. For the sausage in this recipe - I used elk/deer sausage that our family friend gave to us. You could use any kielbasa type sausage as well. This recipe has a lot of sauce - which we feel is perfect for sopping up with a good loaf of bread! Yield and time are approximate. -- posted by Chef on the coast

Venison Salisbury Steak

Wed, 02 Jul 2008 01:02:20 -0400

Just stirred this up one night by looking at a for a good use of ground venison. The family thought it came out pretty good. -- posted by cleash

Venison Steaks W/ Creamy Pepper & Brandy Sauce

Thu, 31 Jul 2008 02:48:29 -0400

The sauce on these steaks is to die for! Although I use with game,I'm sure it would be just as awesome with beef steaks as well. Enjoy! -- posted by Lovin' Life

Delicious and Easy Venison Stew in the Crock Pot

Wed, 03 Dec 2008 23:58:05 -0500

This is a variation that I did on recipe #206418. I was in a hurry and had to use the crock pot, so I improvised, and it came out GREAT! Let me know what you think, and feel free to add or subtract anything you want! -- posted by Don't Touch The Buns

Venison Soup

Tue, 06 Jan 2009 01:24:49 -0500

Amazingly inexpensive if your hunter's been successful, this delicious heart-warmer comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. This soup could also easily be made in the slow cooker. -- posted by Molly53

Smoky and Rich Venison Stew

Wed, 07 Jan 2009 20:06:44 -0500

DH is a great home chef, last night he played around with some venison a friend kindly provided. Ed's creation smelled so good it was difficult to wait for dinner as the warm scent of smoky cinnamon wafted throughout the house. We served this over broad egg noodles and had a salad of greens, Stilton and pears with roasted pecans and a nice Cabernet! Live a little, try it soon. We used a smoked ham shank but if you don't have one handy try adding some smoked sausage or Andouille slices. *Zaar would not acknowledge the shank in the recipe so I used Andouille sausage in the ingredients. This is even better the 2nd day! -- posted by Trinkets

Venison Pot Roast ( Deer, Reindeer, Moose or Elk)

Tue, 20 Jan 2009 15:44:11 -0500

So inexpensive if your hunter has been successful! Use the slow cooker for convenience, if you wish. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Venison Cakes

Tue, 20 Jan 2009 17:57:09 -0500

Completely inexpensive if your hunter has been successful and just lovely served with brown gravy. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Substitute antelope, moose, elk or reindeer, if you wish. -- posted by Molly53

Venison Cutlets

Tue, 20 Jan 2009 17:59:33 -0500

A very inexpensive meal if your hunter has been successful. Also good for moose, reindeer, antelope or elk. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. -- posted by Molly53

Tasty Jerky

Thu, 22 Jan 2009 00:36:13 -0500

from the South Dakota Out Door Campus. -- posted by kittycatmom

Blackened Venison Steak With Wine and Cane Syrup Sauce

Wed, 28 Jan 2009 01:08:35 -0500

This is a recipe that I copied from a recent magazine, the whole family liked it and so did several friends at work. Quick easy dish, the sauce really sets it off. -- posted by Chef #1147282

Fourth of July Chili

Sun, 01 Feb 2009 13:02:28 -0500

A recipe I began "modifying" years ago when I got it from a relative. I believe it has been tweaked until absolutely perfect. there are 2 distinct seperate groups of chili fanatics in the world that differ greatly in their opinions of the perfect chili. some like it sweet, some like it spicy. This recipe will have both coming back for more! The initial mild sweetness slowly gives way to a smoky spicy flavor that really only comes on slowly after you swallow. Not to worry, the chipotle psice is easily doused with a beverage of your choice. Enjoy. -- posted by peach1705

Venison Meatballs With a Creamy Bourbon Reduction

Mon, 09 Feb 2009 00:09:54 -0500

Ed created these delicious meatballs with a creamy bourbon reduction for the Superbowl gathering at Marc and Lori's house after Marc supplied us with this huge deer. Ed says while shaping, do not squeeze the balls. The jalapeno sausage could be substituted with a mild Italian. We served this with toothpicks as hors d'oeurves but these meatballs would also be really good with a tomato sauce and served over pasta. Personally, I love the bourbon sauce. The Bourbon gets a mellow, beefy aromatic taste which compliments the hearty meat. These meatballs are great the next day served over mashed potatoes. And, make a really great sandwich with melted provolone. Rapture! -- posted by Trinkets

Ed's Venison Pot Roast

Sun, 08 Mar 2009 00:50:36 -0500

We fed 3 teenaged girls who said they did not like venison and asked for seconds. Need I say more? Do not be afraid of the borbon, the alcohol burns off and creates a wonderful aromatic flavor. Serve with Recipe #332706 and Recipe #336506 and a bottle of Simi Cabernet. *Can substitute beef stock for veal stock if you must. -- posted by Trinkets

Sloppy Joes

Wed, 11 Mar 2009 13:16:07 -0400

Found the base recipe on another site-but can not remember which one.Tweaked it a little to suit my taste. This is the final results. -- posted by Range Chick

Texas Roadkill Skewered

Tue, 24 Mar 2009 17:49:32 -0400

How to make dinner from roadkill. -- posted by sctdvdltl

Igniter Jerky

Sun, 05 Apr 2009 22:00:13 -0400

The texture of jerky made from ground meat is different jerky made from a roast, but both ways are good, and I think this is a bit easier. This is a great beginner recipe if you have access to all the equipment and ingredients. -- posted by littleturtle

Meatloaf

Mon, 24 Aug 2009 10:50:16 -0400

This was a meatball soup recipe that I adapted to just use in marinara sauce and now am adapting again to make as a meatloaf. Works well as a freezer meal. Serve with my mashed potatoes! Tip: When the meatloaf is done cooking, use some of the grease & some flour & water to make some gravy. -- posted by CareCook

Steakfingers Thompson

Sun, 06 Sep 2009 09:19:31 -0400

SOURCE BULL COOK AND AUTHENTIC HISTORICAL RECIPES . This recipe dates to the 1870's created by a Ben Thompson in Texas. Venison or bison can be used for this recipe. Prep time includes freezer time. Note : This uses ground or chopped meat not steak cut into strips. This recipe recorded by Shadows wife. -- posted by Chef Shadows

Cranberry Deer Balls

Mon, 05 Oct 2009 16:39:58 -0400

my Christmas table would not be the same without these succulent balls. I make them often in the winter after my dad and uncle get their bow hunting in. If you can't get vension they are equally good with ground Elk or ground beef -- posted by GingerlyJ

Acorn Squash Stuffed With Venison and Corn

Fri, 09 Oct 2009 17:03:06 -0400

I had never worked with Acorn Squash before, so I kind of made it on the spot, but it is delicious! This is a yummy, cheap way to use left overs and still have fall flavors. You can substitute the meat for beef or leave it out and add extra veggies for a vegetarian meal. Can be used as a side dish for a larger group accompanying a larger entree. -- posted by gregobr8

Bacon Venison Burger (Deer)

Wed, 28 Oct 2009 17:09:04 -0400

Course grind deer meet and applewood bacon formed into 1/3 pound burgers. Used a base recipe from alla recipes. -- posted by Mikey Kone

Venison Skyline Style Chili

Mon, 23 Nov 2009 17:18:56 -0500

The greatest way to make chili with deer meat. You can adjust this recipe to suit your preferences, but the key is using the pork sausage to give you the fatty flavor that you miss with the lean deer meat. I don't add beans, but some people (like my dad) add red kidney beans as well. -- posted by TCSmoooth

The Best Deer Sausage You'll Ever Eat

Thu, 03 Dec 2009 00:45:07 -0500

I use the Hi Mountain Summer Sausage kit because it works and it always makes a consistently great product. These instructions show the little things I've added over the years to take it up an extra notch. -- posted by Chef Curt

Lamb or Venison With Cherry-Ginger Sauce

Tue, 19 Jan 2010 10:28:59 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Merlot or Cab Sauv Gourmet alternative: use lamb or other demiglace instead of broth -- posted by GoldsmithLissa