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Venison Recipes
Deer Venison Recipes
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Sweet N Sour Venison Meatballs
By:
LaHaises
2009-07-31 19:23:54
1 lb. ground venison 1/2 red pepper, diced
1/2 lb. ground beef 1/2 green pepper, diced
1/2 cup bread crumbs 1/3 cup cider vinegar
1 egg, beaten 1/3 cup brown sugar
1/2 tsp. salt 2 tbsp. corn startch
1/4 tsp pepper 2 tbsp. oil
2 tbsp. soy sauce 1/2 cup celery, diced
1 cup canned pineapple, diced 1 onion, chopped, plus 2 tbsp. minced
Mix beef, venison, egg, salt, pepper, 2 tbsp. onion and bread crumbs and shape into balls the size of a walnut. Brown in oil or margarine, and remove from pan. Add the celery, onion and peppers to the drippings and cook for 4-6 minutes. Add vinegar, soy sauce and brown sugar. Dissolve corn starch in small amount of water and add to mixture. Cook until slightly thickened, approx. 3 minutes, and add meat balls and pineapple. Cook for an additional 3-4 minutes. Serve over rice.
1/2 lb. ground beef 1/2 green pepper, diced
1/2 cup bread crumbs 1/3 cup cider vinegar
1 egg, beaten 1/3 cup brown sugar
1/2 tsp. salt 2 tbsp. corn startch
1/4 tsp pepper 2 tbsp. oil
2 tbsp. soy sauce 1/2 cup celery, diced
1 cup canned pineapple, diced 1 onion, chopped, plus 2 tbsp. minced
Mix beef, venison, egg, salt, pepper, 2 tbsp. onion and bread crumbs and shape into balls the size of a walnut. Brown in oil or margarine, and remove from pan. Add the celery, onion and peppers to the drippings and cook for 4-6 minutes. Add vinegar, soy sauce and brown sugar. Dissolve corn starch in small amount of water and add to mixture. Cook until slightly thickened, approx. 3 minutes, and add meat balls and pineapple. Cook for an additional 3-4 minutes. Serve over rice.
Summer Sausage
By:
OFH Staff Melissa
2009-04-26 11:18:29
35 lbs. venison, ground
15 lbs. pork, ground
1 c. pickling salt
1/2 c. ground pepper
1/2 c. whole mustard seed
1 lg. head fresh garlic
1 c. brown sugar
1/2 c. TenderQuick
2 oz. Quick Cure
Mix brown sugar, TenderQuick and Quick Cure with 1 quart of water. Crush garlic. Mix all ingredients with meat. Stuff into 3 or 4 pound plastic casings. Smoke for 6 to 8 hours at 150 - 200 degrees.
15 lbs. pork, ground
1 c. pickling salt
1/2 c. ground pepper
1/2 c. whole mustard seed
1 lg. head fresh garlic
1 c. brown sugar
1/2 c. TenderQuick
2 oz. Quick Cure
Mix brown sugar, TenderQuick and Quick Cure with 1 quart of water. Crush garlic. Mix all ingredients with meat. Stuff into 3 or 4 pound plastic casings. Smoke for 6 to 8 hours at 150 - 200 degrees.
Kids Venison Sausage Pizza
By:
OFH Staff Joan
2009-04-25 15:37:37
Kids Venison Sausage Pizza
Make this with your kids!
1 package pizza crust mix
1 can tomato sauce
1 lb venison sausage
1 c. mozzarella cheese
1 tbsp Italian seasoning
Mix pizza crust mix and let set for 5-10 minutes.
Remove venison meat from casings and cook in fry pan. Crumble and mix with Italian seasoning.
Grease small pizza pans (5 in diameter) and place dough with desired thickness in pan. Place 3-4 tablespoons of tomato sauce on the dough. Follow with toppings. Use about 1 - 1 1/2 cups of toppings (using more will make crust soggy). Follow with cheese. Top with additional Italian seasoning if desired.
Bake for 12-15 minutes at 450 degrees.
Make this with your kids!
1 package pizza crust mix
1 can tomato sauce
1 lb venison sausage
1 c. mozzarella cheese
1 tbsp Italian seasoning
Mix pizza crust mix and let set for 5-10 minutes.
Remove venison meat from casings and cook in fry pan. Crumble and mix with Italian seasoning.
Grease small pizza pans (5 in diameter) and place dough with desired thickness in pan. Place 3-4 tablespoons of tomato sauce on the dough. Follow with toppings. Use about 1 - 1 1/2 cups of toppings (using more will make crust soggy). Follow with cheese. Top with additional Italian seasoning if desired.
Bake for 12-15 minutes at 450 degrees.
Italian Venison Sandwiches
By:
OFH Staff Joan
2009-04-25 15:05:47
Italian Venison Sandwiches
2 c. water
1 envelope onion soup mix
1 tbsp dried basil
1 tbsp dried parsley flakes
1 tsp beef bouillon granules
½ tsp celery salt
¼ tsp garlic powder
¼ tsp cayenne pepper
¼ tsp pepper
1 boneless venison roast (3-4 lbs) – cut into 1 inch cubes or slice in preferred thickness
Sandwich rolls
Green pepper rings
Venison Pot Roast
By:
OFH Staff Joan
2009-04-25 15:05:08
Venison Pot Roast
3 tbsp flour
½ tsp salt
½ tsp pepper
1 boneless shoulder venison roast (around 3 lbs)
2 tbsp vegetable oil
1 c. apple juice
1 c. beef broth
1 medium onion sliced
1 tsp dried thyme
1 bay leaf
8-10 small potatoes, peeled
6-8 medium carrots cut into 2 inch chunks
4-6 celery ribs cut into 2 inch chunks
Combine the first three ingredients, rub over roast. In a dutch oven, brown roast on all sides in oil. Add juice, broth, onion, thyme and leaf. Bring to boil, reduce heat . Cover and simmer for two hours. Add potatoes, carrots and celery, cover and simmer for one hour or until meat and vegetables are tender. Remove bay leaf. Remaining juice in pan can be thickened for gravy. 6-8 servings.
Venison & Bacon Meatloaf
By:
OFH Staff Joan
2009-04-25 15:04:24
Venison and Bacon Meat Loaf
2 pounds ground venison
One half cup ground pork
1 cup minced onion
1 half cup bacon fat
1/2 cup minced onion
1/4 cup minced celery
2 eggs
1 cup fresh bread crumbs
1/2 cup milk
2 tsp. Each salt and pepper
1/2 tsp thyme leaves
2 tbsp. sugar
One half cup ground pork
1 cup minced onion
1 half cup bacon fat
1/2 cup minced onion
1/4 cup minced celery
2 eggs
1 cup fresh bread crumbs
1/2 cup milk
2 tsp. Each salt and pepper
1/2 tsp thyme leaves
2 tbsp. sugar
Preaheat oven to 350 degrees. Beat eggs thoroughly with a fork. Thoroughly mix eggs and all other ingredients together in a large bowl. Place mixture in loaf pan or pans cover tops with sliced bacon. Bake 1 hour. Pour off pan juices. Cover with your favorite heated spaghetti sauce and serve.
Basic Venison Stew
By:
OFH Staff Joan
2009-04-25 15:03:38
Basic Venison Stew
Marinte venison in yogurt or buttermilk. Then wash thoroughly
Marinte venison in yogurt or buttermilk. Then wash thoroughly
2 lbs. stew meat
6 carrots
6 potatoes
2 tbsp. oil
1 tsp. Worcestershire sauce
1 md onion
2 bay leaves
1 tsp. salt
1 tsp. Sugar
1/2 tsp. Pepper
1 tsp. Garlic powder
1/2 tsp. paprika
One quarter tsp. allspice
6 carrots
6 potatoes
2 tbsp. oil
1 tsp. Worcestershire sauce
1 md onion
2 bay leaves
1 tsp. salt
1 tsp. Sugar
1/2 tsp. Pepper
1 tsp. Garlic powder
1/2 tsp. paprika
One quarter tsp. allspice
Brown the cubed meat in the oil, add two cups of water, then the rest of the ingredients. Cover and simmer 1 1/2 hours. Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender.
Venison Soup
By:
OFH Staff Joan
2009-04-25 15:02:34
Venison Soup
1 pound venison diced into 1/2 - 3/4 inch pieces
1 large diced onion.
10 small diced carrots
1 cup diced celery
Salt and Pepper to taste
1 tbsp. Sugar
1 tbsp. Bacon fat
1 can sweet corn
1 cup lima beans
1 pound venison diced into 1/2 - 3/4 inch pieces
1 large diced onion.
10 small diced carrots
1 cup diced celery
Salt and Pepper to taste
1 tbsp. Sugar
1 tbsp. Bacon fat
1 can sweet corn
1 cup lima beans
In a pot, sauté onions and venison together until brown. Add the remainder of ingredients. Cover with water or stock. Simmer on low until meat is tender. Allow the soup to cool. Store in your fridge for one day. Reheat and serve the next.
Sausage & Egg Casserole
By:
OFH Staff Joan
2009-04-25 15:01:34
Sausage and Egg Casserole
1 lb. venison sausage
6 eggs
2 c. milk
1 tsp. salt
6 slices bread, cut into ½ in. cubes
1 c. shredded cheddar cheese
Brown sausage, crumble and set aside. Beat eggs, add milk and salt. Stir in bread cubes, cheese and sausage. Pour into a greased 11x7x2 in. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 40 minutes.
8-10 servings
Venison Summer Sausage
By:
OFH Staff Joan
2009-04-25 14:58:18
Venison Summer Sausage
15 lbs deer
15 lbs lean pork
Grind together
4 oz salt
2 oz sugar
2 oz pepper
¼ oz garlic powder
6 ½ oz curing sugar
Mix together, use 2-3 lb plastic casing. Tie off each casing with string. Use sausage stuff to fill casing to 2 ½ to 2 ¾ lb sticks. Tie other end and smoke – usually heavy smoke is preferred.
Venison Sausage 2
By:
OFH Staff Joan
2009-04-25 14:57:33
Venison Sausage
50 lbs pork
25 lbs venison
Grind together
½ to ¾ c. salt (not iodized)
¾ c. myca pickle (not tenderquick)
¾ - 1 c. pepper
Garlic to taste blended with water
Venison Sausage 1
By:
OFH Staff Joan
2009-04-25 14:56:44
Venison Sausage
8 lbs venison
10 lb ground pork
1 lb beef
Grind together or mix ground meet together
¼ c. tenderquick
1/3 c. salt
1/3 c. pepper
7-8 large garlic cloves
3 c. water
In blender mix garlic cloves and water. Add dry ingredients to meat mixture. Dump water mixture into meat (use a sifter or screened spoon to keep out large chunks of garlic – unless you love garlic!). Use stuffer to put into pork casings and smoke to your preference. Patties can also be made for breakfast or a quick meal.
Store in food saver bags to keep meat fresh.
Deer Sausage
By:
OFH Staff Joan
2009-04-25 14:56:00
Deer Sausage
30 lbs pork
26 lbs beef
24 lbs deer
Grind together if possible
2 oz garlic chopped mixed with water (let set for a few minutes)
8 2/3 oz tenderquick
12 oz pickle salt
4 oz pepper
Mix under well blended adding about 3 quarts water or until the meat has a gray color. Put into pork casings and smoke to your preference or make into patties.
Venison Pepperoni
By:
OFH Staff Joan
2009-04-25 14:55:15
Venison Pepperoni
10 lb deer
10 lb lean pork
½ oz garlic
1pt water
3 oz black pepper
½ to ¾ oz dry mustard
½ oz tenderquick
½ c. brown sugar
½ c. water
5 ½ oz pickle salt
1 oz red pepper
½ pt water
Grind deer and pork together. In a bowl mix tenderquick, brown sugar and water.
Can be put into lamb casings and smoked to your preference. It is somewhat hot flavored and is good served fried.
In addition, it can be baked in slow over at 200-250 degrees or made into patties for breakfast.
