2 lbs. venison, cut into pieces
2 teaspoons paprika
1 teaspoon meat tenderizer
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground mustard
½ onion, sliced
Sweet n Sour Sauce Ingredients:
1/3 cup packed light brown sugar
2 tablespoons white vinegar
½ cup ketchup
Directions:
Mix together the paprika, meat tenderizer, garlic powder, onion powder, and ground mustard.
Sprinkle mixture over venison pieces and put in the refrigerator for 9 hours.
Put the venison in a greased casserole dish and cover with the sweet and sour sauce.
Put sliced onion on top of the venison.
Cook at 350 degrees for 2 hours.
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1 tablespoons Creole Seasoning (store bought or make your own with the recipe below)
1 tsp. Worcestershire sauce
4 cups cooked rice
Directions:
Cut the venison roast into strips and then cube into bite size pieces (approx. 1 inch or less in size).
Heat oil in a large skillet.
Add onion, celery, bell pepper and sauté for three minutes over medium heat, stirring occasionally.
Add the venison on top of the vegetables (do not stir) then cover for three minutes. This will allow the indirect heat and steam to start the process of cooking the venison. Cooking the venison too fast over direct heat will cause it to become tough.
Uncover, add the sliced smoked sausage and stir to sauté for an additional three minutes.
Stir in the tomato sauce, diced tomatoes, Creole seasoning, and Worcestershire sauce. Heat thoroughly then serve immediately or remove from heat and cover until ready to eat. Over-cooking will cause the venison to become tough.
Serve over cooked rice or add the cooked rice directly to the skillet for easier serving.
*I did not have any smoked sausage when I made this recipe. It was delicious even without it. If you’re looking for a quick meal and this is the only ingredient you don’t have go ahead and make it. This venison dish is good with the smoked sausage and without!
Creole Seasoning Recipe
Ingredients:
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
2 tablespoons salt
Directions:
Mix ingredients together and store in a small airtight container. Use in recipes calling for Creole seasoning.
Wanting to spice up your meals and try something different? I recently made this for the family. I took a standard recipe for jambalaya and made a few modifications to make it work for venison. I knew it was a winner when the one family member that is known for being “picky” went back for seconds. It was super easy and very tasty! Enjoy!
Bayou Venison Jambalaya
Ingredients
2 tsp. vegetable oil
1 large onion, chopped
2 green bell peppers, diced (or 1 large pepper)
2 stalks celery, finely chopped
Approx. 1 lb. venison roast
13 oz. sliced smoked sausage (Hillshire Farm)*
8 oz. can tomato sauce
14 ½ oz. can diced tomatoes
1 tablespoons Creole Seasoning (store bought or make your own with the recipe below)
1 tsp. Worcestershire sauce
4 cups cooked rice
Directions:
Cut the venison roast into strips and then cube into bite size pieces (approx. 1 inch or less in size).
Heat oil in a large skillet.
Add onion, celery, bell pepper and sauté for three minutes over medium heat, stirring occasionally.
Add the venison on top of the vegetables (do not stir) then cover for three minutes. This will allow the indirect heat and steam to start the process of cooking the venison. Cooking the venison too fast over direct heat will cause it to become tough.
Uncover, add the sliced smoked sausage and stir to sauté for an additional three minutes.
Stir in the tomato sauce, diced tomatoes, Creole seasoning, and Worcestershire sauce. Heat thoroughly then serve immediately or remove from heat and cover until ready to eat. Over-cooking will cause the venison to become tough.
Serve over cooked rice or add the cooked rice directly to the skillet for easier serving.
*I did not have any smoked sausage when I made this recipe. It was delicious even without it. If you’re looking for a quick meal and this is the only ingredient you don’t have go ahead and make it. This venison dish is good with the smoked sausage and without!
Creole Seasoning Recipe
Ingredients:
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
2 tablespoons salt
Directions:
Mix ingredients together and store in a small airtight container. Use in recipes calling for Creole seasoning.
Sitting it out and being patient are often the keys to harvesting a good buck. See Daniel tag a doe then patiently stay in the stand to let that doe lure in a buck. This bonus buck hunt ends with a bang, antlers and fresh venison! Then watch as Pro Staffer Jeff Therrell has multiple heart-sinking encounters with a hit list buck he calls “Wrecking Ball.” The story has a great ending as Jeff sticks it out and finally harvests this Kansas brute!
Do you send your deer meat to a processor or do it yourself? Here’s a short (less than 30 seconds) video showing how we clean up a backstrap before vacuum packaging and freezing.
Our partners at BoneView are offering a special, limited time discount* just for GrowingDeer subscribers: 20% off! This special offer is valid through Thursday, November 30, 2017. Take advantage of this offer by using code GDTV20 at check out.
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Venison calzones are easy to customize to your family’s tastes. Here is a simple recipe that is sure to please!
2 tubes refrigerated pizza dough (found in the refrigerated canned biscuit section in your grocery store)
1 egg, beaten
Topping Ingredients:
Marinara or pizza sauce
Ricotta cheese
Shredded mozzarella cheese
Mushrooms
1# ground venison*, cooked with chopped onions and garlic
*When the GrowingDeer Team is processing and grinding venison we mix up and package a few pounds of ground venison with Italian seasoning. We don’t form the meat into individual sausages. We simply add it to the ground venison for use in recipes calling for ground beef. It adds that special zing and Italian flavor.
Directions:
Divide each tube of dough into four pieces. On a floured surface press each piece into a circle. Add toppings to half the dough as desired. Fold dough over to cover toppings. Pinch edges together. Brush dough with beaten egg (for a golden crust!). Cook in 425 degree oven until done, about 20 minutes.
Recipe notes:
Calzones are easy to customize to your family’s tastes. Add whatever you like – olives, green pepper, bacon, jalapenos – the options are unlimited!
Before you put toppings on, put the dough on either a silicone baking mat or on parchment paper. This way you can simply slide the entire mat onto a baking sheet. It makes clean up super quick too!
I have never met a carbohydrate I do not like. That, combined with my teenager’s love of pizza, makes venison calzones a favorite at our house.
Calzones are easy to customize to your family’s tastes. Add whatever you like – olives, green pepper, bacon, jalapenos – the options are unlimited! My family has some mushroom haters so I make half without mushrooms.
Before you put toppings on, put the dough on either a silicone baking mat or on parchment paper. This way you can simply slide the entire mat onto a baking sheet. It makes clean up super quick too!
Crust Ingredients:
2 tubes refrigerated pizza dough (found in the refrigerated canned biscuit section in your grocery store)
1 egg, beaten
Topping Ingredients:
Marinara or pizza sauce
Ricotta cheese
Shredded mozzarella cheese
Mushrooms
1# ground venison*, cooked with chopped onions and garlic
*When the GrowingDeer Team is processing and grinding venison we mix up and package a few pounds of ground venison with Italian seasoning. We don’t form the meat into individual sausages. We simply add it to the ground venison for use in recipes calling for ground beef. It adds that special zing and Italian flavor.
Directions:
Divide each tube of dough into four pieces. On a floured surface press each piece into a circle. Add toppings to half the dough as desired. Fold dough over to cover toppings. Pinch edges together. Brush dough with beaten egg (for a golden crust!). Cook in 425 degree oven until done, about 20 minutes.
Watch as the GrowingDeer Team harvests two bucks and three does! First up: Pro Staff member Heath Martin hunts “home ground” in western Arkansas where he tags the big “hard work pays off” buck! Then Raleigh returns home from college to hunt the opening morning of Missouri firearm season! Watch as Raleigh and Grant both punch tags…one is a fine Ozark Mountain buck!
Busy at work and slipping a hunt in when you can? Don’t let your busy schedule keep you from enjoying your recent harvest! Here is an easy recipe for a great marinated venison roast!
1 cup canola oil
2 tablespoons soy sauce
2 teaspoons seasoned salt
2 teaspoons paprika
2 teaspoons meat tenderizer
5 cloves garlic, minced
2 tablespoons lemon juice
Directions:
Place the venison roast in a Ziploc bag.
Combine the marinade ingredients, pour over the roast and close the Ziploc bag.
Let the venison roast marinate overnight in the refrigerator.
The next morning remove the venison roast from the marinade and place in a slow cooker.
Add 2 cups beef broth.
Cook on low until tender (8 – 10 hours).
Note: Leftovers can be used for barbecue venison sandwiches. Simply shred up the leftover meat with barbecue sauce and top it with cheese. The remaining leftover roast can also be added to soup.
My family especially enjoys hearty, slow-cooked meals in the colder winter months. I like using my slow cooker because it makes evenings after I get home from work easy. I can come home to a fall-apart tender venison roast and only need to prepare the potatoes and veggies.
I recently made a venison roast using the recipe below. The key to this roast is the marinade. If you have never used an oil-based marinade for venison before don’t worry, it works! The venison is very lean and the oil helps it stay moist. Just remember to plan ahead as you need to marinade the venison for at least 8 hours.
An easy six step recipe for venison roast.
Ingredients:
1 venison roast
2 cups beef broth
Marinade Ingredients:
1 cup canola oil
2 tablespoons soy sauce
2 teaspoons seasoned salt
2 teaspoons paprika
2 teaspoons meat tenderizer
5 cloves garlic, minced
2 tablespoons lemon juice
Directions:
Place the venison roast in a Ziploc bag.
Combine the marinade ingredients, pour over the roast and close the Ziploc bag.
Let the venison roast marinate overnight in the refrigerator.
The next morning remove the venison roast from the marinade and place in a slow cooker.
Add 2 cups beef broth.
Cook on low until tender (8 – 10 hours).
Leftovers are delicious and don’t go to waste in my house. The next day I used some of the leftovers for a barbeque venison sandwich in my lunchbox. I simply shredded up the meat with barbeque sauce and topped it off with some cheese. The remaining leftover roast was added to soup to make it hearty and filing.
It’s prime time for hunting, so Grant heads to Kansas in search of a buck! Watch as Grant and Daniel scout, hang, hunt, and encounter multiple bucks! Then see Pro Staff member James Harrison get on the board!
I have never met a carbohydrate I do not like. That, combined with my teenager’s love of pizza, makes venison calzones a favorite at our house.
