Category: Recipes

Ingredients:

2 venison loins, butterflied**
1/2 cup breadcrumbs
3/4 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 teaspoon dried Italian seasoning
2 – 4 tablespoons canola oil
Fresh pepper, to taste
Canola oil for sautéing

Basic Brine Ingredients:

3 cups water
2 tablespoons kosher salt
Fresh ground pepper

Basic Brine Directions:

Heat 3 cups water (I do this for a couple minutes in the microwave).
Add salt and ground pepper to water.
Place venison loins in brine and refrigerate for several hours or overnight.

Directions:

Preheat oven to 350 degrees.
Remove venison from brine and place on wire rack at room temperature for 30 minutes to allow meat to “dry.”
Combine breadcrumbs, both cheeses, Italian seasoning and canola oil in bowl.
Stir stuffing together until entire mixture is combined.
Place stuffing inside of venison loin; fold loin back over to encase stuffing.
Season the outside of the venison loin with freshly cracked pepper.
Preheat oven to 350 degrees.
Sear venison loin (both sides) over medium-high to high heat until outside is nicely browned (be careful not to let the loin “open” or the stuffing will come out).
After loin is seared, move the entire pan to the pre-heated oven and finish cooking until desired temperature is reached.

**To butterfly the loin simply make a cut lengthwise into the center, stopping short of the opposite edge so that you do not cut all the way through.

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This recipe was inspired by watching Stacy Lyn Harris make the stuffed venison seen here.

Ingredients:

1 pound venison, very thinly sliced across the grain
1 teaspoon meat tenderizer
1 16 ounce package rice noodles
1/2 cup low sodium soy sauce
1/3 cup brown sugar
1/4 water
1 tablespoon coconut oil
3 garlic cloves, minced
4 cups thinly sliced green cabbage and carrot mixture
Freshly ground pepper, to taste

Directions:

Sprinkle meat tenderizer over venison and allow to sit for at least 30 minutes. (You can do this a few hours ahead of time as well, simply refrigerate the venison until you are ready to cook.)
Pre-soak rice noodles in water according to package directions.
Whisk together the soy sauce, brown sugar and water; set aside until needed.
Heat coconut oil in pan over medium to medium-high heat.
Add sliced venison and cook for 3-4 minutes or until cooked through. (You may need to do this in batches if your pan isn’t large enough. Do not crowd the venison.)
Add minced garlic to meat and continue cooking 1 – 2 additional minutes or until garlic is golden brown.
Add cabbage, carrots and ground pepper to pan.
Cook until cabbage begins to wilt and then add sauce to pan.
Drain pre-soaked rice noodles (save some of the water the noodles were soaked in).
Add drained rice noodles to pan and let cook until heated through and noodles are tender, about 4 minutes.
If the pan needs more liquid add some of the reserved water from the noodles.

This post was originally shared on the GrowingDeer Facebook page. Click this link to read the original post and comments.

Ingredients:

White vinegar, for poaching eggs
Drizzle of canola oil
1 pound venison sausage
5 eggs
5 corn tortillas
Guacamole
Sour cream

Directions:

Bring a large pot of water with a splash of white vinegar to a gentle boil for poaching the eggs.
Warm up a pan over medium-low to medium heat with a drizzle of canola oil.
Form venison sausage into generous patties (I get 5 patties out of one pound).
Cook venison sausage on each side until cooked through.
Just before venison sausage is done, poach your eggs in the large pot of water (if you need instructions on how to poach eggs check out this link).
I poach the eggs until just barely done as the runny yolk is crucial to not having a dry tortilla.
While eggs are poaching, warm corn tortillas by placing five tortillas on a plate and covering them with a damp paper towel and microwaving on high for 30 seconds.
On each plate simply layer one of each: corn tortilla, venison sausage, poached egg, dollop of guacamole and dollop of sour cream.

This post was originally shared on the GrowingDeer Facebook page. Click this link to read the original post and comments.

Ingredients:

1 cup rice
2 cups hot water
1 tablespoon canola oil
1/3 cup onion, diced
4 garlic cloves, minced
4 cups venison roast, cut into 1/2” to 1” pieces
1 cup water
1 cup chopped fresh tomatoes
2/3 cup of dry white wine (I used Sauvignon blanc)
1 1 /2 teaspoons seasoned salt
Freshly ground black pepper, to taste
1 cup frozen peas

Directions:

Place rice in a bowl; pour 2 cups hot water over rice and let stand for 30 minutes while prepping the other ingredients.
Heat oil and sauté onion and garlic until translucent; remove from pan and set aside.
Add more oil to pan if necessary and sear cubed venison.
If necessary, drain any fat off venison.
Drain rice and add to skillet with 1 cup water, venison, onion and garlic, tomatoes, wine, seasoned salt, and pepper.
Stir well, then cover and simmer over low heat.
After 15 minutes check pan to see if you need to add more water.
Add frozen peas; simmer additional 15 minutes.
Before serving make sure the peas are heated through and the rice is fully cooked.

This post was originally shared on the GrowingDeer Facebook page. Click this link to read the original post and comments.

Ingredients:

3 cups leftover cooked venison roast, cut into 1/2” to 1” pieces
1 package taco seasoning mix
1 cup water
Tortilla chips
Cooked rice
Shredded cheddar cheese
Lettuce
Salsa
Wimpy sauce

Directions:

Simmer leftover venison roast, water and taco seasoning in a saucepan over low heat for 30 minutes until the sauce has reduced.
To assemble taco salads top tortilla chips with rice, venison, cheese, lettuce, and salsa.
Pass “wimpy sauce” at the table.

Wimpy sauce:

1/2 cup sour cream
1/2 cup prepared salsa
1/4 cup prepared ranch dressing

To make wimpy sauce mix all ingredients together.

This post was originally shared on the GrowingDeer Facebook page. Click this link to read the original post and comments.

Wimpy sauce was a recipe I found in a cooking magazine long ago, but I can’t remember who should get the credit!

Ingredients:

1/2 cup plain breadcrumbs
1/2 cup milk
Drizzle of canola oil
1/2 cup chopped onions
3 cloves garlic, minced
2 pounds ground venison
1 pound ground pork sausage
2 eggs, beaten
2 teaspoons seasoned salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup shredded Parmesan cheese
Freshly ground black pepper, to taste
Pasta and sauce, prepared to serve with meatballs

Directions:

Combine breadcrumbs and milk in large bowl and set aside (allow these to soak for 15 minutes or more).
Sauté chopped onions in canola oil until translucent.
Add minced garlic to onions and sauté another 1 to 2 minutes until garlic begins to brown; remove from heat.
Add ground venison, ground pork, onion and garlic mixture, eggs, salt, basil, oregano, Parmesan cheese, and black pepper to large bowl with the soaked breadcrumbs; combine thoroughly.
Wet hands to help with the forming of meatballs.
Take a scant 1/4 cup of meat mixture and form into loosely packed meatballs.
Place meatballs into a greased oven-proof dish.
Cook in oven at 400 degrees for 20 to 25 minutes or until cooked through.
Serve with pasta and sauce of your choice.

This post was originally shared on the GrowingDeer Facebook page. Click this link to read the original posts and comments.

Please note this recipe is an adaption from a classic ground beef meatball recipe.

Ingredients:

½ cup onion, chopped
Drizzle of canola oil
2 pounds ground venison
16 oz tomato sauce
1 tablespoon Montreal steak seasoning
1 tablespoon no-salt seasoning (I used Mrs. Dash)
Hamburger buns
Toppings, as desired (tomato slices, shredded cheese, lettuce, etc.)

Directions:

Sauté the onion in canola oil.
Add in the ground venison and cook over low to medium-low heat.
Drain fat off venison mixture, if necessary.
Add in tomato sauce, steak seasoning and no-salt seasoning.
Simmer over low heat until flavors combine, at least 15 minutes.
Serve with hamburger buns and toppings as desired.

This post was originally shared on the GrowingDeer Facebook page. Click this link to read the original post and comments.

Ingredients:

2 pounds venison, sliced across the grain
1 can beef consommé
½ cup soy sauce
¼ cup brown sugar
1 clove garlic, minced
1 tablespoon coconut oil
1 – 2 tablespoons flour
Broccoli, steamed
Rice, cooked

Directions:

Place sliced venison into a greased slow cooker.
Heat beef consommé and soy sauce in microwave until warm.
Dissolve brown sugar into heated sauce mixture.
Add garlic and coconut oil into sauce mixture, stirring until oil is dissolved.
Pour sauce over venison.
Cook on high in slow cooker for five hours.
Remove venison from slow cooker and reserve sauce.
Whisk 1 to 2 tablespoons flour into reserved sauce.
Heat reserved sauce in a saucepan over low to medium heat until thickened.
Serve venison and steamed broccoli with sauce over rice.

This post was originally shared on the GrowingDeer Facebook page. Click this link to read the original post and comments.

Please note this recipe is an adaption from the classic beef and broccoli.

Ingredients:

Venison steaks
1 cup Italian salad dressing
1/2 cup Worcestershire sauce

Directions:

Combine marinade ingredients; pour over venison and marinate 2 hours (up to 8 hours).
Cook venison as desired.

This post was originally shared on the GrowingDeer Facebook page. Click this link to read the original post and comments.

Ingredients:

Venison tenderloin
Seasoned salt
One stick (1/2 cup) butter

Directions:

If desired brine the venison tenderloin for 4 – 8 hours prior to cooking.
Sprinkle the venison tenderloin with seasoned salt.
Sear the tenderloin over high heat on a grill.
Transfer the tenderloin to a pan on the grill; drop the grill temperature to low.
Add one stick butter to the pan.
Cook, turning venison occasionally until desire doneness (I cooked mine for 15 – 20 minutes).
Let venison rest for 5 – 10 minutes before slicing.

Brine Ingredients:

3 cups water
1 tablespoon kosher salt
1 tablespoon peppercorns, whole

Brine Directions:

Dissolve 1 tablespoon kosher salt into 3 cups heated water.
Add in 1 tablespoon whole peppercorns.
Pour liquid over venison and refrigerate for 4 -8 hours.
Drain well before continuing with preparation.