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Great Sacandaga Venison Recipes



Rack of Venison With Forest Mushrooms
Prepared by chef Hessni Malla of La Tour d'Argent Restaurant.


• 1 quart beef stock
• ½ cup chopped leeks
• ¼ cup each, chopped: shallots and carrot
• 1 tomato, chopped
• ½ bunch fresh parsley (leaves only)
• ½ cup port wine
• 2 teaspoons tomato paste
• 1 rack of venison (8 ribs, about 2 pounds)
• ¼ cup olive oil
• 2 cups sliced mixed exotic mushrooms (such as oyster, shiitake, Portobello)
• Salt and freshly ground black pepper, to taste (optional)
• Chopped parsley or watercress for garnish (optional)

In a very large saucepan, combine stock, leeks, shallots, carrot, tomato and parsley; whisk in port and tomato paste. Bring to a slow boil, reduce heat and simmer 2 hours, or until sauce is reduced to 3 cups. Strain and discard solids. Preheat oven to 425 degrees. Place venison on a rack in a roasting pan and roast 25 minutes, just to medium rare. Remove venison from oven and set aside. (To add an optional crust on the top, brush 1 tablespoon Dijon mustard over roasted venison. Pat on about ½ to ¾ cup dry seasoned bread crumbs. Return venison to oven until bread crumbs are browned.)

Meanwhile, heat oil in skillet and add mushrooms; sauté briefly, then season with salt and pepper. Pour about ¼ cup sauce on each of 8 plates. Place 2 slices venison on each plate, atop sauce. Garnish with mushrooms and chopped parsley. Makes 8 servings.

Venison Sausage


• 1 lb ground venison
• 1/2 lb. ground beef
• 1/2 lb. ground pork
• 1 teaspoon course ground pepper
• Scant tablespoon liquid smoke
• 1 cup water
• 2 tablespoon quick curing salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon marjoram
• 1 tablespoon mustard seed

Mix together all ingredients and refrigerate for 24 hours (covered).
From in 2 rolls and wrap tightly in foil.
Back on rack in pan for 1 hour at 350 degrees.
Cool in foil until able to handle.
Remove from foil and re-wrap. Refrigerate.

This recipe from

Irish Venison Stew


• Cut venison into chunks and marinate venison in buttermilk to clean taste and tenderize the meat.
• 2 pounds of a choice meat, (Venison, Buffalo , Elk, Beef, Antleope, Lamb)
• 1 tablespoon juniper berries, crushed
• 1 tablespoon black peppercorns
• 3 garlic cloves, coarsely chopped
• 1-1/2 cups dry red wine
• 2 to 3 tablespoons olive oil
• 2 cups celery, cut into 1-inch diagonals
• 6 to 8 peeled small boiling onions
• 1-2 cups beef stock
• salt and pepper 1/2 cup freshly handpicked shamrocks (for garnish)

Wash buttermilk off the venison. Mix the meat, juniper berries, peppercorns and garlic. Add 1 cup of the red wine. Cover and marinate in the refrigerator for 2 to 3 hours, or overnight.

Drain off the marinade and save. Heat the olive oil in your pot and brown the venison. Add the celery and onions. Add all the red wine and 3/4 cup beef stock. Cover and bake in a preheated 350°F oven for 45 minutes, or until tender, adding the remaining beef stock during baking if necessary.
Remove from the oven. Season with salt and pepper and serve. Garnish serving plate with shamrocks and have a happy St. Patrick's day!

This recipe from

Barbecued Venison Rib Chops
with Rosemary Leaves


• 6 Venison rib chops, cut ¾ to 1 inch thick (2 to 2-1/2 pounds total)
• ¼ cup fresh rosemary leaves
• 2 tablespoons olive oil
• salt and pepper

Sprinkle ½ of the rosemary leaves onto one side of the chops. With a flat mallet, gently pound meat to hold rosemary leaves in place. Turn chops over and repeat. Lightly brush chops all over with oil.

Place chops on a grill 4 to 6 inches above a solid bed of hot coals.
Cook chops about 2 minutes per side for medium rare. Season with salt and pepper.

Thanks to: Sunset 1988 Recipe Annual |

Italian Venison Stew


Marinate venison in yogurt or buttermilk. Then wash thoroughly
• 2 lbs. stew meat
• 12 small carrots
• 1 cup chopped celery
• 2 tbsp. olive oil or bacon fat
• 1 diced medium onion
• 1 tsp. Garlic powder
• 2 bay leaves
• 1 tsp. salt
• 1 tbsp. Sugar
• 1/2 tsp. Pepper
• 1 cup red wine
• tsp. Garlic powder
• 1/2 tsp. paprika
• 1 tsp. oregano thyme leaves
• One quarter tsp. nutmeg

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.

As a footnote, I've just browned the meat, then dumped everything in the "crockpot" on low. It produces a stew that tastes as tho' it already been reheated several times.

This recipe from

Medallions of Venison with Chili-Pepper Sauce

From Rotisserie for Beef & Bird, this recipe appears in Houston Is Cooking the Best by Ann Criswell (Houston Gourmet, $19.95).


• 12 (2-ounce) venison medallions, from the back strap if possible
• 4 egg whites, whipped
• 2 tablespoons soy sauce
• 1 teaspoon honey
• 2 garlic cloves, minced
• 2 tablespoons cornstarch
• ½ cup each: vegetable oil and soft butter (1 stick)
• Chili-Pepper Sauce (recipe follows)

Pound venison medallions with a mallet; place in a ceramic or stainless steel dish. In a small bowl, combine egg whites, soy sauce, honey, garlic and cornstarch. Spoon mixture over venison, coating all pieces well, then refrigerate, covered, 24 hours.

Remove venison from marinade. Heat oil in medium-size skillet; add venison and sauté over high heat on both sides until nicely brown. Do not overcook; meat should be pink in the center. Add butter to give venison a delicious nutty taste. Lift venison out of butter, then place on a heated platter; set aside. Keep the skillet, with butter and pan drippings, on the stove to make the Chili-Pepper Sauce.

When sauce is made, place 3 venison medallions on each of 4 plates and ladle Chili-Pepper Sauce over top. Serve with wild rice or risotto and winter vegetables.

Chili-Pepper Sauce

• 3 strips bacon, sliced
• ½ each, medium-size, diced: yellow onion, red and green bell peppers and jalapeño (seeded and minced)
• 2 cups sliced portobello mushrooms
• 2 tablespoons chili powder
• 1 teaspoon all-purpose flour
• ½ teaspoon ground cumin
• 2 cups beef stock or consommé
• ½ cup dark red wine (such as cabernet sauvignon)
• ¼ cup dry sherry
• 1 cup whipping cream
• Salt, freshly ground black pepper and cayenne pepper, to taste

Sauté bacon in venison pan drippings. Add onion, bell peppers, jalapeño and mushrooms; sauté until translucent. Sprinkle with chili powder, flour and cumin and stir well. Add stock, wine and sherry; bring to a boil. Reduce heat and simmer a few minutes, then stir in cream. Heat, but do not boil. Season with salt, black pepper and cayenne pepper. Use as directed above.

Venison Meat Loaf


• 2 lbs. ground venison
• 1/4 lb. pork sausage
• 1/2 cup chili sauce
• 1 cup tomato juice
• 1 1/2 tsp. salt
• 1 tsp. pepper
• 2 tbsp. butter
• 1 cup bread crumbs
• 1/2 tsp. thyme
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 eggs
Mix all ingredients thoroughly in a large mixing bowl. Transfer to a buttered loaf pan. Bake at 350 degrees for 1 1/4 hours and until juices run clear. Serve hot.
This recipe from

Grilled Venison Delight
This recipe was sent to me by Gasper123


• 2 pc.boneless loin(backstraps) about 10 inches each
• 2 cloves of garlic (after all I am sicilian)
• Fresh black pepper
• Salt
• 1cup burgundy wine
• 1/2 cup extra virgin olive oil
• 1 small bunch italian style parsley (not curly parsley)
• 3-4 pc.fresh basil

Put wine and olive oil in a bowl or casserole dish, cut garlic and scallions into 1/4 " slices. Add to wine and oil mix. Coarsely chop parsley and add to mix: the parsley, salt, fresh pepper and whole basil leaves .Place backstraps in marinade( make sure they are completely submerged) and refrigerate for at least 12 hours......... Cooking: Either grill on BBQ or broil in oven. Use very high heat. Well done on the outside and medium rare on the inside is perfect. Please don't kill your deer twice. Once in the field is enough. Enjoy dinner. Gasper123
This recipe from

Grilled Venison Roast

This recipe was submitted by Arlan and Barb Beckman


• 5 lb. venison roast
• 1/4 lb. salt pork, sliced into thin strips
• 3-4 garlic cloves, (slivered)
• 1/2 c. honey
• 1/2 c. soy sauce
• 1 c. orange juice
• 2/3 c. ketchup
• 1 c. wine vinegar
• 1 tsp. dry mustard
• 1 tsp. paprika
• Salt and pepper to taste

Cut slits in roast and insert strips of salt pork and slivered garlic cloves. Balance roast evenly on rotisserie spit. Brush generously with basting sauce. Cook over low to medium flame for 3 to 4 hours. The best way to tell when done is with a meat thermometer inserted in the thickest part of the meat and 145 degrees is rare and 175 is well done.

This recipe from

Venison Steak Au Poivre


• 1 lb. venison steak
• 2 tbsp. peppercorns
• 1/4 cup cognac or brandy
• 1/4 cup heavy cream
• 1/4 cup butter

Crush peppercorns on a cutting board and press steak onto peppercorns. Quick fry in hot butter to desired doneness. Remove steak from the pan. Reduce to low heat and add cognac; stir in cream. Do not let sauce boil. Pour sauce over steak and serve.
This recipe from

Balsamic Glazed Rack of Venison


• 2 1-1/4 pound Venison racks, 4 chops each
• 1 tablespoon canola oil


• ¼ cup balsamic vinegar
• 2 tablespoons olive oil
• 1-1/2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• coarsely ground pepper
• kosher salt

In a bowl, combine the vinegar, olive oil, ketchup, Worcestershire sauce, ½ tablespoon of pepper and ¾ teshtmloon salt.

Preheat the oven to 450°F. In a nonreactive oven proof skillet, heat the canola oil until shimmering. Set the venison racks bone side up in the skillet. Sear them over high heat, turning once, until browned, about 1-1/2 minutes per side. Put the skillet in the oven and roast for about 20 minutes, brushing racks 3 times with the glaze, until the meat is rare and an instant-read thermometer inserted in the meat reads 125°F. Cover with foil and let rest for 10 minutes. Season with salt and pepper.

Add the remaining glaze to the skillet and bring to a boil over high heat, stirring to scrape up the browned bits. Cut the venison into chops and serve with the sauce.

Thanks to: Food & Wine Magazine / January 1997

Ritz-Carlton Wild Venison Chili

Created by Ritz-Carlton chef Todd Rogers for the Hunters for the Hungry event at the Covenant House.


• 5 pounds venison or other wild game meat
• 1 pound apple-smoked bacon
• 1½ large or 2 medium-size sweet white onions, diced
• 1 each, seeded and diced: red, yellow and green bell peppers
• 1 large garlic clove, minced
• 3 large tomatoes, seeded and cut into large dice
• 3 chipotle peppers (dried, smoked jalapeños), rehydrated
• 2 dried Anaheim chilies, rehydrated
• 2 jalapeños
• 1 tablespoon crushed red pepper flakes
• ¼ cup ground cumin (cominos)
• ½ cup chili powder
• 2 tablespoons each: salt and freshly ground black pepper
• ¼ cup tomato paste
• 1½ quarts game or chicken stock, divided
• ½ bunch cilantro
• 3 sprigs rosemary
• 1 cup sun-dried cherries
• 3 cups shiitake mushrooms
• 3 tablespoons balsamic vinegar (dark, aged Italian vinegar)
• 3 ounces bourbon
• 6 corn tortillas, julienned and fried crisp
• 3 ounces goat cheese

Grind venison with bacon, then place in a Dutch oven over medium heat. Cook until no longer pink, then drain fat. Add onion, bell peppers, garlic, tomatoes, chipotles, anaheims, jalapeños, red pepper flakes, cumin, chili powder, salt, black pepper, tomato paste and 4 cups stock. Simmer 1 hour.

Meanwhile, remove and discard stems from cilantro and rosemary; chop leaves. Stir chopped cilantro and rosemary into chili, along with cherries, mushrooms, vinegar and bourbon. Simmer 30 minutes more.

Add remaining 2 cups stock, and simmer 20 minutes, or until thick. Adjust seasoning to taste. Serve with tortilla strips; sprinkle goat cheese atop each serving. Makes 15 (1-cup) portions

Venison Crown Roast


• 1 rack of venison
• Salt pork for larding
• Freshly ground black pepper
• 4 to 5 tablespoons butter, melted

It is easy to prepare the meat. The backbone must be cut with a saw between each rib portion enough so the ribs can be bent and then tied into a crown.

The rib bones are left rather long so they curve dramatically outwardly as the meat section is turned to the center. You then want to remove the fat and place bacon over the chops.
Preheat oven to 450 F. Place in roasting pan, coat with the butter and sprinkle with pepper. Roast for 15 minutes. Lower heat to 350 F. and continue to roast 12 to 15 minutes per pound - NO LONGER. Baste occasionally.

While the venison is roasting begin to prepare a Cumberland Sauce. There is an excellent on in the Joy of Cooking or you can use this as well.


• 1-1/2 cups red wine
• 1 half cup brown sugar
• 1 quarter tsp. cloves
• 1 quarter tsp. ginger
• 1 quarter tsp. Pepper
• 1 cup Currant of Beach Plum Jelly
• 1 tsp. thyme
• Salt
• msg.

To thicken, mix 1 tsp. corn starch with a small amount of warm water and add.

This recipe from

Spicy Smoked Venison for Garlic lovers

This recipe sent in by John Bonham


• 1 whole tenderloin or venison hind
• two cloves of fresh garlic
• Course ground black pepper
• Hot 'n spicy Creole seasoning (I use Konriko brand)

Rinse the tenderloin lay it out on a cutting board and make cuts across the grain approximately 1/2 inch thickness that go approximately three-fourths of the way through the roast be very careful not to slice all the way through. If preparing a hind make 1/2" incisions approximately every two inches that go about 1/2 thickness deep (For less of a garlic taste you may rub the meat with crushed garlic prior to adding the dry seasoning).
Very thinly slice your garlic cloves and then slip a slice or two between each of the slices of meat.

Coat the entire roast liberally with Creole Seasoning and then sprinkle with course ground black pepper. I use a charcoal fire with Mesquite smoke chips to season. Hickory chips will work if you prefer.

Place on smoker at approximately center rack, away from the direct fire with the slits facing up.

I place a stainless pan of water close to the fire between the fire and below the level of the meat to maintain a moist heat.

Maintain the smoker temperature at approximately 350 degrees Fahrenheit and follow your smoker manufacturer's recommendation of time for desired doneness for the particular sized cut of meat you are smoking.

Using a tenderloin I usually smoke it 45 minutes then flip and smoke another 15 to 30 minutes depending upon its size.
I check the meat and aim for medium doneness adjusting my cooking time as necessary.

If this recipe is used with larger cuts of meat such as a hindquarter expect much extended cooking time ... several hours of time.
WARNING: guard your fingers ... a "feeding frenzy" is about to begin.

This recipe from

Black Pepper-Garlic Crusted Tenderloin


• 1 1/2 teaspoons chopped garlic
• 3/4 teaspoon salt
• 1 teaspoon fresh black pepper
• 2 teaspoons olive or vegetable oil
• 1 tablespoon olive or vegetable oil
• 2 pounds Venison fillet

In a bowl, combine garlic, salt, black pepper and 2 teaspoon of olive oil. Whisk together thoroughly.
In a large heavy skillet, add remaining tablespoon of oil; sear meat quickly on high heat.

Remove from pan and let cool; smear garlic paste on all surfaces of meat and let marinate at least one hour.
In a preheated 500°F oven, roast meat for 7 - 10 minutes or until rare to medium rare. Let meat rest a few minutes and slice.

Serve hot or cold.

Thanks to: Fresh from Florida Cookbook

Venison Vegetable Pot Pie


• Neck or backbone broken in chunks, fat removed
• 2 cups venison broth
• 2 tsp. salt
• 1/2 tsp. black pepper
• 1 beef bouillon cube
• 1 cup all purpose flour
• 1/3 cup vegetable shortening
• 1/2 tsp. salt
• 4 tsp. ice water
• 2 carrots cooked and diced
• 1/2 cup canned peas
• 1/2 cup canned corn
• 2 med. potatoes cooked and diced
• 1/4 cup all purpose flour
• 1/2 cup melted butter or margarine
• 1/2 cup milk
• 1 rib celery, chopped

Place venison, water, celery, salt, pepper, and bouillon cube in pot; cover and boil. Reduce heat and simmer for 2 hours. Remove bones from pot, let cook, pick meat, and dice. Strain broth and set aside. Sift 1 cup flour with 1/2 tsp. salt in a bowl. Add shortening and work with hands until flour and shortening have blended. Add water and mix quickly.

Place dough on plate; cover with wax paper and refrigerate 15 minutes. Then roll out dough to make top crust for the pot pit. When finished preparing dough, melt 1/2 cup butter in a saucepan. Add 1/4 cup flour and stir until paste becomes almond colored. Stir in venison broth; add milk AFTER sauce thickens. Add vegetables, folding in gently, and put in casserole dish. Cover with pastry, brush with melted butter and bake at 425 degrees until crust is lightly browned.

This recipe from

Braised Venison in Wine Sauce
This recipe were sent to me by Stump Jumper


• 1 can beef consommé
• 1/2 burgundy wine
• 3 tablespoons cranberry juice
• 1 tablespoons low sodium soy sauce
• 3-4 large cloves garlic chopped or minced
• 1/4-1/2 cup mushrooms sliced
• 1 large onion finely chopped
• 11/2 - 2lbs of venison cut into 1 inch cubes
• 2-3 tablespoons cornstarch
• 1/4 cup water
• 1 package noodles or 4-6 cups rice.

Combine all ingredients except venison in sauce pan, bring to a boil, cover & reduce heat to very low simmer.

Over medium heat sear & brown venison in olive oil, sprinkle a little worcestershire in meat

When browned, add to sauce and simmer one hour covered.
Last 10 mins. add cornstarch to thicken. Serve over noodles or rice, enjoy.

This recipe from

Venison Steak Diane

This recipe was sent to me by Tony Swanson


• Use steaks from the loin or sirloin tip for this recipe.
• 3 tablespoons butter or margarine
• 1/4 cup chopped onion
• 3/4 cup venison stock or beef broth
• 2 tablespoons red wine
• 1/4 teaspoon sugar
• 1 tablespoon freshly ground pepper
• 4 deer, antelope, elk, or moose steaks 3/4 to 1 inch thick (6 to 8 oz.)
• 3 tablespoons butter or margarine 1/4 cup brandy

Melt 3 tablespoons butter in medium saucepan over me medium heat. Add onion. Cook and stir until golden. Stir in stock, wine, and sugar.
Cook until reduced by half

Place pepper on sheet of waxed paper. Coat steaks with pepper on both sides, pressing pepper into steaks. Discard excess pepper.
Melt 3 Tablespoons butter in medium skillet over medium heat. Add steaks: Cook to desired doneness, Turning once.

Transfer steaks to heated platter, set aside and keep warm.
Remove skillet from heat: cool slightly. Add brandy. Heat gently over low heat. Remove from heat. Carefully ignite, using long wooden match. Let stand until flames die.

Add onion and butter mixture to brandy in skillet. Heat to boiling over medium heat, stirring constantly. Pour sauce over steaks.

This recipe from

Venison Chile
This recipe was sent to by Treehopper


• 3 lb ground venison
• 2 onion large
• 1 green pepper
• 3 sticks celery
• 4 hot peppers the hotter the better
• 2 whole tomatoes diced
• 1 tbsp black pepper
• 1 tbsp red pepper
• 1 tbsp chile powder
• 2 can tomato soup
• 3 can kidney beans
• 1 can tomato puree
• 5 tbsp red hot

Chop all veggies fine
Brown meat and drain off grease
Put all ingredients in pot cook on low heat 2 to 3 hours
This recipe from

Barbecued Venison Ribs


• Red Wine sufficient to cove ribs in a marinade 1 1/2 c Water
• 1 cup Currant or plum jelly or jam
• 1/2 Brown sugar
• 1/4 med Onions, finely diced
• 1/8 tsp cloves
• 1/2 tsp dry mustard 1/2 tsp garlic powder 1/2 ts Salt
• 6 lb Venison ribs with some loin meat attached
• Freshly ground black pepper to taste

Preheat oven to 325 degrees. Combine all ingredients except the ribs in a large bowl. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Pour sauce over ribs. Makes about 6 servings.

Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. Taste sauce after mixing and add additional brown sugar to taste, about 1/2 cup.

This recipe from

Garlic Studded Loin of Venison With A Berry Reduction


• 2 pound venison loin, trimmed
• 10 cloves of garlic, peeled
• 2 tbs. olive oil
• Salt
• Fresh coarse black pepper
• 1 sweet potatoes, peeled, cut into curls and fried until golden brown
• 1 tbs. chopped fresh parsley leaves
• Drizzle of olive oil
• 2 tbs. chopped garlic
• 2 cups assorted berries, washed and stemmed, (sliced if needed)
• 2 cups veal reduction
• 1 tbs. honey
• 2 tbs. butter

Make 10 slits in the loin. Stuff each slit with a garlic clove.
Rub the entire loin with olive oil. Season with salt and pepper.
Heat a large sauté pan, over medium heat. When the pan is hot, add the venison and sear for 5 to 6 minutes on each side.

Remove from the pan and let rest for a couple of minutes before slicing.
In a sauté pan over medium heat , add the oil. When the pan is hot, add the shallots, garlic and berries. Season with salt and pepper. Sauté for 2 minutes.

Add the reduction and bring to a boil. Reduce the heat to medium and simmer for 10 minutes. Using a hand-held blender puree until smooth.
Strain the sauce, discarding the seeds. Rinse out the saucepan and place the sauce back into the pan. Stir in the honey and whisk in the butter.

This recipe from

Venison Stroganoff


• 1/2 cup vegetable oil
• 2 lbs. boned venison, cut into 1 inch cubes
• 1/4 cup flour
• 1 envelope onion soup mix
• 3 cups water
• 1 can condensed cream of mushroom soup
• 6 tbsp. ketchup

Begin by heating vegetable oil in a heavy skillet. Shake meat in flour to coat. The saute venison cubes until browned. Add soup mix and water. Place cover on skillet and simmer venison 1 hour or more until meat is tender. Finally add cream of mushroom soup and ketchup; heat thoroughly, and serve over noodles or rice. Serves 4-6 people.
This recipe from

Venison Burgundy


• 1 lb. cubed venison
• 1 med. onion, chopped
• 1/8 cup butter
• 1 carrot
• 1/8 tsp. thyme
• Flour
• 1 celery stalk
• 1 cup burgundy wine

Brown venison in butter. Add seasonings, celery, onion, carrots, and enough water to cover meat. Cook until tender; thicken sauce with flour and add wine. Good with white or wild rice.

This recipe from

Layered Dinner For The Hungry Hunter
This recipe was sent to me by Bobo Bob

In a large roaster, grease lightly with butter
Layer thin sliced potatoes 1" thick, sliced carrots


1/2 cup uncooked rice
2 tins of peas (alternative cream style corn) with juice from tin
Thin sliced layer of onions
Top with 2 lbs. ground venison.
Pour 2 tins tomato soup over top of dinner diluted with = amt. of water.

Bake at 350 for 2 hours covered. Uncover last 30 mins. I lightly season with salt and pepper between each layer. If running a hot oven as I am I turn heat back to 325.

This recipe from

Corned Venison


• 4-5 LB Venison Roast
• 4 Cups Water
• 1 Cup Pickling Salt
• 1 TB Pickling Spice Mix
• OPT- 1 Onion

Place all the ingredients except the venison in a large non metallic container, I do it right in my crockpot which I cook it in later. Mix well and add venison. Let marinade in the refrigerator for 48 hours.
Turn at least once. Remove venison and dump marinade. Fill crockpot with fresh cool water , put venison in and cook 6-8 hours, until tender.
This recipe from

Deer Steaks
This recipe sent in by Mike McMillan


3/4 of a inch thick deer ham or loin steaks


• 1/2 cup soy
• 1/2 cup Italian salad dressing
• 1 to 2 table spoons of A/1 sauce
• 1/2 teaspoon hickory liquid smoke
• salt
• pepper
• garlic I like a lot myself

marinate 2hrs

A1 sauce ads the kick to to the marinate sauce. grill over hot coals a few minutes on each sides , try and leave some pink in the middle
This recipe from







Order Your Copy Here

Venison Information
Prepared by: Jim Kea
Area Specialized Agent
Forest Resources

The care of any game begins with planning prior to the hunt. Game must be cooled as soon as possible to preserve its natural taste. Gamey flavor associated with venison in particular is associated with improper care after the kill as well as game being run for long periods.

Depending on the temperature, deer should be dressed, skinned, and cooled within an hour at 60 degrees or higher and within three hours at 30 degrees. Ideally, when a deer is shot, it should be hung by the back feet, skinned, gutted, and placed in a cooler or refrigerator between 32 and 40 degrees for 4 or 5 days before freezing or cooking. Skinning before gutting will prevent a lot of hair from getting stuck to the inside of the body. Avoid spraying cold water on the carcass before it cools down. Cold water will clot blood and prevent proper drainage from tissue. Aging causes a drying and firming up of muscle tissue. The outside sheath material will also dry, making it easier to remove. Since most of the trash and hair that accidentally get on the deer are on this sheath, it can also be removed with the sheath. When weight or time till dressing are a factor, field dress as soon as possible.

Avoid using a saw when cutting up your deer. Bone dust is not only hard to wash off, but it will give the meat an odd flavor. Use a fillet knife to disjoint hams and shoulders. Experts also advise deboning venison before freezing since the bone, although uncut, can also flavor the adjacent meat. This also saves freezer space.

Use several layers of freezer paper (not plastic) for wrapping. Venison's low fat, high water content make it extremely susceptible to freezer burn. Date packages and use within 8 months of freezing.

Don't let your deer be part of the estimated 50% that never reach consumers' stomachs.

Calories : 157
Proteins : 26 grams
Fats : 6 grams
% Calories from Fats : 0.34
Cholesterol : 73 mg



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