With Fall just around the corner, I thought a list of deer meat recipes would be handy for readers who take advantage of the hunting season. My personal experience with venison is limited even though my father was an avid hunter. He pretty much played it safe each year by using the meat to make homemade sausage (giving part of the deer to his buddy who made it). He did set aside a small part each year to experiment with different dishes but never could find a way to cook it that he was particularly impressed with (other than the sausage).
Although dad loved it, I wasn’t a big fan of deer sausage myself and it wasn’t until my sister-in-law joined our family that I realized you could make some pretty spectacular (and tasty) meals with this kind of meat. A couple tips:
- Venison is quite lean but trim off any fat since it can add a strong flavor when cooked.
- Overcooking is one of the reasons why results can be tough and dismal, cook it quick and on the rare side (though slow cooking it for hours in a stew or crockpot can yield good results too).
Below you’ll find nearly 20 different dishes to try including stews, casseroles, roasts and even a homemade sausage recipe. I hope you find a few new goodies to add to your recipe box, enjoy!
- Stew: Made with vegetable oil, venison stew meat, onions, garlic cloves, Worcestershire sauce, bay leaf, fresh oregano, salt, water, chopped tomatoes, red potatoes (quartered), carrots, cornstarch and cold water. From Rhubarb & Venison.
- Stew: Ingredients include cubed bacon, red wine, red onions, celery, baby carrots, garlic cloves, tomato puree, fresh thyme, bay leaf, chestnut mushrooms and cornflour paste (to thicken if needed). From A Pot Of Tea And A Biscuit.
- Wine-Braised Neck: Ingredients include dried wild mushrooms, Kosher salt, freshly ground black pepper, vegetable oil, bacon or pancetta, chopped onions, chopped celery stalks, garlic cloves, rosemary sprig, bay leaves, sage leaves, flat leaf parsley stems, thyme sprig, cinnamon stick, lemon zest and hearty dry red wine. From Serious Eats.
- Steak with Honey-Ginger Marinade: 4 to 6 servings. Made with honey, ground ginger, vegetable oil, teriyaki sauce, Worcestershire sauce, low-sodium soy sauce, red wine vinegar, red wine, scallion, garlic cloves, venison sirloin or flank steak, ground black pepper and garlic powder (optional). From The Washington Post.
- Rack Chops: Ingredients include plain nonfat yogurt, Kosher salt, chopped rosemary leaves, minced garlic, freshly ground black pepper, vegetable oil. From The Washington Post.
- Succulent Braised: Ingredients include carrots, turnips, onions, celery sticks, olive oil, garlic clove, plain flour, redcurrant jelly, dry red wine, beef stock, thyme sprigs and a bay leaf. From BBC GoodFood.
- Milk-Braised Roast: Made with a boneless roast, garlic cloves, salt and pepper, olive oil, onion, baby carrots (or one large carrot), dried rosemary, bay leaves and skim milk. From This Mama Cooks.
- Homemade Sausage: Ingredients include sugar, mustard seed, garlic powder, salt, black pepper, cubed pork, cubed venison and several feet of pork sausage casing. From Food Network.
- Casserole: Serves 4. Made with venison steak (cut into large chunks), onion, celery, garlic, boozy damsons (also has suggestions for other fruit to use), olive oil, bay leaf, fresh rosemary, dried juniper berries, orange peel, hot water, salt and pepper. From Mostly Eating.
- Bacon-Wrapped Rack: Ingredients include rack of venison, smashed garlic cloves, extra-virgin olive oil, salt and freshly ground pepper, coarsely chopped cilantro, smoky bacon, chicken stock and unsalted butter. From Food & Wine.
- Burgers & Roasted Parsnip Straws: Ingredients include venison mince, pork mince, diced onion, grated carrot, grated celery, olive oil, roasted garlic, freshly cracked black pepper, whole grain mustard, freshly grated horseradish, an egg, fresh breadcrumbs. Page includes recipes for Roasted Parsnip Straws and Beetroot & Red Onion Relish. From The British Larder.
- Swiss Steak: (can also use beef round steak) Ingredients include all-purpose flour, paprika, salt, pepper, vegetable oil, canned tomatoes, onions, green pepper. From Land O’ Lakes.
- Stroganoff with Wild Mushrooms: (can also be made with beef) Ingredients include white rice, extra virgin olive oil, red onion, garlic, venison loin (fat and sinews removed, trimmed and sliced into pieces), sea salt, freshly ground black pepper, paprika, mixed mushrooms, fresh flat-leaf parsley, butter, brandy, lemon, creme fraiche or sour cream and gherkins. From Jamie Oliver.
- Pan Seared with Rosemary & Dried Cherries: Ingredients include chopped fresh rosemary, coriander seeds, garlic clove, extra-virgin olive oil, venison tenderloin, dry red wine, dried tart cherries, fat-free beef broth, water, cornstarch and black-currant jelly. From Epicurious.
- Meatballs: (can also be made with ground turkey) Ingredients include whole-wheat bread (to pulse into crumbs), grated Parmesan, grated carrot, chopped onion, minced garlic, dried parsley, dried thyme leaves, an egg, salt, ground black pepper. From The Cooking Bride.
- Meat Pie (Wildsvleispastei) With Dried Peaches: Ingredients include sliced rounds of carrot, shallots, olive oil (for frying), dried peach halves, red wine, bay leaves, beef stock, ground cloves and puff pastry. From Cook Sister!
- Stew: Ingredients include cubes of tenderloin (you can also use beef for this recipe), flour, butter, olive oil, celery, carrot, leek, garlic, mushrooms, beef stock, red wine and a bay leaf. From Karen Cooks.
Bonus! See Preparing Venison from the Missouri Department of Conservation for a page full of tips on cooking, preparing and freezing.