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Venison Recipes Perfect for Deer Season

Venison Recipes Perfect for Deer Season

AUBURN, Ala. – It is officially that time of year where many of your friends and loved ones go missing for several hours at a time. There is nothing wrong; they are just sitting in the woods waiting to bring home the best buck of the year. People are going to be looking for unique and different ways to cook this sudden supply of venison. These recipes are sure to provide tasty options for your family.

Deluxe Venison Stew

Ingredients

2 pounds venison stew meat, cut into 1 ½ inch cubes

1 clove garlic

3 tablespoons oil

1 teaspoon Worcestershire sauce

4 cups boiling water

1 tablespoon lemon juice

1 large onion, sliced

2 bay leaves

1 tablespoon salt

1 teaspoon sugar

½ teaspoon paprika

Allspice, to taste

6 carrots, sliced

12 small white onions

3 potatoes cut into large cubes

Directions

Sauté the meant on all sides in hot oil until brown. Add remaining ingredients except vegetables. Cover and simmer for 1 hour, stirring occasionally. Remove bay leaves and garlic. Add carrots, onions and potatoes. Cover and continue cooking for 30 minutes or until vegetables are done. Thicken the liquid for gravy. Serves 6 to 8.

 

Venison Swiss Steak

Ingredients

½ cup flour

2 pounds venison steak

Bacon drippings

1 package dry onion soup mix

2 cups canned tomatoes

2 bay leaves

¼ cup chopped green pepper

2 tablespoons sugar

1 small jar mushrooms, drained   

Directions

Pound flour into meat. Cut meat into strips 1 inch thick. Brown meat quickly in a small amount of bacon drippings. Drain of excess fat. Add remaining ingredients. Simmer slowly for 2 hours or until meat is tender. Salt and pepper are not needed because the onion soup has enough.

 

Venison Meatballs

Ingredients

3 slices soft bread

¼ cup water

1 ½ pounds ground venison

2 teaspoons salt

¼ teaspoon pepper

2/3 cup finely chopped onion

¼ cup butter

1 tablespoon flour

Salt and pepper to taste

¾ to 1 cup milk

Directions

Soak bread in water for 5 minutes. Break into small pieces, pressing out as much water as possible. Combine bread, ground venison, salt, pepper and onion. Blend lightly but thoroughly. Shape into balls about 1 inch in diameter. Chill for 15 to 20 minutes. Brown on all sides in butter, turning frequently. Cover pan and turn heat to low and cook for 15 minutes. Remove meatballs to another pan and keep them hot. Add flour, salt and pepper to pan drippings and stir well. Add milk, stirring constantly until thickened; then simmer 3 or 4 minutes. Serve gravy hot over meatballs.

All of these recipes and many more can be found in Cooking Alabama’s Wild Game, a publication of Alabama Extension.  

 

Photo by stockcreations at Shutterstock.com

About Justin Miller

2 comments

  1. Very interesting and unique!
    i wish try this receipt
    thank

  2. Great hearty recipe for this time of year!

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