Copyright © Tanya Will 2003
Deer has traditionally been important in many Native nations. As with the buffalo, the meat is eaten, the skins used for clothing, and the antlers used for tools.
Venison has a distinctive flavor, and has 1/3 the calories of an equivalent serving of beef.
Enjoy the recipes at your own risk! We do not take any liability for the quality or any heartburn, indigestion, etc. it may cause!
4-STAR VENISON CHILI
Yield: 6 servings
3 pounds Finely chopped venison
1 each Medium onion
4 each cloves garlic
1 x Salt to taste
1/4 cup (or more) Chili powder
2 tablespoon Olive oil
1 tablespoon Cumin
1 can Texas beer
1/2 cup Water or beef broth
1 tablespoon Mexican oregano
2 tablespoons Masa or corn meal
1 teaspoon Ground coriander
Venison should be cut from the neck or shoulder
Dissolve masa in about ¼ cup water
Saute' the meat in the oil until about ½ browned.
Add onions and garlic and saute' until onions are tender, but not brown.
Add chili powder, coriander, and cumin, and cook, stirring, for 4 - 5 minutes. Do not allow to burn.
Add beer and water/broth and simmer, stirring frequently until meat is tender. (about 45 minutes - 1 hour) when meat is tender, stir in masa, dissolved in water or broth.
Simmer, stirring frequently an additional 30 minutes or so.
If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving.
A+ VENISON STEW
1 tablespoon plus 1 teaspoons olive oil
3 medium onions, chopped
5 cloves garlic, minced
1 pound Shiitake mushrooms, with stems removed, caps sliced
3 tablespoons fresh thyme, chopped, or 2 teaspoons Dried
1 pound top round beef, buffalo or venison
all purpose flour
2-1/2 cups dry red wine
4 cups beef stock
14 ounces canned crushed tomatoes
1 pound small red potatoes, cut into bite-size pieces
3 large carrots, sliced thick
salt and pepper
1 cup pearl barley
1 quart plus 2 cups water
Heat 2 teaspoons of the olive oil in a large pot over medium heat.
Add the onions and garlic and saute' until the onions are translucent.
Add the mushrooms and thyme and continue until the mushrooms are soft, about 15 minutes.
After trimming all visible fat from the meat, cut it into 1 inch cubes.
Coat the cubes with flour.
Push the mushroom mixture to the sides of the pot, clearing as big a
space as possible in the center of the pot.
In the center, add 1 teaspoons of the remaining olive oil and heat it.
Add as many cubes of meat as will fit comfortably in one layer.
Sear the cubes on all sides, and remove them from the pan.
Sear the remaining meat in one or two batches using the remaining oil, then
return all the meat to the pan.
If your pot isn't big enough for searing the meat while the vegetables are still in it, or your vegetables are in danger of scorching, remove the veggies before you sear the meat. (Scorching shouldn't be a problem - the liquid in the veggies usually prevents it - but keep your eyes open.)
Add the wine, stock, tomatoes, potatoes, and carrots.
Bring the stew to a boil.
Reduce the heat, and for at least 2 hours.
If the stew is too liquid, cook it longer. If the stew gets too thick as it cooks, add more wine or stock.
Season with salt and pepper.
(If you're using beef, the meat will be more tender if you cook the stew for about 3 hours. To do this, just put a lid on the pot once the stew reaches the consistency you like, and cook it over very low heat for the remaining time.)
As the stew cooks, bring water to a boil in a large pan.
Add the barley until it's tender, about 35 minutes.
Serve the stew with the drained barley. This recipe serves 4 people.
BARBECUE DEER ROAST
2 to 3 pounds of deer roast (pre-boil for 1-1/2 hours)
1-1/2 packages of barbecue Shake-n-Bake
1 onion
2 to 3 carrots
1/4 cup of celery
4 to 5 medium potatoes
1/2 stick of butter
Salt to flavor
Prepare deer meat by pre-boiling 1-1/2 hours, then place meat in baking dish, add diced onion, celery, potatoes and carrots.
Slice butter on top, add Shake-n-Bake over top of meat and vegetables, then add some of the meat broth to form juices on top.
Place in 350ºF. oven for 1 to 2 hours until very tender.
BARBECUE VENISON CHOPS
Yield: 4 servings
20 Venison chops
6 ounces Beer
1 large Onion, chopped
4 Pats of butter
2 ounces Garlic
Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices.
Place chops on foil.
Add beer, chopped onion and butter.
Sprinkle garlic salt on chops each time you turn them.
When chops are done, remove foil from grill.
Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black
BARBECUED VENISON
2 -3 pound of venison round, leg or rump roast
1 can of beer, not light beer
3 cloves garlic
salt and pepper
2 onions, sliced
3 bay leaves
2 cups of barbecue sauce
Trim off the excess fat from the venison.
In a large bowl mix the beer, garlic, salt, pepper, onions and bay leaves; add venison. (Marinade should cover meat)
Marinate in the refrigerator for 12 - 24 hours, turning occasionally.
Remove the venison and onions from marinade and place into a crock pot.
Pour 1 cup of barbecue sauce over the top.
Cover and cook on low for 10 - 12 hours.
Serve with the remaining Barbecue Sauce. Serves 6.
BARBECUED VENISON RIBS
side of deer ribs
favorite barbecue sauce
1 can beer
Cut the ribs into 3 or 4 rib pieces.
Place the ribs in a 2 inch deep roasting pan. Smother the ribs in the barbecue sauce. Pour the beer over the top.
Cover loosely with aluminum foil and bake at 350 degrees until the ribs are tender.
COUNTRY FRIED DEER STEAKS
Tenderloins or chopped deer steaks
flour
bacon grease
milk
salt and pepper
Sprinkle flour on tenderloins, then sprinkle salt and pepper to taste on tenderloins.
Put into a hot pan of bacon grease & fry until done (they fry quickly....don't over cook). Save the hot grease in the pan after cooking the meat & removing it...add flour and cook briefly...add milk...add salt & pepper...simmer to gravy. Serve the gravy over the deer & over steamed rice.
CROCK POT DEER
1 1/2 pound's deer meat, cut into 1" cubes
1 can cream of mushroom soup
1 soup can water
1 can (8ounces) mushrooms, drained
1 packet dry onion soup mix
1 clove garlic, finely chopped
In the crock pot, mix together the soup, water, mushrooms, onion soup mix, and garlic.
Add the meat and cook on low for 6 - 8 hours. Stir occasionally and add water if necessary.
Serve over cooked noodles or potatoes.
CROCK POT DEER CHILI
3 1/2 pounds of deer chuck roast
One 1 pound can of can tomatoes
1/2 cup of water
1 cup of chopped onion
1 clove garlic
1 can of chili beans
2 teaspoons of chili powder
1 can of chili beef soup
1/2 cup of diced green pepper
Rice
Cut meat into 1" strips.
Roll in flour.
Brown in skillet.
Put in slow cooker or crock pot.
Add tomatoes, water, onion, chili powder, soup, chili beans, garlic and green pepper.
Set on low to low-medium heat setting for about 6 hours.
Serve with rice.
CROCK POT DEER MEAT
2-3 pounds of deer meat
1 can of cream of mushroom soup
1 can of celery soup
1 medium onion
1 can of water
1 cup of flour
1 cup of cooking oil
1/3 teaspoon of pepper
1/2 teaspoon of salt
1/3 teaspoon of lemon pepper
Salt, pepper and lemon pepper and flour meat.
Brown on both sides and place in crock pot.
Add remaining ingredients and cook for 4 to 6 hours on medium. Serve over rice.
CROCK POT VENISON STEW
3 carrots
5 potatoes
2 pounds of venison meat, in 1 1/2 inch cubes
1 cup of water
1 teaspoon of Worcestershire sauce
1 clove garlic
1 bay leaf
1 stalk celery
3 onions, quartered
1/2 teaspoon of pepper
Salt to taste
1 teaspoon of paprika
Place all of the ingredients into crock pot.
Stir to blend spices.
Cook on low for 10 to 12 hours or on high for 5 to 6 hours.
CROCKPOT COLA VENISON
1 pound venison
1 large onion
1 16 ounce cola
1 24 ounce catsup
Cook in crock pot for 6-8 hours until done.
CROCKPOT VENISON APPLE CIDER STEW
1 pound beef or venison stew meat -- (up to 2)
8 carrots -- sliced thin
6 potatoes -- sliced thin
2 apples -- chopped
2 teaspoons salt
1/2 teaspoon thyme
2 tablespoons minced onion
2 cups apple cider
Place carrots, potatoes, and apples in crock pot.
Add meat and sprinkle with salt, thyme, and onion.
Pour cider over meat and cover.
Cook in crock pot on low heat 10-12 hours.
Thicken gravy.
(DEER) ANTELOPE GINGER STRAPS
This is a simple recipe, the gingersnaps gives it a gourmet taste and smell.
2 pound Shoulder straps, cut 1/2" wide and 3" long
12 Gingersnaps
1/4 cup Olive oil
1 can Onion soup, condensed
2/3 cup Water
1/3 cup Cider Vinegar
Salt and pepper to taste
Finely crush the ginger snaps and place them in a bag. Add venison to the bag and shake to coat evenly. Heat the olive oil in a skillet and brown antelope on both sides.
Add onion soup, water, and vinegar. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Add the rest of the crushed gingersnaps from the bag and simmer a couple more minutes.
Yield: Serves Four.
DEER BARBECUE
1 Deer Roast
1 bottle of Jim Beam Barbecue Sauce
Dash of Liquid Smoke
Salt and Pepper to taste
Cook roast 3 to 4 hours in crockpot until tender.
Take out and put back in kettle and salt and barbecue sauce and cook until sauce is warm.
Serve on hamburger buns.
Top with your favorite cole slaw recipe, optional
DEER BOLOGNA
15 pounds of deer burger
8 ounces of tender quick
1/2 ounce of pepper
1/8 ounce of ground mace
10 ounces of brown sugar
1/8 ounce of dry mustard powder
1 1/4 ounces of liquid smoke
1 1/4 ounces of garlic powder
Mix and refrigerate for 24 hours.
Pack in sacking.
Place on cookie sheet.
Bake at 225ºF. for 4 hours.
Be sure to pack tightly and turn every 1/2 hour.
DEER BURGER CHILI
Chili is a favorite dish to make with deer. Try this one!
2 pounds deer burger or ground beef
1 package chili seasoning
2 cans whole tomato halves
2 cans chili beans, your choice
Cook deer until browned. Add pepper to taste while cooking. Drain fat, if any.
Blend tomato halves until all major chunks are removed.
Stir in the chili beans, then stir in the blended tomatoes.
Add chili seasoning and stir. More pepper may be added at this point if you want.
Simmer until you are ready to eat.
Serves 6-8 people.
DEER BURGERS
2 pounds ground deer
1 teaspoon garlic powder
salt & pepper to taste
your favorite cheese
In a bowl, mix together the meat, garlic powder and salt and pepper.
Shape into patties the same size.
Put cheese on top of pattie and cover with another pattie. The cheese will be in the middle.
Fry or grill until done.!
DEER CASSEROLE
1 pound ground deer meat
3 or 4 large raw potatoes; peeled and sliced
1-10ounces can of vegetable beef soup
1-8ounces can of cream of mushroom soup
1 small onion; diced
pepper and garlic salt to taste
Place sliced potatoes in bottom of casserole dish.
Break ground deer meat on potatoes.
Add garlic salt, diced onion, pepper and soups.
Cover and bake at 325ºF for one hour or until potatoes are done.
DEER CUBE STEAKS
6 - 8 deer cube steaks
1 tablespoon olive oil
1 can cream of mushroom soup
1 soup can water
In a skillet, heat the oil. Brown the steaks.
Place the steaks in a crock pot.
Pour the soup and water over the steaks.
Cook on low for 7 - 8 hours.
Serve with fried potatoes with onion.
DEER HANGERS
deer chops or loins
1 can 7UP soda
Bacon
garlic salt
Cut the meat into 1 1/2" squares.
Place the meat in a glass dish. Pour the soda over the meat. Cover and refrigerate overnight.
When ready to grill, drain off the soda. Wrap each piece of meat with bacon. Use toothpicks to secure the bacon.
Sprinkle with garlic salt to taste.
Grill over medium heat until done.
DEER JERKY
5 - 6lb's deer meat, cut into 1/8" thick strips
1 tablespoon onion salt
1 tablespoon garlic salt
1 tablespoon black pepper
1 teaspoon liquid smoke
1 1/4 cups soy sauce
1 1/4 cups Worcestershire sauce
Mix all of the seasonings together in a mason jar. Make sure to mix well!
Place the meat in a large glass or stainless steel bowl. Pour the marinade over the meat. Stir to cover all the meat.
Cover and let set in the refrigerator overnight.
Drain off the marinade and place meat in a dehydrator.
Dehydrate for 8 to 10 hours or until desired consistency is achieved. The longer you leave it in, the tougher it will get.
DEER JERKY MARINADE
Yield: 1 servings
3 pounds Deer meat, thinly sliced
3/4 cup Wine, dry
1/3 cup Lemon juice
1/4 cup Onion, minced
1/4 cup Brown sugar
2 teaspoons Liquid smoke
1 teaspoon Seasoned salt
1/4 teaspoon Pepper
3 each Bay leaves
Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator.
Turn meat several times.
Remove meat, spreading out to bring to room temp.
Place on greased racks in a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black.
Store in plastic bags in refrigerator.
DEER MEAT LOAF
This is a great variation of an old favorite beef recipe sure to leave 'em asking for more!
1 1/2 pounds ground deer
2 eggs
1 can (8 ounces) tomato sauce
1 medium onion, finely chopped
1 cup dry bread crumbs
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon garlic powder
2 tablespoon brown sugar
2 tablespoon spicy brown mustard
2 tablespoon vinegar
In a large bowl, lightly beat eggs. Add tomato sauce, onion, bread crumbs, salt, pepper and garlic powder.
Add deer meat and mix well. Press into an ungreased 9 x 5 x 3 loaf pan.
Combine brown sugar, mustard and vinegar; pour over meat loaf.
Bake, uncovered, at 350 degrees for 70 minutes.
Enjoy with mashed potatoes, your favorite vegetable, and warm bread or rolls!
DEER OR ELK SWISS STEAK
2 pounds of (approximately) lean elk or deer steak, tenderized
2 medium onions, sliced
1/4 to 1/2 cup of margarine
1 cup of water or more if necessary
2 beef bouillon cubes
Dash of garlic powder
Flour
Black pepper
1 can of cream of mushroom soup
2 teaspoons of sugar
1 teaspoon of Kitchen Bouquet brown and season sauce
Tenderize (cube) meat with hand tool, cut into pieces about 3 x 3 inches, place, shake in plastic bag with flour, black pepper until coated, brown in nonstick fry pan with margarine and sliced onions.
When brown add water with dissolved beef bouillon cubes, dash of garlic powder (to taste), 2 teaspoons sugar, simmer until tender.
Check often to see if more water is needed.
When tender stir in soup and Kitchen Bouquet seasoning sauce, mixing well.
As with many recipes season to your own taste.
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