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Bacon Wrapped Venison Roast

  • 4 pounds venison roast
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon black pepper
  • ¼ teaspoon ginger
  • ¼ teaspoon cloves
  • 6 thick slices bacon
  • 1 cup red wine
  • 2 tablespoons butter
  • 2 tablespoons breadcrumbs
Preheat oven to 350°F. In a small bowl, combine rosemary, salt, sugar, cinnamon, pepper, ginger, and cloves. Rub mixture evenly over venison roast, patting down to adhere. Wrap bacon slices evenly over roast. Place roast in a roasting pan; pour wine over. Roast 2 hours 30 minutes, until meat is very soft and internal temperature reaches 150°F. Remove roast from pan; transfer to a serving platter. Place roasting pan over medium heat on stovetop; add remaining ingredients and simmer, scraping to mix juices, until thickened. Pour over roast and serve.

Venison Meat Balls

  • 1 pound ground venison
  • 1 cup breadcrumbs
  • ½ cup Parmesan cheese
  • ½ cup milk
  • 2 eggs, lightly beaten
  • 2 tablespoons chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 (32-ounce) marinara sauce
In a large bowl, combine venison, breadcrumbs, cheese, milk, eggs, parsley, garlic, salt, and pepper; mix well. Form mixture into golf-sized meatballs. Heat oil in a medium pot over medium-high. Add meatballs and brown on all sides, about 5 minutes. Add marinara sauce and lower heat to a simmer. Cook, covered, 30 minutes, stirring occasionally to prevent burning. Serve alone or over cooked pasta.

Spicy Tangerine Venison
3 tablespoons soy sauce
1 tablespoon cornstarch
1 pound venison steak, cut in thin strips on the bias
2 tablespoons dry sherry
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon chili sauce
2 tablespoons soy sauce
1/4 cup freshly squeezed tangerine juice
3 tablespoons canola oil
2 tablespoons minced fresh ginger
3 scallions, chopped
1/4 tangerine, zested
2 tablespoons toasted sesame seeds
In a sealable plastic bag combine the soy sauce and cornstarch and mix well. Add venison, cover, and let marinate for 20 minutes in the refrigerator.
Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.
In large pan or wok, heat oil on high. Add the ginger and venison and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.

Venison Chili

  • 3 tablespoons olive oil
  • 1 pound venison stew meat, cut into 1-inch cubes
  • ½ pound ground venison
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, seeded, chopped
  • 1 small jalapeno pepper, seeded, minced
  • 1 (29-ounce) can crushed tomatoes
  • 1 (10-ounce) can kidney beans, drained
  • 1 cup chicken, beef, or vegetable broth
  • 3 tablespoons flour
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoons Worcestershire sauce
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
Heat oil in a large pot over medium. Add venison and cook until browned, stirring occasionally, about 6 minutes. Remove from pot; set aside. Add onion, garlic, and peppers to pot. Cook until softened, stirring occasionally, about 6 minutes. Add remaining ingredients, including reserved venison; stir well to mix. Bring to a boil over high heat. Reduce to a simmer and cook, covered, 30 minutes. Serve warm.

Marinated Venison Kabobs
  • -1 tb Worcestershire Sauce
  • -1/4 cup Wine vinegar
  • -1/4 cup Catsup
  • -1/4 cup Cooking oil
  • -1/2 tsp Salt
  • - pepper to taste
  • -1 lb Venison steak cut into 1" chunks
  • -1 Clove garlic; minced, or garlic powder
  • -1/2 tsp Dry mustard
  • -Garlic powder to taste

How to Prepare
Mix all ingredients together. Place meat in sealable plastic bag, cover with marinade. Close bag and refrigerate 6 hours or overnight, turning bag occasionally. Cut up favorite veggies (I use green, yellow, & red pepper, onion and mushrooms). Alternate veggies and meat, brush vegetables with extra marinade and grill!

Hunter’s Stew
  • Brown 3 pounds of floured venison in butter
  • 2 Cups Burgundy
  • 2 Cups Beef Broth
  • 1/2 Cup Dry Wine
  • 6 Carrots
  • 6 Stalks Celery
  • 2 Medium Onions
  • 2 cloves Garlic
  • 3-4 Bay Leaves
  • 1 Tsp. Parsley
  • 1/2 Tsp. Chives
Stew One Hour then ad 2 Tsp. Paprika and 1 Cup Sour Cream

Venison Sloppy Joes


1 teaspoon olive oil
1 pound ground venison
1 jalapeno pepper, seeded and diced
1/2 cup ketchup
1 clove garlic, diced
2 teaspoons molasses
1 teaspoon prepared yellow mustard

Prep: Heat olive oil in a skillet over medium heat; brown ground venison with jalapeno pepper in the hot oil, stirring often, until meat is crumbly and no longer pink, about 10 minutes. Stir ketchup, garlic, molasses, and yellow mustard into the venison mixture, bring to a boil, and reduce heat to low. Simmer at least 10 minutes.

Breaded Venison Steaks in Wine


4-8 venison round steaks
1 cup cracked crumbs Salt and pepper 1 onion, chopped 1 cup red wine 1 egg, beaten ½ cup flour 4 tbsp. cooking oil 1 container mushrooms, sliced Dip steaks in egg, roll in mixture of crumbs, flour, salt, and pepper. Brown steaks in oil. Place in baking dish. Cover with onion, mushrooms, and wine. Bake, covered at 350 degrees Fahrenheit for 1-1½ hours.

Venison Scallopini


1½ lb. venison round steak, cut ½ inch thick
½ cup flour ½ tsp. pepper 1/3 cup light cream ¾ cup Parmesan cheese 1 cup Marsala wine or pineapple juice 1 clove garlic, crushed 1 tsp. salt 1 egg, slightly beaten ¾ cup fine cracker crumbs ¼ cup snipped parsley Heat oven to 375 degrees Fahrenheit. Pound meat pieces ¼-inch thick with the edge of a saucer or meat pounder. Stir flour, salt, and pepper together. Stir egg and cream together. Stir crumbs, Parmesan and parsley together. Dredge the meat first in the flour mixture, then the egg mixture, then the crumb mixture. In large skillet, heat butter and garlic until golden. Brown meat on both sides. Place browned meat in square baking dish, 8 x 8 x 2 inches. Pour wine over the top and cover. Bake 45-60 minutes or until meat is tender.

Venison & Mushroom Lasagna


1 can (10 1/2 ounces) Condensed Cream of Mushroom Soup
1/4 cup milk 1 pound ground Venison 2 cups Mushroom Italian Sauce (or your favorite spagetti or lasagna sauce) 9 lasagna noodles, cooked and drained 1 cup shredded Italian-blend or mozzarella cheese (about 4 ounces)
Heat the oven to 400°F. Stir the soup and milk in a small bowl until the mixture is smooth. Cook the Venison in a 10 or 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the sauce. Layer half the Venison mixture, 3 noodles and 1 cup soup mixture in an 11 x 7 x 2-inch baking dish. Top with 3 noodles, remaining venison mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish. Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish. Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.

Spicy Venison Pasta & Cheese


1 pound ground venison
1 can (10 1/2 ounces) Condensed Beef Broth 1 1/3 cups water 2 cups uncooked medium shell-shaped pasta 1 can (10 1/2 ounces) Condensed Cheddar Cheese Soup 1 cup Picante Sauce Cook the venison in a 10 or 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the broth and water in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often. Stir in the soup and picante sauce and cook until the mixture is hot and bubbling.

Venison Meat Loaf Recipe

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

1-1/2 pounds ground venison
2 tablespoons brown sugar
2 tablespoons spicy brown mustard
2 tablespoons white vinegar

In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased 9-in. x 5-in. loaf pan. Combine brown sugar, mustard and vinegar; pour over meat loaf. Bake, uncovered, at 350° for 70 minutes or until a meat thermometer reads 160°. Yield: 6-8 servings.

Venison Parmigiana Recipe

2 pounds boneless venison steaks
1 egg
1 tablespoon milk
2/3 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
5 tablespoons olive oil
1 small onion, finely chopped
2 cups hot water
1 can (6 ounces) tomato paste
1 teaspoon pepper

1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried marjoram
2 cups (8 ounces) shredded part-skim mozzarella cheese
Pound steaks to 1/4-in. thickness; cut into serving-size pieces. In a shallow bowl, beat egg and milk. In another bowl, combine bread crumbs and Parmesan cheese. Dip venison in egg mixture, then coat with crumb mixture. In a large skillet, brown meat in oil on both sides. Place in a greased 13-in. x 9-in. baking dish. In the drippings, saute onion for 2-3 minutes or until tender. Stir in the water, tomato paste, pepper, salt, sugar and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over venison. Cover and bake at 350° for 50 minutes or until meat is tender. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Yield: 6 servings.

Sweet Pepper Venison Stir-Fry Recipe


1/4 cup cornstarch
2 teaspoons sugar
6 tablespoons soy sauce
1/4 cup white wine vinegar
1/2 teaspoon pepper
1 venison tenderloin (about 1 pound), cut into 2-inch strips
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
3 tablespoons canola oil
Hot cooked rice
In a small bowl, combine the cornstarch, sugar, soy sauce, vinegar and pepper; stir until smooth. Pour half into a large resealable plastic bag; add venison. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade. Drain and discard marinade. In a large skillet or wok, stir-fry venison and peppers in oil for 4-6 minutes or until meat is no longer pink and peppers are crisp-tender. Stir reserved marinade; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.