Category Archives: Venison

Western Venison Sausage

  • 5 lbs. venison; coarse ground
  • 2 cups bacon fat
  • 1 tbsp. monosodium glutamate
  • 2 tbsp. ground sage
  • 3 tbsp. salt
  • 5 tbsp. black pepper
  • 5 tbsp. sugar
  • 2 tbsp. garlic powder
  • 3 green bell pepper; finely chopped
  • 1 tbsp. thyme
  • 1 tbsp. tarragon
  • red wine
  • 1 tbsp. ground sage

Process ground venison and bacon fat together. Spread on a clean surface and sprinkle evenly with seasonings, mix thoroughly and re-grind if necessary. Test hotness by sauteing a small sample. Adjust seasonings. If the mix is too mild add seasonings. If too salty or too hot add more meat. Wine may be used to moisten the mixture.

Store in containers covering the meat with plastic wrap to avoid dehydration.

Venison/Corn Meatloaf

  • 1 1/2 lb. ground venison
  • 1/2 cup corn meal
  • 1 cup water
  • 1 tsp. garlic
  • 1 tbsp. bacon fat
  • 1 medium can whole kernel corn
  • 1 small onion; chopped
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tbsp. sugar
  • 2 eggs

Mix cornmeal and water in bowl. Brown venison in bacon fat; add corn and onion; cook together for 10 minutes. Add salt, pepper, garlic, eggs, and cornmeal mixture. Stir well and cook 15 minutes.

Place in greased loaf pan and bake 35-40 minutes at 350 degrees.


  • 3 lbs ground venison
  • 1 cup onion; chopped
  • 1 tsp. garlic powder
  • 1/4 cup salad oil
  • 2 jars spaghtetti sauce
  • 1/2 tsp. pepper
  • 2 tsp. Salt; for Sauce
  • 2 tsp. oregano
  • 2 tbsp. Salt; for macaroni
  • 1 lb. macaroni product
  • 2 cups cottage cheese
  • 1 lb. mozzarella cheese; sliced thin
  • 1/2 cup parmesan cheese; grated

Lightly saute ground venison and onion until meat is evenly browned. Add spaghetti sauce and spices. Simmer, stirring occasionally, about 45 minutes until mixture is reduced to consistency of sauce.

Cook macaroni in salted water, drain and mix it with the cheeses. In a large flat pan, spread 1/3 of the meat sauce; then half the macaroni and cheese mix. The another layer of meat and more of the macaroni cheexze mix, Then another layer of meat and then top with macaroni cheese mix. Add a bit of parmeasn cheese on top; dot with black olives and bake at 350 degrees F. 20-30 minutes until bubbly.

Cool 15 minutes, cut into squares and serve.

Yield: 12 servings

Venison Vegetable Pot

  • neck or backbone broken in chunks; fat removed
  • 1 onion; diced
  • 1/2 tsp. garlic powder
  • 2 cups meat stock
  • 2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 cup all purpose flour
  • 4 carrots; cooked and diced
  • 1 cup lima beans
  • 1 can corn
  • 2 med. potatoes; cooked and diced
  • 1/2 cup all purpose flour
  • 1/2 cup brandy or sherry
  • 1/2 cup cream
  • 3 ribs celery; chopped
  • salt and pepper; to taste

Thoroughly clean and wash venison. Place venison, stock, onion, garlic, carrots, celery, salt and pepper in pot; cover and boil. Reduce heat and simmer for 2 hours. Add water as needed. Remove bones from pot, pick meat, and dice.

Strain some broth and blender with flour. Add to pot with cream, potatoes, corn and lima beans. Correct seasonings, add brandy or sherry, cover and bake at 350 degrees for 20 minutes and serve.

Venison Tid Bits

  • venison tenderloin; cut bite size
  • 1/3 cup red wine
  • 1 tsp. thyme
  • 1/2 tsp. tarragon
  • 1 cup oil
  • 6 tbsp. soy sauce
  • 1 1/2 tsp. garlic powder
  • 1/2 cup onions; diced
  • 1/2 cup mushrooms; sliced
  • bacon

Shake above ingredients in a small jar.

Cut about 1 pound of venison into small bite-size chunks. Place venison in a bowl and marinate in above sauce several hours. Wrap a small slice of bacon around each chunk and spear with a toothpick. Set oven to broil. Place venison bites on broiler rack or pan. Cook on the lowest rack from heat and then move closer to heat to crisp the bacon.

Be careful not to overdo; venison gets tough when overdone.