Category Archives: Venison

Venison Tenderloin

  • 1 lb. venison tenderloin
  • 1/2 tsp. ground thyme
  • 1/4 tsp. ground nutmeg
  • 1 tsp. black pepper
  • 1/2 cup soy sauce
  • 1 cup hickory chips
  • 5 lb. charcoal
  • blackberry sauce
  • parsley sprigs
  • radish rosettes
  • yellow squash slices

Mix thyme, nutmeg, pepper and soy sauce, and marinate venison tenderloin overnight in the refrigerator. Soak 1 cup of hickory chips in a bucket of water overnight.

Build a fire in a covered barbecue grill using 5 lbs of charcoal. Allow the coals to burn for 30 minutes. If using a gas grill, preheat for 30 minutes. Scatter the soaked chips over the coals and close the lid for 10 minutes. Place the tenderloin on the grill and baste with the marinade, Close the lid and cook for 10 minutes. Turn the tenderloin and baste again. Close the lid and cook for another 10 minutes. The meat should be slightly pink in the center and quite moist.

Serve on a platter with Blackberry Sauce. Garnish with parsley sprigs, radish rosettes and yellow squash slices.

Yield: 2 – 4 servings

Venison Strogonoff

  • 2 lbs. venison roast
  • buttermilk
  • tenderizer
  • 2 tbsp. bacon fat
  • 1 large onion; chopped
  • flour to coat meat
  • salt and pepper
  • 1/2 pint sour cream
  • 1/2 cup bechamel sauce
  • 1 tsp. garlic powder
  • —Bechamel Sauce—
  • 4 tbsp. flour
  • 3 tbsp. butter
  • 1 1/2 cups milk
  • salt, pepper and accent

Marinate venison roast, steak of filet in buttermilk and tenderizer.

Mix butter and flour in a double boiler. Slowly ad milk and seasonings, stirring to blend.

Cut venison into bite-size chunks, salt and pepper to taste, roll in flour to coat.

Heat shortening to hot, fry venison quickly, remove from pan. Add pepper and onions; cook until tender. Drain off shortening. Return venison to pan. Add bechamel sauce. Stir to mix thoroughly; cover with a lid and simmer until tender.

Serve over rice.

Venison Stock

  • venison
  • onions
  • garlic powder
  • salt and pepper
  • small amount of sugar
  • msg
  • butter

Thoroughly clean and wash venison.

Boil meat in water until it falls off bone; cut meat into small pieces. Cut up 3 onions; add a small amount of garlic salt. Put in frying pan with butter and meat; saute until onions are tender. You can make gravy, etc. with this.

Venison Stir Frychops

  • 1 part venison steak
  • 2 parts carrots
  • 1-2 part(s) bean sprouts
  • 1/2 part celery
  • 1 part broccoli
  • 1/2 cup unsalted peanuts
  • 2 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1 tbsp. crushed red pepper
  • 1 tsp. cumin
  • cooked noodles; excluding seasoning pack

(Exact amount of ingredients is proportional to how many people you are serving. Using 1/2 lb. of venison as 1 part will feed 2 hungry people.)

Slice steaks cross grain and marinade in soy sauce for one day. Throw a little oil in a hot wok to avoid sticking. Stir in venison for about 1 minute. Add other ingredients, including seasoning, stirring frequently. Add additional soy sauce to coat all ingredients. Stir in noodles and serve immediately.

This dish is low in fat – the only fat comes from the peanuts and oil, which you can control.

Venison Stew With Tarragon

  • 3 lbs. boneless venison; cut bite size
  • 1 tbsp. sugar
  • 2 large onions; diced
  • flour
  • 2 large garlic cloves; minced
  • salt and pepper; to taste
  • 3 tbsp. bacon fat
  • 1/2 tsp. tarragon; dried
  • 2 cups meat stock

Marinate venison in buttermilk or yogurt overnight to soften meat and clean taste. Wash thoroughly, dust with flour, salt, and pepper. Brown meat on all sides in bacon fat over medium heat; add onions and remaining ingredients.

Cover and simmer approximately 1 1/4 hours or until tender.