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10 Delicious Venison Recipes Perfect for the Fall Grilling Season [PICS]

Deer hunters…you got your kill in the wild, why not cook it the same way?

It’s fall season…try combining your hunting and cooking with these recipes that are perfect for the grill or even over hot coals.

Marinade recipes are below.

Venison Burgers

What you need:

  • 2 lb ground venison
  • 6 tbsp onion, chopped
  • 6 tbsp green pepper, chopped
  • Salt, pepper, minced garlic to taste

What to do:

  1. Mix all ingredients
  2. Form into patties
  3. Grill ’til desired doneness

Venison Kabobs

What you need:

  • 2 lb venison sirloin
  • Lemon-herb marinade
  • 2 onions, wedged
  • 2 zucchini, sliced
  • 2 peppers, diced
  • Mushrooms
  • Cherry tomatoes

What to do:

  1. Freeze venison long enough to make slicing easy
  2. Cut into ¼ sections
  3. Pour 2/3 marinade over meat
  4. Refrigerate for 3 hours
  5. Steam the vegetables in the microwave till softened, remove, drain excess fluid
  6. Coat vegetables in leftover marinade
  7. Pattern the veggies and meat on skewers
  8. Grill for about 10 minutes till desired doneness
  9. Baste with marinade throughout
thedoughwillriseagain

Venison Chops

What you need:

  • 2 lb ground venison OR 8 venison chops
  • 8 tbsp butter
  • 8 peeled and sliced potatoes
  • 4 quartered onions
  • 8 sliced carrots
  • Salt, pepper, and honey to taste

What to do:

  1. Make either burgers or chops to preference.
  2. Use heavy tin foil for the grill
  3. Put burger or chop on the foil
  4. Layer with onion, butter, carrot, potato, salt, pepper, seasoning, and honey.
  5. Cook over hot coals or grill for 60 minutes
deeranddeerhunting.com

Venison Skewers

What you need:

  • 2 lbs venison round (sliced into rope sections)
  • 3 garlic cloves
  • 2 tsp coriander
  • 5 tbsp onion, diced
  • 2 tbsp brown sugar
  • 3 tbsp soy sauce
  • Tabasco
  • 3 tbsp lemon juice
  • 4 tbsp dry sherry

What to do:

  1. Mix all marinade ingredients, add meat
  2. Refrigerate for 2 hours
  3. Skewer meat
  4. Put on grill about 5 inches from flame, turn as necessary till browned
  5. Cover with peanut sauce and serve

Directions for the Peanut Sauce

  1. Saute diced yellow onions in butter
  2. Add brown sugar, lemon juice, soy sauce, Tabasco and 1 cup of dry roasted peanuts
  3. Warm thoroughly
oldwoodfiregrill.com

Bacon and Venison Mignon

What you need:

  • Venison backstrap
  • 1 onion
  • ¼ C chopped garlin
  • 8 strips bacon
  • 2 C liquid marinade

What to do:

  1. Cut silver skin from backstrap and slice into slabs
  2. Season with salt, pepper, and spices to flavor
  3. Lightly season them with salt, pepper, cajun or seasoning of your choice
  4. Wrap bacon tightly around the venison
  5. Pin together with toothpicks
  6. Take sliced onion and put on top of each slab
  7. Pour marinade into a dish, layer mignon and marinade and refrigerate for 24 hours
  8. Remove onions and saute with garlic for garnish
  9. Grill mignons, continuously basting with marinade till desired doneness

Veni-Veggie Kabobs

What you need:

  • 1 C red wine vinegar
  • ½ cup honey
  • Garlic powder
  • 4 tbsp ketchup
  • ½ cup soy sauce
  • Pepper and salt to taste
  • 2 lbs boneless venison steak
  • 10 cherry tomatoes
  • Mushrooms
  • Zucchini cubed
  • Onion, cubed
  • Green and red peppers, cubed
  • 10 potatoes, cubed

What to do:

  1. In a Ziploc bag, mix meat with vinegar, honey, soy sauce, ketchup, pepper and garlic powder
  2. Put ½ C of marinade aside for later.
  3. Refrigerate for 6 hours
  4. Drain meat, keep marinade for basting
  5. Alternate meat and veggies on the skewers and baste while grilling over coals or on grill for about 20 minutes.

Venison Marinades

Need some sauce to lather over your grilled venison? We’ve got you covered.

Red Wine Marinade

What you need:

  • 1 cup dry red wine
  • 1 C chopped onion
  • 3 tbsp olive oil
  • 1 tsp thyme, rosemary or marjoram
  • Salt and pepper to taste
  • 1 clove minced garlic

What to do:

  1. Mix ingredients
  2. Combine with meat in Ziploc
  3. Marinate for at least 6 hours

Teriyaki Marinade

What you need:

  • ½ C soy sauce
  • 4 tbsp orange juice
  • 2 tbsp molasses
  • 3 tsp ground ginger
  • 2 tsp dry mustard
  • 1 garlic clove

What to do:

  1. Mix ingredients
  2. Combine with meat in Ziploc
  3. Marinate for at least 6 hours

Herb-Lemon Marinade

What you need:

  • ½ C lemon juice
  • ½ C olive oil
  • ½ C Worcestershire sauce
  • 2 tbsp honey
  • 1 tsp crushed basil
  • 1 tsp crushed thyme
  • Garlic salt and pepper to taste

What to do:

  1. Mix ingredients
  2. Combine with meat in Ziploc
  3. Marinate for at least 6 hours

Fajita Marinade

What you need:

  • 1 C salsa
  • 1 tsp pepper
  • 1 tsp Worcestershire sauce
  • 1 C red wine
  • Crushed garlic
  • 2 tbsp lime juice

What you need:

  1. Mix ingredients
  2. Combine with meat in Ziploc
  3. Marinate for at least 6 hours

Fall is a time when the temperature cools and you can cook over a grill again. It is also football season and what is more American than venison burgers while watching the game?!

All recipes via Rebekah Lewis

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10 Delicious Venison Recipes Perfect for the Fall Grilling Season [PICS]