If you’re like me, you’re coming down to the last of your venison. Here’s some ways to make that last little bit as delicious as it was the day it went in the freezer.
These recipes taste great and are perfect for getting that freezer emptied out and ready for next hunting season.
By utilizing meat from a deer’s ribs, neck, and shanks, as well as using any trim from more choice cuts, I typically end up with a bunch of ground venison. That’s not a problem, though. Use these three recipes and that ground venison will disappear in no time.
1. Venison Tacos
My family and I eat venison tacos a couple of times a month, at least until the meat supply runs out. They are super-easy to prepare. Just brown a pound of ground venison, add a seasoning packet (we like Ortega) and 3/4 cups of water and heat until the sauce is thickened. Lay the mixture on hard or soft taco shells with lettuce, tomato, salsa, and sour cream and enjoy.
This is a great after-work meal because it’s so easy to make and using ground venison instead of ground beef is a healthy alternative.
2. Cheesy Venison Hot Pockets
This one comes straight from Wide Open Spaces’ own Brad Smith. Once again, it’s easy to prepare and delicious. It’s the perfect appetizer for any summertime shindig and these things taste great cold, so if there’s any leftovers (unlikely), you can pack them for lunch on Monday. The ingredients are listed below. To see a video showing how to put them together. click here.
- 1 pound ground venison – drained
- Half block Velveeta Queso cheese
- Half block cream cheese
- 1 can green chilis
- 1 packet ranch dressing mix
- Dash of chili powder
- Dash of cumin
- 2 tubes crescent rolls
3. Venison Stroganoff
This recipe is good with ground venison or cubed venison (like your last jar of canned venny.) It goes together quick and fills you up quicker, so be careful when loading your plate.
Here’s what you’ll need to prepare it:
- 1 pound of ground or cubed venison
- Salt and pepper to taste
- Garlic powder to taste
- One chopped white onion
- 2 (10.75 ounce) cans of cream of mushroom soup
- 1 (16 ounce) package of egg noodles
- 1 (8 ounce) container of sour cream
Saute the onion in a large pan until soft, then add venison that’s been seasoned with salt, pepper, and garlic salt. Drain when the meat is completely browned, add the soup and reduce heat to a simmer. Cook noodles for 8-10 minutes in boiling water. When the noodles are almost finished, stir in the sour cream. Pour meat and sauce over hot noodles and serve.
Aside from ground venison, you’ve probably got a roast or two hanging out in the last of your venison. Here’s how to make them delicious.
4. Tiffany Lakosky’s Three Packet Roast
Another great example of the delicious recipes that can be found in Wide Open Spaces’ Wild Game Recipes section, this venison roast recipe is as easy and delicious as it gets. All you’ll need to prepare it is:
- 1 packet dry ranch dressing
- 1 packet dry Italian dressing
- 1 packet dry brown gravy
- 2 cups beef broth
- 1 large (3-4#) venison roast (any type of roast will work)
Place roast in crock pot and sprinkle dry packets over roast. Add two cups of beef broth. Cover and cook on low for 7 or more hours. Add potatoes, carrots, celery or any other goodies two hours before serving. The remaining liquid can be thickened and made into gravy. Serve with warm, crusty bread and a side salad.
Everyone loves venison jerky, but sometimes we’re too busy hunting to make it during the season. If you’ve got a few roasts left, pull them from the freezer and let them thaw, but not all the way.
Leaving the meat a little frozen will allow you to slice the meat thin while keeping it together. Then it’s just a matter of marinating and dehydrating. Learn some new jerky recipes or go with something that’s tried and true. Either way, get set to watch the last of your venison go bye-bye.
6. Venison Barbecue Sandwiches
It’s simple, it’s tasty, and it’s easy. What’s not to like about this recipe. Simply place a venison roast in a crockpot with a bottle of your favorite barbecue sauce and a cup of water, then cook on low for 8-10 hours. You’ll know when it’s done when you can easily shred the meat with a pair of forks. Shred and serve on rolls.
Maybe you’ve saved it for a special occasion or maybe it got pushed to the back of the freezer, but you still have piece of backstrap in the last of your venison? Awesome! Make the most of it with these recipes.
7. Stuffed Bacon Wrapped Backstrap
This recipe is perfect for your next backyard barbecue. To make it you’ll need:
- A chunk of backstrap 8-10 inches long
- Salt and pepper to taste
- Bleu cheese
- Sliced jalapenos (optional)
Saute the mushrooms in butter until soft, then let them cool. Slice your backstrap lengthwise most, but not all, the way through so the two sides can be opened like a book. Season the backstrap with salt and pepper inside and out, then spoon in cooled mushrooms and bleu cheese. Add some sliced jalapenos if like a little heat, then wrap the works in bacon, using toothpicks to hold it together. Grill over high heat until the the center of meat is 130 degrees then let rest under foil for 15 minutes. Mmm.
8. Venison Souvlaki
Most of the recipes on this list have been pretty easy to prepare. I’ll state it flat out, this one takes a while, but the end result is worth it. Hank Shaw has come up with a way to turn whitetail backstraps Greek. Here’s what you’ll need to get started:
- 1 1/2 pounds venison backstrap or leg meat, cut into 1-inch chunks
- 1/2 cup olive oil
- 1/4 cup lemon juice
- Zest of a lemon
- 2 tablespoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 7 ounces of Greek yogurt
- 1/2 cup diced cucumber, peeled and seeded
- 1 tablespoon dill
- 2 garlic cloves, minced
- Salt and black pepper to taste
- Red onions
- Lemon wedges
- Pita breads
This recipe is pretty complicated, so I’ll let you check out Hank’s instructions on how to prepare it. Just don’t get scared off. I’m a mediocre cook at best and was able to make this one taste great.
Use these recipes to prepare the last of your venison and get ready for next season. It’ll be here before you know it.