Here are 3 scrumptious venison recipes you gotta try: swamp bottom hash, sweet fried backstrap, and Woody’s smell up the place deer & onions.
There’s nothing like down-home cooking after a long day of hunting, and these mouthwatering venison recipes will hit the spot like never before! You’ll have the kids and the dogs clamoring for more and your friends beating down the door for just one more taste.
Simply follow the directions, serve with your favorite hunks of bread and veggies, and chow down!
Swamp Bottom Hash
- 1½ pounds venison, cubed
- 1 large onion, chopped
- 3 medium potatoes, peeled and cubed
- 2 carrots, chopped
- ½ cup chopped celery
- 2 tsp season-all seasoning
- 4 tsp Worcestershire sauce
- 1 tsp hot sauce
- salt and pepper
- 2 cups cooked white rice
- Place venison, onion, potatoes, carrots and celery in a pressure cooker. Cover with water.
- Add the season-all, Worcester and hot sauce. Salt and pepper to taste.
- Cover and pressurize for 25 minutes.
- Strain meat out of the broth and allow to cool.
- Cover bottom of a large skillet with oil and heat over medium heat. Don’t use too much oil.
- Shred the meat by hand and add to the hot oil.
- Lightly flour and stir until nice and brown.
- While meat is frying, cook the rice per package directions. Set aside until needed.
- When the meat is browned, add back to the broth. Heat on medium until the broth thickens up like gravy. Stir often to keep from sticking.
- Once thickened, remove from heat and stir in the rice.
Sweet Fried Back Strap
- 1 pound deer back strap
- 2 eggs, beaten
- 1 cup milk
- 2 tsp honey
- 3 tsp brown sugar
- 2 cups flour
- oil for cooking
- Cut the back strap into 1/4-inch thick pieces. Beat flat with meat mallet.
- In a bowl, beat the eggs. Add the milk, honey and brown sugar. Stir well.
- Place the flour in a shallow dish.
- Heat a little oil in a large skillet over medium heat.
- Dip chops into the egg/milk mixture then roll in the flour. Add to hot oil.
- Cook until cooked to desired doneness flipping as needed.
- These are thin so they won’t take too long to cook so don’t overcook them!
- Remove and let rest a minute or two if you can wait.
Woody’s Smell up The Place Deer & Onions
- deer loin or roast
- 3 – 5 lbs. yellow onions
- 1 stick butter, maybe more
- garlic powder
- Slice the meat as thin as you can get it. Best done while still partially frozen.
- Slice the onions into thin slices and then in half.
- Melt the butter in an iron skillet. Turn on the exhaust fan!
- Place 1 – 2 inches of onions in the hot butter. Place the meat on top of the onions. Do not mix together.
- Season to taste with the salt, pepper and garlic powder.
- Cook over medium to medium-low heat until the meat starts to change color.
- Flip the meat only and season again with the seasonings.
- Cook until the meat changes colors again and then mix the meat and onions together.
Every night is a good night for venison! Get cookin’!