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Venison Recipes: Slap Yo’ Momma Scrumptious! [PICS]

Old Wood Fire Grill

Tired of the usual boring, everyday venison recipes?

Check out these venison recipes so good you’ll slap your momma for not making them herself! Or your momma-in-law…might be safer!

Bacon Deer Steaks (Um, yeah, I said BACON!)

Old Wood Fire Grill

What you need:

  • 1 deer backstrap, cut into 1/4- to 1/2-inch steaks
  • salt/pepper
  • 1 pound of bacon

What to do:

  1. Season steaks
  2. Heat oil/butter in skillet
  3. Add steaks
  4. Cover with bacon
  5. Fry over medium heat till steaks are done to satisfaction
  6. Serve and CHOW DOWN!

Recipe courtesy of backwoodsbound.com

Venison Parmigiana (A new twist on an old favorite)

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What you need:

  • 2 pounds boneless venison steaks
  • 1 egg
  • 1 tablespoon milk
  • 2/3 cup seasoned bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 5 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cups hot water
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon pepper, salt, teaspoon sugar, dried marjoram
  • 2 cups shredded part-skim mozzarella cheese
What to do:
  1. Pound steaks to 1/4-in. thickness; cut into bite-size pieces.
  2. Beat egg and milk together. 
  3. Combine bread crumbs and Parmesan cheese in a separate bowl
  4. Dip venison in egg mixture, then coat with crumb mixture.
  5. In a large skillet, brown meat in oil on both sides.
  6. Place in a greased baking dish. In the drippings, saute onion for 2-3 minutes or until tender.
  7. Stir in the water, tomato paste, pepper, salt, sugar and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, for five minutes. Pour over venison.
  8. Cover and bake at 350° for 50 minutes or until meat is tender.
  9. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted.

Recipe courtesy of tasteofhome.com.

Venison Pastry (Here’s where you slap yo’ momma!)

Recipe courtesy of cookingchanneltv.com

Cooking Channel TV

What you need:

  • 2 pounds venison, neck, breast, flank or shoulder
  • 2 ounces seasoned flour
  • 2 ounces port
  • Juice of 1/2 lemon
  • 1/2 pint (1 cup) venison stock
  • Nutmeg
  • Thyme
  • Salt and freshly ground black pepper
  • 6 ounces butter
  • 1 1/4 pounds short crust or roughpuff pastry
  • 1 egg, beaten

What to do:

  1. Preheat the oven to 425 degrees F.
  2. Cut the venison into small steaks and dust with seasoned flour.
  3. Heat a little butter in a frying pan and sear the steaks on both sides quickly.
  4. Put the meat into a pie dish, add the port, lemon juice and stock.
  5. Sprinkle with grated nutmeg and thyme, salt and pepper.
  6. Lay the butter on top, cover with the pastry and glaze with beaten egg.
  7. Bake in the oven 15 minutes
  8. Lower the oven temperature to 350 and roast for an additional 1 3/4 hours.

Recipe courtesy of cookingchanneltv.com

Now you have a few more recipes for your venison repertoire!

NEXT: Fat Guy Tempts a Hungry Deer with Some Food, and It Didn’t Go Over Well [VIDEO]

Venison Recipes: Slap Yo’ Momma Scrumptious! [PICS]