These three super simple venison recipes keep things basic, but still bring out the best in your wild game.
One of the greatest benefits of deer hunting season comes after the hunt is over, and hopefully it's waiting for you in the freezer in the form of deer meat.
Venison is full of protein and has less fat than most red meat, making it a great choice for those who want a tasty meal without the added calories.
For those hunters and chefs who want a simple recipe (without much cook time) for preparing a tasty venison meal, the following recipes offer a few simple options.
Easy Venison Steaks
This easy venison steak recipe about as simple as it gets when it comes to preparing venison for a camp full of hungry hunters. All you need is 15 minutes to fully prep and cook this tasty venison meal.
- Mix 2 teaspoons of seasoning mix and 1 teaspoon each of garlic salt and onion salt in a small bowl.
- Coat both sides of the steak or venison backstrap with the seasonings evenly.
- Melt 2 tablespoons of butter over medium heat and drop the coated venison steak into a hot skillet once the butter is fully melted.
- Cook for 5 minutes a side or until it reaches your desired temperature.
- Grilling is an obvious option as well; grill steaks over medium-high heat for 5 minutes a side, or to your desired doneness.
- Crack fresh pepper over the steaks and let them sit for 5 minutes before eating.
- Finish with a favorite BBQ or steak sauce.
Venison and Mushroom Gravy
This one takes a little longer to prepare than a simple venison steak, but it adds another layer of satisfaction to a table full of hungry hunters who want something solid and hearty for their main course.
For this recipe, you'll need 2 pounds of cubed game meat (or stew meat).
- Add 1 tablespoon butter and 1 tablespoon olive oil to a large hot pan or cast iron skillet, and sauté venison to desired temperature on your stovetop, about 5-7 minutes.
- Remove venison from the pan, and add 8 ounces of sliced mushrooms. Sauté on high for two minutes, then add 1 1/2 cups vegetable or brown broth and 2 tablespoons soy sauce.
- Reduce the heat and slowly stir in a smooth mixture of 2 tablespoons flour and 3 tablespoons cold water.
- Add venison and cook another 5 minutes, then remove from heat. Eat it over rice or egg noodles.
Stew is typically saved for colder days, but still makes for an easy meal any time of year.
Get your venison cut into stew meat by your processor, or chop your own steaks into 1 inch cubes.
- Heat 3 tablespoons olive oil in a large pot over high heat. After coating 2 pounds venison stew meat with ¼ cup flour and some Creole seasoning, sear the meat in the hot olive oil for 2 to 3 minutes.
- Add 2 small chopped onions and sauté for 2 minutes before adding 1 cup each of chopped carrots and celery. Sauté for another 2 minutes before adding the 1 tablespoon chopped garlic cloves, a can of diced tomatoes, 1 tablespoon each of basil and thyme, 2 bay leaves and salt and pepper to taste.
- Add the red wine and stock and bring to a boil, then cover and reduce to a simmer for 45 minutes or until meat is tender.
So there you have it: cooking venison doesn't have to be difficult!