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7 Awesome Venison Recipes You'll Want to Try

venison recipes
Honest Food

Now that you've bagged that buck, you're probably looking for some new and yummy ways to cook it.

With any luck, you've finished up this fall's deer season with a freezer full of meat. But there's only so much deer chili and sausage a family can eat. Fortunately, there are a host of venison recipes available to help you create some scrumptious dishes.

We've compiled a few of our favorites for you to try:

1. Beer-marinated Venison
All Recipes

• 1 12 oz. bottle amber beer
• 1/4 cup soy sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ground black pepper
• 1 tablespoon salt
• hot pepper sauce, or to taste
• 4 venison steaks

1. Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.
2. Preheat an outdoor grill for high heat. Remove steaks from marinade and shake off excess.
3. Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving.
Recipe compliments of All Recipes. Serves 4.

2. Herb-crusted Venison Filets with Horseradish Sauce

Recipe from Broken Arrow Ranch, Photo Flickr/Timothy Vollmer
Flickr/Timothy Vollmer

• 3 - 5 pounds boneless leg filets or boneless loin, venison
• 2 tablespoons olive oil
• Salt to taste
• 3 tablespoons Dijon mustard
• 3 tablespoons black peppercorns
• 2 tablespoons rosemary
• 2 tablespoons thyme

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup horseradish
• 1 tablespoon Dijon mustard

1. Rub filets with olive oil, salt and mustard. Mix pepper, rosemary and thyme then season meat with the mixture. Cover or wrap the meat with plastic and allow to sit at room temperature for 1 hour. You can also marinate over night in the refrigerator.
2. Heat oven to 425°F or prepare a medium-hot grill. Roast/grill venison filets to rare or medium-rare. For rare meat, take out when internal temperature is 115°-120°F, about 15-20 minutes. For medium-rare pull meat when internal temperature is 120°-125°F, about 20-25 minutes. Slice filets against the grain into 1/4 inch medallions and serve with the horseradish sauce.
Mix sour cream, mayonnaise, horseradish, and mustard for the sauce. Chill until ready to serve.

Recipe compliments of Broken Arrow Ranch. Serves 6-8. 

3. Cheesy Deerburger and Potato Casserole

• 1 pound ground venison
• 3 cups potatoes, peeled and thinly sliced
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1/2 cup onion, chopped
• 3/4 cup milk
• 2 cups shredded cheddar cheese
• salt and pepper to taste

1. Brown venison.
2. In medium bowl combine soup, onion, milk, salt and pepper.
3. In a baking dish (11x7) alternately layer the potatoes, soup mixture, meat and cheese.
4. Repeat layers, ending with cheese on top.
5. Bake, covered, at 350 degrees for 1 to 1 1/2 hours, until potatoes are tender.
Recipe compliments of Serves 6.

4. Slow-cooker Venison Sloppy Joes
All Recipes

• 1/4 pound bacon
• 2 pounds venison stew meat
• 1 large yellow onion, chopped
• 1/2 cup brown sugar
• 1/4 cup red wine vinegar
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 2 tablespoons minced garlic
• 1 tablespoon Dijon mustard
• 1 cup ketchup
• salt and pepper to taste

1. Cook bacon over medium-high heat until evenly brown. Remove from skillet, crumble and set aside. Brown stew meat in bacon grease for flavor.
2. Put onion, sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt and pepper in slow cooker and mix well. Add bacon and venison and stir.
3. Cook for a minimum of eight hours on low setting. Use a fork to separate the meat into a thick and yummy Sloppy Joe-style barbecue.
Recipe compliments of All Recipes. Serves 4. 

More recipes from Wide Open Spaces:

Roast a pheasant this Thanksgiving

Why aren't you eating these Swedish venison meatballs with cranberry sauce?

10 delicious venison soups and stews to keep you warm

Probably the best venison recipe ever using gin

5. Venison Pot Roast

Recipe fromMissouri Department of Conservation,Photo Flickr/Jeffryw
Flickr/Jeffry W

• 2-3 pounds boneless venison roast
• 2 tablespoons cooking oil
• 2/3 cup tomato juice
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 2 teaspoons beef bouillon
• 3 tablespoons flour
• 1/2 cup sour cream or plain yogurt

1.  In a 4- to 6-quart pot, brown meat in oil.
2. Add tomato juice, onion, carrot and bouillon. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 to 2 hours until meat is tender. Remove meat.
3. To make a sauce, add water to juices to equal 2 cups of liquid. Stir flour into sour cream or yogurt and add to the pot. Cook and stir over medium heat until thickened and bubbly. Season to taste.
Recipe compliments of Missouri Dept. of Conservation. Serves 4-5.

6. Savory Venison Stew

Recipe from Broken Arrow Ranch, Photo Alby Headrick
Alby Headrick

• 1 pound venison stew chunks
• 1 bay leaf
• 1 tablespoon pickling spice (wrapped in cheesecloth)
• 1 cup chopped onion
• 1/8 teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 2 carrots, 2 celery stalks, and 2 red potatoes, chopped
• 2 chicken bouillon cubes
• 2 cups water
• 1 teaspoon red wine vinegar
• 1 8-ounce can tomato sauce

1. Brown the venison chunks.
2. Wrap the pickling spice in cheesecloth and tie with a string.
3. Slowly simmer all ingredients for 1 ½ hours or until venison is tender and vegetables are cooked. Remove cheesecloth wrapped spices before serving.

Recipe courtesy of Broken Arrow Ranch

7. Venison Tenderloin Bites
All Recipes

• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 1/2 cups bread crumbs
• 1/4 cup chopped parsley
• 1/2 cup Parmesan cheese
• 1 pound venison tenderloin, cut into cubes
• salt and pepper to taste
• 5 cups arugula
• 1 lemon, cut into quarters

1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
2. Warm the olive oil and garlic in a small saucepan over low heat for 5 minutes to infuse the flavor of the garlic into the olive oil. Place the bread crumbs into a mixing bowl, and pour the oil mixture over the top. Stir in the parsley, and Parmesan cheese into the bread crumb mixture until evenly blended. Press the venison cubes into the bread crumb mixture to coat, and place onto the prepared baking sheet.
3. Broil in the oven until the bread crumbs are golden, and the venison has turned from red to pink in the center, or to your desired degree of doneness, about 6 minutes. Turn the cubes occasionally as they cook.
4. Divide the arugula and top with the broiled venison. Squeeze a quarter of a lemon over each plate to serve.

Recipe courtesy of All Recipes. Serves 4. 

Now go take some deer meat out of the freezer and get creative!

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7 Awesome Venison Recipes You'll Want to Try