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Venison Recipes

Here is a collection of venison recipes from Quick Easy Recipes. Please enjoy these recipes and if you have any favorite venison recipes that you would like to share with our many visitors please send them to us and we would be happy to include them in our collection.

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Brandied Venison Chops

  • 6 thickly cut rib chops
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1/3 cup brandy
  • 1/3 cup heavy cream
  • seasoning

Using a sharp knife trim all fat from the chops. Melt the butter in a large skillet and add oil. Bring the pan to high heat and sear the chops on both sides. Reduce the heat, cover, and cook the chops to medium rare (about 3 minutes). Place the chops on a hot serving platter. Deglaze the pan with brandy and ignite. Add the cream and heat just to a simmer. Season to taste. Pour the sauce over the chops and serve at once.
This venison recipe serves 3.


Canadian Classic Pot Roast

  • 4 or 5-pound venison haunch (well-aged)
  • 1 tablespoon cooking oil
  • sliced bacon
  • 1/2 cup water
  • 1/2 cup dry red wine
  • 1 teaspoon juniper berries
  • 1 teaspoon thyme
  • 1 teaspoon peppercorns
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon brown sugar

Remove all fat from the roast. Heat a large cast iron Dutch Oven to smoking, add oil and sear the roast on all sides. Remove the roast from the pan and wrap it with bacon slices using wooden toothpicks to hold it in place. Return the roast to the pan and add all other ingredients. Cover and roast in a 350-degree F. preheated oven for 12 minutes per pound. Add more water if needed. Remove the cover 15 minutes before the roast is done and increase the temperature to 400 degrees F.
This venison recipe will serve 3-4 persons per pound.


Salisbury Steak

  • 2 pounds lean ground venison
  • 1/2 pound fat ground pork
  • seasoning
  • cooking oil
  • 2 cans (10 ounces) cream of mushroom soup
  • 2 cans (10 ounces) of sliced mushrooms (drained)
  • 2 cups milk

Mix the venison and pork together and season to taste. Form into thick patties. Heat the oil in a skillet and brown the patties on both sides. Drain any fat from the pan. Mix the soup, mushrooms, and milk and pour over the patties. Cover and simmer gently for 1/2 hour.
This venison recipe will serve 4 to 6.


Venison Roast

  • 1 cup beef boullion or consomme
  • 1 cup wine or fruit juice
  • 4 tablespoons lemon juice
  • 1 clove garlic (crushed)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • dash of paprika
  • 1 large onion (chopped)
  • 1/4 teaspoon thyme

Remove all fat from the meat. Arrange 6-8 strips of side bacon over the meat. Roast for 30-40 minutes uncovered at 400 degrees F. Remove the bacon strips. Combine all ingredients and pour over the meat. Cover the meat with foil and continue roasting at 325 degrees F. Baste frequently. Allow 16-18 minutes of cooking time per pound.
This venison recipe will serve 2-3 people per pound.


Oven Barbecued Venison Steak

  • 6 (6 OZ) venison steaks
  • seasoning
  • garlic powder

Barbecue Sauce

  • 1 can (10 ounces) tomato soup
  • 3-4 cups water
  • 2 tablespoons brown sugar
  • 2 tablespoons vinegar
  • 1 clove crushed garlic
  • 1 large chopped onion
  • 1 cup chopped celery
  • 1/2 teaspoon dry mustard
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt

Trim all fat from the steaks. Lay the steaks on a cutting board and sprinkle them with salt, pepper, and garlic powder. Pound steaks lightly with a meat cleaver on both sides. Brown steaks in a hot oiled skillet. Place the steaks in a roasting pan. Combine all the sauce ingredients together and pour over the steaks. Bake at 350 degrees F. until done.
This venison recipe will serve 6.

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