Venison Recipes

1 lb. ground venison
2 tablespoons steak seasoning
2 tablespoons Worcestershire sauce
¼ cup oil
2 tablespoons butter
8 oz. mushrooms. sliced
1 onion, sliced
1 bell pepper, sliced
1 family-size, roll-out pizza crust
1 lb. mozzarella, shredded

Combine venison, steak seasoning and Worcestershire sauce in large bowl. Refrigerator at least an hour. When ready to cook, add oil to large skillet over medium-high heat. Brown venison, drain (if needed) and place in bowl. While venison is cooling, return skillet to medium heat. Add butter, mushrooms, onion and bell pepper. Sauté, remove and allow to cool.

Heat oven to temperature designated on pizza dough package. Roll dough onto greased cookie sheet and poke with a fork. Spread the cool meat evenly across dough, followed by cool vegetables. Top with mozzarella. Bake according to pizza dough directions until crust is crispy and cheese is melted and starting to brown.

Once a deer has been harvested, it is often wondered what to do with the shoulders. Yes, when trimmed off of the bone, they do make excellent ground meat, but cooking on the bone provides more flavor and the ability to use all of the meat from the bone. This recipe incorporates a long slow cook to create a tender and flavor product ready for any barbecue sandwich. 

1 bone-in deer shoulder
Dry rub of your choosing
Mustard
Apple juice
Worcestershire sauce
Soy sauce

Start by generously rubbing the deer shoulder with mustard and coating with a thick layer of your favorite dry rub. Start a smoker and set to 250 degrees. Lay the shoulder on the middle rack. Smoke for about 5 hours, adding wood every hour. Once the shoulder has a good bark, transfer to an aluminum pan. Fill the pan about half way with apple juice, a few splashes of worcestershire sauce and soy sauce. Wrap the top of the pan with aluminum foil and place back on the smoker, now increasing the temperature to 275. Cook for about 3 hours, checking the shoulder for tenderness, and flip over in the pan, cover, and cook for another 2 to 3 hours or until the meat is fork tender and falling off the bone. Once the meat is cool enough to handle, shred the meat and add your favorite barbecue accompaniments for a great meal!

10 lb. ground venison
10 lb. ground pork shoulder
1 cup minced garlic
8 cups sliced green onion tops
1 cup chopped parsley
12 tablespoons kosher salt
8 teaspoons black pepper
5 teaspoons cayenne pepper
4 tablespoons garlic powder
16 teaspoons paprika
1 tablespoon thyme
5 cups cold water

Grind venison and pork once through a fine grinding plate. To ensure a great texture, keep meat ice cold, almost frozen. In a large mixing tub, mix remaining ingredients into meat by hand until it is a cohesive mixture. Fry a small patty to test for flavor. Freeze as patties, or stuff into hog casings for a delicious grilled bratwurst. 

2 tablespoons oil
1 stick butter
1 lb. ground venison
Salt and pepper to taste
10 oz. sliced mushrooms
1 small onion, chopped
1 celery rib, chopped
2 tablespoons minced garlic
1 tablespoon flour
1½ cups beef broth
1 tablespoon Worcestershire sauce
1 cup sour cream
12 oz. egg noodles

Heat oil and a tablespoon of butter in a large skillet on high. When hot, add ground venison and season with salt and pepper. When brown, remove venison from skillet. Add 2 tablespoons butter, mushrooms, onion, celery and garlic to the skillet. Cook until tender and add flour to the vegetables. After 20 seconds, whisk in broth and Worcestershire. When hot, stir in sour cream. When the mix begins to bubble, add venison and simmer for a few minutes. Serve over buttered noodles or rice.

42 lbs. ground venison
2 lbs. Italian sausage
2 eggs
1 1/2 cups ketchup (divided)
1 sleeve saltine crackers,
crushed
2 tablespoons Worcestershire
2 tablespoons Italian
seasoning
2 teaspoons garlic powder
1 tablespoon minced onion
1 teaspoon red pepper flakes
Salt and pepper to taste

In a large bowl, combine all ingredients (save 1⁄2 cup of ketchup). With your hands, mix until all ingredients are evenly distributed, and sausage and venison have combined to appear as one ground meat instead of two. Form the meat into a football-shaped loaf and place on a wire rack or roaster inside a larger pan or glass dish. This will prevent the
meatloaf from sitting in the juices it releases. Evenly distribute the remaining 1⁄2 cup of ketchup over the meatloaf. Place the meatloaf in a 400-degree oven. A meatloaf of this size should take between 60 and 90 minutes. It’s always best to use a thermometer and pull the meatloaf out of the oven when it reaches 160 degrees in its thickest part. Let the meatloaf rest for about 10 minutes before slicing and serving with your favorite side dishes.

1 pound lean ground deer meat (venison)
1/2 cup finely diced onion
3 cloves garlic, minced
1 1/2 teaspoons cumin
1 1/2 teaspoons chili powder
1/2 teaspoon black pepper
1 – 16 ounce can refried beans
6 tostadas (We use white corn tortillas that we fry in vegetable oil until golden and crispy)  

Heat a large skillet over medium high heat. Add the ground venison, onion, and garlic and cook until ground venison is crumbled, browned and no longer pink. Drain excess grease if needed, then, reduce heat to medium. Stir in the cumin, chili powder and pepper. While the venison is browning, heat up your refried bean mixture. Spread the bean mixture onto a tostada and add the ground venison mixture. Top with fresh toppings of your choice. Serve immediately.