Outdoor Cooking and Wildlife Recipes

   

Index

Fish
Pheasant
Other Game Birds
Venison (deer, elk, moose)
Other Big Game
Small Game (rabbit, squirrel, etc.)
Goose / Duck
Camping Food (Game / Non-game)
Dutch Oven Recipes
Miscellaneous
Kids Can Cook

Venison Recipes

 


Sun-Dried Tomato Basil Tenderloin

(4 servings)
1/2 c. hot water
1 oz. dry-pack sun-dried tomatoes, coarsely snipped
1/4 c. snipped fresh basil
1-lb. venison tenderloin
1/4 tsp. freshly ground pepper

In small mixing bowl, combine water and tomatoes.
Soak for 30 minutes to soften tomatoes.
Drain. Add basil to tomatoes. Mix well.
Prepare grill for medium direct heat.
Spray cooking grid wind non-stick vegetable cooking spray.
Make a horizontal cut through the center of tenderloin to within 1/2" of opposite side; do not cut through.
Open tenderloin like a book.
Spoon and pack tomato mixture down one side of tenderloin.
Fold other side of tenderloin over to enclose stuffing.
Tie tenderloin with kitchen string at 11/2" intervals.
Sprinkle tenderloin evenly with pepper.
Grill tenderloin, covered, for 16-20 minutes, or until desired doneness, turning tenderloin tow or three times.
Let tenderloin stand, tented with foil for 5 minutes before slicing.
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French Dip with Elk Roast

3-lb. elk top or bottom round roast
4 cloves garlic, cut into slivers
4 cups beef or elk stock
4 teaspoons beef bouillon granules
1/2 tsp. pepper
10-12 hoagie buns, split

Pierce roast several times with tip of sharp knife. Insert garlic slivers into holes made by knife.
Place roast in 6-qt. Dutch oven. Add stock, bouillon and pepper. Bring to a boil over high heat.
Reduce heat to low. Cover. Simmer for 1-11/2 hours, or until meat is tender, turning meat occasionally.
Remove roast from pan; let stand for 10 minutes.
Cut meat into very thin slices. 
Strain liquid in pan through fine-mesh sieve.
Return liquid to pan; add sliced meat to liquid.
(Recipe can be prepared to this point, then refrigerated and reheat when ready to use.)
Heat meat mixture over medium-low for 10-12 minutes, or until hot.
Using slotted spoon, spoon meat evenly into hoagie buns.
Serve with small dish of cooking liquid for dipping.
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Ranch Burgers

1/3 C. sour cream
1 T. plus 1 tsp. Ranch dressing mix, divided
1 lb. lean ground venison, crumbled
1/4 C. sliced green onions
2 T. cold water
1/8 tsp. pepper
4 hamburger buns, split

In small mixing bowl, combine sour cream and 1 tsp. dressing mix. Cover with plastic wrap. Chill.
In medium mixing bowl, combine venison, green onions, water, pepper and remaining 1 T. dressing mix.  Mix well. Shape mixture into four 1/2 inch thick patties. Heat 12" nonstick skillet over medium heat.
Spray skillet with nonstick vegetable cooking spray. 
Add patties.  Cook for 6 to 8 minutes, or until meat is desired doneness, turning patties over once. Place patties in buns and top evenly with sour cream mixture.
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Tasty Jerky Recipe

1 lb venison or elk (works with goose)
1 c. soy sauce or teriyaki sauce
1 c. Worcestershire sauce
1 T. Liquid smoke       
Season salt, pepper, salt,
pepper flakes to taste

Slice meat into thin 1/4 inch slices. Mix all ingredients and sliced meat in glass container or zip-lock bag.
Marinate in refrigerator for 24 hours. Drain liquid from meat and pat dry with paper towel.
Sprinkle marinated meat with your choice of salt, pepper, hot pepper flakes, or season salt to your taste. 
Put meat in dehydrator for 2-8 hours depending on your preference for jerky tenderness. 
Jerky can also be put into the oven on a rack at 140-160 degrees for 4-12 hours.
Recipe from Andy Gabbert, GFP Biologist
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Venison Salami

5 lbs. ground deer or elk
5 T. Morton Tender Quick Salt
2 1/2 tsp. coarse black pepper
2 1/2 tsp. garlic salt
2 1/2 tsp. mustard seeds

Mix well. Cover with plastic wrap pushed down on meat mixture. Refrigerate 4 days mixing well at least once a day.
On 4th day form mixture in to long rolls, place on baking sheet.
Cook at 225 for 4 hours.
Wrap in plastic wrap and store in the refrigerator.
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Zesty Chislic

1 C. zesty Italian dressing
1 C. Dorothy Lynch dressing
1 lb deer, antelope, or elk roast (or pieces)

Wooden Skewers (soaked in water for 20 minutes). Cut deer roast into bite size pieces.
Marinate meat in the Dorothy Lynch and Zesty Italian dressing for 30 minutes to overnight.
Drain dressing off meat. Place meat evenly on wooden skewers.
Grill chislic at a high temperature until cooked to desired temperature.
The chislic can also be broiled in the oven or placed in a deep fat fryer.
(do not skewer meat if you are preparing it in the fryer)
Recipe from Sandy Richter, The Outdoor Campus-East 
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Venison Bean Bake

Brown 11/2 lb. Ground venison and one chopped onion
Add one quart pureed canned tomatoes
Add two cans dark red kidney beans
Add one can buttered beans
Add one can Bush's baked beans
Add 1/2 cup brown sugar
Add 2 cups sliced venison ring sausage
Bake in a roaster or Dutch oven at 375 degrees for one hour
May substitute browned bacon for sausage
Allene Flora, The Outdoor Campus-East volunteer
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ELK / DEER / MOOSE STROGANOFF

Cut roast or steaks into small chunks.
Marinate overnight in:
1/2 c. cooking oil
1 can beef broth
1/2 tsp. salt or Mrs. Dash
1/2 tsp. pepper

Slice and cook in butter:
1 large onion
2 cups mushrooms
1 clove garlic or 1 tsp. garlic powder

Roll meat in flour, add to the cooked ingredients and cook until brown.
Add 2 cans of beef broth, cover and simmer for 1 hr.
Remove from the heat, add 1 cup sour cream, stir and simmer while stirring.
Serve over needles or add frozen egg noodles that have been rinsed in hot water and place in a crock pot to simmer together.
Allene Flora, The Outdoor Campus-East volunteer
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SPANISH RICE

Fry one pound of venison bacon and crumble.
Saute in the bacon fat -1/2 c. chopped green onions and 1 large diced green pepper.
Prepare rice (6 cups when prepared)
Place all of the above ingredients in a large skillet with 2 cans Mexican stewed tomatoes. Simmer 25 minutes and serve with cheese.
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DUMPLINGS

Mix:
1 1/2 C. flour
1 Tbsp. Chopped parsley
2 Tsp. baking powder
1/2 Tsp. salt
2/3 C. buttermilk ( may use vinegar to sour milk)
1 beaten egg
2 Tbsp. Melted butter
Drop by spoonfuls into boiling soup or stew.
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SWEET AND SOUR SAUCE

Marinade meat in:
1 Tbsp. Dry sherry
2 Tsp. soy sauce
1/2 tsp. salt

Mix:
1/4 c. chicken broth
1/4 c. cider vinegar
1/4 c. brown sugar
3 Tbsp. Catsup
1 can drained pineapple chunks

Take the mix and pour over the marinating meat in a skillet. Stir until thick and translucent.
May add green peppers and thin sliced carrots before serving. May serve over a bed of rice or noodles.
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SMOTHERED VENISON

3 lbs. venison, round or rump
salt/pepper
flour
1 tsp. celery seed
2 tbsp. prepared mustard or horseradish
1 cut strained tomatoes

Season the venison with salt and pepper and roll in flour.
Place in melted fat in a Dutch oven or heavy-covered pan and brown on all sides.
Add celery seed, prepared mustard or horseradish, and strained tomatoes.
Cover and simmer 3 hours or until tender.
By Don Nankivel
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