Home Forums Hunting & Shooting Deer Hunting Please post your favorite venison recipe

I love diner food.

Wrap some bacon around it. All day, low and slow. ONions. carrots. eat it sooner or later, warm hot or cold. Love it.

Venison STROGANOFF

8 tablespoons flour
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon paprika
2 lbs venison tenderloin or steak trimmed of fat and cut into 11/2 x 1" strips.
2 cans condensed cream of mushroom soup
2/3 cup of water
1 package dried onion mushroom soup mix
2 jars of sliced mushrooms drained
1/2 cup sour cream
1 tablespoon parsley

In a crock pot, combine 1st
4 ingredients and mix well dry

Add meat pieces and smash around with a fork until all sides are well coated

Add canned soup, dry soup, and water and stir gently

Cook in crock pot on low for 6-8 hours
During last hour, stir in sour cream, mushrooms, and parsley and turn crock pot to high. Add a small amount of water if gravy is too thick.

Serve over egg noodles or mashed potatoes.

Ron

If the meat starts out good, there's all kinds of good ways to prepare it for eating. .

My preferred method. Let hang in the hide for a week. Up to 11 days or so doesn't hurt a thing either. If doing it this way make sure the chest is still split open so that any blood is out of the chest area while hanging, and also my advice is to make sure the trachea is removed.

Doing it this way ages the meat the same as hanging skinned, (I think better in my opinion) but doesn't dry out and shrink. Skinning is easy because rigor mortis that sets in quickly after a animal is killed, is gone.

Temperature is crucial, ideally should be hanging in a cooler between 34-37 degrees, but this yr I had 2 hanging in my garage with 1 warm day that got up to 50 outside, just above 40 in my garage, and I just packed them with ice for that one day. Both deer are once again excellent. Buck, doe, doesn't matter. This is the most consistent way I've found to always have very good venison that is not gamey even on a rutting buck.

ST, I’m going to try the hide on on one deer next year. Just to see.

Thank you both. It's always great to hear I've helped someone in the kitchen. FYI those books are going to be on sale starting February 15, which also just happens to be the day the next issue of Rifle Loony News hits the internet. www.riflesandrecipes.com Or there's always the old fashioned way: 406-521-0273.
Check them out. Mrs Mule Deer

PS: I keep both those books, plus Tenderize the Wild right by the stove so they're handy. Though tomorrow I'm going to play with a Tex Mex version of Lasagna. If I can get it the way I want it, it'll end up in Rifle Loony News.

Try it. I've always left deer hang, but skinned. I was dubious about letting the hide on initially, but not anymore. Like I said, just don't forget normal procedures just because the hide is on. Chest cavity split all the way down and no blood left to pool. Splitting the hide down the neck and removing the trachea is pretty important IMO. I also cut the head off tight behind the ears, but I don't think that's something that's important either way.

Temperature is critical. Do that and you end up with venison that is perfectly aged, but no meat loss due to shrinkage, and doesn't dry out.

Oh, and if you cut the rear legs off at the joint to hang like I do, skin a little tag end down off the joint and tendon. Otherwise that part of the hide dries fast tight to the bone and tendon and slows things down getting started when skinning. Made that mistake on my first one.

Thumbs up on the 70/30 with bacon. I mix dehydrated jalapeños and some kind of high temp cheese with it also before I package it and freeze. Also, using brisket instead of bacon is pretty awesome too!!

I really wish shrapnel was my next door neighbor.

🤤🤤🤤

Here's one that's an old favorite at our deer camp.

Venison with Rosemary

Ingredients:
2-3 lbs. of venison steak, cut 3/8" -1/2" thick. (Trim off all fat)
2 whole rosemary (ground is preferred, if available, 1 tbsp. or less to taste)
Garlic Powder
Pepper
2 cans Golden Mushroom soup
Burgundy wine
3-4 cups shredded Monterey Jack of Mozzarella cheese

Directions:
Place steak in a kettle, add rosemary and seasonings to taste.
Add enough wine to just cover the steaks.
Cover the kettle and simmer on top of the stove for approximately an hour or until tender.
Drain the broth from the steaks and reserve.
If using whole rosemary, strain broth and remove any rosemary on the steaks.
Place the steaks in a Pyrex dish large enough for a single layer.
Mix the broth with the Golden Mushroom soup until the consistency of thick gravy.
Pour over steaks until covered.
Bake at 375 degrees for 1 hour.
The last 10 minutes, add shredded cheese on top.

Adjust all quantities to your taste.

For venison steaks, trim off all fat put 3/4 inch thick steaks in a plastic bag. Add 3Tbs BALSAMIC vinegar, a couple Tbs olive oil and a cut up clove of garlic. Shake to coat the steaks and leave in the fridge a couple of hours to overnight. Grill rare.
I have fed this to Bambi lovers and they asked for more.

Tenderloins off a dink, threaded on a willow stick hot dog style, cooked over an open fire with lots of salt. Make sure the fire is dead out when you pack out the rest of the dink.

Keep the recipes coming. I have enjoyed reading them and plan to try them. Don't feel intimidated to list something simple. I love simple. I am a connoisseur of diner food and fast food

I like to do cut up tenderloin and taters with a stick of butter wrapped in foil mmm so good

Different chunk..

Good chow either way! This may be wild hog, I can’t remember.

We prefer cooked. RZ.