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Vennison Recipes

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I know it's early......but is it ever "Too" Early for recipes?  I think I've found most of these on here but now with a chunk of us heading into the woods I thought it fitting to post up some of the better Venison Recipes I have or please add some of your own.  Honestly I think these all came from here anyways :)  Just consolidating.

Wow thats good Venison Pastrami
Venison Top Round Roasts.

The Cure:

• 5 tablespoons Tender Quick
• 4 tablespoons Dark Brown Sugar (packed)
• 3 Large Hole Dry Bay Leaves
• 1 teaspoon All Spice
• ½ teaspoon Garlic Powder
• ½ teaspoon Anis Seeds
• 1 table spoon Montreal Steak season
• 2 tablespoons coarse ground pepper
• ½ teaspoon of Ground Clove

This is the “dry cure” step of the process.
Mix all of the ingredients of the cure in a blender or spice grinder making sure all of the ingredients are as close to the same size as possible. Coat all of the meat evenly, and rub it in. Place the meat in zip lock freezer bag and lay flat in a glass baking dish. Put it in the fridge. Rotate the meat twice a day, for a week. If you want stronger flavor go up to two weeks.

After the meat gets done with its “time out”, remove it from the bag and rinse it in a water bath for two hours at room temp. Pat it dry and put on the second rub. Again Blend spices to break up Mustard and Coriander but pulse to keep them coarse.

Final Crust Rub:

• 1 tablespoon Garlic Powder
• 2 tablespoons Coarse ground Pepper
• 1 teaspoon Paprika
• 1 tablespoon Mustard Seed (Whole)
• 1 tablespoon Coriander (Whole)
• 1 teaspoon Dark Brown Sugar

Into the smoker it goes for 3-4 hours at 200deg. You are looking for about 150 to 155 degree internal temp of the meat. I like to use a combination of Hickory and Apple or Hickory and Maple as my wood.

Remove the roasts from the smoker and let rest until they cool to room temp. Place in zip lock baggy or an air tight container and place it in the fridge overnight, 24hours if possible. This will let it firm up. Slice as thin as possible and enjoy.


Shredded Venison with Au jus

Prep Time : 15 min
Cook Time : 6-8 hours
Yield : 12 - 20 servings

Venison roasts 3-5 lbs
2 1/2 cups water
1 1/4 cup soy sauce
1 tsp rosemary or 2 sprigs of fresh rosemary
1 tsp thyme
1 tsp garlic powder or 6 fresh garlic cloves chopped
1-2 bay leaf
5-7 whole peppercorns
1 tsp mustard seed
1 Tbsp sugar

Combine all ingredients in to the crock pot and cook 6-8 hours. Make sure roasts covered in juice. Shred meat and let see for another 30 min.
Serve on hard hoagie buns with au jus dipping sauce.


Venison Tenderloin "Fish Fry"

This one is a concept more, got it from a friend.

Take the Tenderloins out right after gutting and throw them in a ziploc with some water to keep them tender and clean.

Then clean them up, cut into cubes and mix with a mixture of simple Lawry's and Flour maybe  little pepper if you are feeling spicy.

Get a pan of oil going good then put them in you want the oil hot enough to crisp up the flour and so it stays on the meat rather that washes away.  Just a few minutes each side, then drain and eat.


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I do a similar (fish fry) method with backstrap medallions - a great alternative to the classic method of just pan-frying in butter and garlic. Cut them about 3/4" thick so you have time for the breading to get crispy but they don't cook to well done.

One thing I've never tried but I've seen done and it looks good is to serve this with some sort of sweet berry reduction sauce (like blackberry).

For some reason, sauces intimidate me - time to get over that and try it, I think!

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Full deer shoulder-

this is a beauty if you butcher your own deer.  Take the two shoulders and leave them whole, bone in.  Put on charcoal grill and get them browned up and then foil and add some liquid.  Cook for about four hours and then cut/shred the meat off.  Take that meat and put in foil pan and either smoke with some liquid or cover and season and cook another hour or so.  It's good and makes the butchering process go a lot quicker. 

Put on buns with cole slaw and sauce of your choosing.  Shoot the deer behind the shoulder first!!!


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that would work, we've just normally have done it outside.  Sometimes we've had it in the Spring, first time we did it was at a park at a reunion.  Completely agree if you were going to do in December or some other cold month.  Some of the monsters we shoot wouldn't even fit in a non commercial oven :)


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See, that's why I like the yearlings....can just hoist them into the oven whole...... :)

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  • Best Venison Marinade I have found for grilling . I have used it on chops and steaks even used it on jerky strips I had cut up at the butcher shop.
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1/2 lime, juiced
  • 1 tablespoon dried minced onion
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dry mustard
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon thyme
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried, minced garlic
  • 3 dashes hot pepper sauce (such as Tabasco®), or to taste

    Franks Hot Sauce RedHot , Original 
    2 For $3.00 - expires in 4 days 

  • 2 (4 ounce) venison steaks
  • Add all ingredients to list


  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    1 h 20 m
  1. Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Remove venison from the marinade and shake off excess. Discard remaining marinade.
  4. Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

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