Recipes

Making sausage and jerky

Venison can make excellent sausages and jerky. Avoid using deer fat in the sausage; it makes the flavor stronger and does not store well. If you choose to add fat, pork fat works well for ground, processed meats because it adds flavor and moisture to the meat and keeps well. The amount of fat you add to your sausage can vary with your personal taste and diet needs.

For more tender jerky, ground venison may be substituted for the venison strips when using a dehydrator. To make thin strips, use a jerky gun or roll out meat between two pieces of waxed paper by using a rolling pin. Form into strips by shaping with a pizza cutter. Place strips on drying racks.

Ground Meat Mix for Basic Deer Sausage

Grind the meat and fat thoroughly, mix in salt and add one of the seasoning recipes. Knead one of the seasoning mixes listed below into meat. Keep mixture cold.

Salami Seasoning

Sausage Seasoning

Pepperoni Seasoning

To stuff and cook the sausage, you can use casings available from a local meat processor or aluminum foil wrapping.

If using casings, follow instructions for the type (run water through animal casings). To fill, use stuffing attachments for your meat grinder and pack tightly into casings.

For foil wrapping, place 1-2 pounds of mixture on a rectangle of foil and pull up opposite sides. Press to pack meat tightly, then fold the foil tightly against the meat. Turn and roll ends until tight.

Bake sausage in the oven by placing the stuffed casings or foil on a rack in a baking pan. Bake for 1 hour and 20 minutes at 300° F. Remove and cool rapidly.

Summer Sausage

Mix all ingredients well. Shape on aluminum foil in two rolls. Twist ends of rolls to secure. Refrigerate for 24 hours. Place in kettle and cover with water and boil 1 hour. Remove and punch holes in foil to drain water.

Buck's Jerky

Hot Jerky

To cut thin, even slices, use meat that is partially frozen. Cut the strips lengthwise with the grain and about 1 to 2 inches wide. Mix the seasonings and place the meat and seasonings in a resealable plastic bag. Work the seasonings into the meat with your hands. Refrigerate for several hours or overnight.

To dry, place on dehydrator trays and follow the directions of the appliance. Jerky can also be dried in an oven by hanging the strips with toothpicks from the racks. Cook for 10-12 hours at 150° F. with the door slightly ajar to allow moisture to escape. Place a tray under jerky to catch drips.

Venison cookery

Marinades

Marinating venison enhances the flavor, moisturizes and helps tenderize the meat. Here are a few basic marinades for use with grilling (steaks or kabobs), stir frying, broiling and baking. Commercial marinades are also available at your supermarket. If steaks or other cuts of venison may be tough, tenderize with a mallet before placing in marinade.

Red Wine Marinade

Mix together. Pour over meat in plastic bag and knead mixture together. Marinate at room temperature for 30 minutes or in the refrigerator for up to 6 hours.

Teriyaki Marinade

Mix together. Pour over meat in plastic bag and knead mixture together. Marinate in refrigerator for 10 hours or overnight. Vegetables can be marinated in mixture for kabobs or stir-fry, if desired.

Herb-Lemon Marinade

Mix together. Pour over meat in plastic bag and knead mixture together. Marinate in refrigerator for 6-10 hours. Marinade is good with vegetables for grilling or stir-fry.

Fajita Marinade

Works best with thinly sliced venison. Mix together. Pour over meat in plastic bag and knead together. Refrigerate 1-6 hours. Use as a stir-fry for fajitas or your favorite southwestern recipe.

Main Dishes

Take care in cooking cuts of venison. Always trim off all fat and as many of the tendons as possible before cooking. Most cuts can be prepared similar to beef. Tender cuts, such as the loin, rib and sirloin, can be broiled or roasted. Shoulder and hind cuts, such as round steak and arm and blade chops, are best cooked by stewing, braising or pot-roasting. Use tougher cuts in stews and ground venison. Try to keep meat moist and do not overcook.

Many traditional recipes for preparing venison are found in Cy Littlebee's Guide to Cooking Fish and Game, available from the Missouri Department of Conservation, Jefferson City. Here are a few popular recipes adapted for venison.

Venison-Bacon Appetizer

Cut venison in thin strips 1 inch by 3 inches. Marinate in salad dressing for 6-12 hours. Remove venison strips from marinade and roll around a chestnut or pepper, then with a bacon slice cut in half on outside. Secure with a toothpick. Grill or broil 10-12 minutes or until done.

Quesadillas

Cook ground venison adding 1/2 cup salsa and salt and pepper to taste. Remove from skillet. Spread refried beans on half of each tortilla, if desired. Top with peppers, onions and seasoned venison. Sprinkle cheese over half of each tortilla and fold in half, pressing gently. Cook quesadillas in a large skillet over medium heat until lightly browned, turning once. Cut into wedges and serve with salsa. Serves 4.

Venison Pot Pie

Remove all fat from meat. Brown meat in hot oil in a large saucepan. Stir in the 2 cups broth, thyme and pepper. Bring to a boil, then reduce heat, cover and simmer for 45 minutes. Add vegetables and simmer until meat is tender (15-30 minutes). Mix the 1/2 cup broth and 1/3 cup flour. Add to meat mixture and cook until thickened. Pour into a 2-quart casserole dish. Prepare the biscuit topping by stirring together the 3/4 cup flour, baking powder, sugar and a dash of salt. Cut in the butter. Make a well in the center and add the milk. Stir until just mixed, then spoon in 6 mounds atop the meat and gravy. Bake in a 450°F. oven for 12 minutes. Makes 5 servings.

Venison Pizza

Mix yeast, flour and salt. Add warm water and oil and mix. Knead on a floured surface until dough is soft. Place in greased bowl to rise for about 1 hour. While dough is rising, prepare the following:

Brown venison with peppers and onions in a skillet. Remove from skillet and set aside.

Sautè peppers and garlic in olive oil. Add mushrooms and finish cooking. Drain and set aside. Prepare the following:

Roll out half of dough to fit pizza stone or pan. Spread on a thin layer of sauce, then cover with half of venison, pepperoni or bacon, mushrooms and peppers, and then cheese. Repeat for the other pizza. Bake in a 450°F. oven for 15-20 minutes. Makes 5 servings.

Venison Chili
Good for strong or tough venison

Place venison, onion, pepper and garlic in a large saucepan and brown in about 2 tablespoons oil. Add the remainder of ingredients and bring to a boil. Reduce heat, cover and simmer for 30 minutes to 1 hour until meat is tender. Serves 4-6.

Venison and Vegetable Stir-fry

Stir together water, soy sauce, wine and cornstarch for marinade. Pound venison cuts with a meat tenderizer and cut into 1/2-inch pieces. Mix meat with half the marinade. Refrigerate 30 minutes, remove and drain. Heat oil in wok or large skillet. Stir-fry onions, mushrooms, vegetables and garlic. Remove from wok or skillet. Add venison to hot pan. Stir-fry until done. Push meat to center and add remaining marinade. Cook until thick, then add vegetables to coat. Serve on cooked rice. Serves 4.

Basic Venison Burgers

Mix well. Form into patties and grill, fry or broil.

Swedish Meatballs

In a mixing bowl, combine egg and 2 tablespoons milk. Stir in bread crumbs, onion, parsley, pepper and salt. Add meats and mix well. Shape into 30 meatballs. Cook meatballs in a large skillet in hot butter, turning to brown evenly. Remove from skillet when done and drain. Leave about 2 tablespoons of drippings in the skillet and add the flour, bouillon and a dash of pepper to the drippings and mix. Stir in the milk and mushrooms or soup. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute and add meatballs to skillet. Heat through.

Venison Pot Roast

Remove all fat from roast. In a 4- to 6-quart pot, brown meat in oil. Blot any remaining oil or fat. Add juice, onion, carrot and bouillon. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 to 2 hours until meat is tender. Remove meat. To make a sauce, add water to juices to equal 2 cups of liquid. Stir flour into sour cream or yogurt. Stir into juices in pot. Cook and stir over medium heat until thickened and bubbly. Season to taste. Serves 4-5.

Pot Roast and Vegetables

Remove all fat from roast. In a 4- to 6-quart pot, brown meat in oil. Blot any remaining oil or fat. Add onion, garlic, bouillon, salt and pepper. Pour in 1 to 2 cups water and cover. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 to 2 hours until meat is tender. Add vegetables cut into chunks for quicker cooking. Make sure vegetables are covered with broth or add enough water to cover. Allow vegetables to simmer in broth for 30 minutes.

Venison Loin Roast

Combine nuts, breadcrumbs, parsley, oil, pepper and salt in a bowl. Place the roast on a rack in a roast pan and rub with a small amount of oil. Coat the roast with the nut mixture on all sides, pressing to make it stick. Roast in a 425° F. oven for 30 minutes or until desired doneness. Let rest for 5 minutes before slicing.

Mushroom and Venison Stew
Good for strong or tough venison

Drench meat cubes in flour and brown in a large saucepan in hot oil. Drain oil. Add the bouillon, water, onion, garlic, Worcestershire, wine, herbs, salt and pepper. Bring to a boil and simmer until meat is tender (1-2 hours). Stir in potatoes, carrots, celery and mushrooms. Bring to a boil, then reduce heat. Simmer 20-30 minutes until vegetables are done. Remove bay leaf. Serves 6.

Grilled Kabobs

Partially freeze venison and slice 1/4-inch thick. Pour 2/3 of the marinade over venison and refrigerate for 3-4 hours. Steam onion, zucchini and green pepper in microwave until almost done. Remove and drain. Toss all vegetables in remaining marinade to coat. Thread meat and vegetables on metal or bamboo skewers. Grill for 10-12 minutes or until meat is done. Brush with remaining marinade from vegetables. Serves 4.

Swiss Steak

Cut steaks into 4 or more pieces. Mix the flour, salt and pepper. Tenderize meat with a mallet, pounding flour mixture into meat. Brown meat in a large skillet of hot oil. Remove all oil. Add tomatoes, onion, celery, carrot and thyme. Bring to a boil, then reduce heat. Cover and simmer for 1-2 hours, until meat is tender. (Or place in covered casserole dish and bake for 1 hour at 350 ° F.) Serve with rice or noodles. Makes 4 servings.

Green Bean Stir-Fry

Sauce:

Mix together all of the sauce ingredients and set aside. Heat the oil in a wok or large skillet and add the green beans. Stir-fry beans for about 4 minutes or until tender. Remove and set beans aside. Add the ginger and garlic to the pan and cook them lightly. Add the pepper and venison, crumbling the venison with a fork or spatula. Stir-fry until meat is done, then add sauce mix. Cook and stir until sauce thickens. Fold in the green beans and heat for 1 minute. Serve with rice or noodles. Serves 4.

Venison Stroganoff

Partially freeze venison and slice across the grain into bite-size strips. Stir together sour cream and flour. Stir in water, bouillon, salt and pepper. Set aside. In a large skillet, cook and stir the meat in hot butter until done. Remove from skillet. Add mushrooms, onion and garlic. Cook and stir until done. Mix meat and vegetables together. Stir flour mixture into skillet. Cook and stir until thick and bubbly. Serve over noodles. Serves 4.

Happy Camper Venison

Form ground venison into 4 burgers or separate chops. Tear off four sheets of heavy aluminum foil for grilling. Place burger in center of foil and cover with sections of onion and a pat of butter. Lay slices of carrot and potato atop onion. Sprinkle with salt, pepper and seasoning as you layer vegetables. Drizzle with honey. Seal foil packet and repeat for other three meat patties. Place on grill or hot coals and cook for about 1 hour. Check for doneness. Serves 4.

Canned Venison

Brown deer chunks in water in a soup pot. Add a beef soup bone to give the broth some fat. Fill quart-jars with meat chunks within one-inch of lid. Add 1 teaspoon salt (1/2 teaspoon for pint-jars.) Fill jar with enough broth to just cover meat. Pressure-cook according to your cooker manufacturer's recommendations or for 90 minutes at 10 pounds.

Additional venison recipes and videos are available from the Missouri Outdoors TV show.