Four Amazing Recipes for Venison
As hunting season comes to an end in most of the country, it is likely that you or someone you know has some deer meat already in the freezer. One nice sized buck can feed a family for at least a month. So, here are some unique recipes to try out.
Photo Via GameAndFishMag, courtesy of MissHomemade.com
2 cans of cream of mushroom soup
2 cups of beef broth
2 tablespoons of onion powder
1 cup of fresh mushrooms (preferable sliced)
5 tablespoons of dry onion soup mix
1 tablespoon of garlic powder
3-4 lbs of venison
Coat a large cooker with vegetable oil. Add in your soup, onion mix, broth, garlic, onion powder, and maybe some parsley. You will whisk it together until it becomes smooth.
Place the venison into the cooker and coat it with mixture. Cover and cook on high for five hours or until meat falls apart.
***It can also be cooked on low for eight hours, and if the meat is frozen, you can cook on high but for eight to ten hours.
*** Instead of a slow cooker you can bake it in the oven at 275 degrees for four to five hours, or again until tender.
4 lbs of venison
2 teaspoons of chili powder
2 teaspoons of onion powder
1 teaspoon liquid smoke
1/4 cup soy sauce
1/2 cup Worcestershire sauce
2 teaspoons of freshly ground pepper
2 teaspoons of garlic powder
1 teaspoon of Hungarian hot paprika
1/4 of a cup of brown sugar
1/4 of a cup of teriyaki sauce
3 tablespoons of hot sauce (to taste)
Trim the fat off the meat and cut into 4 inch strips and about a quarter to a half an inch thick. Pound the meat gently and set aside
Combine ingredients and mix. Then pour the marinade over the strips. Refrigerate overnight
Line a cooking sheet and place the meat on it without overlap. Cook in the oven for three hours each side at 150-175 degrees.
Crock-Pot Korean BBQ
Photo Via GameAndFishMag, courtesy of Julie Golob
2 lbs of venison (cut into stir-fry size bites)
A bag of spinach
1 packet of Campbell’s Korean BBQ Slow Cooker Sauce
Rinse, dry and cut meat into bites and place in Crock-Pot. Pour sauce over top and stir. Set the Crock-Pot on the lowest setting and cook for 5 to 7 hours.
Prepare noodles and place with spinach. Serve.
Crock-Pot Pulled BBQ
3 lbs of venison (with the fat trimmed)
1 small sweet onion (chopped)
3 tablespoons of fresh lemon juice
2 teaspoons of ground mustard
2 tablespoons of cornstarch
5 slices of bacon (chopped)
1 cup of ketchup
3 tablespoons of brown sugar
1 teaspoon of garlic
1/2 a cup of beef broth
In a skillet fry the bacon and onion until lightly crispy. Then remove the mixture and drain. Brown each side of the venison with remaining grease in the skillet.
Prepare the Crock-Pot with vegetable oil, and add the bacon mixture. Next, prepare in a bowl the ketchup, lemon, sugar, mustard, and garlic.
Place in the meat and pour the mixture over. Let it cook on low for ten hours.
*** When done, turn the pot on high, and add in whisked cornstarch and beef broth. Cover for ten minutes and serve.
Recipes via Game and Fish Magazine