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Venison Recipes

When you’ve got deer meat, either because you proved your hunting prowess or because a friend ended up with more than they can use, there are many delicious dishes that you can make. Consider a few things about the meat to determine how it would best be used. Is it from a doe, which should be tender and can be used in lots of different ways, or is it from an older buck and would be better ground and used in sausage or chili? The age and size of the animal mostly determine what its meat is like, and towns generally have a place that will process the meat for you if you aren’t familiar with making your own sausage, for example.

Here are some recipes we’ve seen going around that sound like they’d make great fall or winter dishes. Do you have a favorite recipe that you make on off days or even in your truck? Send them to us or post to our Facebook and we’d be happy to share!

Venison Jerky

Ingredients:

• 5 pounds venison, use fairly good quality meat
• 1 cup soy sauce
• 1/2 cup lime juice
• 1/2 cup vinegar
• 1/4 cup crushed red chili flakes
• 2 tablespoons garlic powder

Directions: 

1. Slice meat against the grain approximately 3/16 to 1/4-inch thick. It works best if you slice the meat when it is partially frozen.
2. In a bowl mix together soy sauce, lime juice, vinegar, red chili flakes, and garlic powder. Add the meat to the cure and marinate for at least 24 hours, refrigerated.
3. Rack the meat in a hot smoker and smoke at a low temperature, approximately 100 degrees F, for 1 to 2 days until almost crispy. Don't over dry or the jerky will be too crunchy. Store, well wrapped, in non-frost free freezer for up to 1 year.

Recipe from Food Network.

Venison Chili

Ingredients:

• 4 tablespoons unsalted butter
• 1 red onion, chopped
• 4 cloves garlic, minced
• 4 tablespoons dark brown sugar
• 3 cups red wine
• 4 tablespoons red wine vinegar
• 4 tablespoons tomato paste
• 4 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon chili powder
• 2 tablespoons chopped fresh cilantro
• Salt to taste
• 4 tablespoons canola oil
• 10 slices cooked bacon, diced
• 2 pounds venison stew meat, trimmed and finely diced
• 2 cups black beans, cooked and drained

Directions:

1. Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.
3. Mix everything together thoroughly and let simmer for about 20 more minutes.

Recipe from Allrecipes.com.