Two Delicious Venison Loin Recipes

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Two Delicious Venison Loin Recipes

One of the author's favorite methods of preparing venison loin begins with patting the meat down with a good venison rub.

One of the author’s favorite methods of preparing venison loin begins with patting the meat down with a good venison rub.

We’re halfway to fall hunting season and you still have some venison in the freezer. Here are two recipes for venison loin that will leave your mouth watering for more and help you clear out the freezer for the next round of fine eating.

One of the best things about hunting is, of course, all the great meat free from preservatives and any other chemicals that might be found in store-bought fare. Wild game meat is organic, it’s “green,” and it’s really good! I put three deer in the freezer last fall, and I am lamenting the fact that my supply of venison is almost gone. I make a lot of roasts in the slow cooker and a good portion of my venison was made into breakfast sausage and burger. I also make a lot of sausage out of bear meat. But one of the best delicacies of all is deer loin. Some people call them backstraps, but whatever you want to call them, they are tender and juicy and delicious—if you fix them properly.

I primarily use the loins in two ways. Hopefully they will help you enjoy your venison more. Add your comments to this post about how you like to fix your loins, I would love to hear them, I am always experimenting!

A good rub

The first method begins with patting the loins down with a good venison rub. I often use Hi Mountain Seasonings’ Western Venison Rub. It usually turns out great, though it might have a touch too much black pepper for some people. I like to let the loins set at room temperature for 10 minutes or so while the rub soaks in before putting them on the grill. Don’t be afraid to use the rub liberally. Make sure the loins are fully thawed before cooking or they may not come out even.

If you're using the first method, slice the loins into one-inch-thick steaks after grilling them.

Once on the grill, I cook them slowly at about 300 degrees for around 20 to 25 minutes. I try to only turn them over once, and then back, but sometimes they need to be turned twice to get an even cooking. I use a meat thermometer to check the interior temperature. I rely more on the interior temperature than on the time on the grill. You do not want to overcook them, this is important. Venison has very little fat content and should not be overcooked. If you like it pretty rare to medium rare, you will want the interior temperature to be roughly 135 to 145 degrees.

Well done is 160 degrees, but even if you like most meat well done, you may want to go with a little pink in the middle with venison. It is very lean and if you get it to well done it can be dry. If you let the interior temperature get over 160 degrees, you run the risk of it losing that tenderness that makes it so great.

Slice the loins into one-inch-thick steaks. The loins turn out juicy and so tender they practically melt in your mouth.

Fried deliciousness

The other way I love to make the loins is frying them in breading. Some people call it “chicken fried steak.” You will call it “delicious!”

I make the breading by combing one cup each of flour, cornmeal, and grated parmesan cheese. To that I add about two tablespoons of Lawry’s Seasoned Salt. Mix it up good and spread it out on a plate or large bowl. Then beat one egg into a half cup of milk and put into a bowl.

Venison loin fries best if you flatten it with a meat hammer or slice it thin.

The loins fry best if you flatten them with a meat hammer or slice them fairly thin and tenderize them. This allows them to cook all the way through before the breading burns.

In a frying pan, preheat oil an inch deep to 375 degrees. Dredge the meat through the milk and egg mixture and let it drip mostly off. Then drop it flat on each side into the breading, pressing down to make sure you get a good coating. Slide the steaks into the oil and fry about three minutes on each side or until each side is golden brown. Be careful with the temperature of your oil. If it gets much over 400 degrees, it will start to smoke and burn the breading. If it drops below 325, it will soak into the breading and add greasiness rather than turning it golden brown.

These two recipes are guaranteed to be added to your favorites list. It’s hard to beat good venison loin for a meal that pleases everyone in the house. If you use these suggestions, chances are you won’t have any venison in the freezer at this time next year!

Sweet Pepper Venison Stir-Fry




1/4 c. cornstarch

2 t. sugar

6 T. soy sauce

1/4 c. white wine vinegar

1/2 t. black pepper

1 venison tenderloin (about 1 pound), cut into 2″ strips

1 medium green pepper, julienned

1 medium sweet red pepper, julienned

3 T. canola oil


  • In a small bowl, combine the cornstarch, sugar, soy sauce, vinegar and black pepper; stir until smooth.  Pour half into a large resealable plastic bag; add venison.  Seal bag and turn to coat; refrigerate for 1-2 hours.
  • Drain and discard marinade.  In a large skillet or wok stir-fry venison and peppers in oil for 4-6 minutes or until meat is no longer pink and peppers are crisp tender.  Stir reserved marinade; add to pan.  Bring to a boil.  Cook and stir 1-2 minutes or until thickened.  Serve with rice.
From: Taste of Home Recipes
TOTAL TIME: Prep: 15 min. + marinating Cook: 10 min.    MAKES: 2 servings

Venison Steak Sandwich W/ Caramelized Onions

Found at:          Posted by: MarraMamba                              Photo by: Kim127

Total Time: 50 min.          Prep Time:  15 min.          Cook Time: 35 Min

Servings:  2-4


  • 1 lb Venison Steak
  • 2 T. Teriyaki Marinade
  • 1 t. Sesame Oil

For the Mustard Mayonnaise

  • 4 T. Mayonnaise
  • 1 T. Coarse Grain Mustard
  • 1 pinch Salt & freshly ground Black Pepper


For the Caramelized Onions

  • 4 T. Unsalted Butter
  • 2 T. Caster Sugar
  • 1 T. Balsamic Vinegar

2  Ciabatta Bread – loaf split in half

Salad Leaves


  1. Trim any fat or sinew from the venison and place in plastic bag with teriyaki marinade and sesame oi Turn to coat the steaks in the marinade.  Seal the bag and refrigerate for at least two hours, turning occasionally.
  2. Mix the mayonnaise with the mustard and season to taste.
  3. If making the caramelized onions, melt the butter in frying pan and add onions.  Stir to coat with butter, add 2 T. water.  Cover and cook over a gentle heat for ten minutes.
  4. Uncover and sprinkle with caster sugar and balsamic vinegar.  Next turn up the heat.  Cook over a brisk heat for about ten minutes, stirring from time to time BUT watch it like a hawk!  The onions should start to turn a beautiful rich brown color – if not, just cook a little longer.  Set aside when cooked.
  5. Heat a ridged griddle pan until smoking hot.  Remove the venison from the marinade and pat dry.  Put venison on the griddle to sear for 2-3 minutes, then turn the heat down to medium and cook without moving for another 2-3 minutes.  Turn over and cook for an additional 3 minutes.  (This is for rare meat, cook 2-3 minutes longer for medium rare.)  Lift onto a place, cover with foil and leave to rest for 10 minutes to allow venison to relax.
  6. Brush Ciabatta loaf with olive oil and toast on griddle or under the grill.
  7. Slice venison thinly.  Spread both halves of the toasted Ciabatta liberally with mustard mayonnaise, top with a bit of salad, then with venison, then the onions and finally the remaining half of the bread.  Cut the bread in 2-4 pieces and eat immediately.

Venison Risotto

venison_risotto_fDuring the long cold months, when it seems like winter may never end, I fill my kitchen with hearty dishes that warm me to the core. This venison risotto does just that. It’s a recipe that I adapted from my Italian grandfather that is full of flavor and comforting all at once.

Arborio rice is traditionally used for risotto, but, if it isn’t available, look for a medium-grain rice at your grocery store. Similarly, if dried porcinis are hard to come by, look for any dried mushroom—the intense flavor permeates the rice better than fresh mushrooms, as does the leftover mushroom broth that forms when you rehydrate the mushrooms.

You’ll want to use venison tenderloin or backstrap, or any similarly lean cut of meat like beef chuck. The meat should be cut into very small cubes so that it blends into the rice and each bite is a uniform texture with a balance of all of the flavors.

The key to a successful risotto is to slowly add the liquid in batches so that the rice fully absorbs one ladle of stock before you add any more. Stirring it constantly as you do so will help the starch release from the rice and give it that creamy texture for which risotto is known.

Give this recipe a try during these cold, snowy days and see how it warms you to the core!

Venison Risotto
• 1 pound of Arborio rice
• ½ cup dried Porcini mushrooms
• 2 quarts chicken broth
• 2 bay leaves
• 4 whole cloves
• 1 tablespoon butter
• 1 cup diced onion
• 1 teaspoon of fresh thyme
• Salt
• 1 clove of garlic minced
• 4-6 ounces venison tenderloin or backstrap cut into ¼ inch cubes
• ½ cup red wine
• 1 tablespoon tomato paste
• ½ cup of grated Parmagianno Reggiano cheese, plus more for serving

1. Rinse rice well and set aside.

2. Put dried mushrooms in a small saucepan, cover with water and simmer over low heat for five minutes or until the water is dark brown and reduced by half. Turn off the heat and cool.

3. Put the chicken broth in a saucepan over low heat and add the bay leaf and cloves. Bring to a simmer and turn off the heat.

4. In a heavy bottomed pot over medium heat, melt the butter and sauté the onions and thyme for two minutes. Sprinkle with salt to help release the moisture.

5. Add the minced garlic and sauté for another minute.

6. Add the diced venison and cook for another two minutes.

7. Add wine and cook for another minute.

8. Stir in tomato paste and then add rinsed rice making sure to let the rice get thoroughly coated and very hot.

9. With a ladle, begin adding the warm chicken broth a little at a time, allowing the rice to absorb the broth each time before adding more.

10. Test the rice as you cook. It should be slightly resistant to your tooth. Remember, it will continue to cook after you turn off the heat, and you don’t want mushy rice.

11. Drain mushrooms and chop coarsely. Add to rice along with mushroom water.

12. Turn off the heat and add a ½ cup of the grated cheese and fresh ground pepper.

13. Serve in shallow bowls with extra grated cheese on top.

The 5 Most Common Wild-Game Cooking Mistakes

Wild-game is nothing like the meat you find on store shelves, and preparing it wrong can lead to disaster. Here are some wild-game cooking mistakes you can avoid.

2012516112348-wild_game_cooking_mistakes_f1. Not Aging the Game First

Unlike domestic animals, wild ones have a rich, variable flavor, because they are often older at death, exercise freely and enjoy a mixed diet. The wild flavors that result from cooking these animals are often described as “gamy.” In Old World Europe, game was hung until it began to rot—a treatment they called mortification—which not only tenderized the meat but heightened the wild, gamy flavor even further. We don’t practice this today because society is accustomed to eating farmed animals.

Today’s farmed animals live a very different lifestyle than their ancestors or wild counterparts—they are sedentary, eat a uniform diet and are slaughtered before they reach maturity. It is not surprising that it takes a slightly different approach to properly cook a wild animal, and the secret lies in proper aging.

Aging is a change in the activity of muscle enzymes. At death, the enzymes begin to deteriorate cell molecules indiscriminately. Large flavorless molecules become smaller, flavorful segments; proteins become savory amino acids; glycogen becomes sweet glucose and fats become aromatic. All of this deterioration and the breakdown of cell molecules creates intense flavor, which improves further upon cooking.

This shift in enzyme activity also tenderizes the meat by weakening the proteins that hold things in their place. The collagen in connective tissue begins to weaken, causing it to dissolve into gelatin during cooking, and help it retain moisture.

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From the Cookbook: Venison with Cheese and Tomato Sauce

The NRA Member’s Wild Game Cookbook, Second Edition, is a collection of common and unique wild-game recipes alike. Give this one a try!
By NRA Staff (RSS)

Many venison recipes can also be used for other wild-game meats. This can be very helpful when attempting to clean out the freezer. If you’re interested in trying something different than the good old venison steak, then this baked dish from the NRA Member’s Wild Game Cookbook, Second Edition is the perfect fit.

Venison with Cheese and Tomato Sauce

The following recipe is taken directly from the NRA Members’ Wild Game Cookbook, Second Edition. To buy your own copy of the cookbook, visit the NRA Program Materials Center.


•    1 pound venison, swissed or pounded thinly
•    1/2 cup bread crumbs
•    1/2 cup corn meal
•    1/3 cup grated Parmesan cheese
•    1/2 teaspoon salt
•    1/2 teaspoon pepper
•    2 eggs, beaten
•    2 tablespoons butter
•    2 tablespoons oil
•    4 slices Muenster cheese
•    8 ounces Velveeta, diced

Combine bread crumbs, corn meal, Parmesan cheese, salt and pepper. Heat frying pan to medium high temperature and add olive oil and butter. Dip serving size pieces of venison into beaten eggs and thoroughly coat with crumb mixture. Brown meat lightly on both sides and transfer to a lightly oiled baking dish. Cover well with tomato sauce, and top with Velveeta, then Muenster cheese. Bake for 10 to 15 minutes at 400 degrees until heated through and cheese has melted.

Tomato Sauce:

•    1/2 cup olive oil
•    1/2 cup yellow onion, sliced
•    2 green onions, diced
•    2 garlic cloves, chopped
•    1/2 cup dried parsley flakes
•    1/2 teaspoon crushed red pepper seeds
•    1 (8 ounce) can chopped mushrooms, drained
•    1 (29 ounce) can chopped tomatoes, drained
•    1/4 cup burgundy wine
•    1 teaspoon oregano
•    1/4 teaspoon each: thyme, rosemary, marjoram, basil, and sage
•    2 tablespoons chicken flavoring
•    2 tablespoons pimento stuffed olives, chopped

Heat oil in a saucepan. Add garlic, pepper seeds, and yellow onion. Cook until onions are slightly browned. Add mushrooms, green onions, tomatoes, wine, olives, chicken flavoring, and spices. Stir to mix, add salt and pepper to taste, simmer for 1/2 hour.

Originally Submitted By:
William B. Warton, D.V.M.
Chesterton, Ind.

Wild Duck Fried Rice

There are certain recipes that are so versatile that they are a perfect place to incorporate your favorite wild game—especially those extra scraps that you don’t know what to do with. Georgia Pellegrini’s Wild Duck Fried Rice is one tasty example.

wild_duck_fried_rice_fThere are certain recipes that are so versatile that they are a perfect place to incorporate your favorite wild game—especially those extra scraps that you don’t know what to do with. One of my favorite such recipes is fried rice—full of bold flavor, spice and sweetness and a perfect base in which to incorporate wild duck. If you don’t have duck it will also work well with diced venison, elk, pheasant, squirrel or pretty much anything else you have on hand. You can also incorporate whatever vegetables that you have on hand—shredded carrots, exotic mushrooms and bamboo shoots would all be great additions. Buy a sweet and sour sauce to serve as a side to the rice. The bold flavors will taste just as good as any dish you’d have at a Chinese restaurant and the meat will be even better.

If using wild duck or any other strong flavored meat, let it soak in orange juice or other acidic marinade overnight to help temper the strong flavor. I like orange juice in this case because it adds a sweetness that pairs well with duck.

Give this a try with the wild duck meat in your freezer. It will become your new favorite go-to dish, and makes great leftovers as the flavors improve over the next day.

“Wild Duck Fried Rice”

• 4 tablespoons sesame oil
• 2 cups diced duck meat, soaked in 2 cups of orange juice for at least 4 hours
• 1 cup thinly sliced green onion (white and green portion)
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon red pepper flakes
• 2 cups diced cabbage
• 2 cups sliced mushrooms
• 1 1/2 cups frozen peas
• Salt and pepper
• 2 eggs, lightly beaten
• 2 cups cooked long-grain brown rice
• 1/2 cup soy sauce

1. Heat two tablespoons of sesame oil in a large heavy-bottomed pot or wok over medium-high heat. Add the duck meat and cook through, about five minutes. Remove from the pan to a plate and set aside.

2. Add two tablespoons of sesame oil to the pot over medium-high heat. Add the green onion, garlic, ginger and red pepper flakes and stir-fry for one minute until fragrant.

3. Add the cabbage, mushrooms and peas, season with salt and pepper and sauté until soft, about eight minutes. Remove from the pan to a plate.

4. Over low heat, pour the beaten egg into the pot and scramble with a wooden spoon or spatula. Fold in the rice and add in the vegetables and duck. Moisten with the soy sauce and stir.

5. Spoon the rice onto a serving platter and serve.

Full Article from The American Hunter

Venison Empanadas

7b83dffecaba296be80773d8ccdeec17Outdoor News – Posted on January 17, 2014

You can have the meat processor grind your venison, but if you use a variety of cuts in your kitchen, you may want to keep the meat whole and grind it as you need it.

Grind lean meat separately from fat for a juicier end product. Cut fat in chunks, partially freeze it, then grind it finer than the meat. Mix ground meat and ground fat together. This way, the fat will be more evenly distributed and there won’t be any large pieces

You’ve got the burger ready to go, but you might not be thinking Spanish… but this versatile, lean meat is the perfect complement to the tangy feta cheese.


½ lb. lean ground venison, crumbled
1 medium onion, chopped (1 cup)
1 tablespoon paprika
2 teaspoons dried oregano leaves
1 teaspoon sugar
½ teaspoon salt
½ teaspoon black pepper
½ cup crumbled feta cheese
1 package (11 oz.) pie crust mix
1 egg, lightly buy generic metronidazole beaten


In 12-inch nonstick skillet, cook venison and onion over medium-high heat for 10 to 12 minutes or until venison is no longer pink and onion is tender, stirring occasionally. Drain and stir in remaining filling ingredients, except feta cheese. Transfer filling to large mixing bowl. Cover and chill. Stir in feta cheese when filling is cool.

Heat oven to 375°F. Prepare crust as directed on package. Pinch off enough dough to form 1-inch ball. On lightly floured surface, roll ball into 4-inch circle. Place heaping tablespoon filling in center of circle. Brush edges of circle lightly with water. Fold circle in half over filling, pressing edges with tines of fork to seal. Place empanada on parchment-lined baking sheet. Repeat with remaining dough and filling.

Brush empanadas with beaten egg. Bake for 30 to 35 minutes, or until empanadas are golden brown. Serve hot.

Full Article

Click here to download the full recipe card.

Moroccan Venison Stew

m_venison_stew_FThis latest offering from Georgia Pellegrini is perfect for the cold months, or if you’re preparing for a large gathering.

American Hunter –By Georgia Pellegrini (RSS) – January 27, 2014

This is one of my favorite stews, because it is perfect for the really cold months and for large gatherings when you have a lot of people to feed. It isn’t your everyday stew, as it has a Middle Eastern flair, with a little dried fruit and a little ginger. It is one of the dishes I make for my annual Christmas party and it is always a huge hit.

One of the best things about this stew is that the ingredients work well with all kinds of meat, so if you don’t have an ample supply of venison, you could also use another red meat—elk for example. You could also mix different kinds of meat, even supplementing with meat from the grocery store if you’d like so that you have an ample amount of fat for flavor. A mixture of venison and lamb, for example, is a winning combination because the lamb keeps the texture moist and balances the lean venison.

Another tip is to make it a day or two in advance and let it sit. The flavors will develop and improve greatly and you will save yourself cooking time the day of. It also freezes well if you portion it out in plastic bags for a rainy day.

This is a delightful stew. Sweet and spicy all at once. Try it for your next holiday gathering served with crusty bread, and a big bowl of couscous.

Moroccan Venison Stew

• Prep Time: 15 minutes
• Cook Time: 2 hours, 30 minutes
• Total Time: 2 hours, 45 minutes


• 4 pounds venison shoulder, cut into cubes (or the equivalent in other red meat)
• 3/4 cup flour
• 2 tablespoons vegetable or grape seed oil or butter
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon freshly ground black pepper
• 2 medium onions, diced
• 4 carrots, peeled and diced
•  2 medium turnips, peeled and diced
• 3 cloves garlic, roughly chopped
• 2/3 cup dried apricots
• 2/3 cup prunes, pitted
• 3 to 4 cups beef broth


1. Trim any excess fat from the meat. Heat a large pot with oil and flour the cubes in a bowl. Shake them well and place them in the pot, being sure not to crowd. Once seared, remove to a plate or rack.

2. Put all of the browned meat back in the pan and sprinkle with salt, cinnamon, ginger and pepper. Then add the vegetables, garlic and dried fruit.

3. Pour in enough stock to barely cover the meat and bring it to a boil. Lower the heat so the bubbles percolate. Cover and simmer gently for 2 hours until tender. Skim off any excess fat from the surface with a spoon.

4. Serve with couscous (Israeli couscous is my favorite). This is also good made ahead of time and allowed to sit so the flavors develop.

Full Article from The American Hunter

Venison in Red Wine & Port Mushroom Sauce

The fewer steps in your process the more likely you are to cook for yourself on a busy weeknight. Which is exactly why Georgia Pellegrini often turns to this quick and easy sauce when preparing her wild game.

venison_red_wine_p_mushrooms_fThough the holidays have come and gone, you may still have much entertaining to attend to—not to mention the endless to-do lists and errands that come with it. From pumpkin carving in the fall to champagne chilling in the winter, no host or hostess has much time for leisure at this time of year—except perhaps when we can escape to the deer stand.

Unfortunately, the chaos of such a season can turn something as zen-like as cooking into a daunting, stressful task if not streamlined smartly. That is why in these months, when I’m not entertaining I focus on dishes that are quick and delicious. And healthy? There’s a word that’s rarely thrown around at this time of year. But with access to wild game you can produce something sublime and healthy with a lean venison backstrap and a simple sauce that is versatile.

Recently, I had a friend over for dinner. It was impromptu, and she brought along some venison that her father had hunted. When I don’t have many ingredients and want to keep things quick and simple, I turn to this sauce because of its versatility, and simplicity. The fewer steps in your process the more likely you are to cook for yourself on a busy weeknight.

This sauce can be used on anything from elk to beef to pork, and even chicken. And it is a great way to use up last season’s game meat and increase your freezer space for all of your successful hunts this season. Try making a batch of this sauce when you’re looking for something simple and delicious this season, it will become your new go-to favorite.

“Venison in Red Wine & Port Mushroom Sauce”

• 1 venison backstrap
• Salt and pepper
• 2 tablespoons grapeseed oil
• 1 cup sliced button mushrooms
• 2 shallots, thinly sliced
• 2 tablespoons flour
• 1/2 cup red wine
• 1/2 cup port wine

1. Season the venison with salt and pepper liberally on all sides.

2. Heat a skillet with 1 tablespoon of grapeseed oil until smoking hot. Add the venison backstrap and sear on all sides until well browned, about 5 minutes in total for rare, about 8 minutes for medium rare.

3. Remove the backstrap to a rack or cutting board and let it rest for 5-10 minutes.

4. Add 1 tablespoon of grapeseed oil to the pan, heat and add the mushrooms and shallots. Sprinkle with salt and pepper to help release the juices and cook until soft. Sprinkle with the flour and stir to dry out the pan.

5. Add the red wine and port and simmer, stirring to break up the flour. Let reduce by about half until thickened and the alcohol burns off.

6. Slice the venison into thin slices and spoon over the sauce. Serve immediately.

To see full recipe and other great posts, see The American Hunter!

Springbok Rib Roll

Image: Wild Things

Image Courtesy of Wild Things

This is a very easy recipe to make utilizing the thin meat on the springbok rib cage.

Be creative and add whatever you feel like to the inside before rolling.

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Thanksgiving Recipes for Hunters

thanksgiving-collage10 Unique Dishes for the Hunting Family

This Thanksgiving, don’t buy a frozen turkey. Embrace your love of the outdoors and offer dishes straight from the field to the table! For an authentic Thanksgiving meal, get outdoors and bag yourself a wild turkey, or start a new tradition and serve one of these wild game recipes in addition to the main bird. Who says the turkey has to be the star on Thanksgiving?

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From The Cookbook: Wild Roasted Duck

Roast duck legDuck season is about to kick off for many, so we thought it was about time to share a good duck recipe from the NRA Member’s Wild Game Cookbook.

By NRA Staff – November 14, 2013

For many, duck season is about to kick off, so we thought it was about time to share an appropriate recipe from the NRA Member’s Wild Game Cookbook, Second Edition; written for hunters, by hunters.

Wild Roasted Duck

The following recipe is taken directly from the NRA Members’ Wild Game Cookbook, Second Edition. to buy your very own copy of the cookbook, visit the NRA Program Materials Center.


    • 1 duck
    • 1 large can plums
    • 1 cup honey
    • 1/2 cup ketchup
    • 3 tablespoons soy sauce
    • 1 onion, chopped

Make plum sauce first. Remove pits from a large can of plums, add to blender with juice and the other ingredients. Bring to a slow boil and simmer for two hours, stirring occasionally. With game shears or scissors, cut duck down back and wash thoroughly. Salt and pepper duck inside and out. Cut onion in quarters and put two quarters inside each bird. Cut one slice bacon in half and place two pieces side by side on a sheet of foil. Place duck, back-side-down, on top of bacon. Cut another slice of bacon in half and place these two pieces over duck’s breast. Fold foil over duck and close ends tightly. Put in a cake pan or sided cooking sheet to avoid any dripping in oven. Place in a 350 degree preheated oven and bake for three and a half to four hours. After baking time, remove from oven and open foil. With shears or scissors, cut duck in half down middle of breast. Place the one half pieces in a cake pan and pour plum sauce over ducks. Return to a 250-degree oven for 10 to 15 minutes.

Originally Submitted By:
Ronald Soehl
Hastings, MN

Wild Game Nacho Chili Bowl

julie-golob-venison-nacho-chili-615By: Julie Golob

A quick and too easy crock-pot venison recipe perfect for game day, Cinco de Mayo or any time you’re in the mood for the heat and crunch of this field to fork style Mexican classic.





Serves: 8 appetizer size servings

Prep time: 30 mins

Cook time: 2 hours 30 mins

Total time: 3 hours


2T dried onions
1T olive oil
2 lbs. ground venison
2 cans black beans
1 can of diced tomatoes
24 oz of your favorite salsa verde
2 pinches of salt
1 pinch of red pepper flakes (optional)
tortilla chips
sour cream
shredded Mexican blend cheese


On medium high heat add olive oil to pan. Once hot add ground venison, onions and a pinch of salt. Let venison cook until brown.

Drain and rinse the cans of black beans and pour into a crock-pot set on low. Add tomatoes and salsa. (I used one 16 oz jar of Pace Garlic & Lime Verde and 8 oz of La Victoria Thick ‘n Chunky Salsa Verde, medium heat.) If you want a little more kick, add red pepper flakes. Once the venison is browned pour into the crock-pot.

Finish by adding the last pinch of salt, stir and leave on low for a couple of hours and until ready to serve.

Scoop into bowls filled with tortilla chips and top with Mexican cheese, avocado, jalapeños and sour cream (or plain greek yogurt).
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Taste of Texas: Venison Burgers with Bacon, Guacamole and Fried Green Tomatoes

Texas Co-op Power
Reader Recipe
July 1, 2013

This winning recipe was featured in Flipping Over Burgers

Texas can lay claim to being the birthplace of some of the nation’s niftiest culinary inventions: fajitas, corn dogs, nachos and the frozen margarita machine. But perhaps the best of all has been traced to the East Texas town of Athens, which is dubbed the “Original Home of the Hamburger,” and which sponsored this month’s contest, Your Best Burger.

We received recipes for all manner of patties on a bun. The tastiest was not made with beef. The combination of tangy fried tomatoes, crisp bacon, creamy guacamole and lean venison made this recipe a hard one to top.

1 1/2 pounds ground venison
Salt, pepper and garlic powder
3 medium-sized firm green tomatoes, cut into 1/4-inch slices
2 avocados
1 small ripe tomato, chopped
1/2 of a small red onion, finely chopped
1 large jalapeño pepper, chopped but not seeded
1/2 cup loosely packed cilantro, chopped
2 large garlic cloves, chopped
Juice from 2 limes
1/2 cup buttermilk
1/2 cup all-purpose flour
1/2 cup cornmeal
2 cups vegetable oil
4 good quality hamburger buns
1/4 cup garlic-herb mayonnaise
4 slices pepper jack cheese
1 small sweet onion, sliced thin
2 lettuce leaves, washed and torn
1 pound bacon, cut in half crossways and cooked

Break up venison and season generously with salt, pepper and garlic powder. Form 4 patties, making them thinner in the middle than on the edges. Cover patties and allow them to rest.
In the meantime, lay the sliced green tomatoes in a shallow baking dish lined with paper towels. Sprinkle them with salt to pull out the moisture. Let them sit for about 30 minutes, turning them midway through.
As tomatoes are resting, remove the skins and pits from the avocados and mash. Add the chopped tomato, red onion, jalapeño, cilantro, garlic and lime juice. Cover and chill until ready to use.
Grill the venison patties until they reach the desired level of doneness. Put on clean platter and keep warm.
Pour the buttermilk into a shallow dish. In a medium-sized bowl, combine the flour, cornmeal, pepper, garlic powder and salt.
Dip the tomato slices into the buttermilk, then dredge them in the seasoned flour-cornmeal mixture. Set aside on a large platter.
In a large skillet, heat the oil over medium-high heat to about 375 degrees. Deep-fry the tomatoes in batches (being careful not to crowd them in the pan) until golden brown. Transfer to a paper towel-lined rack and let the excess oil drain off.
Spread each bun with 1 tablespoon of the mayonnaise. Lay a slice of cheese on the bottom half of each bun. Top with a burger, a slice of sweet onion, some lettuce and bacon. Top with a spoonful of guacamole and some of the fried green tomatoes.

Servings: 4. Serving size: 1 sandwich. Per serving: 855 calories, 58 g protein, 35 g fat, 71.9 g carbohydrates, 9.4 g dietary fiber, 859 mg sodium, 14.8 g sugars, 171 mg cholesterol

Sara Thrash | Wise EC

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Venision Chili Recipe – Texas Co-op Power

This dreary weather causing you to crave chili, soups, and stews??  Check out this venison chili recipe from Texas Co-op Power!!

Our winning recipe in the Chili Cook-Off contest this month features venison chili—no surprise in my book. For cooks with hunters in the family, venison is a standard at the supper table. Venison can be purchased in the freezer section of some grocery stores or ordered online.

Reader Recipe

Venison Chili

  • October 1, 2013

This winning recipe was featured in Chili Our Way

2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
2 chipotle peppers, chopped
2 pounds ground venison
2 teaspoons seasoned salt
2 tablespoons chili powder
1 teaspoon red pepper flakes
2 teaspoons black pepper
1 cup beer
1 serving hot chocolate mix
1 1/2 teaspoons adobo sauce (from chipotle peppers)
1 tablespoon Worcestershire sauce
1 can (14.5 ounces) diced tomatoes with green chiles
1 can (8 ounces) tomato sauce
1 tablespoon cumin
2 teaspoons oregano

  • Heat oil in a heavy pot over medium heat. Add the onion, garlic and chipotle peppers; cook until onion is translucent.
  • Add the venison and cook until done.
  • Add seasoned salt, chili powder, red and black pepper, beer, chocolate mix, adobo sauce, Worcestershire, diced tomatoes, tomato sauce, cumin and oregano and allow to simmer for about an hour.
  • Add beer or water if mixture gets too thick.

Servings: 6. Serving size: 1 1/4 cups. Per serving: 301 calories, 37.1 g protein, 8.6 g fat, 15 g carbohydrates, 3 g dietary fiber, 1,616 mg sodium, 6.2 g sugars, 128 mg cholesterol

Cook’s Tip: Control the spiciness by adjusting the amount of red pepper and/or chipotle peppers to taste.

Jenny Sparks | Trinity Valley EC

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Would You Eat This?

Cornish Game Hens with Rice Stuffing

Cornish Game Hens with Rice Stuffing Recipe


Original recipe makes 4 servings

3 tablespoons butter
2 tablespoons slivered almonds
2 tablespoons chopped onion
1/3 cup uncooked wild rice
1 cup water
1 cube chicken bouillon
1/2 teaspoon salt
2 Cornish game hens
salt to taste
1/4 cup melted butter


Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
Preheat oven to 400 degrees F (200 degrees C).
Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

Grilled Venison Backstrap

Grilled Venison Backstrap Recipe


Original recipe makes 4 Servings

2 pounds venison backstrap, cut into 2-inch chunks
1 quart apple cider
1 1/2 pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice


Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!

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