Venison (Deer Meat) Recipes

I've recently had some people asking for venison recipes after my husband snagged his first buck on opening day. (Yay! So proud...) I've also finally gotten used to calling it venison and not deer meat. Not sure why it matters, but to hunters, it seems to matter.

While I do scope out recipes online or in my myriad cookbooks, I don't always follow recipes, if that makes any sense. What I love about cooking, as opposed to baking, is the creative process. I make the recipes my own, I don't measure - I eyeball it, and I adjust the taste as needed.  I advise you to do the same.

Happy cooking!

VENISON CHILI

Venison is lean, so you may want to add ground turkey. I do half and half. I also don’t really measure, so these are estimations. Enjoy!

Ingredients:

2-3	Cloves garlic, minced
1	Onion, diced
2	Yellow or orange bell peppers, diced
1 ½ lbs	Ground venison
1 ½ lbs	Ground turkey
1	1 can (28 oz.) Crushed tomatoes
1	1 can (28 oz.) Petite Diced Tomatoes (Fire Roasted are great in chili)
1	1 small can of tomato paste
1	1 bottle of barbeque sauce (we use Bull’s Eye)
1-2 Tbsp.	Chili powder (I also use a few shakes of Emeril’s
1 tsp	Salt
¼ tsp	Black pepper/red pepper (to taste)

Directions:

In a large dutch oven or sauce pot, sauté garlic, onion and peppers in a couple of tablespoons of butter and olive oil until tender, medium-low heat. Season with some chili powder, salt, pepper (you will season the veggies, meat, and sauces, so use keep that in mind while you season) while they sauté. Once tender (10-15 minutes), add ground venison/turkey and brown  (10-15 minutes) about half way through, seasoning again.  Then add crushed tomatoes, diced tomatoes, tomato paste and barbeque sauce, season again and bring to boil. After it comes to a boil, let chili simmer. The longer, the better. I usually let it cook all afternoon, at least 4 hours.

VENISON STEW

1	Onion, cut in large chunks Potatoes, cut in chunks (I usually buy the small gourmet ones that come bagged in the grocery store and throw that in) ½ bag of baby carrots Butter (3-4 Tbsp) and Flour (2-3 spoonfuls)
2  lbs	Venison, cut in cubes (I put one package of cubed meat in there) 1 large container of beef broth
1 tsp	Salt
¼ tsp	Black pepper

Directions:

Venison can taste gamey to some people, so I like to marinate the meat in a mixture of beef broth, Worcestershire sauce and garlic powder for a day before I throw it in the stew. This is a great crockpot recipe – if you don’t have a crock pot, just make sure you use a good thick sauce pot, like a dutch oven, and keep the heat very low while this cooks all day.

I have a crockpot/fryer, so I heat up the butter, throw the meat in to brown a little and add the flour so the flour cooks through and the meat browns. Then I toss in everything else, cover it and let it all simmer for 4-6 hours.