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Venison Recipes

When you live in the country and have acreage there is always opportunity to gather food from the area. And this includes hunting…..in our area, white tail deer are very plentiful. As a result venison recipes have always been part of our diet.

The word venison was originally used to described any meat that was killed by hunting but now refers usually to any deer meat. Recently deer have been farm raised and venison can be obtained through meat purveyors.

Venison is lower in calories, cholesterol and fat than beef. It fits into our menus nicely and I am including here some of our favorite venison recipes.

Slow Cooker Roast Venison

You will need:

One roast of venison

One package of dry onion soup mix

One can of mushroom soup

Put the roast into the crock pot, add the package of dry onion soup mix and add the can of mushroom soup. I add to this 1/2 can of water. Turn the crock pot on low and let it cook all day. If you want to hurry it up a bit, turn the crock pot on high to begin with and then turn it down to low after about an hour. The roast should be done in three to five hours.

Years ago, my husband hunted in Missouri on a private ranch and we always came home with venison.

Here is a recipe from that ranch. It is more complicated, but oh, so delicious!

Sokolov with Sauce Poivrade

Marinate a saddle of venison in the following:

2 carrots sliced

2 onions sliced

several stalks of Parsley

3 bay leaves

1 T peppercorns

4 cloves

1 tsp thyme

1 T salt

2-3 T veg oil

2 cups dry red wine.

Lard the venison with bacon or fat pork. Put marinate in a large plastic bag. Tie securely, set in a pan and marinate at least 24 hours at room temperature. Turn when you think of it.

Sauce Poivrade:

1 T veg oil

2 tbsp butter

1/2 cup dry red wine

pinch salt

1 carrot thinly sliced

1/4 C cranberry jelly

1 medium onion thinly sliced

1 T crushed peppercorns

1/2 cup wine vinegar

2 cans brown beef gravy

Heat oil and butter. Saute carrot and onion until golden and add peppercorns and vinegar and simmer until vinegar has evaporated. Stir in brown gravy, wine and salt, cover and simmer 30 minutes.

Strain through a fine sieve and set aside.

Preheat oven to 450 degrees.

Lift meat from marinade. Dry, rub all over with softened butter.

Put in preheated 450 degree oven for 30 minutes.

Reduce marinade by half by boiling and skimming. Strain through a sieve into the Poivrade sauce. Add cranberry jelly beating it in with a wire whisk. Bring to boil before serving.

Amanda’s Venison Chili Recipe

When I have ground venison I like to make Amanda’s Chili in the slow cooker. It is so easy.

You will need:

1 lb ground venison

1 small onion

1 green pepper

1 can refried beans

1 large can chili beans

1-2 T chili powder

2- 15 oz cans stewed tomatoes

1-8 oz can tomato sauce

1 tsp. sugar

1 tsp. oregano

1 shot ketchup

Fry and drain ground venison, Mix everything in the slow cooker and simmer 4-5 hours Enjoy!

These venison recipes are standard in my kitchen. Two for everyday and one for special occasions. Give them a try.

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