Deer/Venison Recipes

By Tanya Michalski

It is deer hunting season again. We get a lot of deer hunters here in the northern part of Michigan. Once they get their deer, they often wonder what to make with it. All some of them know how to cook with deer is burgers or steaks. You can get this ebook with 66 different recipes for deer/venison. Here are just a few of them to show you an example of what this ebook contains.


Zesty oven roasted venison that is delicious!
5 pound venison roast
1/2 pound mushrooms
2 sliced onions
2 tablespoon flour
1 can onion soup
1 bottle Italian dressing
1/2 pound bacon

Place meat and Italian dressing in a sealed plastic bag or covered bowl. Marinate meat in refrigerator over night.
Before cooking add 1 tablespoons flour to the bag or bowl and shake. The flour will help thicken the marinade allowing more to stick to the meat.

Place the roast into a roasting pan. Place onions around the roast and cover the meat with raw strips of bacon. Pour soup and mushrooms over roast.

Roast in pan at 280 degrees for 45 minutes for each pound of meat.

Drain drippings into a sauce pan and heat. Add flour and make a thick gravy.

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A tasty Mexican recipe for your venison!
1 1/2 pounds venison top round steak, 1 inch thick
1/2 cup fresh lime juice
3 tablespoons finely chopped onion
1 large clove garlic, minced
1/4 cup golden tequila or dark rum
3 tablespoons vegetable oil
6 flour tortillas (10 inch), warmed
2 large red peppers, seeded and cut in strips
1 large green pepper, seeded and cut in strips
1 large yellow pepper, seeded and cut in strips
Garnishes (optional):
*salsa *sour cream *guacamole
*sliced green onions *your favorite cheese

In large plastic food bag, combine juice, tequila or rum, onion, oil, and garlic. Add steak, seal bag and turn to coat. Refrigerate overnight, turning bag occasionally.

Drain and discard marinade from steak. Prepare grill for medium direct heat. Grill steak, covered, for 15 to 18 minutes, or until meat is desired doneness, turning steak over once or twice. At same time, grill peppers
for 6 to 8 minutes, or until tender and slightly blackened, turning peppers occasionally.

Thinly slice meat across grain. Spoon steak slices and peppers evenly in center of tortillas. Roll up and serve with desired garnishes.

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4 pound Venison roast (elk, moose, deer, beef)
2 tablespoons Flour
6 cloves garlic (minced)
1 tablespoon pickling spices
3 tablespoons Brown sugar
1 tablespoon molasses
2 teaspoons Gouldens spicy brown mustard
1 tablespoons Worcestershire sauce
1/4 cup lemon juice
1 large Red Onion (sliced)
1 can Stewed Tomatoes (14 ounce can)


1/2 cup Vinegar
3 cloves garlic (minced)
1 tablespoons Salt
1/2 cup merlot wine
Cold water to cover meat

Let the meat stand at room temperature for 8 hours then marinade the venison over night in the refrigerator. This opens the pores of the meat when at room temp and when cooling will draw in the marinade.

Season with salt, roll in flour and brown in hot skillet.

Place in crock-pot cooker and add remaining ingredients.

Cover and cook on low 10 to 12 hours.


Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for "red" meats or game birds.

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3 pounds venison steak
1/4 teaspoon freshly-ground black pepper
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 package Lipton onion soup mix
1 can mushroom soup

Mix flour, salt, pepper and garlic salt together.

Coat meat with flour.

Tenderize meat by pounding with edge of saucer or meat hammer.

Brown in frying pan.

Put browned venison in roasting pan or slow cooker.

Pour both soups on top and cook for 3 hours at 325 degrees in roaster or in slow cooker on HIGH for 4 hours.
You may add potatoes, carrots and onions, etc. if desired.

About the Author: Tanya Michalski is the publisher of Todays Stories ezine. It provides stories of all genres and is written by subscribers of the ezine. She is also the owner of the website at and is the author of 5 ebooks and looking for affilliates.

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