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Discover new venison recipes here - 212 recipes

Venison is a delicious part of deer that can be really satisfying to cook with. Marinate or season it and add it to some of your favorite dishes.

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Suggestions: Veal, Duck, Cornish Hens, Rabbit, Goose

Top Recipe

By erinjourney

Rate this recipe 4.5/5 (11 Votes)
Bacon-Studded Venison Burgers 1 Picture
Details

Servings 4
Preparation time 5
Cooking time 8

  • 1 lb ground venison
  • 4 slices sugar free pastured bacon, diced
  • 4 organic green onions, diced
  • 1 TB fresh organic rosemary, chopped
  • 1 tsp fresh organic thyme, chopped
  • Himalayan sea salt or Real salt, to taste

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The key to cooking with venison is adding a bit of fat

Top rated Venison recipes

By

Brown the cubed venison quickly in butter, salt and pepper to taste

  • 2 pounds of cubed Venison
  • 1 chopped medium onion
  • 16 oz. sour cream
  • 1 can of beef consomme
  • 4 ounces of canned mushrooms
  • 6 ounces tomato paste
  • 1/4 cup sherry
  • salt and pepper to taste
4.3/5 (4 Votes)

By

To prepare the racks of venison you must French the rack as seen here: http://www

  • 2 Venison Racks
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 cup chopped almonds
  • 2 tablespoons unsalted butter, cut in 1-tbsp pieces
  • 1 small shallot, minced (about 1 1/2 tbsp)
  • 1/2 cup panko bread crumbs
  • 1/2 lemon, zest of, finely grated
  • 1/2 teaspoon minced fresh thyme
  • 1 pinch cayenne
  • 2 eggs
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon ground black pepper
  • 1/2 cup unbleached all-purpose flour
  • 1/2 lemon, cut in 2 wedges (use the one you zested)
4/5 (1 Votes)

By

Trim and cube venison to bite sized pieces and soak in vinegar and water in the refrigerator for at least 3 hours

  • 1 pound venison stew meat
  • 1/2 cup white vinegar
  • 3 cups cold water
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium onion, diced
  • 2 cloves garlic, finely chopped
  • 1/2 cup red wine
  • 3 1/2 cups beef broth
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 1 medium carrot, peeled and chopped
  • 1 medium parsnip, peeled and chopped
  • 1/4 cup Wondra flour
  • 1/4 cup cold water
4.3/5 (7 Votes)

By

leitesculinaria

  • For the venison loin:
  • 1 1/2 to 2 pounds venison loin, trimmed of all silver skin
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons finely chopped fresh herbs, such as thyme, marjoram, oregano, rosemary, savory, and/or parsley
  • 3 tablespoons olive oil
  • For the horseradish cream sauce:
  • 1 cup crème fraîche or sour cream
  • 2 tablespoons freshly grated or prepared horseradish, or more to taste
  • 2 teaspoons chopped fresh chives or parsley
  • Juice and zest from 1 lemon, preferably organic
  • Salt to taste
4.7/5 (12 Votes)

By

1. Melt half of the butter in a large skillet over medium-high heat

  • 1/4 cup butter, divided
  • 1 1/2 pounds venison, cut into cubes
  • 1 1/2 pounds sliced mushrooms
  • 1/2 cup dry white wine
  • 1 (14.25 ounce) can beef broth
  • 1 bunch green onion, chopped
  • 1/4 cup minced parsley
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
4.9/5 (11 Votes)

By

Dill-seasoned dumplings top this homey stew featuring tender venison, carrots and potatoes

  • DILLED DUMPLINGS:
  • 1/4 cup all-purpose flour
  • 1 pound venison stew meat, cut into 1-inch cubes
  • 3 tablespoons butter
  • 4 to 5 cups water
  • 2 bay leaves
  • 2 teaspoons beef bouillon granules
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 to 3/4 teaspoon pepper
  • 5 medium potatoes, peeled and cubed
  • 5 medium carrots, peeled and cut into 3/4-inch slices
  • 1 medium onion, chopped
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1 egg
  • 1/2 cup milk
4.7/5 (3 Votes)

By

Preheat oven to 350 degrees

  • 2 lbs Ground Venison
  • 1 tblsp Butter
  • 1/2 tsp Ground Red Pepper
  • 1 1/2 Cup Cottage Cheese
  • 1 Large Onion Chopped
  • 1 Green Pepper Chopped
  • 2 8 o.z. Cans Tomato Sauce
  • 1 tsp Salt
  • 1/2 pound Wide Egg Noodles Cooked
  • 1/2 Cup Sour Cream
  • 8 o.z. Cream Cheese
5/5 (2 Votes)

By

you can also use ground beef instead of the venison

  • 2 lbs. ground venison (or ground beef)
  • 1 egg
  • 1/4 to 1/2 cup blue cheese; crumbled
  • 1/4 cup onion, chopped
  • 1/4 cup milk
  • 1/2 tsp. mustard, dry
  • 1/4 tsp. sage
  • 1/4 to 1/2 cup steak sauce
  • 1/2 cup dry bread crumbs
  • 1/8 tsp. garlic powder
  • 1 TBS. Worcestershire sauce
  • salt & pepper to taste
  • instant mashed potatoes
  • bacon: crisp & crumbled
5/5 (2 Votes)

By

Place roast in crock pot. In a large measuring cup, gradually mix hot water with cream of mushroom soup until smoo...

  • 2 -3 lbs venison roast
  • 1 (10 1/2 ounce) cans cream of mushroom soup
  • 1 (10 1/2 ounce) cans hot water
  • 1 (3 ounce) envelopes Lipton Onion Soup Mix
  • 1 teaspoon mccormick grill mates McCormick's Montreal Brand steak seasoning (low sodium)
5/5 (2 Votes)

By

Put cleaned meat and mushrooms in slow cooker and cover with onion slices

  • 3 pounds boneless venison roast
  • 1 large onion, sliced thinly
  • 1 package dry mushrooms, sliced
  • 1 TB soy sauce
  • 1 TB Worchestire sauce
  • 1 TB garlic salt
  • 1/4 teaspoon black pepper
  • 1 (1 ounce) package dry onion soup mix
  • 1 (10.75 ounce) can condensed cream of mushroom soup
5/5 (2 Votes)

By

This is a tasty stew made in a slow cooker with either all beef or a beef and venison combination

  • 3-4 lb. Beef stew meat and/or venison cut into 1.5 in. cubes
  • 1/3 cup flour
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 2-3 carrots, cut into bite size pieces
  • 2 large stalks celery, cut into 1/4 in. pieces
  • 2-3 small white onions cut into small pieces
  • 2-4 potatoes (with skins) cut into 1 in. cubes
  • 1 can (4 oz) sliced mushrooms (drained)
  • 1 pkg frozen peas, corn, green beans or lima beans, partially thawed
  • 1 can (10.5 oz) condensed beef broth
  • 1/2 cup water
  • 1 tsp minced garlic
  • 2 tsp brown sugar
  • 2 tsp Kitchen Bouquet (optional)
  • 1 can tomato wedges or slices, drained
  • 1/4 cup flour
  • 1/4 cup water
5/5 (2 Votes)

By

Mix all marinade ingredients in medium bowl

  • Marinade:
  • 1/4 cup dark brown sugar
  • 1/4 cup green onions, sliced
  • 1/4 cup bourbon
  • 1/4 cup soy sauce
  • 1/4 cup Dijon mustard
  • 1/2 tsp pepper
  • 1/2 tsp Worcestershire sauce
  • 1 tsp sesame oil
  • 2 lb venison steak in thin slices
  • Wood skewers
5/5 (2 Votes)

By

In a large stockpot cook the bacon over high heat until crispy

  • 6 bacon strips cut 1/2" pieces
  • 2 pounds venison shoulder excess fat removed, and cut into 1" cubes
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/4 cup flour
  • 1/4 cup vegetable oil
  • 1 cup dry red wine
  • 1 large onion diced
  • 1 large carrot peeled, diced
  • 2 celery ribs diced
  • 1 large parsnip peeled, diced
  • 1 leek, white only diced
  • 2 teaspoons minced garlic
  • 1 pound mixed wild mushrooms such as wood ear, chanterelle, morel, or shiitake sliced
  • 1 bottle amber beer - (12 oz)
  • 2 1/2 quarts veal or beef stock
  • 2 tablespoons Worcestershire sauce
  • 6 fresh thyme sprigs
  • 1 teaspoon allspice
  • 3 bay leaves
  • 2 tablespoons tomato paste
  • 2 baking potatoes, like russets peeled, cubed
  • 1 pound cooked egg noodles
5/5 (2 Votes)

By

Soak beans in water overnight

  • 1 pound pinto beans or kidney beans
  • 4 each, dried ancho, guajillo, pasilla, cascabel, mirasol or mulato chiles
  • 1/2 pound bacon
  • 1 large onion, diced
  • 6-8 cloves garlic, chopped
  • 1 habanero, fresh, if they’re in season
  • 2 pounds ground venison or ground beef
  • 1 pound sausage, taken out of skin and broken up (venison or pork is fine)
  • 2 tablespoons paprika
  • 2 tablespoons cumin
  • 1 tablespoon ground coriander
  • 2 tablespoons tomato paste
  • 2 large tomatoes, peeled, seeded and chopped or one small can
  • 1 cup of weak coffee
  • 3 tablespoons molasses
  • Beef or venison broth (have a quart ready)
  • At least 2 tablespoons salt
  • Cilantro and shredded cheese to garnish
5/5 (1 Votes)

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