These 3 Venison Dinners Will Knock Your Socks Off

These 3 venison dinners will knock your socks off
These 3 venison dinners will knock your socks off

Are you looking for something unique and different? Don’t know what to do with your venison package? Well, we can help with that. This collection of venison recipes will have you coming back for more!

Venison Schnitzel

2 pounds of venison tenderloin
¼ cup vegetable oil
2 teaspoons bacon drippings
¾ cup all-purpose flour
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 egg, lightly beaten
2 tablespoons milk
1 cup dry bread crumbs
½ cup crushed buttery round cracker crumbs
2 tablespoons lemon juice


Cut the tenderloin into 2 portions. On the outside margins of each steak, make a few tiny scores to prevent them from curling up while frying.
In a large heavy skillet, heat oil and bacon drippings. Combined flour, kosher salt, and pepper in a large shallow dish. Mix egg and milk in a shallow bowl. Combine cracker crumbs and bread crumbs in a shallow dish.
By dredging them in seasoned flour and pounding them down slightly less than 1/4 inch thick, the steaks will become tender. Coat the steaks with crumbs on both sides after dipping them in the egg mixture. Set aside on a clean plate. Prepare all steaks equally and place them gently in a single layer into the hot oil after coating them evenly.
Fry steaks for 2 to 3 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice.

Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce


6 thick slices of bacon
2 (3/4 pound) venison tenderloin roasts
2 teaspoons olive oil, divided
¼ teaspoon onion powder, divided
kosher salt and ground black pepper to taste
2 tablespoons butter
1 (8-ounce) package of sliced cremini mushrooms
2 cloves garlic, chopped
1 tablespoon chopped green onion, or more to taste
½ cup heavy whipping cream, or more to taste


Preheat the oven to 375 degrees F (190 degrees C). A slotted baking pan is ideal for arranging bacon slices.
Bake bacon for 6 to 8 minutes.
Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Wrap the venison in strips of bacon. Place into a roasting pan.
A meat thermometer inserted into the thickest part of an instant-read tenderloin should read at least 145 degrees F (65 degrees C) after 1 hour of roasting in the preheated oven.
In a saucepan over medium heat, melt the butter. Cook and stir for 8 to 10 minutes, or until the mushrooms are tender. Mix in the green onion. Cook, stirring often until the cream is cooked completely. Serve with tenderloins and sauce.

Braised Venison with Rosemary and Shiitake


2 tablespoons bacon drippings
1 ½ pounds venison, cut into 2-inch cubes
2 cups fresh shiitake mushrooms, stemmed and sliced
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoons cognac or brandy (Optional)
2 cups dry red wine
1 cube beef bouillon
¼ teaspoon black pepper
½ teaspoon dried thyme leaves
1 ¼ teaspoon dried rosemary
2 bay leaves
1 (8-ounce) package of baby carrots (Optional)
1 tablespoon cornstarch (Optional)
2 tablespoons water (Optional)


Place the bacon in the Dutch oven and cook it over medium-high heat until it becomes crisp. First, brown the venison in a skillet over medium-high heat. Then, remove it from the skillet and continue cooking the other batch. Stir in the mushrooms and onions; cook until softened, 1 to 2 minutes. To make a stew, you will need some cognac, wine, and bouillon cube. Let the stew simmer for 30 seconds to remove the alcohol and dissolve the bouillon.
Add the venison, pepper, thyme, rosemary, and bay leaves to the soup. To cook venison, bring the pot to a boil, then reduce the heat to low and simmer until the venison is tender. If it starts to get too thick, you can add a little water.
If you are using baby carrots, add them near the end of cooking. To make the sauce a bit thicker, you can dissolve cornstarch in water and stir it in.

Best deer meat recipes


1 ½ pounds venison (deer meat)
2 onions, chopped
4 cups fresh mushrooms, sliced
3 tablespoons butter
1 clove garlic, minced
1 (6 ounces) can of tomato paste
1 teaspoon all-purpose flour
1 cup sour cream
1 teaspoon salt
1 pinch of mustard powder
⅛ teaspoon dried parsley

Over medium heat, melt butter or margarine. Sauté onions until translucent, then add meat and brown.
During the last minute of cooking, add mushrooms, garlic, tomato paste, flour, sour cream, salt, mustard powder, and parsley. Combine all ingredients, reduce heat to low, and simmer for 20 to 30 minutes. The meat will become more tender as it simmers longer. You’ll love it!

Best ground venison recipes


1 1/2 cups dry elbow macaroni
1 Tbsp. olive oil
1 1/2 pound ground venison
1 tsp. minced garlic
1/2 small white onion – chopped
5 oz. tomato paste
1/2 cup water
6 oz. sliced mushrooms
1 Tbsp. white wine vinegar
1 tsp. chili powder
1 tsp. salt
1 tsp. Worcestershire sauce
5 oz. shredded cheddar cheese

Prepare elbow macaroni by boiling, draining, and setting aside.
Heat the olive oil in a large skillet over medium-high heat while the macaroni is cooking. Cook the ground venison, minced garlic, and chopped onion until done. It shouldn’t be necessary to drain any excess grease.
The remaining ingredients, including the cooked macaroni, can be added to the skillet, except for the cheese. Bring to a boil, then reduce the heat. The mushrooms should be softened after 10-15 minutes of simmering on low.
Serve immediately after removing the lid, stirring in the shredded cheese.

Best deer sausage recipe


1 pound lean elk/venison sausage
Soft Italian hoagie buns of choice
1 bag shredded mozzarella cheese
1 small can tomato sauce
1 tablespoon olive oil


  1. In an olive oil-based frying pan, brown the elk venison sausage. Instead of elk venison sausage, add a few of the following seasonings to your choice of meat: fresh chopped garlic, fresh chopped basil, onion powder, paprika, ground pepper, garlic powder, and salt.
  2. Once the tomato sauce is heated through, add it to the frying pan and simmer for a few minutes.
  3. Top hoagie buns with shredded mozzarella cheese after scooping meat into them. Bake in a 325-degree oven until cheese is melted and bread is slightly toasted.

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