Venison Recipes

There are a few of our favorite venison meals. Add, subtract, and substitute ingredients to your liking!

For recipes calling for sliced deer meat, I use either deer roast or deer steak, sliced into paper thin slices. This is easier if you partially freeze the meat first – and it’s MUCH easier if you have a meat slicer ;-) But, even if you don’t, just slice the meat into strips as thin as you can get them.

Quick and Easy Venison Goulash

1 pound deer stew meat, cut into bit size pieces
1 large onion
1 tablespoon minced garlic – or to taste (you can probably use powdered garlic, but I don’t know how much to use as I only use minced)
3 tablespoons Paprika
1 can/jug tomato juice
salt
pepper
bacon grease, or some kind of oil
1 bag of egg noodles

Saute the onion and garlic in bacon grease, or oil. Add the stew meat and stir until browned, stir in the paprika, salt, pepper, and tomato juice. Cover and simmer 15 minutes. Turn the heat up and bring it to a boil. Add the noodles – if there is not enough liquid, add some water. Cook as long as your noodle directions tell you until noodles are done. This is especially good with homemade noodles!

Venison Fajita

1 pound sliced deer meat
1 bellpepper – sliced into strips
1 onion – sliced into strips
Bacon grease, or oil
1 tablespoon fajita seasoning (see homemade fajita seasoning recipe at bottom)
Flour tortillas (Store bought, or make your own!)
Toppings (cheese, sour cream, guacamole, chopped tomato, lettuce, etc. – whatever you like)

Saute onions and peppers in bacon grease, or oil. Add sliced meat and stir until meat is browned. Reduce heat to low and add fajita seasoning and stir. Cover (I use a piece of folded tin foil as a tent over top of the pan) and let simmer 5 minutes. Spoon a little of the mixture into warm tortillas, top with your favorite toppings and fold the tortilla in half.

Homemade Fajita Seasoning:

3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. beef or chicken bouillon crystals – or crushed chicken or beef bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin

Combine all of the ingredients in a small bowl and stir. Store in a glass jar, plastic container, or ziploc baggie. This makes a fair amount so you can have it on hand.

Venison Cheese Steak Subs

One pound thinly sliced deer meat
One onion, sliced into strips
One bell pepper, sliced into strips – or use jalapenos for an extra kick!
Salt
Pepper
Bacon grease, or oil
Pepper Jack Cheese – cut into slices
Toasted Sub rolls
Mayonnaise

Saute onion and pepper in bacon grease, or oil. Add deer meat slices, salt, and pepper and stir until deer meat is brown.

Turn heat down to low and cover the entire meat mixture in slices of pepper jack cheese. I fold a piece of tinfoil in the middle to make a tent and place it over top of the pan so the cheese can steam and melt.

Once cheese is melted, scoop some of the mixture into toasted sub rolls slathered in mayonnaise.

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