deer meat

These Venison Cream Cheese Stuffed Crescent Rolls are a simple and delicious way to use up your deer meat! And they are family friendly! You can also substitute any other ground meat, including ground beef, turkey or chicken.

Venison Cream Cheese Stuffed Crescent Rolls

lb venison

oz cream cheese (plain, softened at room temperature)

onions

onion

jalapenos (diced)

crescent rolls

tsp chili powder

onion powder

cayenne pepper (more if you like spicy)

Salt and pepper (to taste)

Preheat oven to 350 degrees Fahrenheit. Prepare two medium baking sheets with parchment paper and spray with non-stick cooking spray. Set aside.

Season venison with chili powder, onion powder and cayenne pepper. Cook in medium skillet over medium high heat until cooked through.

Drain any grease if needed.

Transfer cooked venison to a large bowl with softened cream cheese and add chopped green onion, red onion, yellow onion, jalapeno and season with salt and pepper, to taste.

Using a spoon, stir well until ingredients are evenly distributed and cream cheese is mixed in.

Take crescent rolls out of packaging and lay each one flat on your baking sheets. Spoon about 1/3 cup of filling onto each roll, until all 8 are filled evenly.

Fold each corner of the roll to the center and press down so it is securely closed. It is okay if there is some visible filling between corners.

Place baking sheets in the oven for 8-12 minutes (or per package instructions) and remove from oven when the crescent rolls are golden brown.

Serve hot. Serve alongside roasted vegetables, cauliflower mashed potatoes and/or a side salad.

Store any leftovers in airtight container in the refrigerator for up to 3 days. Microwave to reheat.

Everyone loves a burger! I&#039;ll show you how to make Grilled Venison (Deer Meat) Burgers with all my tips and tricks for a juicy, flavorful burger that sticks together on the grill.

Grilled Venison Burgers

venison (deer meat)

beef (70/30 %)

mesquite seasoning (I used McCormick)

Moore's marinade

salt

I always drain the ground venison in a colander first. Most of the strong &quot;earthy&quot; or gamey taste from venison is in the blood so this helps.I use my hands to help press out the blood but I NEVER run ground meat under water to wash out the blood. That adds too much water to the meat which results in steaming the burgers and will fall apart.

Combine ground venison, ground beef, mesquite seasoning, Moore&#039;s or Dales marinade, and salt in a bowl. Being careful not to overwork the mixture, mix it together with your hands. (Gloves work well for easy cleanup.)

Shape the mixture into six 4 1/2-inch patties. They will plump up and fit the buns fine. Tip: To help prevent any burger from rising up in the center, press your thumb into the center about halfway down. This keeps the burgers flat.

Preheat a gas or charcoal grill to medium-high heat (about 400 to 425 degrees) Carefully lift the patties with a wide, heat resistant spatula onto lightly oiled grill grates, one at a time.Cook about 5 to 6 minutes on each side or until done. What is done? For food safety reasons, ground meat of any kind should be cooked to at least 160 degrees but I know many people like to cook it less.

If you’re like me, you either have a freezer full of venison from last year’s hunting season or about to fill it up with this season’s harvest. My husband and son are avid hunters and we process our own meat which helps on the grocery bill and I love the guarantee there’s no added water, coloring, chemicals, or hormones. Backstrap is excellent cooked and served medium-rare but my family prefers medium.

Bacon-Wrapped Venison Backstrap Roast

venison backstrap pork tenderloin))

teriyaki marinade

bacon

Place the roast in a large zip-top plastic bag and add the marinade. Seal the bag and marinate in the refrigerator at least 2 hours up to 24 hours or overnight, turning once.

Preheat oven to 375°. Remove the roast from the bag and drain. Discard the marinade.

Arrange 8 to 10 pieces of bacon side by side, slightly overlapping, on a work surface or cutting board to make it 1 inch longer on both ends than the length of the backstrap or tenderloin.

Place the roast on top of the bacon toward the lower third, not right in the center. Then, pull up the shorter pieces of bacon up to the backstrap on one side, then pull the longer pieces up and over the backstrap. Lift up the backstrap and tuck the longer pieces under the bottom of the backstrap.

Place in a small, greased aluminum foil-lined roasting pan or baking dish. Bake at 375° for 20 to 25 minutes for medium-rare or 25 to 30 minutes for medium. Let roast stand in the pan 10 minutes. I often put the pan under the broiler the last 3 minutes to be sure and get the bacon crispy.

Let the roast stand at 5 to 7 minutes.  Cut roast on a cutting board and transfer to a serving platter.

Savory, tender deer steaks in creamy homemade gravy.

Deer Steaks in the Oven

lbs deer steak

flour

onion, chopped

garlic,

tsp black pepper

Tablespoons oil

Tablespoons butter

milk

Preheat oven to 300°.

Pat steaks dry with paper towel. Pound with meat mallet to half their original thickness.

Heat oil in pan over medium-high heat.

Roll each steak in flour and fry each side just till browned, about 1 minute each side.

Place steaks in 3 quart casserole dish.

Add butter to same frying pan. Add onions. Fry and stir till soft. Add garlic, salt, pepper, and flour. Stir.

Add milk slowly, stiurring as you pour the milk into the pan. Continue to stir until the gravy boils and starts to thicken. Pour over steaks.

Cover casserole dish and bake at 300° for 2 1/2 hours.

Making perfect venison burgers isn't hard. All you need to do is add a bit of fat and a few flavors to make this underrated meat shine on burger night.

Venison Burger

venison

balsamic vinegar

Worcestershire sauce

garlic powder

pepper

Tbsp. freezing cold butter, grated*

Before beginning, place a stick of butter in the freezer. 

If you&#8217;re cooking your burgers on a grill, go ahead and preheat the grill to medium-high (450-500F). If you&#8217;re cooking on a stovetop, get out a large pan (preferably cast-iron) and set it on the appropriate burner. You&#8217;re going to want to heat the pan for 3-5 minutes before cooking, so keep that in mind. 

Mix together the venison, balsamic, Worchestershire, garlic powder, onion powder, salt, and pepper. I like to use a fork and my hands. It&#8217;s good to use a fork to &#8220;fluff&#8221; and break up the meat, you don&#8217;t want it too packed. 

Right before you form the patties, grate in about 2 tablespoons of freezing cold butter (I use a regular, old cheese grater). Mix again quickly just to distribute, but not so much that the butter melts. 

Form the meat into 4 evenly sized balls and then shape them into patties. Form a divot in the top of the burgers to help catch some of the juice. 

Place the burgers on the grill or in the hot pan, and cook for anywhere from 5-8 minutes per side. I like to just flip the burgers once so they have a nice crust. If you&#8217;re using cheese, add your cheese when you flip your burger over.

I use an internal read thermometer and pull my burgers at 140-145F (medium) but you can pull them at 150F-160F if you like yours more well done. 

Let your burgers rest for 5-10 minutes (SERIOUSLY) before assembling and eating. Voila!

I made a double batch of whitetail burgers to add to other burgers at  a club gathering This afternoon,  My venison burgers were absolutely delicious.  The common comment was  “I’ve tried venison before but it was (tough, gamey, just ok, fill in the blank) but this was REALLY good! Thank you for the secret ingredients and tips.  A keeper for the recipe book.

I made a double batch tonight but added finely diced onion and minced garlic to the burgers. My husband who has only had his father’s venison burgers was initially a little apprehensive ended up  DEVOURING 2 of them and my girls ages 4 &amp; 6 could not get enough of them either. That being said I did have a little difficulty with the burgers crumbling apart while grilling, wondering if this has been an issue for you at all? I may add an egg next time to bind them a little better but all-in-all these were delicious!

Just made them didnt use anything but the plain deer burger no ketchup pickles etc. Was fantastic will be using this recipe from now on. Deer meat in NY is a bit pricey but this sure is a nice treat to have.

I’ve cooked with venison for years but have never tried making a burger with it because it’s so lean. These were SO tasty, and my kids did not detect the gamey flavor (they usually do). I’ll definitely make these again! Our venison was not mixed with another fat during processing; the only fat was from the butter.

This was absolutely the most delicious burger! My neighbor said he’d pay big money for a burger like it. It had such incredible flavor. So good! 
I did add diced jalapeños as its my husband’s favorite way to eat a burger. My husband grilled beef burgers along side the venison burgers. There was no comparison, this recipe blew the beef burger out of the water...or I should say grill.;)

This venison burger was insanely delicious! I did add fresh diced jalapeños to them. Our neighbor said he would pay good money for that burger. We did grill beef burgers alongside the venison burgers and the Venison burgers out shined the beef burgers by far. So good! Thank you so much! Yum yum yum

Bestest I've had in years, will do again along with other recipes in Venison everyday 
Thanks
Rich

I made these burgers last night for my husband, and 2 grandchildren. My granddaughter who is picky about her venison loved them. My husband said this will be the only recipe we will be using from now on. They had so much flavor and were so juicy. Thank you for the recipe!

Best venison burger recipe I’ve tried so far!! Thanks so much for posting :) I paired these patties with blue brie, sweet pickles, mesclun greens and a garlic balsamic aioli on brioche bun - perfection!

Great venison burger recipe! Loved by everyone. Thank you!

https://www.youtube.com/watch?v=0MQtirj5DTk

For the full recipe, go here: https://www.missallieskitchen.com/venison-burgers/

This is one of my most popular recipes and for good reason. No dry, gamey burgers here, only juicy, flavorful patties of perfection that are better than any all-beef patty you've had. 

IG: https://www.instagram.com/miss.allieskitchen/
Cookbook: https://www.amazon.com/Venison-Every-Day-No-Fuss-Cooking/dp/1645671240

Best EVER Venison Burgers

This savory Venison Meatloaf recipe is delectably tender, perfectly seasoned, and lacquered in a rich and tangy sauce! This recipe will quickly become a favorite use of deer meat!

Venison Meatloaf

lbs ground Venison ((blended with fat))

Breadcrumbs

Beef broth

Eggs ((beaten))

Onion

Parsley

Tomato paste

Brown Mustard

Paprika

Garlic powder

Black pepper

sage

Ketchup

Worcestershire Sauce

brown sugar

Preheat oven to 350 degrees.

Gently crumble venison into small pieces and place into a large bowl. Sprinkle breadcrumbs on top.

In separate bowl combine remaining meatloaf ingredients and stir to combine. *

Pour seasoning and liquid mixture into bowl with venison. Gently mix to combine with fingers, being careful not to overwork the meat.

Combine all ingredients for the glaze and paint a couple tablespoons onto the bottom of a loaf pan. Place the meatloaf into the loaf pan and pour remaining glaze over the top of the meatloaf.

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The most viewed deer meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine