deer meat recipes

A <strong>ground venison recipe</strong> that will have all your family rejoicing!  Layers of golden potatoes, green chilis, lots of garlic and a savory blend of soft cheeses make this hunters casserole a big win!

Hunters Casserole with Ground Venison Recipe

potatoes

butter

venison

olive oil

onion

chopped bell pepper

garlic

green chilies

Worcestershire sauce

Hungarian paprika

salt, divided

black pepper

eggs, beaten

cottage cheese

ricotta cheese

oz sharp cheddar or monterey jack cheese

Using a large pot, boil two pounds of skin-on golden potatoes in lightly salted water until fork tender.

Drain the potatoes and mash them well with ½ cup of butter.

Spread your mashed potatoes into the bottom of a 13&#215;9 pan or two smaller square roasting pan(s) and set aside.

Brown two pounds of ground venison in 1 Tbsp. of olive oil and drain the cooked meat if necessary.  Remove the meat, but do not clean the pan.

In the same pan that you cooked the meat, sauté 1 cup of chopped white onion, ½ cup of chopped yellow bell pepper and three minced cloves of garlic for three minutes. Add the undrained can of green chilis, 1 Tbsp. Worchestershire sauce, 1 tsp. Hungarian paprika, 1 tsp. salt and ¼ tsp. cracked black pepper and sauté for an additional 2 minutes.

Stir your cooked vegetables into your bowl of meat and spread it on top of the mashed potatoes to make the second layer.

In a separate bowl, mix together the eggs, ricotta cheese, cottage cheese and remaining ½ tsp. of salt.

Pour the cheese mixture on top of the meat layer and top with 8 oz. of shredded cheese.

Bake in a 350 degree oven for 35 minutes or until hot and bubbly.

Delicious! Comfort food. Perfect for this gluten-free, dairy-free family with a few omitted steps. Thank you!

This recipe turned out AMAZING!! I adjusted the measurements to about half of this because I didn’t need a lot and used a 9x9 pan. I have to say I was slightly skeptical when adding the Chile’s and things but it is absolutely one of my favs now!!!

I froze the leftovers and they were wonderful the second time around! I thawed the casserole and put it on 425 for about 20 min covered with foil. Perfect!

My family loved this dish!  So happy to find another ground venison dish to put in the rotation!

I have never made anything with venison before. A friend gave us some ground venison. It was already flavored with some seasoning. I used this recipe minus the cottage cheese and ricotta layer (didn’t have on hand and with Covid restrictions didn’t want to run to store). It was delicious.  Definitely will make again using the ricotta layer and try it with ground beef too. Recipe did not say to cover while baking but I think I will next time, and maybe uncover the last 5 minutes. The top was a little too brown and cheese was a little hard. Thanks for helping use my venison and enjoy eating it.

Cook once and eat twice! Words to live by! This Venison Loin Parmigiana is tender, juicy and delicious!

Venison Loin Parmigiana

chicken venison loin

pasta

store bought pasta sauce

mozzerella

Parmesan cheese

parsley

Cook pasta according to package directions, reserving about 1 cup of the starchy cooking water, just before you drain pasta.

Heat sauce in a small saucepan.

Warm venison under broiler for about 2 minutes per side.

Remove venison from broiler and top each piece with 2 slices mozzarella.

Return to broiler for a few minutes, watching carefully so you don't burn the cheese.

Once pasta is drained, return it to the pan you cooked it in and add sauce, Parmesan and reserved pasta water.

Serve venison on a bed of pasta. Garnish with basil and parsley, if desired.

For recipe for chicken fried steak see here.&nbsp;

These Steak and Chorizo Taquitos couldn&#039;t be easier and require just a few ingredients. They can be made with any steak or roast you have.

Steak Taquitos

Beef

celery

water

Salt

Potatoes

Tbsp Olive Oil

lb Chorizo

Pepper

Steak and Chorizo Filling

Place meat in Dutch oven. Just cover with water. Add celery and onion. Cover and bring to a boil, then reduce heat. Cook for 1 - 2 hours until internal temp of meat reaches at least 195°F, or until tender. Let meat cool in broth. Can be refrigerated for 2-3 days before continuing.

Cook potatoes in a small saucepan in boiling, salted water until tender but not mushy. About 20 minutes. Drain and cool. Grate cold potatoes with a coarse grater.

Heat 1 Tbsp. olive oil in a large, heavy bottom skillet. Remove Chorizo from casing. Brown Chorizo in batches (do not overcrowd pan) and break apart as it browns. After all the chorizo has browned, turn down heat and add onion and cook until onion is tender, stirring occasionally.

Meanwhile, shred meat, traditionally beef is cut across the grain into 1 1/2&quot; long pieces and shredded with 2 forks. This makes a large batch, so it would take forever to shred so I pulse in a food processor a few times. Don&#039;t over process.

Add shredded meat, potatoes, tomato sauce, and salt and pepper to the pan you cooked the chorizo and onion in. Mix well.

Soften tortillas in shallow, very hot oil for about 10 seconds on each side. Drain between paper towel.

Place about 1-2 tablespoon of Steak and Chorizo filling in a narrow strip at one end of tortilla. Roll up tightly. Place on cooling rack, seam side down.

Crisp taquitos 3 different ways. First, heat oil to 365°F . Carefully place taquitos seam side down in hot oil. Fry several taquitos at a time until crisp. Drain over skillet and then on paper towels.Second, bake taquitos at 350°F for 15-20 minutes until browned. Turn half way through baking time.Third, air fry taquitos seam side down, at 350°F for about 5 minutes. Turn and continue to air fry another 4-5 minutes until golden brown and crispy.

Serve with Guacamole, Frijoles (Refried beans), and salsa of your choice. Our favorite is Peach Salsa.

Assemble Taquitos

This is the best and easiest Deer Bacon Recipe! Learn how to make a small and simple 5-pound batch of ground and formed deer bacon (or venison bacon) that easily fits in a 9 X 13 pan using some of your deer from this season.

The BEST Deer Bacon Recipe - Ground & Formed Venison Bacon

pork

curing salt (Instacure No. 1)

Tablespoons kosher salt

non-fat dried powdered milk

brown sugar

Tablespoon liquid smoke

onion powder

garlic powder

smoked paprika

mustard

Place the ground venison and ground pork in a large mixing bowl.

In a separate mixing bowl, combine curing salt, salt, powdered milk, brown sugar, liquid smoke, and seasonings with the cold water. Mix well, then pour the mixture over the meat.

Mix the venison and pork with your hands until the seasoning is well incorporated, and the meat becomes tacky.

Line a 9 X 13 pan with plastic wrap and press meat mixture evenly into pan to eliminate air pockets so it&#39;s about 2-inches thick. Cover meat with more plastic wrap and set in refrigerator for at least 6 hours or overnight (up to 2 days).

Preheat smoker to 200 degrees F. Once heated, add wood chips of your choice. We prefer hickory.

Remove the top plastic wrap and gently invert the pan onto your smoker rack and lift away the pan. Peel away and discard the plastic wrap that lined the pan.

Smoke the bacon at 200 degrees F until the internal temp reaches 150 degrees F using an instant-read meat thermometer. (With my electric Masterbuilt smoker, this took about 2 1/2 hours.)

Remove the bacon from the smoker and allow it to cool on a wire rack.

Slice the bacon on a meat slicer or on a cutting board with a sharp knife. 

Vacuum seal bacon in 1 or 2 lb. packages and freeze for long-term storage.

When you&#39;re ready to eat it, fry the bacon in a skillet over medium heat for 3 to 4 minutes per side, or until it&#39;s as crispy as you like it.

We used hickory chips and really liked the flavor. And I really like the fact it makes a small batch. Gonna make it again real soon.

Great deer bacon! I was so happy to find this recipe and have it turned out. I hate having to make a whole 25lbs of something when I don't even know if it will be good. I appreciated this recipe since it only makes 5lbs. I brought it over for Easter Sunday to share with family and everyone loved it, especially the kids. There wasn't any leftover to take home! I'll definitely make this again.

We love this bacon recipe! We’ve bought seasoning packets that made 25 lbs but didn’t want THAT much. This makes 5 lbs and is perfect amount!

Good recipe . I tripled it on first try 3lbs deer/3lbs moose &amp; Costco pork log 6.6 lbs .
Only thing I changed was I cut salt back. Only 3.5 Table spoons for triple batch or 1 1/4 table spoon for single batch. Not a salt fan. Mixed up let sit for few days then smoke for few hours &amp; then in oven to finish up. Has been loved by everyone who has tried. Just mixed up spices for another batch with moose tomorrow. Awesome way to use up ground meat.  Thanks for sharing.

Had anyone tried substituting Morton Tender Quick for the Pink Cure successfully?

Did this exact recipe except went 50/50 on the meet content.  Look no further, this is a winner!  The whole family is enjoying it.

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Hunters Casserole with Ground Venis...

Venison Loin Parmigiana

Steak Taquitos

The BEST Deer Bacon Recipe - Ground...

Top 4 deer meat recipes recipes from across the web

The most viewed deer meat recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hunters Casserole with Ground Venis...

Venison Loin Parmigiana

Steak Taquitos

The BEST Deer Bacon Recipe - Ground...

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