venison

Marinated Venison Steaks

olive oil

soy sauce

red wine vinegar

lemon juice

Worcestershire sauce

garlic cloves,

parsley

dry mustard

kosher salt,

black pepper,

venison loin

This is a basic country style venison sausage. Use it as a master to play with. Vary anything you like, but pay attention to salt. Even a little difference in salt is noticeable.&nbsp;

Venison Sausages with Bay and Garlic

fatty pork shoulder

salt, (about 2 rounded tablespoons)

Instacure No. 1 ((optional))

(ground

ground black pepper, (about 2 teaspoons)

celery seed, (about 1/2 teaspoon)

red wine

water

dry milk powder ((optional))

Chop meat and fat into chunks that will for into your grinder. (Optional expert step: Mix the salt and curing salt - if using - with just the meat, grind very coarsely -- 10 mm or 12 mm plate -- and refrigerate overnight. If you don't have such a large plate, cut the meat a little finer and do the same thing. This will give you a tighter bind in the finished sausage, which is especially important, as this is a coarsely ground sausage.)

Take out some hog casings and set in a bowl of warm water.

When you are ready to grind, mix the meat and fat with all the herbs and spices. If you are using the dry milk powder, mix that in, too. I use it when I slow-smoke sausages; it helps them retain moisture and shrink less after they come out of the smoker. Make sure the meat and fat are 37°F or colder by putting the mixture in the freezer for an hour or so. Put the wine in the fridge.

Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a very good texture) using the coarse die (6 mm or 7 mm).

Make sure your sausage is very cold, between 28°F and 32°F. When it's cold enough, take it out of the freezer and add the wine and water. Mix the sausage thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands for 2 minutes. This is important to get the sausage to bind properly.

Stuff the sausage into the casings. Twist off links by pinching the sausage down and twisting it, first in one direction, and then with the next link, in the other direction; this helps prevent them from unwinding. Or you could tie them off with butcher’s string. Make sure you pierce the links wherever there are air pockets; I use a needle sterilized in the flames of my stovetop. Gently squeeze the links to remove all air pockets.

Hang the sausages in a cool place for up to a day (ideally hanging in a fridge, but even an hour at room temperature helps a lot). Once they have dried a bit, put in the fridge until needed. They will keep for at least a week refrigerated.&nbsp;If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.

It's been many years since I ate boerewors in Africa. I did eat it a few more times when I was in South Africa, including at a braai (barbecue) hosted by an Afrikaner political candidate outside Bloemfontein. I've never even seen this sausage in America, although I bet I could find it if I looked hard enough. The origin of this link is Teutonic, as the Afrikaners are of mostly Dutch and German origin. So it's a little like a bratwurst, but with more aggressive spices. Typically it's a mix of beef and pork. There are many recipes for boerewors out there, just as there are with other traditional sausages like Italian and brats. This is mine. If yours is different, let me know how, as I'd be interested in hearing more variations. Boerewors is almost always made as one long coil and grilled slowly over coals or wood in a braai. It's a damn good party food this way, as people slice off however much they want and eat it on bread or with potato salad and grilled vegetables.

South African Boerewors Sausage

pork

pork fat

kosher salt

cracked black pepper, (about 1 tablespoon)

coriander seed, (about 3 to 4 tablespoons)

ground allspice, (about 2 teaspoons)

brown sugar

malt vinegar

brandy

Hog casings

Get out about 10 feet of hog casings and soak them in warm water.

Cut the meat and fat into chunks you can fit into your meat grinder. Mix together the salt, pepper, coriander, clove and allspice, then mix this with the meat and fat until every piece has a little on it. Refrigerate overnight if you want, but let it marinate at least an hour or so; this helps develop myosin in the mixture, which helps the texture of the finished sausage. When you are ready to grind, put the meat in the freezer until it is between 30°F and 40°F. Put your grinder parts (auger, dies, blades, etc) in the freezer, too, and put a bowl in the fridge.

Grind one-half of the mixture through the coarse die on your grinder, and half through the fine die. This creates a more interesting texture. If your meat mixture is still at 35°F or colder, you can go right to binding. If it has heated up, you need to chill everything back down. Use this time to clean up the grinder.

Once the meat is cold, put it in a large bin or bowl and add the sugar, vinegar and brandy. Mix well with your (very clean) hands for 2 to 3 minutes — a good indicator of temperature is that your hands should ache with cold when you do this. You want to to mix until the meat binds to itself. You can also do this in a stand mixer set on its lowest setting, but I find you don’t get as good a bind as you do when you do this by hand.

You now have boerewors. Most people stuff this into long coils of about 1 to 2 pounds each. Stuffing sausage is easier with two people, one to fill the links, the other to coil, but I do it solo all the time. Stuff the links well but not super-tight, as you will not be able to tie them off later if they are too full. Don’t worry about air pockets yet. Stuff the casing until you get a coil about a foot wide, leaving lots of room on either end to tie them off; I leave at least three inches of unstuffed casing on either end of the coil. Tie off one end of the coil. Gently compress the sausage in the casing from the other end. Look for air pockets. To remove them, set a large needle or a sausage pricker into a stovetop burner until it glows (this sterilizes it), then pierce the casing at the air pockets. Tie off the other end of the coil and repeat with the rest of the sausage.

Set your coil on a rack for an hour or so to dry. You can do this overnight in a fridge if you want. Once dried a bit, the boerewors can be refrigerated for up to a week, or frozen for up to a year.

So there are all kinds of ways to vary this recipe. Let&#039;s start with the meat. Traditionally merguez is 100 percent lamb, so you can do that if you want. For venison, you can use 100 percent venison if the animal was fat (read this article on venison fat if you are nervous about using it), or 4 pounds lean venison with 1 pound pork fatback or beef fat, or 3 pounds venison with 2 pounds fatty pork shoulder. Sheep casings make this sausage, and you can sometimes get them in good butcher shops, or you can buy sheep casings online from The Sausage Maker. Yes, you can do merguez in hog casings, but it&#039;s obviously not traditional.

Merguez Sausages

venison fat

pork fatback

kosher salt, (about 3 rounded tablespoons)

garlic

sweet paprika

black pepper

cumin

coriander seed

harissa

Sheep casings

Get out about 20 feet of sheep casings and soak them in warm water. If you don’t trust your source, run water through them to check for punctures or weak spots.

Make sure all your equipment is cold; freeze your grinder's grinding plate and blades, and the bowl you will put the meat into for 30 minutes to an hour. Do the same for the meat and fat. When everything’s nice and cold, mix the meat and fat with the salt and all the dry spices.

Grind it all through a coarse plate; I use a 10 mm plate. Test the temperature of the mixture, and if it’s 35°F or colder, go ahead and grind it all again through a fine die, like a 4.5 mm or thereabouts. If it’s warmer, put the mix back in the freezer to chill until it hits 35°F or cooler.

Once the sausage has been ground twice, test the temperature again to make sure it’s cold. I prefer to chill the mix down to 28°F to 32°F for this next stage. Chill the mix and when it’s cold enough, take it out and add the harissa, vinegar and water. Now, mix and knead the mixture in a big bin or bowl with your hands for a solid 2 minutes — your hands will ache with cold, which is good. You want everything to almost emulsify.

Stuff the sausage into sheep casings rather loosely. It's pretty important that you have a narrow stuffing tube for your stuffer, or the sheep casings will break. I like my merguez to be about 6 to 8 inches long, but it’s your choice. To twist them into links, tie off one end of the coil you just made. Pinch off links with your two hands and roll the link between them forward a couple times. Move down the coil and repeat, only this time roll backwards a few times. Repeat until you do the whole coil. Now look at the links, which will probably have air pockets in them. Use a sterile needle or sausage pricker (set it aglow in your stovetop flame) to puncture the casing over all the air pockets. Gently compress the links together to squeeze out the air pockets and rotate the links a bit more to tighten; this takes practice.

Hang your links for at least 1 hour if your room is warm, and up to overnight if you can hang them in a place that’s 40°F or cooler. Don’t let them freeze yet. If you are not hanging overnight, let the sausages continue to dry uncovered in the fridge overnight before you seal them up and freeze. Merguez will keep a week in the fridge and a year in the freezer, if you have vacuum-sealed them.

Venison roast gets fall-apart tender in the Instant Pot braised with red wine. Get that cooked all day long taste and a full meal quickly and easily.

Instant Pot Red Wine Venison Roast

venison roast*

Tbsp. balsamic vinegar

Tbsp. herbs d’ Provence*

pepper

yellow onion,

carrots,

parsnips,

gold potatoes,

Tbsp. arrowroot powder (or cornstarch)

Turn the Instant Pot to &#8220;Saute&#8221; for 10 minutes. 

After about 3 minutes, when it is hot, add the oil and then the venison roast. 

Sear both sides of the meat until browned. 

When the &#8220;Saute&#8221; cycle has finished, add the red wine, balsamic vinegar, herbs d&#8217; Provence, salt and pepper. 

Place the lid on the Instant Pot. Make sure the knob is set to &#8220;Sealing&#8221;.

Set the Instant Pot to &#8220;Pressure Cook&#8221; or &#8220;Manual&#8221; on &#8220;High Pressure&#8221; for 60 minutes. 

Allow the course to run and allow the Instant Pot to naturally release for 10 minutes then carefully perform a manual release. 

Add the onion, carrots, parsnips, and potatoes to the Instant Pot on top of the venison. Toss everything around as best as you can to get some of the liquid on top of the vegetables, but don&#8217;t worry if they&#8217;re not covered. 

Return the lid to the Instant Pot and turn the knob to &#8220;Sealing&#8221;. Set it to &#8220;Pressure Cook&#8221; or &#8220;Manual&#8221; for 10 minutes on High Pressure. 

Allow the cycle to run and immediately perform a manual release. 

Remove the vegetables and the venison from the pot. Simply shred the roast into chunks to serve. 

To make gravy, strain all of the pot juices into a medium saucepot. Whisk in the arrowroot powder. Cook for 5-10 minutes over medium heat until desired thickness is reached. Taste before serving to test seasoning level and stir in salt and pepper if desired. 

The flavors were wonderful !!!!! My roast came out a bit dry so I don't know what I did wrong but I poured some juice on it and a pat of butter and it was perfect ! I'm new to the insta pot so this was the perfect meal for this rainy, cold gray day we're havin here in Nebraska. Thank Ya Allie for puttin together such a delicious receipe that was so easy to follow. I signed up for yer newsletter !

The flavors were nice, but my roast didn't come out "fall apart tender" at all. It was pretty tough. I was very careful with the searing, so it wasn't that. I think high heat for 60 minutes might be too long. Otherwise, the flavor was delightful.

I made this with a 2lb roast. It wasn’t “fall apart “ but was still very tender and the flavors were great. I did the roast for 50 minutes then added the veggies (didn’t have parsnips so added more carrots and potatoes). Had to add another 5 minutes pressure cook to get them perfect. Was a great easy recipe and will definitely make it again. Once my hubby gets another deer 😊 thanks for your wonderful venison recipes...I’m new to cooking venison and you are a great resource!!

Never made a roast before in my life and this turned out awesome. Hands down, best roast I've ever had. The meat shredded apart easily with a fork and the flavor was perfect! Thank you!

This recipe was excellent!!.  I cooked a 2.75 lb. inside blade venison chuck roast from frozen.  I did extend the cooking time a bit.  The first cook was 60 minutes with a 10 minute release and the second cook was 15 minutes with a 30 minute release.  The texture was a perfect pot roast tenderness that did not shred but still held together when sliced cross grain.  As in beef, I expect that cuts from the venison chuck (shoulder) are more suitable for this technique than roasts from the round (rear leg).

Was SO good! Thank you for the time it takes to put these together. I know you get paid a little from advertising... but it takes time to test and take pics and get it just right. THANKS!
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This was a great, easy recipe!!! My venison roast was so tender (pulled apart with a fork) and the flavor was perfect. I think I could have served it to people who don’t like venison and they never would have known. Thanks for helping me cook such a yummy meal.

I am not sure what went wrong, but I followed everything on the recipe.  We have had excellent success with Instant Pot recipes, but this was terrible and we threw it away.  The meat (Axis Roast) was tough, my guess is you needed to cook this 30 minutes or more longer, but after 90 minutes and then 25 minutes more - it should have been a slow cooker recipe.

We had a 6 1/2 lb. bone-in cut. It was a young deer. I didn't include the vegetables (I can't eat onions). I substituted lots of garlic for the onions. I used 2 cups Bota Nighthawk Red wine and 2 cups homemade beef bone broth. I cooked it in the instant pot on high pressure for 75 minutes. 

I used corn starch to thicken the broth we poured over mashed potatoes and roasted brussel sprouts. It was a yummy treat we will DEFINITELY try again after a (hopefully) successful hunting season.

The same combination may work well with goose if you can determine a good cooking time!

Fantastic recipe!  I will keep this and use it anytime I make a venison roast or stew.  I started from frozen so I have a few lessons learned.  Because it was frozen, I didn't get to sear it but it didn't seem to make any negative difference.  I set it for 45 minutes and put all the liquid and seasonings in.  I had to use an onion soup mix since herbs are limited during quaratine! lol.  I love the wine and balsamic together and I think that makes the sauce so delicious!  Anyway, I decided to roast my veggies and potato because it was getting so late the the pc takes time to come to pressure.  With that said, 60 minutes would have been better and I should have followed your directions on that note, at a minimum.  Again, it was frozen and 45 minutes lead to a cooked and tender roast.  60 minutes would have had it falling apart, fork tender, which I prefer.  This will be my forever recipe for a venison roast.  I've made many and this was by far the best!  Thank you....

This recipe was east to follow and delicious. I used beef broth because I do not like wine and didn't have any, but it turned out just fine. We process our deer ourselves usually and I used what my dad and I call the "football roast" from the hind quarter. It looks like the roast pictured in this recipe was a flatter cut of meat and mine was more round...like a football. Because of this, my roast was not fall apart tender in the middle, however it didn't take much effort to shred either. If I use my football roast again I may add 10-20 minutes extra next time. Oh! and I added a few shakes of Worcestershire sauce. Other than that (and it wasn't even a big deal) this recipe was delicious and I definitely recommend it. It's bookmarked for good in my "Favorite Recipes".

Dry as heck... ruined my venison. Miserable recipe

Very tasty! Family loved it. I used a top round and a bottom round on venison. No matter how I cook them they still always seems a little dry.

Cozy up to a bowl of Venison Stew, made with lean protein, red wine, and lots of winter vegetables. If you’re lucky enough to have venison on hand, it’s definitely not to be missed.

Venison Stew Recipe

(3 pound) venison

Salt and black pepper

olive oil (divided)

onions (diced)

celery (finely chopped)

garlic (minced)

all-purpose flour

tomato paste

dry red wine (see notes)

chicken broth

thyme

bay leaves

potatoes

carrots

peas

Pat venison pieces dry with paper towel and season with salt and pepper.

Heat 1 tablespoon oil in a Dutch oven or large stockpot over medium-high heat until just smoking. Add half the meat in a single layer and cook, without moving, until browned on one side, about 5 minutes.

Flip each piece of venison and continue cooking until browned on the other side. Transfer to a bowl. Heat another tablespoon of oil and repeat with remaining venison until browned. Transfer to bowl.

Heat last tablespoon of oil until shimmering. Add onion and celery and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.

Stir in flour and cook until lightly browned, about 2 minutes. Add tomato paste, wine, and chicken broth, thyme, bay leaves, and browned venison with accumulated juices, scraping up any browned bits on the bottom of the pan.

Bring to a simmer, cover, and cook for 1 hour.

Stir in potatoes and carrots. Return to a simmer, cover, and cook 1 hour longer, until venison is tender.

Remove bay leaves and any thyme stems. Off the heat, stir in peas and cover for 5 minutes. Season to taste with salt and pepper.

https://content.jwplatform.com/videos/h2qjDB5U.mp4

Venison Stew - Culinary Hill.mp4

It's been years since I worked at an Ethiopian restaurant, but this recipe for alicha wot is pretty close to what I remember making back in the day. I use venison stew meat here, but beef or lamb will work, too. This basic curry is also used with chicken, and even fish.&nbsp;

Ethiopian Alicha Wot

onion, sliced, (about 3 cups)

venison stew meat, (trimmed of silverskin)

Ethiopian spiced butter ((see notes))

ginger, (minced)

garlic, (chopped)

turmeric, (ground)

Salt

potatoes,

serrano chiles, (sliced thin)

Add the onion to a large Dutch oven or other heavy pot and turn the heat to medium. Cook the onions dry, without fat, stirring often, until they soften, about 5 minutes.&nbsp;

Mix in the venison stew meat. Add the spiced butter and brown the meat lightly, just about 5 to 8 minutes. Add the ginger, garlic and turmeric and mix well.&nbsp;

Pour in about 5 cups water, enough to cover the meat by an inch or so, and simmer uncovered very gently for about 80 minutes. Add salt to taste during this time.&nbsp;

Add the potatoes and simmer until they are tender, about 30 minutes or so. By now the stew should have thickened a bit. Stir in as many sliced chiles as you want and serve.&nbsp;

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.

When it comes to the venison, you have two choices: Brown the meat first or cook the stew below a simmer. I cooked the stew below a simmer for the photos, but I also really like the flavor of the meat when it browns first. The tradeoff is that if you brown the meat, it might take an extra 30 minutes or so to get tender.

Venison Stew, 'Food Plot'

black-eyed peas

rye berries (or barley

unsalted butter

venison stew meat

onion, (sliced thin from root to tip)

broth

celery seed

turnips

dandelion greens, (chicory leaves, kale

red radishes, (thinly sliced)

Black pepper

pumpkin seed oil, (walnut oil

Vetch or pea flowers ((optional))

Put the black-eyed peas and rye berries in separate bowls. Bring a quart or so of water to a boil and pour it over the rye and black-eyed peas. Let this sit for at least 1 hour. You can also just soak them in cool water overnight.

Bring a small pot of water to a boil and salt it well. Add the rye berries and simmer them until tender, 45 minutes to 1 hour.

Meanwhile, get a large Dutch oven or other heavy pot and set it over medium-high heat. Heat the butter. While the butter is melting, take a few pieces of the venison and pat it dry with paper towels. Brown the venison in the hot butter, salting it as it cooks. Do this in batches so you don't crowd the pot, and pat dry each new batch before you put it into the pot. Set aside the browned venison pieces in a bowl.

When the venison is all browned, add the onion and cook over medium-high heat, stirring often, until the edges of the onions begin to brown, about 5 to 6 minutes. Return the venison to the pot and add the broth, thyme and celery seed. Bring this to a simmer and cook gently for 1 hour.

After an hour, add the rutabagas or turnips and the black-eyed peas. Simmer this for another hour or so. (The rye berries should be tender by now, so drain them and set aside.)

About 5 minutes before you want to serve, stir in the chopped dandelion greens and rye berries. To serve, ladle out some stew -- it should be a thick stew, with lots of stuff and not too brothy -- grind some black pepper over it, sprinkle the thinly sliced radishes and vetch flowers (if using) on top and drizzle with the oil. I'd serve this with a strong beer, such as a good IPA.

This is not your typical spaghetti and meatballs. Venison elevates the dish to new heights, with a brandy and cream sauce to coat thick strands of tagliatelle.

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