venison recipes

Pan-Seared Venison Medallions with Balsamic Berry Sauce

venison

salt and pepper

olive oil

rosemary leaves (minced)

garlic (minced)

dry red wine

balsamic vinegar

plum preserves

butter

berries (any kind)

blue cheese crumbles

Season meat evenly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add meat and brown on each side, about 1 – 2 minutes each side, but not past rare. Add rosemary, garlic, wine, balsamic vinegar and plum preserves. Remove meat after 1 minute and keep warm. Reduce liquid to a few tablespoons. Whisk in chilled butter until melted. Immediately remove pan from heat and stir in berries. Arrange medallions on plates, spoon sauce over and top with blue cheese crumbles.

This Instant Pot venison steak is tender, juicy, and mixed with sweet, flavorful onions &amp; peppers!

Instant Pot Venison Steak with Onions & Peppers

Venison Steak (sliced)

Bell Peppers (sliced)

Onion (sliced)

Beef Broth

Tbsp Tomato Paste

Tbsp Olive Oil

Worcestershire Sauce

tsp Onion Powder

tsp Garlic Powder

tsp Cayenne Pepper ((optional))

tsp Black Pepper

Salt

Cut the venison, onion, and peppers into slices.

Mix the onion powder, garlic powder, cayenne pepper, salt and black pepper together and season the meat.

Set the Instant Pot to saute on high. Once ready, add the oil and venison. Cook for 5 minutes or until browned.

Mix in the broth, tomato paste, and Worcestershire sauce. Scrape the bottom of the pot to remove any browned bits. This will add more flavor!

Add the onions and peppers.

Lock the lid into place and seal the vent. Set to pressure cook on high for 15 minutes.

Once finished, let the pressure naturally release for 10 minutes, then quick release by moving the valve to the vent position. Once the float valve drops, carefully remove the lid.

Jacob Kenedy&#8216;s ragù recipe is made from venison and pancetta simmered down with red wine – the perfect dinner party main to impress your friends. For something a little more everyday, try our quick and easy beef ragù stirred through your favourite pasta.

Tagliatelle with venison ragù

venison lamb

pancetta, chopped

carrot, finely chopped

celery stick, finely chopped

onion,

garlic cloves, chopped

bay leaves

thyme

rosemary sprig, all

tbsp ground mixed spice

tomato purée

milliliters red wine

milk

fresh egg tagliatelle

unsalted butter

Heat the oven to 200°C/180°C/gas 6. Season the venison well with salt and pepper, put in a small-medium roasting tin and drizzle with 3 tbsp olive oil. Roast for 1 hour until well browned outside and more or less cooked (it doesn’t matter if it’s well done or rare). Remove from the oven and leave to cool in the tin, reserving the roasting juices.

Heat a heavy casserole with a lid over a medium heat and add the pancetta, along with the remaining oil. Cook for 5-6 minutes until the pancetta starts to brown and crisp and the fat is released, then mix in the chopped vegetables, garlic, herbs, mixed spice and tomato purée. Turn the heat to low and cook gently for 20 minutes until tender but without colour.

Meanwhile, dice the roast venison into roughly 1cm cubes. Add the meat to the tender vegetables in the pan and mix together. Raise the heat to high and fry for 10 minutes until some of the meat starts to brown at the edges. Add the roasting juices, wine and milk. It may look curdled but it’ll come back together during cooking.

Bring to a simmer, cover with the lid slightly ajar, then cook gently for around 3 hours, stirring every so often. You can do this on the hob over a low heat or in the oven at 160°C/140°C fan/gas 3. It’s ready when the oil collects on the surface, the meat is very tender and the gravy has thickened. You may need to add a splash of water during cooking if it dries out too much or raise the heat towards the end if it looks a little wet. At the end of cooking, season with salt and pepper to taste.

Bring a large pan of well salted water to the boil. Add the tagliatelle and cook until it’s still quite firm to the bite (leave it even more al dente than you like, as it will continue to cook in the sauce). Drain, reserving a little of the cooking water, then add the pasta to the ragù, along with the butter. Add just enough of the reserved cooking water to loosen the sauce slightly. Put the whole lot on a warmed serving platter or put in individual bowls, then top with lots of parmesan to serve.

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

onion

celery

water

Potatoes

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

Braised Shanks

venison shanks

flour

vegetable oil

onions, roughly chopped

celery, roughly chopped

garlic,

tomato paste

venison stock

dry white wine

rosemary

lemon

tbsp parsley leaves, chopped

Preheat oven to 350 degrees. Dry venison shanks thoroughly with paper towels. Season liberally with salt and pepper, and dust with flour. Heat oil in a heavy-duty oven-safe pot (with lid, like a Dutch oven) over medium-high heat. Add venison, and brown evenly on all sides. Remove shanks from pot and reserve.

Add onions, carrots and celery to the pot, and lightly brown. Add garlic and tomato paste, and cook for 2 minutes. Add 1 cup of stock, and stir bottom of pot to loosen bits. Return shanks to the pot, add wine, rosemary, thyme and bay leaves. Liquid should always cover the shanks about halfway. Add stock to correct level, and reserve any extra to add later, if needed. Cover and place in the preheated oven for 2½ hours. Check after about 1½ hours, and see if any additional liquid is needed. Add more stock and/or wine if necessary.

When shanks are fork tender, transfer to plates or platter. Remove bay leaves. Spoon sauce and vegetables from pot over, and garnish with lemon zest and parsley.

This Red Wine Venison Stew is the perfect meal to cozy up with on a weekend night. Made in the style of the classic French bœuf bourguignon with red wine, bacon, mushrooms, and fresh herbs it is simple and supremely satisfying!

Red Wine Venison Stew

sirloin

bacon

mushrooms

carrots

onion (diced)

½ TBSP flour

Kosher salt (to taste)

black pepper (to taste)

bay leaf

beef stock

dry red wine (such

Preheat oven to 325 degrees. Season venison generously with kosher salt and freshly cracked black pepper on all sides. Set aside.

Place a large, heavy-bottomed Dutch oven with a lid over medium heat. When hot, cook the bacon in the pot until crispy. Using a slotted spoon, remove cooked bacon pieces to a paper towel-lined plate to drain. If necessary, add one tablespoon of grapeseed oil to the pot if there is not a thin layer of drippings along the bottom of the whole pot. Increase the heat to medium-high.

Add the seasoned venison to the pot and sear the pieces on all sides, about 1 minute per side. This may need to be done in two batches as all the venison may not fit at once. Remove the seared venison from the pot and set aside. Reduce heat to medium once again.

Add the mushrooms to the empty pot and sprinkle with a pinch of kosher salt. Cook until mushrooms have released their natural moisture and have browned. Remove the mushrooms from the pot and set aside.

Add the carrots and onion to the pot, stirring to coat in whatever oil and drippings remain. Cook for three minutes, adding a splash of beef stock to the pot to deglaze. Stir in the garlic and cook until fragrant, about 1 minute more.

Return the venison to the pot and sprinkle the flour over everything. Toss to coat. Add in the herbs, bay leaf, beef stock, and wine. Stir to combine. Taste and adjust seasoning as necessary.

Cover the pot and place in preheated oven. Bake for 3 – 3.5 hours or until venison pieces are tender and the sauce is silky.

Remove from oven and stir in the bacon and mushrooms. Serve on top of mashed potatoes for a truly wonderful meal!

Irish Venison Stew with Guinness

potatoes peeled & chopped

garlic

onion chopped

(14 ounces) Guinness Beer

TBS flour

salt & pepper

Cups Beef Broth

Cut venison into 2" cubes. Pat dry & sprinkle with salt & pepper.

Add olive oil to dutch oven add meat in batches & brown.

Lower heat to medium, cook garlic & onions until softened, add carrots, add flour and stir for 1 minute.

Add beer, broth, tomato paste. Bring to simmer, then add in bay leaves and potatoes, meat & their juices.

Cover, lower heat to a gentle boil cook for 2 hours until meat becomes tender.

Simmer for another 30-45 minutes, meat should fall apart.

Remove leave, if sauce isn't as thick as you would like you can add a slurry (1TBS water w/ 1 TBS cornstarch)

Serve it up with some french bread or Irish soda bread

In the tradition of the Philly cheesesteak sandwich, this recipe is a quickie that’ll fool some of yourfriends who claim that they don’t like the taste of venison

Venison Cheesesteak

venison steak

Salt and pepper

yellow onion, thinly sliced

green bell pepper, thinly sliced

mushrooms, thinly sliced

Tabasco sauce

provolone cheese

rolls,

Place venison in a freezer for an hour or so until the meat is almost frozen. Using a sharp, thin bladed knife, slice the meat as thinly as possible. Allow to thaw completely, wrap with paper towels to absorb blood, and season liberally with salt and pepper.

Heat olive oil in a large, heavy skillet or griddle over medium-high heat. Add onions, peppers, and garlic. Cook until onions are lightly browned. Add mushrooms, and sauté with onions and peppers until soft. 

Move vegetables to one side of the skillet and add sliced venison. Cook meat until lightly brown, but not overcooked. Season with a dash or two of Tabasco.

Mound meat into 4 rectangular piles, about the size of the Italian rolls. Top with equal portions of the vegetable mixture. Top with 2 slices of cheese for each mound, and let melt. 

Using two spatulas, scoop up each portion of meat and vegetables, and place in Italian rolls. 

Homemade Salisbury Steak is a family favorite weeknight dinner. A hearty and delicious beef or venison patty with a rich onion and mushroom gravy served over mashed potatoes.

Homemade Salisbury Steak

beef

barbecue sauce

butter cracker crumbs (I used Ritz)

Worcestershire sauce

salt

black pepper

paprika

oz sliced white mushrooms

onion soup mix

beef broth

cornstarch

parsley

In a large bowl combine the ground beef...

In a large bowl combine the ground beef (and venison if using), egg, barbecue sauce, cracker crumbs, Worcestershire sauce, salt, pepper, and paprika together until well combined.

Form into 6 patties.

Cook patties in a large skillet over medium-high...

Cook patties in a large skillet over medium-high heat, on both sides until browned and cooked through. About 15 minutes.

In another large skillet, add butter, mushrooms and...

In another large skillet, add butter, mushrooms and onion. Cook over medium-high heat, stirring often until mushrooms and onions start to brown.

Add onion soup mix, beef broth and cornstarch....

Add onion soup mix, beef broth and cornstarch. Whisk continually until gravy thickens.

Pour gravy over cooked patties and lower heat...

Pour gravy over cooked patties and lower heat to simmer, for 15 minutes.

Serve over mashed potatoes and garnish with parsley...

Serve over mashed potatoes and garnish with parsley if desired.

Every venison lover needs a go-to burger recipe — this is it. Made with Silver Fern Farms Pasture-Raised Premium Ground Venison, this burger recipe always turns out completely and utterly satisfying.
We season it with the likes of Worcestershire sauce and cayenne pepper to highlight the venison’s savory, naturally peppery flavors. And then we gently mix everything together until it’s just combined, which keeps the meat nice and tender so it grills up extra juicy every time.
But the most important tip of all with this venison burger? Don’t be afraid to pile on the fixings!

How to Make the Best Venison Burger

worcestershire sauce

garlic powder

onion powder

cayenne pepper

kosher salt

cheddar cheese

hamburger buns

Heat a grill or grill pan to medium-high heat.

In a large bowl, gently fold together the ground venison, grated butter, Worcestershire sauce, garlic powder, onion powder, and cayenne pepper with your hands. Be careful not to overmix the ground venison: overworking and compacting the meat will make it tough and dry.

Divide the ground venison into 4 balls and gently form them into ½”-thick patties. Press your thumb into the center of each patty to create an indentation. This will help the burgers cook evenly. Divide the salt and black pepper between the patties, seasoning both sides.

Lightly brush your grill grates with the oil. Place the patties on the grill and cook for 2 to 3 minutes. Turn the patties 90 degrees to create a crosshatch pattern with the grill marks, and cook for an additional 2 minutes.

Flip the patties over. If you’d like to add cheese, place it on the patties now. Cook for 2 to 3 minutes, repeat the 90-degree turn, and cook for another 2 minutes or until the internal temperature reaches 155° F on an instant-read thermometer for a well-done burger.

Transfer the patties to a plate, tent with aluminum foil, and allow them to rest for 3 to 4 minutes. Allowing the burgers to rest relaxes the venison and evenly distributes the juices throughout the meat.

Serve the venison patties warm with your favorite toppings.

Top 10 venison recipes recipes from across the web

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Top Tags

Pan-Seared Venison Medallions with ...

Instant Pot Venison Steak with Onio...

Tagliatelle with venison ragù

Steak Taquitos

Braised Shanks

Red Wine Venison Stew

Irish Venison Stew with Guinness

Venison Cheesesteak

Homemade Salisbury Steak

How to Make the Best Venison Burger

Top 10 venison recipes recipes from across the web

The most viewed venison recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pan-Seared Venison Medallions with ...

Instant Pot Venison Steak with Onio...

Tagliatelle with venison ragù

Steak Taquitos

Braised Shanks

Red Wine Venison Stew

Irish Venison Stew with Guinness

Venison Cheesesteak

Homemade Salisbury Steak

How to Make the Best Venison Burger

The most viewed venison recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine