\nThis hearty stew is a perfect way to warm up on a chilly day, using tender venison and an assortment of root vegetables. The slow-cooking process makes the meat fall-apart tender and the flavors meld together beautifully.<\/p>\n
Are you looking to spice up your meal routine with a delicious and lean protein source? Look no further than venison, the prized game meat that’s packed with flavor and nutrients. With its rich, earthy taste and tender texture, venison is a versatile ingredient that can be used in a wide variety of dishes, from hearty stews and roasts to quick weeknight meals and snacks.<\/p>\n
In this article, we’ll explore 20 savory venison recipes that are sure to please even the pickiest eaters. From classic comfort foods like meatloaf and pot pie to international-inspired dishes like tacos and stir-fries, we’ve got you covered with a range of flavors and cooking methods. Whether you’re a seasoned hunter or just looking to try something new, these venison recipes are sure to become fast favorites in your household.<\/p>\n
\nThis hearty stew is a perfect way to warm up on a chilly day, using tender venison and an assortment of root vegetables. The slow-cooking process makes the meat fall-apart tender and the flavors meld together beautifully.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 pound venison steaks or cubes Instructions:<\/strong><\/p>\n 1. Heat the oil in a large Dutch oven over medium-high heat. Cooking Time:<\/strong> 8-10 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 venison chops (1-inch thick) Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 12-18 minutes total<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb ground venison Instructions:<\/strong><\/p>\n 1. Brown the venison in a large pot over medium-high heat, breaking it up with a spoon as it cooks. Cooking Time:<\/strong> 45-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb venison medallions (about 6-8 pieces) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> About 30 minutes, including searing and reducing the sauce.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb ground venison Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb venison steaks, sliced into thin strips Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 (2-3 pound) venison roast Instructions:<\/strong><\/p>\n 1. Preheat smoker to 225\u00b0F. Cooking Time:<\/strong> 6-8 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb venison sausage, sliced Instructions:<\/strong><\/p>\n 1. Heat a large skillet over medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound venison steaks, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 2-3 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound venison steaks (such as deer or elk) Avocado Lime Crema:<\/strong><\/p>\n – 3 ripe avocados Instructions:<\/strong><\/p>\n 1. Preheat grill or grill pan to medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb venison ground meat Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Ingredients:<\/strong><\/p>\n – 1 pound venison steak, sliced into thin strips Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound ground venison Instructions:<\/strong><\/p>\n 1. Preheat grill or grill pan to medium-high heat. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb venison steaks or ground venison Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 2-3 hours (braising time) + 20-25 minutes (polenta cooking time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound venison steaks or cubes Instructions:<\/strong><\/p>\n 1. Preheat grill or grill pan to medium-high heat. Cooking Time:<\/strong> 8-10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound venison stew meat Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound venison steaks (such as deer or elk), sliced into thin strips Instructions:<\/strong><\/p>\n 1. Preheat oven to its lowest temperature setting (usually around 150\u00b0F). Cooking Time:<\/strong> 3-4 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound venison meat (ground or finely chopped) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound venison steaks or ground venison Instructions:<\/strong><\/p>\n 1. Heat oil in a large pot over medium-high heat. Add onion and cook until browned, about 5 minutes. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound venison osso buco (shanks) Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 2-1\/2 hours<\/p>\n Looking for hearty meals to satisfy your taste buds? Look no further! This article features 20 savory venison recipes that are sure to please. From classic dishes like slow-cooked stews and pot pies to innovative twists like venison tacos and burgers, there’s something for every palate. Whether you’re a seasoned hunter or just looking to try something new, these recipes showcase the versatility and rich flavor of venison. Get ready to indulge in a culinary adventure with these mouthwatering options!<\/p>\n","protected":false},"excerpt":{"rendered":"
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 2 medium carrots, peeled and sliced
\n– 2 medium potatoes, peeled and cubed
\n– 1 large parsnip, peeled and sliced
\n– 1 cup beef broth
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste<\/p>\n
\n2. Add the venison and cook until browned on all sides, about 5 minutes.
\n3. Add the onion, garlic, carrots, potatoes, parsnip, beef broth, thyme, salt, and pepper.
\n4. Bring to a boil, then cover and transfer to a slow cooker or oven (300\u00b0F).
\n5. Cook for 8-10 hours or until the venison is tender.<\/p>\nGrilled Venison Chops with Rosemary Garlic Butter<\/h2>\n
\nElevate your grilled venison chops with the savory flavors of rosemary and garlic butter. This simple yet impressive recipe is perfect for a special occasion or a cozy dinner at home.<\/p>\n
\n– 2 tablespoons unsalted butter, softened
\n– 2 cloves garlic, minced
\n– 2 sprigs fresh rosemary, chopped
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, mix together softened butter, garlic, and chopped rosemary.
\n3. Season venison chops with salt and pepper.
\n4. Brush both sides of the venison chops with the rosemary-garlic butter mixture.
\n5. Grill venison chops for 4-6 minutes per side, or until cooked to desired doneness (130\u00b0F – 135\u00b0F internal temperature).
\n6. Let the venison rest for 5 minutes before serving.<\/p>\nVenison Chili with Beans and Spices<\/h2>\n
\nThis rich and flavorful venison chili is perfect for a cold winter’s day, packed with tender deer meat, creamy beans, and aromatic spices. Serve with crusty bread or over rice for a satisfying meal.<\/p>\n
\n– 1 large onion, diced
\n– 3 cloves of garlic, minced
\n– 2 cups cooked kidney beans
\n– 1 can (14.5 oz) diced tomatoes
\n– 1 cup beef broth
\n– 1 tsp chili powder
\n– 1 tsp ground cumin
\n– 1\/2 tsp paprika
\n– Salt and pepper to taste
\n– Optional: jalapenos or hot sauce for added heat<\/p>\n
\n2. Add the onion and garlic; cook until the onion is translucent.
\n3. Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute.
\n4. Add the cooked kidney beans, diced tomatoes, and beef broth. Bring to a simmer.
\n5. Reduce heat to low and let it cook for at least 30 minutes or until the flavors have melded together.
\n6. Taste and adjust seasoning as needed.<\/p>\nPan-Seared Venison Medallions with Red Wine Reduction<\/h2>\n
\nElevate your dinner game with this rich and flavorful dish, perfect for a special occasion or a cozy night in.<\/p>\n
\n– 2 tbsp olive oil
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
\n– 1\/4 cup beef broth
\n– 1 tsp Dijon mustard
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish<\/p>\n
\n2. Season venison medallions with salt, pepper, and thyme.
\n3. Heat olive oil in a large skillet over medium-high heat. Sear venison medallions for 2-3 minutes per side, or until browned. Transfer to a plate and set aside.
\n4. Reduce heat to medium, add chopped onion and cook until translucent, about 5 minutes.
\n5. Add garlic and cook for an additional minute.
\n6. Add red wine, beef broth, and mustard. Bring to a simmer and reduce by half, stirring occasionally, about 10-12 minutes.
\n7. Serve venison medallions with the rich red wine reduction spooned over the top.<\/p>\nVenison Meatloaf with Mushroom Gravy<\/h2>\n
\nThis hearty recipe combines the rich flavor of venison with the earthy taste of mushrooms, making for a satisfying and comforting dish. Perfect for a special occasion or a cozy night in.<\/p>\n
\n– 1\/2 cup breadcrumbs
\n– 1\/4 cup chopped onion
\n– 2 cloves garlic, minced
\n– 1 egg
\n– 1 tbsp Worcestershire sauce
\n– Salt and pepper to taste
\n– 8 oz mushrooms (such as cremini or shiitake), sliced
\n– 2 tbsp butter<\/p>\n
\n2. In a large bowl, combine venison, breadcrumbs, onion, garlic, egg, Worcestershire sauce, salt, and pepper. Mix well with your hands until just combined.
\n3. Shape mixture into a loaf and place on a baking sheet lined with parchment paper.
\n4. Bake for 45-50 minutes or until internal temperature reaches 160\u00b0F.
\n5. While the meatloaf is cooking, melt butter in a skillet over medium heat. Add mushrooms and cook until tender, about 5 minutes.
\n6. Serve meatloaf with mushroom gravy spooned on top.<\/p>\nVenison and Wild Rice Casserole<\/h2>\n
\nThis hearty casserole combines the rich flavor of venison with the nutty taste of wild rice, perfect for a cozy dinner or special occasion.<\/p>\n
\n– 2 cups cooked wild rice
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup mixed mushrooms (such as cremini and shiitake), sliced
\n– 1 cup beef broth
\n– 1 tablespoon Worcestershire sauce
\n– 1 teaspoon dried thyme
\n– Salt and pepper, to taste
\n– 1\/4 cup grated cheddar cheese<\/p>\n
\n2. In a large skillet, cook the venison strips over medium-high heat until browned, about 3-4 minutes. Remove from heat and set aside.
\n3. In the same skillet, add chopped onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
\n4. In a large mixing bowl, combine cooked wild rice, mushroom mixture, beef broth, Worcestershire sauce, thyme, salt, and pepper.
\n5. In a greased 9×13-inch baking dish, arrange the venison strips in a single layer. Top with the wild rice mixture and sprinkle with cheddar cheese.
\n6. Bake for 25-30 minutes or until the casserole is hot and bubbly.<\/p>\nSmoked Venison Roast with Juniper Berries<\/h2>\n
\nThis recipe combines the rich flavor of smoked venison roast with the earthy, slightly sweet notes of juniper berries. The result is a tender and savory dish perfect for a special occasion or game day gathering.<\/p>\n
\n– 1 cup juniper berries
\n– 1 cup brown sugar
\n– 1\/4 cup smoked paprika
\n– 2 tablespoons olive oil
\n– 1 tablespoon kosher salt
\n– 1 teaspoon black pepper<\/p>\n
\n2. In a small bowl, mix together juniper berries, brown sugar, smoked paprika, and kosher salt.
\n3. Rub the venison roast with olive oil, then coat evenly with the juniper berry mixture.
\n4. Place the roast in the smoker and cook for 6-8 hours, or until tender and reaching an internal temperature of 160\u00b0F.
\n5. Let the roast rest for 30 minutes before slicing and serving.<\/p>\nVenison Sausage and Peppers Skillet<\/h2>\n
\nThis hearty skillet dish combines the rich flavor of venison sausage with the sweetness of bell peppers, all cooked to perfection in a single pan. It’s an easy and satisfying meal perfect for a weeknight dinner.<\/p>\n
\n– 2 large bell peppers (any color), sliced
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 tsp smoked paprika
\n– Salt and pepper to taste
\n– Cooking oil or butter for frying<\/p>\n
\n2. Add the sausage and cook until browned, about 5 minutes. Remove from skillet and set aside.
\n3. Add more oil if needed, then add the peppers and onion. Cook until tender, about 5-7 minutes.
\n4. Add garlic and smoked paprika to the skillet, cooking for an additional minute.
\n5. Return the sausage to the skillet and stir to combine with the pepper mixture.
\n6. Season with salt and pepper to taste.
\n7. Serve hot, garnished with fresh parsley if desired.<\/p>\nVenison Bourguignon with Bacon and Mushrooms<\/h2>\n
\nThis classic French-inspired dish is elevated by the rich flavors of venison, crispy bacon, and earthy mushrooms. Perfect for a chilly evening or special occasion.<\/p>\n
\n– 6 slices of bacon, diced
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 1 onion, chopped
\n– 3 cloves of garlic, minced
\n– 1 cup red wine
\n– 1 cup beef broth
\n– 1 tablespoon tomato paste
\n– 1 teaspoon dried thyme
\n– Salt and pepper, to taste<\/p>\n
\n2. Cook bacon in a large Dutch oven over medium heat until crispy. Remove and set aside.
\n3. Add onion and garlic to the pot and cook until softened, about 5 minutes.
\n4. Add mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
\n5. Add venison, red wine, beef broth, tomato paste, and thyme to the pot. Stir to combine.
\n6. Cover the pot and transfer it to the preheated oven. Cook for 2-3 hours or until the venison is tender.
\n7. Season with salt and pepper to taste. Serve hot, garnished with crispy bacon.<\/p>\nVenison Tacos with Avocado Lime Crema<\/h2>\n
\nA flavorful twist on traditional tacos, this recipe combines the rich taste of venison with the freshness of avocado and lime. Perfect for a quick and delicious dinner or game-day gathering.<\/p>\n
\n– 1\/2 cup lime juice
\n– 1\/4 cup olive oil
\n– 2 cloves garlic, minced
\n– 1 teaspoon dried oregano
\n– 8-10 corn tortillas
\n– Avocado Lime Crema (see below)
\n– Optional toppings: diced onions, cilantro, sour cream<\/p>\n
\n– 1\/2 cup lime juice
\n– 1\/4 cup sour cream
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, whisk together lime juice, olive oil, garlic, and oregano. Brush mixture onto venison steaks.
\n3. Grill venison for 4-5 minutes per side, or until cooked to desired level of doneness.
\n4. Warm tortillas by wrapping them in foil and heating on the grill or in a dry skillet.
\n5. Assemble tacos with sliced venison, Avocado Lime Crema, and desired toppings.<\/p>\nVenison Shepherd\u2019s Pie with Mashed Cauliflower<\/h2>\n
\nA hearty and comforting dish perfect for a chilly evening, this venison shepherd’s pie combines tender game meat with creamy mashed cauliflower and a crispy golden-brown crust.<\/p>\n
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup frozen mixed vegetables
\n– 1 cup beef broth
\n– 2 tbsp tomato paste
\n– 2 tbsp olive oil
\n– Salt and pepper to taste
\n– 3 cups mashed cauliflower (see below for recipe)
\n– 1 cup shredded cheddar cheese<\/p>\n
\n2. In a large skillet, cook the venison ground meat over medium-high heat until browned, breaking it up with a spoon as it cooks.
\n3. Add onion, garlic, mixed vegetables, beef broth, tomato paste, and olive oil to the skillet. Season with salt and pepper to taste.
\n4. Simmer the mixture for 10-15 minutes or until the flavors have melded together.
\n5. In a separate pot, boil cauliflower florets until tender. Drain and mash with butter and milk.
\n6. Transfer the venison mixture to a 9×13 inch baking dish. Top with mashed cauliflower and sprinkle with shredded cheddar cheese.
\n7. Bake for 25-30 minutes or until the cheese is melted and bubbly.<\/p>\nVenison Stir-Fry with Ginger and Soy Sauce<\/h2>\n
\nExperience the bold flavors of Asia with this quick and easy venison stir-fry recipe, perfect for a weeknight dinner or special occasion.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 2 cloves garlic, minced
\n– 1-inch piece fresh ginger, grated
\n– 1 tablespoon soy sauce
\n– 1 tablespoon oyster sauce (optional)
\n– Salt and pepper to taste
\n– Chopped scallions for garnish<\/p>\n
\n2. Add the garlic and ginger; stir-fry until fragrant, about 30 seconds.
\n3. Add the venison; cook until browned, about 3-4 minutes.
\n4. Add the soy sauce and oyster sauce (if using); stir to coat the venison evenly.
\n5. Season with salt and pepper to taste.
\n6. Serve hot, garnished with chopped scallions.<\/p>\nVenison Burgers with Blue Cheese and Caramelized Onions<\/h2>\n
\nElevate your burger game with the rich flavor of venison, paired with pungent blue cheese and sweet caramelized onions. This unique combination will leave you wanting more.<\/p>\n
\n– 1\/4 cup blue cheese crumbles
\n– 1 medium onion, thinly sliced
\n– 2 tablespoons olive oil
\n– 1 tablespoon Worcestershire sauce
\n– Salt and pepper to taste
\n– 4 hamburger buns
\n– Lettuce, tomato, and pickles (optional)<\/p>\n
\n2. In a bowl, mix ground venison with blue cheese crumbles until just combined.
\n3. Form into 4 patties.
\n4. Grill venison burgers for 3-4 minutes per side, or until cooked to desired level of doneness.
\n5. While burgers cook, caramelize onions in olive oil over low heat for 20-25 minutes, stirring occasionally.
\n6. Assemble burgers with caramelized onions, Worcestershire sauce, and your choice of toppings.<\/p>\nVenison Ragu over Creamy Polenta<\/h2>\n
\nA hearty and flavorful Italian-inspired dish that combines the richness of venison with the creaminess of polenta, perfect for a chilly evening.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup red wine
\n– 1 cup beef broth
\n– 1 tablespoon tomato paste
\n– 1 teaspoon dried thyme
\n– Salt and pepper, to taste
\n– 4 cups polenta
\n– 2 cups heavy cream
\n– Grated Parmesan cheese, for serving<\/p>\n
\n2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the venison and cook until browned, about 3-4 minutes per side. Remove from heat and set aside.
\n3. Reduce heat to medium, add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute.
\n4. Add the red wine, beef broth, tomato paste, and thyme. Stir to combine, then return the venison to the pot.
\n5. Cover the pot and transfer to the preheated oven. Braise for 2-3 hours or until the venison is tender.
\n6. Meanwhile, cook the polenta according to package instructions. Stir in heavy cream until smooth. Season with salt and pepper to taste.
\n7. Serve the braised venison over creamy polenta, topped with grated Parmesan cheese.<\/p>\nVenison Kabobs with Pineapple and Bell Peppers<\/h2>\n
\nA flavorful and colorful twist on traditional kabobs, this recipe combines tender venison with sweet pineapple and crunchy bell peppers.<\/p>\n
\n– 1 cup pineapple chunks
\n– 2 large bell peppers (any color), sliced
\n– 2 tablespoons olive oil
\n– 1 tablespoon soy sauce
\n– 1 teaspoon garlic powder
\n– Salt and pepper, to taste<\/p>\n
\n2. In a small bowl, whisk together olive oil, soy sauce, garlic powder, salt, and pepper.
\n3. Thread venison, pineapple, and bell peppers onto skewers, leaving a small space between each piece.
\n4. Brush the kabobs with the marinade mixture, making sure all pieces are coated.
\n5. Place kabobs on the grill or grill pan and cook for 8-10 minutes, turning occasionally, until venison reaches desired doneness.
\n6. Serve hot, garnished with fresh parsley or cilantro if desired.<\/p>\nVenison Pot Pie with Flaky Crust<\/h2>\n
\nSavor the rich flavors of tender venison in a hearty pot pie, topped with a flaky crust and baked to perfection. This recipe is perfect for hunters and foodies alike.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup all-purpose flour
\n– 1 cup beef broth
\n– 1\/2 cup heavy cream
\n– 2 cups mixed vegetables (carrots, peas, and corn)
\n– 1 teaspoon dried thyme
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 2 cups puff pastry, thawed<\/p>\n
\n2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
\n3. Add venison and cook until browned, about 5 minutes.
\n4. Whisk together flour and broth; add cream and stir until smooth. Bring to a boil; reduce heat and simmer for 10 minutes.
\n5. Stir in vegetables, thyme, salt, and pepper. Pour mixture into a 9×13-inch baking dish.
\n6. Roll out puff pastry on a floured surface to fit the dish. Place over filling and crimp edges.
\n7. Bake for 35-40 minutes or until crust is golden brown.<\/p>\nVenison Jerky with Maple and Black Pepper Glaze<\/h2>\n
\nThis recipe combines the rich flavor of venison with the sweetness of maple syrup and a hint of black pepper, resulting in a deliciously complex snack.<\/p>\n
\n– 1\/4 cup maple syrup
\n– 2 tablespoons soy sauce
\n– 1 tablespoon brown sugar
\n– 1 teaspoon Worcestershire sauce
\n– 1\/2 teaspoon black pepper
\n– 1\/4 teaspoon garlic powder<\/p>\n
\n2. In a small bowl, whisk together maple syrup, soy sauce, brown sugar, Worcestershire sauce, black pepper, and garlic powder.
\n3. Place the venison strips in a single layer on a wire rack set over a rimmed baking sheet.
\n4. Brush the glaze evenly onto both sides of the venison strips.
\n5. Dry in the oven for 3-4 hours, or until the jerky reaches your desired level of dryness.
\n6. Remove from the oven and let cool completely before storing.<\/p>\nVenison Meatballs in Tomato Basil Sauce<\/h2>\n
\nThis recipe combines the rich flavor of venison with the brightness of fresh tomatoes and basil, creating a satisfying and savory dish perfect for a chilly evening.<\/p>\n
\n– 1\/2 cup breadcrumbs
\n– 1 egg
\n– 1 tablespoon olive oil
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 cup fresh tomatoes, diced
\n– 1\/4 cup fresh basil leaves, chopped
\n– Salt and pepper to taste
\n– Grated Parmesan cheese (optional)<\/p>\n
\n2. In a large bowl, combine venison meat, breadcrumbs, egg, olive oil, onion, garlic, salt, and pepper. Mix well with your hands until just combined.
\n3. Form into meatballs (about 1 1\/2 inches in diameter). Place on a baking sheet lined with parchment paper.
\n4. Bake for 18-20 minutes or until cooked through.
\n5. While the meatballs are cooking, combine diced tomatoes and chopped basil in a saucepan over medium heat.
\n6. Serve the meatballs with the tomato-basil sauce, topped with grated Parmesan cheese if desired.<\/p>\nVenison Goulash with Paprika and Sour Cream<\/h2>\n
\nThis classic Hungarian-inspired dish is a perfect way to warm up on a chilly day, with the rich flavors of venison, paprika, and sour cream. This recipe serves 4-6 people.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, diced
\n– 3 cloves garlic, minced
\n– 1 teaspoon smoked paprika
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 cup beef broth
\n– 1\/2 cup sour cream
\n– 2 tablespoons tomato paste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add garlic, paprika, salt, and pepper. Cook for 1 minute.
\n3. Add venison and cook until browned, breaking it up with a spoon if using ground venison.
\n4. Add beef broth, sour cream, and tomato paste. Stir to combine.
\n5. Bring to a simmer and cook for 20-25 minutes or until the flavors have melded together and the sauce has thickened slightly.
\n6. Serve hot, garnished with chopped parsley if desired.<\/p>\nVenison Osso Buco with Gremolata<\/h2>\n
\nThis hearty Venison Osso Buco recipe is a twist on the classic Italian braised veal shank dish, substituting tender venison for a rich and flavorful main course. The addition of a tangy gremolata sauce takes this dish to new heights.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 cup red wine
\n– 1 cup beef broth
\n– 1 tablespoon tomato paste
\n– 1 teaspoon dried thyme
\n– Salt and pepper, to taste
\n– Fresh parsley, chopped (for gremolata)
\n– 2 tablespoons freshly squeezed lemon juice
\n– 1\/4 cup chopped fresh parsley<\/p>\n
\n2. Season venison osso buco with salt and pepper.
\n3. Heat olive oil in a large Dutch oven over medium-high heat. Brown the venison, then set aside.
\n4. Add onion and garlic; cook until softened, about 5 minutes.
\n5. Add red wine, beef broth, tomato paste, and thyme. Bring to a boil, then cover and transfer to preheated oven.
\n6. Braise for 2-1\/2 hours or until tender.
\n7. Make gremolata by combining chopped parsley, lemon juice, and salt.
\n8. Serve venison osso buco with spoonful of braising liquid and dollop of gremolata.<\/p>\nSummary<\/h2>\n