Cooking venison can be a touchy subject. Part of it is because deer are cute, and lots of people love Bambi.
In my opinion (and Ron Swanson's), not enough people have looked their dinner in the eye.
It's easy to eat a hamburger without thinking about where your food came from. The reality is, a cow was slaughtered so you could enjoy that burger. That's a fact.
For those of you who hunt, prepare, cook, and enjoy your own dinner, kudos. Especially if you use as much of the animal as possible.
Here are three delicious venison recipes that even non-hunters will love:
1. Coffee Rubbed Venison Tenderloin
If you are having guests over that do not mind their meat medium, this is a good option. It tones down the gamey flavor so anybody can enjoy your meal. The combination of the coffee and berry sauce is a nice highlight.
- 1 ½-2 lbs. Venison Tenderloin
- Berry sauce (optional)
- Berries of your choice
- Lemon juice
- 2 Tbsp. Sugar
- 1/2 cup coffee grounds
- 1/2 cup cocoa
- 1 Tbs brown sugar
- 1 Tbs cinnamon
- 3 Tbs salt
- pinch of pepper
Step 1) Preheat oven to 350F
Step 2) Mix the rub and thickly coat the tenderloin on all sides.
Step 3) Heat a cast iron pan to the point of almost smoking and then sear meat on all sides.
Step 4) Pop in a 350F oven for 5 minutes.
Step 5) Remove from the oven, cover with foil and then drape a towel over top. Let it rest for 10 minutes.
Step 6) Slice 1in thick and serve with or without berry sauce. Goes well with a spinach salad.
For optional berry sauce, put any berries along with a little water and a little sugar in a small sauce pan and bring it to a boil. Add a little salt and turn it down to a simmer until it reduces by 1/2. Spoon over sliced venison.
2. Seared Venison Steaks
This one is about as quick and easy as it gets.
- Venison Ham or Tenderloin
Step 1) Trim all fat and silver skin off of the meat and cut it into one inch thick steaks.
Step 2) Heavily salt and pepper both sides of your steaks. Venison needs a lot of salt.
Step 3) On a smoking hot grill or cast iron skillet, sear each side for 3-5 minutes. You want these steaks to be medium or medium-rare.
Step 4) Rest your meat by removing from the grill on a plate, wrapping plate in foil, and throwing a towel on top. Rest for 10 minutes, serve, and enjoy!
3. Venison Meat Stew
This recipe is intended for all the little bits of meat that you may throw out or grind currently. I use rib meat, flank steak, and sometimes the neck meat for this stew.
- 2 lbs scrap venison cut in one inch pieces
- ½ lb chopped carrots
- ½ lb chopped onions
- 2 cups dry red wine
- ½ lb chopped celery
- ½ lb chopped potatoes
- 1 cup worstechire sauce
- 2 cups beef stock
- 2 Tbsp. chopped garlic
- 1 can of cream soup (mushroom, chicken, garlic)
- Salt, Pepper, and Italian seasoning
- 1 cup flour
- 1 Tbsp butter
Step 1) Make sure all the fat and silver skin is removed from the meat.
Step 2) Heavily salt and pepper the meat and then sprinkle with flour.
Step 3) Melt the butter in a pan over medium high heat and brown the meat on all sides.
Step 4) Put your crock pot or stew pot on the high setting and add the veggies and liquids.
Step 5) Add the meat on top without mixing, add Italian seasoning, and bring to heat.
Step 6) Reduce to low and let cook for six or more hours. It is done when the meat falls apart like roast beef.
You can find more venison recipes at survivallife.com/
The secrets from that book are about to be revealed together with 3 old teachings that will change everything you think you know about preparedness…