3 Venison Recipes to add to your Collection

Your husband, brother, sister, or cousin goes deer hunting and now your freezer is full of Venison meat. What do you do with it? I get this question a lot and would like to share three of my favorite venison recipes. All these recipes originated from The Complete Venison Cookbook by Harold W Webster Jr. I, of course, have changed things slightly, as I always do. I have never found a recipe I did not want to tweak.

Coca-Cola Venison Steaks

Venison steaks marinated in Coca-Cola and quickly pan fried in cast iron is my go to way to prepare venison steaks. The recipe recommends marinating for 24 hours, but I have done as little as 4 hours and it is still delicious. Do not let lack of prep time keep you from this recipe. To save some pennies, store brand cola works just as well as the name brand for this recipe. If you do not have a Cast Iron Skillet  I recommend adding it to your kitchen cookware, but you can also use your favorite frying pan. Coca-Cola Venison steaks are devoured, without complaint, by my whole family every time I make them.

Coca-Cola Marinated Venison

Venison steaks marinated in Coca-Cola, lightly floured and pan fried. Delicious!
Prep Time10 mins
Cook Time10 mins
Marinating Time12 hrs
Total Time12 hrs 20 mins
Course: dinner
Keyword: steaks, venison
Servings: 6

Ingredients

  • Venison Steaks cut to approximately ¾ inch thick
  • Coca-cola
  • all purpose flour
  • salt
  • pepper
  • Cooking Oil or Crisco

Instructions

  • Place the venison steaks in a dish and cover with Coca-Cola to marinade. Refrigerate for 12-24 hours.
  • Remove venison from marinade and allow to drain.
  • Season flour with salt and pepper using a plate or shallow dish.
  • Lightly flour each venison steak on all sides.
  • Using a cast iron skillet, heat cooking or or melt Crisco on Medium High heat.
  • Fry Vension steaks until brown on each side, approximately 2-3 minutes per side.

Notes

Original recipe found in The Complete Venison Cookbook by Harold W. Webster Jr

Caribbean Venison Pot Roast

Crock Pot cooking is my favorite and this recipe is delicious. Caribbean Venison Pot Roast is sweet and simple, perfect for the busy cook. Now this recipe does break my “no canned soup” rule, but I eliminated the extra salt in the recipe to try and make up for it. When I come up with a good substitution, I will update the recipe. I serve with rice and a vegetable. Try it, you won’t be disappointed.

Caribbean Venison Pot Roast

A sweet twist on the traditional pot roast.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: dinner, Main Course
Keyword: crockpot, pot roast, roast, venison
Servings: 5

Ingredients

  • 1 venison roast
  • tbsp red wine vinegar
  • 1 tbsp cinnamon
  • 1 tbsp ginger
  • 1 tsp nutmeg
  • cups water
  • 3 cups apple juice
  • 1 can condensed tomato soup
  • 1 cup onion chopped
  • 1 tsp chopped garlic
  • 2 tbsp cornstarch
  • 1 cup water

Instructions

  • Place Venison Roast in bottom of a large crockpot.
  • Blend the vinegar, cinnamon, ginger, and nutmeg together. Add water and apple juice and mix to combine.
  • Pour over venison roast.
  • Spoon tomato soup, onion, and garlic on top of venison roast.
  • Cover and cook on low heat for 6-8 hours.
  • Mix together cornstarch and water. Add to crock pot for the last hour to thicken sauce.

Notes

Original recipe found in The Complete Venison Cookbook by Harold W Webster, JR.

Mild and Sweet Venison Jerky

Venison Jerky is a favorite snack for my clan. They eat it faster than I can make it. One likes her jerky spicy, but the majority prefer a sweet version. Mild and Sweet Venison Jerky is everyone’s favorite hands down. I use a home Dehydrator or the oven to dry my jerky. Remember to keep checking on it as it dries, you do not have to make it as hard and chewy as the store bought variety.

Mild and Sweet Venison Jerky

Sweet tasting jerky perfect for an afternoon snack.
Prep Time7 mins
Cook Time1 hr 15 mins
Marinading time1 d
Total Time1 d 1 hr 22 mins
Course: Appetizer, Snack
Keyword: jerky, venison
Servings: 6

Ingredients

  • lbs venison, cut in ¼ inch thick slices
  • ½ cup Teriyaki sauce
  • ½ cup Water
  • 1 dash liquid smoke
  • 4 tbsp lemon pepper
  • ¼ tsp garlic powder
  • 1 tbsp coarse black pepper
  • ½ cup dark brown sugar

Instructions

  • Place all ingredients in plastic container and mix very well.
  • Place venison in marinade and stir well.
  • Refrigerate for 24 hours. Stir and rotate meat 4 or more times during the 24 hour period.

Drying in Oven:

  • Heat oven to 200°F.
  • Place racks onto cookie sheets. Place venison in a single layer on racks.
  • Bake for 1-1¼ hours, checking periodically. Refrigerate jerky after cooled to ensure freshness.

Home Dehydrator Method:

  • Follow the temperature and timing instructions found with your dehydrator.
  • Place venison in single layer on dehydrator racks.
  • Refrigerate jerky after cooled to ensure freshness.

Notes

Original recipe found in The Complete Venison Cookbook by Harold W Webster, JR.

Now you know some of my secrets to cooking Venison at home. All three of these recipes will please even the toughest critics. Happy Cooking!

Other recipes for you to try:

The Family Stroganoff

Hearty Lentil Soup – Set it and Forget it!

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2 thoughts on “3 Venison Recipes to add to your Collection

  1. I really love venison but we only eat it for special occasions such as Yule, and I’ve only cooked it as steak (I’ve tried both elk and red deer sausages, though). I think I’d opt for the Caribbean recipe out of these three as sounds very different!

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