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!
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.
Original recipe found in The Complete Venison Cookbook by Harold W. Webster Jr
Keyword steaks, venison
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.
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.
Original recipe found in The Complete Venison Cookbook by Harold W Webster, JR.
Keyword crockpot, pot roast, roast, venison
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.