Deer & Deer Hunting is looking for a few good venison grilling recipes from our readers. Tell us how you grill your venison for a chance to win Mathews’ newest bow before its official release. Simply submit your favorite venison grilling or smoking recipes by leaving a comment below. Here’s how:
1) Leave a comment below with your recipe.
2) Be sure to include your name and e-mail address.
3) That’s it!
If your recipe is selected to be used in our upcoming grilling book, you’ll receive a free copy of the book. Plus, you’ll be entered into a drawing to receive Mathews’ newest and most innovative bow yet! It’s that easy!
So come on deer hunters, let’s hear how you grill it.
I often leave about a 6" section of loin in italian dressing overnight. Then after removing the next day add a little hickory to a smoke box and get the grille rolling. Then I take bacon and wrap the loin holding on the bacon with toothpicks. Grille low and slow until cooked to desired temp.
I make a marinade of soy sauce, a spoon full of honey, Black Pepper, and fresh diced ginger.
I marinate steaks, chops, loins, or straps overnight.
Grill each side for 5 to 6 minutes, Depending on thickness and desired outcome. ie….medium well.
Let rest for 5 minutes.
sprinkle with a little salt
and enjoy!
I make a marinade of soy sauce, honey, some diced fresh ginger. Marinate steaks or a whole loin over night. Then I toss it on the grill with some fresh pepper for about 5 minutes on both side.
Put your meat in a bag pour some liquid smoke and some Worcestershire sauce also sprinkle some mesquite seasoning and some barbecue seasoning and then put it on the grill and cook it to your liking i like mine well done and take a bite good stuff right there "beware mouth will water while smelling it cook"
Asian Deer Jerky
1 bag Chinese bbq pork seasoning
Cut meat into index size pieces 2-3" long
Mix in seasoning besure to coat well
Heat up wok or deep fry pan with about 2 cups oil
Drop meat in and keep a close eye on because sugar in mix can and will burn, stir meat to keep from sticking together, once meat firms up a little it’s done, take out into a bowl and spread some seasame seeds all over meat and toss to coat.
Simple and delicious ! Great for sitting in the stand waiting for the big one !
Venison Burgers-nothin fancy:
-Two pounds ground venison
-8 to 10 saltine crackers
-A pinch of parsley
-2 teaspoons Worcestershire sauce
-1 tablespoon dried onion soup mix
Mix ingredients well into meat and grill or fry until done.
take your venison and cut it into pieces and then soak in dale’s overnight then when u get ready to throw it on the grill wrap it in bacon dab just a pinch of sugar on each piece while your cooking and salt pepper and creole seasoning on each side while cooking then once u do that to both sides cook till well done or how ever u like it
bacon wrapped venison filet.
marinate two venison tenderloins in your favorite two cups of red wine for at least six hours in refrigerator
remove from marinade cut into two inch medallions
wrap medallions with thick cut applewood smoked bacon and secure with skewers
pre heat grill to high
(rub recipe, 1 Tablespoon paprika,1T granulated garlic,1T kosher salt, 2T brown sugar, 1 teaspoon thyme leaves, 1 teaspoon black pepper)
apply half of the rub to one side of medallions
grill for three to four mins add remaining rub to opposite side and grill for three mins
remove and let rest for five mins
take remaining wine and reduce with 1/2 c sugar and 2T whole butter until glaze is formed
serve and enjoy
BLAZING VENISON STEW
Brown 2 lbs. venison stew meat in 1 stick oleo {1/2 cup}
Mix:
1/2 cup catsup
1/4 cup vinegar
3 tbsp. oil
1/4 cup kitchen bouquet
1/4 cup sugar
1 tsp. pepper
1tsp. salt
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. garlic
Pour mixture over meat and simmer 5 minutes. Put in slow cooker and ad:
1 can cream of mushroom soup
1 can cream of celery soup
1 can of tomato soup
cut up potatoes, carrots,celery, and onions. Mix 1/4 cup kitchen bouquet with 2-3 cups water. Add all and cook on medium heat 5-6 hrs. ENJOY!
Place individual portions of backstrap in ziplock bag and add Dale’s sauce (enough to cover) place in refrigerator overnite.Remove from seasoning and wrap with bacon using toothpicks to hold in place.Fire up the grill and on medium heat cook the bacon.When the bacon is done ,the meat is ready to eat.
Venison Scaloppini
2 pounds steak
3 venison sausage
6 tbsp olive oil
2tsp garlic powder
1-160z can diced tomatoes
1 tsp oregano
1 tsp parsley flakes
1 tsp salt
1/2 tsp blk pepper
blend olive oil and garlic in skillet,then brown meat on all sides.Add tomatoes and sprinkle seasonings over top of steaks and sausage.Reduce heat and cover,let simmer for45 min.
awesome with baked potatoe
Who need a marinade or seasons? Not I.
Step 1 is to kill your deer
Step 2 clean and collect your meat
Step 3 throw it straight on a fire
Cook it till its how ya like it
Then ya eat it!
Tips- the smaller the deer, the better the meat!!!
Oh ya, and ill be doin that tomorrow cause its openin day in illinois!!
Marinate whole venison tenderloin in Italian dressing overnight in the fridge. Rinse dressing from tenderloin. In a new container, mix fresh crushed black pepper, crushed kosher sea salt, melted butter and quality soy sauce. Use a ratio of 4 parts butter to 1 part soy sauce. Marinate tenderloin in that mixture for 3 hours in hot water, then move to fridge overnight. Remove from fridge and let it come to room temperature. Place in hot water for 15 minutes before removing tenderloin, placing on a hot grill. Cook 4-6 minutes before flipping meat to other side. Do not cook past medium-rare. Make sure grill is hot enough to sear the tenderloin. Slice into medallions.