Share Your Recipe for a Chance to Win the Next Bow from Mathews

Mathews caseDeer & 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.

Mathews

253 thoughts on “Share Your Recipe for a Chance to Win the Next Bow from Mathews

  1. Sean Ide

    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.

  2. Dan Morlock

    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!

  3. Dan Morlock

    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.

  4. kenny essig

    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"

  5. Fang Yang

    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 !

  6. Dean Breitenfeldt

    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.

  7. R.J. Parnell

    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

  8. andrew reisinger

    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

  9. Scott Barner

    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!

  10. Terry Huff

    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.

  11. tim carbone

    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

  12. Riley Henson

    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!!

  13. Carson Schulz

    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.

  14. krysten helgeland

    4 1 inch thick backstraps
    3 Tbsp brown sugar
    1 Tbsp sea salt
    1 Tsp ground corriander
    1/8 Tsp ground cummin
    1/2 Tsp crushed red pepper
    1/2 Tsp ground black pepper
    1/2 Tsp organo

    Combine all ingredents except deer in a small bowl. season steaks with the season mixture and let stand for 10 minutes. place on hot charcole grill or 400 degree gas grill till desired temperature rare to well my favorite is med-rare. serve over cooked egg noodles

  15. Jerry Jones

    Marinade:
    1 beer
    1/2 cup Worcestershire sauce
    1/2 cup Soy sauce
    1/2 bottle Sun Dried Tomato Vinaigrette dressing
    1 tsp ground sea salt
    1 tsp ground black pepper
    1 tsp Lowry’s seasoning salt
    1 tsp Broiled Steak seasoning
    1 tsp onion salt
    1 tsp garlic salt
    Mix ingredients well

    *note* all measurements are approximate

    Marinate venison steaks at least 3-4 hours, over night is preferred. Start grill and go for it. I prefer charcoal grill.

  16. Mike Peifer

    Take a jar of canned deer meat place it into a price of aluminum foil fashioned into a dish. Cut up peppers onions and mushrooms. Place them into the dish and place 3 heaping tablespoons of butter into the "dish". Then splash in your favorite beer(approximately 1/4 can). Add your favorite seasonings(salt,pepper,garlic, oregano. Whatever you like). Then cook until the peppers and onions are soft and they start to brown. Great with rice or a baked potato.

  17. Kurt Garner

    Kurt’s All In One Steaks
    4 medium 1/2 inch thick venison steaks
    4 large potatoes cut into 1/2 inch chuncks
    4 medium squash sliced
    1 large onion sliced
    salt
    pepper
    Preheat grill to 300 degrees. On a large piece of aluminum foil place steak in the center. Add a slice of onion on top of steak. next add squash then potatoes. Salt and pepper to taste. Wrap and seal with foil. Place, steak side down, on grill at around 300 degrees. After 20 minutes, stab down through top of foil, with a fork, to let some smoke in. finish cooking until vegetables are tender. Serves 4.

  18. Kurt Garner

    Kurt’s Easy Deer Roast
    1 Medium venison roast
    1 pack onion soup mix
    1 bag baby carrots
    1 small bag potatoes
    1 sweet onion
    cracked pepper
    In a crock pot place roast and cut a slit completely through roast. Cover with water, add onion soup mix, pepper to taste and place two slices of the sweet onion on top of roast. Cover and let cook on high for 8 hours. Add carrots and quartered potatoes and cover let steam for 2 hours or until tender.

  19. Scott arnold

    2lbs. Backstrap
    Rubbed with Jb’s fatboy
    Then wrapped with bacon
    Wrap in alum. Foil
    Grilled on grille with hickory chips and apple chips
    400 degrees 12 to 14 mins. Each side

  20. dan claveau

    Dan’s venison a-1 bacon backstrap rolls
    2 fresh venison backstrap.
    2 pounds thick hickory smoked bacon
    Toothpicks soak in water for 1hour.
    A1 steak sauce
    cracked peppercorn
    cut backstraps into thin strips the length of bacon
    Use meat mallet to make straps thin. Place bacon on cut board.place a strip of strap on top of bacon
    .brush A1 sauce on strap. Roll bacon venison up into a tight roll. Insert toothpick to keep venison together. Sprinkle cracked peppercorn over to venison roll. Repeat this until all straps is used up. Cook on until medium rare and bacon is cooked.

  21. Mike Godfrey

    SMOKED WILD TURKEY:
    4 cups water
    2 cups orange juice (or pineapplejuice)
    2 cups dry white wine
    1/2 cup coarse salt
    1/2 cup brown sugar
    1/2 cup maple syrup
    1/2 cup vinegar
    3 tbsp pickling spices
    2 tbsp soy sauce
    2 boneless wild turkey breasts, skin on
    vegetable cooking spray
    olive oil
    In a large glass or plastic bowl, stir together water, juice, wine, salt, sugar, maple syrup, vinegar, pickling spices and soy sauce; stirring together until sugar dissolves. Add turkey breasts, making sure to keep them submerged. Cover container and refrigerate for 12 hours. Drain and discard brine, patting breasts dry with paper towels. Remove racks from smoker and coat generously with vegetable spray or olive oil. Liberally coat breasts all over with olive oil. Arrange breasts onto rack, skin side down, making sure pieces do not touch each other. Air dry for 3 hours. Start smoker, run for 30 minutes before sliding in racks with turkey. Smoke for 6 to 8 hours, using equal amounts of apple and mesquite or hickory. Turn off smoker, leaving turkey in smoker to cure for 1 hour.
    Preheat oven to 350*F Remove racks and turkey from smoker and place in preheated oven over cookie sheet. Roast until cooked through, approx. 30 – 40 minutes depending on thickness off meat. Enjoy

  22. Mike Godfrey

    DRUNKEN DUCK SKEWERS
    6 wooden skewers
    8 boneless, skinless duck breasts
    1/4 cup fresh lime juice
    1/4 cup tequila
    2 shallots, minced
    2 cloves garlic, minced
    2 tsp ground cumin
    salt and pepper to taste
    Lime zest, to taste
    1/2 cup olive oil
    1/2 tsp sesame oil
    Soak wooden skewers in water for 30 minutes. Cut duck breasts into 1 1/2 inch cubes; thread onto skewers and lay in a single layer in a shallow dish or baking pan. Whisk together lime juice, tequila, shallots, garlic, cumin, salt, pepper and lime zest. Add olive oil in a thin stream while whisking constantly, whisk in sesame oil. Pour mixture over duck skewers and marinate 4 hours in the fridge. Grill duck skewers over medium heat, turning once, until lightly browned on outside. ( 4 to 6 minutes) Serve hot.

  23. Mike Godfrey

    BUFFALO JERKY;
    1 pkg. instant meat marinade
    1 3/4 cup cold water
    1/2 tsp liquid smoke
    1/4 tsp garlic powder
    1/4 tsp onion powder
    1/4 tsp black pepper (coarse)
    1/2 tsp tabasco sauce
    1 1/2 – 2 lbs buffalo meat, in strips 6" x 1 1/2 " wide by 1/2 " thick
    Place meat in glass or plastic container(No metal), cover with marinade mixed with cold water, being sure to pierce meat slices deeply with fork. Cover container, marinate overnight in fridge. The next day, remove meat strips, drain slightly and place on wire rack, making sure strips do not overlap. Place a cookie sheet under the wire rack in a 150-175*F oven and bake 3 – 3 1/2 hours. Remove from oven, cool and store in covered container in fridge.

  24. Mike Godfrey

    BUCKBALL STEW:
    1lb ground venison;
    1 egg;
    1/2 tsp salt;
    pinch each of the following;
    -garlic powder
    -basil
    -oregano
    -pepper
    1 tbsp. vegetable oil
    2 tbsp. flour
    1 (28oz) can tomatoes
    1 (19oz) can, whole potatoes, drained
    2 cups frozen carrots
    1 tsp. basil
    1/2 tsp. oregano
    salt and pepper to taste
    Beat egg in a large bowl and mix in ground venison, salt and pinches of seasonings. Mix thoroughly and shape into meat mixture into 2 inch balls. Heat oil in deep skillet to medium/high and add buckballs, cooking until well browned. Remove from skillet and pat excess grease from meat with paper towel. Drain skillet and place meat back in pot, sprinkling lightly with flour. Stir in tomatoes, vegetables, 1 teaspoon of basil, 1/2 teaspoon oregano and salt and pepper to taste. Reduce heat and simmer for 15 minutes.

  25. Andrew McKinney

    stuffed Venison Steak salt and peper 12 steaks to taste and add 2 tbs of garlic salt then rub a 8×12 pan with butter and put 6 steaks in to it lay 3 pices of bacon across them then make two box’s of stove top stuffing any flavor works i use orignal cover the first layer in it then add 6 more steaks and three more pices of bacon tooth pics help keep them in place pour half a cup of lemon juice over it all cover in foil and bake at 300 for aprox 1 hour I like to flip the stacked steaks at 30 mins it keeps top steaks from drying out at all.

  26. Dana Brackett

    Venison Stew

    2 lbs (any type meat)
    Black pepper (season to taste)
    Salt (season to taste)
    2 tablespoons olive oil
    1/2 to 1 chopped onion
    2 cups celery
    3 leaves sage, chopped
    1 garlic clove
    1 1/2 cups worcestershire sauce

    Cook in the crock pot cook on low for 2 days

    On the final day add some potatoes & cabbage (if desired)

    ** you can substitue any seasoning for something your prefer

  27. Thomas S.

    Grill backstrap, cut into 1/2" pieces – about 1 cup
    1 pint half & half
    1 11oz can of cream of celery condensed soup
    1 8oz jar of cheez whiz
    1 16oz bag of frozen cut up broccoli
    Place all ingredients in a crock pot on low.
    Stir every 1/2 hour, takes about 2 hours.
    Serves 4.
    Double recipe for larger group/portions.

    Great as a soup or topping over rice, pasta, potato, etc.

  28. Tina Lougee

    I use Back straps,sliced thin, grill to Med. about 2 min. cut 1 onion,green pepper,red pepper, into chunks. scewer the vegtables, grill until almost soft. combine meat and vegtables in a fry pan , over low heat melt cheese of your choise(i use sharp cheddar) serve on a tortia wrap. " Enjoy"

  29. Randy Spang

    I know this recipe doesn’t involve grilling, but it makes an excellent snack spread!
    Take a link of jalapeno and cheddar summer sausage and cut up into chunks,
    put chunks through a meat grinder
    add 3/4-1 bottle of Kraft chipotle mayo to the ground sausage (add mayo to taste prefference)
    mix thoroughly and enjoy on Ritz crackers or even in a sandwich! incredable taste!!!!!

  30. ROCKY CARROLL

    VENISON STEAK ONE FOURTH CUP DALES SEASONING 2 TABLE SPOONS VEGETABLE OIL 2 TABLE SPOONS TOMATO PASTE THREE QUARTER TEASPOON OREGANO THREE QUARTER TEASPOONBLACK PEPPER HALF TEASPOON SALT 1 CLOVE GARLIC,CRUSHED 1 TWO POUND VENISON STEAK ……………Mix all ingerdients in small bowl.Score venison on both sides.Pour marinade over venison bowl .marinate in refrigerator,turning occasionally,6 hours or overnight.Preheat grill 350,Grill for 10 min,ENJOY

  31. David DeAustin

    Sweet Tenderloin Chunks
    1 lb of deer tenderloins
    10 strips of bacon (thick cut)
    1 orange
    2 cups of orange juice

    Cut the tenderloin into 2 inch chunks and wrap with bacon. Use a tooth pick to hold the bacon on the tenderloin and place a small piece of orange on top. Repeat with all of the pieces of tenderloin and place in a pan. Preheat the oven to 350. Pour the orange juice over the wrapped tenderloins. Cook to perfection.

  32. Eugene Nist

    Grilled Butterfly Chops
    Sprinkel Meat Tenderizer,Lawry’s seasoned salt,Western Sizzle Alaskan Salmon seasoning, rub in dry ingredients to both sides. Add Soy Sauce, Worcestershire Sauce, Zesty Italian Dressing, how ever many you grill determans how much liquids to use, You can leave your chops in a container or put them in a freezer bag, I like a freezer bag. Marinade for about 2 hours,The longer they marinade the better, Grill on low heat, turning and adding leftover sauce as you grill, cookeing time is about 10 to 15 min. give or take a few min. Great with sauteed onions or mushrooms, ENJOY……….

  33. shawn kipper

    Tenderloins,
    first cut one onion in strips and some green,red peppers.then butter fly the tenderloin. heat grill up sear the tenderloin pull back off grill putt pepper jack cheese, onion,green,red peppers in the middle. fold close rapit with bacon and tie it off with bucher’s rope put back on grill at 200 degrees let cook to cheese is melting out. pull off grill and slice up. its so yummy

  34. Jerry Swecker

    backstaps n gravey
    4lbs of backstraps cut in butterfly steaks rubbed with season salt and onion powder-let stand for 1/2 hour butter on one side and grill til medium rare. Then let while you prepare 2 bags of Wonder peppered gravy mix and 1 cup of chopped onion in a large cast frypan–add backstraps to the gravey mix and cook at simmer for one hour. Serve with crisp home frys and stir fried veggys

  35. Adam Isrow

    1 venison backstrap
    bacon
    4 tbsp sugar
    4 tbsp soy sauce
    1 tsp ginger powder
    1 tsp garlic powder

    Mix sugar, soy sauce, ginger and garlic powder. Marinade backstrap overnight, flipping once to get both sides. Wrap bacon strips around backstrap so it looks pretty much like a bunch of wrist watches going up an arm. Use a toothpick to hold them in place. You can go two ways with it now.

    1. Put them on the grill away from the direct heat and cook until inside temp is 140*. Transfer to direct heat to brown if desired, but only for a short time.

    2. Cut backstrap into steaks between the slices of bacon. Get the grill nice and hot, than sear the steaks, maybe 3 minutes on each side. If you want them a little more well done, move them off the direct heat and cook a little longer.

  36. John Keith

    Smoked Venison Rounds

    When butchering the deer leave one or more of the rounds whole (each leg has 3 “rounds”). Not sure what you can tell a butcher to leave for you, never taken one to be processed- sorry.

    Overnight, marinade in one bottle of Worcestershire Sauce, one bottle of Soy sauce, onion powder, garlic powder.

    Fire up the smoker. I prefer an oak fire but other smoking woods will do just fine. Could also use indirect cooking on a grill with soaked wood chips.

    Put the marinated round in the smoker until it reaches the correct internal temperature. Time varies depending on fire temp and smoker type/weather.

    Take off the smoker and let it sit for about 20-30 minutes.

    This part is key. With a sharp knife cut the round across the grain of the meat. If you don’t it will be chewy. Pieces about 1/8th inch wide is what I prefer. The pieces should look and fall apart like a cooked slice of brisket

    Serve with your favorite sides or alone.

  37. Don Exley

    Grilled Bacon Wrapped Backstrap
    Clean all silver skin and membrane from backstrap and rinse under cool water. Slice into 3/4" thick steaks (you can butterfly 1.5" steaks if you want larger steaks).
    Wrap bacon around steaks (3/4" side), insert uncooked spaghetti noodle thru steak and bacon to hold bacon in place and break off about 1/4" outside bacon (spaghetti noodle will just cook up and you can eat it instead of worrying about toothpick), place in sealable container. Continue to wrap steaks and place in container until bottom is covered.
    Pour Teriyaki sauce over steaks, liberally. Sprinkle a generous amount of Garlic Pepper on steaks.
    Continue to build layers of steak, Teriyaki, and Garlic Pepper until you have all steaks you are preparing wrapped and into marinade.
    Place top on container and refrigerate for a minimum of 4 hours, overnight is best.
    Fire up grill and cook until medium rare-DO NOT overcook as they will be too dry.
    Remove from grill and enjoy.

  38. Austin Breedlove

    Tenderloins
    Soak in brown sugar salt and water for 24 hrs
    Remove and roll in dry rub of fennel, dill, mint, pepper, with a hint of red pepper for spice. Let sit for about as long as it takes to heat the grill and throw them on. Let cook about five to ten min per side and enjoy.

  39. Eric Dunn

    Hot and Simple

    Cube a backstrap, about 3/4 inch squared,
    sear in a hot skillet with a small bit of olive oil.

    Saute 1 chopped jalapeno,
    1/2 chopped green pepper,
    1/2 chopped onion,
    1 tbsp. crushed red pepper,
    a pinch of salt and black pepper, and
    1 sm. can of sliced mushrooms in real butter.

    Put them together over med. heat for 5 minutes and enjoy!

  40. Albert Quackenbush

    Quacky’s Chunks O’gold!

    2lbs venison chunk meat (stew meat in bite size pieces)
    1 cup molasses
    1/4 cup sesame seed oil
    2 cups water
    1 tablespoon of sea salt (more or less to taste)
    Optional – 1/4 cup lime juice if meat is too tough. This will help tenderize it a bit.

    Combine all ingredients and then add the meat. Marinade meat overnight – minimum of 12 hours. Be sure to use a closed container so you can shake up the contents every so often to ensure coverage.

    Heat grill red hot and toss these little chunks o’gold on the grate. By the time you are done laying the last one on it will be time to start back at the beginning and turn them over again.

    Once you have turned them all over it’s time for them to come off. Now be prepared, if you are standing amongst friends, these will not make it to a plate. They taste best piping hot, right off the grill and into your mouth!

  41. george mcgarry

    i take my backstraps, slice into 2 inch steaks, use a meat hammer to flatten out, place the meat into plastic container and soak in balsamic vinager and brown sugar over night, mix flour, onion powder, garlic powder salt and pepper, bread meat and fry

  42. Richard Wallace

    Bacon-wrapped Tenderloin.

    Take a venison tenderloin on a shallow pan and liberally coat with garlic powder, onion powder, black pepper, and paprika. Douse with enough Worchestershire and soy sauce to coat. Let it sit for 30 minutes. Fire up the grill and sear the tenderloin and then wrap in thick sliced bacon. Wrap in foil and put on the upper rack for about 20-30 minutes. Then open up the foil and let it sizzle the bacon and finish and smoke for a little longer. Slice up and fight over the bacon. It’ll make your momma cry.

  43. Bill Gade

    My BBQ venison recipe could not be any easier.I take the whole front shoulder, with bone in. Put in a slow cooker and cover with water, beef brooth and sliced onions. I may use both front shoulders if the deer is small. Cook until meat falls off the bone. Seperate the meat from the bone, fat and grissle. Pull the meat apart and place back in the slow cooker. Keep 1-2 cups of the brooth and place back into the slow cooker with the meat. Add a bottle of your favorite BBQ sauce, stir in the bbq sauce and cook for a few more hours on low to allow the meat to absorbe the flavor of the BBQ sauce. It make great pulled venison sandwiches!

  44. Monte Webster

    In a zip-loc freezer bag, I put strips of meat and coke, Dr. Pepper, or ginger-ale, squeeze in some limes and lemons, add cilantro, fresh cracked pepper corns, chipolte seasoning, crushed garlic, onions, and whatever other spices one wishes. Adjust according to your tastes. Let marinade for 4 hours or overnight, then throw onto a hot grill and cook as desired.

  45. Michael Jaworski

    STUFFED BONELESS VENISON CHOPS

    THIS IS AN ELEGANT DISH WHICH ALLOWS CREATIVITY IN THE KITCHEN. IT SURELY WILL PLEASE EVEN THE MOST DEMANDING PALATE.

    BONELESS LOIN OF VENISON, CUT INTO 3 INCH THICK CHOPS.
    ONION POWDER 2 TBSP
    GRANULATED GARLIC 1 ½ TBSP
    BLACK PEPPER (TO TASTE)
    GROUND GINGER (DRY) 1 TSP

    GARNISH:
    ORANGE SLICE, FLOWER CUT RADISH (SM), CURLEY PARSLEY SPRIG ARRANGED IN A FLOWER PATTERN. ( PLACE A RADISH ON TOP OF A SLICE OF ORANGE AND ADD THE PARSLEY TO FORM A FLOWER STEM AND LEAVES)

    STUFFING:
    FRESH PORTABELLA OR WILD FALL (PREFERRED) MUSHROOMS, SLICED. APPROX 2 TBSP PER CHOP
    FRESH GARLIC CLOVES 5 LG. CLOVES (CRUSHED)
    BUTTER (NOT MARGARINE) ¼ LB (1 STICK)
    RAW SWEET ONION 1 MEDIUM (CHOPPED FINE)
    CHABLIS WINE 2 C

    INSTRUCTIONS

    USING A SHARP KNIFE, CUT A POCKET IN THE SIDE OF EACH CHOP (APPROXIMATELY ½ THE THICKNESS, BEING CAREFUL NOT TO MAKE THE OPENING VERY WIDE.
    COMBINE THE ONION POWDER, GARNULATED GARLIC, BLACK PEPPER AND GROUND GINGER, MIXING TOGETHER WELL. PLACE THE MIXTURE INTO A PLASTIC BAG, ADD THE CHOPS AND SHAKE TO COAT THEM. REMOVE FROM THE BAG AND PLACE IN A COVERED DISH AND REFRIDGERATE OVER NIGHT.

    STUFFING:
    IN A LARGE BOWL COMBINE THE MUSHROOMS, GARLIC CLOVES, AND ONION. MIX WELL.
    STUFFED VENISON CHOPS PG. 2

    STUFFING CONTINUED:

    IN A LARGE SKILLET, MELT THE BUTTER. WHEN MELTED, ADD THE MUSHROOM MIXTURE, THEN THE CHABLIS. SAUTE THE MIXTURE OVER A MED-LOW HEAT UNTIL THE ONION IS OPAQUE.
    COVER THE SKILLET WITH A TIGHT FITTING COVER AND TURN THE HEAT TO LOW. STIRRING GENTLY OCCASONALLY.

    PREPERATION:

    REMOVE THE CHOPS FROM THE REFRIDGERATOR AND PLACE THEM ON A COOKIE SHEET, SET ASIDE.

    REMOVE THE COVER FROM THE STUFFING MIX AND INCREASE THE HEAT. ALLOW THE LIQUID IN THE SKILLET TO EVAPORATE BY ¾ OF THE VOLUME. BE CAREFUL NOT TO ALLOW THE MUSHROOM MIXTURE TO STICK AND BURN. GENTLY STIR AND MIX TO PREVENT THIS.
    WHENTHE LIQUID IS REDUCED, HOLD A CHOP WITH THE EDGE OPPOSITE THE POCKET OPENING RESTING ON THE COOKIE SHEET. GENTLY SQUEEZE THE TOP ENDS OF THE CHOPS TOGETHER TO OPEN THE POCKETS. FILL WITH THE MIXTURE AND SEQURE CLOSED WITH WOODEN TOOTH PICKS OR METAL SKEWERS.
    WRAP EACH CHOP INDIVIDUALLY IN ALUMINUM FOIL AND PLACE IN A PRE HEATED GRILL (HOT). COOK ON EACH SIDE 8 TO10 MINUTES, TURNING ONCE. REMOVE FROM THE HEAT AND CHECK FOR DESIRED DONENESS. WHEN READY TO SERVE, UNWRAP EACH CHOP AND PLACE ON INDIVIDUAL HEATED DINNER PLATES, ARRANGE THE GARNISH AND SERVE WITH CREAMY ONION TWICE BAKED POTATOES, ( SEE RECIPE BELOW) AND A RED WINE OF YOUR CHOICE. ENJOY !!!

    STUFFED VENISON CHOPS PG. 3

    CREAMY ONION TWICE BAKED POTATOES:

    WHOLE, UNPEELED POTATOES, ENOUGH TO YIELD 1 CUP PER SERVING OF POTATO AFTER REMOVAL FROM SKINS.
    SOUR CREAM/FRENCH ONION CHIP DIP ½ PINT
    FRESH PROVALONE CHEESE (GRATED) 1 CUP
    OVEN PROOF INDIVIDUAL SERVING CROCKS OR GLASS WARE. 10-12 OZ. SIZE.

    INSTRUCTIONS:

    WET THE WHOLE POTATOES WITH WATER, TAKING A FORK AND PERFORATING THE SKINS ALL AROUND. WRAP INDIVIDUALLY IN ALUMINUM FOIL AND BAKE @ 350 DEGREES UNTIL TENDER. REMOVE FROM THE FOIL AND SLICE LENGTH WAYS IN HALF. USING A SPOON, REMOVE THE POTATO INSIDES FROM THE SKINS AND PLACE IN A MIXING BOWL. ADD THE SOUR CREAM/FRENCH ONION CHIP DIP AND MIX WELL. DIVIDE INTO EQUAL PORTIONS AND PLACE IN THE OVEN PROOF CONTAINERS. FILL TO APPROXIMATELY1/4 INCH BELOW THE RIM. COVER THE TOP WITH THE SHREDDED PROVALONE CHEESE AND PLACE ON A COOKIE SHEET. BAKE IN A PREHEATED 400 DEGREE OVEN UNTIL THE CHEESE IS MELTED AND BEGINS TO TURN BROWN. REMOVE FROM THE OVEN AND SERVE IMMEDIATELY WITH THE STUFFED VENISON CHOPS.

    I personally developed these recipes through my love of preparing a meal for my family and friends. Enjoy it with your loved ones. I only ask that before you begin, take a moment to thank both the animal and the God who created it for allowing you to enjoy it.

    Michael Jaworski, 2006

  46. Rich Decembrino

    Grilled venison burgers

    Ingredients:
    1/3 cup mayonnaise
    1 teaspoon lime juice
    1 teaspoon Dijon mustard
    1/2 teaspoon grated lime peel
    1/3 cup chopped green onions
    3 tablespoons plain yogurt
    2 tablespoons finely chopped jalapeno pepper
    1/2 teaspoon salt
    1/2 teaspoon pepper
    2 pounds ground venison

    In a bowl, combine the mayonnaise, lime juice, mustard and lime peel. Refrigerate until burgers are ready.
    In a separate bowl, combine the onions, yogurt, jalapeno, salt, pepper and ground venison. Form into 8 patties with a consistent thickness so that they cook evenly. Grill over medium heat, turning once until cooked to medium. Do not cut or poke holes in burgers while cooking to ensure that they stay moist. Top with cheese of choice if desired. Serve on toasted hamburger buns with mayonnaise spread. Enjoy!

  47. Lisa Bowring

    Marinated and grilled deer steaks.

    we take the backstraps and cut then into 1" slices then butterfly the slices for a larger steak. We then put then into a large entree size plastic storage container to marinate. Everything gets onion and garlic powder, a bit of lemon pepper seasoning and some seasoned salt and topped with a dash of black pepper (you can also use hot or crushed red pepper if you want to kick it up a notch). Then add a shot of soy sauce and douse well with Worchestershire sauce. Put the top on the container, shake or turn it over a few times to coat all the meat with the mixture and refridgerate. While it marinates take it out once in awhile and shake or turn it over (carefully!) a few times to keep a good coating on the meat. After a few hours it is ready to grill. Grill to the desired doneness and serve. We usually have a flavored rice side dish, corn on the cob and/or fresh garden salad with it and it makes a pretty healthy meal.

  48. Mike Allanson

    SPICY ISLAND VENISON STEAKS!
    2 lbs venison steaks ……………. 1 – 1.5 inches thick
    Finadene Sauce for marinate:
    1/2 CUP ………… Soy Sauce
    1/4 CUP…………Vinegar (White Vinegar)
    1 ……………….Whole lemons (for juice)
    1/2 ……………….Large sweet onion (diced)
    1 – 2 ……………Jalapeno Peppers (diced)
    2 – 3 tsp ……………Red Pepper crushed (more if you like it spicy)
    Mix soy sauce, vinegar and lemon juice together in large mixing bowl. Remove seeds form jalapeno peppers and chop or use food processor do the same with the onion add to liquid stir well let stand a few hours.
    Dust steaks liberally with accent seasoning and place steaks in gallon zip-lock bag then add the finadene sauce and marinate 24 hours. Grill on gas or charcoal on med heat and flip steaks every few minutes, until steaks are med-rare. Serve with white rice or fried rice and use fenadene sauce on rice as you would soy sauce

  49. Perry Heatherly

    Rub down a thawed hind quarter with olive oil and season with black pepper and garlic salt. Bake in the oven at 257 degrees in a turkey bag for about 6 hours. Cut apart and allow meat to cool. Break into smaller pieces and put in a crock pot and cover with Wicker’s Marinade and allow it to simmer for several hours.

  50. Tyler

    Grilled Venison Tenderloin Medallions

    Slice the venison tenderloin into one inch sections. Wrap each one, around the edge, with a strip of bacon. Use thin sliced bacon, and toothpick it into place. Season the venison medallions with a bit of cracked black pepper and salt.
    Cook quickly over hot charcoal until medium rare to medium. After two minutes on each side, check the internal temperature. Medium rare is 145 degrees Fahrenheit… medium is 160F. Remove the grilled tenderloin medallions from the grill and serve immediately.

    Just before serving, brush on hot, melted butter. It’s decadent, but ooh, what a taste!

    Venison tenderloin charcoal grilled in this manner can be accompanied with a baked potato, grilled zuchinni squash, and hot grilled and buttered french bread. Sounds like a plan to me!

  51. Tyler

    Saltimboca (Bien Venidos al Gabaldon de Casa Vieja)

    This is a classic recipe of the Italian cuisine, and a great way to do a tender piece of venison. For the showman, this is a natural for tableside chafing dish presentation, complete with flames and the most wonderful aroma imaginable.

    For two people, you will need two, thin 4-5 ounce pieces of your venison, the sirloin or a tender slice of leg are ideal. With a meat hammer, or the side of a coke bottle, carefully flatten the meat till it is very thin. Try for a roughly square shape when you are done. On each piece of meat, place a couple very thin slices of real Italian Procciuto ham. On these, put a thin slice of good muzzarela cheese, about 1/8 inch thick. Now roll each package up, jellyroll fashion, tucking the ends in neatly. Tie in a couple places so they will hold together. The Saltimboca can be prepared to this point well ahead of when they will be needed. Just before serving, heat a heavy skillet or chafing dish, add:

    2 Tbl. butter

    Saute the Saltimboca in the butter until they are cooked through and lightly browned. Then add:

    1/4 cup real Italian Dry Marsala Wine

    Flame the wine,when flames go out, add:

    2 Tbl. butter

    Toss the Saltimboca around a bit until the butter is melted and forms a sauce. Serve with linguini, a nice salad and a bottle of dry red wine.

    This is the old recipe from Casa Vieja Restaurant
    Corrales, New Mexico, Circa 1975

  52. Larry Holland

    To prepare this recipe I first make sure I have everything needed; Wooden rods(or metal).If I use wooden Then immediately they go into H2O to keep them from burning.
    Next is prep of ingredients:
    Dice & chop onion,green & red pepper
    Get the backsrap of venison & slices of bacon out.
    Either chop jalapeno peppers or I use Mt.Olive diced peppers.
    On all ingredients use the amounts of peppers,onions,& the
    Jalapenos you desire.
    Salt & pepper to taste

    Slice the backstapp from end to end lengthwise like an old
    fashion jellyroll (do not cut loose) & continue until it looks like
    a flat piece of meat. You sliced it where you can place all ingredients on meat as you roll back together.Place bacon around rolls using rods to hold on.
    Place on grill & cook until medium or medium well. Let Rest.
    Slice into circles width of slice of bacon & serve with your favorite vegetables,salads,etc.(not mentioned due every person
    has different choices).

  53. michael arnett

    grilled rack-O-ribs. cut ribs in good size portions. rub down with butter. next shake on some lemon pepper and garlic salt. place on grill (med heat) for 10 min each side. serve. or you can baste them with BBQ sauce or what ever you prefer. not alot of meat but what you get is very tender and delicious

  54. Travis Lawson

    Use deer steaks,
    Lawrys seasoning or your favorite seasoning
    2 Cans of Rotel Tomatoes with diced green chilis
    2 Cups Extra Virgin Olive oil
    Mix all together in bowl with Deer Meat
    Put all in Zip Lock Bag or Vac Seal bag and let Marinate for 5-6 hours,
    Put on grill cook slow untill done where it looks dry on outside but will still be juicy on the inside,
    My family prefers it cooked on coals of a hickory wood fire, even the 5 yr daughter loves it !!!

  55. Ray Nieto

    Grilled Venison Steak

    Mix 16 oz Italian salad dressing and 2 ¾ dry onion soup mix in a large dish, stirring well;
    add steaks. Cover and marinate steaks in refrigerator turning occasionally.

    Combine ¾ cup of butter and 2 tsp of pepper.

    Grill Steaks for about 8 to 10 minutes on each side or until done.

    Bast steaks occasionally with butter and pepper mixture.

  56. Amanda Stagg

    Season and marinate some back strap over night in Italian Dressing. Cut into wide enough strips to put cream cheese and jalapeno peppers, roll up and wrap with back. Put in some foil and throw it on the grill!!!

  57. michael arnett

    simple grilled venison steak and potatoes with mushrooms. crosscut 3-4 steaks from hindquarter approx 1 12" thick. take a big piece of heavy alluminum foil and sprinkle with flour. place steaks on top. then slice potatoes and portabella mushrooms covering the steaks. next sprinkle onion and garlic powder. salt/pepper then paprika. 1 1/2 sticks of butter. then cover with another piece of foil. rolling all sides to seal. place on med heat grill for about 30-35 min. slice top of foil to release heat and preasure. then serve. very tasty.

  58. Michael Rockwell

    Using a ham ov venison, cut a deep slit about every 2 inches. In the slit place sliced garlic, a slice of onion, some rosemary, and a slice of fatback or bacon. Grill on a low heat until you reach the desired doneness turning frequently and basting often with melted mixture of butter, olive oil and wine. This is a bit slow but well worth it especially if you have one or two of your favorite beverages while cooking. Delicious!

  59. Tom Foster

    Slice the venison tenderloin or back strap into one inch sections. Wrap each one, around the edge, with a strip of bacon. Use thin sliced bacon, and toothpick it into place. Season the venison medallions with a bit of cracked black pepper and salt.
    Cook quickly over hot charcoal until medium rare to medium. Check the internal temperature. Medium rare is 145 degrees Fahrenheit… medium is 160F. Remove the grilled tenderloin medallions from the grill and serve immediately.
    SIMPLE and DELICIOUS!!!!!

  60. Brett Matheu

    Step 1: Mix 3 cups of Dr. Pepper, 1 shot of Jack Daniels whisky, 1 tablespoon of spicy mustard ….mix well

    Step 2: Soak steaks for 8 hours

    Step 3: Wrap steaks with hickory smoked bacon and hold them on with tooth picks

    Step 4: Turn grill on and let it heat up till 400 degrees

    Step 5: Place steaks directly over the flames for just a few seconds and then flip, and do the same with the second side. This allows the flavor to be held into the steaks.

    Step 6: Turn the grill down to 350 degrees and cook slowly until complete, Enjoy

    We have been cooking these steaks this way for quite some time now and love it every time. Best when served with potatoes on the grill, mixed with onions and green peppers, and crazy jane seasoning.

  61. Scott F

    Start with the back loin and cut into nice size portions. Take a good bottle of red wine, something you would drink, not junk and pour into saucepan with about a dozen pearl onions. Bring to a boil then reduce the heat. You want this to reduce down until it’s 1/3 of what it started.

    Rub all sides with cracked pepper, kosher salt and good extra virgin olive oil. Grill on high heat until medium rare.

    Let meat stand for 10 minutes then serve with reduction sauce. Goes great with some crusty bread and mashed potatoes.

  62. Karl Johnson

    Garlic Pepper and Cayenne Vennie- pre soak steaks or chops in soy sauce, worchestershire and olive oil. Sprinkle a bunch of garlic pepper on a plate and dust it with cayenne, depending on how hot you like it. Mix the spices around and rub on the steaks. Grill to your liking and enjoy. Works will with a cold beer!

  63. Randy E Miller

    Fresh backstrap covered with olive oil then rub / roll in fresh ground pepper and cayenne pepper … add blazing fire …cook either on a grill top or run a clean stick through meat and cook to your satisfaction > Yum

  64. Karl Johnson

    First thing, choose your target carefully. This recipe works better on a tender doe than an old swamp buck. When you butcher your deer, leave the backstraps in longer strips. Do not cut into medalions or even butterfly. Pachage them in butcher wrap paper. Take a package out of the freezer a week before you plan to grill. Leave it in the butcher wrap in a zip lock or other container in the fridge for the week. Blood will soak into the paper and out of the meat. A few hours before grilling, remove the vennie and dump the blood and butcher paper. You can use the same zip lock for marinade and meat. Add a small amount of olive oil, worcestershire, soy sauce, and a small amount of balsamic vinigar. Slosh around with the vennie in the zip lock. Now you have options for spice. Try McCormic Grill Mates peppercorn spice packet. Montreal steak is good too. Pour very generous amounts into the vennie and liquid bag. The vennie log should be well covered in spice mix. Let sit at room temp for an hour or two. Put the whole backstrap log on the grill over low heat. Flip only once and remove from the grill while the middle is still pink. Let it rest under foil for 15 more minutes and slice very thin. It will be some of the best tasting meat of any kind that you have ever eaten.

  65. Ross Ruhe

    Backstraps (any kind) chunk the backstarp, wrap each chunk in bacon, put a toothpick through the wrap, marinate in 2 cups soy sauce, and a tablespoon of sesame seed oil, marinae for about 20 to 30 minutes, put straps on grill and cook until the bacon is done, then just eat it, you will never have anything else like it

  66. chris

    Grill Deer Hamburgers
    Take ground deer hamburger meat and add Onion Recipe Soup & Dip Mix to it. 1 pack for each pound of meat. After, you have made patties wrap a piece of bacon around the outside of each patty. Season burgers with desired amount of Tony’s. Put on grill. Cook until medium. Then put your choice of cheese on to melt. Once the cheese is melted take it off the grill. Put it on a toasted bun and add what you like to it. WOW I’M HUNGRY KNOW. ENJOY.

  67. Marty O

    VENISON LION

    Take your venison lion and place in a ziplock and pour enough milk to cover the meat – remove as much air as you can before sealing and place in fridge over night.

    Next, take your lion and transfer to a new ziplock (or you can completely drain out all the milk from the old ziplock) In the new ziplock you will add your marinade – Lawry’s Steak & Chop Marinade is what we like. Marinade this in the fridge for a few more hours.

    Take your lion out of the fridge and let it come up to room temp while you get your grill hot. Next we sprinkle some Canadian Steak Seasoning on and grill till desired temperature.

    The soaking in milk really helps break down the fibers and lets the marinade soak into the meat. Be sure with venison you remove all that silver sink – that is what gives it that "gamey" taste.

    Enjoy!!

  68. Tanya O

    Venison Bacon Bites

    4 tablespoons cornstarch
    1 cup soy sauce
    1/2 cup brown sugar (or splenda)
    2 teaspoons minced garlic
    2 teaspoons olive oil
    1/3 cup dried onions
    – take all the above ingredients and place into blender or food processor and blend until all smooth.

    Next take your Venison Back Strap (the lion) and cut into 1" chunks and marinade in a ziplock or container from your above mixture. Let these soak overnight to 24hrs. Next take bacon slices and cut in half of thirds and wrap around venison chunks. We layer them on a kabob stick and grill on a charcoal grill with some hickory wood added to the coals. Remove when bacon is cooked and enjoy!!

  69. Nathen Schneider

    Nothing beats fresh backstrapps on an open fire at deer camp. Two six inch backstraps with one forth bottle of zesty italian with chopped onions, and green and red peppers in a pan over an open camp fire with a side of chopped potatoes and fully loaded beans

  70. Terra Haines

    Can’t wait to try some of the recipes above! Below is my Stuffed and Grilled Venison Loin:

    Ingredients:
    1 large venison loin (backstrap)
    2 cups breadcrumbs
    2 tablespoons of white onion, chopped
    2 tablespoons celery, chopped
    1 tablespoon fresh parsley, chopped
    1 tablespoon olive oil
    1 teaspoon salt
    1 teaspoon of cracked black peppercorns
    1 egg
    1/4 to 1/2 cup beef broth
    1 teaspoon fresh sage, chopped fine
    1/2 teaspoon chopped garlic

    Directions:
    Saute the onions, celery and garlic in olive oil until tender. In a mixing bowl, combine the breadcrumbs, salt, pepper, sage and parsley. Mix in the sauted vegetables, the egg, and just enough beef broth to make the stuffing into a thick paste.

    Trim any silverskin off of the venison loin. Butterfly the loin and season it lightly with salt and pepper on both sides. Cover the cut side of loin with the herbed stuffing, roll it back together and tie it with butchers string. (Soak the string in water before tying the loin to prevent it from burning on the grill.)

    Grill the stuffed venison loin at a medium temperature for twenty to thirty minutes. Turn one time after fifteen minutes. Coat the outside of the loin with olive oil before it goes onto the grill, and baste with oil once more when it’s turned. Remove, slice into sections and serve.

  71. Douglas Hendershot

    Let me start by saying that half the people above should not be considered becuase it says best GRILLED recipe not just any venison recipe. However, there are a few new ones I have not seen and look forward to trying here soon.

    Deer Burgers
    Ingredients:
    •1 pound ground venison
    •1 pound fatty ground beef
    •1/4 cup bread crumbs
    •1 whole egg
    •2 tablespoons of finely chopped red onion
    •1 tablespoon of finely chopped green pepper
    •2 teaspoons salt
    •1 teaspoon black pepper
    •1 teaspoon paprika
    •1 teaspoon liquid smoke
    •1/2 teaspoon cayenne pepper

    Directions: Combined ingredients, form into patties, and grill over medium heat for 5-6 minutes. At the about 4 to 5 minute mark put a slice of smoked provolone cheses on top.

    Put on a bun, add your fixingings and enjoy!

  72. Douglas Hendershot

    My recipe is below but before I believe over half the people above should be disqualified for not falling directions! If you read it says GRILLED recipe not just any venison recipe.

    Deer Burgers
    Ingredients:
    •1 pound ground venison
    •1 pound fatty ground beef
    •1/4 cup bread crumbs
    •1 whole egg
    •2 tablespoons of finely chopped red onion
    •1 tablespoon of finely chopped green pepper
    •2 teaspoons salt
    •1 teaspoon black pepper
    •1 teaspoon paprika
    •1 teaspoon liquid smoke
    •1/2 teaspoon cayenne pepper

    Directions: Combined ingredients, form into patties, and grill over medium heat for 5-6 minutes. At the about 4 to 5 minute mark put a slice of smoked provolone cheses on top.

    Add what ever fixings you like and ENJOY!

  73. chris cupples

    Simple Seasoned Deer Burgers
    Take ground deer meat and mix any Onion Recipe Soup & Dip MIx 1 pack for each pound of meat. Make patties wrap bacon around them. Season burgers with desired amount of Tony’s. Cook on grill until medium. Just watch them disappear. good stuff.

  74. douglas miraldi

    while cutting up the deer I grill a steak,I cut off a steak and soak it in zesty garlic Italian dressing and then grill it. It a nice treat after all the hard work

  75. Jason C

    This is a meal!
    Take your back loin and cut 3in sections.
    Lay 2 pieces of Bacon in the form of an X.
    place the back loin on top of the bacon.
    place a slice of Onion on top of the venison.
    place a slice of tamato on top of the onion.
    then wrap the ends of the bacon to the top and place a toothpick to hold everything together.
    Grill at 350 till desired temp. normally 30-45 min.
    Sometimes we will top with cheese at the end.
    ENJOY!

  76. Don Grimshaw

    My favorite meal for camp is the cardiac arrest deer sausage sub. start with a 18" sub bun or a loaf of Italian bread. coat bottom and sides with nacho cheese, add full length link of hot venison sausage, add cooked onions and peppers, six to eight pieces of bacon, french fries or onion rings, 6 eggs over easy, then top it off with more nacho or cheddar cheese! feeds 3 average sized guys. be sure to have a cell phone handy to dial 911 enjoy!

  77. mike arnett

    A good venison recipe starts in the field. providing thats done correctly, here is my sweet honey BBQ backstrap steak. take 4 butterfly cut steaks, put them in a covered dish in the fridge.(3 days is good) mix 1 bottle of open pit original sauce in a bowl with 1 tbl spoon onion powder 1tbl spoon garlic powder 1 tsp lemon pepper seasoning 1tsp paprika 10 shakes of worstishire and 5 shakes of soy sauce 14 cup brown sugar 14 cup of pure honey mix well. put steaks on grill med heat. when turned over start basting heavily till steaks are done, the honey sauce will candy a little. serve while hot. they will melt in your mouth.

  78. chris cupples

    Backstrape Stuffed with Jalapeno/cream cheese wrapped in bacon grilled
    Marinate backstrape in ALLEGRO hot and spicy marinade,( it is the bomb.) over night. If you like hot stuff go longer, but it is going to have a good hot flavor after being marinade that long. The next day stuff your backstrape with jalapeno and cream cheese. Wrap with bacon. Season wraps with desired amount of Tony’s. Grill wrap 10 to 15 mins. Until they are medium or medium rare. Grill wrap to crisp bacon. Before you pull the wraps off the grill cover with BBQ sauce. And them disappear. they are the bomb. ENJOY

  79. chris cupples

    Backstrape Stuffed with Jalapeno/cream cheese wrapped in bacon grilled
    Marinate backstrape in ALLEGRO hot and spicy marinade,( it is the bomb.) over night. If you like hot stuff go longer, but it is going to have a good hot flavor after being marinade that long. The next day stuff your backstrape with jalapeno and cream cheese. Wrap with bacon. Season wraps with desired amount of Tony’s. Grill wrap 10 to 15 mins. Until they are medium or medium rare. Grill wrap to crisp bacon. Before you pull the wraps off the grill cover with BBQ sauce. And them disappear. they are the bomb. ENJOY

  80. jim fraley

    cut venison into chunks 1"x 1" cut jalepeno pieces same size,get some cream cheese and bacon cut bacon in half,put venison on bacon with jalepeno and cream cheese can use onion chunks also.roll up bacon with everything in it stab with a toothpick,either fry in a pan or put on grill.it is awesome

  81. Bill Megginson

    Smoked Ham or Shoulder

    Soak ham or shoulder in redwine 24hrs
    Cut slits in meat and insert garlic cloaves.
    Salt and pepper outside of meat.
    Smoke at 225-260* until desired doneness…(Medium seems most tasty)
    Slice and eat as sandwich meat. Best on snowflake rolls.
    Enjoy :)

  82. Bill Megginson

    Marinated Tendeloin

    This can be done with the backstrap or tenderloin.

    Marinate meat in honey teryaki overnight minimum
    Wrap meat in bacon and grill till medium rare to medium,
    You can also chunk the meat up and wrap individual pieces
    in bacon for appetizers. Hardly makes it in the house from the grill :)

  83. Jason Thompson

    The best is the original!
    Ingredients:
    2-3 lbs. of Deer Steaks
    1-bottle of Zesty Italian Dressing
    Tony Chacheres spices and herbs
    enough smoked bacon to wrap your steaks in….and not the cheap crap either…..good deli smoked bacon
    Directions:
    Take your steakes and tenderize them good.
    Marinate them in the dressing over night until cooking time
    Take em out, pat em down and put a little Tony’s on em
    wrap em in bacon and secure with tooth picks
    grill until the bacon is done and enjoy!

  84. stephen krull

    1/4 cup minced onion
    1/4 teaspoon black pepper
    1 teaspoon crushed red pepper flakes
    2 tablespoons packed brown sugar
    2 cloves garlic, crushed
    1 small piece ginger, sliced thickly and crushed
    1 tablespoon rice vinegar
    2 tablespoons liquid smoke
    3 tablespoons honey
    4 tablespoons maple syrup
    1 cup tomato puree
    2 pounds venison, cut into 1 inch cubes
    20 bamboo skewers, soaked in water for 20 minutes
    1 red bell pepper, cut into 1 inch pieces
    1 yellow bell pepper, cut into 1 inch pieces
    1 red onion, cut into 1 inch cubes
    1/2 pound mushrooms, halved
    1 pint cherry tomatoes
    Directions
    1. Stir together onion, pepper, pepper flakes, and sugar in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey,maple syrup, and tomato puree; mix thoroughly. Toss venison with marinade, cover, and marinate in refrigerator 90 minutes to overnight.
    2. Preheat a grill for medium heat.
    3. Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom, and cherry tomatoes. Grill until the venison is no longer pink, about 15 minutes, depending on the grill. Alternatively, the kabobs may be baked in a preheated oven at 425 degrees F (220 degrees C) for about 10 minutes.

  85. Aron Moldenhauer

    This is the best venison I’ve ever ate.

    8 oz. Steak sliced into bite sized peices.
    1 pack hickory bacon
    Brown sugar

    Bake the bacon in an oven for a few mins and then flip them and then sprinkle brown sugar on it and bake it for a few more mins. You don’t want to cook it all the way though. Then wrap each venison steak bite with the candied bacon and fix it with a toothpick. Bake that for about 8 mins. Depending on how you like your steak. Let cool and enjoy!!!

  86. Lisa Fischer

    1/2 pound venison tenderloin
    3 tablespoons zesty Italian dressing
    12 slices bacon
    1/4 cup cream cheese
    12 slices pickled or fresh jalapeno peppers
    1/2 teaspoon seasoning salt to taste

    1. Cut the venison tenderloin into 12 strips lengthwise. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
    2. Preheat a grill for medium heat.
    3. To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of seasoning salt.
    4. Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp

  87. Enoch Phetteplace

    Red Wine Backstrap- Take a whole backstrap, marinate in equal parts red cooking wine and olive oil at room temp for 6- 8 hours. Discard this mix b/c it will have a lot of blood in it. Cook on the grill for 4-5 minutes on each side, depending and how you like it.

    Meanwhile, in a small sauce pan, mix some flour with olive oil until no clumps remain. Then place over heat, add red cooking wine- a splash or three- and mix. If too thick, add water to desired consistency. Add a splash of worchestershire sauce and a teaspoon of jalapeno pepper jelly and some capers if you like. Serve backstrap with a side salad. Freakin awesome and takes only 10 minutes!

  88. Chris Holland

    (Very simple) Take a backstrap cut it long ways enough to fold it open like a hotdog bun. I lightly cover it with olive oil and then start filling.. I take cream cheese cut it in small peice,jalapenos cut up as you desire. I typically cut them in small slices and, with the strap laid open stuff with cheese and penos, fold closed.. I then take bacon and wrap it very well and stick it with toothpicks and stick it on the smoker for awhile and let it cook slow.. All that flavor cooks in and it will melt in your mouth..

  89. David Rundman

    I take my venison stakes salt, pepper, and any of your other favorite seasonings. coat your steaks and let the temperature come down (about an hour or less if your in a hurry). cook them on a low temp. grill turning frequently till about med. taste almost like homemade jerk. my kids will even eat it. quick and easy.

  90. Pat Sanders

    Backstrap ka-bobs
    1 Backstrap, sliced @ 1" thick then cubed.
    2-Bell peppers sliced evenly
    12-mushrooms tops- sliced in half
    6-Jalapeno peppers- sliced in half
    Maranate in Zesty Italian dressing in a gallon zip lock bag or sealed container overnight in fridge. Soak skewers in water overnight. Build Ka-bobs evenly to use all ingredents and season with your favorite. Hopefully you have enough back strap left to build 2-3 meat only ka-bobs. Grill over high heat for 5-10 min. turning often.
    Best when meat is medium rare.

  91. Jason Pinheiro

    Venison Carne Asada Tacos

    1-2 lbs of very thinly sliced venison
    1 lime
    1 orange
    1/4 tsp cumin
    Chef Merito brand Steak & Meat Seasoning-Carne Asada or any
    other Mexican Steak seasoning you have available in your area
    1 white onion sliced into rings

    Sprinkle the carne asada seasoning and the cumin evenly over both sides of the venison and pat it in to the meat. Throw all the meat into a large ziplock bag along with the sliced onion "rings" and squeeze the juice from the lime and orange into the bag. Seal up the bag removing as much air as possible and work it around to make sure the juice has had a chance to soak all of the meat. It’s not necessary to marinate it for too long, it’s good to go as soon as the briquettes are ready. Take the venison and onions and place on a hot grill. Cook for 2 minutes or so on each side, you want the edges to get a little crisp but the center to stay as moist as possible. After you remove the meat from the grill chop it up with a cleaver into bite sized pieces. Quickly warm the tortillas on the grill and serve with the grilled onions, chopped white onion, cilantro and a hit of lime juice.

  92. Jamie Fields

    the backstraps i usually make my own marinate….Dales Seasoning…Red Wine Vinegar…salt,pepper,cilantro,garlic,onion powder…McComicks mesquite,Season salt…and any other spice i feel like putting in…as far as steaks go…just salt pepper season salt flour and grease

  93. Jacob Pollock

    Grilled Backstraps- Take your chunked up backstraps, (i usually cut them into around 6" lengths for me and my wife) put it in a bowl or container that you can cover it completely with liquid. Take enough milk to get it half way up the meat. fill the rest to cover it with water. put in around a eighth cup of worchestershire sauce, salt pepper onion and garlic to what you would like for taste, melt a stick of butter and mix it into the liquid. if you have any other seasonings you would like to add, they wont hurt. take a fork and poke the meat many times all throughout the meat to allow the marinate to soak it in. leave it in the marinate for at least four hours. remove and grill to medum rare (right at 140-145 degrees) remove and cut into thin slabs and enjoy! ( I would recomment making two even if its for two people, because you will both want to eat a whole loin yourself!)

  94. Justin Garrett

    Venison Bites
    9ut venison into chunks, roughly the size of a chicken mcnugget I use hind quarter meat, but you can use loins too. Put 20 to 30 chunks in a gallon size ziplock, pour in 8 oz of soy sauce, then 1 packet of montreal steak seasoning, (McCormick is the brand I use). Mix well, seal bag and let marinade a couple hours.
    Pull out chucks wrap each with half slice of bacon and hold in place with a toothpick. Grill until bacon is crisp.
    This recipe works great especially if your out camping or just want some good viddles, easy to make.

  95. Chas Mcknight

    Grilled Venison Backstrap

    Prep Time:25 min Cook Time:
    20 Min Ready In: 5 Hrs 15 Min

    4 servings

    Ingredients
    2 pounds venison backstrap, cut into 2-inch chunks
    1 quart apple cider
    1 1/2 pounds thick sliced bacon
    2 (12 ounce) bottles barbecue sauce, your choice

    Directions
    1. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
    2. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
    3. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!

  96. Dana Hibbard

    Vension Spedies

    3/4 c vinegar
    1 Tbsp meat tenderizer
    1 Tbsp garlic salt
    1 heaping tsp oregano
    2 Tbsp parsley
    1/2 cup oil
    salt and pepper to taste

    Mix the above ingredients in a quart container. Fill the rest of the container with water, mix well. Pour over cut and cubed vension. Cover and refridgerate for 3 to 5 days. Skewer up and cook over low heat on the grill. Serve on Italian bread or sub rolls.

  97. Pete Genzlinger

    Real easy real simple… Take your choice of deer. I use backstraps or chops.
    Rub is simple – brown sugar, garlic powder, kosher salt, black pepper, ground thyme, and cayenne powder to taste. Let meat get to room temp and rub in the spices. Let sit for 10-15 minutes. Throw on a hot grill for a couple of minutes each side, until pink inside. Plate with a side of grilled potatoes and onions and a cold beer. I call it " heaven on a plate"

  98. Kolby Ray

    Marinate backstraps in about half a bottle of thousand island dressing, half a bottle of honey teriyaki, and about 5 teaspoons of worchestershire sauce for about 12 hours. Then grill the way you like.

  99. David Price

    Venison BBQ Quesadillas

    1lb Thinly sliced venison
    1 Bottle Sweet Baby Rays (Or your preffered BBQ Sauce)
    1 Bottle A1 Sauce
    8 Flour Tortillas
    Grated Cheese of Choice
    Veggie Oil

    Take your thinly sliced venison put in a frying pan, add a drop of veggie oil, flavor with the bbq sauce and A1 to your likings. Turn stove top on medium (5 or 6) heat, cook thoroughly to your liking slowly. Once cooked reduce heat to keep warm and place aside. Next take another frying pan big enough to hold a flower tortilla and coat the bottom of the pan with veggie oil (lightly). Warm this pan to a medium heat again. Place torilla in pan and let warm till you see it start to bubble. Place your venison on one side of the tortilla, top with your grated cheese and extra BBQ Sauce or A1 if desired. Fold the tortilla in half. Let cook for a approx. 30 more seconds and flip to the other side. Once the torilla is stiffened and slightly browned remove from heat and serve.

    Enjoy!

  100. Nichole Efird

    SIMPLE AND EASY GRILLED DEER KABOBS!!!

    *Your favorite part of the deer cut into 1" chunks (about 1-2 lbs depending on how many people you wanna feed)
    *1 large bottle Zesty Italian dressing
    *3 cans of chunk pineapple
    *2 pkgs of your favortie bacon
    *1 package of skewers

    -Soak your deer meat in the Zesty Italian dressing overnight.
    -Skewer the deer meat and pineapple. I have found one piece of pineapple for every piece of deer meat is the way to go.
    -Once a skewer is full wrap a piece of bacon around the length of the kabob.
    -Place on the grill until the deer is done and the bacon is crispy! Usually you know it is pefect when the baon has shrunk around the deer and pineapple!
    -ENJOY!!!

  101. Rick Bazany

    VENISON TENDERLOIN/CHOPS ON CORN BREAD

    Cornbread Croutons:
    The quick method is to make corn bread muffins using a large muffin pan (2 1/2 to 3 inch diameter muffins). Fill the muffin cups with less dough than for normal muffins so that they are only about 1 inch thick after baking and the crowns are cut off. Cut the crowns off flat. Otherwise, bake cornbread in a flat pan and use a round cookie cutter to cut out the croutons.

    Sauce:
    > 1 jar of Black Cherry all fruit preserves. Seedless black berry can be substituted
    > 3/4 cup water
    > 1 teaspoon beef bouillon concentrate or one bouillon cube
    > 1 table spoon cornstarch
    In small saucepan boil water and bouillon cube, reducing by about 50%. Add 1/2 jar of fruit preserves and bring to boil. Combine cornstarch with enough water to make a paste. Just before serving add to fruit mixture, cook until slightly thickened to sauce-like consistency. Set aside and keep warm.

    Sautéed mushrooms and Pecans or Walnuts:
    > 1/2 pound fresh mushrooms sliced
    >1 cup chopped nuts
    >1/3 cup clarified butter
    In skillet sauté mushrooms and nuts in clarified butter until mushrooms are tender. Set aside and keep warm.

    Grilled or Sautéed medallions of venison
    > 1/3 cup clarified butter
    > 12 venison tenderloin medallions about 1 inch thick, left to warm almost to room temperature.
    > Fresh ground pepper
    > Garlic powder
    For grilling dip medallions in butter and use medium grilling heat to cook medallions to rare to medium-rare. As alternative, in large sauté pan or skillet, heat butter over medium-high heat. Sauté medallions to medium rare (or desired doneness), about 3 minutes each side if at room temperature. Season to taste, with pepper and garlic.

    When meat is cooked, place 2 venison medallions on warm cornbread croutons. Place some warm mushroom and nut mixture over the medallions. Ladle sauce over the top and serve immediately.

  102. Roby Evans

     Grilled deer roast; 4 0r 5 lb. venison roast; 1/2 lb. Thick sliced bacon; Couple of cloves fresh garlic. Basting sauce 1/2 c. honey, 1/4 c. soy sauce (go easy here cause the soy has a salty taste), 1 c. orange juice, 2/3 c. Cholula Chili Garlic (original calls for ketchup) but I don’t like catsup 1 c. wine vinegar, 1 tsp. dry mustard, 1 tsp. paprika, Salt and pepper to taste. Score the roast and place in strips of bacon and pieces of garlic. roast on spit. Brush generously with basting sauce. Cook over low to medium flame for 3 to 4 hours. meat is done when thermometer inserted in the thickest part of the meat is between 145-175 degrees depending on how well you prefer it.

  103. Bradley Ward

    Take a hind quarter and wrap it in bacon. Make a good wrap of aluminum foil (so the marinade will not leak out). Season to taste with seasonall salt, salt, pepper, garlic powder, and onion powder. Soak with a mixture of dales,worcestershire, and beer of your choice, also wouldn’t hurt to inject meat as well. Slow cook over open grill for about 1.5-2 hrs, or until falling off the bone. Make sure to keep adding more soak mixture every 20-30 min. This will keep the meat very moist, and prevent it from drying out. I am no chef by any means, but I love cooking deer this way. Great way to waste away a day with good friends and family though.

  104. Wes Brown

    Venison Pepper Steak 1 1/2 pounds venison steak,cut in thin strips 1 tablespoon paprika 2 cloves garlic crushed 2 tablespoons margarine 1 cup chopped green onions with tops 2 bell peppers,cut in strips 2 large tomatos,diced 1 cup beef broth 1/4 cup water 2 tablespoons cornstarch 2 tablespoons soy sauce 3 cups hot cooked rice sprinkle steak with paprika and allow to stand while preparing other ingredients.Cook steak and garlic in margarine until meat is browned.Add onions and bell peppers and cook until wilted. Add tomatos and broth. Cover and simmer for 15 minutes.Blend water with cornstarch and soy sauce. Stir into steak and cook until thickened. Serve over rice.

  105. myles brill

    venison stir fry: cut venison steaks into thin slices with the grain, make a sauce that is deep enough to cover 3/4 of each slice with about 1/2 a stick of margerine, butter, or substitute, and then pour in worchestire sauce until it is the color of milk chocolate. Dice up some onions or garlic, sprinkle pepper and or salt to your liking, and then cook. It is excellent on burgers(like a sloppy joe), by itself, or with beans.

  106. Don A. Stephens

    Ingredients

    * 6 to 8 (8-ounce) deer tenderloins
    * Freshly ground black pepper
    * sea salt
    * 2 tablespoons pureed roasted garlic
    * 2 tablespoons olive oil
    * 1 tablespoon chopped shallots
    * 1 sprig rosemary leaves stripped from stem, coarsely chopped
    * 1 sprig thyme, stripped
    * 3 leaves sage, chopped
    * 1 teaspoon chopped garlic
    * 1 teaspoon onion powder
    * 1/2 cup muscadine wine
    * 1 1/2 cups blackberry preserves)
    * 1 cup maple syrup
    * 1/2 cup red wine vinegar
    * 1 1/2 cups Worcestershire sauce
    * 3 dashes of hot sauce, what ever you like, I use chipotle
    * 1/2 cup cornstarch slurry (3 tablespoons cornstarch mixed with 1/2 cup water)
    * Your favorite potato, sour cream and butter, bacon bits ect.

    Directions

    Deer Tenderloins: marinate deer tenderloins with fresh black pepper, sea salt, roasted garlic, onion powder and 2 tablespoons olive oil for 12-24 hours in the refrigerator, then grill to med.- med rare. how ever you like it.

    Bar-B-Que Sauce: To a saute pan, add 2 teaspoons olive oil, shallots, rosemary, thyme, and sage over medium heat until shallots just soften, about 2-3 minutes. Lastly, add garlic and continue sauteing until mixture has caramelized. Add the muscadine wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Continue cooking until sauce is reduced by about half. Add blackberry preserves, syrup, vinegar, Worcestershire, hot sauce, and cornstarch slurry and bring to a boil for 3-4 minutes, stirring constantly. Pour through a fine strainer and season with fresh ground black pepper and sea salt.

    Serve grilled deer tenderloin and sauce with potato.

  107. Don A. Stephens

    Ingredients

    * 6 to 8 (8-ounce) deer tenderloins
    * Freshly ground black pepper
    * sea salt
    * 2 tablespoons pureed roasted garlic
    * 2 tablespoons olive oil
    * 1 tablespoon chopped shallots
    * 1 sprig rosemary leaves stripped from stem, coarsely chopped
    * 1 sprig thyme, stripped
    * 3 leaves sage, chopped
    * 1 teaspoon chopped garlic
    * 1 teaspoon onion powder
    * 1/2 cup muscadine wine
    * 1 1/2 cups blackberry preserves)
    * 1 cup maple syrup
    * 1/2 cup red wine vinegar
    * 1 1/2 cups Worcestershire sauce
    * 3 dashes of hot sauce, what ever you like, I use chipotle
    * 1/2 cup cornstarch slurry (3 tablespoons cornstarch mixed with 1/2 cup water)
    * Your favorite potato, sour cream and butter, bacon bits ect.

    Directions

    Deer Tenderloins: marinate deer tenderloins with fresh black pepper, sea salt, roasted garlic, onion powder and 2 tablespoons olive oil for 12-24 hours in the refrigerator, then grill to med.- med rare. how ever you like it.

    Bar-B-Que Sauce: To a saute pan, add 2 teaspoons olive oil, shallots, rosemary, thyme, and sage over medium heat until shallots just soften, about 2-3 minutes. Lastly, add garlic and continue sauteing until mixture has caramelized. Add the muscadine wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Continue cooking until sauce is reduced by about half. Add blackberry preserves, syrup, vinegar, Worcestershire, hot sauce, and cornstarch slurry and bring to a boil for 3-4 minutes, stirring constantly. Pour through a fine strainer and season with fresh ground black pepper and sea salt.

    Serve grilled deer tenderloin and sauce with potato.

  108. Rick Pearson

    Smoked Venison Sausage

    3.4lbs Venison
    1.5lbs Pork fat
    1lb Lean Pork
    1/2C Whiskey
    5Tbsp Salt
    1Tbsp Smoked Paprika
    2tsp Minced Garlic
    1tsp #1 Cure
    1Tbsp Black Pepper
    1tsp Fresh Thyme
    1tsp Smoked Chipotle Pepper

    Trim off all visible fat and sinew from venison. Cut the meats and the pork fat in 2" cubes and partially freeze. Grind the meat and the fat together through a fine grinding plate. Add all remaining ingredients and mix very well. Stuff into casings and tie into 4-5" links. Throw on the grill at medium heat until cooked through (be careful not to cook all the moisture out of them). Enjoy on a fresh roll with saute’d peppers and onions and a touch of your favorite mustard.

  109. Drake Smith

    BackStrap Poppers!!!
    Thinly slice backstrap into medallions. Pound even thinner.
    Mix one package of cream cheese with one package of sharp cheddar cheese (shreaded)
    Cut up 5 or 6 fresh jalapenos longways (into 1/4 strips…de-seed).
    spoon cream/cheddar cheese mixture (@ 1/2 tsp) into 1/4 jalapeno,
    wrap pounded backstrap medallinon around the cheese filled jalapeno and then wrap 1/3 slice of bacon around the outside of medallion. Secure with toothpick.
    Marinate entire popper for four hours with worcheshire, soy, garlic powder and black pepper.
    Cook over hot coals for about two minutes a side then take off the grill and hold on because you will not believe how good these babies are…

  110. Ryan A Tehan

    take a backstrap and season it in a third garlic salty a third pepper, and a third straight garic then cook you up some good old garlic bread and with some butter and slice real thin stripes and make you alittle sandwhich you cant get enough of make sure you cook it slow and take your time for better results all dont forget to add some beer to wash it down :)

  111. Chris Dellinger

    Rubbed Loin or Roast

    1/4 cup paprika
    2 tablespoons salt
    2 tablespoons onion powder
    2 tablespoons fresh ground black pepper
    1 tablespoon cayenne
    2 tablespoons garlic powder
    Pat dry meat and rub a generous amount of seasoning into surface.Let stand in fridge over night.Place in smoker at high heat to sear surface of meat. After searing turn down heat and let smoke for at least an hour.Wrap in foil and return to low heat until dun to desired temp.(190-195 deg.)

  112. Kevin Tate

    GRILLED TENDER LOIN
    Marinate 1 lb. sliced tender loin strips in dales seasoning, and 1 package onion soup mix over night in fridge. Make a bowl out foil so all tender loin and juices will fit and pour in and add 3 tbls of butter. place on grill and cook until brown

  113. Jay Monk

    Seasoned wraped deer steak
    Deer steak
    Bacon
    jalapenos
    oinions
    Tony Chachere’s creole seasoning
    lemon pepper seasoning
    Take the deer steak and season to your liking with the Tony’s and lemon pepper , Take the bacon and wrap the seasoned steak, stuff slices and piceces of jalapenos and onions in the bacon stick a tooth pick though the wraped steak to hold it together and grill to your liking. Me I like it tender my wife likes it a little crispy either way it’s good.

  114. Ken West

    baked venison steak. season and lightly bread venison steaks with salt, pepper. Lightly pan fry both sides, then place in a baking dish. Blend 1 can cream of mushroom soup, 1 can cream of chicken soup, 2 cans of milk then pour over the steak and bake in oven for 40 mins @ 350. Cuts with a fork tender!!

  115. Michael Wallace

    on the the grill use your fav charcole, heat it like you usually do, once hot add some apple and cherry wood chips. While grill is heating, cut venison in slightly larger than bite size chunks, about a lb and a half. Put on heated smokied grill, cook long enough to get the wood flavors in it. In a crockpot put julianed green,red, yellow and red bell peppers. 3 garlic cloths, about a tbl of each parsley, oregano and basil. If you want some heat add tbl of chilli powder and cyanne. Add meat and cook on low for about 5 hours. We put it over egg noodles. And serve with garlic cheese bread.

  116. shawn lewis

    first take loin meat and cut about one inch thick and marinate in dales’s steak seasoning then wrap in bacon and slow cook them on the grill to make for a quicker meal put your steak’s in the marinade then put them in the freezer they will soak in while freezing and unthawing

  117. Daniel Moore

    Marinate two inside tenderloins overnite in dale’s marinade, worcheshire sauce and pineapple juice. Next wrap both with bacon and grill over indirect heat for 12 minutes on each side.

  118. Paul Guidry

    Start with backstrap sliced thin across the grain. Marinate with olive oil, Worcestershire sauce, and milk. Wrap around frozen cream cheese sticks and 1/4 (or 1/8 for not so spicy) slice of jalapeno. Wrap that in bacon and skewer with a spaghetti stick (which will be soft when cooked so you can just pop it in your mouth). Grill till the cheese starts melting out and bacon is done.

  119. Laura Huling

    Cheesy Deer Loin

    Take half of one backstrap, and butterfly it open the long way. Spread a layer of cream cheese on the backstrap. Sautee onions, mushrooms, and red peppers with a bit of olive oil, and one clove fresh garlic (crushed or minced). Sprinkle sauteed veggies over cream cheese. You may add jalapenos if you like it hot. Fry half a pound of bacon til crisp, crumble, and sprinkle over veggies. You may also add your favorite sliced or shredded cheese. Fold backstrap shut again and place on tinfoil. Baste outside of meat with your favorite seasoning mixed with olive oil. We use Cavendar’s Greek Seasoning and Lawry’s mixed with two tbsp oil. Double wrap in foil so there are no leaks, and grill to perfection! About 10 minutes per side.

  120. Larry "Pud" hanner

    Bacon Burgers!!!!
    When grinding your burger add 1/3 bacon to your grind. If you have 10 pounds of deer to grind add 5 pounds of bacon. Put a couple of chunks of deer into the grinder then a strip of bacon. Regrind all of the mix a second time through then package as you normally would. Cook them on the grill for the best thing you have ever had!!!!! ONE NOTE: Do not "Play" with the burgers or the will fall apart. Use your normal topping and enjoy.

  121. Drew Patterson

    Take one whole backstrap cut in half, rub down with olive oil, put some season salt & wrap with thick sliced bacon. Put on smoker for 2hr & 45 min at 250 degrees [avg] keep water pan full. This will melt in your mouth.

  122. greg bauer

    Deer Camp Chops with Cranberries
    Ingredients
    • 1/4 cup dried cranberries
    • 1/2 cup port
    • 2 tablespoons olive oil
    • 2 6-ounce venison chops
    • 1 tablespoon chopped shallots
    • 1 cup demi glace
    • 1 tablespoon unsalted butter
    • Salt and pepper
    • 1 small pot of soft polenta
    • 1 tablespoon chopped parsley
    • 1 tablespoon grated Parmesan cheese

    In a bowl, soak the cranberries in the pot for 10 minutes. Heat the oil in a saute pan. Season the venison chops with salt and pepper on both sides. Place chops into the saute pan and sear them on both sides for 3 minutes. Remove and set aside. Place the shallots in the same pan and cook for 1 minute. Drain the port from the cranberries, and carefully add it to the pan. It will ignite. When the fire dies, add the demi glace as well as the venison, and the cranberries. Cook for 2 minutes flipping the chops once. Swirl in the butter and season. Serve with polenta, parsley, and cheese.

  123. Jason Crockett

    Crockett Outdoor’s BBQ Venison Steak

    Makes 1-2 pounds
    Prep time: 24 hours
    Cook time: appx. 15 Minutes

    You will need:

    1-2 Lbs venison back straps cut into 3/4 inch chops (let them thaw out if frozen)

    MARINADE INGREDIENTS:
    1/3 cup soy sauce of your choice
    1/2 teaspoon mesquite liquid smoke
    1 teaspoon louisiana hot sauce
    1/2 teaspoon ground nutmeg
    1 tablespoon sugar
    1/2 teaspoon ground garlic powder
    1/2 teaspoon cayenne pepper
    1/2 teaspoon coarse ground black pepper
    1 tablespoon fresh squeezed lime juice
    MIX ALL INGREDIENCE TOGETHER TO CREATE MARINADE

    [IF WANTING A QUICKER MARINADE USE 1 package of Mccormick Grill Mates Mesquite Flavored Marinade & 1 cup Honey BBQ sauce]

    FOR LATER USE:
    1 cup Honey BBQ sauce
    Milk (enough to submerge chops for soaking)

    Preperation:
    Take 1-2 pounds of chops (after being thawed out) rinse them with water and squeeze – repeat until blood is almost completely out of the meat

    Next put chops in a container and cover with milk – refridgerate for 4 hours then drain (the milk works as a tenderizer)

    Rinse and squeeze chops again to remove any remaining blood (this should remove any game taste)

    Place chops back into a clean container and pour marinade over the top (if chops are not fully submerged you may add extra honey BBQ sauce to the mixture)

    Let the chops marinade over night. In the morning flip and tenderize (I don’t have a tenderizer so I stabb with a fork).

    At noon flip and tenderize again then stir in the 1 cup Honey BBQ Sauce to the marinade

    Cooking Instructions:
    Pre-heat grill to 300 or 350 (I usually cook at 300 for a nice slow cook)
    Place meat on grill and let cook 5-7 minutes on each side
    Pour the remaining marinade on the meat and let cook for 1-2 minutes each side – or until chop looks done…

    This recipe has been a favorite of ours and have recieved many compliments on how tender the meat is. If you know someone who doesn’t like the gamey taste of meat let them try this recipe because it should have very little game taste (if any). The prep time is a little longer than normal but you won’t be let down.

  124. Clint Woolever

    My steaks are very simple to make and surprisingly great… Fire up the grill on high for about 5 minutes, "make sure steaks are thawed first", get out garlic powder, onion powder,(lowerys) season salt, after grill is warm throw on the steaks to and season top side with all of the seasonings, turn heat down to low,let cook for about five minutes, flip them, season the other side cook for five more minute turn them one more time after five minutes and they are ready… Perfectly cooked medium rare which is the best way to cook venison, if over cooked it gets leathery and looses it flavor…

  125. eric

    venison fajitas the hillbilly way
    a few punds of venison chunks ( no bigger than an inc and only about 3/8 thick)
    a couple sticks of margarine
    1-green pepper or more depeding on your taste.
    1_onion or same as above
    cook in a crockpot for afternoon and night watch.
    any style fajita what ever you prefer
    mayo
    lettuce
    shredded cheese my personal favorite is mozzeralla

    Bon Appétit

  126. Holly Marie Folkerts

    Coffee Rubbed Smoked Venison

    What you will need:

    + Venison tenderloin(s), cleaned & trimmed.
    + Mustard, just plain cheap yellow will do.
    + Bacon, I’m talking about the thick cut kind; the fattier the better. (Since venison tends to be rather lean, you don’t want your meat to dry out; it will be cooking for several hours!)

    Coffee Spice Rub:

    – 2 Tbsp. paprika
    – 2 Tbsp. garlic powder
    – 2 Tbsp. onion powder
    – 2 Tbsp. black pepper
    – 2 Tbsp. brown sugar
    – 2 Tbsp. ground coffee, or espresso
    – 2 Tbsp. kosher salt
    – 1 Tbsp. mustard powder
    – 1 Tbsp. white pepper
    – 1 Tbsp. chili powder
    – 1 tsp. cayenne pepper, or more to taste if desired.

    This usually makes enough rub for about 5 lbs. of meat. (Great for beef brisket!) So you can adjust the amounts as needed.

    Directions:

    1. Take cleaned venison tenderloin(s) and cover the entire piece of meat with yellow mustard. You could also try spicy mustard with the seeds. YUM! (Or pat down the loin till its dry with a paper towel before "rubbing" the meat, if you do not like mustard.)
    2. Cover surface of meat with the Coffee Spice Rub.
    3. With bacon slices make a lattice like pattern and drape over meat. Make sure its seals around the entire loin. This will be a key factor in keeping your deer moist.

    Other notes:

    – I use Apple Wood chips when smoking most meats. But you could use Mesquite, or whatever you like.
    – You want to get your smoker up to at least 220 degrees F before putting in your loin(s).
    – I like cooking mine like beef, with an ending internal temperature of at least 140 degrees, but no more than 170 degrees, depending on how you like your meat: medium rare to well done. (More than 170 degrees & it will start drying out.)
    – You can also brine your meat beforehand for up to 24 hours.
    – You might also want to partially wrap your loins in tin foil, keeps things a little less messy… if your worried about that.

  127. Travis Crites

    Venison Sish Kebabs. 1-2 pounds venison cut into cubes. 1/3 cup olive oil. 1/2 cup red wine. 1 garlic clove, crushed. 1/2 pound cherry tomatoes. 1/2 pound baby zucchini. 1/2 pound portobello mushrooms. Salt and pepper. Skewers. Combine the oil, wine and garlic in a bowl and marinade the venison cubes for 4 to 6 hours. Clean and cut the mushrooms into large pieces about the same size as the venison. Skewer the venison pieces alternating with the tomatoes, zucchini, and mushrooms. Season with salt and pepper. Grill on high heat and serve each skkewer of venison and vegetables with rice.

  128. Dustin West

    Southern Grilled Loin

    1 loin section portioned out
    1 bunch of fresh cilantro finely chopped
    1 clove fresh garlic finely chopped
    Chipotle peppers (to your taste)
    Salt to taste
    Olive oil
    1 lime per lb of loin to be grilled

    Generously coat each portion with olive oil, sprinkle with salt, cilantro, garlic and chipotle peppers. Then squeeze the lime over the steak coating both sides evenly. * I prefer to coat them all in a big bowl so that I can cover everything evenly.

    Then let them merrinate a min of 4 hours for best results over night. Prepare on a hot grill to sear in flavor, I prefer to cook to rare but cook to whatever you like.

    Serve with a fresh salad on the side and its a great summers meal.

  129. Nathan Elliott

    This is an easy one to do but really good get some good cuts of back straps soak them in italian dresing for 12 hours after that you wrap beacon around them make sure to use tooth picks to hold the beacon then throw them on the grill and cook to likeing

  130. Buddy Shaw

    Portabella Mushroom and goat cheese venison burger steak

    1 lb. of venison burger
    4 large portabella mushrooms
    1 package of spreadable goat cheese
    2-3 crushed cloves of garlic
    2 tsp sea salt
    1 tsp fresh crushed black pepper
    and your favorite steak or hamburger seasoning (I use Mckormicks cowboy rub.)

    take 1 lb. of venison burger and place it in a bowl ad 2 tsp of fine sea salt, 1 tsp fresh crushed black pepper and 2-3 cloves of fresh crushed garlic. blend together with hands until all ingredients are evenly distributed through out the burger. form the burger into 4 equal patties.

    Take 4 large portabella mushrooms and cut the stem down as far as possible. With a spoon scrape the gills out of each mushroom until all that is left is the cap.( try your best not to ruin the sides of the cap as the burger will hold shape and cook better with the sides still intact.) With the same spoon take the portabella mushroom caps and spread a semi thin layer of goat cheese on the inside of the caps (again be as careful as possible not to ruin the sides)

    Take the burger you previously formed into patties and put them in the mushroom caps pressing the two firmly together. tuck the edges of the burger patties into the side of the mushroom cap. (if you did break some of the sides its not a huge deal they will still cook up and taste amazing.)

    Now take the mushroom venison burger patties and cook mushroom side down first on a grill that has been preheated to low temperature(low temperature as the mushroom and venison can burn easily on a grill.). while mushroom side is cooking season with your favorite burger/steak seasoning to you liking. when juices from burger began to seep to the top flip and cook the meat side. when the meat side is finished place on plate and spread a little more goat cheese on top of the burger steak and eat with a fork and knife just like you would a steak. hope you enjoy.

  131. Larry Cooke

    One serving venison “back strap/loin”

    Coffee Spice Rub recipe: Store unused portion in an airtight container to be used on other steaks
    1/4 cup Ancho Chile powder
    1/4 cup finely ground espresso-roast coffee beans
    2 tablespoons sweet paprika
    2 tablespoons dark brown sugar
    1 tablespoon dry mustard
    1 tablespoon salt
    1 tablespoon freshly ground black pepper
    1 tablespoon dried oregano
    1 tablespoon ground coriander
    2 teaspoons ground ginger

    Veal Demi-Glace:
    You can pick up an already made jar at Williams Sonoma…highly recommended.

    ½ cup water

    1/2 package of sliced mushrooms… I use Portobello Mushrooms

    1/2 purple onion

    1 stick Butter (unsalted)

    Brandy or Grand Marnier for sauce/deglazing … I prefer the Grand Marnier.

    Kocher Salt and Fresh Ground Pepper (grinder with course grind set)

    Olive Oil to coat meat

    Mesquite wood for cooking/smoking

    Coat meat with oil. Season one side of meat with Coffee Spice Rub. Coat the other side with the Kocher salt and course ground Pepper.

    In a sauté pan, sauté onions and mushrooms in ½ stick butter till caramelized…deglaze pan with liquor…add 2 heaping table spoons Demi-Glace and stir to incorporate….set aside and keep warm

    Have HOT coals/wood going reserving 3 -4 pieces of the mesquite wood…dry… for smoking. Add reserved wood right adding meat to grill. Allow wood to smoke generously and let the meat cook, turning only once, to desired temp… I suggest RARE! Set meat aside and let rest for a couple of minutes.

    Meanwhile reheat sauté pan of onions and mushrooms till hot. Cut butter into chunks and add to pan. Remove from heat and stir mixture till butter has slowly melted and sauce is smooth and velvety.

    Spoon mixture onto plate, slice loin in ½ inch slices, fan out and lay on top of onion and mushrooms. Drizzle the rest of the sauce on top of meat.

    I like to serve this with a White Truffle and Parmesan Twice Baked Potato… whole different recipe.

  132. tim smart

    smoked deer roast with dry rub
    any size deer roast (bigger the better will shrink a little)
    cut slices in roast to better season the roast
    then need to make dry rub
    1/2 cup chili powder
    1/2 cup salt
    1/4 cup granulated garlic
    1/4 cup granulated onion
    1/4 cup black pepper
    1/4 cup sugar
    2 tablespoons dry mustard
    2 bay leaves
    1/4 cup creole seasoning
    combine ingredients ,
    take deer roast lay on flat pan generously put dry rub on roast ,make sure to rub the seasonings in good.
    start smoker with lump charcoal (lump charcoal burns hotter and longer ) then put your choice of wood on ,i prefer hickory ,and a piece or two of pecan or cherry for a lite sweet taste
    place roast on smoker farthest from heat let smoke for 4-5 hours checking every hour or so,(need to make sure to regulate the heat and smoke.(very important to spray with water to keep moist while on smoker. after the 4-5 hours on smoker put in high sided pan put about a 1/4 inch water in pan wrap pan in foil
    put in oven on 250 degrees for about hour , this will increase the flavor and moisture on roast

  133. Kris Faulkenberry

    Deer Eggs.

    Take venison cube steak and cut it in strips(4"x2") Place in ziploc bag and marinate with worcestershire sauce for 8 hrs. Then take the strips and put a small block of pepper jack cheese, small piece of onion and small piece of green pepper. Then you roll the cube steak up around the items and wrap with bacon and put toothpick through to hold bacon in place…..There is your "Eggs"! Heat grill and place eggs on grill…..season with Cavender’s greek seasoning and cook til bacon is done! Make ya tongue beat ya brains out!!!!!!!

  134. Joe Szabo

    Grilled Venison Steak

    Season 4 steaks with Fresh Ground Pepper, Sea Salt, and Cajun Seasoning. Let sit in Refridgerator for 30 minutes prior to cooking.

    Next you will need 2 Garlic Heads. Cut the tops of the gloves off, place in a big enough piece of foil to be able to enclose them in it. Sprinkle 1 Table spoon of Extra Virgin Olive oil over the Garlic heads, Season with fresh ground black pepper and sea salt. Enclose in foil and grill on medium to low heat for 25 mintues.

    Grill Steaks to your medium.

    Squeeze out the garlic from the cloves onto the top of the steaks. Spread with a knife over the top of the steaks and serve.

  135. dan dunlap

    Venison stuffed mushrooms…..1lb of ground venison…3 12 packs of large mushrooms 1/2 lb. of very crispy bacon crumbled and 6 oz. of shedded mozzarella…mix well and stuff mushroom caps….place on grill away from flame and close lid…cook til mushrooms are well done and enjoy…..at camp we can’t make enough…

  136. Cory Halbert

    Twice marinated, bacon wrapped grilled tenderloin

    Venison tenderloin, cut 1 in thick. Marinade in apple cider for 2 – 3 hours. Pat dry with a paper towel and cover with BBQ sauce and put back in the fridge for another hour or two (I prefer hickory flavor). When removed from the from the BBQ wrap the tenderloin in bacon (I use thick bacon) and grill on low heat setting for about 15 minutes. (when the bacons done the venisons done). This is easy to prepare and is unbelievable.

  137. Chris Hackbarth

    I take venison steaks and marinate in milk, with a packet of ranch dressing mixed in. Do this overnite, then season with garlic salt, coarse ground black pepper. Then put on grill… Enjoy

  138. Jeremy Valentine

    I’ve done this with steaks and roast half a can of Guinness stout a packet of Montreal steak seasoning some crushed red pepper let it marinate for two to four Hrs then grill to how you like tastes great

  139. Dianna Hoop

    Marinate tenderised deer meat in Italian dressing for 1 hour, add creole seasoning. Lay flat on pan, cut cream cheese in small blocks. Place in middle of each piece of meat add jalopeno slices, bell pepper pieces, place Bacon in middle and fold up the deer meat. Then place a toothpick in the meat to hold together. Then its ready to Grill!!! Very great recipe, Glad to share with others. Thanks:)

  140. Daniel Laughter

    Deer Jerky!!

    Make sure that you remove any fat, gristle, silver skin, etc before marinating the meat. Once done jerky needs to be either refridgerated or frozen.

    3-5 pounds trimmed deer meat, sliced thinly into strips
    1 Teaspoon hoisin sauce
    1 1/2 cups of soy sauce
    2 cups of pineapple juice
    3 tablespoons of brown sugar
    3/4 of a cup of rice vinegar
    3 teaspoons of fresh ginger
    4 tablespoons of minced garlic
    1/3 of crushed red pepper
    Tabasco sauce to taste for hotness

    Combine marinade ingredients in a large bowl, Add meat and toss to coat evenly. Cover and refrigerate for 24 to 48 hours. Place meat strips on dehydrator at 160 degress and let cook over night or 8 hours. Meat should be dry within 6 to 8 hours.

  141. Carl Smith

    Outback Venison Fillets – Marinate fillets in beer for at least three hours ( Leinenkugel’s Creamy Dark works best). Put together rub consisting of 1/2 cup brown sugar and 1/4 cup salt, mix together well. Remove fillets from beer and put on rub. Grill at a medium high temperature for 15 minutes.

  142. Joe Szabo

    Grilled Venison Steak

    Season 4 Steaks with pepper, Sea Salt, and Cajun Seasoning Let sit for a half hour in the Refridgerator before cooking.

    2 Garlic heads
    Cut the top off the cloves still leaving them attached to the head. Put the two heads in foil, sprinkle 1 Tables Spoon of extra virgin olive oil over the two heads, season with Freshly fround Black Pepper and Sea Salt. Close the foil up so it will be able to steam on the Grill.

    Start cooking the Garlic heads first on Low-Medium heat for a total of 25 minutes.

    Grill Steaks to Medium.

    Take two Garlic heads and squeeze the Garlic out of the gloves onto the steaks, serve and enjoy

  143. Jon Mager

    For my famous roasts, I use onion soup dry mix as a marinade base. I mix 2 packages of the soup mix with 50% of the water on the directions (so its very strong) then I take a tied roast and marinate it over night in the soup mix in a freezer bag, turning the roast to coat frequently. then on the morning of the meal, I brown the roast on a hot skillet with vegetable oil, just browning the outside NOT COOKING the roast. then its into the crockpot half full with beef stock. load in the onions, sweet peppers, carrots, celery & garlic. Add 1 tea spoon salt, 1tea spoon pepper, and 1pad of butter. let it cook on high all day, and you will have an amazing roast ready after you get out of the treestand that night. Slice like roast beef and serve with a nice hoppy beer. Ithaca IPA is the prefered beer pairing.

  144. Cyndee Baldwin

    My husband likes steaks coated in Chicken shake and bake, then fried in Butter in skillet, it’s sort of like Coutry fried steak, I even make white gravy for it. It’s his favorite new way to make it.

  145. Keith J

    Soak in ice water and 1 cup of salt in the sink over night. Drain water and rinse meat. Lightly season salt all cuts. Grill steaks, medallions, whatever cut you prefer on medium heat over charcoal until done how you like it. Remove from heat for 2-5 minutes and enjoy. Or cut off of deer and place directly over open fire until done how you like it. Venison doesn’t need to be fancy, it’s good already.

  146. Chip Nelson

    Bacon wrapped loin steak medallions

    Prep Time: 15-20 minutes
    Grilling Time: 3-5 minutes

    Ingredients:
    1 pound loin steak medallions
    1 pound thin sliced bacon
    1/2 bottle of Italian dressing

    In a 1 gallon ziplock bag, pour 1/2 bottle of Italian dressing, and place steak medallions in to marinate for 3-4 hours, or overnight if you prefer.
    Remove steaks from bag and wrap each individual steak with slice of bacon and secure with toothpick.
    Place on grill over direct heat, 1 1/2 to 2 minutes per side. Move to indirect heat and allow to continue to heat for another 2 -3 minutes. Do not overcook,
    Serve as is or with a side of your favorite BBQ sauce.
    Perfect for tailgate party.

  147. Dan Blades

    Use a whole backstrap cut in half.
    Marinate in 1 cup Dales seasoning ( soy sauce works also) and 1 cup brown sugar over night.
    Wrap the meat from one end to the other in thin cut applewood bacon.
    wrap this in aluminum foil and put on the grill. Don’t put it directly over the coals or fire use indirect heat to cook until medium rare or whatever you prefer. Enjoy!

  148. james carpenter

    Take some back strap cut in 1.5 chunks butterfly stuff with creamcheese and jalapino pepper wrap in Bacon. List some toothpics through it and throw on the grill do not over cook

  149. William Monroe

    This Venison Grilling Recipe is for 2 people.
    1-1 1/2 lbs Backstarp or Tenderloin chops cut into 1/2 in. strips
    3 Med. potatos peeled and diced medium
    1 1/2 cups baby carrots rinsed
    Liquid smoke {I use Mesquite}
    1 clove of Garlic minced
    1 small onion sliced thin ( optional)
    4 Tbsps. butter divided
    Season salt to taste and fresh ground pepper to taste.
    Take 2 large sheets of Heavy Duty aluminum foil, double them and put the Ven., Potatos,carrots,garlic & onion in the center and mix them. Then salt and pepper to taste putting the butter chunks across the top of the mix. Take 4-5ozs. of water and put a few drops of the liquid smoke in and pour over the mix in the foil. Close the foil making a pouch and put on the covered grill to the side of the fire for about 45 minutes to an hour. Remove from the grill on a platter,use a knife to open the top carefully so as not to get burned by the steam and serve up with fresh buttered biscuts and honey with some sweet tea to drink.
    Heaven on a plate!

  150. Kevin Hillman

    Best Grilled Back Straps
    Combine:
    1 Cup of Balsamic Vinegar
    1 Cup Extra Virgin Olive Oil
    4 Clove of Garlic, Minced
    1 Table Spoon of Kosher Salt
    1 Table Spoon Fresh Cracked Black Pepper

    Marinate Back Straps in above mixture for 2 to 12 hours in refrigerator or on ice.
    Grill to desired doneness.
    Let stand 10 minutes before slicing.
    Enjoy!

  151. Dan DeGroat

    I don’t have exact measurements but I like to make a stew. First I pan seer the small cuts of meat in oil after rolling them in seasoned pan seer flour. Then I place the meat and some beef broth in a slow cooker with carrots, onion, and potatoes. You can add celery and or mushrooms too if you wish. I let it cook for several hours or until you cant wait any longer. I usually serve this stew over some rice with freshly sliced Italian bread on the side. Add your drink of choice and enjoy while watching hockey or football. :) Happy hunting!

  152. Joe Dabkowski

    Crock pot venison steak.

    You will need:

    4-6 sirloin steaks
    1 package of french onion soup mix
    1 large sweet onion
    2 cans of cream of mushroom soup
    Red potatoes
    Carrots
    Celery

    Add the thawed sirloin steaks to the crock pot on low. Add 1 package of french onion soup powder, one large chopped sweet onion, 2 cans of cream of mushroom soup. Slow cook until meat is almost cooked through. Then add red potatoes, celery and carrots. Continue to cook on low until potatoes and carrots are tender. Do not ad water for the steam creates enough water for the soup to thin.

  153. Steve (buckee) Kane

    "Buckee’s Venison Meatloaf"

    * 3-4 lbs of deer Burger
    * 1 egg
    * 1 small onion (finely chopped)
    * 5 or 6 good size mushrooms (finely chopped)
    * 1 sweet pepper (yellow, orange or red) (finely chopped)
    * Spice with salt & Pepper, Clubhouse Montreal steak spice, Clubhouse Garlic Plus-(one step seasoning).

    Mix all above ingredients together to form an oblong shaped meatloaf, and place in a large Turkey roasting(pre-sprayed or wiped with olive oil)

    approx.3/4-1 lb. of bacon.

    Drape bacon over meatloaf in roasting pan, until Meatloaf is entirely covered with Bacon.

    * 1/2 cup water
    * 3 cups – small carrots
    * 1.5 lb package of mini Red potatoes (yellow flesh)

    * Add water

    Preheat oven to 400 degrees
    Bake meatloaf, with lid on at 400 degrees for 1 hr
    * place potatoes around perimeter of meatloaf to fill gaps in Pan, and add carrots over the potatoes.

    * 1 – 540 ml can of mushroom soup

    After 1 hr at 400 degrees, turn heat down to 320 degrees, pour can of mushroom soup over meatloaf, and replace lid.
    * Cook another 2-1/2 to 3 hrs at 320 degrees.

    * Make gravy from drippings

    This meatloaf with feed two adults for 3 to 4 good meals. You may have to cook a few veggies after the potatoes and carrots run out though..LOL

    ..

  154. Douglas Pugh

    Take some backstrap and cut into thin steaks….put steaks in a ziplock bag…..add Terriaki sauce…garlic powder….black pepper…..olive oil into zip lock with steak. Marinate over night of just a few hours…..then starts your grill and cook for 3 minutes on each side…..its quick and very tasty and you can also make jerky less the olive oil with this recipe.

  155. Lenaye Ensrud

    Marinated Vension
    1/2 cup soy sauce
    1/2 cup Cajun Garlic Sauce
    1/8 cup balsamic vinegar ( can use white vinegar too)
    Juice of 1/2 lemon
    1 tbsp of Worchestershire Sauce
    1 tsp of chopped garlic ( I use the jar stuff)
    3 Tbsp of brown sugar
    1 Tbsp Montreal Steak Seasoning
    4 Green onions chopped
    Mix all the ingredients together and pour into a ziplock bag. Add your favorite venison or elk steak and marinate overnite. Grill till your choice of doneness. I prefer medium to medium rare. This works well with beef as well. Enjoy!

  156. Steve Kane

    "Buckee’s Venison Meatloaf"

    * 3-4 lbs of deer Burger
    * 1 egg
    * 1 small onion (finely chopped)
    * 5 or 6 good size mushrooms (finely chopped)
    * 1 sweet pepper (yellow, orange or red) (finely chopped)
    * Spice with salt & Pepper, Clubhouse Montreal steak spice, Clubhouse Garlic Plus-(one step seasoning).

    Mix all above ingredients together to form an oblong shaped meatloaf, and place in a large Turkey roasting(pre-sprayed or wiped with olive oil)

    approx.3/4-1 lb. of bacon.

    Drape bacon over meatloaf in roasting pan, until Meatloaf is entirely covered with Bacon.

    * 1/2 cup water
    * 3 cups – small carrots
    * 1.5 lb package of mini Red potatoes (yellow flesh)

    * Add water

    Preheat oven to 400 degrees
    Bake meatloaf, with lid on at 400 degrees for 1 hr
    * place potatoes around perimeter of meatloaf to fill gaps in Pan, and add carrots over the potatoes.

    * 1 – 540 ml can of mushroom soup

    After 1 hr at 400 degrees, turn heat down to 320 degrees, pour can of mushroom soup over meatloaf, and replace lid.
    * Cook another 2-1/2 to 3 hrs at 320 degrees.

    * Make gravy from drippings

    This meatloaf with feed two adults for 3 to 4 good meals. You may have to cook a few veggies after the potatoes and carrots run out though..LOL

  157. Aaron Gaylor

    PLAIN AND SIMPLE!!!!!!awesome Venison burgers

    Take ground venison and some good ol badia seasoning (complete seasoning)

    Grill em up and taste the best burger ever!!!!

  158. Curtis Wilcox

    I slice my backstrap length wise on my jerky board to a thickness of about 1/8" thick by about 12" long. I then brush the strips with olive oil and then put creamed spinach on the strips, provolone cheese and sundried tomatoes. I then roll the strips up in a pinwheel fashion, then completly surround the wheel with bacon,(everything is better with bacon). hold together with kabob skewers soaked in water and grill. Mmmm Mmm Good.

  159. Doug Seiber

    Awesome Grilled Tenderloin. Marinade tenderloin for 8hrs in 3 parts soy sauce, 1 part apple juice, ginger and black pepper to taste. Butterfly the tenderloins and place cream cheese and fresh jalapenos inside. Wrap filets in bacon. Grill at 400 degrees for 4 minutes each side (for 1-1.5 inch cut filets).

  160. Al Higgins

    Best venison sandwich in the world!
    1 pound either loin or steak
    3 tablespoons of Jamaican jerk sauce
    1 large white or yellow onion
    bulky hard rolls
    tabelspoon mayo
    tablespoon olive oil

    Slather the jerk sauce on the venison (both sides) and place on a hot grill.
    While the venison is cooking (about three minutes per side) saute’ onions until translucent in olive oil.
    After first turning the venison place the halved rolls on the grill – toast until golden brown – spread on mayo.
    Slice the venison on the bias, pile on the onions and salt and pepper to taste.
    Enjoy

  161. zack titmus

    Venison Kabobs
    -marinate over night in whatever marinade you like
    -cut up in chunks along with green peppers, yellow peppers, red peppers, and onions
    – soak skewers for a couple hours
    -use wood chips with charcoal to give it a smoky taste
    -cook all the way until done and then enjoy

  162. Jim Jelak

    Venison Loin ala Mike (my Dad)

    Boneless Venison loins (2-4).
    2 cloves fresh garlic, sliced.
    6-12 sprigs fresh thyme.
    2 tablespoons Olive Oil.
    Coarse sea salt.
    Fresh Gound Pepper.

    Sauce
    2 shallots, sliced
    4 tablespoons of butter
    2 tablespoons dry red wine

    The key to this simple yet delicious dish is a hot grill and avoiding overcooking the venison. The venison should be pulled from the grill as soon as an inserted digital thermometer reads 125 degrees.
    Place the boneless loins, sliced garlic, thyme, and olive oil in a non-reactive bowl, or in a FoodSaver bag or container. Seal or cover the container and place in the refrigerator for at least one hour, up to 24 hours. Before grilling allow the meat to get to room temperature.
    Preheat the grill to high. Salt and pepper the loins. Sear the loins on all sides-about 1 minute each. Reduce heat to medium and finish grilling at indirect heat. Pull the loins when they register 125 degrees internal temperature-about a total of 5-7 minutes of grilling. Allow the loins to rest on a plate. The meat will continue to cook after you pull from the grill. Pour any escaping juices into a very hot saute pan, add 1-2 sliced shallots, 4 tablespoons of butter, and 2 tablespoons dry red wine.
    Stir constantly until sauce is thick. Strain. Thinly slice the loins against the grain; the meat should be crusty on the outside and pink in the middle. Serve with the reserved sauce.
    Goes great with seasonal squash, rice, or Texas Toast. Serve with a robust local brew, preferably a scotch ale or dopplebock.

  163. Jim Henry

    FAWN LEG FORK MEAT

    Mix these ingredients
    1 CUP OLIVE OIL
    1 CUP YELLOW MUSTARD
    1 CUP GARLIC POWDER
    1/2 CUP KOSER SALT
    1/2 CUP ROSEMARY
    1/4 CUP CRUSHED BLACK PEPPER
    BASTE LEG, PLACE IN PLASTIC BAG OR CONTAINER
    Marinade for 4-12 hours.

    Cook on the grill (with bone in the leg) to an internal temperature of 135 DEGREES or 23 minutes in indirect heat.

    LET STAND 20 MINUTES BEFORE CUTTING

  164. Lowell Nudd

    Venison italian Sausage-(10 lbs.)
    Grind venison once through medium plate. Mix-2oz salt,1/2 oz
    black pepper,1/2 oz red pepper and 1-1/2 oz of fennel seed. Mix
    all ingredients by hand real well. Make into softball size balls-(about 1 pound) and put into freezer bags. I flatten them out to
    remove most of the air. Each bag makes 4-good-(thin) patties.
    Fry in a large skillet. Spray bottom with non-sticking spray,add
    1 to 1-1/2 tablespoon of vegetable oil,then add 2-tablespoons of
    allegro marinade. Fry patties on high on both sides until brown.
    Then turn heat to medium and simmer on both sides, careful to
    not over cook them. Serve in hamburger buns or as dinner-(steak). These will melt in your mouth !

    Venison is a very super staple diet!!

  165. Stacy Quake

    Jerky for a Jerk
    1c. Sugar, 3/4c. Seasoning Salt, 1/2c. Black Pepper, 5lbs of Venison, beef, elk or other meat cut in strips, 4 oz Liquid Smoke.

    Combine Sugar, Seasoning Salt and Black Pepper. Place mixture in a shaker. In a shallow pan arrange a layer of meat strips, sprinkle with seasonings and cover with liquid smoke. Repeat layers to use all ingredients. Marinate meat for 8 hours. Place aluminum foin on oven racks. Arrange meat strips on foil in single layer. Set oven temperature at the lowest possible setting Leave oven door ajar and bake 4 to 8 hours or until done to taste.

  166. Tom Quake

    Marinated Venison on the Grill
    Marinate desired cut of venison overnight in glass container along with:
    5-6 cloves fresh pressed garlic, 1 cup Olive Oil, 1/2 cup Soy Sauce, 12oz of your favorite craft beer (Blue Moon), 3 Tbsp Fresh squeezed Lemon Juice, 3 Tbsp Dark Brown Sugar, 1 Tbsp. Grey Poupon Harvest Coarse Ground Mustard, 1 Tbsp fresh cracked black pepper, 1 t. Sea Salt.

    Grill meat to desired doneness.

  167. Dennis Russell, Sr.

    VENISON PARMESAN
    Cut steaks or chops to 1/2" thick. Place between plastic wrap and pound with a tenderiser. Marinate in grape or blackberry wine for 24 hours. On the day of cooking remove meat from marinade, dry off, then season with Montreal Steak Seasoning. On a grill set to high, sear meat on both sides for approximately 2 minutes per side. Remove meat from grill and place meat in a baking dish that has about 1/2" of garden style chunky pasta sauce in it. Lay meat on top of sauce then cover with more pasta sauce. Next, cover the sauce and meat with parmesan cheese. Place in a 400 degree pre-heated oven for about 7 minutes or until the sauce is bubbling. Serve with homeade bread and enjoy!

  168. A P

    Mini-Venison Burgers
    Prep Time: 20 min
    Cook Time: 8 min
    Serves: 8 servings of 2 mini-burgers each

    Ingredients
    1/2 pound ground venison
    1/2 pound ground pork
    Salt and freshly ground black pepper
    1 cup chopped white mushrooms (about 3 ounces of mushrooms)
    1 cup chopped apples (about 2 apples)
    2 ounces blue cheese (or your choice of cheese)
    16 mini-potato rolls (the dinner-roll size)

    Directions

    Heat grill. Mix venison, pork, salt, pepper, mushrooms and apples, and form into 16 small patties. Grill to medium doneness and crumble blue cheese on top. Serve on potato rolls.

  169. Rich Wenner

    Simple yet very moist and tasty steak. Marinate (1) 1" thick steak in a mixture of either 1/4 cup teriyaki or worstecier sauce, 3 tbsp dark brown sugar and 1 tsp paprika. Marinate at least an hour, but i like to leave it sit for 4-5 hours. Pan sear the steak first, then grill over indirect heat for about 7-9 minutes, turn and cook for an additional 6-7 minutes. Let rest a few minutes and enjoy….a good side for this is some portabella mushrooms soaked in balsamic vinagrette and grilled for 4 minutes per side.

  170. Brendan

    1 lb of venison, maybe 10 inches long. you want it thick enough that it won’t dry out.
    1/2 cup barbecue sauce or cajun marinade – i like a good tangy/spicy sauce. pinch of salt. dash of hickory smoke flavor.

  171. Brian Herrian

    I love cooking Venison on the grill!

    Start up your grill (gas or charcoal) and heat it to 180-200 degrees F. Also place some hickory chips in your grill to start the smoke that will add flavor to the loin.

    Sometimes simple is better. Take an unfrozen loin (backstrap) and prepare it as you would any fresh cut of meat by clearing any remaining fatty tissue and rinsing it with cool water.

    Season to taste with Angelo’s Gourmet Seasoning on all sides of the loin.

    Place a pan of water on the middle rack of the grill and then place the prepared loin on the top rack of the grill. The water will keep enough moisture in the grill to help keep the lean venison from drying out.

    Cook the loin approximately 15 minutes on one side then turn and cook the other side of the loin for 5 minutes, or cook to the level of doneness you prefer, being careful to not over cook.

    If eating right away, slice in 1/4 inch thickness and enjoy. If eating later, wrap tightly in foil, sealing the flavor and juices into the meat.

    Enjoy!

  172. Rich Wright

    Venison Chops with Cranberry Drizzle
    I now prefer backstraps with handle! Marinate 6-8 chops in 1/4 cup olive oil, 1/4 cup garlic teriaki sauce, 1 small fine chopped red onion, fresh ground peppercorn ( to your liking) 1/4 cup of a dry red wine, I prefer a Malebec blend and 1 tsp of McCormicks Monterey seasoning.
    Combine all seasonings and liquids and pour over the chops in a large enough baking dish so they all can be turned over in the marinade.
    I refrigerate the chops, however, I do keep turning them over and making sure each time I poke the fork into the meat for better marinating.
    Turn your clean grill on high for five minutes to get the grilling surface very hot.
    While the cops are marinating, take 1 can of cranberry sauce, place into a medium sauce pan.
    Bring the cranberry to a boil simmer and stir.
    Place aside.
    Place the chops on the grill and sear over high heat, turning
    once for 2 minutes per side.
    Lower the heat and continue to grill to medium rare.
    Remove from heat, place on a large enough plate to arrange the chops.
    Serve with drized cranberry sauce over the chops.
    The spice and sweetness is amazing! Enjoy.

  173. Carl Raymond

    AppleWood Grilled Venison Backstraps

    1) Slice a backstrap down the center lengthwise
    2) Beat the backstrap to your desired thickness, season, and marinate in apple cider for 24 hours
    3) Take backstrap out of fridge and allow meat to reach room temp
    4) Slice one bell pepper, one onion, and one stalk of celery lengthwise. Saute’ vegetables in extra virgin olive oil until onions are clear.
    5) One vegatables are ready, place them on the inside of the room temperature backstrap. Cut up one block of cream cheese into cubes, and place them insode of the backstrap as well.
    6) Fold the ends up, and roll backstrap making sure to keep vegetables inside of backstrap. Wrap backstrap in bacon.Tie the backstrap to prevent it from coming apart, or use toothpicks to hold it togegther.
    7) Prepare grill as desired; however, place apple wood chips in smoke box or over charcoal.
    8) Grill backstrap to desired taste.
    9) When Backstraps are grilled to your liking, enjoy with a nice salad and a glass of wine.

  174. Ralph Justice

    I take one pound ground venison and brown it in a pan with a little oil. Then I drain and risne off the meat. I then put it back in the pan and add 1 can tomato sauce, chilli powder to taste, 1/2 cup molases, pepers to taste(hot or mild),a pinch of salt, teaspoon of black peper, and 1/2 cup ketchup.

  175. Jeff

    I cook mine on the grill with just a little garlic and butter.

    One big piece of meat, cooked at moderate to high heat so the insides stay pinkish and the outside gets crispy.
    8 minutes on a side, 8 minutes on the other side.
    Lather with butter and sprinkle with garlic the entire time, to saturate the meat and facilitate cooking
    Let sit for 5 minutes contained in tin foil

  176. Mike S

    Not too complicated –

    take a big portion of steak or backstrap, cook it 10 minutes on a side (medium heat) and cover with mushroom, steak seasoning, butter

    Let it sit for 5 minutes or so under cover

  177. German Rojas

    Venison sticks

    1lb of Venison, cut down to 1" size cubes
    1 cup of soy sauce
    3 table spoons of sesame seeds roasted till golden brown.
    1 table spoon of hot sauce.
    mix venison in sauce, let it sit for 1hr.
    Grill to perfection.. Noting like it..

  178. Stephen Long

    2lbs venison, 1/2 cup soy sauce, 1/2 worcestershire sauce, 1lb package of fatty bacon, tbl spoon salt, tble spoon pepper cut venison into one inch thick strips, approximately four inches long. salt and pepper, and soak for 6hrs in soy, worcestershire mix. Remove venison (keeping liquid) and wrap each strip with 1/2 piece of bacon securing with tooth pick. Place on grill and cook to desired wellness while brushing with remaining liquid. Enjoy!

  179. bobkat

    Venison chops W/ cream cheese topping

    4-6 backstrap slices 3/4" thick; grilled to your liking
    1 block of cream cheese @room temp
    2 tbs bottled horse radish
    1 tbs worcesteshire sauce

    blend last the items and spread on the chops just before removing from the grill till just melting and heated thru

    serve with baked potato, salad and beverage

  180. Pastor Ted Ricci

    Venison Steakabobs: 2 lbs of cubed venison ,2 tsp. of Canadian Steak Seasoning, 1 tsp of garlic powder,1/2 cup of olive oil, 1/2 cup soy sauce, 2 fresh green or red peppers cut for kabobs, 16-20 whole fresh mushrooms, 1 large onion cut in large pieces, 1 pint cherry tomatoes, 3 Tbls. lemon juice Grilling instructions: Sprinkle cubed venison with Canadian Steak Seasoning & garlic powder. Put aside for 20 minutes. Mix the olive oil, soy sauce & lemon juice and pour over the meat. Cover and let it sit in the refrigerator for 1 hour. Turn the meat every 15 minutes. Add the vegetables in the last 15 minutes. Turn on your grill. Thread meat & vegetables onto skewers mixing up the pieces. Turn often as you grill & brush on the remaining sauce.Cook for 12 minutes or until your steakabobs are to your liking.Salt & pepper to taste.God Bless !

  181. Herbie M

    Its a simple as this – get the coals glowing hot, and put em on the grill.
    Toss your steaks on there, and use a TON of Lowry’s seasoned salt (which I use on everything anyway). Feel free to go nuts. It creates a kind of seared surface, like when you grill fish.
    When they’re done (don’t cook all the juice out) put a pat of butter on em, and let em set

  182. Howard

    No fuss, no muss. I’m a ‘sauce’ guy, so here’s what I do:

    Take a whole backstrap, maybe 10 inches and 1 lb
    Coat in Olive oil and Salt. Set that aside for 20 minutes.
    Spread a fine BBQ sauce on before grillin.’

    Have the grill hot, and leave the cover OPEN. Let it cook 5-8 minutes without moving, depending on how hot the grill is and how thick the loin is. You want a good sear, with good grill marks, on that side of the meat. Flip and repeat on the other side, painting that side with more BBQ sauce.
    When its done, pull it off, wrap it tin foil for 15 minutes, and eat it (or share it with your friends)

  183. Camille

    I douse my steaks/burgers in a basic mixture before grilling, at least a couple hours.
    soy sauce
    (a little water), lemon juice, olive oil, Tabasco sauce garlic, pepper, etc.
    Bam! Instant flavor

  184. Paul

    Ok, here’s my venison:
    I soak it with onions, peppercorns, salt, vinegar, and leave it there for hours. Pull it out, throw it on the grill for 8 or 10 minutes on a side, voila.

  185. Paul

    Ok, here’s my venison:
    I soak it with onions, peppercorns, salt, vinegar, and leave it there for hours. Pull it out, throw it on the grill for 8 or 10 minutes on a side, voila.

  186. Paul

    Ok, here’s my venison:
    I soak it with onions, peppercorns, salt, vinegar, and leave it there for hours. Pull it out, throw it on the grill for 8 or 10 minutes on a side, voila.

  187. Paul

    Ok, here’s my venison:
    I soak it with onions, peppercorns, salt, vinegar, and leave it there for hours. Pull it out, throw it on the grill for 8 or 10 minutes on a side, voila.

  188. Paul

    Ok, here’s my venison:
    I soak it with onions, peppercorns, salt, vinegar, and leave it there for hours. Pull it out, throw it on the grill for 8 or 10 minutes on a side, voila.

  189. Jay Marra

    Grilled venison Loin
    Grilled loin
    – 1 thawed venison loin or fraction thereof
    – coat all loin surfaces with Grey Poupon mustard, minced garlic & Montreal Steak Seasoning, to taste
    – – cut onions in cubes – cut baking potatoes, carrots into cubes and coat w/ pure canola oil, place in foil –
    cook veggies and potatoes for 15 minutes. Cook meat for 5 minutes per side
    – remove from grill and allow to set for 5 mins
    – slice n serve for a complete meal w/ a green salad and nice bottle of red wine
    Enjoy

  190. Dale Smith

    I cut back strap or tender lion, into pieces about one inch square. I then put them into about a cup of italian dressing for about 3 hours. Then I wrap bacan slices around each piece. Secure with tooth picks. Then cook on a grill, turning several times until bacon gets done. Enjoy !

  191. Brian Chambers

    One of my recipes I call Venison de Ortega. I am from Arizona and I can eat hot but it is not for everyone. Ortegas fit the bill for everyone. When you are camping or hunting then simple should be the order of the day. Take tin foil or a small skillet and saute the ortegas in butter once they are nice and soft remove from the flame. Prepare the venison by applying some butter to both sides and season with Schilling’s montreal steak seasoning ( I used to do it the long way but montreal has everything you need already in it). Put the steaks on the grill and cook to rare to medium rare (personal taste/ I like my meat medium rare (about 4 min to a side) Place the ortegas on the steak and layer Monterrey and mild cheddar and a ring of raw onion on top of the steak. Cover with the tin foil you used earlier. By the time the cheese has melted to cover your steak, your steak will be done. When you remove the tin foil you will want to take pictures of how pretty it looks! I use this recipe for venison and for elk and I cut my steaks at least 1 1/2 to 1 3/4 thick so I can cook my steaks medium rare. it doesn’t come any more organic than that! This is great tasting very filling and pretty healthy too, I enjoy it with a large very cold glass of milk, then I refer to the Jack Daniels recipe submitted earlier because of what a good job I did as a cook.

  192. Sam Muro

    ALDER WOOD GRILLED VENISON STEAKS WITH BLACKBERRY SAUCE…
    A taste of the Pacific NW take your choice of venison steak season with Salt & Pepper w/ Garlic powder, Mash some fresh Blackberry’s in a bowl so they become nice & juicy. Fire up the grill soak some alder wood chips to place on the grill for some nice smoke. Time to grill the steaks place your steaks on the grill sear one side to get some grill marks then flip brush some of the mashed blackberry’s on the venison as the other side gets seared then flip & brush with the blackberry’s repeat several times as you cook your steak to you desired doneness you can grill some veggies to go with your steak and maybe some wild rice you can use some of the left over blackberry sauce to mix in with the rice pair with a nice Blackberry Merlot you’ll have yourself a fine meal. Enjoy my friends…. :0)

  193. Paula Brown

    Bacon Wrapped Back Straps
    3/4 inch butterfly cut back straps
    marinate in container in 2 cups Italian Dressing,1/2 cup Red Hot Sauce,1/4 cup Soy Sauce,1tbs Garlic Powder, 1tbs Meat Tenderizer,1tsp Black Pepper,1 tbs Creole Seasoning. Wrap in Bacon and secure with a toothpick to hold bacon. Grill to medium on foil so that bacon fries. Then ENJOY!!!!

  194. Chef Cal Manske

    Grilled Venison Spadini w/ White Wine Reduction Sauce
    ( The Beat Kabobs Ever!! )
    1 Med. to Lg. Backstrap, cleaned of all silverskin and diced into 2inch cubes.
    Marinade
    1 Large red onion — med. dice
    6 cloves of fresh garlic–crushed
    1 cup extra virgin olive oil
    3 cups red wine (merlot or cabernet sauvignon–cook with wine you would drink, flavor is everything)
    1 sprig of fresh rosemary — pull off leaves
    1 tbsp fresh ground black pepper
    1 tsp fresh thyme–chopped

    Mix all marinade ingredients together in a large glass bowl and add cubed venison. Marinate for 6 to 24 hrs.
    Soak bamboo skewers in water for 1 hr. remove venison from marinade and place 4 or 5 pieces of meat on ea. skewer.

    Breading recipe
    2 cups Italiad bread crumbs
    1/2 cup grated parmesan cheese
    3 tbsp fresh lemon juice
    3 tbsp olive oil
    Mix all breading ingredients together ( breading will be a little tacky– that’s good)
    Drizzle a small amount of olive oil over skewered meat, roll in bread crumbs and let rest for 30 min.
    Heat grill to high heat and spray with oil based grilling spray or brush grill with a small amount of oil (please be careful)
    Grill on high heat for 3 to 4 min. on first side, turn with tongs and grill 3 to 4 more min.
    White wine reduction sauce (Sauce should be started 30 min before you start grilling so it’s done at the same time as the Spadini)
    1 cup good white wine ( Chablis or Chardonnay )
    2 cups chicken stock ( homemade , canned or made from bouillon cubes)
    2 tbsp fresh lemon juice
    2 tbsp corn starch
    3 tbsp cold water
    Place the wine, lemon juice and the chicken stock in a small sauce pan over med. high heat. Bring to a boil and turn down heat to low. Let sauce reduice by 1/3 ( takes about 30 min )
    Mix the corn starch and the cold water together in a small bowl, bring the sauce back to a boil and add the corn starch mixture slowley while stirring, till desired thickness.
    Poor over Grilled Spadini and Enjoy !!!!!!!

  195. Jesse Brown

    i put the meat in a large ziplock with milk and onions over night then pound with meat hammer with onions on top with butter real butter i roll the meat up like a cigar wrap bacon around it put in the oven at 300 degrees for 45 mins and yum yum

  196. Norm Hutchings

    Cheddar cheese filled venison burgers with bacon

    2/3 lb ground venison – 1/3 lb ground wild pork
    1 egg
    1/3 cup Vigo Italian Bread Crumbs
    2 tbsps A1 sauce
    1/2 tsp salt
    1/2 tsp black pepper
    1/4 tsp cayenne pepper
    4 slices Kraft Extra Sharp cheese

    mix all ingredients together in a large mixing bowl with the exception of the cheese

    Form 8 thin equally sized patties roughly 3" in dia.

    Place 1 cheese slice between 2 patties and kneed edges to seal cheese inside

    Grill burgers over medium low heat charcoal to desired doneness – I prefer charcoal but a gas grill will work

    While the burgers are cooking fry bacon on pre-heated flat griddle at other end of grill or use frying pan on camp stove

    Remove burgers from grill and serve with condiments and buns of choice

    I prefer a nice 1/4" thick slice of Vidalia onion, 1/4" thick slice of beefsteak tomato, 3 " Wickles " " wickedly good pickles " slices, yellow mustard, ketchup and mayo, all on a nice " Martins " potato bun.

    Quantities may be increased depending on the amount of servings required. The important thing is to keep the ratio of ground venison to pork at 2/3 to 1/3.

    You can also create a killer meatloaf with this recipe.

  197. Phillip Hobbs

    Take the biggest venison roast you have rub it down with black pepper and your favorite spices let sit 30 minutes take alum foil the heavy foil lay the roast or roasts on foil cover with your fav barb sauce dont be shy with the sauce wrap at least twice put on grill low heat keep turning. cook for about an hour and thirty min

  198. Aaron Eversmeyer

    Sweet backstrap kabobs
    Cut backstraps into 2 inch cubes.
    Slide onto a skewer along with your favorite garnishments.
    I like to use mushrooms, green pepers and onions.
    Marinate in the fridge for 24-48 hours in a tub of 4 parts cranberry juice and 1 part soy sauce. I also add a little garlic powder to the mix.
    Grill at a medium heat and enjoy!!
    I can’t even tell you how many compliments I’ve had on these…always a favorite!

  199. Cliff Garstka Sr

    I have a favorite recipe that is very easy. Remove all fat and silverskin. Place venison in a bowl pour in your favorite Itialian Dressing to cover all meat. Let sit at least 2 hours (overnight works best). Remove and place on hot grill. To add a little more flavour, wrap the venison with bacon prior to placing on the grill. Sit back and enjoy the great compliments you will receive!

    Cliff

  200. Thomas Barnett

    2 lb. Venison

    20 bamboo skewers

    1 cup soy sauce

    1 head garlic, minced

    1 onion, finely chopped

    1/4 cup of lemon juice

    1/2 cup of 7up, sprite or beer (optional)

    1 teaspoon ground black pepper

    3 tablespoons of brown sugar

    1/2 cup catsup

    Barbeque Cooking Instructions:

    Cut deer meat into thin and long slices – 1/4 inches thick and less than 2 inches wide.

    In a mixing bowl, marinate the venison with the soy sauce, minced garlic, chopped onions, lemon juice, ground pepper, sugar, catsup and the soda or beer (this tenderizes and adds flavour to the meat)

    Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).

    Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.

    String the venison on the skewers.

    Barbeque the skewers until each is fully cooked – turning every few minutes on each side and basting the leftover marinate on the barbeque.

  201. Larry Holland

    Take back strap of deer & seam out as if a jelly roll (remove the
    silver skin as you go).
    Dice a green pepper,a red pepper, & 3-4 japlenpo peppers or use Mt. Olive Diced Japleno peppers. Dice an onion of your own
    choice; now fill the rolled out backstrap with all above,& then
    wrap with slab bacon slices.
    BBQ until bacon is done & the venison is medium.

  202. Al Cambronne

    Jackpine Jack’s Secret Venison Steak Recipe

    Here’s the secret: Venison is naturally tender and delicious. That’s why deer have naturally learned to hide well and run fast. If you’ve taken good care of your venison at every step of the way, you won’t need rubs, seasonings, or marinades designed to tenderize it and enhance or disguise its flavor.

    Purists agree, the best recipe for grilling venison is no recipe at all. But that’s no way for me to win a recipe contest, now, is it? So here, revealed at last, is Jackpine Jack’s Secret Venison Steak Recipe.

    Ingredients:
    – Two large venison steaks
    – One cup Jack Daniels
    – Salt and pepper
    – One large armful dry jackpine branches

    Feel free to adjust quantities as circumstances dictate. If no jackpine is available, you may substitute birch, oak, apple, hickory, mesquite, etc. (But nothing captures the taste of the north woods quite like venison grilled over jackpine coals.) And in place of Jack Daniels, you may substitute bourbon, scotch, wine, beer, or even root beer. It’s your call. But if no venison steaks are available, there’s just no substitute. This recipe is not the same with plain old cow meat. Go back out and hunt more.

    Directions:
    Place jackpine branches in grill. Start fire, adding more branches as needed. While waiting for fire to burn down to coals, pour one-half cup Jack (or suitable substitute) into each of two cups—one for you and one for your grilling assistant. Sip patiently. Refill and repeat as needed.

    Once fire has burned down to coals, place steaks on grill. Do not overcook. Just before steaks appear done on one side, turn them over. Just before they appear done completely, remove them from grill. Salt and pepper to taste. Enjoy.

    While watching the coals burn down the rest of the way, refill cups again as needed.

    –Submitted by Al Cambronne, co-author of Gut It. Cut It. Cook It.: The Deer Hunter’s Guide to Processing and Preparing Venison

  203. Jim

    Start with a good bed of Hickory coals and good friends. Butterfly the tenderloin at least 1/2 " thick – thicker is better. Sprinkle with a good Cajun seasoning – like Tony Chachere’s on both sides. Grill just a few minutes on each side – medium rare to rare is done. Thank the Lord for the bounty and good friends. Enjoy – it is as simple as that.

  204. Scott Wasinski

    When does this contest end? "If God didn’t want us to eat animals, He wouldn’t have made them out of meat!" "I love all of God’s creatures. Some just need more seasoning than others"

  205. Jeff

    BBQ Venison Quesadillas;

    Grilled Venision Steak (Extra Virgin Olive Oil + dash of garlic salt) hot off the grill.
    Caramelized Onions hot out of the frying pan.
    BBQ sauce (your fav!)
    Shredded Cheese (sharp cheddar or your fav!)

    Place ingredients between two flour tortillas and bake under broiler or on high for 3-5 minutes each side until crispy and brown. Enjoy!

  206. Mike Hutchko

    When preparing tenderloin steaks, I make a mixture of flour, garlic salt, celery salt, lemon pepper, pepper, bbq seasoning and a little tenderizer seasoned salt. Put these ingredients together in a shaker and when ready to grill the meat, sprinkle generously on both sides; replenishing each time they are turned over. Delicious eating!

  207. Matt Weiser

    Bite Back-Back Straps..
    Cut your back straps is one inch thick. Marinate them in Franks Red Hot Sauce for 24 hours. Remove from marinate. Melt one whole stick of real butter and and coat both sides completely. Cook on grill, heat on high for 1 minute per side. Then reduce heat to low. flip often and baste with butter as needed.

  208. Rodger

    Marinated chops (or steaks):
    put 4 in a plastic bag with marinade.
    1/4 cup vinegar
    1/4 cup oil
    1/4 cup ketchup
    1 tbsp Worcestershire
    1 garlic clove, diced
    1/2 tsp salt
    1/2 tsp dry mustard
    dash of pepper

    Cool in the bag for 6 hours, flip once or twice.
    Drain, save the marinade.
    Grill the meats 6-7 minutes on a side, while brushing with marinade.
    If you’re like me, you like a lot of sauce, so you add more marinade before you eat em

  209. Doug Cusick

    This recipe works with any game meat. For venison back straps or tenderloins cut into 3 or 4 ounce pieces, marinate in Itailan dressing overnight or at lest 3-4 hours in refrigerator. Then drain marinate and prep with the following ingrediants. Take a large yellow or red onion and quarter it. then peel the layers apart to wrap meat with. have a jar of jalopena slices handy to use during wraping procedure. next have a pound of bacon, I use cheap bacon, but any brand will work. Depending on the amount of meat you are preparing you may need additional onion quarters. next I take a onion slice and put a couple jalopena slices inside of onion and layer it around cut venison or other game meat. Do this on top and bottom of meat. next take a half slice or whole slice of bacon, depending on size of meat and wrap tightly around all of the above, sequring with a tooth pick. after you have your meat pieces all wraped you can season to your own taste. I like fresh cracked pepper, sea salt, garlic powder, and cajun seasoning on mine. You are now ready for the grill. Grill on medium to low heat away from flames turning several times with tongs. I also use hickory chips soaked in water for about an hour to put on top of charcoal during grilling process. Can also be cooked with gas grill, but charcoal is better.

  210. Blanca Sanchez

    I love making some venison w/ zuchinni!
    I dont have measurements, i just wing it!
    I cut the med size pieces of venison, cook slowly over a med heat w/ some seasoning ( garlic, onion, fajita seasoning ) once cooked to your liking, i add chucks off zuchinni and tomato..let it cook and brown a little, few minutes not much, and then i add some water ( a cup and half) and tomato sauce to color the broth and more seasonings to your liking, little salt, pepper, onion and garlic powder and let it simmer so the zuchinni can finish cooking…its a nice warm soup after a early morning or late night of hunting,…it taste better if you make some yellow spanish rice on the side to add to the soup to add bulk and flavor… the rice is easy to make as well ,real mexican style, add some white long grain rice to a pan, add some oil and let it brown a little but continue to move the rice around so it doesnt burn, once u get the rice to a nice gold color add water, half way up the pan, salt, garlic and onion power, and some more tomato sauce or paste to add color and cook at a low heat for about 30 min til the water dries up and the rice is nice and soft, if its still hard add alittle more water and seasonings….enjoy!

  211. Cheri Winter

    Superbowl Venison Kabobs

    3 Lbs Venison back strap, cut into 1” cubes
    1 Large Onion, cut into 1” squares
    1 Bell Pepper, cut into 1” squares
    1 Summer Squash, ¼” half round slices
    1 Zucchini Squash, ¼” half round slices
    ½ Lb Cherry or Grape Tomatoes, cut in half
    Marinade:
    1/2 Cup Extra Virgin Olive Oil
    ¼ Cup Red Wine Vinegar
    2 Cups Red Wine
    2 Tbsp chopped garlic
    1 Tbsp Basil 1 Tbsp dried Parsley
    1 Tbsp Rosemary
    ½ Tbsp Thyme
    ½ Tbsp Oregano
    1 Tsp Salt
    1 Tsp Pepper
    ¼ Cup Balsamic Vinegar

    Mix all marinade ingredients together in a large bowl. Put venison, onion, bell pepper, squash, and tomatoes container with lid or large re-sealable bag, pour in marinade, seal and refrigerate 6 to 8 hours or overnight, turning occasionally. Remove venison and vegetables from the container and put on skewers. If you use bamboo skewers soak them in water for an hour. Grill over direct heat until still pink in middle, turning occasionally.
    Serves 8- 10.

  212. chris aronica

    Maple Venison Jerky. Purchase meat cure mix with Maple syrup and coke. Let marinate for 48 hrs. I use a smoker with maple chips cook for 4 to 5 hrs. I have also used a dehydrator.

  213. Jay Neumanmn

    My Simple recipe I call VD Poppers;
    Ingredients
    1 pound medium jalapenos, cut in half lengthwise, seeded, and deveined
    1 pound cream cheese, softened
    1 pound ground sausage
    1 medium white onion, finely chopped
    1 tsp salt
    pepper to taste
    Directions
    Preheat oven 400 degrees F.

    Brown sausage and onion over medium-high heat. Drain fat. Pat sausage with paper towel to remove residual fat. In a metal bowl, combine sausage/onion mixture, cream cheese, salt and pepper. Stir until completely combined. With a small spoon, fill jalapeno halves with sausage/cream cheese mixture. Place filled jalapeno halves on a foil lined baking sheet. Bake until golden brown and jalepenos appear to be slightly softened. This will take approximately 25-35 minutes. Eat immediately or store leftovers in refrigerator and warm up in microwave.

  214. Ed Noce

    My recipe is simple, but oh so tasty. Marinate for 24 hours with thin sliced garlic, onions, celery, add fresh thyme and Italian dressing off the shelf from the grocery store. Then drain and season with lemon pepper and rub down with bacon grease. It’s ready to grill. To good to be true, but it is.

  215. Debra Grutzius

    1/3 cup soy sauce
    1/3 cup brown sugar
    1 tablespoon ground ginger
    1 garlic cloves
    2 bay leaves
    1/2 cup pineapple juice
    2 lbs venison steak
    Directions: Combine all ingredients. Marinate venison steaks at least 48 hours. Cook on the grill. Sometime the easiest recipes taste the best. This is how my Dad liked to make. Name is Debra Grutzius. Email is: debragrutzius@yahoo.com and the bow is amazing. Hope to win it. Thank you for the opportunity.

  216. Debra Grutzius

    1/3 cup soy sauce
    1/3 cup brown sugar
    1 tablespoon ground ginger
    1 garlic cloves
    2 bay leaves
    1/2 cup pineapple juice
    2 lbs venison steak
    Directions: Combine all ingredients. Marinate venison steaks at least 48 hours. Cook on the grill. Sometime the easiest recipes taste the best. This is how my Dad liked to make. Name is Debra Grutzius. Email is: debragrutzius@yahoo.com and the bow is amazing. Hope to win it. Thank you for the opportunity.

  217. Mary Conley

    Deer Chili

    2 lb. deer burger
    1 med. onion, diced
    1 pkg chili seasoning
    2 qt. stewed tomotoes
    Jane’s Krazy Mixed-up Salt & Pepper to taste
    1 tsp. cayenne pepper
    1 tsp. cumin
    1 tsp. garlic
    Shredded cheddar cheese

    Brown meat and onions in large stock pot. Salt and pepper to taste. Add chili seasoning, stewed tomatoes, and seasonings. Let simmer about 1 hour. Top with cheese.

  218. Perry Heatherly

    Sprinkle a hind quarter with garlic salt and black pepper and cook overnight (6-7 hours) at 350 deg. in a turkey bag. Allow the meat to cool somewhat and remove the meat from the bone. Put the meat in a crock pot and cover with two bottles of Wicker’s Meat Marinade. Simmer all day.

  219. Rob Relford

    I start with by browning my deer steaks in extra virgin olive oil
    I then layer a baking dish with cream of mushroom soup add first layer of steaks and repeat until all steaks are in the dish and covered with mushroom soup. Bake at 350 degrees for 45 minutes to an hour.. Ready to serve either over egg noodles, rice or with a baked potato.

  220. marrk woller

    use a hind quarter roast about 3-4 inches thick season with seasoning salt I like (lawry’s) seer over hothardwood coal for a couple minutes each side then continue to slow cook indirectly for another 45 min to an hour depending on how done you like it, flip roast every 5 min during slow cook to keep juices in.

  221. Scott Wasinski

    It’s called "Venison FunGuy" (fungi)
    1 gallon Ziploc Freezer bag
    1 cup water
    1 cup peanut oil
    1/2 cup white vinegar
    1/4 cup of Montreal Steak Seasoning.
    4 venison tenderloins (or 2 lbs of backstraps)
    3/4 lb wild mushrooms. I prefer Chicken mushrooms, or Chantrelles. Boletes are good. your taste.
    6tbls Butter
    2tbls Worcestershire Sauce
    2 cloves of garlic (not bulbs!) CLOVES
    First add water, peanut oil, vinegar, 1sliced clove of garlic & Steak seasonings into freezer bag then mix well. (delicately) Place tenderloins into bag, and refrigerate for 30-45 minutes. 15 minutes before tenderloins are ready for removal, start your fire with well aged hickory. ( I use 8"-10" logs split to about 1 &1/2" width.)
    once the flames have died down some, place the tenderloins on the grill. Add the rottenest cherry wood that you can find to the fire. I have a pile partially buried to induce rot (the flavor is much sweeter). Now, in a saucepan, melt the butter over a med low heat, add the mushrooms & 1 sliced clove of garlic. The mushrooms & garlic will absorb the butter. Then add Worcestershire sauce & more butter. Go flip the tenderloins (DELICATELY)!!!!! pour a cup of the mixture from the bag over tenderloins. Then stir the mushrooms till dark brown. cook tenderloins to desired temperature. ( I like med. well slightly pink in the middle) Serve and enjoy. a good side veggie is wild asparagus drowning in butter with salt and pepper.

  222. Rex Reynolds IV

    Blue Cheese stuffed Tender Loin:
    Step one: Take a 6" chunk of tender loin and fillet it out in a spiral manner so that you’ll have roughly a 7" to 10" long piece of meat that is maybe a 1/8" thick. Score the meat in a diagonal manner to create pockets that will hold the cheese and other seasoning.
    Step two: Rub meat with olive oil. Lightly season with salt, pepper, and onion salt.
    Step three: Crush 3 to 4 cloves of garlic onto the meat and spread around working into pockets.
    Step four: Dice up some fresh parsley and spread liberally on the meat working it into the pockets.
    Step five: Spread crumbly blue cheese on to meat.
    Step six: Roll meat back up and secure with tooth picks.
    Step seven: Cut your roll into 3" chunks (usually split the distance between tooth picks)
    Lastly grill these delicious chucks of stuffed tender loin. I usually grill for close to 15 to 20 minutes on low heat. I like my venison a little rare in the middle so grilling time will depend on grill and personal preference.
    My family and I usually enjoy this with a fresh vegetable and roasted rosemary red skin potatoes.

  223. Shane Dement

    Take a backstrap, cut it into 2 pieces make 3 to 4 slices halfway through, put them into a cake pan or baking dish pour on some italian salad dressing put in the fridge for a couplt hours. Put them on a piece of heavy duty aluminum foil sprayed lightly with a nonstick spray sprinkle on a little seasoning salt, garlic salt, cajun seasoning, liquid smoke, a couple dashes of A1 sauce in the slits. Slice up half an onion throw on top with a coupe tablespoons of butter. Put in 3-4 fresh banana or hot banana peppers then fold the up and leave a small opening in the top to let the smoke in. If you want a grilled side dish slice up some potatoes and the other half of onion put them in a metal cake pan lined with foil add roughly a cup of butter (more or less depending on your tastes) , and some salt and pepper, stir it up cover with foil, I usually uncover it when it is about half done so it gets a little extra smoke flavor, just cook until the potatoes are soft.

  224. mark nenstiel

    2 tsp garic powder
    2 tsp pepper
    2 tsp celery salt
    2 tsp cajun seasoning
    4 tsp chopped onions
    3 tbsp lemon juice
    3 tbsp soy sauce
    1/2 cup extra virgin olive oil

    Mix all ingrediants into a pan. Pour over 3 ibls worth of steaks. Cover and refridgerate turning steaks every few hours. Marinate 6-8 hours or overnight.
    Grill on low heat 250-300 15 minutes on each side.

  225. Richard Baldwin

    I cut the steaks and hammer them with a meat tenderizing hammer , them dip them in melted butter , salt and pepper then grill on low heat to your taste , why ruin the taste of good venison with all kinds of herbs and spices??

  226. Kevin Naze

    KISSed (Keep It Simple, Sir) Venison Kebabs

    (This recipe serves a family of 5 venison lovers)

    For the skewers
    1 doz. large mushrooms
    2 lbs. boneless venison loin
    3 bell peppers (1 red, 1 yellow, 1 orange)
    4 small, sweet onions

    Marinade
    1/4 cup ketchup
    1/2 cup olive oil
    1/2 cup red wine
    1 tsp. salt
    1 tsp. pepper
    2 cloves garlic, crushed
    3 tbs. honey

    Preparation:
    Combine all the marinade ingredients (or your favorite variation) in a zip-lock food storage bag.
    Cut the loin into 1- to 1-1/2-inch cubes and refrigerate in marinade for a minimum of two hours to a maximum of one day; take out of the refrigerator and allow to come to room temperature (about 30-60 min.) before draining. Save extra marinade for the grilling process.
    Cut the bell peppers into inch-size chunks, large mushrooms in half and onions in quarters.
    If using bamboo skewers, soak in water for 30 minutes prior (use a dish or something else to hold them under), then skewer the venison, onions, mushrooms and peppers in alternating fashion.
    Scrape the hot grates a final time before spraying or brushing with oil. Grill over medium-high heat for 10-12 minutes, rotating 90 degrees every 2-1/2 to 3 minutes (baste with extra marinade before each turn).
    When done, baste a final time, flip and wait 10 seconds before removing from grill. Let ‘em rest a minute, then serve hot with your favorite age-appropriate cold beverage!

  227. David DeAustin

    2 deer or elk steaks
    2-4 cups of balsamic vinegar
    1/2 cup of olive oil
    1 TSB of seasonings (thyme, ground pepper, etc.)

    Marinade the steaks in the combined olive oil, vinegar and herbs for one hour, turning the steaks to cover each side.
    Start up the grill, once it has reached a low heat, place the steaks on the rack. Watch them carefully, overcooking the steaks will ruin the flavor. Cook each side for 2-2.5 minutes each. You will want to pour the yummy marinade on the steaks as they cook. Enjoy.

  228. Brandon W.

    2 pounds venison backstrap, cut into 2-inch chunks
    1 qt apple cider
    1.5 pounds thick sliced bacon
    2 (12 ounce) bottles barbecue sauce, your choice

    Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
    Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
    Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!

  229. David Turner

    Bacon and Jalapeno Venison Bites

    Cut backstraps into bite size pieces. Marinade over night in ingredients below. Put a jalapeno on each piece of venison and then wrap it in a piece of bacon cut in have and put a toothpick through it. Grill until medium rare and bacon cooks.

    2/3 cup soy
    1/2 cup lemon juice
    2 T sugar
    1 T garlic powder

  230. Wayne Rodabaugh

    Venison and Red Beans

    2 Lbs. Diced Venison (or any Game)
    1/2 lb. Hickory Smoked Bacon, chopped and fried
    2 cn. Dark Red Kidney Beans (undrained)
    1 cn. Pinto Beans (undrained)
    2 cn. Diced Italian Style Tomatoes
    1/2 cup diced Onions
    1/2 cup sliced Jalapeno Peppers
    1/4 cup diced Sweet Bell Peppers
    1 Tbsp. Olive Oil
    Liquid Smoke Seasoning

    Fry bacon and set aside for use later. On grill top, side burner or fire pit, sauté venison using olive oil in a large cast iron skillet over low to medium heat until done. Add bacon, onions, jalapenos and sweet peppers, cook until onions are translucent. Add tomatoes, kidney beans, pinto beans and liquid smoke (to taste, about a teaspoon). Simmer, covered, over very low flames for 45 minutes to 1 hour. Goes great with cornbread if you have it.

  231. Jacob Edson

    Thanks guys! Keep the recipes coming and good luck with the bow.
    Please note: We are looking specifically for grilling and smoking recipes for the upcoming book.

    Jacob Edson
    Managing Editor – Deer & Deer Hunting

  232. William Marek

    Deep Fried elk or deer steak!!! 2 lbs. steak cut thin, like 1/4 thick or so, marinated in a half a 12 oz. beer. Flour on a plate, add 4 Tablespoons Garlic powder, 1 Tablespoon Black Pepper, and 1 Tablespoon Salt. In a bowl add 2 eggs and 1/4 cup mustard. Drain beer, and pour in egg mustard mix, and hand mix. I like corn oil, set around 350 in a large size fryin pan 1/2 inch deep. flip steaks to the flour mix then fry till color starts to change, I like 5 mins then flip with 5 more mins. Serve with mash potatoes and a salad. Creamy dressings such as blue cheese, top this meal off nicely. Enjoy!!

  233. Jeremy Roop

    Venison Tenderloin : Marinate 24 hrs in 1/2 cup of your favorite soy sauce, and 1/4 cup of your favorite worchestire sauce and last but not least 1 tablespoon of espresso grounds again your choice of brand salt and pepper to taste.
    This is for about 3 lbs of meat. Before grilling drain and let meat come to almost room temp in an air tight container before grilling.Grill the way you like from rare to well done this dish will make your tastebuds have fun!!!!

  234. Jim Draper

    Deep Fried Venison
    You can use whatever cut of the deer you want because deep frying it will make it tender.
    *Cut the meat into bite size chunks
    *Mix flour and your choice of seasoning (i prefer cracker boy) in a gallon size zip lock bag
    *Soak meat in milk for 10 to 15 minutes to remove all blood from meat. (this will make it taste less gamey for your friends that are picky and don’t like the gamey taste)
    *Remove from milk and put a few pieces at a time in the flour mixture.
    *Remove from flour and put in oil ( i prefer peanut) preheated to 350 degrees cook for 2 to 4 minutes depending on how well done you like you meat.
    *Place on paper towel to remove some of the oil and to let cool enough to eat.
    *Serve with some homemade french fries and you will be the new cook at deer camp.

  235. Greg Chambers

    Venison backstraps marinated overnight in the following:
    1 cup soy sauce, 1 teaspoon ginger, 1 teaspoon garlic, 1 teaspoon black pepper (the measurements are for you, I wing it)
    Grill and eat.

  236. Bill Wheeler

    I make a venison cheese steak on the griddle at deer camp.
    Use 1 pound of venison sliced thin and marinate it in 3 tablespoons of steak sauce (A1 is good). slice up 1 green pepper, 1 red pepper and 1 onion. Throw the griddle over direct flame until it’s smoking hot. sprtritz on some oil and quickly brown the venison. Then throw on the peppers and onions till soft. I also toast some buns on the grill with garlic butter. Then top it all off with pepperjack cheese.

COMMENT