Deer & Deer Hunting is looking for a few good venison grilling recipes from our readers. Tell us how you grill your venison for a chance to win Mathews’ newest bow before its official release. Simply submit your favorite venison grilling or smoking recipes by leaving a comment below. Here’s how:
1) Leave a comment below with your recipe.
2) Be sure to include your name and e-mail address.
3) That’s it!
If your recipe is selected to be used in our upcoming grilling book, you’ll receive a free copy of the book. Plus, you’ll be entered into a drawing to receive Mathews’ newest and most innovative bow yet! It’s that easy!
So come on deer hunters, let’s hear how you grill it.
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
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.
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.
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.
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.
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
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.
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
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.
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.
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.
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.
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
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.
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"
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!!!!!
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
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.
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……….
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