Weekends are the best time to kick back, relax and enjoy some fantastic grilled venison, whether you’re making burgers, tenderloin or something else. Fire up the grill with these great recipes and enjoy!
Summer’s winding down but that doesn’t mean you have to turn off the grill, right? Of course not! With deer seasons firing up, more hunters will be enjoying grilled treats at camp or home and trying some new recipes is one of the best way to enjoy your hunting weekends.
One of DDH’s best-selling cookbooks is We Kill It We Grill It, which is loaded with fun, easy and tasty grilling recipes from the folks who know venison best — our readers and contributors. This compilation highlights the favorite recipes of hundreds of cooks from all regions of the country. Containing 165 of the very best flame-teased venison flavors, these are fast, easy, family-favorites from all over America.
If your freezer is empty then give these a trial run with some beef so you’ll be ready when the season opens. Whether you’re in the mood for burgers, a fat sloppy sandwich or something else, these seven recipes and the others in We Kill It We Grill It should give you a great head start.
As a bonus, enjoy this video from Stacy Harris for Venison Lettuce Wraps. They’re tasty and easy to make. The kids will love them, too.
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Venison Appetizer Kabobs
Submitted by Lloyd Kimmen
Ingredients
Venison chops or steaks
Onions, sliced
Mushrooms, sliced
Bacon
Sweet Baby Ray’s barbeque sauce
Marinade
1/4 cup vegetable or canola oil
1/4 cup brown sugar
1/4 cup fajita seasoning
Mix together marinade ingredients, then pour over venison and refrigerate overnight. Cut venison into 2-inch cubes. Add a slice of either onion or mushroom, wrap in a slice of bacon and hold together with a toothpick. Place the kabobs on a cookie sheet and add a spoonful of Sweet Baby Ray’s barbeque sauce to each. Broil on low for about 4 minutes on all sides, making sure bacon is fully cooked.
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Super Deluxe Venison Skewers
Submitted by Stephen Krull
Ingredients
1/4 cup minced onion
1/4 tsp black pepper
1 tsp crushed red pepper flakes
2 Tbsp packed brown sugar
2 cloves garlic, crushed
1 small piece ginger, sliced thickly and crushed
1 Tbsp rice vinegar
2 Tbsp liquid smoke
3 Tbsp honey
4 Tbsp maple syrup
1 cup tomato puree
2 lbs 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 lb mushrooms, halved
1 pint cherry tomatoes
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. Preheat grill for medium heat. 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 for about 10 minutes.
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We Kill It We Grill It provides fun, easy and tasty grilling recipes from the folks who know venison best — Deer & Deer Hunting readers and contributors. This compilation highlights the favorite recipes of hundreds of cooks from all regions of the country. Containing 165 of the very best flame-teased venison flavors, these are fast, easy, family-favorites from all over America.
Get your copy now before deer season arrives!
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Portobello Mushroom and Goat Cheese
Venison Burger Steak
Submitted by Buddy Shaw
Ingredients
1 lb venison burger
4 large portobello mushrooms
1 package spreadable goat cheese
2-3 cloves garlic, crushed
2 tsp sea salt
1 tsp fresh crushed black pepper
Favorite steak or hamburger seasoning
Place burger in a bowl with sea salt, black pepper and garlic. Blend together with hands until all the ingredients are evenly distributed through the burger. Form into four patties. Cut mushrooms down the stem as far as possible. With a spoon, scrape the gills out of each mushroom until all that is left is the cap. Spread a thin layer of goat cheese inside the caps, being careful not to ruin the sides. Place the burger patties inside the mushroom caps, tucking the edges of the burgers inside. Cook on the grill mushroom side down over low heat. While cooking, season the burger side with seasoning. When juices from the burger begin to seep to the top, flip over and cook the burger side. When the meat is finished, place on a plate and spread some more goat cheese on the top. Eat with a fork and knife just as you would a steak.
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Venison Carne Asada Tacos
Submitted by Jason Pinheiro
Ingredients
1-2 lbs venison, thinly sliced
1 lime
1 orange
1/4 tsp cumin
Chef Merito Steak & Meat or Carne Asada seasoning
1 white onion, sliced into rings
Sprinkle the carne asada seasoning and the cumin evenly over both sides of the venison and pat it into the meat. Throw all the meat into a large Ziploc 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. Take the venison and onions and place on a hot grill. Cook for 2 minutes or so on each side. 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.
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Simple Seasoned Deer Burgers
Submitted by Chris Cupples
Ingredients
Ground venison
Onion Recipe Soup & Dip Mix (1 package per pound of meat)
Bacon
Take ground deer meat and mix in Onion Recipe Soup & Dip Mix. Form into patties, and wrap bacon around them. Season burgers as desired, and cook on grill until medium.
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Best Grilled Venison Sandwich in the World
Submitted by Al Higgins
Ingredients
1 lb either loin or steak
3 Tbsp Jamaican jerk sauce
1 large white or yellow onion
Bulky hard rolls
1 Tbsp mayo
1 Tbsp olive oil
Slather jerk sauce on both sides of the venison, and place on a hot grill. While the venison is cooking (about three minutes per side) saute’ onions in olive oil until translucent. After first turning the venison, place the halved rolls on the grill, toast until golden brown and spread on mayo. Slice the venison, pile on the onions and salt and pepper to taste.
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Fire Up Your Kitchen!
If you’re interested in more great venison recipes, you’ll darn sure want to have“The Sporting Chef’s Better Venison Cookbook” in your kitchen or deer camp.
Wild game chef and hunter Scott Leysath has packed this 176-page book with great info, photos and more.
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Drunken Venison Skewers
Submitted by Mike Godfrey
Ingredients
6 wooden skewers (soaked in water for 30 min)
2 lbs venison
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
Cut venison into 1½-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, then whisk in sesame oil. Pour mixture over skewers and marinate 4 hours in the fridge. Grill skewers over medium heat, turning once, until lightly browned on outside (4 to 6 minutes). Serve hot.
