• Moore’s or Dale’s Marinade
• 1 ½ tsp.Cracked Pepper Blend
• ½ tsp.Onion Powder
• Venison Steaks
• 2 Bell Pepper
• Sm. Onion
• 2 Tbs. Butter
• Oil

Directions

1. Slice your deer steak into thin strips cutting against the grain of the meat. Slice your onion into thin strips and bell pepper into 1/4 in thick slices.
2. Put your meat into a large bowl and add the marinade to cover meat. Add about 1 ½ tsp. Pepper blend and ½ tsp. onion powder; more or less depending on your taste preference and quantity of meat. Stir well. Marinate for at least 2 hours, overnight is best.
3. Heat Oil in a large heavy skillet and add meat in a single layer. After meat is cooked through set aside and repeat cooking method until you are finished cooking rest of meat.
4. After you are finished cooking the meat set aside. You will have some dripping in the pan, add 2 Tbs. Butter to pan and melt. Add onions and cook till slightly soft; 2-3 min. Add peppers and cook till heated through.
5. Return meat to pan and heat thoroughly
6. Serve over warm tortillas. Add condiments of your choice. I have mine with salsa and sour cream. My kids eat them with just cheese and sour cream. Enjoy!

This recipe contributed by forum member buckfever. To add a recipe of your own please visit our hunting recipes forum.

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• 3 lbs of hickory smoked bacon
• 30 lbs of venison burger
• 2 large onions
• 2 green bell peppers
• salt
• pepper
• worcestershire sauce
• garlic powder (option)

Directions

1. Grind 3 pounds of hickory smoked bacon and 30 pounds of venison with a course grinder plate. You can substitute the bacon for 3 pounds of beef fat or 5 pounds of pork roast fat, but I wouldn’t because it is simply out of sight with the bacon.
2. Puree two large onions and two green bell peppers. When you add this to the meat, use all of the juice as well. This will help add to the flavor.
3. Next run the meat through the grinder a second time with a fine plate to make sure all the venison, bacon, onions, and peppers are mixed in thoroughly and evenly.
4. Add salt, pepper, and worcestershire to the mix to suit your taste. 4-8 ounces each of salt and pepper, and 8-16 ounces of worcestershire should do the trick.(A hint of garlic powder is optional)
5. After everything is all mixed together, put it in large bowls and let it stay in a cold refrigerator (not freezer) for 24-48hrs. This gives the extra ingredients a chance to soak the wild flavor out of the venison before you package and freeze the meat. These few days of setting before freezing are very important in knocking out the wild taste of the meat, so do not skip this step.
6. Now all you have to do is make 3-5 pound packages by wrapping the meat in plastic wrap and then freezer paper.

I have tried many different recipes in the past for venison burger and after tweaking a few different ones, this is by far the best recipe I have ever used hands down. The burger will be very lean with only 10 percent fat so I usually add a little olive oil in a pan if I am frying up burgers. This recipe also makes wonderful meatballs for spaghetti sauce. Enjoy!

This recipe contributed by forum member Slickhead Stalker RN . To add a recipe of your own please visit our hunting recipes forum.

This will make 50 pounds of link sausage. It will turn out fantastic.

Ingredients

• 30 lbs Venison
• 10 lbs Pork Butt
• 10 lbs Beef Fat
• 2 tbs Cayenne Pepper
• 1 tbs Crushed Red Pepper
• Meat Seasoning

Directions

1. Ground up 20 pounds of venison, 10 pounds of pork butt, and 10 pounds of beef fat with a course plate(I used a kitchen aid with a grinder attachment).
2. Mix it all up by hand really well. I did this in a large cooler because it is easier than doing it in separate bowls. At this point I would recommend to put the meat in a couple of smaller bowls and refrigerate them so you don’t get the meat too warm.
3. Next pull out the individual bowls of mixed meat one at a time and run them back through the grinder with a fine plate. Spread the meat evenly in the bottom of the cooler and every time you get about 2 or 3 inches worth of meat, add some seasoning and remix. Some people like to season the meat after grinding it the first time and leave it in the refridgerator over night. I have tried this and can’t taste much of a difference so I usually skip this step. I season my meat with Leggs old plantation #25. I have experimented with my own different seasonings but it never turns out quite as good. I would recommend putting the seasoning in a large shaker so that it will be distributed evenly. I also like to set about 15 or 20 pounds aside and add 2 table spoons of cayanne pepper and 1 tablespoon of crushed red pepper so I can have some sausage with an extra kick.
4. Now it is time to stuff the casings. Thaw them out in cool water. If you put them in water at the beginning of the grinding process, they should be just about right. I use an old cast iron sausage press. I put a little vegetable oil on the metal sausage attachment to help the casings slide into place without tearing them. Make sure to slide them on all the way on and try not to get any air bubbles in the casings. As you fill the casings don’t pull on them too much. Just let the press do the work for you. Of course if you are using an old timey press like me and are pulling the big metal arm crank around, you will be doing a little work yourself. Twist the casings about 3 times around in the same direction so you don’t unwind what you have already done. If you bust one, just cut it off where you busted it and make it the end of a sausage. I wouldn’t refreeze or save any left over casings.
5. Now just wrap em up in some plastic wrap, package em up with some freezer paper, and put them in the freezer as soon as you are done. Call over all your buddies the next day to help you eat them up!

I ended up with 144 sausages. Not too bad for just $21. ($10 Pork Butt-$6 Casings-$4 Seasoning-$1 Bullet)

This recipe contributed by forum member Slickhead Stalker RN. To add a recipe of your own please visit our hunting recipes forum.

Ingredients

• 1 lbs Ground Deer or Beef
• 1 Can Pinto Beans
• 1 Can Corn
• 1 Can Green Beans
• 1 Can Stewed Tomatoes
• 1 Can Diced Tomatoes and Green Chilies
• 1 Can Beer
• 1 Package Taco Seasoning
• 1 Package Ranch Dressing Mix
• Salt to Taste

Directions

1. Brown the deer in a large soup pot. Drain off the fat.
2. Add the pinto beans, corn, green beans, both cans of tomatoes and the beer. You can add the liquid from the vegetables or drain it off. It depends on how you like your soup.

You can also add any hot peppers you like, depending on how you like your soup. This one fixes in no time and served with a couple pieces of garlic toast, hits the spot any time of year.

This recipe contributed by forum member Poppy. To add a recipe of your own please visit our hunting recipes forum.

Ingredients

• Dry Red Italian Wine
• Garlic Cloves
• Bay Leaf

Should you have any meat, that you want tenderized, or to just bring out the flavor, here is a secret for you. This works well with anything, bird, bear, venison, moose, stew meat and roasts.

Directions

1. Put meat in a glass jar.
2. Add enough wine to cover the meat (You can substitute coke for the wine, but add a little Brown Sugar to the mixture.)
3. Add garlic and bay leaf to taste.
4. Mix well.
5. Marinate for at least 24 hrs, the longer the better though.

You can also add your seasoning to your liking. Tender is not the word, knives not necessary. Enjoy!

This recipe contributed by forum member Annie Oakley. To add a recipe of your own please visit our hunting recipes forum.

Ingredients

• 800 g Venison, Cubed
• 1 Pineapple – Fresh Not Canned
• 1/2 Cup Brown Sugar
• 3 Tbsp Soy Sauce
• Juice of 1 Lemon
• 3 Tbsp Oil
• 1 Tbsp Mustard
• 1/2 Tsp Pepper

Directions

1. Peal the pineapple, and cut it to 5 equal parts.
2. Take one whole portion including the core (middle hard part) and puree it in a blender with enough water to make it smooth.
3. Make the marinade from pineapple puree, sugar, soy sauce, lemon juice, parsley, oil, mustard and pepper. Mix well.
4. Marinate the meat overnight.
5. Cut up remaining pineapple; you want the pineapple to be the same size as the meat cubes. Line it with venison on skewers.
6. Grill over med-high heat until desired doneness.

You will just have to trust me on this and try it.

This recipe contributed by forum member Whitetail Freak Hunter. To add a recipe of your own please visit our hunting recipes forum.

Ingredients

• 5 Red Potatoes
• 3 Celery Stalks
• 1 lbs. Carrots
• 2 Yellow Onions
• 1 Bunch Parsley
• 5 Beef Bullion Cubes
• 2 lbs. Ground Venison
• 3 Eggs
• 3/4 Cup Breadcrumbs
• Assorted Spices: Garlic, Oregano, Basil, Salt, Pepper, Cumin, etc., to taste
• Olive Oil

Directions

1. Chop up the Potatoes, Celery, Carrots, Onion and Parsley.
2. Add to a large pot and cover with water.
3. Add the Beef Bullion and boil.
4. In a large bowl add Ground Venison, Eggs. Breadcrumbs, and Spices to taste.
5. Mix well and roll into small meatballs, about 1 inch round.
6. Heat Olive Oil in a pan and fry meatball until they are brown on all sides and well done.
7. When meatballs are done add to soup pot and continue to boil until the vegetables are tender.
8. Sprinkle some Parmesan Cheese or your favorite Croutons on top of soup for extra flavor.
9. If you prefer a thicker soup, you can add 2Tbs. Corn Starch to some cold water and add to the broth.
10. If you prefer a tomato based soup, add some Tomato Paste, to taste to the broth.
11. I make a huge pot and freeze it so I can have it whenever I need to warm up after a cold day of hunting.

This recipe contributed by forum member Joel the Signman. To add a recipe of your own please visit our hunting recipes forum.

Ingredients

• 4 lbs Ground Venison
• 1/2 lbs Bacon
• 1 Lg Onion
• 2 Garlic Cloves Minced
• 1 Jar Hot Taco Sauce (or Your Favorite Hot Sauce)
• 3 Cans Chili Beans
• 3 Cans Kidney Beans
• 1 Cup of Your Favorite Beer
• 1 Cup V8 Juice
• 1/4 Cup Hot Chili Powder
• 1/2 lbs of Velveeta Cheese
• Jalapeno Peppers (chopped) Optional

Directions

1. Brown ground venison and bacon together with onions and garlic.
2. Combine all ingredients except Velveeta cheese in a large pot and bring to a simmer.
3. Drain and add venison and bacon (I don’t drain it. All goes in the pot)
4. Simmer all for 30 Minutes.
5. Melt cheese or cube cheese and put into pot. Stir into chili and cover let stand 5-10 Minutes.

This recipe contributed by forum member WHITETAILFEVER. To add a recipe of your own please visit our hunting recipes forum.

Ingredients

• Any Cut Venison Roast (With or Without bone)
• McCormick Meat Tenderizer
• Cracked Black Pepper
• Peanut Oil
• Marinade (I use the dark store bought that they sell with the turkey marinades. It says it is for red meats)
• Turkey Fryer
• Turkey Injector

Directions

1. Use turkey injector and inject the roast with as much marinade as it will hold.
2. Liberally powder and rub in McCormick meat tenderizer.
3. Pack on as much cracked pepper as you can get to stay on the roast.
4. Set roast aside to let warm to room temperature.
5. Heat peanut oil in turkey fryer to 375 degrees.
6. Slowly lower meat into preheated oil. (I have done as many as four roasts at a time)

Cooking time will vary depending upon size and number of roast. I would check the meat thermometer every 20 minutes. I prefer mine at medium done so at about 160-170 degrees I take one out and cut it. I like it pink in the center. If you don’t over cook, it will be the most tender and moist roast you have ever had. GUARANTEED!!

This recipe contributed by forum member Buckshot. To add a recipe of your own please visit our hunting recipes forum.

Ingredients:

• 4 Lbs. Chili Meat (Well-trimmed Chuck, Pork or Venison)
• 1 Lg. Onion, Chopped
• 2 Cloves Garlic
• 1 Tsp. Oregano, Ground
• 1 Tsp. Comino Seed
• 6 Tsp. Chili Powder (or more, if needed)
• 1 1/2 Cup Canned Whole Tomatoes or Fresh Ones
• 2-6 Dashes of Liquid Hot Red Sauce
• 2 Cans Kidney or Chili Beans
• Salt to Taste
• 2 Cup Hot Water

Directions:

1. Place meat, onion, and garlic in heavy frying pan.
2. Cook until meat is lightly-colored and onions and garlic are tender.
3. Add oregano, Comino seed, chili powder, tomatoes, hot pepper sauce, beans, salt, and hot water.
4. Bring to a good rolling boil.
5. Lower heat and simmer until meat is tender (about 1 hour, maybe longer depending on size and cuts of meat that you use).
6. Skim off the fat during cooking.

This dish can be made one day in advance, as it is better the next day.

This recipe contributed by forum member deercook. To add a recipe of your own please visit our hunting recipes forum.