Venison Recipes

This is for my new friend Brandie, who requested some venison recipes 🙂

Here are some recipes that my friend Hannah so kindly shared with me. I have tried them both. My husband and kids ate them both all up, which is a great sign! I still can’t quite get used to the taste yet. I’m working on that though. Anyways, thanks Hannah!

Steph’s Venison Steak

1.5 # venison steaks
1 egg
1/2 cup dried italian bread crumbs
3/4 cup grated parmesan cheese
1/3 cup oil
1 onion, chopped
1 (15 oz) can tomato sauce
2 cups hot water
1/2 tsp pepper
1 tsp sugar
1/2 tsp oregano

Pound flour into steak, trimmed of fat.  Cut into serving pieces and dip into beaten egg.  Roll in bread crumbs and 1/2 of cheese.  Brown in oil and place in shallow baking dish.  Saute onion in pan used to brown meat.  Combine tomato sauce, hot water and spices.  Boil for 5 minutes and pour most of sauce over meat.  Add rest of cheese and rest of the sauce.  Bake at 350 for 1 hour.

Venison Stroganoff

2# venion steak
2 Tbs butter
1 pkg dry onion soup mix
4 cup water
2 Tbs chopped parsley
1/4 tsp garlic powder
1/4 tsp oregano
1/2 cup sour cream
1/4 cup corn starch

Cut steaks into 1 inch cubes.  Brown in butter and stir in the onion soup mix.  Add water and spices.  Bring to a boil; trun heat very low and cook gently, about 1.5 hours.  when meat is tender, add the sour cream.  Do this by first taking a little hot sauce from the meat and stirring all back into the meat mixture.  Blend cornstarch with a little cold water and stir into mixture until sauce thickens.  Serve over rice or noodles (we usually had egg noodles).

I also found a ton of yummy looking venison recipes HERE. Check it out!

*Here’s a tip for freezing venison: Use the Ziploc vacuum seal freezer bags if you can. The meat will last SOOOO much longer if you do!! It’s worth the money to buy them.

5 thoughts on “Venison Recipes”

  1. We soak in water for 12+ hours then milk for 12+hours to remove ggd blood and cut the gameiness….you’d never know it wasn’t beef

  2. I have found that if you soak the meat in salt water (I put the salt in the water, stir it well, add the meat, then top that with ice to keep cool) for several hours; dump the now ‘bloody’ water then repeat the salt water soak. Remember to rinse the meat well after the last soak before cooking the meat. I have also heard of using vinegar but I prefer the salt water method – it removes that musky smell and taste. The meat I have prepared this way ALWAYS is very tender and comparable to the best cuts of beef.

  3. Hope everyone enjoys the recipes! They are two of my favorite!

    Thanks for the link too, Kendra…I look forward to trying some o those!

  4. Thanks, Kendra!
    Unfortunately, DH came home empty-handed tonight:( He says he doesn’t want to talk about it! Oh, well. He has til this Friday, hopefully, the boys in rut will come down out of the hills and he’ll get one! We need the meat!


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