At this point in the year, those with a freezer full of venison are often out of ideas of what to make with it.
I use venison just like beef and substitute ground venison for many of my regular recipes --- venison meatloaf, venison tacos, venison meatballs.
However, I usually get stuck when ground venison is gone and I have venison steaks to use up. So here are a few of my favorite ways to use venison that isn't ground!
2 Tbsp. olive oil
1 1/2 Tbsp. ground cumin
1 Tbsp. minced garlic
2 tsp. dried marjoram
2 tsp. ground dried rosemary
1 Tbsp. dried oregano
1 Tbsp. red wine vinegar
3 pounds venison, cut to 1/4" thick strips
1 (12-ounce) package pita breads
salt and pepper to taste
Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt and pepper in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator.
Heat a large skillet. Cook the venison strips until browned on the outside. Piled the meat onto warmed pitas and add tatziki or cucumber-sour cream sauce.
2 cups instant Masa Harina
1 tsp. baking powder
1/4 tsp. salt
2 cups chicken broth
1/2 cup vegetable oil
2 Tbsp. vegetable oil
2 pounds sliced venison steak (can use ground too)
1 small onion, finely diced
3 cloves minced garlic
1 (10-ounce) can green enchilada sauce
2 Tbsp. cornstarch
1/4 cup water
1 tsp. chili powder
3/4 tsp. ground cumin
1 cup beef broth
Whisk together dough ingredients until it becomes a soft paste. Cover bowl and let rest for at least 15 minutes.
Preheat remaining oil in skillet over medium-high heat. Add venison and onions. Cook until meat is no longer pink. Add garlic until lightly browned, and then stir in enchilada sauce.
In a small bowl, whisk together cornstarch and water. Stir in chili powder, cumin and broth. Add to meat mixture and stir to combine.
Layer meat mixture in a casserole dish, gently spread tamale dough over the top of the meat mixture. Cook at 350 degrees until tamale dough is set.
Easy slow cooker venison roast
3-pound venison roast
2 cups sliced carrots (or baby carrots)
4 cups cubed potatoes
4 strips of bacon, optional
1 package French onion soup mix
Layer potatoes and carrots in the bottom of a slow cooker. Top with venison roast. Cover everything in dry soup mix. For additional flavor, lay the strips of bacon on top of the roast.
Cook on low for 8 hours, or until venison roast is done all the way through. Test by pulling apart meat with a fork.
Serve with gravy and biscuits!