Loading... Please wait...

VENISON RECIPES 1

Our Newsletter


VENISON RECIPES 1

We'er busy building up our venison recipe library, but in the meantime, we've listed below a few of our favorite venison recipes. Do you have a famous venison recipe of your own? Share them with other venison lovers by email (info@michiganvenison.com) or simply post them on our Facebook page.

 

Venison Loin with Dried Cherry and Port Wine Sauce

Serves: 4
Prep time: 5 minutes
Cooking time: 15 minutes

Ingredients:
4 back strap loin of venison
1 cup dried cherries, tart
1 cup Port wine
1 cup beef or chicken stock
1 minced shallot
1 tablespoon butter
Scant olive oil
Salt and pepper 

Procedure: Preheat the oven to 400 degrees F.  Season the venison loins with salt and pepper and a drizzle of olive oil. On a medium-hot char grill, begin cooking the loins. These are very lean and will cook quickly, medium-rare is suggested. 3 minutes or so on both sides is probably sufficient. Remove from the grill and let the meat rest for 5 minutes or more while making the sauce.

In a medium sized saucepan over medium-high heat, add the butter and shallot. Sauté until translucent, add cherries and sauté for 1 minute. Remove the pan from the heat and add the Port wine, return to burner, bring to simmer and reduce by 2/3rds. Add the stock and reduce until thick and syrupy. Remove from heat; adjust seasonings with salt and pepper.

Slice the venison thin and present over the cherry sauce.

 

Venison Mushroom Bacon Burgers

Serves: 8
Prep time: 15 minutes
Cooking time: 15 minutes

Ingredients:
2 2/3 pounds ground venison
1/3 pound bulk pork sausage
Salt and ground black pepper to taste
2 tablespoons butter
1 tablespoon olive oil
2 large onions, sliced
8 ounce sliced mushrooms 
1 pound maple-cured bacon
1 tablespoon butter
8 large Kaiser rolls, split and toasted
4 thick slices Cheddar cheese

Procedure; In a bowl, thoroughly mix together the ground venison, pork sausage, salt, and black pepper. Divide the mixture into 8 balls and form tour burger patties. Refrigerate until time to grill.

In a large skillet, heat butter and olive oil; cook the onions until they begin to brown, stirring occasionally, about 10 minutes; sprinkle with salt and pepper. Mix in the sliced mushrooms, and cook, stirring occasionally, until browned, 10 to 15 more minutes. Set the onions and mushrooms aside.

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.

Grill the venison burgers on a hot char-grill until they are cooked to your desired degree of doneness, 5 to 8 minutes per side should be good. An instant-read thermometer inserted into the center should read at least 145 degrees.  While still on the grill, top each burger with the onion-mushroom mixture and a slice of cheese. Lower the grill lid, and cook until the cheese has melted, about 1 minute. Continue to assemble burgers with the bacon and desired condiments.

Venison Saltimbocca 

Serves: 4
Prep time: 10 minutes
Cooking time: 10 minutes

Ingredients:
1.5 LBS thinly sliced venison steak [scaloppini]
Salt and Pepper to season
Several sprigs of fresh sage
¼ LB thin sliced prosciutto
½ cup all purpose flour
2TB Olive Oil
2 TB unsalted butter
4 TB unsalted butter, cold
1 cup dry white wine
½ lemon, juiced, strainedBottom of Form

Procedure; Season venison with salt and pepper. Place fresh sage leaves over cutlets, cover sage with slices of prosciutto, fold edges to match cutlet shape. With a meat mallet lightly pound prosciutto into veal cutlets, they should expand by 50%. You may have good results pounding the venison between plastic wrap or parchment paper. Once pounded thin, dredge in flour, shake off excess.

Heat a large, heavy skillet over medium heat with 2 tablespoons olive oil and 2 tablespoon of butter. Place venison cutlets with prosciutto side down into pan and sauté until lightly browned [about 1-2 minutes], turn each cutlet over and continue cooking for just 1 minute. Remove cutlets, transfer to a warm platter, then repeat with remaining veal if necessary.

Transfer the last of the cooked meat to the warm platter and return pan to heat. Reduce heat to medium low. Add wine to deglaze venison pan, scrape up pan drippings with wine while reducing by half. Remove pan from heat. Add lemon juice and remaining 4 tablespoons cold butter to the pan, stir until blended. Pour pan juices over venison and serve.

Venison Steak au Poivre

Ingredients:
4 venison steaks, 8 to 10 ounces each, about 1 1/2 inches thick
Kosher salt
2 tablespoons whole black peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream

Procedure: Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate to rest. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat to prevent flames, add 1/3 cup Cognac to the pan, return to burner, gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

"Camp Crosshair" Venison Roast

Named for a fabled family camp in the middle of the Hiawatha Forest in the Upper Peninsula of Michigan, this classic yet simple dish best utilizes the toughest cut on the deer. Allow for every one of the eight hours, its well worth the wait.

Serves: 6-8
Prep time: 15 minutes
Cooking time: 8 hours

Ingredients:
3-4 pounds venison rump roast
1 pound peeled red potatoes, quartered
1/2 pound sliced onions
1/2 pound sliced carrots
1/2 cup red wine
1/2 cup water
1 pkg. onion soup mix
2 Tbsp flour
3 Tbsp butter
salt and pepper to taste

Procedure; Melt the butter over medium heat in a large skillet. Once butter is hot, brown meat on all four sides. Place meat in a large slow cooker or Crockpot. Add all other ingredients excluding the flour. Set slow cooker to low and cook for 8 hours until meat falls apart. Remove vegetables and meat, be sure to keep warm. Pour one cup of the broth into a saucepan and mix the flour into it until smooth. Slowly add the remaining broth and then bring to a boil. Stir constantly for about 2-3 minutes, or until thick. Serve over meat and veggies.