135 deer meat recipes

Venison marinated up to 48 hours in red wine, brandy, and aromatic herbs, then baked tender and served with a rich pan gravy, carrots, and onions. A hunter's reward worth the wait.

Broiled venison steaks seasoned with black pepper and meat tenderizer, then cooked fast under high heat. Simple preparation that keeps wild game tender and juicy.

Beer-marinated grilled pork with lemon pepper seasoning. A two-ingredient marinade that works for ribs, chops, or roasts with an overnight beer soak for tender, flavorful meat.

Bring some Mexican fever into your kitchen with this dish that will make your tastebuds have a fiesta!

Have some Scotch Eggs for dinner the old Scottish way with this savory recipe that will find its place in your cookbook.

Smoke roasted top round of bison: bison marinated in dark beer, soy, and balsamic for 72 hours, then slow-smoked over hardwood for a tender, richly flavored wild-game roast.

Grilled pirate steak basted with a beer, chili sauce, and Dijon mustard BBQ sauce simmered with soy, hot sauce, and liquid smoke. Bold, smoky, and built for the grill.

Barbecued Texas cabrito: young goat slathered in mustard and a chili-lemon-pepper rub, then smoked low and slow over indirect heat and mopped with a beer-and-citrus sop. Authentic Tex-Mex smoked goat, tender and bold.

Beef Brisket in Beer: a 4-pound brisket oven-braised in beer, chili sauce, brown sugar, and onions. Three hours to fork-tender, finished with a thick pan gravy. Serves 11.

Bavarian-style Schweinshaxe with pork hocks braised tender in vegetables, then roasted with beer until the skin crisps. Serve with dumplings or sauerkraut.

Simple beer chili with chili meat, canned tomatoes, cumin, and chili powder simmered low and slow for up to 2 hours. No-bean, no-fuss, just meat and spice.

Having friends over? Try this succulent and scrumptious beef dish that will satisfy everyone's hunger!

Honey grilled pork loin marinated overnight in beer, Dijon mustard, garlic, rosemary, and honey. Slow-grilled with rosemary sprigs on the coals for smoky, sweet flavor.

Six-pound rump roast braised low and slow in four cans of beer with leeks, peppercorns, cloves, and thyme. Fork-tender, deeply savory, and designed to feed a crowd with planned leftovers all week.

Honey-glazed oven ribs parboiled first to remove excess fat, then baked with a glaze of honey, lemon juice, ginger, rosemary, sage, garlic, and red pepper flakes brushed on every 15 minutes.

Beer-braised round steak baked low and slow with onions, garlic, beef bouillon, and thyme. A fork-tender braised beef served over noodles or rice.