125 deer recipes

Venison backstrap sliced into strips, seasoned with garlic and pepper, rolled up, wrapped in bacon, and grilled rare over coals. Looks like filet mignon, eats even better.

Wild game sauerbraten made with elk or deer marinated 48 hours in vinegar with cloves, bay leaves, and peppercorns, then braised and served with tangy gravy.

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.

Marinated venison roast soaked overnight in spiced vinegar and brandy, larded with salt pork and slow-roasted until tender. Finished with a glossy currant jelly pan gravy. A classic hunter's table centerpiece.

Grilled deer loin filets topped with a grilled tomato slice and a rich red wine mushroom sauce with Worcestershire. A Brennan-style tournedos that turns wild game into fine dining.

Iowa deer steak strips simmer tender venison in a savory chili-sauce gravy with mushrooms, onion, and green beans, all spooned over buttered egg noodles. A hearty wild-game skillet supper.

Juicy baked beer burgers seasoned with chili sauce, garlic, hot pepper sauce, and onion soup mix, then basted with beer in the oven. No grill needed. Ready in 45 minutes, serves 6.

Beer cheese soup blends sharp cheddar with a full bottle of beer, chicken broth, paprika, and Tabasco for a Wisconsin-style pub bowl. Finished with heavy cream and topped with buttered popcorn. The bar-snack take on cream soup.

Add a European taste to your summer with this succulent dish that is made with beer to give it a unique flavor.

This scrumptious appetizer will have you hooked after one bite! Goes well with pasta or a tender and juicy steak.

Beer float made with chocolate ice cream and a 12-ounce pour of beer in a tall glass. Two ingredients, ready in 30 seconds, and the strangest dessert-drink you'll ever love.

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.

Beef and beer braise with chuck, mushrooms, onions, and bell peppers slow-simmered in beer with ketchup and mustard. Hearty pub-style stew that gets better as it sits.

Beer-simmered hot dogs cooked in the microwave for a quick, flavorful twist on a classic. Topped with warm sauerkraut and served on soft buns, these franks soak up malty flavor fast.

Tender carrots braised in dark beer with butter and a touch of sugar. This German-inspired side dish is hearty, earthy, and ready in 40 minutes with just 5 ingredients.

Beer-marinated shrimp with garlic, chives, and parsley, soaked overnight then broiled in minutes. Served on shredded lettuce with green onions for a light, flavorful appetizer.