42 deer recipes

Curried deer (venison) stew with curry powder, tomato paste, raisins, grapes, and diced apple simmered for 90 minutes. A sweet-savory game curry that tames venison's wild flavor.

Deer heart soaked, boiled, sliced into steaks, and pan-fried with steak spice, then served alongside a rosemary and thyme vegetable simmer. Nose-to-tail wild game cooking at its finest.

German rye beer bread made in a bread machine with rye flour, caraway seeds, and a full bottle of beer. A dense, malty loaf with old-world flavor and almost no effort.

At least an hour of advanced preparation is required, to allow the dry ingredients to blend. This recipe will work well with other vegetables, shrimp, chicken strips, etc.

Classic Kentucky pecan pie with dark brown sugar, corn syrup, butter, and a heap of pecans on top. The Dear Abby reader-favorite recipe from the back of newspapers nationwide.

This pull-apart bread is made with cheddar cheese, beer, mustard, hot pepper sauce and horseradish. It's cheesy, moist and packed with deliciousness.

Herbed beer bread with Parmesan, Italian herbs, and a cornmeal-dusted crust. No yeast, no kneading, just self-rising flour and a bottle of beer for a crusty loaf.

Three-ingredient beer bread with self-rising flour, sugar, and a can of warm beer. No yeast, no kneading, just mix and bake for an hour for a dense, crusty homemade loaf.

Microwave beer bread ready in 15 minutes with self-rising flour, a can of beer, and cornflake crumbs. No yeast, no kneading, no oven needed for this quick no-fuss loaf.

Crispy beer batter onion rings with rested batter for the lightest, lacy crust. Cold beer and egg yolks build crunch that holds. Same batter works on fish, vegetables, and seafood.

Light, crispy beer batter made with just flour, egg, beer, and seltzer. Use it for onion rings, fried chicken, fish, or veggies. Adjust thickness to your liking in 5 minutes flat.

Basic beer bread with just five ingredients and no yeast. Flour, baking powder, beer, and a touch of honey make a dense, flavorful loaf with a crispy golden crust.

Dad's favorite beer bread, a no-yeast four-ingredient loaf that stirs together in minutes with self-rising flour and a full can of beer for a crusty, malty homemade bread.

Start your own sourdough with just flat beer and flour. Stir 3 times a day for 5 to 10 days and you've got a bubbly, tangy starter ready for any sourdough recipe.

Lightly floured catfish fillets sautéed in butter with garlic, scallions, mushrooms, and beer, finished with lemon and Worcestershire. Served over rice with pan gravy.

Chili-beer brisket braised low and slow in chili sauce and beer for 3 hours. A tender, sliceable beef brisket served with its own rich cooking liquid over wild rice almondine.