166 venison recipes

Walnut-sized venison meatballs browned and simmered, then smothered in a sour cream and dill sauce with a dusting of paprika. Serve over egg noodles or rice for a 30-minute dinner.

Venison swiss steak braises dredged venison round in bacon grease then slow-cooks it in stewed tomatoes, beer, and beef stock until fork-tender. The classic Midwestern hunter's preparation.

Basque-style venison roast studded with garlic, smothered in onions, green peppers, pimentos, and bacon, then slow-roasted until tender. Drippings make rich gravy.

Slow-simmered venison tongue with bay leaves, cloves, and red pepper flakes. A nose-to-tail wild game classic served hot with wine sauce or cold and sliced thin.

Wild venison steaks slow-braised in cream of mushroom soup with sliced onions and a splash of Worcestershire. A hunter's-camp classic that turns lean, gamey meat fork-tender.

Mexican-style venison picadillo simmered with cumin, coriander, cloves, raisins, and red wine vinegar until thick and saucy. Scoop it into warm tortillas with fresh salsa for a lean, spiced taco filling.

Venison pizza on homemade buttermilk honey dough with crumbled ground venison, cheese, onions, and herbs. A hunter's take on pizza night from scratch.

Venison chili with both ground and chunked deer meat simmered for two hours in a cumin-oregano-cayenne tomato sauce with kidney beans and hot chili peppers. Lean, hearty, and full of wild game flavor.

Grilled venison steaks rubbed with paprika, cumin, coriander, curry, and cayenne, then served with avocado-coriander cream. Bold spice rub tames the gaminess of wild game.

Louisiana-style grillades made with grilled venison simmered in a dark roux gravy loaded with the holy trinity, red wine, and three kinds of tomatoes. Serve it over creamy grits, cher.

Ring-shaped venison meatloaf glazed with brown sugar ketchup, topped with melted Monterey Jack, and served with buttery poppy seed noodles piled in the center.

Introduce venison to the spice named "Curry" with this scrumptious recipe that is extremely easy to follow and enjoy!

Grilled venison tenderloin marinated three days in red wine vinegar, rose, and bay. The technique that turns lean wild game into juicy, medium-rare filets straight off the coals.

Venison shoulder roast soaked overnight in milk to tame the gamey flavor, then braised in a Dutch oven with tomatoes, red wine, juniper berries, and a bouquet garni. Fork-tender wild game at its finest.

Thin-pounded venison or elk steaks spread with sausage, wrapped around carrot sticks, browned, and braised until fork-tender. Old-school rouladen-style roll-ups from the wild game playbook.

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.