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Five Of Our Favorite Venison Recipes

There are few proteins that can compete with venison for a lean, flavor-packed red meat that delivers endless recipe options.

We all know someone who says “venison is too gamey for me.” And that’s no surprise, since so many people mistakenly cook it just like beef.

We’ll admit there’s not a lot of wiggle room. Generally speaking, slightly overcooked means WAY overcooked. Actually, treating it like a piece of plastic-wrapped, supermarket beef is one of the cardinal sins of cooking venison. And, it’s one of the reasons some people never get to fully enjoy one of the most delicious and healthiest sustainable foods in the world.

But for those who give venison the attention it deserves, there’s very little that compares.

Look through some of the time-tested recipes below, and take it from our friends and neighbors who live – and cook – alongside us Out Here, venison is what’s for dinner.



Submitted by Thomas McCarthy

Venison stuffed with cheese? Yes, please.

1 to 2 pound venison backstrap or tenderloin
dash of salt
1/2 cup finely chopped fresh basil
1 head garlic, roasted
1/2 cup goat cheese
2 Tablespoons olive oil
1/4 cup shallots
1/4 white wine
1/4 cup chicken stock
1 Tablespoon honey or Dijon mustard
1 Tablespoon butter

Preheat oven to 350 degrees.

Sprinkle venison with salt and basil, spread garlic in center of tenderloin, add cheese, then roll up and secure with kitchen twine or toothpicks. Sear tenderloins on all sides in a large ovenproof skillet with the olive oil over high heat. Place pan in oven and roast for 20 minutes, or until desired doneness, being careful not to overcook. Remove meat from pan, cover with foil and set aside.

Place pan with meat drippings back on stove over medium heat. Add the shallots and sauté until translucent. Add the wine and deglaze the pan. Add the chicken stock and bring to a boil. Reduce heat and stir in the mustard and butter. Pour sauce over venison and serve.


Submitted by Stacey Nicole

Start the night before, or in the early morning for delicious, hearty chili!

In crock-pot add:
1 cup chicken broth
1 small sweet onion, diced
1 pack hickory smoked bacon, chopped
1/2 cup brown sugar
1 McCormick Original Chili packet
1 cup water
Garlic, finely chopped
3 bay leaves
1 tbsp. cinnamon
1 tbsp. of chili powder
1/4 cup red wine vinegar
1/2 tsp. salt
Jalapenos, chopped
*Allow to cook on LOW setting for 4 to 6 hours, do NOT add beans yet.

In a buttered pan, cook:
Fresh ground venison (cook thoroughly)
Add 1 can of tomato sauce
Add 1 can of diced tomato OR 1 large diced fresh tomato
Pour mixture into crock-pot with chili base
Add in ½ can of kidney beans, ½ can of black beans, and ½ can of pinto beans and let sit on LOW for 10 minutes before serving.

Serve with cornbread and enjoy!


Submitted by Angela Naylor

This is a classic Texas Red venison chili, with no tomatoes or beans.

4 lbs. venison in fine dice
2 large onions, chopped
1 TBSP oil, to brown the meat
1 pinch sugar
Scatter of salt and pepper (perhaps 1/4 tsp. each)
3 teaspoons comino (cumin) seeds
2 teaspoons ground comino (cumin)
3 Tablespoons Gebhardt’s Eagle Brand chili powder
3 Tablespoons half-sharp paprika (Bolner’s Fiesta brand)
3 Tablespoons pasilla chili powder
3 teaspoons New Mexico chili powder
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3 teaspoons salt (kosher salt preferred)
Water as needed

Sprinkle the meat with a little salt and pepper, and a good pinch of sugar (which helps to brown the meat nicely). In a deep pot, brown the meat in the oil, and cook until almost all the moisture has left the meat. Add the chopped onions and cook until translucent. Stir in the spice powders and comino seeds to coat in the oil and cook for a couple of minutes for flavor depth. Add water to cover the meat nicely, and simmer for 8-10 hours, adding water as necessary and stirring frequently. (Start early!) Begin to reduce the chili about 4 hours before serving, adjusting spices as needed.

(Note from the chef: “Thanks to Danny for the venison! ‘You hunt, I'll cook!’")


Submitted by Teresa Turner

“I make pizza with ground venison. I add a little chorizo sausage seasoning to the meat when I cook it. My family really likes it. I add sweet pepper, onion, and lots of cheese before I bake it. Yummy!”


Submitted by Bryan Firth

Cut lean meat into strips 1/8th inch thick & marinate in regular soy sauce overnight in fridge. Generously add course ground black pepper after removing from marinade & drying on paper towel. Place in dehydrator overnight. “Even folks that deny liking venison will eat it voraciously. They're always surprised when told what it is but never fail to request more every year.”