Venison recipes

Depends on what cut of meat it is.

If it's a venison steak then I may well serve it untouched by sauce etc with maybe garlic and chilli wilted spinach and sweet potato wedges.

venison works great in chili- add extra veggies - its around 200 or so per serving

brown it in lil olive oil with onions and whatever other seasonings you like....set aside meat...add 1 cup water and bring to low boiil .....add arrowroot thickening agent-mixed with small amount warm water before you pour in....wisk....gracy thickens - add meat back in and let simmer til meat tender....have over borwn rice noodles mmmmm

throw cubed in slow cooker with onion, potato, carrots, 1 can -any kind of beans, cauliflower, spinach, any veggies really, 1 can of diced tomatoes, 3 c low sodium beef boullion-add more if needed-depends on how you like your soup, and uncooked wheatberries or barley....cook on low all day til you get home an enjoy

i put my venison steaks in a slowcooker then when cooked, i shred the meat and add my homemade taco seasoning for shredded beef tacos.. very yummy...and simple

if it's ground use it anyways you would use ground beef or turkey or sausage

I make fajitas with the steaks all the time. I only cook it to medium rare and it is AMAZING!!!! I also have a recipe for Venison Rogan Josh (Curry) that is amazing!!!!

Edited to add recipe:

INGREDIENTS
1/4 cup EVOO
2 pounds venison, cutinto 1-inch pieces
Kosher salt
2 onions, thinly sliced (3 cups)
2 tablespoons minced fresh ginger
2-4 garlic cloves, minced
1 tablespoon plus 1 teaspoon Madras
curry powder
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 bay leaves
One 14-ounce can diced tomatoes pureed
1 cup plain fat free greek yogurt
2 cups water
1 teaspoon garam masala
Cilantro leaves, for garnish

DIRECTIONS
In a large, deep skillet heat the oil. Season the venison with salt and cook over high heat, stirring occasionally, until the venison is browned, about 12 minutes; using a slotted spoon, transfer to a plate.

Add the onions to the pan and cook over moderate heat until lightly browned, 4 minutes. Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes. Add the tomato, yogurt and water; bring to a boil. Season with salt.

Return the venison and any juices to the pan. Cover partially and simmer over low heat until the venison is very tender, 1 hour. Stir in the garam masala; cook for 5 minutes. Discard the bay leaves. Garnish with cilantro.

I am a low carber so I serve this over riced cauliflower.
Using my brands etc the following produce the following macros:
Total Recipe 1/6 of recipe
Calories 1864 311
Carbs 33 6
Fat 50 8
Protein 299 50

If it is ground, brown and mix with picante sauce to use in a taco salad.:happy:

Now I am thinking about the venison T-bones in my freezer....promised I would save them and prepare them on a day when our friends came over....must resist

put down a layer of aluminum foil, put a layer of bacon on the foil, put onions, deer loin or backstrap, season or not, another layer of bacon, another layer of foil, grill or place in grill or fire(careful not to burn yourself). juiciest venison steak ever. the bacon is higher calorie, but you should be good as far as venison, regardless of how you prepare it. cook til you prefer your beef steaks, i dig mine medium rare

I am going to try this, sounds yummy.

I just made a venison stew yesterday in the CrockPot. Venison (coated with flour and browned first), wild rice, onion, carrots, stewed tomatoes and a little bit of beef broth

I mostly have our venison ground and then use in anything I would use ground beef in. the only thing you have to be careful of is it drying out since it is much leaner than beef naturally. but you may already know that. The only cuts we typically get are roast and I honestly prefer venison over beef anymore. about 8-10 hours in the crockpot, some onions, potatoes and carrots and broth and it is fall apart tender. yummmy!