Whether you’ve got a ton of meat in your freezer after your latest hunt or because someone kindly gifted it to you, you’re probably wondering what to do with it. With so much deer steak, it is easy to get stuck in a routine of cooking it the same way over and over again. It is important to enjoy all of the meat in order to fully appreciate and make use of the entire deer, so let’s mix it up! Luckily, venison is an extremely versatile protein that can be prepared in countless ways.
Here are some of my absolute favorite venison recipes.
Image Courtesy of 12 Tomatoes
Country Fried Venison
Country fried venison is such a delicious way to enjoy deer meat. This classic dish is hearty and savory, and it will certainly leave you feeling satisfied.
- 16–32 oz of venison
- 1 cup (or more) olive or vegetable oil
- 1 1/2 to 2 cups all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic salt
- Pinch of nutmeg or cayenne pepper
- 3–4 cups milk
- 2 eggs
- Beat eggs, place into a bowl, and set aside.
- In a shallow dish, mix garlic salt, pepper, and flour. Coat your venison with the dry ingredients, then dunk the coated meat in the eggs. Dredge meat through the flour mixture again. Make sure it is totally coated.
- Heat oil in a thick or cast iron skillet to approximately 360 degrees Fahrenheit.
- Using tongs and being careful to avoid splatter, fry the venison until cooked thoroughly and golden brown on each side.
- If you have an excess of leftover oil (you only need about ¼ cup), carefully pour it out, but be careful to leave all of the fond (crunchy, yummy pieces) in the pan.
- Lower the heat to medium or medium-low. Use a whisk to incorporate the flour into the fond/oil leftovers. Slowly whisk in the milk. The gravy should coat your whisk when you lift it up. If it is too thin, add a bit more flour. If it is too thick, add more milk and stir. Add in your nutmeg and/or cayenne pepper. Salt and pepper to taste.
- Place fried venison on a plate and then pour gravy on top. I usually pair this with some broccoli or some other healthy greens.
Easy Venison Fajitas
Many people are intimidated by fajitas and worry that they need to have a special Mexican seasoning packet in order to make it successfully. You actually don’t need that at all, as long as you have a good salsa. Venison in fajitas becomes tender, juicy, and spicy (depending on the salsa you use/prefer), and is such a treat for your taste buds. It’s a great family meal, a little goes a long way, and any leftovers are even more delicious the next day! Best of all, venison fajitas are incredibly easy to prepare (which you will definitely end up wanting to do over and over again).
- 16–32 oz of venison, cut into small strips
- 2 tablespoons olive oil
- 1 medium yellow onion, diced or sliced
- 1 red pepper and 1 yellow pepper, sliced into strips
- 1 container of your favorite salsa. I prefer La Mexicana mild salsa.
- Salt to taste
- Flour or corn tortillas
- Sour cream
- Heat up olive oil in a pan on medium-high heat. Add peppers and onions. Stir occasionally. You want them to be soft (but not too soft) and the onions transparent.
- Add the venison to the pan and cook until slightly browned.
- Then, using a fork or slotted spoon, scoop the salsa into the pan, careful to leave out as much liquid as possible. I typically use an entire 24 oz container.
- Stir all together. Leave it alone and let it cook down for approximately 15 minutes. You may have to turn the heat down to simmer and get all of the liquid out.
- Stir, turn off heat. Enjoy the delightful smell of venison and salsa wafting through your house.
- Serve with warmed tortillas and sour cream.
Venison with Rosemary and Mushroom Cream Sauce
This is a fantastic way to prepare deer meat for a nice meal with friends and family, a date, or even a celebration or holiday. Even though it isn’t tricky to make, people are always very impressed and give a ton of compliments. This dish is savory, filling, and feels incredibly decadent.
- 4 venison steaks
- 2 tablespoons olive oil
- 3 cloves of garlic (2 minced and 1 whole)
- 4 tablespoons salted butter
- Salt and pepper to taste
- 2 cups of chopped mushrooms (I prefer portabella, but any mushroom will do)
- 1 large yellow onion, diced
- 1 tablespoon balsamic vinegar
- ¾ cup heavy cream
- 1 tablespoon rosemary
- 1 tablespoon Dijon mustard
- Heat up olive oil in skillet over medium-high heat.
- While pan heats up, cut the whole clove of garlic in half and rub the cut edge all over the deer meat. Season with salt and pepper.
- Put venison steaks in pan and cook for 2 to 4 minutes per side, depending on the thickness of the meat, to achieve medium-rare (or cook for longer if you prefer your venison more well-done).
- Remove from heat and allow steaks to rest on a plate.
- Now it’s time to make the sauce.
- To the same pan you just cooked the deer steaks in, add the butter. Once it has melted, add the diced onion. Stirring occasionally, cook for 3 to 4 minutes.
- Add minced garlic and cook until it is fragrant (about a minute).
- Add the mushrooms. Cook until the onions and the mushrooms are soft (approximately 5 minutes). Season with salt and pepper to taste.
- Lower heat to medium-low. Add balsamic vinegar, cream, and Dijon mustard. Stir thoroughly to combine and bring to a simmer.
- Throw in the rosemary. Simmer for about 5 minutes until the sauce is slightly reduced.
- Turn off heat.
- Slice the venison steaks into thick slices, cutting against the grain. Arrange on a plate and coat generously with the mushroom and rosemary cream sauce.
This is another good dish to pair with a nice salad or some fresh leafy greens.
Don’t forget that when you stay in our beautiful lodge, we’ll feed you homemade meals with prime cuts of steak, home-grown fish, lots of comfort foods and, of course, dessert! Book your hunt today.