Venison Recipes

2 lbs venison loin, boneless 1 tsp garlic minced 1 tbs fresh rosemary, minced 1 tbs lavender buds 1 tbs olive oil 1 tbs sea salt 1 tbs cracked black pepper 1 c onion or venison stock 1 c port wine 1 tsp cranberry vinegar (if available) 1 tbs shallots, chopped 1/2 c dried cranberries

Combine garlic,lavender, rosemary, olive oil, and salt and rub over tenderloins. Marinate 1 hour.

Roll tenderloin lightly in black pepper, press pepper into meat well and coat evenly.

Heat pan coated with a few drops of olive oil, sear tenderloins until brown and transfer to oven pan. Roast 8 minutes at 400 degrees for desired temperature of medium rare. Remove from oven and allow to rest for 5 minutes before slicing.

For sauce: place shallots, cranberry and port wine in sauce pan, reduce by one third. Add vinegar, and stock and reduce by half. Check consistency and flavor.

Serves 4

Preheat oven to 350 degrees F. Lightly coat a large loaf pan with non-stick cooking spray.

In a large bowl, beat the egg. Add the bread crumbs and all the rest of the ingredients, except meat. Blend all the seasoning ingredients well. Add meat and blend in with your fingers.

Press the mixture into the prepared pan. Place slices of (raw) bacon over the top if you wish. Bake for 45 minutes to 1 hour, or until the internal temperature is 150 degrees F. Let stand for 10 minutes before slicing.

Serves 4.

5 lbs. venison

1 lb. fresh pork fat

2-4 tablespoons salt

2 tablespoons sugar

1 teaspoon cayenne pepper

1 1/2 tablespoons chili powder or sage, whichever you prefer

1 tablespoon garlic powder

1 1/2 teaspoons ground celery seed

3/4 cup dry milk (mix to a thin paste)

Grind the meat and fat thoroughly, mix in salt and add the seasoning. Knead seasoning mix into meat. When it is thoroughly mixed in cook some and taste for flavoring. Adjust seasoning, form into patties and freeze with layers of wax paper between.

Years ago, in San Angelo Texas there was a chili cook-off. The winner, hands down, was deer chili.

2 tablespoons vegetable oil

5 pounds venison, cut into cubes

2 large onions, chopped

3 cloves garlic, minced

1 green pepper, chopped

2 diced green chile peppers

3 qts tomato juice

2 teaspoons dried oregano

2 teaspoons ground cumin

1/2 teaspoon salt

1 1/2 teaspoons paprika

1 tbs chili powder

In a large skillet over medium heat, cook venison, pepper, onion and garlic in oil until meat is browned. Transfer to a slow cooker and stir together with chiles, juice,oregano, cumin, chili powder, salt and paprika. Cook in a slow cooker 6-8 hours- or more. Better the next day.

Be careful that you are handling the meat properly at all stages and that it is being stored correctly. Wrap it well in freezer paper to protect from freezer burn. Before you decide that you are going to eat venison on a regular basis try to get a good cut of venison both from a gourmet grocer AND from a local hunter. In this way you will be able to try the meat, processed a couple of ways, and decide if it is something that you are going to want to eat weekly for most of the year.

Dining on venison does not have to be a meal to be forced down if it is done correctly and with careful consideration to the meat. All things considered venison is healthy, and slaughtered in much more of a humane way than beef. Enjoying game meats is one of the pleasures of the homestead gourmet!