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Venison meatloaf and low calorie recipes

Updated on May 19, 2012

Venison recipes

Favorite venison recipes

Here's some of our favorite hunting camp recipes. Venison can take the place of almost any beef recipe but you have to be careful not to over cook. In comparison venison has a much finer texture and higher water content than beef. Venison is a rich red meat full of iron, low in cholesterol, low calories and fat. Ground venison can take the place of all your family favorites such as burgers, spaghetti, tacos and hamburger helper. It is important that you always thaw your venison in the refrigerator. Thawing at room temps, enhances bacterial growth, all meat should be kept at temps of 40degrees or below.

VENISON SWISS STEAK

11/2 lbs. venison cube steak, 16oz. can crushed tomatoes, 1cup flour, 4Tbsp cooking oil,1med onion cut in quarters, 16oz. can tomato soup, 4med. carrots, 4med. potatoes, 1/4 tsp. salt, 1/8 tsp. pepper

Preheat oven to 350 degrees. Combine flour,salt and pepper in a bowl or storage bag. Cover cube steak with the flour mix. In a large skillet pour cooking oil and place on med. heat. Cook the seasoned cube steaks until brown. Once browned place the cube steaks in a baking pan, cover the steaks with crushed tomatoes and tomato soup. Add onion, potatoes and carrots, cover with foil and bake 2-21/2 hrs. or until tender.



VENISON TENDERLOIN APPETIZERS

1 lb. venison tenderloin cut into cubes, 2 Tbsp. lemon juice, 6-8 slices of bacon, 6-8 toothpicks.

Saturate cut up venison in lemon juice for 15-20minutes, wrap each piece with enough bacon to go around the cube and hold in place with a toothpick. Grill on aluminum foil until bacon is crispy and your ready to serve. This only takes a few minutes to cook so don't leave it unattended.

Venison soup
Venison soup

VENISON SOUP

1lb. ground venison or venison cut into small cubes, 1/2 cup finely chopped onion, 2 cubes beef bouillon, 4 cups water, 1 can whole corn, 1 can whole or crushed tomato, 1 can mixed veggies, 1/2 cup potatoes peeled and chopped small, 1 tsp Worcestershire sauce, 1/4 tsp pepper, 1/2 tsp lemon juice, 1/2 tsp salt.

Boil water and add bouillon cubes, dissolve and set aside. In a large pot brown the meat and drain if needed. Add onion, salt and pepper, cooking til onion is tender. Add the remaining ingredients including bouillon and bring to a boil. cook at a simmer til the veggies are tender, approx. 30-45 minutes.

VENISON CHILI

1-11/2 lb. ground venison, 1 cup finely chopped onion, 1/2 med. green pepper, 28oz. can whole tomatoes cut up, 28oz. can kidney or chili beans, 8oz. can tomato sauce, 3 Tbsp chili powder, 1 tsp garlic powder, 1 tsp salt.

In a large pot, at med.heat cook ground venison, onion, green pepper and garlic til meat is brown and onion is tender. Drain if needed, then combine cut up tomatoes, kidney beans, tomato sauce, salt and chili powder and bring to a boil. Once it starts to boil cover and simmer 30-45 minutes or you can cook in a crock pot at low heat, while your out hunting for the day.

CLASSIC VENISON MEATLOAF

2lbs. ground venison, 1 lg well beaten egg, 3/4 cup oatmeal, 1/4 cup finely chopped onion, 1 slice finely crumbed bread, 4 Tbsp ketchup, 1 Tbsp syrup or honey, 1 tsp salt, 1/4 tsp pepper.

Preheat oven to 350 degrees. In a small bowl combine ketchup and syrup and set aside. In a large bowl combine ground venison, egg, bread crumbs, oatmeal, onion, salt and pepper, mix well and place in a meat loaf pan. Bake at 350 for 1 hr.,drain the meatloaf an add the ketchup topping, spread evenly across the top. Return to oven and bake another 20-25 minutes.


COUNTRY FRIED CUBE STEAKS

1-11/2 lb venison cube steaks, 1/4 cup mustard, 1/4 cup lemon juice, 1 cup flour, 1 tsp salt, 1/4 tsp pepper, 3 Tbsp cooking oil.

Saturate venison cube steak in lemon juice, let stand 15 min. Combine flour, salt and pepper in a storage bag or bowl. Pat mustard on the saturated cube steaks and coat with the flour mix. In a large skillet, at med. heat, add cooking oil and fry the cube steaks as you normally would. The lemon juice and mustard will keep your venison from tasting wild.

Comments/ we're always looking for new ideas so pass them along. Hope you enjoy

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    • profile image

      Sania 

      3 years ago

      Very interesting to know, eslileacpy since I assumed that Hubpages was going down the proverbial plughole after Panda.I haven't really written there, although I have been a member for a couple of years. Maybe it's time to diversify, and if I don't earn a lot there, I ought to at least be able to write something that will help give me extra traffic on my Squidoo lenses.

    • ShootersCenter profile imageAUTHOR

      David 

      6 years ago from Florida

      If you like country fried steak, you'll love venison that way.

    • Midasfx profile image

      Midasfx 

      6 years ago

      Never even heard

      of country fried venison. I have to try that. Thanks!

    • profile image

      wed1186 

      7 years ago

      Kabobs are killer, going to try your soup next

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