Although "Venison" is often used in reference to deer meat, it also refers to the meat of reindeer, elk, antelope, moose, or any large, antlered animal. So feel free to substitute these meats for each other in the following recipes. You can also substitute any venison cuts for the equivalent beef cut in any of your favorite recipes.


Venison Roast

Put a LARGE oven cooking bag into an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the mushrooms on top of everything else, then the spices on top of them. You should have about 1 inch of liquid in the bottom of the bag; if not, add a little water (or white wine).
Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. Don't cut the vegetables too small or they may overcook.

• Venison shoulder roast, with bone left in
• Flour seasoned with salt and pepper
• 1 Tblsp.cooking oil
• 1 package dry onion soup mix
• 4 Tblsps.ground horseradish
• 1/2 cup canned tomatoes
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/2 cup dry red wine
• 1 cup water
• 4 medium onions
• 4 carrots
• 4 potatoes

Roll roast in seasoned flour; brown on all sides in hot oil. Place in roasting pan and sprinkle with dry onion soup mix, horseradish, tomatoes, 1/2 teaspoon salt and garlic powder. Add wine and water. Cover and cook very slowly (300-325 degrees F.) for 2 hours. Add vegetables and cook 45 minutes longer or until vegetables are done. Meat should fall off bone.

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Northern Michigan Stew

(A good way to utilize frozen venison that has been kept for quite a while. It is excellent with corn bread or potato yeast rolls.)

• 2 lbs. venison, cubed
• 1/4 cup margarine
• 2 cups thinly sliced celery
• 1 large onion
• 1 medium green pepper, chopped
• 2 tomatoes, cut up
• 3 medium potatoes, cut up
• 1/4 tsp. Italian seasoning
• 3 Tblsp. brown sugar
• 1 Tblsp. white vinegar
• 2 beef bouillon cubes
• 10 oz. spaghetti sauce
• 2 cups water
• 2 Tblsps. dried chervil leaves

Brown venison cubes in margarine in a Dutch oven over medium heat. Add remaining ingredients; mix , cover and simmer over low to medium heat for about 2 hours.

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Teriyaki Venison

(Concocted at the 1983 Michigan Outdoor Fair by Kay Richey and BobGarner. Voted the Best Recipe Of the Year by the Michigan Outdoor staff.)

• Venison, thinly sliced
• 1 tsp. consomme or beef broth
• Teriyaki sauce
• Lawrey's Seasoning Salt
• Seasoned pepper
• Thinly sliced party bread

Any cut of venison can be used if sliced very thin(1/4-inch maximum) across the grain. Lay slices in a glass baking dish. Add beef consomme, a light sprinkling of seasoned salt and pepper. Cover with Saran wrap and microwave for 1 minute. Sprinkle with Teriyaki sauce and serve on party bread.

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Vension Swiss Steak

• 4 venison chops
• 1 Tblsp. cooking oil
• 3 Tblsps. beef bouillon
• 1 cup boiling water
• 1/4 cup tomato paste
• 1/2 lb. fresh mushrooms

Heat oil in frying pan; sear chops on both sides. Dissolve bouillon in boiling water; add to chops. Cover and cook over medium heat for an hour, adding water as needed. Add tomato paste and chopped mushrooms. Cook until mushrooms are done.

Very good with wild rice, turnips and a green salad.

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Venison Au Vin

• 1/4 lb. salt pork
• 1 lb. venison (stew meat)
• 1/2 tsp. black pepper
• 1 tsp. parsley flakes
• 2 medium onions, quartered
• 2 cups fresh mushrooms
• 1 cup white wine
• 1/2 cup red wine
• 1/2 tsp. salt
• 1 small bay leaf
• 2 cups diced potatoes
• 3 cubed tomatoes

Fry cubed salt pork until crisp. Remove meat and drain. In the hot fat, brown cubed venison, rolled in flour. Put wine, salt and seasonings in a Dutch oven. Bring mixture almost to a boil, and put in the browned meat along with onions, potatoes, tomatoes, and mushrooms.

Bake in 350 degrees f. oven for 3 hours. Check to make sure it does not go dry. Add more wine if needed. Serves 6.

Serve over wild rice, or mashed potaotes with a crisp green salad.

(From: The Wildlife Chef/MUCC)

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Marinated Venison Chops

• 4 venison chops or steaks, 3/4-inch thick (about 1 lb.)
• 1/4 cup wine vinegar
• 1/4 cup catsup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/8 teaspoon pepper
• 1 clove garlic, minced

Place chops in shallow dish. Combine wine vinegar, oil, catsup, worcestershire sauce, salt, dry mustard, pepper, and garlic; pour over chops. Cover and chill several hours, turning meat occasionally. Drain meat, reserving marinade. For medium-rare meat, broil chops 3 inches from heat, about 6 minutes, basting with marinade occasionally; season with a little salt and pepper. Turn; broil 6 more minutes, continuing to baste occasionally. Increase timing 1 to 2 minutes per side for medium and well-done meat. Makes 4 servings.

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