Congrats to all you hunters who have bagged your deer! Here's a roundup to help you make good use of that new stash of venison in the freezer. All recipes contained in this roundup are ones I use for our venison - even if it says beef or ground beef in the recipe.
If your venison is a little more on the strong (gamey) side, try using it in recipes that have other strong flavors like soy sauce, Worcestershire, mustard, or onion soup mix. If you venison steaks are a little on the tough side (usually that older doe), use them in stews, crockpot recipes, and recipes that call for long, slow baking while covered or very thinly sliced; also add a little more seasoning than the recipe calls for as these steaks will not absorb seasons as well. For more tips on getting the best use (and taste!) out of your venison, see my post on Venison - From Woods to Freezer.
If your venison is a little more on the strong (gamey) side, try using it in recipes that have other strong flavors like soy sauce, Worcestershire, mustard, or onion soup mix. If you venison steaks are a little on the tough side (usually that older doe), use them in stews, crockpot recipes, and recipes that call for long, slow baking while covered or very thinly sliced; also add a little more seasoning than the recipe calls for as these steaks will not absorb seasons as well. For more tips on getting the best use (and taste!) out of your venison, see my post on Venison - From Woods to Freezer.
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| Venison Steaks with Caper Sauce |
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| Morel Mushroom Cheesy Venison Burger |
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| Venison Medallions with No-Fail Sauce |
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| Easy Italian Bake |
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| Homemade Salisbury Steak with Gravy |
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| Unstuffed Cabbage |
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| Floured Venison Steaks |
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| Taco Pie |
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| Open-Faced Bacon Burgers |
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| Meat & Potatoes Goulash |
1 comment:
My husband has a thing for meatloaf, and one of our local stores makes their own bbq sauce. I used up two packs of ground venison my mil had given us with it. Love using the venison no messy fat and the taste out of this world!.
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