Venison Recipes

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Grilled Venison and Vegetables Recipe
The marinade in this recipe is guaranteed to season venison to perfection.

Cooked out of doors as directed or broiled indoors, this dish is wonderful for entertaining.

Add to make sure your meat and vegetables are cooked “just right” , be sure to cut them into uniform pieces.


½ cup red wine vinegar

¼ cup honey

¼ cup soy sauce

2 tablespoons ketchup

Dash pepper

Dash garlic powder

1-1/2 pounds boneless venison steak, cut into 1-1/4-inch cubes

8 to 12 cherry tomatoes

8 to12 fresh mushrooms, optional

½ medium green or sweet red pepper, cut into1-1/2-inch pieces

1 to 2 small zucchini, cut into1-inch chunks

1 large onion, cut into wedges

8 to 12 small red potatoes, parboiled


In a glass bowl or large resealable plastic bag, combine vinegar, honey, soy sauce, ketchup, pepper and garlic powder; set aside ¼ cup. Add meat to bowl or bag; stir or shake to coat.

Cover (or seal bag) and refrigerate for 4 hours.

One hour before grilling, toss vegetables with reserved marinade.

Drain meat, discarding marinade.

Drain vegetables, reserving marinade.

Thread meat and vegetables alternately on skewers.

Brush with reserved vegetable marinade.

Grill over medium-hot coals, turning and basting often, for 15-20 minutes or until meat and vegetables reach desired doneness.

Remove skewers and serve.

This is one of the best venison recipes.

Serving Size about 4-6

Venison Meat Loaf Recipe
Venison Meat Loaf Recipe You’d never know this meat loaf was prepared from venison. Leftovers make a great sandwich.

Put chilled meat loaf slices on Italian bread, then top with a slice of Provolone or mozzarella cheese and broil until the cheese is melted.


2 eggs

1 can (8 ounces) tomato sauce

1 medium onion, finely chopped

1 cup dry bread crumbs

1-1/2 teaspoons salt

1/8 teaspoon pepper

1-1/2 pounds ground venison

2 tablespoon brown sugar

2 tablespoons spicy brown mustard

2 tablespoons cider vinegar


In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased 9-in. x 5-in. x 3-in. loaf pan.

Combine brown sugar, mustard and vinegar; pour over meat loaf.

Bake, uncovered, at 350◦ for 70 minutes.

Serving Size about 6-8.

Another one of great venison recipes.

Venison Pot Roast Recipe
Venison Pot Roast Recipe Here’s a perfect Sunday supper idea that cooks while the family goes to church.

You’ll love the way the garlic, soy sauce and ginger flavor the venison and gravy.


1 boneless shoulder venison roast (3 to 4 pounds)

3 tablespoons vegetable oil

1 can (14-1/2 ounces) chicken broth

1/3 cup soy sauce

1 large onion, sliced

4 garlic cloves, minced

½ teaspoon ground ginger


2 eggs

½ teaspoon salt

2-1/4 cups all-purpose flour

2/3 cup milk

2 quarts beef broth

¼ cup butter or margarine, melted

1/8 teaspoon pepper


1/3 cup water

1/3 cup all-purpose flour


In a Dutch oven, brown roast in oil; add the next five ingredients.

Cover and simmer for 4 hours or until meat is tender. For spaetzle, beat eggs and salt in a medium bowl.

With a wooden spoon, gradually stir in flour and milk.

In a large saucepan, bring broth to a boil.

Spoon dough into a colander or spaetzle maker; place over boiling broth.

Press dough with a wooden spoon until bits drop into broth.

Cook for 5 minutes or until tender. Drain; toss spaetzle with butter.

Sprinkle with pepper and keep warm.

Remove roast to a serving platter and keep warm.

For gravy, measure 3 cups pan juices; return to pan.

Combine water and flour; stir into pan juices.

Cook and stir until thickened and bubbly.

Cook and stir 1 minute more.

Slice roast; serve with spaetzle and gravy.

Serving Size about 6-8

Please some great Food Recipe Guide of Venison Recipes.


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