SWEET AND SPICY VENISON JERKY
Sweet, with a kick to it.
Provided by Kristi Whittington
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time P1DT4h15m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
- Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap.
- Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 22.1 g, Cholesterol 48.2 mg, Fat 6.5 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 1.3 g, Sodium 2186.4 mg, Sugar 18.1 g
SWEET AND SAVORY BACON WRAPPED VENISON TENDERLOIN
This tender, flavorful roast cuts the deer's gamy taste and leaves behind a mouthwatering morsel with a crunchy bacon crust.
Provided by Wide Open Eats Test Kitchen
Categories Dinner
Time 8h55m
Number Of Ingredients 7
Steps:
- Combine the brown sugar, soy sauce, garlic, pepper, and mustard. Coat the venison in the marinade and tightly wrap or transfer to a sealable plastic bag. Refrigerate to marinade at least 1 hour, but overnight is best.
- Preheat oven to 350 F and prepare a baking pan. Something slotted to let the drippings fall works best. That way you can baste it while it cooks.
- Remove the venison from the marinade (but don't discard) and wrap in the bacon. Drizzle the marinade over the wrapped tenderloin.
- Place in the center of the oven and bake for about 30-40 minutes, for a medium roast.
- Optional but tasty: Remove the tenderloin from the oven and turn on the broiler. Once warm, return it to the oven for just long enough to crisp up the bacon and get a nice crust.
- Let rest about 2 minutes before cutting, then enjoy!
Nutrition Facts : Calories 903 kcal, Carbohydrate 120 g, Protein 62 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 160 mg, Sodium 4047 mg, Fiber 1 g, Sugar 115 g, UnsaturatedFat 10 g, ServingSize 1 serving
MARINATED VENISON LOIN STEAKS WITH ONIONS AND SWEET PEPPERS
Onions and peppers are a classic accompaniment to grilled steaks, their pungency and sweetness acting as a perfect foil for the richness of the meat. Trouble is, the vegetables often are sauteed in copious amounts of butter or oil. When you pair them with steak, even relatively lean venison, any hopes of a healthy meal go out the window. I address this by cooking the roasted peppers and onions lightly in a small amount of oil in a saute pan set directly on the grill. Venison loin steak is a treat worth having, particularly if you serve it with these simply prepared onions and peppers. If you prefer, serve beef tenderloin steaks instead.
Provided by Food Network
Categories main-dish
Time 6h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a small, heavy saucepan, combine all the marinade ingredients and bring to a simmer over medium heat. Cook for about 10 minutes, stirring occasionally. Remove from the heat. Set aside and let cool to room temperature.
- Lay each steak flat on the counter and tie each one horizontally so that the meat forms a tight, round package. You will need 6 pieces of kitchen twine, each measuring about 18 inches long.
- Spread half the marinade over the bottom of a nonreactive casserole or deep baking pan just large enough to hold all 6 steaks snugly but without crowding. Arrange the steaks in the pan and coat with the remaining marinade. Cover and refrigerate for at least 3 hours or up to 5 hours.
- Remove the steaks from the marinade and place them on a double thickness of paper towels to dry.
- Light a fire in a charcoal grill or preheat a gas grill to medium.
- Set the peppers over the hottest part of the grill and cook until they begin to char. Turn with tongs and continue grilling until the peppers are charred on all sides. Stand by the grill during this time, the peppers cook quickly. Using tongs to turn them prevents them from splitting open. Transfer immediately to a container just large enough to hold them. Cover tightly with plastic wrap and let the peppers cool to the touch. Rub the charred skin off the peppers. Remove the seeds and ribs from the peppers. Cut the peppers into strips.
- About 15 minutes before grilling, remove the steaks from the refrigerator and let sit at room temperature. Season the steaks with salt and pepper and brush with half the oil. Grill for 7 minutes on 1 side. Turn and grill for 7 minutes longer on the other side. Turn 1 more time and grill for about 2 minutes longer for rare steak. Grill for 1 to 2 minutes longer for medium-rare. Take care when turning the steaks to that the grill marks on the meat are perpendicular to the grate.
- Transfer the steaks to a warmer platter and remove the twine.
- Place a medium saute pan or skillet on the hottest part of the grill. Put the remaining 1 1/2 tablespoons oil and the sliced onions in the pan and cook, stirring, for about 5 minutes, or until the onions are lightly browned. Add the pepper strips and cook for about 2 minutes, or until heated through.
- Serve the steaks on warmed large plates with the grill marks showing. Carefully spoon the pepper and onions over half of each steak so that the grill marks are clearly visible.
- Put the cloves in a dry cast iron skillet and cook over low heat for 20 to 30 minutes, or until softened. Turn frequently so that the cloves soften but do not brown. Slide the cloves from the skillet onto a plate to cool to the touch. Squeeze the softened garlic pulp from the individual cloves.
SWEET AND SOUR VENISON STEW
This a very simple recipe my Wife came up with about 30 years ago. We were both avid outdoor folks. Fishing, Hunting, Camping. The medical problems started. I still hunt and fish when possible. Everyone we ever served this to polished the bowl and went looking for the pot. ENJOY You can use any meat but it was originally made for Venison.
Provided by Firehousecook AKA C
Categories Stew
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the Venison into bite size pieces and brown in skillet with a little oil of choice. We use Bacon fat.
- Mix the rest of the ingredients and add to the meat in a cast iron pot.
- Bring up to a boil and reduce heat and simmer for one and a half to two hours or till done. Adding water or Wine as needed.
- This goes very good over Broad Noodles.
Nutrition Facts : Calories 691, Fat 11.8, SaturatedFat 4.4, Cholesterol 380.8, Sodium 2440.6, Carbohydrate 37.7, Fiber 2.5, Sugar 30.4, Protein 105.5
SWEET BACON-WRAPPED VENISON TENDERLOIN
The #1 rated deer recipe on RecipeZaar since 2005! It's deer season again, and you know what that means - a lot of 'Zaar chefs trying out THE venison recipe again or for the first time. Thanks for all the reviews. Hands-down, this is the BEST deer meat recipe in America. Even those who don't like wild game meat will fight for a piece of this. **I will warn you, that this creates almost a "candy tenderloin." You can see from the reviews how many people love it, but if you're looking for a gamey dish that brings out the purely meaty taste of your venison, this is not for you.
Provided by TCSmoooth
Categories Deer
Time 1h20m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
- Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
- Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
- Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
- Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
- Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
- Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
- Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
- OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
- OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
- Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
- You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.
- The next day, try the leftovers on a wheat bun with spicy BBQ Saucefor an awesome leftover sandwich.
SAVORY VENISON MEATLOAF
The meatloaf is great the next day between two slices of buttered bread for a meatloaf sandwich!
Provided by Abbey
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the venison, egg, cracker crumbs, 1/4 cup barbecue sauce, onion, sage, steak seasoning, 2 tablespoons brown sugar, and 2 tablespoons Worcestershire sauce in a mixing bowl with your hands until evenly combined. Pack into a 3x7-inch loaf pan, and lay the bacon strips over top.
- Bake in the preheated oven until no longer pink in the center and the bacon is crispy, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Meanwhile, stir 3/4 cup barbecue sauce, 2 tablespoons brown sugar, and 1 tablespoon Worcestershire sauce in a sauce pan over medium heat. Simmer 5 minutes, whisking constantly. Pour the sauce over the cooked meatloaf, and let rest 5 minutes before serving.
Nutrition Facts : Calories 563.1 calories, Carbohydrate 65.6 g, Cholesterol 157.2 mg, Fat 17.5 g, Fiber 1.9 g, Protein 33.5 g, SaturatedFat 5.2 g, Sodium 1558.7 mg, Sugar 32.2 g
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