Sweet And Savory Venison Recipes
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
SWEET AND SAVORY VENISON
Make and share this Sweet and Savory Venison recipe from Food.com.
Provided by chef blade
Categories Deer
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Blend the lemon pepper with 1 cup flour.
- Heat the liquids, jellies, tomato paste and spices.
- Slice tenderloin into 3/4" slices.
- Cover with plastic wrap and gently pound until surface area is doubled.
- Press each slice into seasoned flour and pan fry'till brown on each side.
- Layer into 3 qt casserole dish as they are browned ,with the raw onion and remaining 1 tbs unseasoned flour.
- Pour warm stock and other ingredients over the dish.
- Cover and bake in pre-heated 350F oven for 1 hour (40 minutes covered, last 20 min. uncovered).
Nutrition Facts : Calories 456.9, Fat 28.6, SaturatedFat 4, Cholesterol 37.3, Sodium 703, Carbohydrate 33.1, Fiber 1.5, Sugar 9.7, Protein 17.5
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
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- Trim off silver skin and slice thinly against the grain. In a small bowl, beat the egg and mix in a tablespoon of cornstarch and 1/2 teaspoon of kosher salt. Add sliced venison, mix, and refrigerate covered for one hour.
- Meanwhile, remove ribs and seeds from the red bell pepper and cut into 1-inch squares. Cut the onion into similar-sized pieces. In a small bowl, combine sweet chili sauce, Hoisin sauce, red pepper flakes, vinegar, water, 1/2 teaspoon of kosher salt and sugar, and set aside.
- When the venison is done marinating, add the remaining cornstarch to the bowl and stir to coat. In a saucepan, heat 1 inch of oil to 350 degrees. Carefully separate venison pieces and drop into the hot oil one by one—do not crowd the pan. Once the pieces start turning golden at the edges (1 to 2 minutes), remove and drain on paper towels. Repeat with the rest of the venison.
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25 BEST VENISON RECIPES - INSANELY GOOD
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- Venison Stew. A hearty classic with a healthy twist! You will love how tender the meat cooks in this delightful recipe. If you find yourself in a pinch, you can easily cook this in an Instant Pot as well!
- Venison Bourguignon. Picture this: Fork tender vegetables, seared venison, rustic red wine. This recipe puts a polished French twist on a classic stew that pairs the power of slow cooking with the richness of red wine.
- Venison Stroganoff. Stroganoff is a comfort food staple in my home. This recipe takes comfort to a new high with homemade spatzle in place of egg noodles.
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- Venison Marsala. This buttery, mushroom sauce paired with a perfectly cooked venison is beyond incredible. You’ll forget all about chicken marsala after trying this recipe!
- Slow Cooker Venison Roast. Low and slow, this venison roast recipe produces a perfectly tender roast every time. While it might take longer to find the finished product, this recipe is worth the wait.
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- Ground Venison Tacos. I can go for tacos any day of the week, and these ground venison tacos are incredible! The detail in cooking the meat really elevates the flavor profile of the ground venison.
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