Venison Recipes

Grilled Venison Backstrap

Prep Time: 5 Min - Cook Time: 20 min

Summary: ""Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored."

Ingredients
* 2 pounds venison backstrap (tenderloin), cut into 2 inch chunks
*1 quart apple cider
* 1 1/2 pounds thick sliced bacon
* 2 (12 ounce) bottles barbecue sauce, your choice

Directions
1. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
2. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
3. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!
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Slow Cooker Venison Sloppy Joes

Prep Time: 5 Min Cook Time: 8 Hrs

Origin: "This recipe comes from my friend who is a guide in Alaska - it's excellent for sandwiches, on rolls with sharp Cheddar cheese. Yum yum! Slow cooked in a slow cooker so even the toughest of roasts or stew meats will work; eventually the meat just falls apart! Also good served over hot cooked rice. Delicious!"
Original Recipe Yield 8 servings

Ingredients
* 1/2 pound bacon * 4 pounds venison stew meat * 2 large yellow onion, chopped * 1 cup brown sugar * 1/2 cup wine vinegar * 2 tablespoons ground cumin * 2 teaspoons chili powder * 1/4 cup minced garlic * 2 tablespoons prepared Dijon-style mustard * 2 cups ketchup * salt and pepper to taste

Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Brown stew meat in bacon grease for flavor.
2. Put onion, sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt and pepper in slow cooker and mix well. Add bacon and venison and stir together.
3. Cook for a minimum of 8 hours on Low setting. Use a fork to separate the meat into a thick and yummy Sloppy Joe-style barbecue.
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Drunk Deer Chili

Prep Time:30 Min
Cook Time: 1 Hr 15 Min
Ready In: 1 Hr 45 Min
Original Recipe Yield 10 servings

Ingredients 1/4 cup butter, 1 pound ground venison, 1 pound cubed beef stew meat, 1 pound cubed pork stew meat, 1 large onion, chopped 1 fresh jalapeno pepper, seeded and minced, 3 tablespoons chili powder, 1/2 teaspoon cayenne pepper, 1 1/2 teaspoons ground cumin, 2 (14 ounce) cans stewed tomatoes, with juice 1 (15 ounce) can tomato sauce, 6 cloves garlic, minced 4 cubes beef bouillon, crumbled 1/4 cup Kentucky bourbon 2 (12 fluid ounce) cans pilsner-style beer 2 cups water

Directions Melt the butter in a large pot over medium heat. Cook the venison, beef, and pork in the melted butter until completely browned. Add the onion and jalapeno; cook until tender. Season with chili powder, cayenne pepper, and cumin. Stir in the stewed tomatoes, tomato sauce, garlic and beef bouillon. Pour the bourbon, beer, and water into the mixture and stir. Bring the chili to a boil; cover and reduce heat to medium-low; simmer about 1 hour, stirring frequently.
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Venison Meatballs with Pepper Sauce

Ingredients:
1 cup evaporated milk 1 tablespoon Worcestershire sauce 1 envelope onion soup mix 2 pounds ground vension

Sauce: 1/2 pound fresh mushrooms, sliced 1 1/2 cups ketchup 3/4 cup packed brown sugar 3/4 cup water 1/2 cup chopped green pepper 1/2 cup chopped sweet red pepper 2 tablespoons chopped onion 1 tablespoon Worcestershire sauce ....

In a large bowl,combine the first three ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on a greased broiler pan. Broil 4-6 in. from the heat for 5-8 minutes or until browned. In a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; add meatballs. Simmer, uncovered, for 1 hour or until the meat is no longer pink. Serve as appetizers or serve over noodles or cooked rice as a meal. ______________________________________________________________________________