Cooking Instructions for Ground Venison
Note: Venison is different than ground beef
- Trim away every trace of fat, venison fat is not like beef fat. It adds a strong taste. Add oil if fat is needed for flavor.
- Venison toughens quickly if overcooked or cooked at high heat. For best results, use a meat thermometer and target 160°F (71°C) for ground venison.
- Tough meat can be tenderized by soaking it (for no more than 24 hours). Ingredients that are good for softening meat: wine, vinegar, soy sauce, citrus juice, buttermilk, or yogurt. Oil and spices are often included as well, however salt will toughen not tenderize the meat.
Send us your favorite recipe in a message at the bottom of this page.
Venison Chili Rellenos
Raymond Smith, Ted Nugent United Sportsmen of America, Whitney, TX
- 1 lb ground venison
- 6 large chili peppers
- 1 cup Monterrey Jack cheese, shredded
- 1/2 cup onion, chopped
- 1 jalapeno diced
- 3 eggs beaten
- 1/2 tsp cumin
- 1/4 cup of cooking oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Brown venison, onion and jalapeno with seasonings, drain and let cool. Slice chili peppers open on one side and remove seeds. Mix cooled venison with cheese and stuff into chili peppers. Dip chili peppers in beaten eggs, and fry in cooking oil until golden brown, turning often.
A queso can be made from melted Velveeta cheese and chunky picante’ sauce and served over the rellenos.
Venison Sloppy Joes
Tony Barton, Hewitt, TX
11/2 lbs ground venison
- 1 cup onion, chopped
- 2 cloves garlic, chopped
- 1 cup chili sauce
- 1/2 cup green sweet pepper, chopped
- 3/4 cup celery, chopped
- 2 tbsp brown sugar
- 2 tbsp mustard
- 2 tbsp wine or vinegar
- 2 tbsp Worcestershire sauce
- 11/2 tsp chili powder
- 1/2 tsp parsley flakes
- 1/4 cup water
- 8 buns
Cowboy Grub Dodd Bowling, Ft. Worth, TX
About 25 years ago, when my kids were picky eaters, I told them I would fix Grub, the kind of food cowboys ate on wagon trains. Well, it worked. In fact, it’s still working today. Even though they are all grown up, Grub is still fixed at their homes. I still fix it too, on hunting and fishing trips, and campouts.
- 1 lb ground beef or venison
- 1 can Ranch Style beans
- 1 can whole kernel corn, drained
- A-1 steak sauce
- salt and pepper to taste
Brown the meat in a skillet. Pour off excess liquid and return to heat. Add beans corn, catsup, A-1, salt, and pepper to taste. Stir until all ingredients are mixed and hot. Serve with pan-fried potatoes and cornbread.
In a large skillet, cook ground venison, onion, and garlic until meat is brown and onion is tender. At the same time, in a crock pot, mix chili sauce, green pepper, celery, water, brown sugar, mustard, vinegar or wine, Worcestershire sauce, chili powder, and parsley. Stir in meat mixture. Cover and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Slop onto bun and enjoy!
Send us your favorite recipe in the message form below.
Please keep it simple with limited ingredients commonly found in any kitchen.