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Best Venison Tenderloin Recipes

Best Venison Tenderloin Recipes

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Venison Tenderloin Shopping Tips

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Venison Tenderloin Cooking Tips

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.

Recipe Summary

  • 2 pounds venison tenderloin
  • Cooking spray
  • ¾ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • 2 (3 1/2-ounce) packages fresh shiitake mushrooms
  • ¼ cup minced shallots
  • ¾ cup port or other sweet red wine
  • 1 cup beef broth
  • 2 ¼ teaspoons cornstarch

Trim fat from venison place venison on a rack coated with cooking spray. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper insert a meat thermometer into the thickest part of venison. Bake at 425° for 30 minutes or until thermometer reaches 145° (medium-rare) to 160° (medium). Cover loosely with foil let stand 10 minutes.

Remove stems from mushrooms and discard slice caps. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms and shallots sauté 4 minutes or until tender. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and port cook 2 minutes. Combine broth and cornstarch in a small bowl. Add to skillet bring to a boil, and cook 1 minute or until thick, stirring constantly. Serve with venison.

Rinse venison and pat dry. Season liberally with garlic powder, salt and pepper. Add balsamic vinegar and one-third of the olive oil. Rub into meat and let marinate for 30 minutes.

Heat one-third of the olive oil over medium high heat. Pan fry venison, turning to brown, until medium rare, about four minutes total for a two-inch thick backstrap. Remove from heat and tent with foil.

Add remaining olive oil to pan. Add onions, garlic and rosemary. Sprinkle with brown sugar. Toss and cook until onions brown and are slightly caramelized, about two minutes.

Remove from heat. Slice venison at an angle and serve with onion and garlic mixture.

Broiled Venison Tenderloin

I don’t soak my venison tenderloins in buttermilk, teriyaki sauce or anything else that is supposed to get rid of the gamey flavor. If your tenderloins taste gamey, it’s your own darn fault.

This picture is from filming The Sporting Chef TV series with guest, Chef Rick Vonk from Alabama. He made an elk tenderloin on set and yes, it was delicious.

If you’re going to cook a tenderloin in the oven, it should be broiled under high heat, not slow-cooked as with lesser, tough cuts of venison. High heat will give the meat a nice sear on the outside without overcooking the center.

As a reminder, tenderloins are the flat muscles located along the inside of the spine. Outside are the larger loins, or backstraps. Tenderloins are so named because they don’t do much work. They are just along for the ride and don’t get much of a workout, so they remain soft and tender.

Ideally, this dish should be prepared in a preheated cast iron skillet. Place the skillet under the broiler for 5 minutes to get it hot, and then immediately place the meat in the skillet and return it to the broiler.

It’s also very important to let the tenderloin sit at room temperature for about 15 to 20 minutes before cooking so that the inside temperature is about the same as the outside.

As always, let the meat rest for a few minutes after removing from the hot skillet.

Heavenly Tenderloin Bites

Prep Time: 8 HoursServes: 6
Cook Time: 20 minutesServing Size: 1/6 of everything
Total Time: 8 Hours and 20 MinutesCalories Per Serving: 358


  • 2 lb, Venison Tenderloin
  • 6 medium potatoes, diced
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 cup water
  • 1/4 cup vegetable oil
  • 2 Tbsp white vinegar
  • 1 Tbsp salt
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp mustard
  • 2 tsp black pepper
  • 1 tsp hot sauce
  • 1/2 tsp oregano
  • 1/2 tsp rosemary


  1. Dice the venison tenderloin into bite-sized pieces and place into a bowl.
  2. Mix the marinade ingredients together and pour over the venison. Mix it up well and refrigerate for at least eight hours–longer is better.
  3. When you’re ready to cook it, drain the marinade from the meat.
  4. While the meat is draining, prepare the potatoes, onions, and peppers and get the potatoes started frying. Once they are over halfway done add in the peppers and onions and cook until done.
  5. Pat dry the venison, but not too dry.
  6. Heat a cast iron skillet over high heat with a tablespoon of oil and add the venison and fry on all sides, moving the meat around often.
  7. Cook until done to your liking and pile a bunch of potatoes in a plate and put some venison on top and enjoy.

You can also add some steak sauce or any other type of sauce but seriously these tenderloin bites are perfectly favorable just as they are. You’re going to love them!

The good, the bad, and the delicious…

  • Heavenly Tenderloin Bites are very high in protein, vitamin C, potassium, and iron and low in sugar and fat.
  • Unfortunately, it is also high cholesterol.

See my tips below for making this a more diet-friendly recipe.

These facts are figured without the marinade because the marinade is drained from the meat and dried with paper towels so there’s no need to calculate it.

Heavenly Tenderloin Bites Nutrition Facts

Yields: 6 ServingsServing Size: 1/6 of everything
Calories 358 Calories from fat: 13
% Daily Value*
Total Fat 5 g8%
Saturated Fat 2 g10%
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 169 mg56%
Sodium 95 mg4%
Potassium 1196 mg34%
Total Carbohydrates 28 g9%
Dietary Fiber 3 g12%
Sugars 2 g
Protein 49 g 98%
Vitamin A 4% Vitamin C 118%
Calcium 4% Iron 45%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc.

To make this recipe more diet-friendly…

  • To help lower the cholesterol you could eat less of the meat. Venison is a healthy meat in my opinion because it is all natural, however, if you struggle with your cholesterol you might want to cut back a little on the meat because the meat is providing all of the cholesterol in this meal.
  • Whatever changes you make to your Heavenly Tenderloin Bites, you can recalculate the nutrition facts at

How to Make Dry Rub Recipe For Venison

Venison is a delicacy enjoyed by hunters and their friends and family and it is important to learn to prepare venison correctly so you can experience the true delicacy it is. A great cook and restaurant owner in Alaska once told me that too many people over prepare their venison and she proved to me how great venison, as well as other wild game, can taste with simple recipes. This venison recipe allows you to enjoy the unique flavor of the venison. This venison recipe is one that capitalizes on that simplicity and is one that I save for the backstrap and its tender qualities.

There is a couple of ways to cook this venison recipe and both are great. The first is to cook whole or a large portion of your backstrap by searing all sides then finishing in the oven or on the grill. Another option is to slice your backstrap into medallions and cook them in a skillet until medium rare to medium, you never want to overcook your venison recipe. For those that don’t like to see red in their meat cook it to medium to just where the red is gone and they won’t know it isn’t well done and they will actually brag on your venison instead of spreading the misconception that venison is tough and tasteless. Well done works with beef because of the fat in the beef but venison is a very lean meat and once you remove all of the moisture it turns to leather.


The dry rub is the great part to this recipe. It can be one of the many great rubs on the market or you can make your own. Making your own venison dry rub is simple and allows you to create a rub you really like. A great way to fine tune your rub is to make up two or three rubs adding or subtracting ingredients from each one. Use the rubs on a few different cuts and sample them the first time you prepare this dish. By doing this you can narrow down your rubs to the perfect blend and one you can enjoy from now on. Once you have the perfect rub you can store it in a ziplock in the freezer so it’s handy the next time you want some backstrap for dinner. Here is a great recipe for a venison dry rub to get you started.

NOTE: Let your brown sugar dry out a little before adding to the mix by spreading it out on a plate. It doesn’t take long but there is a little moisture in brown sugar and it can cause clumping if you don’t dry it a little.

Rub Your Venison

Rubbing the meat with dry rub means just what it says, rub. Do not roll the meat in the rub like dredging fish fillets. It is important to actually rub the mix into the meat with your hands. You can use rubber gloves if you like but you have to use your fingers to push the rub into the meat allowing it to adhere with the moisture in the meat. Set the meat aside for a few minutes then rub again. This coats the meat very well with the rub.

Cooking Whole or a Portion

Melt some butter and a little olive oil in a skillet and add your dry rubbed backstrap. Cook it hot and fast. Turn with tongs until the rub is seared into the meat. Remove the seared backstrap and place on a broiler for the oven. Place the broiler into a 450 degree preheated oven and cook for 4 to 5 minutes this should do it for a medium rare unless you have a really thick backstrap that come from those mature bucks or does. In this case add a couple of minutes to your oven or grill time.

Cooking your venison this way really leaves you with a perfect blend of seasoning and venison flavor throughout the backstrap and protects the tenderness inside from the drying heat. Let the meat rest for a few minutes before slicing. This venison recipe can be served on top of garlic mashed potatoes or blue cheese crumbles on top, or both.


Cooking as Medallions

Slicing your backstraps into 1/2 inch thick medallions does two things. First by covering all sides of the medallion with the venison dry rub recipe, you get much more of the spice flavor. Second you can cook your dry rubbed backstrap to a medium rare doneness without the red showing because you cook the medallions on all sides. What is the benefit to this? Well when you have members of your family or friends that cannot eat rare meat you can get these medallions by them and as mentioned previously they’ll brag on the flavor and tenderness of your venison. I have convinced many people over the years to try venison. These people flat refused to eat venison due to past experiences with, I’m guessing, overcooked venison. After eating medium rare venison they were sold and was sure to let everyone know.

If you choose the medallions for your dry rubbed backstrap you just cook in the butter and olive oil mixture in a skillet. Just flip the medallions with a fork and keep them sizzling good while they cook but not hot enough to burn the oil and butter. One minute on each side will do for medium rare but a little longer will cook your medallions just enough to eliminate any sign of red or pink for those that prefer well done. ENJOY.

Once you have all your ingredients ready, lay out enough bacon to fully cover the length of backstrap you have. The length of backstrap will obviously be determined by the number of people you are feeding.

Lay the backstrap atop the bacon and butterfly it open as pictured below. I am covering only half in bacon so you can see what's going on underneath.

Once the backstrap is butterflied open, it is time to start adding the rest of your ingredients. Simply follow the steps of the pictures in order and watch your masterpiece form.

Once your taste buds start anticipating the awesomeness, please refrain from slobbering on the backstrap.

Add your desired amounts and types of seasonings. My favorites are wild-game rub, garlic salt and cajun spices.

Add a few slices of butter.

Now, add your chunk cheddar cheese and stuff the middle with jalapenos (or other peppers and mushrooms for more mild filling).

Now, you can spread some cream cheese, if you'd like, onto the peppers and then place the pepper jack cheese on top of it all.

Squirt a little lime juice in it!

Now begin to close it up by folding it, wrapping the bacon around it, and using toothpicks to hold it in place.

Push and pull until everything is compact on the inside and you are able to fully enclose it. With a little effort and enough toothpicks, the backstrap should look something like this (below).

Once again, you will have bacon around your whole backstrap we just left half undone to show you what it should look like underneath.

Now, it is time to add the last seasonings to the finished product and cook it up! Sprinkle with seasoning and spices to your liking.

This time, I prepared the stuffed backstrap in the oven, preheating the over to almost 400 and then letting it cook for about 25 minutes. You could also place it on the grill and be just as well off, if not better.

Gourmet Ways with 4 Delicious Venison Loin Recipes

When I was a teenager, longer ago than I care to remember, I hunted deer each fall with a group of 12 or so men who camped in the vast wooded river bottoms of eastern Arkansas. I have lots of good memories of those times, including many that revolve around camp traditions. A hunter who shot at and missed a deer, for example, could expect to have his shirt-tail cut off. A young nimrod who killed his first deer would be "blooded" by the other camp members.

Another tradition involved the first deer killed each season. That deer was proclaimed to be a "camp deer." The field-dressed animal was hung from a gambrel and skinned, then the hunters removed the choicest cuts of venison — first, the two slender, foot-long tenderloins lying along the backbone inside the body cavity, followed by the two, thick, boneless loins, or backstraps, on the back between the deer's hindquarters and the base of its neck. Tradition dictated that these choice pieces of meat be shared with everyone in camp.

The hunter who killed the deer was usually the one who cooked it as well because everyone else was still hunting. For this reason, the method of cookery varied considerably. At times, the cook used a very simple preparation technique — little medallions of loin battered and fried in a skillet, for example, or a whole loin cooked on a spit over the campfire with nothing more than a sprinkling of salt and pepper. At other times, the backwoods chef fawned over the meal like a caterer cooking for a soiree, whipping up special rubs or sauces to highlight the mild flavor of the venison or using savory cooking methods such as braising, grilling and flambeing.

Regardless of the cooking method, plain or fancy, you could always count on one thing: the venison loin was tender and delicious, and it was gone in the blink of eye. Leftovers were unheard of.

The loins are considered the choicest cuts of venison by all wild-game chefs. The muscles from which they are formed lay on each side of the spine. They do little work, so they are the tenderest part of the deer.

When I cook venison loin for dinner guests, I never know who's happier with it -- me or the guests. I like this boneless cut because it is easy to portion, straightforward to prepare and a breeze to carve. My guests love it because it's never tough, always scrumptious and makes every meal seem like a special occasion.

Serving loin has health benefits as well. A 3-ounce serving of venison loin contains 139 calories, 62 grams of cholesterol and 5 grams of fat. A comparable cut of beef has 223 calories, 77 grams of cholesterol and 13 grams of fat.

It's not difficult to remove the loins when butchering a deer. I start with the tenderloins, which I usually remove immediately after field-dressing the animal. These lie adjacent the spine inside the body cavity and taper on both ends from the back of the ribs to the pelvis. They are easily removed with a sharp knife and placed in a plastic bag brought for that purpose. If you wait until the carcass cools, you actually can pull the tenderloins out carefully with your hands.

The loins, or backstraps, are two parallel cylinders of lean muscle lying tight against the backbone on the outside of the deer. To remove them, insert a very sharp knife (I prefer a flexible fillet knife) straight down beside the backbone where it meets the hindquarters, and, progressing toward the deer's head, cut tight along the vertebrae, following the contour of the bone all the way to the base of the neck.

Next, make a perpendicular cut across the top of the rib cage that meets the initial cut. This should be about four to six inches from the first and as deep as the rib bones. The long strip of muscle between the cuts is the loin. Grasp the upper end (near the hindquarter) of the loin with one hand and carefully slice around it with the knife, separating the loin from the ribs and backbone as you pull downward. With practice, the loins will come out quickly and easily.

I generally leave the smaller tenderloins whole until I'm ready to cook them. If you choose to freeze them, it's best to use a vacuum packer or wrap both pieces in a thick layer of freezer paper and place in a zip-seal bag. Otherwise the cold of the freezer will lessen their quality. A better option is cooking them fresh, not frozen, to make the most of their tenderness and flavor.

While the tenderloins require little trimming, the loins have an outer layer of fat and silverskin (a thin, tough, silvery membrane) that should be removed completely with a sharp knife before the loin is cooked. The loin may be prepared whole, cut in half or thirds, or sliced crosswise into small steaks of a desired thickness. I like to cut mine into inch-thick disks and then butterfly each piece by cutting it about three-quarters of the way through to make it half as thick but wider. These thinner, wider cuts cook more quickly when sauteed in a pan. You also can make a cut halfway through along the length of a whole or half loin, open up the meat and stuff it with various ingredients to make a delicious roast.

About the only way you can ruin venison loin is overcooking it. It's best when cooked rare or medium rare, but if you have finicky guests who insist on having their meat well done, use smaller cuts so they can be cooked to varying degrees of doneness.

There are many recipes for deer meat one can use to bring out the very best in these tender cuts of delicious venison. Here are a few from my home recipe file that are sure to be hit with all who try them.

1. Grilled Rubbed Venison Loin

  • 1 whole venison loin
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons dried parsley
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon fresh-ground black pepper
  • 1/3 teaspoon cayenne pepper

Rub the loin with Worcestershire sauce. Mix all the dry ingredients and rub evenly on the loin. Let stand 30 minutes to 1 hour. Grill over medium heat until done to taste.

2. Herb and Onion Venison Tenderloin

  • One 2-1/2-pound venison loin
  • 2 teaspoons vegetable oil
  • 2 cups sliced onions
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

For this recipe, you should use a roasting pan that has a removable cooking rack. Spray the rack with cooking spray.

Cut the loin lengthwise, almost to, but not through, the opposite side. Open the loins so it lies flat and place on the prepared rack in the roasting pan.

Add the vegetable oil to a large, non-stick skillet and heat over medium-high heat.

Saute onions and garlic in the hot oil until tender. Stir in remaining ingredients. Spread onion mixture evenly over the loin, and bake at 375 degrees for about 40 minutes or until the meat is done to taste.

3. Sauteed Deer Medallion Recipe

  • 1 pound venison loin or tenderloin, sliced 1-in. thick
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 6 cloves garlic, minced
  • 1/2 cup whole mushrooms
  • 1/2 cup Dijon mustard
  • 1/2 cup sour cream
  • 1 tablespoon cornstarch

Pound the loin slices to 3/4 inch thickness with a meat mallet or the flat side of a knife. Season with salt and pepper.

In a large skillet, heat the olive oil. Add the medallions of meat and sear on each side until browned, about 1 minute on each side. Transfer to a plate.

Add the onion, garlic and mushrooms to the hot skillet and saute until the onions are translucent. Stir in the mustard and sour cream. Mix until smooth and hot. Add cornstarch mixed in enough water to make a thick sauce. Return the venison medallions and simmer until hot.

4. Broiled Venison Loin with Oysters & Bacon

  • 2 pounds venison loin, sliced 1-in. thick
  • Bacon slices
  • 2 tablespoons butter or margarine
  • 1 clove garlic, minced
  • 1 cup fresh oysters
  • Chopped fresh parsley

Place the loin cuts in a lightly greased broiler pan, top each piece with a half slice of bacon, and cook 6 inches under the broiler for 2 to 3 minutes.

While meat is broiling, melt butter in a small skillet and add garlic and oysters. Saute until the oysters plump, then ladle the oysters over the bacon-covered loin and sprinkle with parsley.

Continue broiling until the edges of the oysters curl, or until done to taste.

Best Venison Recipes

These easy venison recipes are delicious.  Pan frying venison is very popular, but my favorite are the venison slow cooker recipes, venison sausage, venison ringed "bologna" and venison meat sticks (landjaegers)

We literally were raised off the land growing up.  Cheers to the deer hunter and the wonderful meals you will enjoy made from these recipes for venison.

If you are afraid of the gamey taste, just soak the steak pieces in milk or buttermilk overnight and it will take that away.  If you are using a crock pot and a cream soup, you do not have to do this.

Venison jerky recipes, venison sausage, venison roast recipes, venison tenderloin recipes, venison back strap recipes and many more.

If you have a hunter in the family (or you are the hunter), you are going to love this page because I will give you ideas that you never even thought of If you've got some great ideas, please just send me a note.

If you process your own deer, venison can be cut into roasts, back strap, steaks, stew meat and then you ground the rest. You can get it processed into summer sausage, landjaegers, ring bologna or anything that you wish - but you must try my venison recipes and even save some money.  Personally, I think it's much better.

I treat venison just like beef venison is leaner and if cooked properly - as tender as beef. It is so versatile and is a truly organic meat. They weren't shot up with growth hormones or antibiotics, or whatever else is in the meat that we purchase at the grocery store.

How to Remove "wild gamey" taste

It is very important to trim the visible fat - this removes the gamey taste that turns people off.

Marinating venison is simple and really adds to the flavor. Some marinate it in milk, but I use apple cider (not vinegar). Try this - it's wonderful.

Take a knife and stick through the meat. Pull the meat back on one side and stuff with bacon or some other kind of fat repeat on the other side. This is called larding.

You can also top a venison roast with bacon slices when it is cooking. If you make sausage, be sure to add some pork fat for flavor.

NOTE: I find that folks cook their venison two ways. The first is medium-rare, and the second is when it's fully cooked and falling off the bone. Anything in between is inedible. All of these venison recipes are interchangeable with any wild game meat or beef.

This venison recipe is an easy and tasty meal.


venison steaks
1 sweet onion, sliced
carrot strips
parsnip strips
4 TBS butter
2 TBS canola oil
2 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

In a skillet, heat the butter and canola oil together. Place the sliced onions, carrot and parsnip strips on the bottom of the skillet. Place the steak over all and fry until desired doneness. Serve the vegetables over the top of the steak.

If you think venison has a gamey taste, try this venison recipe. It will melt in your mouth, I swear.


1-1/2 lbs venison
12 oz can cola
1-1/2 cups homemade evaporated milk
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp homemade garlic powder
1/2 cup flour
canola oil to fry with

Defrost the venison in the cola overnight in the refrigerator. Rinse thoroughly and drain.

PREHEAT the oil to 350 degrees and preheat the oven to 350 degrees. You will need a baking sheet sprayed with oil.

Now we are going to tenderize the meat with a mallet. Place the venison between two pieces of waxed paper and lightly sprinkle with flour. Pound out the meat and slice it in strips.

Pour the milk into a bowl and mix the pepper, garlic and flour in a plate. Dunk pieces in the milk and dredge in the flour mixture. Fry for 10 seconds or until the crust is set. Drain and place on the prepared baking sheet.

Bake for 45 minutes. If you wish you can fry the venison for 3 minutes and not use the oven at all.

This venison recipe is favorite of mine. Everyone that tastes this savory meal wants the recipe. You may also use elk or moose instead of venison.


Spray a large crock pot with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder and parsley together whisking until smooth. Season to taste with salt and pepper. Fold in the mushrooms.

Place the venison roast into the crock pot and spoon some of the mixture over the roast. Cover and cook on high for 5 hours (8 hours on low). If the roast is frozen, cook on high for 8 to 10 hours or until meat falls apart. Before serving, stir in the sour cream.

Serve over buttered noodles, cooked rice, mashed potatoes or buttered bread slices.

This venison recipe includes another one of my family's favorite meals. It requires marinating the venison overnight before grilling. Tender and delicious.


2 lb venison back strap, cut into 2" chunks
1 quart apple cider
thick sliced bacon
1-1/2 to 2 cups homemade barbecue sauce


Marinate the venison chunks in apple cider overnight. Drain cider and discard. Pat the chunks dry and place in the barbecue sauce until you are ready to grill it.

Let the venison come to room temperature and wrap each chunk with bacon securing with toothpicks. Grill until the bacon is slightly burnt or 15 minutes. It's better to cook it "low and slow" for the best flavor.

homemade barbecue sauce
1/4 cup canola oil
1/4 cup homemade worcestershire sauce
6 garlic cloves, minced
1 tsp ground mustard
kosher salt and ground black pepper to taste

Excluding the venison, whisk the ingredients together in a bowl and pour half into a large resealable bag.

Add the venison and shake to mix. Chill the venison and the remaining marinade overnight in the refrigerator.

Heat the reserved marinate and grill the medallions until you achieve desired doneness. Serve with warm marinade. You may serve with rice or potatoes.

Note:  Make a venison kabob using chunks of venison and pieces of bell pepper, chunks of onion and a sprig of rosemary.  Oil everything, place on a stick that has been soaked in water for 30 minutes and grill using the remaining marinade.

This a venison recipe that is popular during football games and hunting. Cook very slowly for the ultimate taste.

You'll never buy store bought again after tasting this, and you'll also save money.  If you find London broil or flank steaks on sale, grab some and make this jerky.



Trim fat from the meat (if there is any) and slice into 4 inch strips. The meat pieces should be between 1/4-1/2 inch thick. It is easier to slice this meat if it is partially frozen. Pound meat lightly and set aside.

Combine the rest of the ingredients and mix well. Pour this marinade over the strips of meat. Cover and refrigerate over night.

In the morning, line cookie sheets with foil. Place strips of meat on the sheets - do not overlap the meat.

PREHEAT oven to 150-175 degrees or the lowest temperature it has. Bake for 3 hours turn the meat over and bake for an additional 3 hours. Jerky is cooked when meat is dried out. Enjoy.

This venison recipe is TO DIE FOR. It's fall apart tender and tasty.


3 lb venison, trimmed
5 slices bacon, chopped
1 small sweet onion, chopped
1 cup homemade ketchup
3 TBS fresh lemon juice
3 TBS brown sugar, packed
2 tsp ground mustard
1 tsp garlic powder
2 TBS cornstarch
1/2 cup beef broth

In a skillet, fry the bacon and onion until the bacon is slightly crispy remove the bacon mixture and drain. Brown each side of the venison in the bacon grease. Drain and place in the bottom of a crock pot sprayed with vegetable oil.

In a bowl mix the ketchup, lemon juice, brown sugar, ground mustard and garlic together. Pour this mixture over the venison and cook on low for 10 hours. When done, turn the crock pot on high.

In a bowl, whisk the cornstarch and beef broth together and add to the crock pot, stirring well. Cover for ten minutes, give it a good stir and it's ready to serve.

Simple and tasty, this is a wonderful venison recipe.


PREHEAT oven to 250 degrees. You will need a roasting pan and some tin foil.

Squirt the mustard on the outside of the roast and brush to cover entire roast. Then roll the roast in brown sugar and place in the roasting pan. Top with bacon slices and wrap tightly with foil.

Bake for 1 to 1-1/2 hours PER POUND. Pull apart with a fork when done and add some barbecue sauce pile high on a bun and it's ready to devour.

Great with coleslaw and potato salad. Are they begging you to cook more of your recipes for venison? Learning how to cook venison the proper way guarantees compliments. I promise.

Here's another venison recipe for a roast rub that is wonderful. Don't worry about all the salt - that's what gives it a beautiful taste.


8 TBS salt
2 TBS black pepper
2 TBS instant coffee
1 TBS garlic salt
1 TBS onion salt
1 TBS celery salt

Mix ingredients together. This makes 1/4 cup. Rub it on a beef roast (or any kind of roast for that matter), and bake it.


2 beef bouillon cubes per quart
3 lbs venison roast, fat removed and cut into cubes

Wash meat and cut into 1 inch cubes. Pat dry and pack 1 quart jars until full. Add two beef bouillon cubes per quart of venison. Secure the lids and process for 1-1/2 hours at 10 pounds of pressure. It will make it's own juice, and a layer of fat will be on the top.

If you need to learn how to can food, or need some canning tips, you will find them at this link.


This recipe makes 5 to 7 quarts.

10 lbs raw cubed venison
5 to 7 beef bouillon cubes
2 large onions, ringed or cut into strips
beef suet

1 teaspoon canning salt
1/2 of a beef bouillon cube

Now pack with cubed meat and add 7 to 10 pieces of onion per jar (or personal preference). I use a wooden spoon to pack it in tightly. Add a chunk of suet (fat) on top. Remove air bubbles and leave 1 inch head space affix the two-part lids.

Process in a presser cooker at 10 pounds for approximately for 1-1/2 hours (quart jars).

One of our favorite ways is to open and drain. Mix a can of cream of chicken soup, a pack of onion soup mix and stir into the meat. put in a baking dish and bake for about 30 minutes. Serve with mashed potatoes or rice. Delicious and easy! I also use it with soups or stews.

Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches.


flour for dredging
1 cup dry red wine
kosher salt
freshly ground black pepper

Season cutlets with garlic and onion powder on both sides. Dredge in flour and brown on both sides in oil.

Remove meat from pan and drain on paper towels. Saute the mushrooms and garlic in the same pan, and add the venison.

In a bowl, whisk the tomato paste and wine together and add to the pan. Make sure there is sauce on venison and cover, simmering for 30 minutes or until the meat is cooked to your preference.

A Recipe for the Best (Venison) Philly Cheese Steak You’ll Ever Eat

Pennsylvania consistently ranks as one of the top five deer-hunting states (by hunter numbers) in the country. One of the state’s most popular cities, Philadelphia, is where Rocky Balboa ran up a flight of stone stairs during an epic training session—a scene (and soundtrack) that many of us play back in our minds as we march into the deer woods in pursuit of venison glory. (Or at least I do.)

Philadelphia is also where the Philly cheesesteak sandwich was invented by Pat Olivieri in 1930. Much like the cab drivers who flocked to Olivieri’s original tasty creation, you can expect your hunting buddies to appear by the mouthwatering masses once you serve them my version of the legendary Philly. Of course, my wild Philly uses venison steak instead of beef ribeye. I’ve also taken it a step farther by smothering it with a sensational sriracha-cilantro aioli—an optional add-on for the more adventurous eater.


Ingredients (Serves 3)
1 pound of thinly sliced aged venison steak (any cut will do)
1 clove minced garlic
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon salt (use Real Salt—it’s simply the best)
1 sliced bell pepper
1 cup sliced sweet peppers
1 cup sliced mushrooms (portabellas recommended)
1 sliced onion
1/2 cup cooking oil (vegetable oil, butter or whatever you’ve got on hand)
1 package deli rolls (minimum of 3 cheesy rolls are awesome)
1 cup thinly sliced cheese (use your favorite I love mango habanero cheddar)

The Sandwich
1. Evenly mix smoked paprika, cayenne pepper and salt in a medium-sized plastic or glass container with a lid. Push mixture to one side of the container.
2. Combine venison strips and minced garlic on the other side of the container.
3. Put lid on container and shake aggressively until venison strips are evenly coated with seasonings and garlic. Keep the lid on and let the meat sit at room temperature for 30 minutes.
4. Heat oil in a large cast-iron skillet (at least 12-inch diameter) on medium heat. Add venison, veggies and mushrooms to the skillet disburse evenly. Cook until venison is medium rare. Remove ingredients from skillet and set aside (keep ’em hot).
5. Add butterflied deli rolls, face down, to the deliciously infused grease bath in the still-hot skillet. Cook until faces are crispy. It should only take 15-20 seconds.

Sriracha-Cilantro Aioli
As the name suggests, this spicy and fresh aioli incorporates 1 tablespoon sriracha chili sauce and 1 tablespoon of cilantro. The third ingredient is 1/2 cup of mayonnaise. Mix it all together and you’re good to go. Don’t be intimidated by the “aioli” tag—just call it creamy goodness. (Tip: You can use any brand of sriracha chili sauce, but the stuff from Huy Fong is kick-ass and their brand is pretty neat.)

Serving Instructions
Pile venison, veggies and mushrooms high on open-faced deli rolls. Smother with cheese. Spread the sriracha-cilantro aioli on the top open face of the rolls, or keep it on the side as a dipping sauce. Crack a cold one, turn on the Rocky theme song and fill your face. Pay your respects to Pat Olivieri and praise the deer that gave its life for your new favorite Philly cheesesteak sandwich.


  1. Lon


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