Hometown Focus Recipes

More than one way to cook venison



Deer hunting season has arrived and, with it, depending on the success of the hunt, there will be some venison cooking at the shack and at home following the season. Good luck to all the hunters and be safe!

Venison Jerky

The cook is: Mike Grand of Aurora

• 5 lb. raw meat, sliced thin
• 5 tsp. liquid smoke
• 1/2 tsp. garlic salt
• 1/2 tsp. MSG
• 5 tsp. onion salt
• 7 tsp. chili powder
• 1 1/4 c. soy sauce
• 1 1/4 c. Worcestershire sauce

Marinate sliced meat in remaining ingredients at least 8 hours. Stir or turn meat to make sure seasoning reaches all parts of the meat

Lay meat in a single layer on racks. I using a food dehydrator, use directions for meat curing. If using a conventional oven, set heat to 145 degrees.

Place rack of meat in oven and leave door of oven slightly ajar to circulate dry air. Dry 4 – 6 hours, depending on how thin the meat is.

Venison Swiss Steak

The cook is: Mike Grand of Aurora

• 4 strips of bacon
• 2 tsp. butter
• 1/2 lb. fresh sliced mushrooms
• 1 1/2 lb. venison steak
• 1/2 tsp. celery salt
• 1/2 tsp. garlic salt
• 1/8 tsp. pepper
• 1/2 c. flour
• 2 (15 oz.) cans tomato sauce
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 tsp. Worcestershire sauce
• 1/2 c. water
• 1 medium onion, sliced
• 1 medium pepper, cut into 1-inch pieces

Fry bacon strips until crisp. Remove from pan and crumble, set aside, save grease. In a separate pan, melt 2 teaspoons butter and sauté sliced mushrooms until tender (do not brown), set aside.

Remove all fat from venison and cut into 4 pieces. Sprinkle celery salt, salt, garlic salt and pepper on both sides of meat. Roll in flour. Brown both sides in bacon grease (while browning, prepare sauce).

In a 3-quart saucepan, add tomato sauce, mushroom soup, Worcestershire sauce and water. Stir well. (More water may be added for a thinner sauce.)

Add browned steak, crumbled bacon, mushrooms, sliced onions and pepper. Simmer 2 hours. Serve on a bed of rice.

Venison Chili

The cook is: Mike Grand of Aurora

• 1 lb. dry pinto beans
• 1/4 c. butter

• 2 medium onions, chopped
• 8 oz. canned diced green chilies
• 1 clove garlic, minced
• 1 lb. venison breakfast sausage
• 1/2 lb. hamburger
• 2 Tbsp. flour
• 1 (16 oz.) can baked beans
• 2 (15 oz.) cans tomatoes
• 1/2 c. chopped celery
• 1/2 lb. fresh mushrooms, sliced
• 1 c. chopped sweet red pepper
• 1 c. chopped green pepper
• 4 oz. green olives with pimento
• 6 oz. bottled chili sauce
• 1 Tbsp. garlic salt
• 2 tsp. garlic pepper
• 1/2 Tbsp. oregano
• 3 Tbsp. chili powder
• 1 pint sour cream
• 2 oz. diced jalapenos

Wash and drain pinto beans. Soak in water overnight. Bring to boil; reduce heat and simmer 2 to 3 hours until tender. Drain.

Melt butter. Add onions, chilies and garlic.

Sauté until onion is soft. Add beef and cook over moderate heat until beef is browned.

Brown sausage in a separate pan. Pour off excess fat. Add to meat mixture. Sprinkle with flour and stir to blend.

Transfer to Dutch oven or 8-quart kettle. Add pinto beans, baked beans, and all remaining ingredients, except for sour cream.

Bring to a slow boil and simmer gently for at least 30 minutes. Skim off fat with a cold spoon as it rises to the top.

Serve with a dab of sour cream on top.

Classic Venison Sausage (with several versions)

The cook is: Mike Grand of Aurora

• 2 lb. ground venison from tough cuts like
shoulder, flank or neck
• 1 lb. pork loin and/or shoulder
• 1 1/2 c. bacon fat
• 3 Tbsp. salt
• 1 Tbsp. ground black pepper
• 2 Tbsp. powdered garlic
• 1 Tbsp. powdered onion
• 1 Tbsp. ground ginger, thyme or other
favorite seasonings
• 3 Tbsp. ground sage
• 5 – 9 Tbsp. sugar
• 4 Tbsp. instant oatmeal
• 1 Tbsp. MSG (Accent)

Add all ingredients and mix well. Add water

if mix is too dry. Package and serve as needed.

(Directions to make and package are the same for all versions.)

Version #1
• 2 lb. ground venison
• 2 lb. ground pork
• 2 Tbsp. garlic powder
• 2 medium onions, chopped
• 2 Tbsp. sage
• 2 Tbsp. parsley
• 2 tsp. pepper
• 2 Tbsp. Von Hanson’s Special Spice
• 1 tsp. crushed red pepper

Version #2
• 2 lb. ground venison
• 2 lb. ground pork
• 1 large onion, chopped
• 2 Tbsp. Cajun seasoning
• 1 Tbsp. garlic powder
• 2 Tbsp. sage
• 1 Tbsp. crushed red pepper

Version #3
• 2 lb. ground venison
• 2 lb. ground pork
• 2 Tbsp. sage
• 1 Tbsp. crushed red pepper
• 1 large onion, chopped
• 2 Tbsp. parsley
• 2 Tbsp. garlic powder
• 1/2 tsp. allspice
• 1 Tbsp. Von Hanson’s Special Spice
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. liquid smoke

Venison with Sherry-Mushroom Sauce

The cook is: Karen D. www.allrecipes.com

• 1/2 c. all-purpose flour
• 1/2 tsp. ground sage
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 4 Tbsp. butter, divided
• 1 c. chopped Vidalia onion
• 2 c. sliced mushrooms or baby bellas
• 6 (3 oz.) venison tenderloin steaks
• 1 Tbsp. all-purpose flour
• 3/4 c. sherry
• 1/4 c. water

Combine 1/2 cup flour, sage, salt, and pepper in a resealable bag, set aside. Melt 1 tablespoon of butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms, and continue cooking until soft. Remove from pan.

Turn heat to medium-high and melt 2 tablespoons of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove.

Reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk in 1 tablespoon of flour, followed by the sherry and water. Return the vegetables and meat to the pan. Increase heat, and simmer for 15 minutes.

Slow Cooked Venison


• 1 Tbsp. olive oil
• 1/2 onion, diced
• 2 tsp. minced garlic
• 1 lb. boneless venison roast
• 1/2 c. ketchup
• 1/4 c. Worcestershire sauce
• 1/4 c. soy sauce
• 1/4 c. chile-garlic sauce
• 1/4 tsp. liquid smoke
• 1/3 c. water
• 2 tsp. salt
• 1 Tbsp. pepper

Heat olive oil in a skillet over medium heat. Stir in onion and cook until softened, about 3 minutes. Stir in garlic and cook 2 more minutes until softened.

Place venison roast into a slow cooker, and sprinkle with onion mixture. Stir together ketchup, Worcestershire sauce, soy sauce, chile-garlic sauce, water, salt, and pepper. Pour over the venison. Cover and cook on Low until tender and no longer pink, 4 to 5 hours.

Do you have recipes to share? We’d love to hear from you. Email your recipes to kirstenr@htfnews.us. Please include your name, city of residence, and a telephone number.

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