Recipes for the second week of deer camp



As promised from last week’s recipe section, here is round two of venison recipes from The Wildlife Chef cookbook. For those who had a successful opening weekend hunt, these may come in handy to cook up for the rest of the deer season and beyond. Enjoy and stay safe and warm.

Venison Au Vin

• 1/4 lb. salt pork
• 1 lb. venison stew meat
• 1/2 tsp. black pepper
• 1 tsp. parsley flakes
• 2 medium onions, quartered
• 2 c. fresh mushrooms

• 1 c. white wine
• 1/2 c. red wine
• 1/2 tsp. salt
• 1 small bay leaf
• 2 c. diced potatoes
• 3 cubed tomatoes

Fry cubed salt pork until crisp. Remove meat and drain. In the hot fat, brown cubed venison, rolled in flour. Put wine, salt and seasonings in a Dutch oven. Bring mixture to almost a boil and put in the browned meat along with onions, potatoes, tomatoes and mushrooms.



Bake in a 350-degree oven for 3 hours. Check to make sure it does not go dry. Add more wine if it is.

Serve over wild rice or mashed potatoes.

Deerburger Skillet Meal

• 1 Tbsp. butter
• 1/2 lb. ground venison
• 1/2 medium onion, chopped
• 1/2 green pepper, chopped
• 1 c. canned tomatoes
• 1/2 Tbsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/16 tsp. pepper
• 3/4 c. water
• 3 oz. noodles

Melt butter in fry pan. Add ground venison. Stir to brown the meat. Add chopped onion

and green pepper and continue cooking until onion is light brown. Add all ingredients except noodles. Stir and heat to boiling. Spread uncooked noodles over the top. Cover tightly. Simmer for 15 minutes or until noodles are tender and have absorbed most of the liquid.

Venison and Rice Casserole

• Lard or suet
• 2 lb. ground venison
• Salt and pepper
• 2 c. celery, diced
• 2 c. onions, diced
• 1 green pepper, diced
• 1 can cream of mushroom soup

• 1 can chicken and rice soup
• 1 c. uncooked rice

Melt lard or suet in large fry pan. Add venison, salt, pepper, celery, onion and green pepper and cook until brown. Combine remaining ingredients and pour over meat and vegetables. Simmer for 1 hour.

Venison Soup

• 2 1/2 lb. venison (shank, flank, neck, or
• 2 qt. cold water
• 1 c. diced carrots
• 1 1/2 c. diced potatoes
• 3/4 c. diced celery
• 1/2 c. finely chopped onion

• 2 Tbsp. finely chopped parsley
• 3 c. tomato juice
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. savory
• 1 Tbsp. sugar

Simmer meat in salted water for 2 to 2 1/2 hours, skimming occasionally. Let broth stand overnight or until fat has congealed. Remove congealed fat and add vegetables, juice and seasonings. Simmer slowly for about two hours.

Venison and Corn Casserole

• 1 lb. ground venison

• 4 celery stalks, diced
• 2 medium onions,
•1 can (10 1/2 oz.)
tomato soup
•1 can (1 lb.) cream-style
•1 can (15 1/2 oz.)
kidney beans, drained
•1 tsp. garlic salt
•Dash of pepper
•1 1/2 Tbsp.
Worcestershire sauce
•1 tsp. chili sauce
•1 package (3 3/4 oz.)
corn chips

Heat oven to 375 degrees. Brown ground

venison in large, heavy skillet. Add celery and onions. Cook and stir 3 minutes. Reduce heat. Stir in soup, corn, beans and seasonings. Pour into 2-quart casserole. Bake uncovered 20 minutes. Top with corn chips. Bake 10 – 15 minutes, or until chips are slightly toasted.

Variation: Omit corn chips. Bake 35 minutes and serve with corn bread.

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

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