Do you have a lot of venison still in the freezer from hunting season? That’s an exciting “problem” to have! This hearty-healthy alternative to beef is lower in saturated fat (naturally lean), lower in cholesterol, has no antibiotics, and is higher in protein than store-bought beef. So, don’t forget to include it in meals at your family reunions or get-togethers: you may inspire some family members or friends to become your newest hunting buddies, too.
Here is a list of venison recipes that will help you use your meat in new ways, all while enjoying this beautiful summer weather.
Venison Marinade (recipe from Food.com)
The trickiest part about grilling venison is ensuring that it doesn’t dry out. Try this bold marinade on steaks to keep them juicy. You’ll wonder why people waste their time and money on beef steaks when you sample wild game in this savory sauce.
- 3 Tbsp. canola oil
- 1 Tbsp. lemon juice
- 1 Tbsp. worcestershire sauce
- 1 Tbsp. soy sauce
- 1-2 tsp. minced garlic
- 1/2 tsp. ground pepper
- 1 (1 1/2 lb) pkg. venison steaks
- Mix all marinade ingredients together in a measuring cup.
- Place steaks in a large freezer bag.
- Pour marinade over steaks and seal bag.
- Place bag in a flat casserole dish so steaks are in a single layer
- Marinate in the refrigerator for at least 4 hrs., turning over every 30 minutes.
- Drain marinade and grill steaks to desired doneness.
Grilled Venison Kabobs (recipe from the Missouri Department of Conservation)
Kabobs make family outings and meals with children fun, quick, and easy. This recipe serves four, and everyone gets to pick their desired combinations of vegetables and meats. It’s a lighter meal, making it perfect for those hotter summer days.
- 1 lb. venison sirloin
- marinade of your choice
- 1 medium onion, cut into wedges
- 1 small zucchini, 1/2-inch slices
- 1 red or green pepper, cut in 1-inch pieces
- Whole button or morel mushrooms
- Cherry tomatoes
- Use partially frozen deer meat (slice 1/4 inch thick).
- Pour 2/3 of the marinade over venison and refrigerate for 3-4 hours.
- Steam onion, zucchini and green pepper in microwave until almost done.
- Remove and drain.
- Toss all vegetables in remaining marinade.
- Thread meat and vegetables on metal or bamboo skewers.
- Grill for 10-12 minutes or until meat is done.
- Brush with remaining marinade from vegetables.
Grilled Deer Burgers (recipe from Free-Venison-Recipes.com)
Grilling wild game shows your capability to provide food for your family without stepping into a store. However, venison burger prep is a bit different. The burger will fall apart easily with deer meat alone, which is why this recipe uses the addition of beef with an egg. If you don’t want to use beef, try adding in breadcrumbs (start at 1/4 cup) as a binder instead. Leaner meat cooks faster, so keep an eye on the burgers to make sure they don’t burn to a crisp. Keep the burgers about 1/3 lb each (about 1 inch thick), and don’t flip them too soon!
- 1 lb ground venison
- 1 lb fatty ground beef
- 1/4 cup bread crumbs
- 1 whole egg
- 2 tablespoons of finely chopped red onion
- 1 tablespoon of finely chopped green pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon liquid smoke
- 1/2 teaspoon cayenne pepper
- Combine ingredients, mixing well.
- Form into patties.
- Grill over medium high heat for 4 to 6 minutes per side, or until the internal temperature of the venison burgers reaches 160 degrees F.