How to Cook Venison with Recipes

How to Cook Venison is somewhat like beef in texture and flavor. It is also like cooking beef. The loin chops and steaks may be fried. The saddle and leg may be roasted, but the tougher cuts like the shoulder should be braised.

Freshly killed venison is usually allowed to hang for a few days, but the meat is sufficiently tender without hanging.

To prepare either chops or steaks, wipe with a damp cloth, brush with vegetable or olive oil. Sprinkle with salt, pepper and garlic if desired. Place on a broiler pan or in a frying pan and cook as you would a beef steak or pork chop.

How to cook venison for roasting a leg or saddle, wipe with a damp cloth. Place in a shallow roasting pan with no cover. Cover the top with some type of fat or lay thin strips of bacon across top. Sprinkle with salt and pepper. If desired add a few cloves of garlic in the flesh. Place in an oven at 325 degrees. Per pound bake 15 to 20 minutes for rare; 20 to 25 minutes for medium rare; 30 minutes for well done.

Baste frequently throughout the roasting.


Preheat oven at 325 degrees.

Marinade roast for 48 hours in apple cider, turning occasionally. Dry meat with paper towels and rub with a garlic salt, salt and pepper mixture. Roll in flour and brown in a little oil in a heavy oven pan. Pour the cider marinade over the roast and bake uncovered until tender. Baste frequently while roasting.


  • (1) 4 to 6 pound shoulder or haunch roast
  • ½ Cup flour
  • ¼ Cup vegetable oil
  • 2 Cups tomato juice
  • 2 Medium onions, chopped
  • 2 Medium carrots, peeled and sliced
  • 2 Stalks celery, including leaves cut into ½ inches
  • 2 Cloves garlic, crushed
  • 2-3 Teaspoons salt
  • 2 Teaspoons oregano leaves
  • ½ Teaspoon black pepper
  • 2 Pounds mushrooms, sliced
  • Cornstarch
  • 2 Tablespoons butter
  • 2 Tablespoons fresh chopped parsley

Heat the ¼ cup vegetable oil in a large heavy kettle. Coat the meat with the flour and brown on all sides in the hot oil. Add the tomato juice, onions, carrots, celery, garlic, salt, pepper and oregano. Cover and bring to a boil. Reduce heat and simmer until the meat is tender, about 3 ½ hours. Turn meat over once to cook on both sides.

Sauté sliced mushrooms in a little butter. Add salt, pepper and parsley.

When meat is tender, move to a platter. Remove the vegetables to a plate and measure the broth in the pan. You may need to add more water to the pan if the broth has cooked up. Measure 1 Tablespoon of cornstarch per cup of broth into a bowl. Add a little cold water to the cornstarch and mix until smooth and fluid. Add the cornstarch mixture to the broth and reheat, stirring constantly until gravy has thickened.

Add the sautéed mushrooms to the gravy, and serve with meat and vegetables.


Salt and pepper deer ribs. Place in a shallow covered pan with water. Bake in oven at 400 degrees for about 2 hours. Make sure pan does not dry out. When the ribs are almost done, pour barbeque sauce over top of ribs and bake another 30 minutes, uncovered.


  • 5 Pounds ground deer meat
  • 5 Tablespoons Morton’s Tender Quick
  • 2 Tablespoons coarse black pepper
  • 2 Tablespoons mustard seed
  • 1 Tablespoon brown sugar
  • 1 Tablespoon garlic powder
  • 1 Tablespoon cayenne
  • 1 Tablespoon ground red pepper
  • 1 Tablespoon liquid smoke
  • 1 Cup dry quick oats
  • 3 Cups warm water

Preheat oven at 350 degrees.

Set aside 1 Cup of the water. Mix thoroughly all of the remaining ingredients. Cover and let stand for 1 hour. Mix in third cup of water and let stand another 30 minutes.

Stuff meat into casings or roll into 2x10 inch rolls and wrap in foil. If using foil, punch holes so as to let fat drain from sausages.

Bake for 70 minutes turning sausages over once.


  • 4 (4 inch thick) venison steaks cut into ½ inch strips
  • Flour
  • Salt/pepper
  • Butter
  • 1 Cup Burgundy wine
  • ½ Cup water
  • 2 Cups sliced mushrooms

Melt butter in a heavy skillet. Roll steak strips in the flour and place in the hot butter. Sprinkle with salt and pepper. When steaks are brown, add wine, water and mushrooms. Cover and simmer for 45 minutes or until tender.


  • 3 Pounds venison roast, cubed
  • ½ Cup flour
  • 1 ½ Teaspoon salt
  • 1 ½ Teaspoon black pepper
  • ¼ Teaspoon nutmeg
  • ¼ Teaspoon ground cloves
  • ¼ Teaspoon cayenne pepper
  • ¼ Cup butter
  • 3 Large sliced onions
  • 2 Cloves crushed garlic
  • 2 Cups peeled and quartered fresh tomatoes
  • 2 Tablespoons chopped parsley
  • 1 ½ Tablespoons Worcestershire sauce
  • 4 Drops tobacco sauce
  • 1 ½ Cup red wine
  • Salt/Pepper
  • 1 Cup sliced mushrooms
  • 1 Tablespoon butter
  • Sour cream

Preheat oven to 300 degrees.

Mix together salt, pepper, nutmeg, cloves, cayenne and flour. Roll meat into mixture to cover each piece. Melt ¼ cup of butter on top of stove in a heavy ovenproof pan. Place floured meat into butter and brown. Add onions and garlic and brown. Stir in tomatoes, parsley, Worcestershire sauce, Tabasco, and wine. Cover and bake for 2 ½ hours.

Sauté mushrooms in the 1 Tablespoon of butter. Add salt and pepper to taste. When stew is done, stir in the sautéed mushrooms. Top each serving with a tablespoon of sour cream.

› How to Cook Venison

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