Venison is a great source of protein because it’s also low if fat. Whether you bring home venison after a successful hunt or have to buy it at the store, this easy venison chili recipe is a good one to have around the house. When we serve this hearty dish up the only complaining we hear concerns who has to wash the dishes!
- 2 pounds venison, cut into 1/2 inch cubes
- 1 large onion, finely chopped
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small jalepeno, minced
- 1 28 ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 3 tablespoons ground chili powder
- 2 tablespoons ground cumin
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon cayenne pepper
- 1 large red bell pepper, seeded and chopped
- salt ground black pepper
- 1 10 ounce can red kidney beans, drained
Except for the beans, place all ingredients into slow cooker on the low temperature setting for 4 hours. Then, add beans and continue to cook the venison chili for 1 additional hour. Put in a bowl and top with more finely chopped onions, shredded cheddar cheese and/or sour cream.
This delicious, nutritious venison casserole is guaranteed to be a hit with the entire family. There is something in it for everyone. This dish takes one skillet and one casserole dish and is a more vegetable-rich version of meat and potatoes. This casserole definitely falls into the comfort food category. Try it and you’ll like it!
- 1 1/2 pounds lean venison
- 2 cups mashed potatos
- 1 tablespoon vegetable oil
- 3 tablespoons butter
- 1 red onion, chopped
- 1 red bell pepper, diced
- 2 cloves minced garlic
- 2 stalks celery, diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 beaten eggs
- 1 cup cottage cheese
- 2 tomatoes, sliced 1 cup cheddar cheese, shredded
First, start off by preheating the oven to 350 degrees F. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink and set aside. Then melt the butter in the bottom of a 2 quart casserole dish, spread the mashed potatoes evenly within and set aside.
Heat the vegetable oil in the skillet, then stir in the red onion, bell pepper, garlic, and celery. Cook until the onion has softened, about 3 to 4 minutes. Stir in cooked venison and season with Worcestershire, salt and pepper. Spoon the meat and vegetable mixture over the potatoes in the casserole dish.
Stir together eggs and cottage cheese in a small bowl and spread evenly over meat mixture in the casserole dish. Top with tomato slices, and sprinkle with cheese. Bring the venison casserole together by baking uncovered in the preheated oven until set, about 20 to 25 minutes.
This venison and corn casserole makes for a quick, delicious meal. This dish can be made “high octane” with regular sour cream or lightened with the fat free version. This casserole goes great with a fresh, crisp side salad or some sauteed veggies.
1 pound ground venison
1 can creamed corn
1 can corn
1 cup sour cream
1/2 cup butter, melted
1 box corn muffin mix
1 cup cheddar cheese, shredded
Start by preheating the oven to 350 degrees F, then browning the ground venison. Next, mix together the remaining ingredients except for the cheese. Bake for 30 minutes, then remove from the oven to sprinkle shredded cheese over top. Put the corn and venison casserole back in oven and bake for another 15 minutes or until a clean tooth pick comes out from the center fo the dish. Makes 8 to 10 servings.
Venison chili is versatile dish that can serve as a stand-alone meal or top other items, such as a baked potato, to make a meal. Chili is one of those dishes where the recipe can vary a lot from chef to chef and still be just plain good. The great thing about this venison chili recipe is that it works in a slow cooker, crockpot. Throw everything into the “pool” and then enjoy the good-eatin’ at the end of the day!
- 2 pounds ground venison
- 2 15 ounce cans kidney beans, drained
- 2 15 ounce cans black beans, drained
- 2 15 ounce cans diced tomatoes
- 2 medium onions, chopped
- 1 medium bell pepper, chopped
- 4 garlic cloves, crushed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon hot sauce
- 1 teaspoon salt
Saute onions and garlic in a skillet over medium heat. Add ground venison and cook the mixture until the meat is browned. Add spices to onion-meat mixture and then transfer to slow cooking crockpot. Add the remaining ingredients to the crockpot and give it all a good stir. Cook on the low temperature setting for about 8-10 hours You make this slow cooker venison chili recipe a little faster by cooking on the high temperature setting for 4-5 hours. Serve in a bowl by itself or over rice with cornbread or crackers.
There are many good venison steak recipes that we enjoy, but this simple and savory steak is always a hit around our house. This recipe works great with any cut of steak, whether steaks cut from the loin (backstrap), hindquarters or even loin steaks that have been cut into bone-in chops. The creamy sauce that this recipe creates while cooking works great when served with steamed rice, but also works great over potatoes.
Venison Steak Recipe with Mushrooms
- 1 stick butter
- 1 can French onion soup
- 1 small can mushrooms
Season venison steak with salt, pepper and garlic, and go a little heavier than normal with the garlic. In a lightly-oiled and hot skillet, sear each side of the steaks for one minute on high heat. The, turn the heat to low and add to the pan one stick of butter, one can of French onion soup and one small can of mushrooms. Place into a preheated oven at 350 degrees for 45 minutes.
These tasty steaks should come out fork-tender!
After first serving this jalepeno cilantro dip recipe it is now a must-have party dip around our house. Whether it be a holiday celebration with the family, a Saturday watching college football or just mid-day snack, this flavorful dip goes great with tortilla chips! It also works great for topping venison tacos, fajitas and dipping quesadillas. If you love cilantro then you will love this dip!
Jalepeno Cilnatro Dip Ingredients
- 4 jalapenos seeded
- 1 bunch of cilantro
- 1 cup of sour cream
- 1 cup of real mayo
- 1 packet dry ranch dressing mix (or below substitute)
Ranch Dressing Mix Recipe Ingredients
- 1 1/2 teaspoons dried parsley
- 3/4 teaspoon ground black pepper
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon celery flakes
- 1/4 teaspoon paprika
- 1/4 teaspoon dried dill weed
- 1 tablespoon dried chives
Wash jalepenos and cilantro and shake off excess water. De-seed jalepenos and roughly chop them and the cilantro. I use the entire cilantro bunch, except for the very ends of the stems. Place jalepenos and cilantro in a food processor and pulse until very finely minced.
In a bowl, combine the sour cream, mayo and seasoning. Mix these ingredients together well and then stir in the minced jalepenos and cilantro. Now, grab a bag of tortilla chips because you are ready to enjoy this delicious jalepeno cilnatro dip! And let me tell you, it’s a winner that will work with many of your favorite venison recipes! By the way, the amount of sour cream in the recipe can be adjusted to suit your individual taste.
While living near the western edge of Louisiana is Southeast Texas I was introduced and learn to love Cajun boudin. I believe the French refer to this sausage-like product of consisting of meat and rice as boudin blanc, but I think the Cajuns took it to the next level. Having had a real hankering for some spicy boudin one afternoon, I decided to put together a venison boudin recipe that would satisfy this craving, and at least land close in taste to the boudin I used to enjoy. As it turns out, this boudin recipe is the real deal! This is a great use for ground venison, whether you decide to put it into casings or used for venison boudin balls, also a tasty treat.
- 5 pounds of ground venison
- 3 cups of diced green onion
- 1 cup diced white onion
- 5 diced jalepeno peppers, seeds removed
- 1 tablespoon ground black pepper
- 1 tablespoon ground cayenne (red) pepper
- 1 tablespoon garlic powder
- 4 teaspoons salt
- 5 cups of rice
- 10 cups of water
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 1/2 teaspoons dried oregano
Begin by combining ground venison, onions, jalepenos and the first round of seasonings (black and red pepper, garlic and salt) into a large pot (8+ quarts). Cook the meat and onion mixture until browned. Next, drain off liquid and retain. Add 10 cups of water to the meat, adding in the retained liquid as part of the 10 cup total. Turn the heat up to high. Then combine the second round of seasonings, which includes salt, garlic powder, paprika and oregano. Mix thoroughly and bring the venison/rice mixture to a boil.
As boiling begins, cover the pot, turn the heat to low and cook for 20 minutes. After 20 minutes, turn the heat off and let the pot sit for an additional 10 minutes. The “dirty rice” can now be left to cool for stuffing into casings or may be used for creating fried boudin balls, also a crowd-pleasing appetizer. After stuffing, boudin must be steamed, smoked or grilled prior to eating to cook the casing. I prefer to put my boudin sausage in a smoker for about one hour at 200 degrees.
This venison boudin recipe is quite simple and has been a real hit around our house. We eat our boudin right out of the casing or on crackers with mustard or Louisiana hot sauce.
Fall is the perfect time for rich, delicious slow cooking. And what better way to enjoy the season that with a perfectly seasoned venison roast? One of my favorites is venison roast that is slow cooked with onion, creamy mushroom soup and a few additional, simple spiced. This roast is a simple but tasty way to enjoy venison.
- 3 pounds boneless venison roast
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 large onion,chopped
- 2 stalks celery, chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
First, placed your trimmed venison roast into the slow cooker and cover with chopped onions and celery. Sprinkle venison with Worcestershire sauce, soy sauce, garlic powder, salt and pepper. In a bowl, combine the cream of mushroom soup with the dry onion soup mix. Mix these together and then pour over the roast. Finish by cooking the venison roast on Low setting for 6 hours. Serve with the sides of your choosing and enjoy!
This is a great venison casserole recipe that will have the whole family offering the chef a round of applause. This recipe using cream cheese to make a rich, delicious venison casserole that is always a crowd pleaser. Serve this casserole with a tossed salad and some crusty garlic bread for rave reviews!
- 1 1/2 pounds ground venison
- 1 can 15-ounces tomato sauce
- 1/2 teaspoon salt
- Ground black pepper to taste
- 8 ounces wide egg noodles
- 1 1/2 cup small curd cottage cheese
- 3/4 cream cheese (or sour cream)
- 1/2 cup chopped green onions
- 1 cup grated sharp cheddar cheese
Start by preheating your oven to 350 degrees. Brown ground venison in a large skillet on medium-high heat, then add tomato sauce, salt and ground black pepper to your liking. Stir mixture, then allow to simmer on low heat.
Cook egg noodles until al dente, drain and set aside. In a medium bowl, combine cream cheese (or sour cream) and cottage cheese. Again, add ground black pepper to taste. Add this mixture and chopped green onions to the egg noodles and stir.
To assemble the venison casserole, add about one half of the noodles to a 9 x 13 or similarly-sized baking dish. Top with half the venison meat mixture, then sprinkle on half the grated sharp cheddar. Repeat, laying noodles, meat, and cheese again. Bake the casserole for 22 minutes or until all cheese is melted.
Most folks will tell you that there is nothing better than venison backstrap on the grill, and I think they are right. This venison backstrap recipe is as simple as it is fantastic! All you really need is some venison and some bacon and you are in business.
- 1 1/2 pounds of venison backstrap
- 10 slices of bacon
- garlic powder
- skewers or toothpicks
Prepare backstrap for cooking and pat dry. Cut backstrap into bacon-width sized pieces, about 1 1/4 inch slices. Wrap each backstrap fillet with a single slice of bacon and then toothpick or skewer the bacon in place. I prefer to put fillets on skewers because 3 or 4 of them will fit on a skewer and it makes the mini-steaks easier to handle on the grill.
Season with salt, pepper and garlic powder to taste. Grill bacon-wrapped fillets over medium-high heat for about 6 minutes per side, then let sit for 5 minutes before serving. Alternatively, this venison backstrap recipe can be also cooked in the oven broiler at 450-500 degrees for 6 minutes per side.