| From the kitchen of B.C. MacDonald & Metrology Center...
Greatest Venison Recipes |
| If you have a venison recipe you'd like to share on this site, please email it to Sarah at sarahc@bcmac.com |
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Deer Steak Marinade
Chef: Travis (B.C. MacDonald & Company)
3/4 tsp. Garlic Salt
1/4 cup Brown Sugar
1 tsp. Black Pepper
1 tblsp. oil
2 tblsp. water
1/4 cup Kikkomann Soy Sauce
1 tsp. Meat Tenderizer
Combine all ingredients into a large ziploc bag and marinade overnight. Treats about 2 lbs of meat. |
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Deer Chili
Chef: Mary (itpstyli)
2 lb. deer burger
1 med. onion, diced
1 pkg chili seasoning
2 qt. stewed tomotoes
Jane's Krazy Mixed-up Salt & Pepper to taste
1 tsp. cayenne pepper
1 tsp. cumin
1 tsp. garlic
Shredded cheddar cheese
Brown meat and onions in large stock pot. Salt and pepper to taste. Add chili seasoning, stewed tomatoes, and seasonings. Let simmer about 1 hour. Top with cheese. |
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Mini-Venison Burgers
1/2 lb. ground venison
1/2
lb. ground pork
1 cup chopped mushrooms
1 cup chopped apples
2 ounces blue cheese
16 mini potato rolls
Salt and black pepper
to taste
Heat grill. Mix venison, pork, salt, pepper, mushrooms, and apples and form into 16 small patties. Grill to medium doneness and crumble blue cheese on top. Serve on potato rolls.
Suggestion: Add your favorite wing or hot sauce on top to make a buffalo style burger. |
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Venison Jerky
5 lb. venison
1 cup soy sauce
1/2 cup lime juice
1/2 cup vinegar
1/4 cup crushed red chili flakes
2 tablespoons garlic powder
Slice meat against the grain approximately 3/16 to 1/4-inch thick. It works best to slice the meat while still partially frozen.
In a bowl mix soy sauce, lime juice, vinegar, red chili flakes, and garlic powder. Add the meat to the mix and marinate at least 24 hours, refrigerated.
Rack the meat in a hot smoker and smoke at a low temperature, approximately 100 degrees F, for 1 to 2 days until almost crispy. Don't over dry or it will turn out too crunchy. Store, well wrapped, in non-frost free freezer up to one year.
If you don't have a smoker, you can use your oven heated to 200 degress F. Cook the meat until it is completely dried, approximately 6 to 8 hours, turning as needed for uniform drying. |
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Sloppy Joes
1/4 lb. bacon
2 lbs. venison stew meat
1 large yellow onion, chopped
1/2 cup brown sugar
1/4 cup wine vinegar
1 tbl. ground cumin
1 tsp. chili powder
2 tbls. minced garlic
1 tbl. dijon-style mustard
1 cup ketchup
Salt and pepper to taste
Place bacon in large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble, and set aside. Brown stew meat in bacon grease for flavor.
Put onion, sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt and pepper in slow cooker and mix well. Add bacon and venison and stir together.
Cook a minimum of 8 hours on Low. Use a for to separate the meat into a thick Sloppy Joe-style barbecue.
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