How to Cook Venison

VENISON

Venison is the meat harvested from members of the family Cervidae, which include white-tailed deer, elk, moose, red deer, reindeer, fallow deer, roe deer, and chital. In Minnesota, we hunt white-tailed deer in the fall, which is where I get the venison that I use to write all these recipes. Otherwise I would have to buy it from the co-op, which would be really expensive.

Venison is a lean meat, so it needs to be cooked gently, only to medium doneness, at most. Or you can marinate or brine it to preserve some of the moisture.

Venison Recipes

Hunter's Schnitzel with Mushroom Sauce

This is a good recipe for making around the hunting shack during deer season. Breaded and fried venison cutlets in a mushroom cream sauce.

Ground Venison:
Chili con Carne
Deer Brats Braised with Sauerkraut and Juniper
Elk Burgers with Roasted Garlic Mayo
Pan-Fried Deer Bratwurst
Stuffed Winter Squash
Venison Meatballs in Marinara

Venison Roasts:
Deer Loin Brined with Juniper and Red Pepper
Grilled Deer Loin with Buttered Corn
Other Venison Recipes:
Grilled Venison Steaks with Chimichurri
Deer Hunter's Stew