Fast and Easy Venison Recipes

Now that deer season is almost over, some of you have some venison in the freezer. I love opening the freezer and finding all those little white packages stacked up in there! It’s like money in the bank. I use venison in place of beef much of the time and it saves me a ton of money on my grocery bill. Venison is much lower in cholesterol and fat and has more protein. Now as most of you know, being so lean, if you have had “venison burger” packaged up, it has had some fat added to it. If the processor doesn’t add some fat, it won’t stick together like hamburger. It is still going to be much leaner than regular hamburger meat and much healthier for you.

If you got a good shot on your deer, meaning you didn’t rupture the stomach or liver, and you had a good processor process your deer, you should not have a strong “wild taste”.

Unfortunately, for my husband, I don’t really like to cook. Therefore most of my cooking is “fast and easy” type recipes. I would like to share a few of those with you for cooking venison. My recipes are going to be using mainly the deer back strap, round steak and burger. These recipes are low cost and simple and you probably have everything you need already in your pantry.

4 tablespoons flour 4 venison back strap steaks

1 teaspoon ground sage salt and pepper

½ teaspoon crushed thyme leaves low fat cooking spray

Stir together the flour, sage and thyme in a plate. Coat the steaks with the flour mixture. Heat the cooking spray in the skillet and drop in the flour coated steaks. Brown your steaks on medium heat, turning once and brown on the other side. Remove from skillet and salt and pepper to taste.

*Depending on how thick your steaks are, you may want to slice them in half so they will be thin enough to cook through quickly.

2 venison steaks, cut into bite size pieces 1 can of cream of mushroom soup

½ soup can milk low fat cooking spray 2 cups cooked rice salt and pepper

Heat the cooking spray in skillet. Add venison and cook until done, but don’t over cook. Remove venison from skillet. Pour soup into bowl and add ½ can of milk. Blend this with whisk until well mixed. Pour this into the skillet and mix together with “drippings” in skillet. Add venison and cook until everything is heated through. Spoon the meat mixture over the cooked rice on plate. Salt and pepper to taste.

2 venison steaks, cut into bite size pieces 1 pkg. McCormicks Brown Gravy Mix

1 cup water low fat cooking spray

3 cups cooked wide egg noodles salt and pepper

Heat the cooking spray in skillet. Add venison and cook until done, be careful to not over cook or it will get touch. Mix gravy mix with water in separate bowl, according to directions. Add gravy to skillet and stir together with “drippings” in pan. Heat through. Add venison and cook until everything is heated through. Spoon over cooked noodles. Salt and pepper to taste.

1 lb “venison burger” 1 16 oz can, drained, stewed tomatoes

2 cups cooked elbow macaroni 1 8 oz can tomato sauce

Brown deer burger in skillet until done. Add stewed tomatoes and heat through. Stir in drained, cooked, elbow macaroni. Add tomato sauce and stir until well mixed and heated through. I like to serve this with a hot pan of cornbread!

These are my favorite recipes to cook with my deer meat other than the old stand by of dredging in flour and egg mixture and frying. Of course, I do have to fix this every now and then with some mashed potatoes and good old fashion white gravy! Or cut the steaks into strips and dip them in egg and flour then fry them up as steak fingers. This is one of my kids favorites!

You can also use the “venison burger” in place of hamburger meat in spaghetti, chili and hamburger helper.

I hope this has given you a few different ways of using your venison. Cook up and enjoy! If you have any “quick and easy” venison recipes, let me know. I am always looking for something new to try!