7 Great Venison Recipes
From chicken-fried to stuffed backstraps, try these creative and delicious venison recipes at home.
Fall in Texas is often a punchline, with the weather often forgetting to play ball remaining unseasonably warm. Though the temperatures will take their sweet time to cool down for the first month or two, it also means that Whitetail hunting season is nigh. Once the cooler is full, the next step is to turn your harvest into a phenomenal feast.
Here are 7 great venison recipes to try this season:
Chicken-Fried Venison & Waffles
Delicious doesn’t begin to cover this creative use for the smaller steaks trimmed off the hind legs. Fried until golden crisp then finished with a drizzle of serrano-spiked local honey. Your brunch game just got a serious makeover. Recipe here.
Seared Backstrap with Blackberry Sauce
Glistening like rubies, the blackberries provide a subtle pairing allowing the true flavor of the venison to shine. This is a great dish particularly for fall or winter, with rich berries and an amazing spice aroma. Recipe here.
Venison, Bacon & Poblano Wraps
A great one for camp – these wraps are more about the assembly than the cook time. The bacon also helps helps the venison moist during the cook. You can fit 4-6 wraps per skewer, before letting them hit the grill to transform into charred, crisp morsels of goodness. Recipe here.
Pork & Venison Meatball Sub
This stuffed meatball sub with pork and venison is a great use for extra ground venison, but is a stand alone winner with two epic layers of cheesy goodness. Footlong FTW! Recipe here.
Walnut & Mushroom Stuffed Back Strap
Once you learn how to stuff and truss a backstrap, you’ll be imagining up all sorts of amazing fillings and flavor combinations. This one uses walnut, cremini mushroom and sage, and the quick sear keeps the venison nice and rare on the inside. Recipe here.
Hearty Venison Bolognese
Trying to figure out what to do with all that ground meat? Try this Bolognese recipe – basically a rich tomato-based meat sauce perfect to spoon generously over pasta. Recipe here.
Bloody Mary Jerky
Sure, it’s easy to turn the smaller scraps into jerky, but get creative with the flavor! Flecked with sundried tomato powder, celery salt and even a little horseradish, this Bloody Mary jerky is like a handheld breakfast snack. Recipe here.
About The Author
By Jess Pryles
Jess Pryles is a full fledged Hardcore Carnivore. She’s a live fire cook, author, and TV personality with a particular passion for beef and meat science. She’s also a respected authority on Texas style barbecue. Born in Australia, she now resides in Austin, Texas
