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Get Cooking with the Brothers of the Hunt

Below, we've compiled a list of our favorite venison recipes, specially selected for the newbie chef in mind. Even newcomers to wild game offerings can enjoy these recipes.

recipes

John Elliot's Red Meat Marinade

Enjoy this marinade on any red meat, heck chicken and shrimp work great too! Venison, espcially backstrap cuts, work really well with this marinade

Ingredients:

  • 1/4 C Worchestershire Sauce
  • 1/4 C soy sauce
  • 2 TBSP Brown Sugar
  • 2 TBSP minced garlic 
  • 2 TBSP lemon juice
  • Splash of red wine

DIrections:

  1. Place all marinade ingredients into a bowl and whisk together.
  2. Put your red meat and m in a sealable container or plastic bag for a few hours or overnight. For shrimp, half an hour is plently. 

Matt's Tuscan Venison Stew

This stew is a dark and rich concoction that can make use of virtually any cut of venison. Turn that silverskined meat into a savory dish that pairs well with white rice or a soft loaf of focaccia. If you do not have enough whole peppercorns, grind up what you have to increase the flavour that is released. I prefer to start this in the morning before leaving for work, then I finish up the dish when I get home for dinner.

Ingredients:

  • 2 LBS cubed venison
  • 2 TBSP minced garlic
  • One 14.5 OZ can crushed tomatos
  • 1/2 OZ whole peppercorns 
  • One bottle of red wine (preferably chianti)
  • Kosher salt to taste
  • Splash of red wine

DIrections:

  1. Add all ingredients to a large slow cooker, turn on low for at least 6 hours.  Put in 1/2 tsp of salt to start, you can adjust later as needed. 
  2. When the slow cooking is completed, pour the stew into a pot on the stove and reduce the liquid until it is thick and gravy-like.
  3. Serve over rice, or paired with focaccia.

John Elliot's Venison Jerky

Mix up a batch of this jerky and share it all season long. There is plently of room in this recipe for mixing things up and putting your own spin on the classic hunting snack.

Ingredients:

  • 2/3 LB ground Venison
  • 1/2 C soy sauce
  • 1/2 C worcestershire sauce
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp seasoning (Cajun, smokey, old bay, whatever)

Directions:

  1. Mix all ingredients in a large bowl.
  2. Load the ingredients into a jerkey gun and lay out thin strips directly into dehydrator trays.
  3. Dehydrate for 5-6 hours, swapping tray orientation from top to bottom  halfway through to dry the jerky evenly. 

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