How to Cook Venison – The Ultimate Guide is your one stop to learn everything there is to know about cooking venison! From processing, to sourcing and cooking various cuts of deer meat, you will find the information you need! Complete with over 50 recipes!
Have you always wanted to learn about cooking venison? Venison is a protein that has been eaten since paleo times. It is healthy and delicious, if you know the secrets to cooking it properly.
We will give you over 50 recipes from some of the worlds’ most renowned venison chefs. Plus a whole lot of useful information to make you an expert too.
What is Venison?
Venison comes the Latin verb venari, or ‘to hunt’, according to D’Artagnan. In that context, venison can be applied to boar, rabbit, hare, moose, antelope, elk, caribou and a few other species of wild game. The term most often refers to deer meat.
It can also refer to any specific cut of the animal, as with beef and pork different cuts are referred to with different terms. For instance, loin or filet, bottom round, top round, flank, etc.
In different areas of the world, the regulations differ. In most American states, there are specific times of the year when deer can be taken.
These are usually in the fall after the fawns are mature enough to survive for themselves and before the winter, when food is less plentiful.
In many areas, it is essential to hunt deer to reduce the populations. Loss of habitat due to human encroachment on their territories has played a huge role in over population of deer herds in many areas.
If populations are not reduced the entire herd will suffer from starvation, during the winter.
Car accidents are a large danger to deer and motor vehicle users in many regions, especially when a herd is overpopulated.
There are also diseases and pests that will be more prevalent in an overpopulated herd. In the northeast, pests like deer ticks are quite dangerous to humans, they are carriers of Lyme disease.
Is Venison Healthy?
This question is, as they say, is relative. Comparatively speaking venison has almost half the fat of beef and more protein. It also contains almost no saturated fat. It is high is iron, niacin, vitamin B6, and riboflavin.
Deer meat also has about half of the calories and less than 1/4 total fat, compared to pork, according to the USDA National Nutrition Database.
That being said, venison is still a “red meat” and does contain cholesterol (about 30% of the RDV per serving). It is suggested that we only eat red meat a few times per week.
With the grocery store shelves teeming with “grass feed” and “no antibiotic” beef and pork, venison is a clear choice for an alternative.
In my particular area, the deer feed heavily on apples and residual corn and soybeans left in farmers’ fields, after the harvest. In other areas, deer feed heavily on nuts and berries. They are about as organic as you can get.
Deer Meat Processing
Proper processing of the deer meat is terribly important. Not only for taste of the finished product but for food safety as well.
Field dressing should be done immediately. Make sure you are knowledgeable in this art. Here is a good YouTube field dressing video to get you started.
If you need help with identifying individual cuts of venison, see our Venison cuts plus their uses article.
Aging Deer Meat – Dry Aged vs. Wet Aged
There is much debate whether aging helps tenderize the meat. We are convinced that it aids in tenderizing the meat.
Aging breaks down collagen and connective tissues in the meat, as this article from RealTree explains in more depth.
There are 2 methods for aging meat. Dry aging and wet aging. Both types of aging should be done for 2 to 7 days. Larger bucks could take up to 14 days. After aging, the meat should cut into different cuts, packaged, labelled and frozen, if not consumed within a short period of time.
Dry Aging
When dry aging you need to have a clean area, protected from animals but cold enough. The temperature must be below 40°F and above 32°F to hang the deer.
If you do not have these conditions, you could dedicate a refrigerator to aging deer for the season. Quarter the deer leaving it loosely wrapped and store it in the refrigerator.
It is suggested that a fan to circulate the air will enhance and speed up the aging process. Battery operated fans are widely available.
When dry aging, the outer layer of meat will dry out and should be cut off and discarded.
Wet Aging
Wet aging serves the same purpose, but is done in vacuum sealed bags to maintain the moisture levels. We prefer dry aging but in years when the weather is too warm, we have wet aged deer as well.
When cutting the deer into specific cuts, have a clean workspace, clean, sharp tools and clean hands, or food grade gloves.
Vacuum pack or wrap the cuts immediately. Then label them and get them into the freezer right away.
When you are ready to cook a cut of meat. Remove it from the freezer a day or two ahead of time and thaw it in the refrigerator, to minimize any harmful bacteria that can grow at room temperature.
Why Does Some Venison Taste Gamey?
Deer meat quality depends on two different, but related factors. Topography and food sources.
The main source of food in the deer population around your local area will have a large effect on the flavor of your venison.
Deer that have to work harder for sustenance can have a tougher texture, due to more developed muscles and tendons, than deer populations that have plentiful food sources.
Deer taken in a flat topography will ultimately be more tender. These deer generally feed on corn, beans and fruits and will have less gamey taste.
Deer taken in areas, where there are lots of mountains and woods have a tougher texture, the gamey flavor comes mostly because they eat acorns and evergreens.
As a result, tougher deer may need special treatment sometimes, to remove the gamey taste and/ or tougher texture.
How to Remove Gamey Taste From Deer Meat
Because of the low fat content of deer meat, special care must be taken to ensure that the venison does not dry out and the flavor is not gamey.
Some things that we already discussed above will minimize the gaminess of certain game species.
- Proper cleaning and butchering
- Soaking meat to remove gaminess. This is a highly disputed topic among hunters. Many hunters swear by soaking the meat prior to packaging and freezing. Some of the most common soaking ingredients include;
- milk
- buttermilk
- vinegar
- salt water
- lemon juice
- Proper freezing. Vacuum packaging works the best, but freezer paper can be used as well as commercial freezer bags. Make sure to eliminate as much air from them as possible.
- Proper cooking, more on that below.
- Marinating venison. More below.
General Rules for Cooking all Types of Venison
- Always use a good quality meat thermometer and test the internal temperature of the the meat for doneness.
- Deer meat is best cooked to medium-rare. Do not cook over 135°F, except when slow cooking deer meat
- Practice safe raw food handling procedures! ie: process properly, freeze immediately, thaw under refrigeration.
- Let meat come to room temperature for about 30 minutes, especially when quick cooking, such as baking, pan frying or grilling..
- Tenderizing cuts from larger deer with a meat mallet can help. In particular, loin and tender roast cuts.
Quick Cooking Deer Meat
It is especially true that different techniques must be used when quick cooking the meat. When making kebabs, stir fries and sandwiches, the best way to ensure tender, great tasting meat is to soak or marinate the meat.
Milk, buttermilk, vinegars and vinegar/ oil based marinades all work well for this. Salt is also a good tenderizer, when applied hours or a day prior to cooking. This Venison Teriyaki is a good example. Marinate in refrigerator, if marinating longer than 30 minutes.
Dishes like burgers, meatloaf, meatballs and other fast cooking recipes require added fat. This is because of the low fat content in the meat.
Types of Fat to Choose
- pork fat
- bacon
- beef fat, our favorite for burgers, we use steak trimmings from our local butcher
- butter or oil added to meat
- cheeses
How Much Fat to Use
Obviously, the more fat you use, the less healthy the meat becomes. For ground recipes, we use a mixture of 80% venison and 20% steak fat. That is the percentage that gives burgers and meatballs the perfect texture and flavor, while still being able to taste the venison and maintaining as much of the healthy aspect as we can.
Make sure both the fat and the deer meat are ice cold before grinding. It is also beneficial to freeze the grinder attachments and sausage stuffers. This way you avoid most of the bad pathogens that can infect the meat, when it warms up.
We usually freeze the meat for an hour or two, so that it is ice cold.
Work quickly when grinding meat and wear clean, food safe gloves. Once meat is ground, refrigerate or freeze immediately.
**Pro Tip** Only grind enough meat for a few servings. Ground meat tends to freezer burn faster than large chunks. When processing the deer, save any meat that is destined to be ground in separate bags labelled as such. Then grind as needed throughout the year. The meat will have a better flavor, ultimately.
List of ingredients commonly used for cooking deer meat
- onions, shallots, scallions, leeks
- tomatoes
- carrots
- potatoes
- garlic
- blackberries
- green beans
- peas
- celery and other vegetables
- red wine or sherry
- Worcestershire sauce or soy sauce
- spices and herbs, including;
- cloves
- juniper berries
- cinnamon
- bay leaf
- cumin
- coriander
- chili powder
- paprika
How to Cook Venison, Ground Venison Recipes
When you grind your venison you open up so many possibilities! Meatballs, burgers, chilies, casseroles, venison sausages and more.
Mix deer meat with fat at your preferred ratio, using recommendations above. Add any flavorings that you prefer.
Handle the meat as little as possible to maintain the texture and not make the meat tough. The addition of raw eggs or milk/ buttermilk can help with burger that tends to be dry. Also adding cheese to the meat will increase the juiciness of the ground meat.
Use a cast iron skillet or your grill over medium-high heat.
Spices to Use for Burgers, Meatballs, Sausages
- garlic
- oregano
- Italian Seasoning
- basil
- parsley
- coriander
- cumin
- paprika
- hot pepper
- thyme
- rosemary
- fennel
- pepper
- salt
Here are some delicious recipes using ground deer meat.
Venison Chorizo
Learn how to make your own specialty sausage with venison. This Venison Chorizo Recipe is a delicious addition to your journey with venison.
Make This
Pin
Venison Italian Sausage Recipe
This Venison Italian Sausage Recipe only takes a few minutes to make so it couldn't be easier! Delicious, fresh new use for your deer.
Make This
Pin
Venison Breakfast Sausage
This Venison Breakfast Sausage recipe is easy and delicious! Make your own. Here is a step by step tutorial that will make you a pro.
Make This
Pin
Venison Meatballs
Venison Meatballs are an easy, low fat alternative to beef! These Venison Meatballs can be baked, or air fried to make them even healthier!
Make This
Pin
Low Fat Venison Sausage Casserole
Low fat venison sausage casserole is an extremely tasty and easy one pot budget family meal. Made in just one hour, you’ll want to add this recipe to your quick healthy meals dinner list!
Pin
Indian Venison Meatballs
These glorious Indian inspired venison meatballs are served with a masala style sauce and all cooked up in a single skillet. Get your naan breads ready!
Pin
Hearty Venison Chili
This Hearty Venison Chilli (Venison Chili) is a comforting, filling chilli that will warm you up from the inside out. Made with venison, it’s lower in fat than traditional beef chilli. It is suitable for gluten-free diets.
Pin
Cranberry Glazed Venison Meatballs
A sweet and tangy homemade cranberry sauce with a bit of a kick makes the perfect glaze for these Venison Meatballs. (You can use it with regular meatballs too!)
Pin
Venison Meatloaf
This savory Venison Meatloaf recipe is delectably tender, perfectly seasoned, and lacquered in a rich and tangy sauce! This recipe will quickly become a favorite use of deer meat!
Pin
Italian Stuffed Meatloaf
Our Italian venison meatloaf version goes a little further by stuffing the loaf with mozzarella cheese filling that melts smooth and creamy. A comfort food that will become a family favorite
Pin
Spicy Baked Venison Meatloaf
By adding a bit of hot Italian sausage to the ground venison, you’ll not only increase the flavor of the baked meatball but you’ll render them amazingly moist and tender.
Pin
How to Cook Venison, Burgers
See all of the notes in the above section for ground venison recipes. They all pertain to burgers, as well.
Do NOT overcook!! Cooking venison burgers to well done, or even medium well, is a recipe for disaster. If you prefer your meat not to be pink in the middle, cook until medium rare, or medium (125°F- 135°F) and let rest thoroughly, at least 5 minutes. All of the pink color will drain away and you will have perfect, juicy burgers!!
Here are some delicious burger recipes from some of the worlds’ preeminent authorities on the subject!
Venison Burger
Venison burger, if not cooked properly, can be dried out and tough as hockey pucks! These Venison burgers, are juicy moist and delicious! This recipe is fast and easy and utilizes a secret ingredient- steak trimmings.
Make This
Pin
Venison Burger with Peaches
You can’t beat a good grilled burger, but there is life beyond beef. This venison burger is topped with gin cooked peaches and blue cheese!
Pin
Freddy’s Epic Bacon & Chipotle Venison Burgers
These epic venison burgers are perfect for summer grilling or kitchen grilling (when it’s just too cold to go outside and turn on the grill).
Pin
How to Make Venison Burgers
Learning how to make venison burgers is not only simple and easy, grinding your own meat is more cost-effective than paying a butcher!
Pin
Grilled Venison Recipes
Grilling Venison is another quick cooking technique that may require marinating or the addition of added fats. You have to save some venison to cook on the grill in the summer! I know it’s difficult, but take my word for it, save some! It is so delicious. Yum.
When grilling meat, be sure to pat the meat dry with a paper towel. Grill on medium-high heat. You can also use high heat to sear the outside of the meat and then reduce the heat until the meat is done.
Venison Steak Kebabs
These Venison Steak Kebabs are great for Father's Day!
Make This
Pin
Grilled Venison Backstrap
The grill adds a wonderful smoky flavor to this delicious deer roast. Grilled venison backstraps only take a few minutes to come together too!
Make This
Pin
Venison Kebabs
I decided to brighten up the atmosphere of my kitchen by cooking these vibrant venison kebabs. It’s a recipe you can keep in mind for the summer as well, but it also works as an “indoor” dish
Pin
Grilled Tenderloin
This cut of meat is very lean. The hickory-smoked bacon wrap is important because it gives the tenderloin just the right amount of fat and salt. Before wrapping with bacon though, we first marinate it.
Pin
Grilled Fajita Kebabs
Say hello to a new way to enjoy fajitas at a cookout! These Fajita Style Venison Kabobs mean no plates are required to enjoy your fajita flavors!
Pin
How to Cook Deer Tenderloin, Loin and Backstrap Recipes
The loin of the deer, similar to cow or pig, are one of the most tender cuts of venison. No matter where the deer has foraged, this cut istenderandhas very little fat!
When cooking loins, such as venison backstrap, it is, again, imperative not to overcook the meat. Serve these cuts with chopped fresh herbs, sauces and marinades.
Venison Wellington
Venison Wellington is an easy, gourmet meal that will impress your guests! It’s made with store bought phyllo sheets, so it comes together in 20 minutes!
Make This
Pin
Chicken Fried Venison
Another easy, delicious venison recipe! This Chicken Fried Venison is the epitome of Southern comfort food! Lightened up a bit because we use venison!
Make This
Venison Loin Parmigiana
Venison Parmesan is an easy recipe that only takes a couple of minutes. Your venison is tender, juicy, and cheesy in less than 30 minutes.
Make This
Pin
Venison with Blackberry Sauce
This Venison with Blackberry Sauce is elegant enough for company but easy enough for any weeknight dinner! Venison with Blackberry Sauce is also one of the most delicious recipes in my repitoire of Venison Recipes!
Make This
Pin
Roasted Venison Loin
Roasted venison loin with a balsamic pan sauce. It is simple, elegant, and damn tasty.
Pin
Grilled Antelope/ Venison Tenderloin
This cut of meat is very lean. The hickory-smoked bacon wrap is important because it gives the tenderloin just the right amount of fat and salt. Before wrapping with bacon though, we first marinate it.
Pin
Italian Venison Wellington
This is the ultimate elegant holiday dish that you assemble ahead so you can enjoy celebrating with your friends and family.
Pin
How to Cook Venison – Slow Cooking
Venison Stews are maybe the ultimate in Fall comfort foods. Slow cooked and braised recipes lend themselves well to deer meat.
Less fat is required, because they cook for a longer period of time, and they become fork tender! Some of the tougher roasts from the back legs can be used for these dishes.
Braised Venison Shanks / How to Cook Deer Shanks
Venison Shanks are an underutilized cut of the deer. When slow braised, these shanks are tender, flavorful and juicy. Also known as ossobucco.
Make This
Pin
Venison in the Slow cooker – Carnitas
Venison Carnitas are delicious and so easy! The meat stays moist, tender and never tough when cooked in your slow cooker!
Make This
Pin
Slow Cooker Corned Venison Recipe
This Slow Cooker Corned Venison Recipe is so easy! Tender and juicy with a usually tough piece of the deer!
Make This
Pin
Venison Stew, slow cooker or stovetop
This Venison Stew is so easy! It’s so much healthier than beef, and has just as much flavor. The venison in this Venison Stew is neither gamey, nor tough. It is melt in your mouth tender, in the slow cooker or on the stove!
Make This
Pin
Venison Enchiladas
These Venison Enchiladas are one of our favorite ways to enjoy venison! The venison is slow cooked so it is tender and juicy every time!
Make This
Pin
Slow Cooker Venison Carnitas Tacos or Tostadas
This is another easy way to prepare some of the leg roasts of venison that tend to be tough!
Make This
Pin
Venison Neck Roast
The Venison Neck Roast is not a cut that we saved years ago. I am not sure why, because when it is cooked properly, the Venison Neck Roast is one of the more tender cuts of the deer.
Make This
Pin
Reuben Dip
This super easy Reuben dip only has 4 ingredients! Only those ingredients contained in a traditional sandwich! Perfect for St. Patty’s Day or any party!
Make This
Reuben Sandwiches on YouTube!
The king of all grilled sandwiches! Made with corned beef or venison and topped with Swiss cheese, sauerkraut and 1000 Island dressing!
Make This
Pin
7 ingredient Venison Stew
Need an easy weeknight supper? Then look no further than this 7 ingredient slow cooker venison stew from pantry staples. Comforting, filling and over-the-top delicious.
Pin
The Best Venison Stew Ever
Perfectly seasoned tender meat with hearty carrots, potatoes, celery and onions….this stew recipe is the ultimate comfort food.
Pin
Slow Cooker Venison and Bean Stew
Need something warming, nutritious and comforting to eat that is not too much trouble to make either? Then make this Venison Slow Cooker Stew. Suitable for Gluten-free diets.
Pin
Venison Stew with Champ
Wild meat is a real treat and this warming venison stew with mushrooms matched with an Irish champ is an Autumnal treat to keep you warm.
Pin
Venison Chilies
Venison Chilies are the other category that are the epitome of comfort food. Spicy, hearty, one-pot meals.
Chunky Venison Chili – Slow Cooker Version
Chunky venison chili only takes a few minutes to put together but it slow cooks for 2 days! So tender, you won’t believe it’s venison!
Make This
Pin
Hearty Venison Chili
This Hearty Venison Chilli (Venison Chili) is a comforting, filling chilli that will warm you up from the inside out. Made with venison, it’s lower in fat than traditional beef chilli.
Pin
Spicy 3 Bean Venison Chili
But the star of this rich, red venison chili is not the beans. It is the venison. Tender and lean chunks of last year’s deer slow simmered in chili spices.
Pin
Venison Chili
This classic thick and hearty Venison Chili recipe will warm you to your soul. As an equally passionate hunter and cook, I hope you find this recipe worthy of the effort required to secure the meat.
Pin
Venison Steaks and Roasts
I usually save most of our back legs roasts whole and freeze them. The meat has less of a tendency to freezer burn. Here is where there is huge opportunity to get creative. There is a ton of creativity in the recipes below.
Venison Roast
Learn how to cook a Venison Roast in the Instant Pot, Crockpot or stovetop. An easy, delicious winter meal. Perfect comfort food!
Make This
Pin
Venison Shepherd’s Pie
This Venison Shepherd's Pie is the perfect comfort food to make to celebrate St. Patrick's day or any cold winter day!
Make This
Pin
Chicken Fried Venison
Another easy, delicious venison recipe! This Chicken Fried Venison is the epitome of Southern comfort food! Lightened up a bit because we use venison!
Make This
Steak Taquitos
These Steak and Chorizo Taquitos couldn't be easier and require just a few ingredients. They can be made with any steak or roast you have.
Make This
Pin
Venison Steak with Port and Red Berry Sauce
Venison steak is super lean and cooks very quickly – this impressive dish can be on the table in 20 minutes or less! Serve with a green salad or mashed potatoes and steamed spinach.
Pin
Venison Marsala
Venison Marsala is a deep and flavorful recipe that provides a unique way to use your venison steak. (But it would work just as well with beef!)
Pin
Deep Filled Venison Pie with Cherries
There’s not much I like about this time of year. It’s getting colder, the days are getting shorter, and I am full of man flu! But, there is a silver lining and that’s seasonal comfort food. I give you venison pie, packed with deep, rich flavours and chunky meat, perfect for evenings in, in front of a roaring fire!
Pin
Venison Steak and Blackberry Sauce
Fancy a memorable dinner for the holidays to come? Look no further than this venison steak with blackberry sauce. This dish is delicious and is perfect for when you have guests or family over. With its beautiful umami flavours paired with a creamy mash and blackberry sauce, this recipe will definitely impress.
Pin
Beer Braised Venison Roast
Braising is the perfect technique for cooking venison roast, and this Beer Braised Venison Roast recipe brings a German flair and intense flavor that are destine to be a family favorite.
Pin
Venison Steak Gyros
Venison steak (or beef) is sliced thin, marinated, and piled on flatbread to create these Venison Gyros, a easy twist on the classic Greek street food.
Pin
Venison Mole Rojo
This is an easy recipe for a classic red mole sauce that we’ve paired with strips of venison steak.
Pin
Grilled Marinated Venison Steak
Grilled Marinated Venison Steak is a low-calorie nutritional meat that is very tender and tasty with proper preparation.
Pin
Juniper berry Crusted Venison
Our Juniper Crusted Venison Tenderloin recipe brings a deep, peppery heat together with the bright, rustic flavors of juniper. Top it all off with a red wine and mushroom gravy, and you have yourself one elegant dinner./
Pin
Venison Bourguignon
Running out of ideas for deer meat recipes? This venison recipe is a Southern remake of Julia Child’s most famous dish — bourguignon. It’s rich and hearty and perfect for a chilly winter night.
Pin
Country Fried Steak
Chicken Fried Venison Steak makes this traditional Southern dish leaner, but just as comforting. Don’t have venison? Our recipe works just as well with beef
Read more at Curious Cuisiniere: Chicken Fried Venison Steak https://www.curiouscuisiniere.com/country-fried-steak/
Pin
Slow Cooker Corned Venison Recipe
This Slow Cooker Corned Venison Recipe is so easy! Tender and juicy with a usually tough piece of the deer!
Make This
Pin
Reuben Sandwiches on YouTube!
The king of all grilled sandwiches! Made with corned beef or venison and topped with Swiss cheese, sauerkraut and 1000 Island dressing!
Make This
Pin
Venison Loin Parmigiana
Venison Parmesan is an easy recipe that only takes a couple of minutes. Your venison is tender, juicy, and cheesy in less than 30 minutes.
Make This
Pin
Slow Cooker Venison Carnitas Tacos or Tostadas
This is another easy way to prepare some of the leg roasts of venison that tend to be tough!
Make This
Pin
Smoking deer meat
Deer meat can actually be slow smoked in your smoker, grill or oven. This is another great technique to make some of the less tender cuts (like the brisket) delicious and tender.
Venison Brisket
Venison brisket can be one of the toughest cuts on the deer. Learn how to prepare it so that it comes out tender and juicy every time!
Make This
Pin
Brisket tacos
Brisket tacos are the perfect way to use up your leftover brisket. Learn about making these tacos so that your brisket stays nice and moist.
Make This
Pin
Smoked Venison Backstrap
Here's a different way to cook one of the most tender cuts of deer. This Smoked Venison Backstrap will amaze you. It's that good.
Make This
Pin
Venison Summer Sausage
This Venison Summer Sausage is so delicious. It is a smoked sausage that is great for appetizers or in sandwiches and the like.
Make This
Pin
Venison Recipes – Other Venison Recipes
Venison Jerky is one of the first recipes that many hunters learn. It is easy and can be done in the oven, in a smoker or in a commercial dehydrator. It is one of the first ways that I learned to cook venison (that I actually liked! My, how times change! 😂)
Deer Jerky – How to make venison jerky
One of the first recipes many new hunters make has to be jerky. Deer jerky is easy, delicious and a perfect on-the-go snack. Learn how to make venison jerky with the easy step by step recipe.
Make This
Pin
Basic Venison Jerky
Need a good jerky recipe? Here’s how to make deer jerky at home in the oven or dehydrator. But, you can use beef or other meat instead./
Pin
Canning Venison
Venison lends itself well to canning. The meat gets very tender and you can create hundreds of quick meals with a can of venison. You can also can bone broth for extra flavor in soups and stews.
Canning Deer Meat
Canning deer meat at home is incredibly easy and the flavor just can’t be beat! You can simply raw pack venison with only two ingredients.
Make This
Pin
Venison Bone Broth | Venison Stock
This venison bone broth or venison stock is so easy. It's the key to making delicious soups and stews with deer meat. Limits waste as well!
Make This
Pin
Sourcing Venison for Non-hunters
More and more high end butcher shops and grocers are carrying venison these days. With the demand for grass fed and non GMO foods, venison is a good alternative to beef and other traditional meat proteins.
Many states will not allow the sale of wild deer meat to protect the populations. There are many farms raising deer now. So it is becoming slightly easier to source. If all else fails, there are some reputable online merchants, who ship it frozen to you.
Online Sources For Venison
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
- Ground Venison
- Whole Tenderloin
- Osso Bucco Fore Shank
- Osso Bucco Hind Shank
- Stew Meat
- Venison Flank Steak
- Venison Medallions
Summary
Venison is a low fat, all natural, organic alternative to purchasing beef, pork, lamb, or other land mammals. Venison has been eaten since paleo times and can be cooked in a variety of ways, with numerous methods!
Don’t forget to sign up to my newsletter, so that you don’t miss any new recipes! Only 1 email per week, on Fridays! Sign up form is below!
If you have any questions about cooking your venison, let me know in the comments below! I would love to hear from you and will help where I can!
Also, don’t forget to FOLLOW ME on Facebook, Instagram, Twitter and Pinterest!
Enjoy! And have fun cooking!
Xoxo,
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.
Originally published 8/5/2019 Updated with new content 10/17/22.