EvenStephen.com  strives to provide the sportsman and his family with simple, quick, great tasting and easy to make wild game recipes that all should enjoy.   Most of  these meals can be prepared with common kitchen ingredients.

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Meat Recipes

Venison Stew (Courtesy of Thom Baker)    
2 lbs. ground venison
2 lg. onions, diced
2 cans pinto beans
2 cans tomatoes
1 can whole corn
1/2 cabbage, chopped
Salt and pepper
1 tsp. cumin
In large skillet brown and drain venison and onions. Add remaining
ingredients; bring to a boil, stirring occasionally. Cover and simmer
for 30 minutes. Serve with cornbread on a cold winter's day

Venison Tidbits (Courtesy of Thom Baker)
2 venison back straps
2 cups all-purpose flour
2 Tbsp. granulated garlic
2 Tbsp. onion powder
Salt & Pepper to taste
bacon drippings or deep fat fryer
Heat the bacon drippings in a deep fry pan until hot or deep fat
fryer to 350. Combine all dry ingredients in a zip lock bag and shake
well to mix. Slice back straps into 1.5" wide strips. Place venison
strips in bag and shake to cover well with the dry ingredients. Deep
fry the floured strips until slightly darker than golden brown.

Wild Rice & Venison (Courtesy of Thom Baker)
1 lb. ground venison
1 c. water
1 c. sliced celery
1 can cream of mushroom soup
1 c. sliced mushrooms
1 can cream of chicken soup
1 1/2 c. cooked wild rice
1 chopped onion
3 tbsp. soy sauce
Brown venison in skillet. Add rest of ingredients and mix well. Pour
into two quart casserole dish, cover and bake at 350 degrees for 30
minutes. Uncover and bake for 30 more minutes.

Barbecued Wild Turkey (Courtesy of the Wild Turkey Zone)
One stick (1/2 cup) margarine
1/2 cup chopped green onions or chives
1/4 cup lemon juice
1 Tbsp. thyme and savory, mixed
1 cup broth
3 Tbsp. parsley
Cut turkey into pieces across the grain. Cook onions until tender in butter, add other ingredients. Bring to a full boil. Cover each piece of turkey with this mixture. Baste often on grill. Cook 45 to 55 minutes or until done.

Grilled Venison Tenderloin Steaks - Sent in by Anonymous
2 loin steaks 3/4" thick
4 tablespoons butter
salt and pepper
     Coat the top half of each steak with 1 tablespoon butter, salt & pepper. Grill steaks on greased rack 3-4 inches above coals for 3-6 minutes. Turn steaks, coat top of each steak with 1 tablespoon butter, salt & pepper. Grill for 3-6 minutes longer.
Serves: 2

Wild Turkey Enchiladas (Courtesy of the Ohio Division of Natural Resources)
8 ounces shredded cheese (Monterey Jack/cheddar mixture)
8 ounces sour cream
1medium sized jar salsa
8 ounces shredded cooked turkey (or cooked ground venison or other)
6 or 8 large soft tortillas
        Combine half the sour cream, half the salsa, and half the cheese with the meat in a large bowl. Stir well. Spoon the mixture into tortillas, fold each of the four sides in to seal, and place folded side down in an oblong baking dish. Pour the remaining salsa over the top, sprinkle with the remaining cheese over the top and bake at 350 degrees for 15 to 20 minutes, until the cheese is melted evenly. Serve with the remainder of the sour cream. A quick, easy, and delicious meal. - Jen Dennison

Venison & Wild Rice Stew
3½ lbs. shoulder of venison, cut into 2" cubes
2 tsp. salt
pepper to taste
2 quarts water
2 large onions; peeled and quartered
1½ cups wild rice, washed in cold water
    Put venison, water, and onions in a large pot; simmer uncovered for 3 hours.  Add salt, pepper, wild rice.
Cover and simmer for 20 minutes.  Stir well; simmer uncovered for another 20 minutes, or until rice is tender and most of liquid is absorbed.

Chicken Fried Venison Steaks:  This recipe comes courtesy of the Ohio Division of Natural Resources
Use round of venison and cut into steaks about 3/4-inch thick. Remove any fat or membrane, and pound steaks with a meat mallet. Dredge the steaks in a mixture of flour, garlic salt, pepper and parsley. Heat about 1/4-inch of oil in a deep frying pan, and brown the steaks on both sides in the hot oil or butter. Remove the steaks and drain them on paper towels. Measure the drippings in the pan, and adjust to make about 3 tablespoons. Stir in 3 tablespoons flour and brown slightly. Add 1/2 cups milk and cook, stirring constantly over a low heat, until thickened. Add 1/2 teaspoon instant coffee and salt and pepper to taste. Return steaks to the gravy and heat through.

Hasenpfeffer:  I've seen several versions of this recipe, but I like this one which was submitted by "Fast Freddie" of northeast Ohio.
Take your cleaned rabbit and cut in into quarters. Put in a crock and cover it with a small amount of vinegar, and mostly water. Add 1 sliced onion, 1 teaspoon salt, 10 peppercorns, 1 bay leaf and 1 teaspoon of Italian seasoning. Soak it for 2 days in the refrigerator, turning every 12 hours. Remove rabbit from the marinade and place in a bag containing 1 cup flour and 1 teaspoon salt, and shake. Put 5 tablespoons of butter in a kettle and gently brown the rabbit on both sides. Pour the marinade into the kettle with the rabbit and add 1 tablespoon brown sugar. Bring to a boil, cover and simmer for 1 hour. To serve, place the rabbit on a platter and thicken the sauce with a little flour, then pour over the rabbit.

Deer Meat Loaf:  This is a great dish for those who don't like deer burger.
Put 2 whole eggs in a blender with 1 large quartered onion and 1/8 cup of cooking sherry. Liquefy for 5 seconds. Pour into a large mixing bowl and add 1 pound of venison hamburger, 1/3 pound of ground pork, 1 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon of poultry seasoning and 1 cup of bread crumbs. Mix thoroughly. Put in a buttered loaf pan that you have previously lined with thin strips of bacon. Bake at 375 degrees for 1 hour.  Remove from oven, take off strips of bacon, drain pan drippings into a container, pour over loaf and serve!

Pan Broiled Deer Steaks:
Cut steaks 3/4 inch thick. Lightly sprinkle with salt and pepper, and place them in this marinade:
1/4 cup red wine
1/8 cup 7-Up
1/4 cup oil
1 teaspoon of Italian seasoning or thyme
1 clove garlic
1 sliced onion
Marinate steaks for 24 to 48 hours, turning frequently. Remove them and pat dry. Heat 3 tablespoons of oil in a heavy frying pan and sauté' steaks for 3 minutes for each side over high heat. Put steaks on a hot platter. Strain marinade into pan drippings and boil down to half the amount over high heat. Pour over steaks, serve and enjoy!

Crock  Pot Venison:  This recipe is so easy I use it for most of my wild game cooking.
Rinse 1 to 4 pounds of venison, steak or cubed, and place in electric crock pot. Slice one onion on top of meat. Mix 1 tsp. of garlic salt and 1 to 2 cups of your favorite barbeque sauce in a bowl, and pour over meat. Cook on high for 1 hour, then turn to low and cook for an additional 4 to 6 hours. You can't go wrong with this recipe, and it tastes great!

Venison Liver with Onion:  This came from a C. C. of Massillon, Ohio.
The liver should be cleaned well. If it has spots or discolorations, discard it. After cleaning, soak the liver in very cold water for an hour, changing the water several times to remove any remaining blood. I like to soak the liver in milk or beer for a few hours before preparing but this is optional. Venison liver, cleaned, cut in 1/2-inch slices 1/2 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon Mrs. Dash seasoning 1 or more large, sweet onions butter and oil Melt a mixture of butter and vegetable oil (about 1/2 cup total) in a high-sided skillet. Roll liver slices in a mixture of the flour, salt, pepper and Mrs. Dash. Fry the liver slices until brown on both sides then remove to a warming plate. You may have to do the slices in several batches, adding a little more butter if necessary. Be careful not to overcook. When all the meat is browned and removed, add the onions; cook and stir until they are just tender. Return the liver to the skillet and heat through before serving.

Foil Roasted Elk:  This is for you serious game hunters!
Lightly salt and pepper elk roast on both sides and place on a piece of foil. Over the top sprinkle 7-Up, and then sprinkle dry onion soup mix. Tightly seal foil and roast in a roasting pan for 2 to 3 hours at 375 degrees. Check with fork to see if it is tender, and done. The hardest part of this recipe is quartering the elk!

Roasted Grouse:   I'm not much of a shot, so I haven't used this recipe often!
Clean grouse and let stand long enough to be at room temperature before roasting. Sprinkle salt inside the bird and tie the legs together and fasten them to the body with skewers. Brush on a mixture of butter and honey mustard. Roast in a covered roasting pan at 350 degrees until tender (12 to 20 minutes). Brush the butter/mustard mixture on the grouse three times during roasting.

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