Venison Steak Recipes

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Venison Recipes

Ralph's Venison Meatballs by Ralph Taylor
Sensational Steak Strips with Creamy Garlic Dip
Venison Ragu
Marinades
Pepper Steak
Cookie's Red Deer Steaks
Dad's Pepper Steak & Rice For Two
Rib Eye Steaks with Garlic
Iowa Steak Strips
Oriental Red Deer Stir-Fry
Red Deer Medallions
Iowan's Steak Salad
Teriyaki Steak
Marinated Loin Of Red Deer
Grilled Tenderloin a la Terrace Hill
Bur Oaks Rosemary Roast
Italian Flavored Roast
Joann's Venison Stew
Roast and Vegetables
SPECIAL Recipe for 20 lb dog food diet

Ralph's Venison Meatballs by Ralph Taylor

Meatballs
2 pounds ground Bur Oaks Venison
2 eggs
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon cloves
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
3 slices dried bread crumbs

1/4 cup water (Mix together - form meatballs - brown slowly, then add to sauce)

Sauce:
2 cups catsup
1 cup vinegar (white)
1/2 cup water
3/4 cup brown sugar
3/4 cup white sugar
2 teaspoons onion salt
dash of black pepper
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice

(Simmer for 1 hour)
Sensational Steak Strips with Creamy Garlic Dip

This recipe was sent to me by a customer. Makes 4 servings (Can be used for an appetizer, serve 8-10)
Creamy Garlic Dip (below)
2 tablespoons Chef Paul Prudhomme's Meat Magic
4 (8 oz) 2 packages Bur Oaks Steak, cut into narrow strips
Make Creamy Garlic Dip; cover and refrigerate.
In mixing bowl, combine seasoning and steak strips.
Mix well until seasoning is evenly distributed. Reserve.

Grill
Prepare grill and preheat until coals are very hot.
Grilling surface should be about 5 inches from coals.
Lay steak strips on grill. Cook, turning only once, until meat is seared outside but still rate inside, about 1 to 2 minutes per side.
Serve with dip.

Dip
Creamy Garlic Dip
2 teaspoons Chef Paul Prudhomme's Meat Magic
2 teaspoons minced garlic 1 tablespoon cider vinegar
1 cup mayonnaise
Mash together seasoning and garlic to form paste.
Add vinegar and whisk until blended. Whisk in mayonnaise. Cover and refrigerate until ready to use.

Venison Ragu
2 Lbs. BUR OAKS venison stew meat
Olive oil
1 carrot, diced
1 onion, diced
2 leeks, diced
1 fennel bulb, diced
2 cloves garlic, minced
½ cup red wine
¼ cup beef, lamb, or venison broth
½ cup roasted tomatoes (or canned roma tomatoes)
1 teaspoon fennel seeds
1 branch rosemary
2 tablespoons parsley, minced
Parmesan cheese, to taste
Salt, pepper to taste.
Salt venison.

In deep fry pan or dutch oven: Brown venison in olive oil. Do not crowd pan; do in batches if necessary. Remove to plate, with any juices. Do not wash pan. Add coating of olive oil to pan on medium heat. Add carrot, onion, leeks, fennel, fennel seed, and garlic. Saute until vegetables are nearly soft. Add wine and reduce slightly.

Return meat and juices to pan. Add stock, pepper to taste, and rosemary. Reduce heat to simmer. Simmer, covered partially, for 45 minutes. Adjust seasonings. Before serving, add parsley and parmesan.

Serve with noodles, polenta, or gnocchi.
(Paula, OH)

Marinades
A light marinade for steaks and quickly cooked meats. Mix together the following:

4 Tbsp. Olive oil
3 Tbsp. White wine vinegar
Juice of a lemon
1 chopped clove of garlic
A handful of fresh herbs: parsley, chives…..
Salt, pepper
Excellent for grilled steaks over very hot coals!

On 6-28-00 The Mayo Clinic Health Oasis, Ask the Mayo Dietitian www.mayoclinic.org give these tasty, healthy, marinating solutions to "add around the world flavors to meats, vegetables and fruits:"

Asian – ½ c orange juice, 2 tbsp rice wine, 2 tbsp reduced sodium soy sauce, 1 tsp sesame oil, garlic and/or ginger to taste.

Middle East – ¾ cup nonfat plain yogurt, 1 tsp lemon zest, 2 tbsp lemon juice, 4 tbsp fresh mint (chopped), ¼ tsp cinnamon, ¼ tsp allspice, red pepper to taste.

Mediterranean – ½ cup red wine, 2 Tbsp balsamic vinegar, 1 tsp olive oil, garlic and/or basil to taste.

Caribbean – 1/3 cup lemon juice, ¼ cup honey, 2 tsp. Olive oil, /4 tsp. Allspice, ¼ tsp. Nutmeg, red pepper flakes to taste.

French – 1/3 cup white wine vinegar, 2 tsp olive oil, 2 garlic cloves (minced), 2 tsp fennel seed (crushed), optional – 1/3 cup Pernod liquor."

PEPPER STEAK
2 Tbsp. Olive oil
2 Tbsp.
Cooking Sherry

Pat the following into the steaks before putting in a zip lock bag: These ingredients are best if placed in blender/chopper first:

1 tsp. Salt,
1 tsp dried Oregano
¾ whole Black Pepper (or to taste)

Marinate in the refrigerator for 4 hrs or more, can be left overnight. Grill on hot coals for approx. 4 min./side. Take off grill, cover and place in a warm place for 8 minutes.

COOKIE'S RED DEER STEAKS

Cookies Flavor Enhancer Steaks Sprinkle steaks with Cookies Flavor Enhancer and place in a zip lock bag, place in the refrigerator overnight. Grill on hot grill for approx. 4 min./side. Take off grill, cover and place in a warm place for about 8 minutes.

Dad's Pepper Steak & Rice For Two

½ lb. Round Steak
2 Tbsp. Olive Oil
1 Large Tomato coarsely ground
2 medium Green peppers cut into strips
2 Tbs. Soy sauce
¼ tsp garlic
salt ¼ tsp
pepper ¼ tsp
sugar 1/8 tsp.
ginger 1 Tbsp.
cornstarch ¼ cup Bouillon Quick

Brown round steak in oil. Stir in: tomato, peppers, soy sauce, and seasonings. Cover and cook 8 minutes. Blend together cornstarch and bouillon, stir into meat. Cover and simmer 5-8 minutes. Serve over cooked rice.

Rib Eye Steaks with Garlic
2 Rib Eye steaks (6-8 oz. Each - 1 package)
¾ Tbsp. Butter
¾ Tbsp. Olive oil
½ large red onion
chopped 1 clove garlic,
crushed ¼ cup beef broth
½ Tbsp. Grated fresh horseradish or 1 Tbsp. Jarred 1/3 tsp.
Salt ¼ tsp.

Freshly ground pepper Spray skillet with cooking spray, heat skillet, brown steaks about 3-4 minutes per side. Remove and keep warm. Keep steaks warm by placing them on an ovenproof covered dish in 150 degree oven. Add butter and oil to skillet, mix. Add onion and garlic, sauté until tender, about 5 minutes or until onion is brown and pan juice have almost evaporated. Remove with a slotted spoon. Add broth to skillet. Cook, stirring continually, about 2 minutes or until sauce is reduced. Return onion mixture to skillet. Add horseradish, salt and pepper to skillet. Heat sauce to serving temperature. Spoon over steaks. Can be served on rolls, for a cold steak sandwich the next day. Serve with sauce.

Iowa Steak Strips

½ lb. Sirloin steak
2 Tbsp. Butter,
divided 5 oz. canned mushroom pieces,
drained ½ cup chopped onion
¾ cup chili sauce
1 Tbsp. All-purpose flour
¼ cup cold water
5 oz. Frozen cut green beans,
cooked and drained 4 oz. (about 1 ½ cups) egg noodles, cooked and drained

Heat 1Tbsp. of butter in a large skillet over medium heat. Add mushrooms and onion, sauté until tender, about 2 minutes. Remove with a slotted spoon. Add remaining butter to skillet. Add steak. Sauté for 4 minutes or until browned on all sides. Add chili sauce. Simmer, covered, for 5 minutes or until tender. Blend flour with cold water. Stir into skillet. Cook, stirring continually, until mixture comes to a boil, about 3 minutes. Reduce heat; return mushrooms and onion to skillet. Add green beans to skillet, mix well. Heat to serving temperature, do not boil. Serve over hot buttered noodles. Serves 2-3, can be doubled.

Oriental Red Deer Stir-Fry
1 lb Sirloin Steak
4 green onions 10 oz.
Can beef broth
1 Tbsp. Cornstarch
1 Tbsp. Soy sauce
2 Tbsp. Vegetable oil
1 clove garlic, minced
2 cups chopped broccoli (along with the florets peel and cut stems into matchstick-size pieces)
7 oz. Can sliced water chestnuts,
drained 1 cup sliced mushrooms (4 oz.) 10 oz. Frozen snow peas

Cut green onions into 1-inch pieces. Combine broth, cornstarch and soy sauce in a small bowl: mix until cornstarch dissolves. Set aside. Heat oil in a large skillet or wok over medium high heat. Add Steak and garlic. Stir-fry for 3 minutes or until browned. Remove with slotted spoon: keep warm. Add broccoli, water chestnuts, green onions and mushrooms to skillet. Stir-fry for about 3 minutes. Remove steak to skillet. Add snow peas. Add broth mixture to skillet. Cook, stirring continually, for 3 minutes or until thickened. Serves 6, with side of fried rice.

Red Deer Medallions

1 lb. Tenderloin (Marinade)
¼ cup red-wine vinegar
2 cloves garlic,
minced 1 Tbsp. Dried tarragon
¼ tsp. Freshly ground black pepper

To prepare the marinade, in a small glass bowl, combine the vinegar, garlic, tarragon, and pepper. Mix well. Place medallions in a shallow glass dish, pour marinade over medallions: turn to coat. Cover dish with plastic wrap and refrigerate for 30 minutes. Preheat broiler. Line a broiler pan with foil. Remove medallions from marinade: place on prepared pan. Discard marinade in dish. Broil medallion 6 inches from heat, turning once, about 4 minutes per side for medium. Place medallions on a serving platter, cover for 8 minutes in a warm place, 150-degree oven, before serving. Serves 4. To grill, grill over hot preheated grill for 4 minutes per side, turning once. Then place medallions on a serving platter, cover for 8 minutes in a warm place, 150-degree oven, before serving.

Iowan's Steak Salad

12 oz. Sirloin Steak or Round Steak cut into ¼ inch thick strips
2 cups snow peas,
trimmed 8 cups bite sized pieces of mixed greens, such as iceberg, bib or red-leaf lettuce
Belgian endive, and radicchio
1cup slice white mushrooms (Marinade)
½ cup chicken broth
1/3cup soy sauce
¼ cup fresh chopped cilantro
¼ cup fresh limejuice
¼ cup sliced green onion
Green onion strips for garnish

Prepare marinade in a shallow glass dish, combine broth, soy sauce, cilantro, limejuice, and green onion. Mix well, Reserve ½ cup of marinade. Add meat to remaining marinade in dish: toss to coat. Cover dish with plastic wrap and chill for 30 minutes. Remove meat from marinade; discard marinade in dish. In a large nonstick skillet, cook meat over medium-high heat, stirring frequently, until browned, about 2 minutes. Add snow peas; cook, stirring constantly, until tender, about 1 minute, set aside. In a small saucepan, heat reserved marinade over low heat, until heated through, about 2 minutes. Divide greens among 4 serving plates. Spoon steak mixture and mushrooms evenly over greens. Drizzle warm dressing over salads. Garnish with green onion strips. Serves 4. Radicchio and endive are popular in salads. They are best used with milder greens due to slightly bitter taste.

Teriyaki Steak
1 lb Steak (Marinade)
½ cup rice
vinegar 1 Tbsp. Soy sauce
2 tsp. Honey
2 tsp. Sesame oil
1 clove garlic,
minced 1 tsp. Ground ginger
½ tsp. Crushed hot red pepper flakes

In a shallow glass dish, combine vinegar, soy sauce, honey, oil, garlic, ginger, and red pepper flakes. Mix well. Reserve ¼ cup of marinade. Add steak to marinade in dish; turning to coat. Cover dish with plastic wrap and refrigerate, for 30 minutes, turning once. Preheat broiler or grill. Remove steak from marinade. Discard marinade in dish. Broil steak 4 inches from heat, basting with reserved marinade and turning once, 3 minutes per side. Let stand, covered, in a warm oven 150 degrees for 8 minutes. Slice steak diagonally across the grain into thin slices. Serves 4

Marinated Loin Of Red Deer
1 lb Loin (Marinade)
1 clove garlic
minced 1 Tbsp. Fresh lemon juice
1 Tbsp. Olive oil
½ Tbsp. Dijon-style mustard
1 bay leaf ½ tsp.
Dried rosemary
¼ tsp. Black pepper

In a shallow glass dish, combine garlic, lemon juice, oil, mustard, bay leaf, rosemary, and pepper. Mix well. Add loin to marinade in dish; turn to coat. Cover dish with plastic wrap; refrigerate for at least 30 minutes or overnight. Preheat oven to 450 degrees. To achieve an attractive, brown crust and to seal in the juices, sear or brown the meat over high heat for 3-4 minutes before roasting. As soon as it is browned, place the loin in the oven at 450 for 8 minutes. Take loin out of oven and cover let set 10 minutes. Cut into thin slices and arrange on serving platter. Serves 4.

Grilled Tenderloin a la Terrace
Hill Hickory or oak chips
1 Venison Tenderloin
Salt
Fresh cracked pepper

About 1 hour before cooking time, soak hickory chips in enough water to cover. Drain.

To prepare meat, season with salt and press pepper into meat. In a hooded barbeque grill, sprinkle damp chips on hot coals. Place meat on rack. Close cover and cook until meat thermometer registers 135 degrees. Let meat stand about 10 minutes before slicing to allow temperature to rise and juices and meat to relax and flow. 3 lbs of Tenderloin will make 8 -10 servings.

Bur Oaks Rosemary Roast

1 Venison Roast
1/2 tsp. Onion Powder (optional)
2 -1/4 cups chicken broth
1/4 cup cooking sherry
2 Tbs. olive oil
1 tsp. garlic powder
1 Tbs. minced fresh Rosemary, or 1 tsp. dried crushed Rosemary
1/4 tsp. pepper
1 tsp. salt (optional)
2 Tbs. cornstarch
1/4 cup cold water

Place roast in large reseal able plastic bag. Combine onion powder, broth, sherry, oil, garlic, rosemary and pepper, pour over roast. Seal and refrigerate for 4-8 hrs., turning occasionally. Remove roast and place in covered roasting pan. Pour marinade back over the roast. Sprinkle with salt if desired. Bake, covered at 350 for 2 - 2-1/2 hrs. Let roast stand for 10-15 minutes in juices. Remove roast to warm serving platter: combine cornstarch and water until smooth, stir into juices. Bring to a boil over medium heat; boil and stir for 2 minutes. Serve with the roast.

Italian Flavored Roast
1 Venison Roast
1 btl Italian salad dressing
1/4 lb butter
1/2 cup fresh lime juice
1/2 cup Worcestershire sauce
Black pepper
1/2 cup teriyaki sauce
Seasoning salt
Red Pepper
Garlic Powder
Onion Powder
Heinz 57 steak sauce
1/3 cup ruby port or sherry wine

Place roast in a large glass bowl and pour salad dressing over the roast; rub in and let marinate for 2 hours. Remove venison. Mix butter, lime juice, Worcestershire, Teriyaki, pepper, Seasoning Salt, Red Pepper, Garlic Powder, onion powder, and Heinz 57 to taste; rub mixture into the roast. Place roast in covered roaster. Preheat oven to 275. Cover the roast for 1 hr. Remove from oven and add port or sherry to pan juices. Cut the roast into slices about 1/3 of the way through the meat and spoon the gravy mixture between the slices. Cover and return to oven. If needed add a little water as the roast cooks. Roast about 3 hrs. until tender.

JOANN'S VENISON STEW
Marinade: ½ C. vinegar< 3 sprigs parsley, 2 carrots peeled & rough dice, 1 onion peeled and rough dice, 2 ribs celery plus leaves rough dice, 2 leeks, white only, split and roughly diced, 2 cloves garlic, peeled & crushed, 2 bay leaves. NOT bay laurel In a cheese cloth put: 12 juniper berries & 1 teaspoon each coriander seeds; crushed, rosemary & chopped sage.

5 lbs. Venison cut into 2” cubes, Good red wine

Combine vinegar, vegetables and spice bag and bring to a simmer. Put meat in a non-reactive bowl and pour mixture over. Top off with wine. Marinate 1 day or overnight.

STEW: Preheat oven to 325 degrees 1 small can plum tomatoes broken up, 1 tsp fresh thyme, 12 juniper berries, 1 tsp coriander seeds, 2 Tbs flour, 2 cups veal, beef or venison stock, Good red wine, 1lb or more, large cremini mushrooms, quartered, 3/4 lb pearl onions, peeled (immerse in boiling water, drain and slip off skins)

2 rashers of bacon (optional), Salt & pepper to taste

Remove venison from marinade and dry well. Sprinkle liberally with salt and pepper. Discard marinade. Brown meat in oil in a large casserole and remove. When done add the same amount of parsley, carrots, onion, celery {without leaves}, leeks, garlic {diced} coriander seeds, thyme and bay leaves to the pot. Cook until on med-low heat 10 minutes longer. Add tomatoes, their juice, and juniper berries, cook 3 minutes longer. Add ½ cup red wine and deglaze. Return meat and accumulated juices. Sprinkle with flour & stir. Add stock and wine to just cover, salt & pepper to taste. Cover and put in oven for 2-3hrs or until meat is tender.

Render bacon in 2 tbl sp oil. Lightly brown onions. Remove. Add mushrooms, salt & pepper and sauté until they are just soft. Add these ingredients to the casserole ½ hour before venison is done. Degrease stew. Add ¼ cup cognac and cook a bit longer if you wish.

ROAST and VEGETABLES
Just wanted to let you know that the venison roast was a total success! My guests loved the meat, and it was such an easy task to prepare the roasts. I had fun!

Here's how I ended up cooking the venison:

The meat and vegetables came out extremely tender and juicy. I let the meat sit about 20 minutes then sliced it and served it with the vegetables. It was so tender, it could be cut with a fork. The roasts carved very well, and the pan drippings made a wonderful gravy.

What a great success it was to serve this meal! Thanks again for your help and suggestions. I will certainly be ordering more venison from you in the future.
~Russell Clay

20 lb Dog Food Diets
For 1 Day For 4 Days
VENISON 4 oz 1 lb
Potatoe with skin 12 oz 3 lb
Sunflower Oil 1 Tbsp 4 Tbsp
Dicalcium phosphate 1 tsp 4 tsp
Lite Salt 1/2 tsp 2 tsps
Vitaline vitamins** 1.2 tab 2 tabs
** 800-648-4755

Cook the potatoes thoroughly. Drain, then add the cooked venison and sunflower oil and mash. Then add the salt and phosphate. Add the vitamins each day at feeding time per each dogs weight, because vitamins cannot be exposed to heat. This diet is from the Vet School at the University of Florida. Dr Richard Hill. It is a hypoallergenic trial diet that requires 4 weeks minimum before adding back items to diagnose allergies. Consult your vet.

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