Venison Recipes

The secret to great venison is to never cook over high heat and do not over cook it. Venison is dryer than beef and needs to be sauted in a little butter or margarine. I like to put a wine sauce over the top.

I like to serve chopped raw onion & shredded cheddar cheese on the side.

4 servings

You will find zillions of venison recipes at this site. http://www.alljerky.com/wwwboard/messages/58.html

Venison can be really tough & strong in flavor, so if you don't like the 'gamey' taste, slow cooking really seems to help.

This can also be made in a dehydrator, following manufacturer's instructions.

I have used this venison steak recipe for years. Our favorite for venison is to slice thin small steaks of the filet (better known as the backstrap). Pound them and flour them well. Sprinkle with salt and fresh ground pepper. Saute in hot oil quickly but thoroughly. (They say venison should not be served rare). Could deglaze pan with brandy to make it even better.

I have other recipes for venison if you would like them.

The bacon takes some of the wild taste out of the venison.

*I didn't have horseradish the first time I made it and it turned out fine without it