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Venison In The Freezer?

If you still have venison left from hunting season, here’s some recipes you might like to try.



1/4 c. dry red wine

2 tbsp. red wine vinegar

2 tbsp. lemon juice

2 tbsp. water

1 tbsp. vegetable oil

1 tbsp. soy sauce

1/4 tsp. ground ginger 1 garlic clove, chopped

6 venison steaks OR chops (cut from the loin or leg) 1-1/2 inches thick

1/4 c. all-purpose flour

2 tsp. dry mustard

1/2 tsp. salt

1/8 tsp. pepper

2 tbsp. vegetable oil

1/2 c. chopped onion

1 c. finely diced carrots

1/2 c. chopped green pepper

1 tbsp. brown sugar

1 tbsp. Worcestershire sauce 1 –398-ml (14-oz.) can diced tomatoes, undrained

1/4 c. water

1/2 tsp. salt

1/8 tsp. pepper In a large resealable bag, combine marinade ingredients; add steaks. Seal bag and turn to coat; refrigerate for several hours or overnight. Remove steaks from marinade (reserve marinade); pat dry with paper towels. Mix flour, dry mustard, salt and pepper. Set aside 2 tbsp. for gravy. Coat steaks in seasoned flour. Sauté in oil until nicely browned. Transfer to a greased 9x13x2-inch baking dish. Top with onion, carrots, green pepper, brown sugar, Worcestershire sauce. Pour any reserved marinade over all, and then diced tomatoes. Cover and bake at 350F for 1-1/2 to 2 hours or until meat and vegetables are tender. Transfer meat and veggies to serving dish; keep warm. Strain pan juices into a measuring cup; add water if necessary to measure

1 cup. In a saucepan, combine reserved flour mixture with the 1/4 cup water until smooth. Whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt and pepper. Serve over steak.

Serves 6.


2 lbs. boneless venison steaks

1 egg

1 tbsp. milk

2/3 c. seasoned bread crumbs (OR cracker crumbs)

1/3 c. grated Parmesan cheese

1 tsp. dried parsley flakes (optional)

5 tbsp. vegetable oil 1 garlic clove, minced

1/2 c. sherry

1/2 c. whipping cream

Mozzarella cheese, shredded or cut into strips

Pound steak until 1/4 inch thick. Cut into serving-size pieces. In a bowl, beat egg and milk. In another bowl, combine crumbs, Parmesan cheese and parsley flakes. Dip venison in egg mixture, then in crumb mixture. In a large skillet, brown meat in oil on both sides. Place in a greased 13x9x2-inch baking dish. In the drippings, sauté garlic slightly. Stir in sherry and cream, stirring in browned bits. Pour over venison. Cover and bake at 350F for 50 minutes or until meat is tender. Uncover; top with a bit of cheese. Bake 10 to 15 minutes longer or until cheese is melted.

Serves 6.


4-lb. venison shoulder, trimmed of fat

Flour, salt, pepper

Vegetable oil OR olive oil, about 2 tbsp.

1/2 c. tomato juice

1/2 c. red wine

2 tbsp. prepared horseradish

8 small whole onions 6 to 8 medium sliced carrots 4 stalks celery, sliced

2 small turnips, peeled, halved 8 peeled potatoes

Season venison with salt and pepper; roll in flour. Place in a hot Dutch oven or kettle, browning meat on all sides in the hot oil. Add tomato juice, wine and horseradish. Cover and cook slowly for 3 hours, adding water as necessary to prevent scorching. About 45 minutes before end of cooking time, add onions, carrots, celery, turnips and potatoes. Thicken the juice with flour for a good gravy. Add salt and pepper to taste. (Use about 2 tbsp. flour for every 1 cup juice.)


3-lb. venison roast, trimmed of fat

4 tbsp. vegetable oil OR olive oil 2 large onions, sliced

1 clove garlic, minced

1 c. stock OR water 2 bay leaves

2 tbsp. vinegar

1 tbsp. brown sugar

1 tsp. salt

3 tbsp. ketchup

Trim fat from meat and discard. Heat oil in Dutch oven or heavy pot. Brown meat on all sides. Add onions and garlic and brown lightly. Add liquid and bay leaves. Bring to a boil, then reduce heat. Cover and simmer on low heat for 1 hour. Add vinegar and brown sugar; continue cooking 1 hour longer. Add salt and ketchup and cook 1/2 hour longer or until tender. Place roast on serving platter; surround with buttered noodles and spoon on sauce.

Serves 6.

Betty Keeler writes from Vanscoy, Sask.

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