Big Game Recipes

Peanut and Sesame Crusted Tenderloin

he crust is deceptive. It looks like a fairly ordinary coating, but it’s actually loaded with the flavor of roasted peanuts and toasted sesame seeds. I prefer to use more tender cuts of venison like tenderloins, but hindquarter muscles work just as well, provided that you first tenderize them with a mallet or other tenderizing device.…

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Herb, Wine and Peppercorn Marinated Venison Appetizer with Sweet Mustard Sauce

The marinade will add flavor to well-trimmed venison. For tougher cuts, lightly pound chunks of meat with a mallet to make them more tender before cooking. As with any venison, the longer you cook it past medium-rare, the tougher it will be. The sweet mustard sauce is quick and delicious. PrintHerb, Wine and Peppercorn Marinated…

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Kinda Spicy Oven Venison Jerky

Most folks think that they can’t make jerky unless they have a dehydrator or smoker. Not so. Any oven will work just fine. Although making jerky can be a tester for those who lack basic knife skills, it’s well worth the savings when compared to store-bought jerky, and you can make it exactly the way…

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Savory Venison Sliders

Miniature ground venison burgers loaded with fresh herbs, tomato and cheese are a great starter to keep hunger at bay while the main course in on the way. In a pinch, you can substitute 2 tablespoons of dried herbs or an herb blend (like Italian seasoning) in place of the fresh herbs. Load up a…

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Crispy Venison Spring Rolls

There isn’t what you might call a “basic” spring roll. Some are fried, some are wrapped in softened rice paper, and the filling varies considerably. Here’s a recipe for a crispy appetizer that’s an unconventional use for venison, but it sure is good. Try it on your friends who long ago decided that they just…

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Grilled Venison with Beerbecue Sauce

I know, the name “Beerbecue Sauce” is stupid, but, I do stupid things. Once you get past the cutesy name, I think you will enjoy the recipe. I’ve also used the barbecue sauce on grilled fish, upland game and just about any thing else that works on the ‘cue. I often grill any cut of…

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Venison Stroganoff

Most stroganoffs call for mushrooms, so use fresh ones for the best taste. And if you don’t like mushrooms, leave ’em out. I add parsley and blue cheese to the top of mine not only as a garnish, but the blue cheese adds that ‘kick.’ PrintVenison Stroganoff Ingredients2 lbs venison, carefully trimmed and sliced thinly…

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Venistrone Soup

Some parts of a deer are just too tough for the “fast and hot” method of cooking. Cuts from the shoulder, neck and shanks are best suited to stewing and braising. And so we have my own simplified version of the classic Italian minestrone soup…venistrone. Cute name, but does it taste good? Yeah, Baby! Don’t…

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Silver Sage Venison Chili

Silver Sage Caterers, founded by Greg Cornell and me back in the early ’90’s, received more requests for the chili recipe than any other items we prepared. Leftovers have been auctioned off at dinners we catered for sporting groups like the California Waterfowl Association. For our signature beans, we use chunks of sirloin and linguica…

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