Venison Recipe Roundup
Enjoy your harvest in new ways with four recipe ideas from onX staff and ambassadors.
Meatballs
From Taste of Home, Hunting and Fishing Cookbook
Ingredients
- 1 medium onion, finely chopped
- 1/2 cup uncooked instant rice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound ground venison
- 3/4 cup water
- 1/3 cup packed brown sugar
- 1/3 cup ketchup
- 1/3 cup condensed tomato soup, undiluted
- 1 tablespoon ground mustard
- 2 teaspoons paprika (optional)
Instructions
- In a bowl, combine the first 4 ingredients, then crumble venison over mixture. Mix well and form 1-1/2-inch meatballs. Place in an 8-inch baking pan.
- Combine the remaining ingredients, then pour over the meatballs.
- Bake uncovered at 375°F for 35-45 minutes.
Sous Vide Steak
From Steven Drake, onX Ambassador
Ingredients
- Steak of your choice: deer, elk, antelope, or other
- Salt and pepper
Instructions
- Thaw, then lightly marinate steak with salt and pepper in a 1-gallon ZipLoc bag.
- Fill a large pot with water and attach the Sous Vide. Immerse steak, while still in ZipLock, into the water.
- Select the steak setting on your Sous Vide cooker and press start (Drake uses the Anova Precision Cooker).
- 45 minutes later, remove the steak and sear it in a cast iron pan for 20 seconds per side. This adds flavor and seals in the juices.
- Eat and prepare to be the cook at all future friend and family gatherings.
Swiss Steak
From Rob Lund, onX Senior Software Engineer
Ingredients
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 – 2 lbs. venison round or sirloin steaks (4 or 5 pieces)
- 1 tablespoon shortening or butter
- 1 eight-ounce can of whole tomatoes
- 1 medium onion – chopped
- 1/2 green pepper – chopped
Instructions
- In a bowl, mix flour, salt, and pepper. Sprinkle on the meat and pound in. Flip and pound in remaining mixture.
- Heat shortening in a skillet. Brown meat over medium heat (about 10 minutes).
- Add tomatoes (with liquid), onion and pepper. Reduce heat and cover.
- Simmer until meat is tender, about 45 minutes.
Vension Stew
From Jessica DeLorenzo, onX Ambassador
Ingredients
- 2 tablespoons canola oil
- 2 pounds of venison
- 2 large onions chopped
- 3 tablespoons crushed garlic
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 teaspoons dried oregano
- 1 tablespoon salt
- 1 teaspoon pepper
- 3 cups water
- 7 potatoes, peeled and quartered
- 1 pound carrots, cut into 1-inch pieces
- 1/4 cup flour
- 1/4 cup water
- Browning sauce
- Handful of chopped fresh basil
- 1 pound of your favorite pasta shape
Instructions
- Trim any undesirables from the meat. Season with salt and pepper.
- Heat oil in a Dutch oven, (I use a cast iron skillet and transfer to the dutch oven after browning). Brown meat.
- Add onions, garlic, Worcestershire sauce, bay leaves, oregano, salt, pepper and water. Simmer, covered, 1-1/2 to 2 hours or until meat is tender.
- Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes.
- Mix flour and cold water; stir into stew. Meanwhile, boil pasta according to directions. Cook and stir until thickened and bubbly. Add browning sauce if desired. Remove bay leaf.
- Serve over pasta. Garnish with basil.
