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Recipes

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123
BURCH'S KETCHUP-LESS VENISON MEATLOAF
Deer
Jefferson South Carolina
Ingredients
  • 2 lbs. ground venison burger (I prefer 1 lb. burger/1 lb. venison sausage)  
  • 2 eggs 
  • 8 oz. chunky salsa 
  • 2 cups cracker crumbs 
  • 1 to 2 cup shredded Monterey Jack Cheese (for my crowd the cheesier the better) 
  • 1/2 cup onions, chopped (optional if in salsa) 
  • 1/2 cup green bell pepper (may be omitted if in salsa) 
  • 1 tsp. salt 
  • 1 tsp. pepper 
  • 1 tsp. crushed red pepper  
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Directions:
Mix all ingredients well except for 1/2 cup salsa and 1/4 cup cheese. Shape into a loaf or press into a greased loaf pan and bake at 350 for 50 minutes. Remove from oven, top with remaining salsa, and return to the oven for an additional 5 minutes of baking. Remove meat loaf and sprinkle remaining cheese on top. Bake for additional few minutes until cheese melts. Serves: 6 Salsa is the substitute for ketchup,If your like me and don't like ketchup, you'll love the taste of this!
1
Venison Jerky
Deer
Pageland South Carolina
Ingredients
  • 2 lbs Sliced venison 1/8" thick 
  • 2 tbsp Soy sauce 
  • 1 tbsp Ground red pepper 
  • 1 cup Corn whiskey 
  • 2 tbsp Worcestershire sauce 
  • 1 tbsp Salt 
  • 2 Cloves garlic, sliced 
  • 1 cup Water 
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Directions:
Slice the meat when it is lightly frozen. The cuts should be long, thin and with the grain. Cut across the grain if you want more tender, but more brittle jerky. Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of red wine for the corn whiskey and water. Pat dry and arrange pieces side by side on an oven roasting rack, with- out overlap. Cook at minimum heat (150°F) for 6 hours. Leave oven door ajar to allow moisture to escape. Meat should be dark, dry and store jerky in a cool, airtight container
1
Stir-Fried Venison Strips
Deer
Pageland South Carolina
Ingredients
  • 1/3 cup soy sauce or tamari 
  • 2 tsp. brown sugar 
  • 1/8 tsp. ginger 
  • 1/8 tsp. ground black pepper 
  • 1 clove garlic, minced 
  • 1/8 tsp. red pepper flakes 
  • 1 Tbs. plus 1 tsp. onions, minced 
  • 1-1/4 lbs. venison tenderloin steaks, thinly sliced 
  • 1 Tbs. plus 1 tsp. cooking oil 
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Directions:
Thoroughly mix the first seven ingredients. Add venison and put in a container with a tight fitting lid. Marinate in refrigerator 4 hours or overnight. Heat oil in a wok or skillet. Drain the venison. Stir fry over high heat for 3 to 4 minutes, or until just done.
1
Gordo's Venison
Deer
Charleston South Carolina
Ingredients
  • 6 pounds venison (deer meat) 
  • 3 tablespoons butter 
  • 1/2 cup olive oil 
  • 1/4 cup chopped fresh parsley 
  • 1 teaspoon Louisiana-style hot sauce 
  • 3 leaves fresh basil, chopped 
  • 3 cloves garlic 
  • 1 tablespoon distilled white vinegar 
  • 1 teaspoon cumin 
  • 1 cup chicken broth 
  • 1/2 teaspoon paprika 
  • 2 tablespoons fresh rosemary 
  • 1 1/2 cups water 
  • Salt and pepper to taste 
Directions:
Slice venison roast into thick 1 inch steaks. Heat water, olive oil, chicken broth, butter, hot sauce, and garlic in a sauce pan. Turn down heat and add parsley, basil, cumin vinegar, paprika, and rosemary. Simmer for 20 minutes stirring regularly. Pour over venison steaks and marinate in the refrigerator for 3 to 4 hours, turning regularly. Take steaks out of marinade and save marinade to splash or mop on steaks while cooking. Heat grill and put slices on. Turn them regularly and make sure you don't over-cook. 6 to 7 minutes each side.
1210
" LIP SMACKIN LOIN CHOPS "
Deer
Easley South Carolina
Ingredients
  • One half venison tenderloin ( depending on how many you are feeding) 
  • 1 cup Dale's Sauce(low sodium if preferred) 
  • black pepper to the taste 
  • crisco or crisco veg oil 
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Directions:
Lay out tenderloin on cutting board. Cut chop sizes into 3/4 inch thick slices. Pour your Dale's Sauce into dish and place your chops in marinade. Refrigerate for about 30 min then roll over and let sit another 30 min. ((If they are completely covered in marinade then you can just let them sit for an hour)) . Oil your frying pan to your preference and heat on med to med high. Add black pepper to the taste after marinade and before placing in pan. Place chops in pan and fry for about 4 to six minutes on each side or until done. Be careful not to over cook. Serve with your choice of sides.----If your tenderloin is not clean dressed then you will want to skin all the membrane and such off of it before slicing. You should be able to cut chops with plastic fork when cooked to perfection.(( Hope you enjoy)) This is a dish that wins over even the most skeptical of venison eaters.
4903
Backstrap or Tenderloin over Charcoal
Deer
Florence South Carolina
Ingredients
  • 1 Venison Backstrap or Both Tenderloins 
  • 1 Cup A-1 Steak Sauce 
  • 1/2 Cup Worchestshire Sauce 
  • 2 Garlic Cloves--Crushed (optional) 
  • 1/2 Bottle Tropical Pepper Co. Pepper Sauce 
  • Black Pepper (to taste) 
  • Salt (to taste) 
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Directions:
Mix all ingredients together in a large zip-lock bag or bowl. Marinate the meat for 1 hour. Grill over Charcoal direct high heat until Med. Rare. It's simple and delicious. You can cook it on a gas grill as well but the flavor is not as good.
4903
Super Tender Venison Cube Steak
Deer
Florence South Carolina
Ingredients
  • 6-8 Pieces of Venison Cube Steak 
  • Flour 
  • Vegetable Oil 
  • Salt 
  • Pepper 
  • 2 Packs Golden Onion and Mushroom Soup Mix 
  • Beef Broth 
  • 1 Large Onion 
  • Crock Pot 
  • Frying Pan 
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Directions:
Salt and Pepper the venison cube steak then coat in flour. Fry cube steak on both sides in a pan with oil until just beginning to brown. Cut up onion and place in bottom of crock pot, place cube steak on top of bed of onions. Empty both soup packets into the crock pot and pour enough beef broth to cover the meat plus about an inch. Cook on high for 5-6 hours. The cube steak will be fork tender and delicious.
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