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Fresh chopped garlic adds a real garlic flavor to this ground venison jerky recipe. Chop the garlic very fine. Mix it in when you add the salt and Tender Quick®, so that good garlic flavor will absorb into the meat. Here's what you'll need:

If the venison you use in this stew is on the tough side, cook it for an hour or so before adding the veggies to the pot. I like to use backstrap for this recipe, so the vegtetables can be added to the meat right after it's browned.

Summer and grilling. What could be better? You throw the burgers on the grill...wait - the kids want hot dogs. And Jimmy (not his real name) wants chicken. Chicken? How about steak? Rachel (not her real name) won't eat meat. Are there vegetables around here somewhere? Hey - where's dad?

Deer hunting expert Marty Prokop reveals closely guarded deer hunting secrets on how to get deer every time. Get his Free Deer Hunting Tips Newsletter, free deer videos and free online deer hunting game at Free Deer Hunting Marty Prokop has 24-years experience deer hunting, processing deer

Remove all fat. Cut fat free meat into cubes or small strips. Soak trimmed and cut venison pieces in cold water and Worcestershire sauce for at least 6 hours. Rinse meat thoroughly. Place cubes or strips of venison in a frying pan with butter or olive oil and brown the meat on all sides. Place

2 tablespoons of olive oil 3 onions, peeled and finely sliced 1.2 kg (2 lb 11 oz) 5 1/2 cups of stewing venison cubes 130 g (4 1/2 oz) 3/4 cup of streaky bacon with rinds removed, chopped 2 heaped tablespoons of brown sugar 2 cloves of garlic, peeled and crushed 1 bay leaf A small bunch of fresh
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free Venison Recipes