Big Game Recipes

Blackened Venison Backstrap Salad with Romaine, Dried Cranberries and Feta

A home version of a popular chop house salad — spicy seared choice cut of venison paired with crisp lettuce, mild feta cheese and an occasional bite of a sweet cranberry. You can make your own blackening spices with a mixture of white, black and cayenne peppers, along with salt and any additional savory spices…

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Venison Sausage, Bacon, Mushrooms and Spinach

This is a quickie that is best made just before serving so the spinach isn’t completely wilted. Print Recipe Venison Sausage, Bacon, Mushrooms and Spinach Ingredients4 strips bacon diced2 cups venison sausage thinly sliced (or crumbled in sausage is ground, not linked)1 red bell pepper seeded and sliced into thin strips2 cups mushrooms thinly sliced1…

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Iceberg Wedge with Crispy Venison

Lots of people knock iceberg lettuce for its lack of nutritional value as compared to other lettuces. Iceberg is low on vitamins A and C compared to darker-leafed greens, but it’s crisp, crunchy and sits high and proud on a plate. This recipe simply builds a classic wedge-and-blue-cheese salad upon seasoned, pounded and seared venison…

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Grilled Venison Fajita-Style Salad

Assertive Southwestern flavors make this main dish salad a palate pleaser for those who like it well-seasoned but not too spicy hot. I like to serve this with warm flour tortillas and cold Mexican beer. Print Recipe Grilled Fajita-Style Salad Ingredients1 pound venison tenderloin backstrap or tenderized hindquarter steak1 cup bell pepper 2 or 3…

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Marinated Ravioli with Lemon Vinaigrette

Served warm, chilled or room temperature, this is a fitting side dish for any season. You can also make this with rabbit ravioli here or dove. Print Recipe Marinated Ravioli with Lemon Vinaigrette Ingredients24 venison ravioliLemon Vinaigrette1 tablespoon lemon zest2 tablespoons freshly squeezed lemon juice1 tablespoon white wine vinegar3/4 teaspoon Dijon mustard1 teaspoon honey2 tablespoons…

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Venison Tostada

It’s just a taco unhinged. This can be a salad or appetizer course, or double the recipe for a light lunch or dinner entree. Print Recipe Venison Tostada Servings: 4 servings Ingredients4 cups cooked ground or pulled venison seasoned with Southwestern seasonings4 large corn tortillas deep-fried until crispy2 cups cooked black beans6 cups romaine or…

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Venison Carpaccio

I used to eat raw venison as part of my wild-game cooking demonstrations. To those who only ate antlered game cooked well-done or “all the way,” it was like watching someone eat live insects. Even people who enjoy their venison rare or medium-rare would often blanch at the sight of me eating it raw. I…

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Venison Sausage and White Beans

This is a stick-to-your ribs side dish that can also be served as a main course. If I’m short on time, I’ll make a quick version of this recipe with 4 15-ounce cans of cooked beans instead of dried. Any venison sausage will do, but my sausage of choice for this dish is Italian-seasoned. Print Recipe…

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Venison Stuffed Zucchini

I grew up eating this dish, prepared with ground beef, a few times a month. I’ve since made it many times with various ground game meats and game sausage. It might be pedestrian for today’s food snobs, but it really tastes great. Print Recipe Venison Stuffed Zucchini Servings: 4 servings Ingredients2 medium zucchini split lengthwise1…

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