Big Game Recipes

So You Don’t Like Venison?

While traveling the countryside the past couple of decades, sharing my personal brand of wild-game cooking, I’ve run across many people who just don’t like venison. If I had to guess what went wrong, somebody served them an over-cooked “gamey” piece of improperly prepared deer meat. Venison has about five times less fat than beef,…

Venison Sausage with Rustic Tomato Sauce

In the summertime, when “real” homegrown tomatoes are available, this is one of my favorite recipes. During the tomato offseason, I’ll usually prepare this dish with canned tomatoes rather than grocery store tomatoes. Then I won’t whine about the lack of flavor from the so-called “vine-ripened” store-bought tomatoes as compared to the real deals. Who…

Spicy Venison & Black Bean Stir-Fry

Not to be confused with a Southwestern bean dish, this recipe is a somewhat spicy version of a traditional Asian stir-fry. As with any stir-fry, you’ll spend more time prepping than cooking. Just make sure that all of your ingredients are chopped and ready to go before you fire up the wok or skillet. The…

Basic Rub

There is no such thing as the “perfect” rub. It’s a matter of personal preference. Some like it sweet, some like it spicy. Others are fine with salt and pepper. Keep in mind that no matter how long you leave the rub on the meat, it will not penetrate deep into the meat past the…

Smoked Venison Burger

Firing up the smoker isn’t always convenient, like in the dead of winter, or when you’re just short on time. Here’s a way to give you smoke-flavored burgers anytime. You can slap make these smoke-flavored venison patties right on a hot grill or freeze them for later. To freeze, place smoked patties on a lightly…

Lettuce Cups with Smoked Venison

Wrapping food in lettuce wraps has made a big impression on the dining public. These are cool and crisp on the outside and warm, crunchy, and smoky on the inside. The best way to serve lettuce cups is family style. Stack lettuce leaves, filling, and condiments like Asian hot sauce, hoisin sauce, and soy sauce…

Coffee-Rubbed Venison Roast

Add new life to old coffee grounds with this earthy rub for smoked venison roasts. The rub is also great on any other dark-fleshed game, beef, and pork. (Try this Coffee Rubbed Goose Breast recipe) Done right, a smoked venison roast is moist and tender, like a beautiful medium-rare beef roast. The biggest difference between…

Citrus, Herb, and Garlic Roast

Acidic lime, lemon, and orange juices give this smoked and marinated venison roast its “high notes.” They’re the flavors that liven up your taste buds, much like a natural monosodium glutamate, but with fewer syllables and no adverse side effects. This recipe works best with a hindquarter roast, preferably boneless, but it will work with…

Pan-Seared Tenderloin with Zinfandel Sauce

If I’m cooking for a crowd, I’ll use an inexpensive generic wine for a reduction and save my money for the wines that I drink. If I’m making this recipe at home, my go-to wine is the Michael-David Freakshow Zinfandel. It’s a bit more subtle than some of the bolder zinfandels from the Lodi, California…

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