Venison

My man is an avid hunter.  He bow hunts, rifle hunts and takes in the black powder season here.  He taught gun safety for years and just generally has a love of hunting and fishing.  When we lived in HomeTown he would hunt deer, pheasant, duck, goose and doves.  Now we are a little too far north to have many pheasants and he doesn’t have many areas for duck and goose hunting.  I think he misses the pheasants so he tries to make a trip to HomeTown in the fall to pheasant hunt.  Lucky for him he LOVES to deer hunt.  The deer up here are big and plentiful.

That said it stands to reason that we eat a lot of venison.  Usually two to three good sized deer a year.  My husband butchers most of it himself.  After he cuts the steaks and roasts we take the rest in to be ground.  I don’t like anything added to it, no pork or fat.  So it is double ground and bagged in one pound packages.  Seventy five to a hundred pounds of ground isn’t too much.  And it costs about 40 cents a package.  We don’t have a meat grinder so this is a cheap way for us to get it processed and save us a lot of work.

In September and October we eat down the venison remaining from the previous year.  Then the freezer is defrosted & cleaned to get ready for the new deer.  Over the weekend we ate a lot of venison.  It was exceptionally good so I thought I’d share…

We had a large package of tenderloins so we made Peppercorn Venison Tenderloin.  The leftover, about half of it, was used in our Venison Stroganoff recipe the next day.  Both are easy recipes with good flavor.  The pepper and garlic seasoning on the leftover meat was a nice addition to the stroganoff.

Peppercorn Venison Tenderloin

  • 3 cloves garlic-minced
  • 1# venison tenderloin
  • 1-2T coarsely crushed peppercorns
  • 1T butter

Heat oven to 425 degrees. Spray 9×13 pan with cooking spray and set aside.

Spread garlic evenly over meat and roll in crushed peppercorn, pressing in to coat meat.  Place in pan and bake 10 minutes.  Dot meat with butter and  continue baking 6-10 minutes or until it is the desired doneness.  Let stand tented with foil for 5 minutes before slicing.

Easy Venison Stroganoff

  • 1.5# round steak
  • butter – enough to brown steak
  • 1 (4 oz) can button mushrooms
  • 1 (10 3/4 oz) can cream o f mushroom soup
  • 1 (14 1/2 oz) can beef gravy
  • 2 heaping Tbsp sour cream

Cut meat in very thin strips. Brown in butter.  Do not salt.  Add mushrooms, gravy, soup and sour cream.

Simmer 2 hours or until tender.  Serve over egg noodles, rice or toast.

Like I mentioned, we used a large tenderloin for the first day, doubling the recipe.  Then the leftover meat went into the stroganoff.  Being so tender we only simmered the stroganoff for a little over an hour.  We make both of these recipes multiple times a year.  Even the kids eat it up.

Sometimes finding easy, good venison recipes can be tough.  If you are married to a hunter too, or if you just have some good venison recipes please share.

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