Looking for the best venison recipes for your freezer full of venison? After 40 years of harvesting and eating deer, I have found a lot of different ways to prepare it. Here are some of my favorites!


A lot of people have been asking about our Deer Jerky figured we would share it. It gets modified each time a batch is mixed based on whatever extra or lesser amounts of the ingredients we HAVE or feel like changing just because.

We ONLY USE the best cuts of meat though, thin sliced backstrap.

Wet Ingredients

1/3 C - A1 Steak Sauce
1/4 C - Soy Sauce
1/8 C - Teriyaki Sauce
1 Tb. - Liquid Smoke
1Tb. - Sriracha *
1 t - Franks Red Hot

Dry Ingredients

1 t - Paprika
1 t - Garlic Powder
1 t - Chili Powder*
1t - Ground Sage
1 t - Black Pepper
1.5 Tb. - Seasoned Salt
Sprinkle (or more if you enjoy the heat) of Crushed Red Pepper*

We usually let marinade for about three days then put your cuts into a dehydrator and dehydrate based on the manufacturers suggestions on your unit.

"SLOW AND LOW" is how we do.


by Mike Males

Ingredients :
1 pound ground doe
1 cup ketchup
1/4 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
4 hamburger buns, divided

Directions :
Step1: In skillet, cooking meat on heat to pink disappears; behavior.
Step2: Add the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and salt.
Step3: Bring it to a boil. Reduce heat, cover and simmer for 15-20 minutes. Serve it on bread.



1 big game heart
1 green onion, thinly sliced
Sesame seeds

1/2 asian pear, grated (substitute with a Bosc pear or an apple)
2 small cloves of garlic, grated
2 tbsp. ginger, grated
1 tbsp. yellow onion, grated
3 tbsp. soy sauce or ponzu sauce
1 tbsp. honey
1 tbsp. toasted sesame oil
2 tsp. red pepper flakes (optional)

Mix all of the ingredients listed for the marinade in a bowl.

Clean and trim the fat and arteries off the heart the cut open and slice into thin strips. Place strips in a plastic bag and cover with only as much marinade as you need to submerge the meat (a deer heart only requires about 1/2 a cup). Reserve the rest to serve at the end or for stir frying veggies. Marinade for at least two hours and up to a day.

Before cooking, squeeze excess marinade off the meat. Preheat a cast iron on high heat. Add a tablespoon of cooking oil and sear each piece on both sides to medium rare. You want the meat still a little pink inside. You can also cook these over an open flame on kabobs.

Garnish with sliced green onion and sesame seeds.


2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds venison backstrap, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges

In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and venison; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.

Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add backstrap and marinade, and cook, stirring often, until venison has browned and marinade has reduced, about 5-6 minutes, or until desired done-ness.

Serve venison in tortillas, topped with onion, cilantro and lime.


One of our all time favorites!


6 slices bacon, minced
2 tablespoons olive oil
1 teaspoon minced garlic
2 shallots, minced
2 pounds ground venison
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
salt and pepper to taste
1 egg, beaten to mix
6 hamburger buns

Step 1
Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.

Step 2
Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.

Step 3
Preheat an outdoor grill for medium-high heat.

Step 4
Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.


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