SMOKE VENISON RECIPES

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SLOW COOKED VENISON RECIPE | ALLRECIPES



Slow Cooked Venison Recipe | Allrecipes image

My dad brings home venison each year, and my mom never knew how to cook it. When I was 16, I threw some venison and a few spices and sauces into the slow cooker before heading off to school. We were all surprised that it turned out great! I've perfected the recipe since then.

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Categories     Venison Recipes

Total Time 5 hours 15 minutes

Prep Time 15 minutes

Cook Time 5 hours 0 minutes

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
½ onion, diced
2 teaspoons minced garlic
1 pound boneless venison roast
½ cup ketchup
¼ cup Worcestershire sauce
¼ cup soy sauce
¼ cup chile-garlic sauce
¼ teaspoon liquid smoke
⅓ cup water
2 teaspoons salt
1 tablespoon pepper

Steps:

  • Heat olive oil in a skillet over medium heat. Stir in onion and cook until softened, about 3 minutes. Stir in garlic and cook 2 more minutes until softened.
  • Place venison roast into a slow cooker, and sprinkle with onion mixture. Stir together ketchup, Worcestershire sauce, soy sauce, chile-garlic sauce, water, salt, and pepper. Pour over the venison.
  • Cover and cook on Low until tender and no longer pink, 4 to 5 hours.

Nutrition Facts : Calories 225.4 calories, CarbohydrateContent 17 g, CholesterolContent 85.7 mg, FatContent 6.3 g, FiberContent 1.2 g, ProteinContent 25.5 g, SaturatedFatContent 1.5 g, SodiumContent 2595.9 mg, SugarContent 10 g

VENISON SUMMER SAUSAGE RECIPE - FOOD.COM



Venison Summer Sausage Recipe - Food.com image

This is an excellent recipe for "what to do with all that deer meat" and is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. I can't keep this stuff in the house--my family loves it and it is very low fat snack. I got this from a former president of the ND Cattlewomen.

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 5-6 8

Number Of Ingredients 9

3 lbs ground venison (deer, elk, antelope This MUST be ground lean, as the tallow on venison is what gives it the "wild" t)
1 lb lean ground beef
2 cups water
1 teaspoon onion powder
1/4 teaspoon garlic powder (or a tad more)
4 teaspoons cracked black pepper
2 teaspoons mustard seeds
2 teaspoons liquid smoke
4 tablespoons Morton Tender Quick salt

Steps:

  • Mix all together thoroughly.
  • Form into 2-21/2" logs about 8" long.
  • Pack tightly as possible.
  • Wrap in aluminum foil, shiny side inches.
  • Refrigerate for 24 hours.
  • Take out, turn over and pierce foil several times with a fork.
  • Bake on a sprayed broiler rack over broiler pan at 325°F for 1 1/2 hour.
  • Unwrap and remove to rack to finish dripping.
  • Rewrap and refrigerate or freeze.

Nutrition Facts : Calories 599.9, FatContent 28.9, SaturatedFatContent 12.9, CholesterolContent 276.9, SodiumContent 267.2, CarbohydrateContent 2, FiberContent 0.7, SugarContent 0.3, ProteinContent 78.1

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From deeranddeerhunting.com
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A simple Bacon Wrapped Backstrap seasoned with salt and pepper, wrapped in bacon, and baked in the oven until crispy perfection.
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VENISON SNACKIN’ STICKS | VIRGINIA DWR
Cut the venison and pork into 1 inch cubes. Grind the 1 inch cubes of venison and pork. Transfer the ground meat into a non-metallic bowl and mix 1 Tbsp plus 1-1/2 Tsp Hi Mountain Snackin’ Stick Seasoning and 2 Tbsp of the Cure. Mix well for about 5 minutes or until the …
From dwr.virginia.gov
See details


VENISON PASTRAMI | REALTREE CAMO
The corned venison can be used for any number of dishes at this point, venison hash is great, but to be true pastrami, it next needs to be smoked then steamed. Any style of smoker will work, from electrics like Masterbuilt, to pellet smokers from Traeger, or …
From realtree.com
See details


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This wildly simple standing venison rib roast has an impressive presentation and even better wood-fired flavor. We’re rubbing this unique roast with a generous helping of Traeger Prime Rib Rub, then roasting it directly on the grill, bone-side down.
From traeger.com
See details


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