Venison Recipes

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25 BEST WAYS TO COOK VENISON



25 Best Ways to Cook Venison image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Venison Stew
Venison Bourguignon
Venison Stroganoff
Venison Sausage Gravy
Venison Cream Cheese-Stuffed Crescent Rolls
Venison Steak
Venison Marsala
Slow Cooker Venison Roast
Pulled Venison
Ground Venison Tacos
Hunter's Casserole With Ground Venison
Venison Goulash
Venison Tuscan-Inspired Soup
Venison Chili
Venison Meatloaf
Venison Philly Cheesesteak Sliders
Venison Burgers
Venison Bolognese
Venison Mushroom Pappardelle
Venison Lasagna
Venison Swedish Meatballs
Venison Barbacoa
Chicken Fried Venison
Venison Jerky
Venison Schnitzel

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a venison recipe in 30 minutes or less!

Nutrition Facts :

VENISON ROAST



Venison Roast image

"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 12

1 venison roast (3 to 4 pounds)
10 whole garlic cloves, peeled
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons onion powder, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
7 medium carrots, quartered
5 small onions, quartered
1 tablespoon beef bouillon granules
1 teaspoon browning sauce, optional
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 403mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.

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