Category Archives: Recipes

Venison Roast

Make the most of your deer harvest by slow cooking your venison’s toughest cuts
By Raschell Rule
Serves: 8
Prep time: 10 minutes
Cook time: 5-8 hours


2 (10 3/4-ounce) cans cream of mushroom soup
2 cups beef broth
2 tablespoons onion powder
1 cup fresh mushrooms, sliced (optional)
5 tablespoons dry onion soup mix
1 tablespoon garlic powder
Salt and pepper, to taste
3- to 4-pound venison roast


Spray a large slow cooker with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder and parsley together; whisking until smooth. Season to taste with salt and pepper. Fold in the mushrooms.

Place the venison roast into the slow cooker and spoon some of the mixture over the roast. Cover and cook on high for 5 hours (8 hours on low). If the roast is frozen, cook on high for 8 to 10 hours; or until meat falls apart.

If you don’t have a slow cooker, just bake the roast at 275 degrees for 4 to 5 hours or until tender.

Serve over buttered noodles, cooked rice, mashed potatoes or bread slices.

Grilled Venison Steak and Bacon

For tender and delicious venison steak, marinate the meat in apple cider and barbecue sauce before wrapping it in bacon and grilling
By Raschell Rule
Serves: 6-8
Prep time: 20 minutes
Cook time: 15 minutes


2 pounds venison tenderloin steak (or backstrap)
1 1/2 pounds bacon
vegetable oil
1 quart apple cider
3 cups homemade barbecue sauce


Cut venison steak into 2-inch chunks and place in a dish. Add apple cider, making sure it covers all the meat. Let marinate for two hours in refrigerator.

Remove venison chunks from marinade and discard cider. Dry off venison and place back in the dish. Pour barbecue sauce over all and put back into the refrigerator for another two hours.

Wrap venison chunks in bacon and secure with toothpicks.

Clean grill grates and spray with vegetable oil. Grill venison on medium heat according to your personal preference (approximately 10-15 minutes). Turn often so the venison doesn’t burn.

Homemade Venison Jerky

You’ll never buy store-bought again after trying this venison jerky recipe.
By Raschell Rule
Yield: 2 pounds venison jerky
Prep time: 15 minutes
Cook time: 6 hours


4 pounds venison
2 teaspoons chili powder
2 teaspoons onion powder
1 teaspoon liquid smoke
1/4 cup soy sauce
1/2 cup Worcestershire sauce
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1 teaspoon Hungarian hot paprika, more if you want it hot
1/4 cup packed brown sugar
1/4 cup teriyaki sauce
3 tablespoons hot sauce (or to taste)


Trim fat from venison (if there is any) and slice into 4-inch strips. The venison pieces should be between 1/4 and 1/2 inch thick. It is easier to slice the venison if it is partially frozen. Pound meat lightly and set aside.

Combine rest of ingredients and mix well. Pour this marinade over the venison strips. Cover and refrigerate overnight.

In the morning, line cookie sheets with foil. Place venison strips on sheets – do not overlap meat.

Preheat oven to 150-175 degrees, or the lowest temperature it has. Bake for 3 hours; turn venison strips over and bake for an additional 3 hours. Venison jerky is cooked when meat is dried out.

Crock-Pot Venison Korean BBQ

Enjoy a taste of Korean BBQ with this simple five-ingredient recipe with venison that is slow-cooked in a sweet and nutty sauce and plated with rice noodles and spinach.
By Julie Golob
Serves: 4-6
Prep time: 5 minutes
Cook time: 5-7 hours


2 pounds venison, cut into stir-fry size bites
Rice noodles
Bag of spinach
1 packet of Campbell’s Korean BBQ Slow Cooker Sauce
Water (for cooking rice noodles)


Rinse and pat dry venison; cut into stir-fry size bites and add to Crock-Pot.

Pour slow cooker sauce on top of venison and stir to distribute.

Place lid on Crock-Pot and set on lowest setting. Cook for 5-7 hours.

Prepare rice noodles per instructions and plate with spinach.

Scoop portions of meat and sauce on top of noodles and serve.

Golden Pineapple Casserole

Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 8 servings


2 cans (20 ounces each) crushed pineapple
1/2 cup sugar
2 tablespoons all-purpose flour
3 eggs, beaten
4 slices bread (crusts removed), buttered and cubed


1. Drain pineapple, reserving 1 cup juice.

2. In a mixing bowl, combine pineapple and juice with sugar, flour and eggs; mix well.

3. Spoon into a 2-qt. baking dish; top with bread cubes.

4. Bake at 350 degrees, uncovered, for 45-50 minutes or until set and browned. Serve as a side dish with ham or poultry.

Pineapple Glazed Ham

This old-fashioned Brown Sugar Pineapple Glazed Ham is an easy recipe that makes an impressive statement on a holiday table.


1 (7-9 lb.) fully-cooked, bone-in ham
1 1/2 cups pineapple juice
1 cup brown sugar
1 tablespoon Dijon mustard
1/4 teaspoon ground cloves
1 (20 ounce) can pineapple slices, drained
7-10 maraschino cherries, drained and rinsed


Preheat oven to 325F.

In a saucepan, stir together pineapple juice, brown sugar, Dijon mustard and ground cloves. Bring to a boil and then simmer, stirring occasionally, until the mixture becomes slightly syrupy (about 10-15 minutes). Set aside.

Line a roasting pan with aluminum foil. Place ham in the pan, flat-side down. Using a sharp knife, score surface of ham with 1/4-inch-deep cuts in a diamond pattern. Arrange pineapple and cherries evenly on ham; secure with wooden toothpicks. Spoon some of the glaze over the ham.

Bake at 325F for a total of about 2 – 2 1/2 hours, basting with the extra glaze and pan juices every 30 minutes. Shield the ham loosely with aluminum foil when it reaches the desired color, to prevent excess browning. The ham is done when a meat thermometer inserted into the thickest portion registers 140F.

Let the ham stand for at least 15 minutes, remove toothpicks, and carve.

Gramma’s wild turkey and rice casserole

By Ian Malepeai IDFG
A good ol’ fashioned casserole with canned soup


1 onion
1 bell pepper
1 box wild rice, cook according to directions
1 can cream of celery
1 can diced water chestnuts
2 cups diced wild turkey (cooked)
1 can French-cut green beans
1/4 cup mayonnaise
Juice from 1 lemon
Salt & pepper
Shredded cheddar cheese


Dice and sauté onion and green pepper in a splash of olive oil, salt, and pepper

Mix all of the ingredients (except the cheese) together in a cast iron pan or casserole dish

Add additional salt and pepper to your liking

Cover with shredded cheese

Cook at 350 degrees for 35 minutes, or until casserole bubbles

Crock-Pot Barbecued Venison

Slow cooking venison in a homemade BBQ sauce leads to tender meat with optimal flavor, ideal for tacos or sandwiches.
By Raschell Rule
Serves: 8
Prep time: 15 minutes
Cook time: 10 hours


3 pounds venison, trimmed
1 small sweet onion, chopped
3 tablespoons fresh lemon juice
2 teaspoons ground mustard
2 tablespoons cornstarch
5 slices bacon, chopped
1 cup homemade ketchup
3 tablespoons brown sugar (packed)
1 teaspoon garlic powder
1/2 cup beef broth


In a skillet, fry the bacon and onion until the bacon is slightly crispy; remove bacon mixture and drain. Brown each side of the venison with the remaining bacon grease.

Spray the inside of a Crock-Pot with vegetable oil and add the venison. Then, add the bacon and onion mixture.

In a bowl, mix the ketchup, lemon juice, brown sugar, ground mustard and garlic together. Pour this mixture over the venison and cook on low for 10 hours.

When done, turn the Crock-Pot on high.

In a bowl, whisk the cornstarch and beef broth together and add to the Crock-Pot, stirring well. Cover for ten minutes. Give it a one final stir and it’s ready to serve.

Venison Jalapeño-Cheddar Summer Sausage

You’ll love the sharp flavor of Cheddar cheese and spicy kick of jalapeño peppers in this venison summer sausage recipe.
By Raschell Rule
Yield: 3 venison summer sausage logs
Prep time: 30 minutes
Cook time: 1 1/2 hours


3 pounds venison, ground
1 cup cold water
1 teaspoon freshly ground black pepper
2 jalapeño peppers (or to taste), seeded and minced
3 tablespoons tender quick
2 teaspoons mustard seed
1 teaspoon onion powder
2 teaspoon liquid smoke
1 1/2 cups shredded cheddar cheese


Mix the tender quick, water, mustard seed, garlic powder, onion powder, black pepper and liquid smoke together in a large bowl until the tender quick is dissolved. Add the ground venison, jalapeño peppers and cheese; mix well. Divide in thirds and roll into logs. Wrap tightly with foil and refrigerate overnight.

Preheat oven to 170 degrees and line a baking sheet with foil.

Unwrap the sausage logs and place on the prepared baking pan.

Bake for a few hours or until the internal temperature reads 165 degrees.

Cool to room temperature and dab excess oil. Slice and serve.

Pumpkin Crème Pie

Makes one 9 1/2 inch pie; serves 8-12
By Angie Battle KTVB


1 15oz. can 100% pure canned pumpkin (can substitute 1 ¾ c. fresh baked pumpkin puree)
2/3 c. packed brown sugar
1/3 c. granulated sugar
1 tbsp. all-purpose flour
3/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/2 tsp. kosher salt
1 c. heavy whipping cream
1/3 c. whole milk
3 lg. eggs, lightly beaten
2 tsp. pure vanilla extract
One 9 1/2 – inch blind baked and cooled pie pastry shell (this can be done a day earlier to save time)


Once the crust is blind baked and cooled, preheat the oven to 400°.

In a large bowl, whisk the pumpkin puree, the sugars, the flour, spices and salt together.

Add the cream, milk, eggs and vanilla and whisk again until everything is well combined and smooth.

Pour the mixture into the pie shell and place it in the oven. Bake at 400F for 15 minutes, then turn the oven down to 350F and bake until the custard is set, about 55-65 minutes longer. (When it is done, the center will NOT be soft and jiggly when you shake the pan gently. It will hold firm. If you insert a butter knife into the center and it comes out clean, you risk the filling cracking as it cools, but it is another method to check doneness.) Your crust edges should not get too dark, but if they do, feel free to cover them loosely with aluminum foil.

Remove the pie from the oven and let cool on a rack for at least two hours or overnight before slicing and serving. Best with fresh maple whip cream!