Tag Archives: deer

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.

Venison Cheeseburger Soup

This Venison Cheeseburger Soup Recipe is delicious! It’s easy to make and a guaranteed belly warmer.
By Raschell Rule
Serves: 4
Prep time: 10 minutes
Cook time: 35 minutes


1 cup diced potatoes, peeled
2 pounds ground venison
1/2 cup finely chopped green bell pepper
1/2 cup jalapeño peppers, finely chopped (wear gloves)
1 tablespoon homemade Italian seasoning
1 teaspoon freshly ground black pepper
1 1/2 pounds white American cheese, sliced
1/2 cup canola oil
1 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1 cup flour
1 teaspoon kosher salt
1 1/2 quarts homemade beef broth
1/4 cup chopped scallions


In a large saucepan, add the potatoes and enough water to cover them by about 2 inches. Bring to a boil over high heat. Lower the heat to medium and simmer, uncovered, until fork-tender, about 15 minutes. Drain and return to the pan. Cover and keep warm.

In a large stockpot, heat the oil over medium-high heat. When hot, add the venison burger and cook, breaking up the meat slightly with a wooden spoon, until the burger begins to brown, 6 to 10 minutes.

Add the onion and the bell peppers and cook, stirring, for another minute or two. Add the jalapeños and then the flour, herb blend, salt, and black pepper. Cook, stirring until mixed well and thickened, 3 to 4 minutes.

Add the broth, lower the heat to medium, and cook, stirring, until heated through, taking care not to break the meat up too much. You may also use 1 pound of ground venison and 1 pound of ground beef if you wish.

Remove the pan from the heat, add the slices of cheese, one at a time, and stir gently until the cheese melts into the soup and the soup becomes creamy. Add the scallions and the potatoes and cook just until heated through.

Serve hot with garlic bread (or cheese bread).

Venison Burger Bake

Prepare this recipe with ground venison baked with cornbread stuffing. Serve warm with a side salad or nothing at all.
By Kristy Crabtree
Serves: 3
Prep time: 10 minutes
Cook time: 20-30 minutes


1 box Cornbread Stove Top Stuffing (cook as directed)
1 can cream of mushroom soup
1 cup diced zucchini
1 cup diced mushrooms
2 garlic cloves, chopped
1 pound ground venison
1 cup sour cream
1 cup shredded/diced squash
4 tablespoons butter
Salt and pepper (optional)


Cook Cornbread Stove Top Stuffing as directed.

Cook ground venison in cast iron skillet. Remove from skillet and set aside.

Add butter, garlic, squash, zucchini and mushrooms to skillet and cook until vegetables are soft. Add mushroom soup mix, sour cream and ground venison stirring everything together.

Remove from heat and top with cooked cornbread stuffing.

Bake in the oven at 400 degrees for approximately 20-30 minutes.

Venison Taco Pie

Now you can eat your tacos with a fork with this venison taco pie recipe from Lee and Tiffany Lakosky.
Serves: 8
Prep time: 15 minutes
Cook time: 40 minutes


2 pounds ground venison
1/2 cup water
12 ounces sour cream
2 envelopes taco seasoning
2 cans crescent rolls
2 cups shredded sharp cheese


Brown and drain venison.

Add taco seasoning and 1/2 cup water. Mix well.

Pat the 2 cans of crescent rolls into the bottom and up the sides of a greased 9×13-inch cake pan.

Spread mixed venison on top of crescent rolls.

Spread sour cream over venison.

Sprinkle with shredded cheese.

Bake at 350 degrees for 35-40 minutes.

Let sit for 10 minutes before serving.

Serve this Venison Taco Pie Recipe with diced tomatoes, shredded lettuce, chopped onions, more sour cream, and any other taco toppings you’d like.

Sherry Cream and Mushroom Deer Steak

By Ian Malepeai, IDFG
Photo courtesy of Randy King
In this dish, venison steak with sherry cream mushrooms, you get balance from combinations of saltiness, fat from the cream, sweet from the sherry, and then umami from the mushrooms. Stack that on some venison and a “bright” flavored potato (lemon and parsley) and you have a winning combo.


3 tablespoons butter
4 each, 6-ounce venison steaks (sirloin, flatiron or backstrap work best)
1/2 pound chanterelles (or other wild-ish mushrooms)
1/2 onion, small, diced
2 cloves of garlic, smashed
1/2 cup sherry wine
1/2 cup cream
Salt and pepper


Heat oven to 350 degrees. Bring steaks to room temperature. Season steaks with salt and pepper. In 10-inch sauté pan add a tablespoon of butter and heat on medium until butter is clear and foaming. Add the two steaks to the pan. Brown on both sides – two to three minutes. Set aside.

Add another tablespoon of butter and melt it. Add the two remaining steaks to the pan and cook until brown, three to four minutes per side.

Place all steaks on a cookie sheet and place in a 350-degree oven and cook until 120 degrees internal temperature, or to your preference.

Add the remaining butter to the pan. Melt and add the onion, garlic and mushrooms. Lower the heat. You don’t want to burn the brown bits on the bottom of the pan. When the mushrooms begin to lose some moisture, add the sherry wine. This will boil fast and quick. Then, when most moisture is gone, add the cream. Bring to a boil and then simmer for three minutes. Remove from heat and season with salt and pepper. Keep warm until steaks are done. Serve over mashed potatoes and roasted carrots.

Marinated Deer Flank Steak with Ramen

By Ian Malepeai Idaho Fish & Game



1 each Deer Flank Steak (about 1 lb. of venison total, really any cut could work with this)
1 tablespoon Gochujang (look in the Asian food section)
1 tablespoon Honey
1 tablespoon Sesame Oil
2 tablespoons Water
1 teaspoon Shichimi Togarashi, optional
Add everything but the flank steak to a medium sized mixing bowl. Combine with a fork until mix is smooth and all ingredients are incorporated. Add the flank steak and coat evenly with the marinade. Cover bowl with clear film and leave in the fridge anywhere from 4-24 hours.

Heat grill to medium-high. Take the venison directly from the refrigerator to the grill, do not pre-warm the meat at all. Cook flank steak no more than 3 minutes on each side. Remove to clean plate and let rest before slicing. Slice thin and serve on top of the Ramen bowl.

The “Ramen”

6 cups water
1 tablespoon vinegar, white
2 packages “Oriental” Ramen
1 cup broccoli florets
1 cup matchstick carrots
1 cup chopped kale
4 eggs
1 mango, cored and sliced thin


In one medium sized sauce pan add 4 cups water, bring to a boil. In a separate sauté pan add two cups of water and add the vinegar – bring to a simmer.

Add to the ramen (including the flavor pouches, opened), broccoli, carrots and kale to the four cups of water. Bring back to a boil and remove from heat.

Crack, gently, the four eggs into the vinegar-water and let simmer until the egg whites completely set but the yolk is still runny, about 2 minutes.

Portion into four bowls the ramen, broth and vegetable mix. Top each bowl with a poached egg, sliced mangos and sliced flank steak.