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Ingredients: 8 lbs venison trimmings (remove all deer fat for the best flavor) 2 lbs pork fat (for moisture and texture) 1 sausage seasoning packet (for 10 lbs of meat) Cold water (optional, for easier mixing) Directions: 1. Prepare the Meat: Trim all deer fat and sinew from the venison to avoid any gamey taste. Cut venison and pork fat into small chunks for easier grinding. 2. First Grind: Using a 3/8" grinder plate, grind the venison and pork fat together. If you prefer a finer sausage, y …

Ingredients: 1 ½ lbs venison (cut into thin strips) ½ tsp salt ¼ tsp black pepper ¼ cup minced onion 1 cup sliced fresh mushrooms 3-5 tbsp butter 2 tbsp flour 2 cups beef broth 3-4 tbsp sherry wine 2 tbsp tomato paste 1 tsp dry mustard ⅔ cup sour cream Cooked noodles, rice, or potatoes (for serving) Directions: 1. Prep the Venison: Season venison strips with salt and black pepper. Cover and refrigerate for at least 2 hours to allow flavors to develop. 2. Saut&eacu …

Ingredients: 1 red bell pepper (sliced) 1 yellow bell pepper (sliced) 1 green bell pepper (sliced) 1 medium onion (sliced) 1 zucchini (julienned or sliced) 1 cup mushrooms (sliced) 1 cup snow peas 1 lb venison steak or backstrap (sliced into thin strips) 2 tbsp olive oil or sesame oil 2 tbsp soy sauce (plus more to taste) 1 tsp garlic (minced) 1 tsp fresh ginger (grated) ½ tsp black pepper ½ tsp red pepper flakes (optional, for heat) 1 tbsp cornstarch (optional, for thickening) Co …

Ingredients: 4 6 oz Venison filets 2 tablespoons Wild Game Seasoning & Rub 1 tablespoon Olive oil, divided 2 whole Portobello mushrooms, stemmed and sliced 1 tablespoon Balsamic vinegar 1 teaspoon salt 1 teaspoon freshly ground black pepper Directions: Prepare the Venison: Pat the venison filets dry with paper towels. Rub both sides of the filets with wild game seasoning and olive oil. Cover and refrigerate for at least 4 hours, or overnight if possible, to marinate and let the flavors d …

Ingredients: 2 1/2 quarts Water (divided) 6 tablespoons Morton Tender Quick (curing salt) 1/2 cup Brown Sugar 1 1/2 tablespoons Pickling Spice 1 tablespoon Garlic Powder 5 lb Venison (large solid cuts, deboned) Directions: Prepare the Brine: In a medium saucepan, combine 1 pint of water with Morton Tender Quick, brown sugar, pickling spice, and garlic powder. Heat over medium heat until the mixture comes to a boil, stirring constantly to dissolve the salt, sugar, and spices into the water. O …

Ingredients: 2 lbs ground venison (or beef) ½ lb bacon, finely chopped or ground ½ cup breadcrumbs or crushed saltine crackers 1 egg, lightly beaten 1 tablespoon Worcestershire sauce ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon smoked paprika (optional) Directions: Prepare the Bacon: If you have a meat grinder, grind the bacon to mix evenly with the venison. If not, finely chop the bacon i …

Ingredients: Venison backstrap (trimmed of sinew and fat) Backwoods Lemon Butter Garlic Marinade (1-2 oz per pound of meat) Salt and pepper, to taste Directions: Prepare the Backstrap: Trim any sinew and fat from the venison backstrap to ensure a tender final product. Marinate the Meat: Using a meat injector, inject the backstrap with Backwoods Lemon Butter Garlic Marinade. Use approximately 1–2 ounces of marinade per pound of meat to enhance flavor and tenderness. Brush the outside …

Ingredients: 2 ½ lbs ground venison or beef ½ lb hot breakfast sausage ½ package Lipton dry onion/mushroom soup mix 1 (7 oz) can mushrooms, drained and chopped 9 tbsp Backwoods Dried Jalapeño Flakes ½ large onion, finely chopped ½ package saltine crackers, crushed 1 tbsp Worcestershire sauce Tomato juice (as needed) Optional: Backwoods Crushed Red Pepper (for extra heat) Directions: Rehydrate Jalapeños: In a small bowl, cover the dried jalape& …

Venison chili and fall were made for each other. Maybe you have a tradition of making a fresh pot of it as soon as temps drop, or you save for the night following your first sit in a deer stand. Regardless of when and how often you whip up a batch, this recipe will either improve on your own personal recipe, or replace it. Everyone loves their own chili and thinks it’s the best. And everyone is right, funnily enough. Still, if you want to try something new, you can make this recipe in its …

Regardless of what tried-and-true recipe you plan to make, there are a handful of steps ahead of putting a flame to game that will drastically improve the final flavor of your dish. Below are five simple methods to keep in mind, along with two bonus tips, that will help ensure you plate the best-tasting venison possible. TRIM UNTIL RUBY RED Silver skin, fascia, fat, even patches of freezer burn—these are all both textures and flavor notes that will detract from the amazing tastes venison i …