This is a book fully devoted to the natural meat we call venison.
If you are going to eat meat, it might as well be the healthiest most natural meat available right? Well that’s just what venison is, healthy and natural. It is also higher in protein and lower in fat than either beef or chicken. For this reason we prefer venison in our home to any other meat and more often than any other meat.
There are several kinds of venison, such as whitetail deer, elk, mule deer, moose, caribou and antelope. These recipes are mainly used on whitetail deer in our home, but please feel free to use them to cook other species of deer and to modify any part of these recipes to meet your tastes or your family’s dietary needs.
These are the recipes that we have been using in our home and we thought that we would share!
-Ryan & Melissa
Some FREE Sample Recipes below:
THE BEST EVER VENISON CHILI RECIPE
2 pounds venison, cubed or ground
1/4 cup flour (of your choice)
2 tablespoons olive oil
1 can diced tomatoes in green chilis
½ cup chicken broth
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon sea salt
1 can white kidney beans
1 can white mountain beans
1 can black beans
1 medium green bell pepper
7 mini heirloom tomatoes
three cheese blend, shredded
Cut venison into 1/2 inch – 1 inch cubes and rinse thoroughly. Put the flour on a plate and roll the meat around in the flour in batches coating it. In a large chili pot, brown the meat in the olive oil until fully cooked. Add tomatoes, chicken broth, salt, cumin and chili powder. Cover the pan and cook on low heat for 1 hour, stirring occasionally. Add all of the beans, drained and diced green pepper to the chili. Cut the tomatoes in halves or quarters, depending on the size of the tomato and add to the chili. Cook covered on low for a half hour more or until done, stirring occasionally. Serve with a small handful of cheese to garnish. Yum!
VENISON HEART RECIPE – WHITETAIL DEER
1 deer heart
Montreal Steak Seasoning
Extra Virgin Olive Oil
This is a great camp meal and can be cooked over a campfire in the field or in the oven at home. First slice it into 1/4 inch slices and trim wounded areas of the heart if the animal was shot in the heart (pictured above). Cut away any artery veins or rubbery type meat that you don’t want to eat. Then lay the pieces of heart on a double folded square piece of tin foil. Allow 2″-3″ of foil around the edges. Drizzle with extra virgin oil and season with Montreal Steak Seasoning or a seasoning of your choice. Make a foil lid to be placed on top of your tin foil square. Bunch up the edges of the bottom foil piece and top foil piece making a pouch for the heart. Place in the oven at 350 degrees for about 15 – 20 minutes or until done. If you are using a campfire, place over the campfire for about 15 minutes or until done (faster cook times vary according to how hot your campfire is). Open the pouch and serve immediately.