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For a lot of hunters, the start of football season means two things: time to decide what to serve before and during games, time to make freezer space for the upcoming hunting season. With these three recipes, we are doing both. Also, you can make these recipes with a variety of deer cuts. Some quick tips on prepping and grinding venison: Do so when meat is still partially frozen. Use a fillet or similar knife to trim any silver skin, fascia, or brown, freezer-burnt sections (the goal is as much …

I am often asked how I manage to frequently take my three year old daughter on morning hunts, and my answer is always the same - "I’m prepared". Down to every little detail, planning and preparation are key. This doesn’t necessarily have to apply to hunting with children but will help aid you in having a smooth morning in general. There’s nothing worse in my book than trying to hunt with someone who isn’t prepared and who spends the last few minutes scrambling to find the …

Total prep time: 35 minutes    Total cook time: 15 minutes Serves: 4-6 Ingredients: 1 lb. ground venison 1 Bottle Trader Joe enchilada sauce 2-3 cups of Mexican shredded cheese Flour tortillas – Any size will work ½ cup black beans 1-2 Diced avocados Salsa Verde Sour cream Cilantro Green onions Diced Tomatoes Shredded lettuce Olive Oil Cooking: Preheat oven to 350⁰. Heat skillet over medium-high heat, add venison. Once venison is browned (drain fat if needed), add &fr …

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 …