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Ingredients: 1 hind leg of venison (deboned) Worcestershire sauce or soy sauce Steak seasoning Directions: 1. Prepare the Venison Cuts: Start by removing the shank from the hind leg of the deer. Separate the leg into four distinct muscles: Top Round: The largest muscle (ideal for London Broil). Bottom Round: Great for roasts. Eye of the Round: A long, thin muscle perfect for roasts. Shank Portion: Best used for stew meat or ground venison. 2. Trim and Slice the London Broil: Select the to …

Ingredients: 1 venison roast (from the hind leg) Backwoods Mesquite or Hickory marinade 1 onion, peeled and quartered 4-6 peeled and quartered potatoes 1-2 cups baby carrots Cooking oil Salt and pepper (to taste) Water (enough to cover veggies) Directions: Prepare the Venison Roast: Take the venison roast and use a meat injector to inject the Backwoods Mesquite or Hickory marinade into the meat. Use about 1 ounce of marinade per pound of roast for optimal flavor infusion. After injecting, br …

Ingredients: Venison cube steak (from the hind legs) Salt and pepper (or other seasonings of your choice) All-purpose flour (for dredging) Cooking oil (for frying) 1 medium onion, sliced Water (for simmering) Directions: Prepare the Steaks: Start by cutting the venison from the hind legs into 1/2-inch thick steaks. Use a manual meat tenderizer to tenderize the steaks. Run each steak through the tenderizer once, then turn it 90 degrees and run it through again for extra tenderness. Season an …

Ingredients: Venison roast (from shoulder or hind leg) 1 can of cream of mushroom soup 2 cans of water (use the soup can for measurement) 1 large onion (sliced) 1 package dry onion soup mix (optional, in place of fresh onion) Directions: Prepare the Venison Roast: Preheat your oven to 250-300°F (120-150°C). Place the venison roast in a large roasting pan or baking dish. Add the Soup and Onions: Open the can of cream of mushroom soup and spread it evenly over the top of the venison …