Venison Recipes: 13 Deer Camp Suppers That Win Over People Who Say They Hate Game

Venison recipes are suddenly the most searched dinners in deer country, because November is when hunting families across the Midwest and South open the freezer and find it packed with wrapped roasts, steaks and ground meat. Plenty of people say they hate the taste of deer, yet most of them have only tried it overcooked, dry or cooked without enough fat. Handled well, venison tastes like a richer, deeper version of beef, and it shines in the same cozy suppers grandma made for a crowd, much like the mountain suppers from Appalachian kitchens. A quick soak, a little bacon or butter and the right cooking time change everything. Here are 13 hearty venison recipes and deer camp suppers that win over even the pickiest eaters, each with what you will need and simple steps..

Cast Iron Venison Stew With Root Vegetables

This is the pot that converts the doubters. Venison stew simmers low and slow until chunks of shoulder or neck meat turn spoon-tender, and the long cook mellows any wild flavor into something deep and beefy. Carrots, potatoes and pearl onions soak up the dark gravy, and a splash of red wine or strong coffee adds a savory backbone. Like the best fall-off-the-bone braises, it tastes even better the next day. Serve it with a wedge of buttered cornbread and watch the bowls come back empty..

You will need: 2 pounds venison stew meat (shoulder or neck), 3 tablespoons flour, salt and pepper, 3 tablespoons oil or bacon fat, 1 onion, 3 garlic cloves, 2 tablespoons tomato paste, 1 cup red wine or strong coffee, 4 cups beef broth, 4 carrots, 1 pound potatoes, 1 cup pearl onions, fresh thyme, 2 bay leaves.

How to make it: 1. Trim away any silver skin and toss the meat with flour, salt and pepper. 2. Brown the meat in batches in hot fat in a Dutch oven, then set aside. 3. Cook the onion, garlic and tomato paste for 3 minutes, then pour in the wine or coffee and scrape up the browned bits. 4. Return the meat, add broth, thyme and bay leaves, cover and simmer on low for 2 hours. 5. Add carrots, potatoes and pearl onions and cook 45 minutes more, until everything is tender.

Venison Recipes for a Cold Night: Chili With Beans

Ground venison was practically made for chili, and it tops most lists of venison recipes for a reason. The bold spices, tomatoes and slow simmer wrap around the meat, so even guests who swear they do not like deer go back for seconds. Because venison has very little fat, start by browning it with a few strips of bacon or a spoon of oil so it stays juicy. A blend of chili powder, cumin and smoked paprika, or one of your own homemade spice blends, does the rest. Make a big pot on Sunday and you have lunches for the week.

You will need: 2 pounds ground venison, 3 strips bacon, 1 onion, 1 green pepper, 4 garlic cloves, 3 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 can (28 ounces) crushed tomatoes, 2 cans kidney or pinto beans (drained), 1 cup beef broth, salt, cheddar and sour cream for topping.

How to make it: 1. Cook the bacon in a big pot until crisp, then crumble it and leave the fat in the pot. 2. Brown the ground venison in the bacon fat until it reaches 160F, breaking it up as it cooks. 3. Stir in the onion, pepper and garlic and cook 5 minutes, then add all the spices. 4. Add tomatoes, beans, broth and the crumbled bacon and simmer uncovered for 1 hour. 5. Season with salt and serve topped with cheddar and sour cream.

Slow Cooker Pot Roast, One of the Easiest Venison Recipes

A venison roast from the hindquarter can turn tough if it is rushed, but give it a day in the slow cooker and it falls apart at the touch of a fork. Searing the roast first builds a deep brown crust, and an onion soup style mix of broth, Worcestershire sauce and herbs keeps the lean meat moist for hours. Toss in carrots and potatoes and dinner cooks itself while you are out in the stand or at work. Among slow cooker venison recipes, this one is the classic. It is one of the easiest budget crockpot dinners a hunting family can make.

You will need: 1 venison roast (3 to 4 pounds), salt and pepper, 2 tablespoons oil, 1 onion (sliced), 4 garlic cloves, 2 cups beef broth, 2 tablespoons Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 6 carrots, 2 pounds small potatoes, 2 tablespoons cornstarch.

How to make it: 1. Pat the roast dry, season well and sear on all sides in hot oil. 2. Lay onion and garlic in the slow cooker and set the roast on top. 3. Mix broth, Worcestershire and herbs, pour over the roast and add carrots and potatoes around it. 4. Cook on low for 8 hours, until the meat pulls apart easily. 5. Thicken the juices with cornstarch mixed in a little cold water and spoon the gravy over slices.

Venison Meatballs in Mushroom Gravy

Meatballs are the sneakiest way to win over a picky eater, which is why they show up in so many family venison recipes. Mixing ground venison with a little ground pork, breadcrumbs soaked in milk and an egg gives tender, juicy meatballs that taste like the ones grandma served on Sunday. They brown in a skillet, then simmer in a silky mushroom gravy built from the pan drippings. Spoon them over mashed potatoes or egg noodles, or bake the whole thing in the spirit of those creamy cream of mushroom casseroles every church supper had.

You will need: 1 1/2 pounds ground venison, 1/2 pound ground pork, 1/2 cup breadcrumbs, 1/3 cup milk, 1 egg, 1 small grated onion, salt and pepper, 2 tablespoons butter, 8 ounces sliced mushrooms, 2 tablespoons flour, 2 cups beef broth, 1/2 cup sour cream, parsley.

How to make it: 1. Soak the breadcrumbs in milk, then mix with both meats, egg, onion, salt and pepper. 2. Roll into 1 1/2 inch balls and brown them in a skillet, then set aside. 3. Melt butter in the same pan, cook the mushrooms 5 minutes and stir in the flour. 4. Whisk in the broth, return the meatballs and simmer covered 15 minutes, until they reach 160F inside. 5. Stir in the sour cream off the heat and top with parsley.

Kid-Friendly Venison Recipes: Sloppy Joes

Kids who would never touch a deer steak will happily eat a messy venison sloppy joe. The sweet and tangy sauce of ketchup, brown sugar, mustard and Worcestershire hides any wild flavor completely, and the whole skillet is ready in about 25 minutes, making it one of the fastest venison recipes you can make. Pile it on toasted buns with pickles or pickled peppers on the side. It is a natural fit with other easy weeknight dinners, and the filling freezes well, so make a double batch and save half for a night when nobody wants to cook.

You will need: 2 pounds ground venison, 1 tablespoon oil, 1 onion, 1 green pepper, 2 garlic cloves, 1 cup ketchup, 1/2 cup water, 2 tablespoons brown sugar, 1 tablespoon yellow mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder, salt and pepper, 8 hamburger buns.

How to make it: 1. Brown the venison in oil with the onion and pepper until the meat reaches 160F. 2. Add garlic and cook 1 minute. 3. Stir in ketchup, water, brown sugar, mustard, Worcestershire and chili powder. 4. Simmer 15 minutes, until thick, and season with salt and pepper. 5. Toast the buns and pile the filling high.

Bacon-Wrapped Venison Backstrap From the Oven

The backstrap is the prize cut, the long tender loin that runs along the spine, and many hunters save it for the most special venison recipes of the year. Because it is so lean, a jacket of bacon bastes it as it roasts and adds a smoky saltiness people love. The golden rule is to never overcook it: pull it from the oven at 145F and let it rest so the slices stay rosy and juicy. Any leftovers make a fantastic breakfast, just like these hearty steak and eggs plates.

You will need: 1 venison backstrap (about 2 pounds, silver skin removed), 1 tablespoon olive oil, 2 teaspoons kosher salt, 1 teaspoon cracked pepper, 2 garlic cloves (minced), 1 tablespoon chopped rosemary, 10 to 12 strips thin bacon.

How to make it: 1. Heat the oven to 425F and rub the backstrap with oil, salt, pepper, garlic and rosemary. 2. Lay the bacon strips side by side, set the backstrap on top and wrap them snugly around it. 3. Roast seam side down on a rack for 20 to 25 minutes, until the center reaches 145F. 4. Broil 2 minutes if the bacon needs more crisping. 5. Rest 5 to 10 minutes, then slice into thick medallions.

Creamy Venison Stroganoff Over Egg Noodles

Stroganoff is a smart way to use thin venison steaks or round cuts, and it is one of the venison recipes that tastes most like a classic restaurant dinner. Quick-seared strips of meat simmer for just a few minutes in a sauce of mushrooms, onions, broth and sour cream, so they stay tender instead of chewy. The creamy sauce smooths out the flavor and makes it taste like a classic beef dinner. Spoon it over buttered egg noodles, the same cozy base used in this old-fashioned beef noodle casserole, and dinner is on the table in 30 minutes.

You will need: 1 1/2 pounds venison steak (sliced thin against the grain), salt and pepper, 2 tablespoons butter, 1 tablespoon oil, 1 onion, 8 ounces mushrooms, 2 garlic cloves, 1 tablespoon flour, 1 1/2 cups beef broth, 1 teaspoon Dijon mustard, 3/4 cup sour cream, 12 ounces egg noodles, parsley.

How to make it: 1. Season the venison strips and sear them quickly in hot butter and oil, then remove. 2. Cook onion, mushrooms and garlic in the same pan until golden. 3. Sprinkle in the flour, then whisk in broth and mustard and simmer 5 minutes. 4. Return the meat, warm it through for 2 minutes and stir in the sour cream off the heat. 5. Serve over hot buttered egg noodles with parsley.

Venison Shepherd’s Pie With Golden Mashed Potatoes

Of all the budget venison recipes, shepherd’s pie is the dish that turns a pound of ground venison into a meal for the whole family. A savory filling of meat, onions, carrots, peas and corn simmers in a rich brown gravy, then disappears under a thick blanket of buttery mashed potatoes that bake until the peaks turn golden. It is the kind of supper that fills a farmhouse kitchen with good smells, and it belongs right alongside these cheap ground beef and potato dinners. Make it ahead and bake it when everyone comes in from the cold.

You will need: 2 pounds ground venison, 1 tablespoon oil, 1 onion, 2 carrots (diced), 2 garlic cloves, 2 tablespoons tomato paste, 2 tablespoons flour, 1 1/2 cups beef broth, 1 tablespoon Worcestershire sauce, 1 cup peas, 1 cup corn, 3 pounds potatoes, 6 tablespoons butter, 3/4 cup milk, salt and pepper.

How to make it: 1. Boil the potatoes until tender, then mash with butter, milk, salt and pepper. 2. Brown the venison in oil to 160F with onion, carrots and garlic. 3. Stir in tomato paste and flour, then add broth and Worcestershire and simmer until thick. 4. Add the peas and corn and spread the filling in a baking dish. 5. Top with the potatoes, rough up the surface with a fork and bake at 400F for 25 minutes, until golden.

Grill Night Venison Recipes: Burgers With Caramelized Onions

The biggest mistake people make with venison recipes for burgers is cooking them like lean beef patties with nothing added. Mix in a little ground pork or beef fat, or some grated cold butter, and the burgers come out juicy instead of crumbly. Sweet, jammy caramelized onions are the perfect match for the rich meat, and a slice of sharp cheddar melts over the top. If your family are onion lovers, finish the night with one of these blooming onion recipes on the side.

You will need: 2 pounds ground venison, 1/2 pound ground pork (or 4 tablespoons grated cold butter), 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1 tablespoon Worcestershire sauce, 2 large onions (sliced), 2 tablespoons butter, 6 slices cheddar, 6 toasted buns, lettuce and tomato.

How to make it: 1. Cook the onions slowly in butter for 30 minutes, stirring now and then, until deep golden. 2. Gently mix the venison, pork, salt, pepper, garlic powder and Worcestershire and shape 6 patties. 3. Press a dimple in the center of each so they cook flat. 4. Grill or pan sear over medium high heat until the inside reaches 160F, adding cheese at the end. 5. Serve on toasted buns with the onions, lettuce and tomato.

Spicy Shredded Venison Tacos

Venison tacos are a great way to stretch a tougher shoulder roast, and they bring a little spice to your venison recipes rotation. Braise the meat with chiles, garlic, cumin and orange juice until it shreds, then crisp the edges in a hot skillet before folding it into warm tortillas. Ground venison works too for a fast taco night. Top with onion, cilantro, lime and a spoon of salsa. For a fun twist, pile the meat onto puffy homemade fry bread for big open-faced tacos that feed a hungry crowd.

You will need: 3 pounds venison shoulder, salt, 1 tablespoon oil, 1 onion, 4 garlic cloves, 2 chipotle peppers in adobo, 1 tablespoon cumin, 1 teaspoon oregano, 1 cup orange juice, 1 cup beef broth, corn tortillas, chopped onion, cilantro, limes, salsa.

How to make it: 1. Season the meat with salt and brown it in oil in a heavy pot. 2. Add onion, garlic, chipotles, cumin, oregano, orange juice and broth. 3. Cover and braise at 325F for 3 hours, until it shreds easily. 4. Shred the meat and crisp it in a hot skillet with a little of the cooking liquid. 5. Serve in warm tortillas with onion, cilantro, lime and salsa.

Old-School Venison Recipes: Country-Fried Steak and Gravy

Ask an old hunter for his favorite venison recipes and this one usually comes up first. Thin round steaks are pounded tender, dredged in seasoned flour, dipped in buttermilk and fried until crisp and golden. The pan drippings become a peppery cream gravy that gets poured over everything on the plate. Serve it with mashed potatoes and green beans for supper, or with biscuits the next morning like these biscuit and gravy breakfasts.

You will need: 2 pounds venison round steak (cut 1/2 inch thick), 1 1/2 cups flour, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 cup buttermilk, 1 egg, oil for frying, 2 cups whole milk for gravy.

How to make it: 1. Pound the steaks thin with a meat mallet and season them. 2. Mix flour with the spices; whisk buttermilk and egg in another dish. 3. Dredge each steak in flour, dip in the buttermilk, then flour again. 4. Fry in 1/2 inch of hot oil for 3 to 4 minutes per side until golden and cooked through. 5. Pour off all but 3 tablespoons of oil, whisk in 3 tablespoons of the flour, add milk and simmer into a thick pepper gravy.

Homemade Venison Summer Sausage Snack Board

Many families turn part of their deer into summer sausage, and a few slices on a board make the easiest party snack of the season. The tangy, smoky sausage is fully cooked, so all you do is slice it and surround it with sharp cheddar, crackers, grainy mustard, pickles, apples and grapes. It is perfect for game day, deer camp or holiday guests, and one of the easiest venison recipes because there is no cooking at all. Add a few ideas from these charcuterie party bites and the board will be gone before kickoff.

You will need: 1 venison summer sausage (homemade or from your processor, fully cooked), 8 ounces sharp cheddar, 4 ounces pepper jack, crackers, grainy mustard, dill pickles, 1 apple, a handful of grapes, a few olives.

How to make it: 1. Chill the sausage well so it slices cleanly. 2. Cut it into 1/4 inch rounds and fan them out on a large wooden board. 3. Cube or slice the cheeses and add them in small piles. 4. Fill the gaps with crackers, pickles, apple slices, grapes and olives. 5. Set out a bowl of grainy mustard and serve at room temperature.

Tips That Make Venison Recipes Taste Mild and Tender

Most complaints about venison recipes come down to a few easy fixes. Trim away all fat and the shiny silver skin, because that is where most of the strong flavor hides. Soaking steaks or roasts in buttermilk or lightly salted water overnight softens the taste even more. Add fat in the pan, since venison is very lean, and never cook tender cuts past 145F. Ground venison should always reach 160F. Freeze portions flat and label them, the same way you would stock up on holiday freezer meals.

You will need: Buttermilk or salted water for soaking, a sharp boning knife, bacon or butter for cooking, an instant-read meat thermometer, freezer bags and a marker.

How to make it: 1. Trim fat and silver skin from every cut before cooking. 2. Soak steaks and roasts in buttermilk in the fridge for 8 to 24 hours, then pat dry. 3. Cook tender cuts like backstrap quickly to 145F and rest them before slicing. 4. Cook ground venison to 160F every time. 5. Braise tough cuts low and slow until fork tender.