Venison Reuben Sandwich

A good Reuben is one of the best sandwiches on the planet. And corned venison gives beef a run for its money as the star of the Reuben show. You have to try this!

Venison Summer Sausage

I’ve been tweaking this recipe for years, and finally have it where I want it. More than one person has told me it’s the best they’ve ever had. One of the breakthroughs was learning about Encapsulated Citric Acid (ECA), which provides a nifty way to Read More …

Venison Lasagna

Lasagna takes some work – but 2 is not much more hassle than 1, and it freezes very well — so I always double up.

Venison Spaghetti Sauce

This is an Italian meat sauce suitable for spaghetti, lasagna, ravioli, whatever. It uses an “Equalizer” technique I stumbled upon by accident.

Venison Chili

The secret to good chili is the right mix of chiles! (who knew?)

Corned Venison

Corned venison is as simple as it is delicious. We’ve all met people who claim not to like venison. I’ve never seen anyone fail to light up with their first bite of corned venison.

Venison Breakfast Sausage

Add 1 tsp per ¼ lb of ground meat, and —poof— instant fresh breakfast sausage! Make up a batch of this spice mix ahead of time to use as needed.

Venison Jerky

There are as many jerky recipes as there are people making jerky. This basic recipe is great “as is” but also a fine platform for tinkering.

Venison Parmesan

This is a standard recipe meant for chicken breast or veal, both naturally quite tender. Venison or any tough cut should be tenderized first unless you have an exceptionally tender cut.

Venison Country Style, with Gravy

This is a great way to show off tougher venison steaks, like rounds. Even a tough old buck that chews like a superball will be fork tender and delicious. It also works for steaks with lots of connective tissue, like sirloin or shoulder. It’s serious Read More …

Wild Mushroom Soup

Venison stock is the perfect base for this simple but fantastic traditional recipe.

Venison Sausage with Wine

This elegant sausage highlights and complements the flavor of venison with juniper berries, rosemary, wine and brandy. Many venison sausage recipes almost seem to apologize for the venison — either masking it with heavy spices or shoehorning it into recipes designed around other meats.

Basic Brown Stock

This is a basic recipe for brown stock, using bones and meat from just about any seafood, game, or livestock. Click here for a detailed treatise on stock.

Low Stress Venison Stew

This will never win a contest against a well made “from-scratch” stew recipe but it is faster, easier and still really good.

Braised Venison Shoulder

Think of this as “pulled venison”,­ a simple but wonderful way to show off one of the least respected cuts. It’s a guaranteed hit, even among folks that aren’t too sure about wild meat.

Venison Andouille

A heavily smoked and highly spiced cajun sausage, typically used as an ingredient for other cajun dishes (like jambalaya, gumbo, or in a crawfish boil).

Snack Sticks

This is a framework, not a recipe. It does not presume what flavorings you want to use. Plug in your own, or use your favorite commercial mix.

It is based on venison. If making sausage from game meats it is usually best to aim for a 70/30 meat to fat ratio.

The additives listed here are all standard, safe products developed specifically to improve the flavor and texture of sausages. Waltons is a convenient source, but similar products are widely available elsewhere. Waltons uses their own custom name for some of them, but if you google for the ingredients all will be revealed.

You should have a smoker setup you are comfortable with because smoking semi-dry cured sausages requires more temperature control than most other smoking jobs.