Best Busy Day Deer Recipes

BUSY DAY DEER

Busy Day Deer image

This is just a recipe I threw together one day when I had some deer round steak to use up! Yum!

Provided by Jessica New Alford

Categories Meat and Poultry Recipes Game Meats Venison

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 onion, diced
¼ bell pepper, diced
2 (1/2 pound) venison steaks, cubed
1 (1 ounce) package dry onion and mushroom soup mix
3 ½ cups water
2 tablespoons all-purpose flour

Steps:

Heat the oil in a large skillet. Cook the onion, pepper, and venison in the hot oil until the meat is cooked through. Stir in the soup mix and the water. Continue cooking until the onion and pepper are tender. Add the flour and whisk over the heat until there are no lumps. Cook and stir until sauce has thickened.

Nutrition Facts : Calories 221 calories, Carbohydrate 9.9 g, Cholesterol 79.5 mg, Fat 9.6 g, Fiber 0.9 g, Protein 22.8 g, SaturatedFat 1.9 g, Sodium 484 mg, Sugar 1.4 g

VENISON STEAK WITH PEPPERS AND ONIONS

Venison Steak with Peppers and Onions image

This is my brother Bob's recipe. I've always been loathe to eat food made with Bambi, but I couldn't resist the smell of this. Know what? It was delicious! He brings this out at football watching parties, but denies it's venison until after the taste test. Serve with rice or noodles.

Provided by Barbara Z.

Categories Meat and Poultry Recipes Game Meats Venison

Yield 4

Number Of Ingredients 12

Ingredients

2 ½ tablespoons beef broth
2 ½ tablespoons dry sherry
4 teaspoons soy sauce
1 teaspoon salt
¼ teaspoon ground white pepper
1 pound lean venison, cut into thin strips
1 teaspoon sugar-based curing mixture (such as Morton® Tender Quick®)
2 teaspoons steak seasoning
1 onion, halved and sliced
3 bell peppers, sliced into thin strips
2 tablespoons vegetable oil
1 tablespoon cornstarch

Steps:

In a medium bowl, stir together the beef broth, sherry, soy sauce, salt and pepper. Season the meat with curing salt and steak seasoning, then place it in the bowl with the marinade. Cover and refrigerate for 2 to 3 hours.
Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer the venison to the skillet, reserving the marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with the meat.
Dissolve the cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in the cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return the meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.

Nutrition Facts : Calories 247.9 calories, Carbohydrate 11 g, Cholesterol 96.4 mg, Fat 9.8 g, Fiber 2.1 g, Protein 27.6 g, SaturatedFat 2.2 g, Sodium 2069 mg, Sugar 3.4 g

HUNTER'S ROAST

Hunter's Roast image

This simple roast is out of this world, tender and spicy! This will warm you on a cold night. Use 2 jars of pepperoncini if you like it really spicy!

Provided by Elisa Gale

Categories Meat and Poultry Recipes Game Meats Venison

Time 8h15m

Yield 8

Number Of Ingredients 3

Ingredients

4 pounds venison rump roast
2 (12 fluid ounce) cans or bottles beer
1 (16 ounce) jar pepperoncini

Steps:

Remove all fat and gristle from venison; place in slow cooker. Pour in enough beer to cover roast. Cover with pepperoncinis.
Cover, and cook on low setting for 8 hours, or until meat is tender and falling apart.

Nutrition Facts : Calories 322.2 calories, Carbohydrate 5 g, Cholesterol 192.8 mg, Fat 5.8 g, Fiber 0.5 g, Protein 53 g, SaturatedFat 2.2 g, Sodium 1300.8 mg

HEARTY HUNTER'S STEW

Hearty Hunter's Stew image

Moist, tender meat and thick, rich gravy are the hallmarks of my classic recipe simmered in a cast-iron pot. -Joyce Worsech, Catawba, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
2 tablespoons canola oil
4-1/4 cups water, divided
1/2 cup tomato juice
2 medium onions, cut in wedges
2 celery ribs, sliced
1 teaspoon Worcestershire sauce
2 bay leaves
2 to 3 teaspoons salt
1/2 teaspoon pepper
6 medium carrots, quartered
1 large rutabaga, peeled and cubed
6 medium potatoes, peeled and quartered
1 cup frozen peas
1 tablespoon cornstarch

Steps:

In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 351 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 778mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 7g fiber), Protein 31g protein.