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Chopped
Onion, Bay Leaves, Oregano, and Blak Pepper.
Reserve ¼ cup of marinade for basting. Add Deer, stir to coat thoroughly. Cover and refrigerate 4 to 6 hours, stir
often. Remove
Deer from marinade and drain briefly and discard marinade. Thread Deer chunks alternately with
vegetables onto skewers. Grill
over medium coals to desired doneness.
Bast often with reserved marinade mixture. Serves
6 adults ___________________________________________________________________________________ Share your favorite Venison Recipes. Email them
to beirep@hotmail.com ____________________________________________________________________________________ Great Plains BBQ Tenderloin
www.OklahomaWhitetail.com
original recipe
2 fresh medium-sized Tenderloins from a young Whitetail Deer ½ cup
Red Wine Vinegar 1 tbsp
Worcestershire Sauce 1 tsp
each of Basil, Thyme, Oregano Leaves ½ cup
Ketchup 2 to 3
minced Garlic Cloves 1 tsp
Liquid Smoke flavoring 1 tbsp
Sugar Make
several small cuts (approximately ¾” deep) diagonally across top of
Tenderloins 1” apart. Combine
all ingredients and marinade over Tenderloins in refrigerator covered for 6
hours. Grill
to desired doneness over medium to high heat, basting often with marinade
mixture. Serves
4 to 6 adults Grilled Whitetail Steaks
Submitted by anonymous
6 –
8oz Deer Steaks 1 cup
Safflower Oil ¼ cup
Garlic Vinegar 2 tbsp
Lemon Juice 3 tbsp
minced Onions 1
minced Garlic Clove 1 tsp
each of Salt, Marjoram, Basil, Thyme, cracked Black Pepper Blend
all ingredients this will be used as a marinade. Separate a small amount of this mixture for
basting the steaks as they are being broiled. Place
steaks in shallow pan, pour marinade over steaks and refrigerate covered for
4-6 hours. Grill
steaks over medium to high heat to desired doneness. Bast with marinade mixture often. Serves
6 adults Venison Sausage
(Southern Style)
4 lbs
ground Venison
1 lb
side of Pork (cut into 2” chunks)
1 cup
finely chopped Onion
8
cloves of crushed Garlic
1 tbsp
crushed Hot Pepper
2 tsp
Cayenne
2 tsp
Black Pepper
1 tsp
Allspice
1 cup
of chopped Parsley
Grind
the Venison and Pork together mixing thoroughly.
Mix all
other ingredients into ground meat.
Form into small patties and wrap.
Refrigerate or freeze until use.
Fry or
broil to serve.
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Western Deer Fajitas
Submitted by A Jones Tulsa, OK
2 lbs thin sliced Venison 2 tbsp Chili Powder 1⅓ tbsp Paprika 2 tsp Oregano 1 tsp each of Basil,
Thyme, Garlic Powder, Onion Powder, Salt, and Pepper ½ tsp Cayenne Pepper 6
tbsp Cooking Oil (Safflower or Olive preferred) 3 large Onions 1 large Green Bell Pepper 1 large Yellow Bell
Pepper 1 large Red Bell Pepper 8 oz fresh Mushroom 12 large size soft
Tortillas Thin slice Onions, Bell
Peppers and Mushrooms. Mix the Bell
Peppers, but keep the Mushrooms and Onions separate. Set these items to the side for later. Mix all spices together
in extra large zip-loc bag, add Venison and shake until meat is thoroughly
coated with the seasonings. Sauté
Venison for 5 to 8 minutes on high heat. Using the leftover oil
sauté each the Bell Peppers, Onions, and Mushrooms until thoroughly hot. Serve with Jalapenos,
Salsa and Sour Cream Serves 6 adults Wild Game Chili 2 lbs ground Venison or
other large game 3 oz Tomato Paste 4 cups chopped fresh
Tomatoes 5 cups Beef Broth 1 cup Red Wine ¼ cup Apple Cider Vinegar 2 tsp Chili Pepper 2 tsp ground Cumin 1 tsp Oregano ½ tsp Black Pepper |
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Apple Bacon Backstrap 2 lbs Whitetail Backstrap
cut into hand-sized chunks 2 lbs Apple Smoked thick
sliced Bacon 1 gal Apple Cider 1- 18oz bottle Kraft
Hickory BBQ Sauce 1- 4oz
Colgin Liquid SmokeButter In large baking pan completely submerge meat chunks
in Apple Cider this may not take all of the gallon. Keep the remainder for future
recipies. Marinade in refrigerator
covered for 3 hours. Remove pour off Cider and pat dry, place back in
same pan and cover with Kraft Hickory BBQ Sauce. Marinade in refrigerator covered for 2 more
hours. WARNING:
This
step is very messy, but well worth it! ] Remove and wrap each chunk with a slice of Bacon. Use toothpicks to hold bacon in place. Grill over medium to high heat to desired
doneness or until bacon begins to curl and blacken. Bast
with Liquid Smoke, Butter and any leftover BBQ Sauce often. Serves 4 to 6
adults
Big Buck Burgers
“This is one of our favorites!”
2 lbs ground Venison (best mixed and ground with beef fat) 1
large Egg ⅓
cup Milk ¾ cup
Bread Crumbs 2 tsp
Worcestershire Sauce 1 tsp
Colgin Liquid Smoke 2 tsp
Dijon Mustard 1½
tbsp Soya Sauce 1½ tsp
Salt 6
large Sesame Hamburger Buns Mix
all ingredients thoroughly and form into 6 large patties. Grill to desired doneness over medium heat.
Serve
with fresh Tomatoes, Onions, Pickles, Cheese and Chips Serves 6 adults
Deer Kebabs ½ cup Olive Oil 3 tbsp
Lemon Juice 1 lg Onion (finely chopped) 2 Bay
Leaves 2 tsp
Oregano ½ tsp Black Pepper 2 lb Lean Deer shoulder (cut into 1½” chunks)1 lg Red Onion (cut into 1”
squares) 1 lg Green Bell Pepper (cut into 1½” squares) 1 lg Red Bell Pepper (cut into 1½” squares) ½ lb medium or large size Mushrooms 1 cup
Cherry Tomatoes For Marinade: Combine Oil, Lemon Juice, |
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