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CROCK-POT VENISON AND BROCCOLI. Add 1lb thinly sliced un cooked venison, 1 cup beef broth, ¼ cup finely chopped onion, ½ cup soy sauce, 1/3 cup brown sugar 1 TBS sesame oil and 3 minced garlic cloves into a crock pot. Cover and cook on low for 6-8 hours. in a dish combine 2 TBS corn starch and 2 TBS water until smooth add to crock pot and stir well. Defrost one bag of frozen broccoli in the microwave add to the crock-pot and stir. Cook 20 more minutes or until the mixture is thick…

CROCK-POT VENISON AND BROCCOLI. Add 1lb thinly sliced un cooked venison, 1 cup beef broth, ¼ cup finely chopped onion, ½ cup soy sauce, 1/3 cup brown sugar 1 TBS sesame oil and 3 minced garlic cloves into a crock pot. Cover and cook on low for 6-8 hours. in a dish combine 2 TBS corn starch and 2 TBS water until smooth add to crock pot and stir well. Defrost one bag of frozen broccoli in the microwave add to the crock-pot and stir. Cook 20 more minutes or until the mixture is thick…

Corned venison. If you have a hunter in your house, you absolutely must try brining a roast for a week before cooking.

Corned Venison

Corned venison. If you have a hunter in your house, you absolutely must try brining a roast for a week before cooking.

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Top 5 Venison Roast Recipes

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Best Homemade Venison Brat Recipe, I'm pinning on this board because lots of my survival friends are hunters and are always looking for good and different recipes - next deer my son gets - we will try this brat recipe!

Best Homemade Venison Brat Recipe, I'm pinning on this board because lots of my survival friends are hunters and are always looking for good and different recipes - next deer my son gets - we will try this brat recipe!

I’ve shared a venison pastrami recipe with you in the past, but here’s a little different process that works well with multiple cuts of meat. Instead of utilizing a dry curing process, this recipe is for a brine I adapted from Ruhlman and Polcyn’s book Charcuterie. I dialed back the sweetness a little bit by omitting the white sugar and doubled the brown sugar. I also stuck with my original pastrami spice recipe which calls for garlic powder. I had several smaller pieces of flap meat cut…

I’ve shared a venison pastrami recipe with you in the past, but here’s a little different process that works well with multiple cuts of meat. Instead of utilizing a dry curing process, this recipe is for a brine I adapted from Ruhlman and Polcyn’s book Charcuterie. I dialed back the sweetness a little bit by omitting the white sugar and doubled the brown sugar. I also stuck with my original pastrami spice recipe which calls for garlic powder. I had several smaller pieces of flap meat cut…

Venison Marinade: 1 1/2 cups olive oil, 1/4 cup Worcestershire sauce, 2 1/4 teaspoons salt, 1/2 cup wine vinegar, 2 cloves of garlic,  3/4 cup soy sauce, 2 tablespoons dry mustard, 1 teaspoon pepper, 1 1/2 teaspoons dried parsley flakes, 1/2 cup lemon juice

Venison Marinade: 1 1/2 cups olive oil, 1/4 cup Worcestershire sauce, 2 1/4 teaspoons salt, 1/2 cup wine vinegar, 2 cloves of garlic, 3/4 cup soy sauce, 2 tablespoons dry mustard, 1 teaspoon pepper, 1 1/2 teaspoons dried parsley flakes, 1/2 cup lemon juice

The spice rub gives this roast a smoky and subtle spicy undertone that will impress any venison lover. For those of you who don’t eat venison or don’t have access to it the venison can be substituted for beef.

Venison Roast with Dry Rub

The spice rub gives this roast a smoky and subtle spicy undertone that will impress any venison lover. For those of you who don’t eat venison or don’t have access to it the venison can be substituted for beef.

Grilled Venison Back Strap ~  medium-sized prepared/washed venison backstraps •1 small jar of horseradish sauce •Garlic powder •Your favorite brand of seasoning salt •Black Pepper •1 onion of your choice (I generally use a white onion) •1 package of bacon (approximately 12 pieces) •Worcestershire sauce

Grilled Venison Back Strap ~ medium-sized prepared/washed venison backstraps •1 small jar of horseradish sauce •Garlic powder •Your favorite brand of seasoning salt •Black Pepper •1 onion of your choice (I generally use a white onion) •1 package of bacon (approximately 12 pieces) •Worcestershire sauce

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