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Venison hind leg recipes. Roasts, steaks, tacos, sandwiches and more.
This easy and delicious Venison Pozole recipe is the ultimate comfort food. When you think of authentic pozole, succulent fatty pork likely comes to mind. But in this recipe, I opt for cuts of venison that yield tender results when cooked low and slow. For cuts, necks, shoulders, shanks, and rib meat work well here.
Venison Pozole Rojo Read More »
This smoked venison roast recipe uses a braise-first technique and is designed especially for shoulders, necks, and sirloin tips. This is my go-to method when I want a smoky, tender, pull-apart roast instead of medium-rare slices like my smoked venison ham. First, I brine the meat to build flavor, color, and juiciness. It’s then slowly braised until
Smoked Venison Roast Read More »
Venison Stir Fry is a fast, high-heat way to cook lean venison steak with crisp vegetables and a savory sauce, ready in under 45 minutes. This version is my take on lomo saltado, a Peruvian stir fry that blends Cantonese technique with Latin American flavor (chifa), combining soy sauce and wine along with peppers, tomato,
Venison Stir Fry – Chifa Style Read More »
This Smoked Venison Ham recipe is a perfect way to transform tough cuts from deer into something delectable. For more dinner ideas, check out my full collection of great venison recipes. Or start off with my smoked backstrap, or venison snack sticks. The Best Cuts to Use For Smoked Venison Ham When making a venison ham,
Smoked Venison Ham Read More »
In this guide, I’m giving you my best tips on how to cook venison steaks better than ever before. There are no advanced techniques or unnecessary puncturing of the meat required. Simply mastering these basics will absolutely improve your steak-cooking skills. I cover the cuts, thickness, temperatures, and prep details that you can use with
How to Cook Venison Steaks – Best Cuts, Temps, and Tips Read More »
Venison Pastrami is so good, yet it’s almost always prepared wrong. This venison pastrami recipe starts with a sirloin roast cured for 3 days in a pink curing salt brine. It’s coated in a coriander, juniper, and black pepper crust, then smoked low at 150–180°F. It comes off the smoker at 140°F internal and is
Venison Pastrami Recipe Read More »
This Venison Jerky Recipe turns lean cuts of deer into a chewy, shelf-stable snack you can make at home with nothing more than a knife, a marinade, and a dehydrator. I slice hind-leg roasts thin, marinate them in a chipotle and apple cider blend for 24 to 36 hours, then dry them low and slow
Venison Jerky Recipe – Sweet & Spicy Read More »
This venison stew recipe is my stovetop version that’s perfect for tougher deer cuts like neck, shoulder, and shank. This meat is cooked until fork-tender first, then uses that flavorful cooking broth for the potatoes and carrots. This method lets you control the texture of the vegetables so that they don’t overcook. I use white
Venison Stew with White Wine Read More »
This Thai Steak Salad is made with steaks marinated in soy sauce and lemongrass, then quickly grilled or pan-seared. It’s tossed with fresh herbs, red onion, lemongrass, lettuce, and chile, then finished with a zesty and spicy lime-fish sauce dressing. A quick and easy weeknight version using beef or venison, reminiscent of a Thai meat salad. Quick
Thai Steak Salad with Homemade Dressing Read More »
Corned venison may just be one of the best and easiest wild game meals to prepare. How else can you make a top-notch meal by simply dropping it into brine for a few days, then simmering it? If you like the idea of corned venison but want a little smoker flavor, try my venison pastrami.
How to Make Corned Venison Read More »