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Oh deer, we’ve finally got our freezer stocked with venison! It’s been a couple of years since we’ve had the delicious and delectable lean meat, but we’re finally stocked again, and I can’t wait to get into some of the classics and even try some new things.

This week, we’re going to go over some of the best venison recipes I have!

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VENISON STEW &

POTATOES

1 tbsp. butter

2 lb. venison roast

Salt and pepper

1 whole medium onion, diced

3 cloves garlic, minced

4 oz. tomato paste

4 c. low sodium beef stock or broth, more if needed for thinning

Several dashes Worcestershire

1/2 tsp. sugar

4 whole carrots, peeled and diced

2 whole turnips, peeled and diced

2 tbsp. minced fresh parsley

FOR THE MASHED POTATOES

5 lb. russet potatoes, peeled

1 package (8-ounce) cream cheese, softened

1 stick butter, softened

1/2 c. heavy cream

1 tsp. seasoned salt

Salt and pepper, to taste

FOR THE STEW:

Salt and pepper venison meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside. 

Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for 2 minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for 2 more minutes. 

Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the venison back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours. 

After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!

When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.

For the potatoes, cut them into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible.

Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.

Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.

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This is so simple it sounds dumb, but I made this last week for guests and it was the best venison steaks I’ve had.

SMOKED VENISON STEAKS

2 lb. venison steaks

Chipotle Molasses Marinade

Game Tamer Marinade

Brazilian Steakhouse seasoning

Soak the venison meat in a half and half mixture — about two cups — of Game Tamer marinade and a chipotle molasses marinade. (Lawry’s makes a premade one, but anything that is similar to that would work.) Let sit for 4-8 hours.

Preheat your smoker to 250 degrees. Remove the steaks from the marinade and without patting them dry, coat them in a Brazilian steakhouse seasoning blend. I used Spiceology’s Guacho Steakhouse seasoning. Let them get close to room temperature and then place them on the smoker until they reach 120 degrees internal for medium rare. You’re intentionally shooting below the finished temp because you’ll reverse sear them still. For each level of doneness, you can raise the temperature up 8-10 degrees. 

Let the steaks rest for 5-10 minutes under foil and preheat your grill to 400 degrees or heat up olive oil in a cast iron skillet on high heat.

Finish the steaks off on the high heat grill or skillet for two minutes on each side, getting a nice crust formed.

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ROASTED VENISON LOIN WITH BALSAMIC REDUCTION PAN SAUCE

1 1/2 lb. venison loin

Salt

Fresh cracked black pepper

1 1/2 tablespoon olive oil (divided)

¼ cup minced Shallots

1 tsp. fresh thyme

1/4 c. balsamic vinegar

1/2 c. beef broth (unsalted)

1 tbsp. butter

Preheat oven to 350 degrees.

Coat venison in 1/2 tablespoon of oil and coat liberally with salt and fresh cracked pepper.

Heat remaining oil in hot skillet over medium-high heat.

Add venison and brown on all sides.

Remove venison from skillet, place in separate pan and place in oven until internal temperature reaches 130-145 degrees depending on preference. (cooking time will vary depending on the size of your deer/loin)

While venison is in the oven place shallots in the original skillet used to sear the venison and cook until softened.

Deglaze pan with balsamic vinegar and add beef broth and thyme.

Cook on high until sauce reduces from a water liquid to a thin syrup consistency.

Add cold butter to the sauce and stir,

Let the venison rest for 5-10 minutes prior to slicing.

TFD: "I don't have to take a trip around the world or be on a yacht in the Mediterranean to have happiness. I can find it in little things, like looking out into my backyard and seeing deer in the fields."

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