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BellaOnline's Holiday/Seasonal Cooking Editor


Venison Recipes

Guest Author - Deborah Adams

Around here it's that time of year when people are stocking up on new beef and pork in the freezer so it's time to do something with that venison you have in there. :) One of my favorite recipes for chili uses ground venison. It has a great taste and is lower in fat that beef or pork so it makes a leaner chili. This suits my healthy choices very well. We also love to make chicken fried venison so I've included a recipe for that here as well for you.

Venison Chili

2 pounds ground venison
2 Tablespoon olive oil
2 medium onions, chopped
4 cloves garlic, minced
3/4 tsp salt
1 tsp ground black pepper
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
7 Tbsp chili powder
2 tsp garlic powder
1 tsp hot pepper sauce
2 15 to 16 oz cans of pinto or ranch style beans (drained)
1 15oz can diced tomatoes
1 15oz can tomato sauce
3 Tbsp ground cumin
1 Tablespoon Worcestershire sauce

In a large pot saute onion, garlic and peppers in the olive oil until tender. Add the ground venison and cook and crumble until well browned. Add the remaining ingredients and bring to a boil. Lower heat and simmer about 15 minutes.

Chicken Fried Venison

1 1/2 pounds of venison roast or steaks
2 cups of flour
3 eggs
1/2 cup of milk or buttermilk
1/2 tspn of salt
1 tsp of cracked black pepper (can also add cayenne to add more heat).
Vegetable oil

Cut your venision into four slices 1/2 to 1 inch thick.
Pound with a meat tenderizer until flattened and almost doubled in size.
Place flour in a large bowl and season with salt and pepper to taste.
Mix eggs in another large bowl with milk.
Take piece of tenderized venison and coat in flour. Dip coated venison into egg mixture and then dip back into flour again.
Heat on medium enough oil to fill halfway up the sides of a cast-iron skillet. When a drop of water makes the oil sizzle, it's ready for frying.
Take the coated venison and place it in the skillet. After frying about three or four minutes carefully turn with a long fork to avoid being splashed with hot oil. Cook another five minutes and then take the chicken-fried steak out of the pan and drain on a paper-towel-lined plate.
Repeat process for remaining cutlets. And while you're frying the others, you can keep the cooked steaks warm in the oven.
We usually serve this with mashed potatoes and some cream gravy and toast.
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Content copyright © 2018 by Deborah Adams. All rights reserved.
This content was written by Deborah Adams. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.


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