5 Quick and Easy Venison Recipes

To save money this semester I have eaten only deer meat. Here are five quick and easy recipes that taste great.

1. Tacos


Fairly simple. After browning the ground venison, pour a half cup of water into the skillet and the taco seasoning (the directions will be on the back of the seasoning). Let it sit for five to ten minutes. Drain the pan. Roll tortillas with venison and cheese inside. Throw it all in the oven at 375 for about five to ten minutes. Good to go.




Really Simple. Start at lunch time. Place a backstrap, loin or ham in a crockpot. Season with minced garlic or steak seasoning. Add four or five potatoes and a few onions and carrots. Dump a can of cream of mushroom soup. Leave the crockpot on high for 6 hours, and it will be good to go for dinner.

3. Quesadilla


Still Simple. Slice either a backstrap or ham into small pieces, roughly one-half square inch. Fry them with butter in a skillet on medium heat. Keep the lid on to hold in moisture. Add onions and green peppers. After five minutes remove from heat. Empty the venison and vegetables into a bowl. Butter the pan. Place one taco shell down and spread the meat and vegetables on top. Add cheddar or swiss cheese. You can also add an egg if you want. Place a second taco shell on top. Place lid on frying pan. Once the bottom shell looks cooked, flip the quesadilla. After a few minutes it should be good to go.

4. American Goulash


Fairly Simple. Brown ground venison in a skillet with butter. Add sliced green pepper or onion. Cook on medium to low heat for five to ten minutes. Pour cream of mushroom soup into the skillet. Leave on low heat for five minutes. Add the contents to a bowl of steamed rice with cheddar cheese. Mix it up. Eat it up. Maybe add some Tabasco.

5. Spaghetti

Really simple. Just brown ground venison in a skillet (leave the lid on to hold in moisture). Use a lot of butter. Add garlic seasoning and onion seasoning. Boil noodles in a pot. Throw it all in the same bowl with some ragu and call it good.

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