Hunting season means deer. Deer hunting is more than just a fun family outing. It can be a great source of food for the long winter months. Deer is a wonderful source of protein. Not everyone likes the taste of deer meat, however, if it is prepared correctly it tastes just like beef.
The key to good venison is to tenderize the meat. You can brine the meat in a salt and ice mixture. Meat mallets work well too. Hanging the deer in a cool storage room is also good. However, the easiest way is probably to marinate the meat for a day or two. The enzymes in the marinate break down the muscle fibers in the meat and make it more tender.
It is a busy time of year and no one wants to slave over a hot stove for hours on end. Why not try a slow cooker instead? Save your poor feet and have a tasty evening meal too. Slow cookers are a great way to get juicy tender meat without doing much work at all. Start with a good marinade and give these venison recipes a try.
- 3 lbs of boneless deer roast
- 1 large onion, sliced
- 1 tablespoon of soy sauce
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of garlic salt
- 1/4 teaspoon of ground black pepper
- 1 package of dry onion soup mix
- 1 can of condensed cream of mushroom soup
- Clean the meat and place it in the slow cooker.
- Cover the roast with onions.
- Sprinkle the roast with soy sauce, Worcestershire sauce, garlic salt, and pepper.
- Combine the soup mix and condensed cream of mushroom in a small bowl.
- Pour the soup mixture over the roast.
- Cook on low for 6 hours.
- 2 lbs of deer, cut into bite-size pieces
- 1 packet of Campbell's Korean BBQ Slow Cooker Sauce
- Rice noodles
- Water to cook the rice noodles
- 1 bag of spinach
- Rinse the venison and pat dry. Cut it into bite-sized pieces. Toss the pieces into the slow cooker.
- Pour the Korean BBQ Slow Cooker Sauce over the top of the meat.
- Cook on low for 5-7 hours.
- Cook the rice noodles according to the instructions on the package.
- Plate the noodles with the spinach.
- Place the meat on noodles. Serve and enjoy.
- 3 lbs of venison roast
- 5 slices of bacon, chopped
- 1 small sweet onion, chopped
- 1 cup of ketchup
- 3 tablespoons of lemon juice
- 3 tablespoons of packed brown sugar
- 2 teaspoons of ground mustard
- 1 teaspoon of garlic powder
- 2 tablespoons of cornstarch
- 1/2 cup of beef broth
- Cooking Spray
- Fry the bacon in a skillet with the onion until the bacon is slightly crispy. Remove and drain.
- Brown each side of the roast using the bacon grease.
- Coat the inside of the slow cooker with cooking spray to prevent the roast from sticking.
- Put the roast in the slow cooker and add the bacon and onions.
- Mix the ketchup, lemon juice, brown sugar, ground mustard, and garlic together in a small bowl.
- Pour the mixture over the roast.
- Cook on low for 10 hours.
- When finished turn the slow cooker to high.
- Whisk the cornstarch and beef broth together in a small bowl.
- Add the mixture to the crock-pot.
- Replace the lid and cook for 10 minutes.
- Stir and serve.