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Fast and Easy Venison Recipes

I am a blogger from Southern Oklahoma who loves to write about quick and easy recipes.

Hubby and last year's deer

Hubby and last year's deer

Venison Is a Healthy Alternative to Beef

My husband enjoys hunting, and I enjoy having the meat in the freezer. I love opening the freezer and finding all those little white packages stacked up in there! It’s like money in the bank. I use venison in place of beef much of the time, and it saves me a ton of money on my grocery bill. I have included some information on venison and some really fast and easy venison recipes to save you time and money!

Compared to beef, venison is much lower in cholesterol and fat and has more protein. Now as most of you know, being so lean, if you have had “venison burger” packaged up, it has had some fat added to it. If the processor doesn’t add some fat, it won’t stick together like hamburger. It is still going to be much leaner than regular hamburger meat and much healthier for you.

If you got a good shot on your deer, meaning you didn’t rupture the stomach or liver, and you had a good processor process your deer, you should not have a strong “wild taste.” Some people insist that you have to soak your venison in milk to remove the wild flavor. I did that once, years ago, but couldn't really tell the difference. However, the older the deer, the tougher and wilder the taste. Of course, real sportsmen know better than to go out and shoot a "Bambi."

Now, unfortunately, for my husband, I don’t really like to cook. Therefore most of my cooking is “fast and easy” type recipes. I would like to share a few of those with you for cooking venison. My recipes are going to be using mainly the deer backstrap, round steak and burger. My round steak has already been tenderizer by the processor. These recipes are low cost and simple—and you probably have everything you need already in your pantry.

1. Skillet Herb-Crusted Venison


  • 4 tablespoons flour
  • 4 venison back strap steaks
  • 1 teaspoon ground sage
  • salt and pepper
  • ½ teaspoon crushed thyme leaves
  • low fat cooking spray


  1. Stir together the flour, sage, and thyme in a plate.
  2. Coat the steaks with the flour mixture.
  3. Heat the cooking spray in the skillet, and drop in the flour-coated steaks.
  4. Brown your steaks on medium heat, turning once, and brown on the other side.
  5. Remove from skillet and salt and pepper to taste.

Depending on how thick your steaks are, you may want to slice them in half so that they will be thin enough to cook through quickly.

2. Venison and Mushroom Gravy


  • 2 venison steaks, cut into bite-size pieces
  • 1 can of cream of mushroom soup
  • ½ soup can milk
  • low-fat cooking spray
  • 2 cups cooked rice
  • salt and pepper


  1. Heat the cooking spray in skillet.
  2. Add venison and cook until done, but don’t overcook. Remove venison from skillet.
  3. Pour soup into bowl and add ½ can of milk. Blend this with whisk until well mixed. Pour this into the skillet and mix together with “drippings” in skillet.
  4. Add venison and cook until everything is heated through.
  5. Spoon the meat mixture over the cooked rice on plate.
  6. Salt and pepper to taste.

3. Venison With Noodles and Brown Gravy


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  • 2 venison steaks, cut into bite-size pieces
  • 1 package McCormicks Brown Gravy Mix
  • 1 cup water
  • low-fat cooking spray
  • 3 cups cooked wide egg noodles
  • salt and pepper


  1. Heat the cooking spray in skillet.
  2. Add venison and cook until done, be careful to not overcook or it will get tough.
  3. Mix gravy mix with water in separate bowl, according to directions.
  4. Add gravy to skillet and stir together with “drippings” in pan. Heat through.
  5. Add venison and cook until everything is heated through.
  6. Spoon over cooked noodles.
  7. Salt and pepper to taste.
Delicious venison and stewed tomato skillet!

Delicious venison and stewed tomato skillet!

4. Venison and Stewed Tomato Skillet


  • 1 lb “venison burger”
  • 1 (16-oz) can stewed tomatoes, drained
  • 2 cups cooked elbow macaroni
  • 1 (8-oz) can tomato sauce


  1. Brown deer burger in skillet until done. Add stewed tomatoes and heat through.
  2. Stir in drained, cooked, elbow macaroni.
  3. Add tomato sauce and stir until well mixed and heated through.

I like to serve this with a hot pan of cornbread!

5. Ground Venison With Bow Tie Pasta and Mushroom Gravy


  • 1 lb. ground venison
  • 2 cups cooked bow tie pasta
  • 1 can cream of mushroom soup
  • 1/2 can of milk
  • 1 small can sliced mushrooms


  1. Brown the ground venison in a skillet until done.
  2. Mix milk with mushroom soup and add to meat. Mix well.
  3. Drain mushrooms and add to meat mixture.
  4. Stir in cooked bow tie pasta, or spoon the meat mixture over the pasta.
  5. Salt and pepper to taste.

I like to serve this with steamed green beans and garlic bread.

Always a hit with the kids!

Always a hit with the kids!

These are my favorite recipes to cook with my deer meat, other than the old stand-by of dredging in flour and egg mixture and frying. Of course, I do have to fix this every now and then with some mashed potatoes and good old-fashioned white gravy! Or cut the steaks into strips and dip them in egg and flour then fry them up as steak fingers. This is one of my kids' favorites!

You can also use the “venison burger” in place of hamburger meat in spaghetti, chili, and hamburger helper.

I hope this has given you a few different ways of using your venison. Cook up and enjoy! If you have any “quick and easy” venison recipes, let me know. I am always looking for something new to try!

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