Category: Venison

Trucker's Steak Sandwich for David Webb Fans

Trucker’s Steak Sandwich for David Webb Fans

Grilled Steak and goat cheese on pita rounds

  • 1  teaspoon bottled minced garlic
  • 1 teaspoon olive oil
  • 4 (6-inch) pita rounds
  • two nice slender steaks (sirloin, sizzler, or venison from home freezer)
  • a bit of sea salt
  • some nice black pepper
  • 2 medium tomatoes, cut into 1/4-inch-thick slices
  • One package of goat cheese
  • 1/2 cup chopped fresh erb, whatever the market has, no matta.
  • One nice little portable grill, a gas Coleman is my fave.  Whatever your cab has room for.

This is how we do it.

  1. Preheat a grill pan or aluminum foil over medium heat.

  2. Combine garlic and oil; brush evenly over pitas or simply lay the pita rounds on the mix for a minute. Sprinkle a touch of salt and  pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.

  3. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over steaks and grill for 6 minutes or until medium rare, turning once. Remove steaks from the grill. Add tomatoes to pan or foil packet with remaining oil ; cook 1 minute.

  4. Slice up some goat cheese and place on the pitas. Lay the steaks and tomatoes evenly over pitas. Sprinkle with any fresh green (thyme, basil, oregano, or rosemary.

    Chomp on this bad boy and take a snooze.  You earned it.

Perfect Venison Marinade

Perfect Venison Marinade


  • 6 boneless venison steaks
  • 1/2 cup white vinegar
  • 1/2 cup ketchup
  • 1/4 cup vegetable oil
  • 1/4 cup Worcestershire sauce
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper


  1. Place venison in a large re-sealable plastic bag. In a bowl, combine the remaining ingredients. Pour half over the venison; seal bag and turn to coat. Refrigerate overnight. Refrigerate remaining marinade.
  2. Drain and discard marinade from steaks. Broil 3-4 in. from the heat for 4 minutes. Turn; baste with reserved marinade. broil 4 minutes longer, basting often, or until a meat thermometer reads 160 degrees F for medium or 170 degrees F for well-done.

Smoked Venison Tenderloin

Smoked Venison Tenderloin


Smoked Venison Tenderloin.
The back strap runs along the spine of the deer and contains very little connective tissue or fat. It is lean, has a texture similar to filet mignon and because of the thickness, and is excellent for smoking. Smoking is by far our favorite preparation method for this cut of meat.
The key for tender and flavorful smoked wild game is to brine during the preparation. A brine is
a marinade with a high salt and sugar content that elicits a specific reaction within the meat.
Two main processes are at work in brine:
1) First, tenderloin is largely devoid of salt, so when marinated in a salty water solution the process of osmosis kicks into action and the area with less salt concentration pulls the saltwater solution into the meat and hydrates it. This helps to keep the meat juicier over the several hours (r’s) smoking process.
2) Next, the introduction of salt into the meat causes a breakdown of certain proteins within the meat. This breakdown makes the extremely lean venison much tenderer than it would be without this process.

Here is a basic brine recipe to try to make one -gallon of brine for venison tenderloins. This should be adequate to cover one whole back-strap.
1 Gallon of Water
¾ Cup of Salt
½ Cup of regular (not reduced sodium!) soy sauce
¼ Cup Worcestershire sauce
½ cup of brown sugar
½ cup of molasses
1 tbs. rosemary
2 tbs. pepper
Put this mixture in a ziplock bag along with the back-strap, this way the meat is completely covered in the brine. Let this stand refrigerated for at least 12 hours but no more than 24.
Once you’re ready to smoke the venison, generously apply Memphis Mae rub or any Memphis blend rub across the entire tenderloin, and prepare several strips of thin cut bacon to wrap the back-strap. As the meat smokes, the bacon fat will drip down over the meat and keep the venison from losing valuable moisture. Use tooth picks to secure.
Place the venison tenderloin on the smoker with (2) chunks of flavor wood and smoke at about 250 degrees for
around 2 hours or until the tenderloin reaches your preferred cooking range, but a good gauge is to shoot for 140 internal meat temperature. Grill for a few minutes for crisp bacon and grill marks.

Venison Ham

Venison Ham

First you must cure the meat:

1 Place as much curing salts as recommended by the product label for the size of the venison meat in a bowl. Add allspice and black pepper to taste, then mix thoroughly.
2 Rub the spice powder all over the surface of the venison meat.

3 Place the venison meat in plastic bag and seal the opening. Leave the meat in the refrigerator for about seven days.

4 Drain off any liquid in the venison plastic bag. Prepare the same spice mixture as before, rub it on the venison, place the venison in a new plastic bag, and leave it in the refrigerator for seven more days.

5 Remove the venison from the plastic bag and truss it with kitchen twine so it holds its shape. To truss the meat, simply tie the twine around the meat to get a compact shape.

6 Hang the meat in an area with a temperature of about 55 degrees F and humidity of about 60 to 80 percent. For best temperature and humidity control, place the meat in a refrigerator with a temperature regulator and a humidifier. The meat may take weeks or months to cure, depending on the thickness of the cut. The curing salts product label may contain guidelines on curing times. When fully cured, the meat becomes pink throughout.

Smoking the ham.

I would rub the meat with brown sugar to form a crust. Place it in your smoker at low heat and bake to an internal temperature of 150 degrees.

Venison Fajitas

Venison Fajitas

This is a combination of borrowed ideas by BBQ Bob

Venison Steak Fajitas

  • 1.5 lbs of venison steak
  • ¼ Cup  EVOO  ( I use Old World Olive Press Garlic)
  • ½ Cup Salsa (your favorite type)
  • One whole lime
  • 1 T Worcestershire sauce
  • 10 Flour tortillas
  • 1 Sweet pepper any color or a variety
  • One sweet onion sliced into strips
  • 1 large tomato chopped
  • More Salsa
  • Sour Cream
  • Tangy Guacamole
  • Shredded Cheese of your liking

Cut steaks diagonally against the grain to allow easy bites.  Marinade steak in combined oil, onion, peppers,salsa, lime, and Worcestershire for 12 hours.  A zip bag works well for this.

Add a little oil to a large skillet and heat up to a high temperature before adding half of the meat.  Cook to medium done or your liking and place in serving bowl.  Add remaining meat and repeat the process.  Then do the same with the onion pepper mix and pour marinade in after searing vegetable mix.  It is important to cook the marinade long enough to kill any bacteria from the meat.  Add this batch to the meat and combine.

While meat is cooking, place tortillas in foil and heat on grill or in oven.  You can also place in glass covered container and heat gently in microwave.  Leave covered the entire time. Serve meat and vegetable mix on tortillas and top with cheese, sour cream, guac, and salsa.  Of course Jalapenos for the real men.

Great Beef or Venison Jerky and Curing Method

Great Beef or Venison Jerky and Curing Method

Beef or Venison Jerky

2/3 Cup Worcestershire

2/3 Cup Soy

2 T Honey

2 t Cracked Pepper

2 t Onion Powder

1t Red Pepper Flakes

Optional Liquid Smoke if you do not have a smoker (1 T Wrights Liquid Smoke)

2 T Sea Salt

½ t Instacure


2 lbs. venison strips cut ½ in thick.


Cold smoke at 180 degrees for 2.5 hours.


Curing meat


Probably the least – understood subject in the world today is the curing of processed meats and sausage.  References to the use of nitrate as a cure can be traced back several hundred years.  When using nitrate to cure meat, it combines the pigment of the meat to form a pink color and flavor the meat as well.


For example: A leg of hog, better known as ham to most people.  This leg when roasted is roast pork, or when hot smoked to internal temperatures of 200 degree F. is known as pulled pork.  However this very same leg, when injected or pickled in brine, it becomes “ham” after being boiled or slow cold smoked in a smokehouse.  It is the nitrate that has the ability to impart special flavors.  Without it, there would be no hams or bacons, only cooked or roasted pork.  Also, nitrates help prevent rancidity in the storage of meats from botulism.  The botulism poising we are talking about is the most deadly form of food poising known to man.  Botulism can produce its deadly toxin even without a foul odor or other sign of contamination.


Therefore cures are critical in the manufacture of cold smoked meat to prevent food poisoning.  Botulism spores are found in every type of meat or vegetable.  They are harmless and cause no problems.  Lack of oxygen, low acidity, proper nutrients, moisture, and temperatures in the range of 40 degrees F. to 140 degrees F., however, are where the problem begins.  As sausage and meat are consistently smoked in these temperature ranges, the sausages are moist, and the smoke or heat eliminates the oxygen, creating perfect conditions for food poisoning if you do not use cures.


However for home use and smoking at temperatures above 140 degrees F. does not require a cure.  I would suggest you start smoking the sausage at 200 degrees F.  This high starting temperature prevents botulism spores from surviving.


Dark Ale Braised Elk

Dark Ale Braised Elk





Preheat smoker or grill (set for inderect) to 300F
Pat-dry elk stew cubes and season with salt and pepper.
In a Dutch oven, heat canola oil over medium-high heat.
Brown the elk cubes.
Once browned on all sides, transfer to a holding bowl.

Reduce heat to medium and add diced bacon to Dutch oven.
Cook, stirring for about a minute, then add chopped onion.
Continue to cook until onions are softened, about 5 minutes.
Add dark ale, orange juice and zest, garlic, and browned elk cubes to the Dutch oven.
Cover and cook in oven for 1 1/2 hours.
Stir every half hour or so.

While elk is cooking, bring a small pot of water to a boil.
Add the pearl onions and simmer for 3 minutes, then drain and rinse under cold water.
Peel onions, then set aside.

Melt butter in a frying pan over medium-high heat, add sugar and the peeled pearl onions.
Saute until the pearl onions begin to carmelize.
Remove from heat.

Add carmelized pearl onions, carrots, celery, and parsnips to the Dutch oven after elk has cooked for 1 1/2 hours.
Stir in an additional 1/4 tsp salt and ground black pepper to taste.
Return Dutch oven to oven and cook elk stew uncovered for 1 hour, or until vegetables reach desired tenderness.
Stir every 15 to 20 minutes while cooking.


Venison Burgers

Venison Burgers



2 pounds of ground venison

1 egg – beaten

2 tablespoon Worchester sauce

1/2 cup crumbled blue cheese

1/4 cup chopped bacon bits

1/2 cup finely chopped sweet onion

1/4 cup finely chopped green pepper

1 Tablespoon lemon pepper

1/4 cup chopped red pepper

1/4 cup chopped yellow pepper

1/4 cup grape or cranberry juice

1 Cup of your favorite type of Rice

1 cup of water



Mix together well and form into patties.  Grill on high direct heat until meat reaches 145 or medium rare.  Enjoy.

Pan-Roasted Venison with Cheesy Baked Potato & Rutabaga

Pan-Roasted Venison with Cheesy Baked Potato & Rutabaga











4 tablespoons butter, melted, plus a couple extra pats divided
2 pounds potatoes, peeled
1 small Rutabaga , peeled and sliced into small slices
Sea salt and freshly ground black pepper
1 pint heavy cream1 clove garlic, peeled and finely chopped
1/2 a small bunch fresh sage roughly chopped
4 ounces freshly grated Parmesan
3 shots of Gin
3 sprigs fresh rosemary, leaves picked and chopped
2 pounds venison loin whole
Olive oil1 clove of garlic
1 wineglass of good-quality red wine


Preheat the grill to 350 degrees and spray oil on a large, shallow baking dish.

Slice the potatoes and rutabaga into disks just under 1-inch thick. Place the slices into a large pan, cover with cold water, season with salt and pepper and bring to the boil. Simmer for 5 minutes, then drain in a colander and allow the vegetables to steam dry for a minute or so. Put back into the pan with the cream, chopped garlic, sage, half the Parmesan and a good pinch of salt and pepper. Mix together, then tip into the buttered baking dish and spread out evenly. Pour any mixture left in the pan over the top. Sprinkle over the remaining Parmesan, cover tightly with aluminum foil and cook in the preheated grill for 35 to 40 minutes until golden brown.

Combing the gin and rosemary, add a pinch of salt and pepper, and then sprinkle over a board. Rub the venison all over with olive oil before rolling it across the board and pressing it into the flavorings. Of olive oil. Grill the venison for a couple of minutes on all sides, then remove place in cast iron frying pan. Add the chopped garlic and any leftover flavorings. Shake everything together, pour in a touch of water to cool things down and place in the oven. Put back on grill in an indirect fashion – about 10 minutes will give you medium venison.

When the potatoes are cooked, take them out of the oven, remove the foil and sprinkle over the remaining Parmesan. Return the dish to the grill, uncovered, and bake for another 10 to 15 minutes until bubbling and golden.

Take the venison off the grill and let it rest on a plate, covered with foil. Pour away any excess fat. Mix the garlic with the herbs in the pan and place on the heat. Pour in the red wine, simmer until it has reduced by half and then add the butter. Stir with a wooden spoon, scraping up all the sticky meaty goodness from the bottom. As soon as the sauce comes together, take the pan off the heat, correct the seasoning and stir in another knob of butter. Carve the venison into desired-thickness. Pour any resting juices from the plate back into the pan, then pour your gravy through a sieve over the meat and serve with the potato and rutabaga.







Tex Mex Venison Chile

Tex Mex Venison Chile









1/4 cup olive oil

2 pounds boneless venison roast cut into cubes

1 tablespoon Cajun spice

2 cups chopped onions

2 tablespoons minced garlic

3 large jalapenos, seeded and minced, to taste

3 tablespoons chili powder

1 tablespoon red pepper flakes

1 tablespoon paprika

1 tablespoon ground cumin

2 teaspoons Oregano

1 teaspoon salt

1 Large can crushed tomatoes

1 (12-ounce) bottle beer

1 1/2 cups beef stock

2 tablespoons corn flour

1/4 cup water

1/4 cup chopped fresh cilantro leaves

Grated cheddar cheese, garnish

Minced yellow onions, garnish


In a large, heavy pot, heat the oil over medium-high heat. Add the meat and Cajun spice.  Stir and break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onions, garlic, jalapenos, chili powder, pepper flakes, paprika, cumin, oregano and salt, and cook, stirring, until the onions are soft, about 4 minutes. Add the tomatoes and their juices, beer, and stock. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, until the meat is tender and cooked through, about 1 hour, stirring occasionally.

In a small bowl, dissolve the corn flour in the water and stir to make a thick paste. Add to the chili and stir to incorporate. Cook, stirring occasionally, for 30 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste.  Ladle into chili bowls.
Spoon small amount of corn paste on top of each bowl.   Sprinkle with grated cheese and onions.