Category: Venison

Steak Fajita Tacos

Steak Fajita Tacos

Steak Fajita Tacos


4 Nice Steaks any style ( marbled grills better)

½ Cup of Salsa

½ Cup Itallian Dressing

3 Tablespoons  Worchester

One Lime Quartered and squeezed

15 Corn or Flour Shells medium size

Shredded Cheese

One Sweet Onion

Green pepper

Shredded Lettuce

Chopped Tomato


Sour Cream




Marinate the steaks for 24 hours in salsa, dressing, lime, and Worchester.

Grill the steaks to at least 145 degree internal temperature.  Rest for 5 minutes


Prepare shells to your liking.  You can microwave the flower shells or fry/grill them.

Corn shells can be purchased preformed or you can grill them with some baset oil or fry in a pan.


Slice the steak as thinly as possible and place in shells.  Cover with any of the remaining ingredients to suit your taste.


Me (may) Gusto


Shantel's Venison Rub

Shantel’s Venison Rub

Shantel V. is a good friend of ours.  She says her two favorite things to do are to eat, and to teach.  Well, she’s a fantastic cook, and we hear an excellent teacher too!  I checked out her Facebook page, and found that she has lots of recipes on there.  In addition to all of this she is a new Mommy to baby girl Darby.  Oh, and she’s married to Aaron.  But we won’t go into that 🙂

 Rub Ingredients:

2 Tbs. Brown Sugar

4 Tsp. Ground Mustard

4 Tbs. Paprika (use Smoked Paprika if you have it)

2 Tsp. Cayenne pepper to taste

3 Tsp. Onion Powder

3 Tsp. Garlic Powder (not Garlic Salt)


Using a Venison Shoulder Roast, combine ingredients above, and rub on Roast.  Place in refrigerator overnight.  In the morning, place the roast in a crock pot on low for 8 to 9 hours with one can of Coke or Dr. Pepper.  Then shred the roast and add your favorite BBQ sauce and heat through on low in the crockpot for half an hour to an hour.

Shantel’s Favorite BBQ Sauce:

2 – 32 oz. bottles of catsup

1/4 cu. liquid smoke

1/4 cu. worchestershire sauce

1 3/4 cu. brown sugar

1 can Coke

1 oz. pepper


Mix all ingredients, using the can of coke to rinse out the catsup bottles, then pour that into the rest of the mixture.  Stir until sugar dissolves.  Pour over shredded meat and cook as described.

Thanks to Shantel V. for this great recipe.

Venison Loin with Pinot Noir Sauce

Venison Loin with Pinot Noir Sauce


On this morning’s show, Hop Man Joppie, featured this recipe.  Great way to fancy up Deer meat!  We’d pair this up with with mashed Yukon Gold potatoes, and crisp fresh salad.  We’d recommend you use your favorite Pinot Noir wine in the recipe, and finish up the rest of the bottle with your meal!


3   tbsp   Olive Oil

4               Shallots, peeled and minced

5 sprigs   fresh Parsley

3 sprigs   fresh Thyme

3 cups     Pinot Noir wine

2 cups     Beef Stock

                   Salt and Pepper (to taste)

6                Venison Loins, wrapped with bacon

6 sprigs     fresh Thyme, for garnish


Heat the oil in a large saucepan set over moderate heat on the side burner of the barbecue.  Add the shallots and fresh herbs, and cook until the shallots have turned a golden brown.  Add the Pinot Noir and raise the temperature to high.  Boil the sauce until it is reduced to about 1/2 cup.  Add the beef stock and boil again to about 3/4 cup.  Season with salt and pepper, then strain the sauce through a fine sieve.  Keep warm until venison is done.

Meanwhile, place the venison loins on the barbecue over high heat and cook it to your preferred temperature (we recommend medium rare).  Let stand for about five minutes.  Serve in a pool of sauce with a few springs of fresh thyme on top.

Woody's Tasty Deer Treats

Woody’s Tasty Deer Treats


Venison Recipe from Greg Brown of Cannonsburg:  This combination of venison, tenderized in your favorite Teryiake sauce, with the sweet flavor of apple, the slight spice of the jalepeno, and a slice of sweet onion is sure to get your guests salivating and wanting more.  Thanks Greg for this amazing appetizer.

Back straps cut on angle for length

  • Tenderize it
  • Marinate in Teryaki

Cut wedges of:

  • Apples
  • Jalepenos
  • Onions

Wrap all three ingredients in venison

Wrap venison with bacon and secure with a tooth pick

Grill all sides to desired level.

Slice into pinwheels and serve.  Delicious!