Venison recipes

Venison meatFeatured recipes from "24-Carat Venison." By Tom Dickson

This story is featured in Montana Outdoors
November–December 2008

Venison with Onions and Balsamic Vinegar
This elegant dish is easy and delicious and takes less than a half hour to prepare.

1 to 1½ lbs. loin or rump steak, trimmed
Salt and pepper
3 T. olive oil or clarified butter
1 to 1½ C. red onion, thinly sliced
¼ C. balsamic vinegar
½ C. beef stock or water
4 T. cold butter

In a frying pan, heat 2 T. clarified butter or olive oil over high heat. Meanwhile, lightly season all sides of meat with salt and pepper.

Add meat to pan and brown, 4 to 6 minutes per side depending on size. Remove meat to cutting board.
Add remaining 1 T. of clarified butter or oil to pan and sauté onions until nicely browned.

Add vinegar and cook until pan is dry. Add stock or water and bring to a boil, stirring to scrape glaze from pan bottom. To the sauce add a pinch of salt and pepper.

Add 2 T. cold butter to sauce and whisk in. Remove from heat and whisk in remaining butter.
Slice meat thinly (⅛ inch) across the grain. Place slices on heated plates and pour sauce on and around. Serve with wild rice and steamed broccoli or carrots. Serves four.


Quick Sautéed Venison Steak with Port Sauce
This is my go-to recipe for venison steaks when I get home late or we have guests drop by unexpectedly for dinner. Sometimes I throw some sautéed oyster or morel mushrooms on top for variety.

2 sirloin or top rump steaks (8 oz. each),
or 4 inch-thick loin medallions
Salt and pepper
2 T. olive oil or clarified butter
¼ C. ruby port
1 T. cold butter

In a frying pan, heat clarified butter or olive oil over high heat. Meanwhile, lightly season both sides of steaks with salt and pepper.

Add meat to pan and brown on both sides, 2 to 3 minutes per side depending on thickness. Remove meat to cutting board.

Lower heat to medium. Deglaze pan with port, scraping up cooked bits from the pan bottom, for 1 minute. Remove from heat. Stir in juices from resting steaks. Add cold butter and whisk as it melts.

Place steaks on heated plates and pour sauce on top. Serves four.


Montana Venison Steak Rub
This is a hybrid of several different recipes, one of which is called Texas Steak Rub. It’s a quick and easy way to spice up an ordinary venison steak.

4 venison steaks (8 oz. each) rubbed with olive oil
3 T. maple syrup
1 T. chili powder
1 T. black pepper
1 t. cumin
½ t. ground coriander
¼ t. ground cloves
3 cloves garlic, minced
3 T. olive oil

Grill steaks over high heat, 3 minutes on each side. Meanwhile, mix ingredients in a glass or ceramic bowl. Rub steaks with the mixture and then grill them another 2 minutes per side.



Mideastern Venison Kabobs
I experimented with a half-dozen recipes pulled from the Internet and Mideastern cookbooks to find one that approximated the aromatic kabobs I had years ago on a visit to Turkey. Kabobs are a great way to use the small chunks you trim off prime roasts and steaks to make them more uniform. (Save small chunks off the shoulder and other tough cuts for stews.)

2 lbs. venison steak or roast, cut into 1-inch cubes
½ C. olive oil
1 T. white vinegar
1 t. cumin
½ t. ground coriander
½ t. paprika
1 t. garlic, minced
½ t. salt
Assorted vegetables

Mix all ingredients except meat and vegetables in a ceramic or glass bowl. Add venison and cover completely with marinade. Place in refrigerator and let sit for 4 to 24 hours.

Put meat on skewers and grill over high heat for a total of 6 to 8 minutes, turning every 2 minutes. I prefer to put my meat and like vegetables on separate skewers so I can cook them for different amounts of time. For instance, peppers and onions take much longer to cook than mushrooms.


Venison Sandwich
I love cold venison and eat dozens of these sandwiches each year.

Bake a small roast at 325 degrees for 25 minutes in a toaster oven or regular oven. Once the roast cools, slice it thinly, apply a liberal amount of salt and pepper, and serve between slices of homemade bread with creamed horseradish. Small grilled steaks also make excellent sandwiches when served whole on grilled bread.Bear bullet

Tom Dickson is editor of Montana Outdoors.

MORE VENISON RECIPES >>

[ BACK TO TOP ]