Smoked Venison French Dip!
This has become my favorite way to use a deer's front shoulder. It works just as well with neck roasts too. The full recipe can be found here:
How to Cook Venison or Elk Rack with The Butcher's Market
Simple Venison Steak Recipe - Made in Cast Iron Skillet
Venison steak recipe that will absolutely BLOW your mind with flavor! This easy and simple recipe is made in under 30 minutes using a cast-iron skillet. Your meat comes out so tender and moist, and the best thing about it is that you can use it for anything! Venison chili, venison steak with gravy over egg noodles, venison stew, venison steak with salad, and much more!
Check out our post on Garama Masala:
Please visit the blog for links, recipes, and more:
Visit Our Sist Channel:
Chris Haugen - Camp Fire Song
Shop Here:
We are a participant with the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You will not incur extra fees or charges for using the links. We only recommend items we believe in and have tried. If I personally make or sell an item, I will mention this in the post for each item.
Our Amazon store carries all the products we make, plastic-free and eco-friendly too! And we offer free shipping in the USA, APO, and Hawaii!
Please visit our Amazon Storefront here:
Blue Yeti USB Microphone can be found on Amazon
MOUNTDOG Softbox Lighting Kit can be found on Amazon
PEYOU Tripod for Phone/Camera can be found on Amazon
RODE VideoMic Studio Boom Kit can be found on Amazon
Canon 80D can be found on Amazon
Canon 7ti camera can be found on Amazon
Follow along with Farmhouse Basic Collection. and join our community of growing subscribers every day.
Grateful for everyday living on the mountaintop in our transformed log/farmhouse. We offer food from scratch, handmade DIY, old-timey skills, and simple living for 2 (not counting the fur babies)!
We still love to do all the things we did when we had a larger family, only in smaller portions. We love to cook, bake (even on a wood stove), make DIY projects including sewing, weaving, home renovations, and enjoy everyday living in our log/farmhouse on the mountain-ridge!
We still practice old-timey skills that we introduced to our children as they were growing up and homeschooled almost 3 decades ago. Some of these skills that we, as empty-nesters, are still using: soap making with lye, hand-dipping beeswax candles, dyeing textiles, rendering beef fat into tallow, canning, dehydrating and preserving foods, hand-hewing logs, making homemade natural cleaners, bath soaps, and more.
Follow along and join our community. We offer a newsletter to all our blog subscribers each time we upload new content.
INSTAGRAM:
@farmhouse_basic_collection
FACEBOOK:
PINTEREST:
00:00 Introduction
00:10 Heat up Cast Iron on Low for 3-5 Minutes
00:20 Add 1 Tbs. of Ghee
00:30 Add a Layer of One Thin Sliced Onion and a Splash of Filtered Water
00:40 Sautee Onions for 1 Minute
00:54 Push Onions to One Side of Pan and Add Steaks One at a Time
01:04 Add Onions on Top of Steaks
01:14 OPTIONAL: Add the Venison Blood to Pan
01:24 After Two Minutes Flip Steaks Over
01:34 Don’t Forget Venison Can Also Make Excellent Stews and Kabobs
01:44 Add Minced Garlic on Top of Steaks
01:54 Add a Squirt of Beef Broth and Liquid Smoke
02:04 Add a Sprinkle of Garam Masala Then Add Lid
02:15 Flip Steaks Over for One Minutes with Lid On
02:25 A Favorite Venison Steak Recipe, Venison in Gravy and Onions Over Egg Noodles
02:35 We Used Ground Beef Tallow with Venison in Our Venison Chili Recipe
02:49 Cook for One More Minute – Let Rest for 3-5 Minutes before Cutting
03:03 Taste Testing the Venison Steak Recipe: YUMM YUMM
03:18 Be sure to LIKE, COMMENT, SUBSCRIBE, CLICK THE BELL FOR ALL NOTIFICATIONS
MeatEater Recipe: Venison Ribs
Many people don't realize that you can make great bone-in rib recipes with your venison ribs if you just apply a little low, slow heat first and then go to the grill. Give this recipe a try. You'll never look at venison ribs the same way again. Recipe below.
Venison Ribs
Specialty Equipment:
slow cooker or pressure cooker, grill or grill over fire.
BBQ Rub
Yield 3 Cups
Ingredients:
½ cup kosher salt
2 Tablespoons granulated garlic
1 Tablespoon ground black pepper
½ cup chili powder
2 Tablespoons cumin
2 Tablespoons Hungarian paprika
1 Tablespoon Smoked paprika
2 Teaspoon onion powder
1 Tablespoon ground mustard
1 Teaspoon cayenne
2 Tablespoons oregano
½ cup brown sugar
BBQ Sauce
Yield 3 Cups
Ingredients:
2 cups ketchup
4 Tablespoons bbq rub (see above)
½ cup apple cider vinegar
¼ cup brown sugar
2 Tablespoons Worcestershire sauce
⅓ cup molasses
1 Tablespoon Dijon mustard
2 Tablespoons lemon juice
1 ½ Tablespoons liquid smoke
1 Tablespoon kosher salt
1 Tablespoon ground black pepper
Methods
Whisk all ingredients together in a bowl and store in an airtight container in the refrigerator. It will last for about a week in the fridge, longer if you omit the lemon juice.
Rib Methods
Using a hacksaw or bone saw, cut a rack of game ribs perpendicular to the bones, so to get a 4-6 inch strip of connected rib bones. Then cut these strips into pieces containing 3 or 4 ribs apiece.
Place the ribs into a pressure cooker or crock pot and add just enough stock or water to cover them. Cook at full pressure for 30 minutes. If using a slow cooker, cook on high for 2 to 3 hours or low for 6 to 8 hours. By then, the ribs should be fairly tender. The measure of a perfectly cooked venison rib will be if the meat hangs on to the bone when picked up, but if you shook the bone the meat would start to fall off. A little resistance is not a bad thing.
Prepare a grill (gas or charcoal) at medium-high heat.
Remove the ribs from the slow cooker, let them cool, and then give them a generous rub-down with the rub. Place the ribs on the grill. Since they’re already cooked, you’re simply reheating the meat and charring the outside a bit. Once the ribs have crisped, about 10 minutes, coat them generously with the barbeque sauce, and continue cooking for 1 to 2 minutes to allow the sauce to caramelize and thicken. Serve warm.
Cooking Game: Venison Ribs brought to you by Weston.
----------------
Find Sportsman Channel in your area here:
Watch full MeatEater episodes here:
Shop our Merch Store:
Follow us:
Web:
Facebook:
MeatEater on Twitter:
Steven Rinella on Twitter:
Google +:
MeatEater Tumblr:
Trophy Country on Tumblr:
Pinterest:
Instagram:
Slow Cooker Venison Stew | Thick & Hearty Recipe
You have got to try this thick & hearty slow cooker venison stew recipe if you have deer meat in the freezer. Full recipe:
This thick, hearty and healthy slow cooker venison stew is made in the crockpot with tender hunks of deer meat, veggies, and a rich & flavorful broth.
This venison stew recipe ( is one of the most popular recipes on my website. But, some have commented that they love the flavor but wish it was a bit thicker. So, I decided to give you a super easy version of deer meat stew that you can make in the crockpot that's nice and thick. Just what you all asked for!
The reason I like making venison stew in the slow cooker is because the crockpot allows you to cook your deer meat low and slow (or braise gently in liquid) for hours at a time with little to no effort. And you're not messing up or crowing the oven/stovetop.
This is the BEST slow cooker venison stew because it combines a rich, flavorful broth (that really works WITH and is designed for your wild game), tender meat, perfectly cooked veggies. And, you're basically only working on it for about 15 minutes before you let the slow cooker do all of the work for you! How easy is that? (where are my Ina fans at?)
As I mentioned previously, if you're working with a tough cut of meat or one with a lot of connective tissue, it's best to cook it low and slow. AKA, cooking it at a low temperature for a long time to ensure that the meat falls apart. If it isn't falling apart, turn the heat down and cook it longer. I recommend cooking this stew recipe for 8-9 hours on low in the slow cooker. You can do 4-5 hours but your meat won't be as tender and the flavor won't be as developed. So, you've been warned!
Since this recipe takes 8 hours to make, you can always do all of the chopping the night before and sear your venison and add it to the slow cooker. When you wake up, add the liquid, set it, and forget it while you go about your day.
Head to my website ( for more recipes and like and subscribe for more!
IG:
Website:
Cookbook:
VENISON STROGANOFF with BUTTERED noodles - Easy 30 Minute RECIPE
Beef stroganoff is one of those classic dishes. I'm guessing if you are a meat eater, you have enjoyed stroganoff in some form at some point in your lifetime. It's an an old recipe that was originally concieved through the minds of French chefs using flavors from Russia for some high class folks with the last name of Stroganov back in the 1800s. There are so many variations of it now that it barely resembles the original version. That's not always a bad thing. I've cooked this dish at least 10 different ways in my lifetime and this is by far my favorite way to do it. Obviously this recipe could be used with beef, but today we have replaced the cow with deer. I hope you enjoy my Venison Stroganoff recipe. Thanks for watching!
Ingredients List:
4 Tbs unsalted butter
Olive oil
3/4 cup sour cream
1.5 cups beef stock
1-2 Tbs Dijon mustard
2 Tbs all purpose flour
1 Tbs of Wash your sister sauce
16 oz mushrooms of your choice
1 medium onion
Egg noodles
1/3 cup of white wine
3/4 Tbs minced or chopped garlic
1.5 - 2.0 pounds venison steak
Directions:
Cut venison steak of your choice against the grain, about 1/4 inch thick and season with salt and pepper.
On medium high heat, quickly sear/fry the meat in oil. Work in batches to avoid the temperature of the pan drop too much. Do not overcook.
Once complete, set to the side.
lower the temp to medium and put in 2 Tbs. of butter, followed by one medium onion. Cook for 2 minutes or until they start to sweat. Then add 16 oz of thickly chopped mushrooms.
Slowly caramelize the onion and mushroom mixture. This could take 10-15 minutes depending on how thick you sliced them.
Once caramelized, add 1 Tbs of Dijon Mustard and stir to coat. Then add the minced garlic and cook for a minute or two.
Then add 1/3 cup cooking wine, brandy, or Marsala wine. Your choice. Cook and stir for about 2 minutes
Then add 1.5 cups of beef stock, 3/4 Tbs of Worcestershire sauce. Stir, bring to a simmer, then add 2 Tbs. of all purpose flour to thicken the sauce. Add salt and pepper to taste and simmer for 5 minutes.
Lower the heat and add 3/4 cup of sour cream.
Then fold your venison back into the sauce.
Plate over egg noodles (I also like to add some some smoke paprika on top) and enjoy!