If venison is your thing here are a few mouth watering venison recipes to get your tastebuds flowing. Hand selected by many these are the absolute best venison recipes to date.

Barbecued Venison Ribs 6 servings

2 1/2 c water
3 c ketchup
1 tb white vinegar
1/4 c lemon juice
1/2 c worcestershire sauce
1/2 c 100% maple syrup
1/2 c brown sugar
2 md onions,diced
2 tb chili powder
1/2 ts salt
6 lb venison ribs with some loin meat attached
fresh ground black pepper

Preheat oven to 325 degrees.In large bowl,combine all ingredients except ribs and pepper.Blend well.Sprinkle ribs with pepper and additional salt.Place in 5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce over ribs.Increase heat to 350 degrees and bake until ribs just begin to char on top,about 1 1/2 hours.Turn ribs over cover pan and bake about 30 minutes longer,until ribs are tender and sauce is thick.
To serve, place ribs on serving platter.Pour sauce over ribs.Makes about 6 servings.

Venison Roast 4 servings

3 lb chunk of venison roast (or 1 roll it if its in steak form)
2 c onion – cut up (2 in.
1 pieces)
2 c potato – cut up
1 c carrots – cut up
1 c fresh mushrooms – sliced
2 tb liquid smoke
3 tb (or more) worchestershire
1 sauce
3 tb (or more) soy sauce
1/2 c beef broth

Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the ‘shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!).

Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won’t overcook).

Sure-Kill Venison Chili

3 lb venison cubed/course ground
3 cn kidney beans as extender
3 cn tomato sauce
2 cn tomato paste
1 lg onion
1/4 lb butter
1 lb fresh mushrooms
6 garlic wedges
1 cn stewed tomatoes (optional)
1 c barbeque sauce
1/2 c sugar-more or less to taste
1/2 c water
3 tb red pepper
6 jalapeno peppers – diced
3 tb louisiana hot sauce
4 tb worcestershire sauce
2 tb oregeno
1/2 bell pepper-finely chopped

Brown the venison with some butter. Venison tends to be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart slow cooker. (A large pot on the stove will work, but overnight cooking is preferred). Add other ingredients, mixing well. Add only enough water to prevent burning. Cook covered for 2 hours at boil. Reduce heat to 200 degrees and cook until you can’t keep everyone away. Consistancy should be fairly thick. Cook uncovered if too thin.

Top with shredded cheese of choice and serve with fresh cornbread.

Hawaiian Venison

1 lb boneless elk/deer round stk
1/4 c flour
2 tb margarine or butter
1/2 c boiling water
1 ts salt
2 or 3 green peppers
1/2 c pineapple chunks

-SAUCE
2 1/2 tb cornstarch
1/2 c pineapple juice
1/4 c vinegar
1/4 c sugar
1 1/2 tb soy sauce

Cut steak into 1-inch cubes and dredge with flour. Brown meat cubes on all sides in hot fat. Add water and salt. Simmer gently until meat is tender. Clean green peppers and cut into 1-inch squares. Boil 10 minutes and drain. Add pepper squares and pneapple chunks to browned meat.

SAUCE: Combine cornstarch, pineapple juice, vinegar, sugar and soy sauce and cook until sauce is clear and thick. Pour sauce over meat mixture and simmer 5 minutes. Serve over Chinese noodles or cooked rice.

Venison Shortcake: 6 servings

1 slice bacon, diced
1/4 c sliced onions
1 lb ground elk/deer
1/2 ts salt
1/4 ts pepper
2 tb flour
1 1/4 c water
1/2 ts prepared mustard
1/8 c tomato catsup

—-SHORTCAKE—

2 c flour
2 ts baking powder
1/2 ts salt
4 tb shortening
2/3 c milk
1 melted butter or margarine

Saute’ bacon and onions until slightly browned. Add meat, salt, pepper, and cook until browned. Add 2 tablespoons flour and blend. Add water, mustard, and catsup. Bring to a brisk boil, stirring constantly.

For shortcake, sift flour, baking powder and salt together twice. Cut in shortening. Add milk gradually, mixing to soft dough. Turn out on and knead slightly. Roll 1/4-inch thick and cut with floured 3-inch biscuit cutter. Place half the biscuits on baking sheets, brush with melted butter and place remaining biscuits on top. Bake in hot oven (425 degees F.) 12 to 15 minutes. To serve split shortcakes and pile meat mixture between halves.

Venison Barbecue: 6 servings

3 lb venison roast
1 c catsup
1 tb salt
2 tb worcestershire sauce
1/4 c vinegar
1 tb butter
1/8 ts cinnamon
3 slices lemon
1 onion, sliced thin
1/8 ts allspice

Sear 3-pound roast of venison in frying pan. Mix remaining ingredients in saucepan and bring mixture to boil, stirring to avoid burning, and simmer 10 minutes. Cover venison with the sauce and roast in moderate oven (350 degrees F.). Cook 1 1/2 to 2 hours – turning occasionally.

Venison Roll-Ups 6 servings

2 lb round steak (elk or deer)
1 salt
1 pepper
1/2 lb pork sausage
4 medium-sized carrots
1 flour
1 shortening

Pound thinly cut steak with saucer edge or meat hammer. Cut into 4- inch sqares. Sprinkle with salt and pepper and spread with sausage meat. Peel carrots and quarter lengthwise. Place several strips on each piece of meat. Roll and tie with string or fasten with toothpicks or skewers. Flour lightly, Brown in hot shortening. Partly cover with water, cover pan, and cook in moderate oven (350 degrees F) until tender – 1-1/2 to 2 hours.

Stuffed Steaks: 4 servings

1 1/2 slices day old bread
1/2 ts salt
2 ts green pepper, finely chopped
2 ts onions, minced
2 ts celery, finely chopped
1 salt
1 flour
2 club steaks, 1 thick, elk
-or deer
2 tb margarine or butter
1/2 c water

Make a dressing by combining bread, broken in small pieces, 1/2 teaspoon salt, green pepper, onion and celery. Salt steaks and dredge with flour. mCut slits halfway through steaks and fill with dressing. Using a pressure pan, brown steaks in margarine or butter. Add 1/2 cup of water and cook about 20 minutes.

Venison Mincemeat Pie: 8 servings

2 c apple cider or apple juice
1 c dark seedless raisins
1/2 c dried sour or sweet cherries
- or cur; rants
1 1/2 c chopped, peeled apples
1/4 lb ground venison or lean
-ground beef
1 ts ground cinnamon
1 ts ground cloves
1 ts ground ginger
1/2 ts salt
1/2 ts ground nutmeg
1/4 ts ground allspice
1 pastry (recipe follows)

1. At least 4 hours before making pie, prepare the mincemeat: In heavy 2-quart saucepan, combine cider, raisins, and cherries. Cover and heat to boiling over high heat. Reduce heat to low and simmer 30 minutes, stirring occasionally.

2. Add apples, venison, cinnamon, cloves, ginger, salt, nutmeg, and allspice. Simmer 2 hours longer. Check occasion- ally and add water if necessary to keep mincemeat from sticking to saucepan. Cool mincemeat to room temperature. (Mincemeat can be made up to 3 months ahead and frozen. If frozen, thaw mincemeat before making pie or baking time will be lengthened.)

3. Meanwhile, prepare pastry and refrigerate until ready to use-at least 30 minutes.

4. Heat oven to 350′F. Divide pastry into 3 equal pieces. Press 2 pieces together and shape into a ball. Between 2 sheets of waxed paper, roll out ball of pastry into an 11 -inch round. Remove top sheet of paper and invert pastry into 9- inch pie plate, letting excess extend over edge. Remove bottom sheet of paper.

5. Between sheets of waxed paper, roll out remaining pastry to a 9 1/2- by 6-inch rectangle. Remove top sheet of paper from pastry. Cut rectangle into four 9 1/2- by 1 1/2-inch strips.

6. Carefully spoon mincemeat into crust-lined pie plate. Remove pastry strips from waxed paper, one at a time, and place across mincemeat to create spokes. All four strips will overlap in the center. Lift edge of bottom crust over ends of strips. Pinch together and flute edge. Place pie on rimmed baking sheet.

7. Bake pie 50 to 55 minutes or until crust is lightly browned and filling bubbles. Cool 10 minutes on wire rack before cutting.

Pastry: In medium-size bowl, combine 1 1/2 C unsifted all-purpose flour and 1/2 t salt. With pastry blender or 2 knives, cut in 1/3 C vegetable shortening, chilled, until mixture resembles coarse crumbs. Add 5 to 6 T cold water to flour mixture and mix lightly with fork until moistened; gather into a ball. Wrap pastry and refrigerate 30 minutes.