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Easy Venison


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Venison. To some, an exotic delicacy. To others…simply “ewww”. To those under my roof, it’s the other red meat. You know you want to try it!

You can do it, it’s easy!

How I make Easy Venison:

I used 2 pounds of backstrap chops from the doe and buck that ManSteak and I harvested last November. Backstrap is my favorite part of a deer to work with, second only to the heart. If you can’t get backstraps, use tenderloins.


I heated about 1/4 cup vegetable oil over “6” heat on my 1-10 burner. Don’t crowd the pieces. You don’t want them to stew each other.


Sear for about 3 minutes on each side. You want them to be really rare in the middle. Don’t worry, it’ll be okay, it won’t be red forever.


Chop a small onion, or most of a medium onion. I use white onions as we don’t like sweet onion flavor. Add to the oil and saute till transparent.


Put the meat in a baking dish and add canned tomatoes to the onions. At this point, add your seasonings. Typically, I would have dosed it heavily with cumin and chili powder, but I was going more traditional last night so I added one cube of garlic and a heaping teaspoon of sea salt.


Oh and then I found like 5 mushrooms in the fridge that needed to be used so I tossed those in to simmer for a few minutes on medium-low heat. I let the tomato mixture simmer for about 5 minutes, just long enough to dissolve the salt, then poured it over the meat in my pan.


Bake at 425 for 20-30 minutes. It sizzles and sputters a lot, but that’s okay. You just want the meat to finish cooking and the sauce to reduce a bit.


Finish off with a helping of hash browns baked with cream of mushroom soup and diced onion.


The kids had seconds.

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Easy Venison.

Rachel blogs at The Henway.

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Posted by on April 25, 2011 | Permalink  

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13 comments | RSS feed for comments of this post

  1. 4-25

    We love the other red meat at our house too..
    Looks yummo.
    Thanks for sharing.
    Granny Trace

  2. 4-25

    This looks delicious! Do you ever marinate your venison in buttermilk to get rid of the gamey taste?

  3. 4-25

    It looks sooo yummy, Rach. When are you going to come cook me some?

  4. 4-25

    We love venison, too. This looks wonderful! I have some backstrap still, so will try this!

  5. 4-25

    Syrup&Biscuits- I will soak liver in milk overnight to cut the bloody taste, but we like the flavor of the deer so I don’t try to inhibit it too much, unless its an older buck.

  6. 4-25

    Venison is the “red meat” of choice in this house, too! If I don’t have a real tender piece of meat, I will use the meat hammer a bit……

    Tahnks for sharing your recipe, Rachel.

  7. 4-25

    I love venison too, or as we say here in the backwoods of Maine, “deermeat”. Unfortunately DH doesn’t like it so I never have it anymore. Grew up with it though. Thanks for the recipe, looks yummy!

  8. 4-25

    “Finish off with a helping of hash browns baked with cream of mushroom soup and diced onion.”

    What is the recipe for this, please? Sounds yummy.


  9. 4-26


    One bag of “Simply Potatoes” hashbrowns (in the dairy section)
    1 can cream of mushroom soup
    1 cup sour cream
    1/2 small onion, diced
    1 cup shredded cheese
    salt/pepper to taste

    Mix everything but the cheese, spread in baking dish and cook at 350 for 30-45 minutes… I guesstimate… then put the cheese on top and cook till melty.

    • 4-26

      Rachel, will you add this in the Submit Recipes? Everyone will see it there!

  10. 4-26

    Thank you Rachel!

  11. 4-27

    Will Do, Cindy!

  12. 2-16

    This looks fab-u-lous… ūüôā Just so happens this weekend I will be heading to my best friends home to cook up some venison for her and her man, along with my husband. Her nephew hunts and adorns her with lots of venison for her freezer. She doesn’t cook much. I do. So when she gets a taste for venison she calls me. I will be making swiss steak for her, similar to your recipe. Can’t wait for Sunday!! Thanks for sharing. ūüôā

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