North Carolina Deer & Elk Farmers Association
An association ensuring the future of whitetail deer, elk, and other cervidae farming within our state

Venison Recipes

Barbecued Venison

  • 3 lbs cubed venison
  • water
  • 1 bay leaf
  • 4 whole cloves
  • salt and pepper
  • 1/4 green pepper, chopped
  • 1 medium onion, chopped
  • 1 tsp sugar
  • 1 tsp vinegar
  • 1 tsp prepared mustard
  • small bottle catsup
  1. Cover meat with water and add bay leaf and cloves. Simmer until fork tender.
  2. Drain and remove bay leaf and cloves. Add salt, pepper, chopped green pepper, onion, sugar, vinegar, mustard and catsup.
  3. Mix well and simmer for another half hour.
Recipe provided by North American Deer Farmers Association and Highbourne Deer Farm

Country Fried Venison Steak with Buttermilk Marinade

  • Venison round steaks, cut 3/4" thick
  • Cultured buttermilk
  • Safflower oil
  • All-purpose flour
  • Salt and pepper
  • 3 tbsp cold water
  • 1 1/2 cups whole milk
  1. Cut venison round steaks into serving-size pieces. Pound each piece with heavy steak tenderizer. Place steaks in a dish and completely cover them with buttermilk. Refrigerate 6 to 12 hours.
  2. Wipe off excess buttermilk; dredge steaks in flour seasoned with salt and pepper. Fry steaks in a heavy skillet in 1/4 inch of farily hot safflower oil, browning steaks well on both sides; cook to more than medium. Place steaks aside to drain on paper towels.
  3. Pour off all but 3 tbsp of oil. Add 1 1/2 cups whole milk to the skillet and heat until it begins to bubble. Mix flour with water and slowly add, a small amount at a time, to the milk; stirring constantly. If too thick, add more milk. If too thin, add a very little more flour. Season to taste.
Recipe provided by NADeFA and The Complete Venison Cookbook by Harold W. Webster, Jr.

Easy Sloppy Joes

  • 1 lb ground venison
  • 1/4 green pepper, chopped
  • 1 medium onion, chopped
  • 1 pkg. prepared sloppy joe seasoning mix
  • 6 oz can tomato paste
  • 1-1/4 cups water
  • 2 tbsp oleo margarine
  1. Brown meat in oleo margarine in heavy skillet. Prepare sloppy joe mix according to package directions, using tomato paste and water. Mix in celery, green pepper, and onion.
  2. Add to browned meat, cover, and simmer for thirty minutes. Serve on buns, either closed or open faced.
Recipe provided by Highbourne Deer Farm

Black Bean Soup with Venison

  • 1/2 lb. venison cubes
  • 1 pint dry black beans
  • 3 qts. water
  • 1/4 lb. salt pork
  • 1 carrot, sliced
  • 2 onions, chopped
  • 1 Tbsp. salt
  • 3 cloves
  • 1/8 tsp. mace
  • 1/4 tsp. red pepper
  • 3 hard-boiled eggs, sliced
  • 1 lemon, thinly sliced and seeded
  • 1/2 cup sherry
  1. Soak the beans overnight in 1 quart of the water.
  2. The next morning, pour the water and beans into a large soup kettle and add 2 quarts water, salt pork, venison, carrots, onions, salt, and spices. Cover and simmer for 3 to 4 hours.
  3. Remove the meat and put the soup through a sieve, or blend in a blender until smooth. Add meat back to soup mixture. Serve piping hot in a tureen garnished with hard-boiled eggs and lemon slices. Add the sherry just before serving.
Serves 20 The Complete Venison Cookbook by Harold W. Webster, Jr.

Recipe provided by Highbourne Deer Farm

Venison Texas Tenderloin

  • 2 lbs Venison tenderloin
  • 2 Jalapeno peppers
  • 1 Green bell pepper
  • 1 Red bell pepper
  • 1 Onion
  • 1 lb Bacon
  • 8 oz Italian salad dressing
  • 1 tsp Seasoned salt
  • Black pepper to taste
  1. Slice tenderloin into 1-inch-thick medallions. Chop peppers and onions and mix with seasoned salt and Italian dressing in a large plastic Ziploc® bag. Mix, add tenderloin and marinate in frig for 24 hours.
  2. Remove medallions, wrap each border with a bacon strip and place on a baking dish. Top each medallion with remaining seasonings, onion and peppers, and bake in preheated 350-degree oven for 20 minutes. Do not overcook.

Venison Parmesan

  • 4 six oz portions of venison
  • ¾ cup fine breadcrumbs
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 egg beaten
  • 1/3 cup vegetable oil
  • 2 cup tomato sauce
  • 24 oz. diced tomatoes
  • 1 cup grated parmesan cheese
  • 1 cup grated mozzarella cheese
  1. Place each piece of venison between 2 pieces of plastic wrap. Flatten each with a meat mallet to approx. ¼ inch thickness.
  2. Combine breadcrumbs, salt and pepper. Dip venison in beaten egg and coat with breadcrumbs.
  3. Place on baking sheet, cover with plastic wrap and chill for 10 minutes.
  4. Remove from refrigerator and sauté in oil on medium heat 5 minutes per side or until golden brown. Remove venison from skillet and place in baking dish.
  5. Spoon sauce and diced tomatoes over venison. Sprinkle parmesan cheese over the venison pieces.
  6. Bake at 375 degrees for 15 minutes.
  7. Sprinkle with mozzarella cheese and bake an additional 5 minutes or until cheese melts and sauce is bubbly.
  8. Place over cooked spaghetti noodles for serving.
Recipe provided by the North American Deer Farmers Association
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