Cooking Venison

Cooking with Venison

Venison can be substituted for any red meat in your favorite recipes. See Cooking Tips below for special venison cooking techniques. A few of our family's favorite recipes are below.

Or go to a searchable online database of 90 venison recipes, SOAR, brought to you by the University of California Berkeley. This opens a new browser window.

Cooking Tips

Those who prepare elk meat need to recognize that it is naturally lean and has very little muscular fat.

Overcooking lean meats leads to dryness. Elk should not be cooked past the medium rare range. When roasting, pan-frying or grilling elk, the meat should be covered with foil and rested for 5-15 minutes. This helps the juices spread evenly and will also help the meat continue to cook without drying out.
For a good elk roast that almost melts to pieces, use a slow method of cooking to retain moisture.
Never salt the meat before cooking. This removes juices and inhibits browning.
Always remove any remaining silverskin or connective tissue before cooking as this contributes to a more undesirable taste.
Marinating can tenderize and add flavor to any cut of elk meat. Oil marinades are the preferred marinades as they help the meat not to stick to the grill or pan.
Elk burgers are great on the grill! To add extra moisture, wrap a piece of bacon around each patty or add an egg to bind the mixture as it cooks.

Roasting Venison

Roasting large cuts of venison can be done using either dry-heat or moist-heat cooking techniques. Dry-heat roasting includes both high- and low- temperature methods. Most moist-heat roasting is done be braising, which includes pot-roasting.
Use only prime cuts such as top round, sirloin tip, backstrap and rump roasts, for dry-heat roasting. These cuts are naturally tender and do not need long, slow cooking to tenderize them.
For high-temperature cooking, select a roast between 2 and 5 inches thick, or a thinner piece that has been rolled and tied. Often, you should first brown the meat in a skillet or Dutch oven in hot oil, then roast it in a 400 - 450 degree oven. Roasts should only be cooked rare to medium when done this way. Roasts cooked to well done will dry out and shrink at high temperatures.
Use a meat thermometer or an instant-read thermometer to check doneness of roasts. Remove the roast form the oven when the thermometer reads 5 degree below the desired temperature in the thickest part of the roast. The internal temperature of the roasts will go up about 5 degrees F in the 10 minutes after the roast is removed from the oven.
Low-temperature roasting can be used for prime cuts as well as less tender cuts, such as the bottom round, which need longer cooking to ensure tenderness. Cover the meat with bacon, or beef or port fat (available from meat cutters), or baste it frequently, when cooking in a slow (300-325 F) oven. At low heats, roasts may be cooked to rare, medium or well done.
Moist-heat cooking is used to tenderize tougher cuts, such as shoulder roasts, and also works with medium-tender cuts. Brown the roast in hot oil, then add liquid and flavorings and cover the pan tightly. Cook the meat until tender, either on the stovetop or in a moderate (325 to 350 F) oven. When pot roasting; add vegetables during the last hour or so of cooking. Braised meat is always served well done.

Internal Temperature Doneness Chart

Doneness Internal Temperature
Rare 130-135
Medium-rare 135-140
Medium 140-145
Medium-well 150-155
Well done 155-160

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Venison Recipes

Roast Boneless Sirloin Tip (High-temperature roasting)

1 to 2 tablespoons olive oil or vegetable oil
1 boneless venison sirloin tip, rolled to round or rump roast, 2 - 5 inches thick.
2 to 4 servings per lb.

Heat oven to 450 degrees F. In medium skillet or Dutch oven, heat oil over medium-high heat. Add roast and sear it on all sides. Place roast on rack in roasting pan. Roast to desired doneness (see chart above), 20-30 minutes per lb. Remove roast from oven when internal temperature is 5 F less than desired. Let meat rest for 10 minutes before carving.

Per serving: Calories 146, Protein 26 g., Carbohydrate 0 g., Fat 4 g., Cholesterol 95 mg. Sodium 46 mg. Exchanges: 3 very lean meat, ¾ fat.

Grilled Garlic-Rosemary Roast (High-temperature roasting)

Marinade:
1 ½ cups dry red wine
½ cup packed brown sugar
½ oz. Fresh rosemary sprigs, cut into 1-inch pieces (1/2 cup)
4 to 5 cloves garlic, crushed
½ teaspoon freshly ground pepper
2-lb. Venison top round roast, 1 ½ to 2 inches thick.
6 to 8 servings

In 4-cup measure, combine all marinade ingredients. Stir to dissolve sugar. Place roast in large sealable plastic bag. Add marinade, seal bag and turn to coat roast. Refrigerate roast several hours or overnight, turning bag occasionally.

Prepare grill for medium direct heat. Drain and reserve marinade from roast. Strain marinade through fine-mesh sieve, if desired. Grill roast, covered for 30-40 minutes for medium-rare, or until desired doneness (see chart), turning roast and basing with reserved marinade every 10 minutes. Tent with foil. Let roast stand for 10 minutes before carving.

Per serving: Calories 224, Protein 26 g., Carbohydrate 15 g., Fat 3 g., Cholesterol 95 mg., Sodium 54 mg.
Exchanges: 3 very lean meat, 1/2 fat.

Peppered Venison Roast (Low-temperature roasting)

1 venison sirloin tip, rolled top round, bottom round or rump roast, 3 to 5 lbs.
1 tablespoon vegetable oil
Coarsely cracked black pepper
8 to 10 slices bacon
2 to 4 servings per lb.
Heat oven to 325 degrees F. Place roast on rack in roasting pan. Brush roast evenly with oil; sprinkle liberally with pepper. Cover roast with bacon slices. Roast to desired doneness (see chart above), 20 to 30 minutes per pound. Remove roast from oven when internal temperature is 5 degrees F less than desired. Let meat rest for 10 minutes before carving. Serve with pan juices.

Per serving: Calories 213, Protein 27 g., Carbohydrate 0 g., Fat 11 g., Cholesterol 104 mg., Sodium 133 mg.
Exchanges: 3 1/4 very lean meat, 2 fat.

Slow-cooking Oven Venison Stew
This hearty stew is very easy to throw together, then put in the oven and forget about until dinnertime. It's perfect when you are entertaining a large crowd.

4 cups beef or venison stock
1 ½ pounds venison chuck roast, cut into 1-inch cubes
1 can (28 ox) diced tomatoes, undrained
1 lb. Red potatoes, quartered
1 lb. Baby carrots
1 pkg. (16 oz) frozen small white onions
1 pkg. (10 oz) frozen cut green beans
4 stalks celery cut into 1-inch pieces (2 cups)
2 tablespoons quick-cooking tapioca
1 clove garlic, minced
1 teaspoon dried thyme leaves
½ teaspoon pepper
½ teaspoon salt
1 bay leaf
8 to 10 servings

Heat oven to 325 degrees F. In 6-quart Dutch oven or roasting pan, combine all ingredients. Cover. Bake for 4 to 4 ½ hours, or until vegetables are tender, stirring occasionally. Remove and discard bay leaf.

Per serving: Calories 196, Protein 19 g., Carbohydrate 25 g., Fat 2 g., Cholesterol 58 mg., Sodium 614 mg.
Exchanges: ½ starch, 1 ½ very lean meat, 3 ½ vegetable, and ½ fat.

Sweet and Sour Venison Pot Roast

1 tablespoon vegetable oil
4-lb venison chuck roast, tied if necessary
2 large onions, sliced
¼ cup sugar
¼ cup honey
¼ cup lemon juice
½ teaspoon grated lemon peel
¼ teaspoon ground cloves
1 teaspoon salt
½ teaspoon freshly ground pepper
3 medium carrots cut into 2-inch pieces
1 lb. Red potatoes, cut into 2-inch pieces
8 servings

Heat oven to 325 degrees F. In 6-quart Dutch oven, heat oil over medium-high heat. Add roast. Cook roast for 7-10 minutes, or until browned on all sides, turning frequently. Remove from heat. Drain. Add onions.
In 2-cup measure, combine sugar, honey, juice, peel and cloves. Pour mixture over roast and onions. Sprinkle roast evenly with salt and pepper. Cover tightly.
Roast for 1 hour, basing occasionally with pan juices. Add carrots and potatoes, pushing them into the pan juices. Continue roasting for 1 ½ to 2 hours, or until meat and vegetables are tender. Serve roast with pan juices.

TIPS:
For a reduced sauce, remove roast and vegetables from Dutch oven. Boil pan juices over medium-high heat until desired consistency.
To make gravy from pan juice, strain 2 cups liquid from pan juices; discard remainder. Return 2 cups liquid to Dutch oven. In 1-cup measure, combine ¼ cup all-purpose flour and 1/3 cup water. Gradually whisk flour mixture into pan juices. Bring to a boil over medium-high heat. Cook for 1 to 1 ½ minutes or until thickened, stirring constantly. Add salt and pepper to taste.
Per serving: Calories 426, Protein 54 g., Carbohydrate 34 g., Fat 7 g., Cholesterol 193 mg., Sodium 409 mg.
Exchanges: ½ starch, 6 very lean meat, 1 ½ vegetable, and 1 ½ fat.

Venison-Vegetable Soup

2 cups beef or venison stock
1 large onion, chopped (1 ½ cups)
8 oz. Red potatoes chopped (1 ½ cups)
2 medium carrots, chopped (1 cup)
1 cup shredded white cabbage
2 cloves garlic, minced
8 oz. Venison chuck roast, cut into ¼ inch cubes
1 can (14-½ oz) diced tomatoes, undrained
½ teaspoon pepper
½ teaspoon Worcestershire sauce
1 cup fresh or frozen cut green beans
1 cup fresh or frozen corn kernels
8 to 10 servings
In 8-quart stockpot, combine stock, onion, potatoes, carrots, cabbage, and garlic. Bring to a boil over high heat. Reduce heat to medium-low. Simmer for 10 to 12 minutes, or until vegetables are tender crisp.

Meanwhile, spray 10-inch nonstick skillet with nonstick vegetable cooking spray. Add venison. Cook over medium heat for 3 to 5 minutes, or until meat is no longer pink, stirring occasionally. Drain.

Stir venison, tomatoes, pepper and Worcestershire sauce into stockpot. Simmer for one hour. Stir in beans and corn. Simmer for 15 to 20 minutes, or until beans and corn are tender, stirring occasionally.

Per serving: Calories 89, Protein 7 g., Carbohydrate 14 g., Fat 1 g., Cholesterol 19 mg., Sodium 342 mg.
Exchanges: ½ starch, ½ very lean meat, 1 ¼ vegetable.

Venison-Stuffed Portobello Mushrooms
This recipe makes an elegant and flavorful meal-starter for a small dinner party.

6 medium Portobello mushrooms (4-inch diameter)
½-lb. Lean ground venison, crumbled
1 clove garlic, minced
½ cup finely chopped red pepper
1 tablespoon snipped fresh parsley
1 teaspoon fresh thyme leaves
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
6 servings
Heat oven to 450 degrees F. Position oven rack in top third of oven. Cut stems off mushrooms flush with cap. Arrange caps on baking sheet, top-side-down. Set aside. Finely chop stems. Set aside.

In 10-inch nonstick skillet, cook venison over medium heat for 5 to 6 minutes, or until meat is no longer pink. Drain. Stir in garlic and chopped mushroom stems. Cook for 3 to 5 minutes, or until stems begin to release liquid, stirring occasionally. Stir in remaining ingredients, except oil.

Spoon mixture evenly into mushroom caps. Drizzle oil evenly over filling in caps. Bake for 10 to 15 minutes, or until mushrooms are soft. If desire, sprinkle shredded fresh Parmesan cheese over mushrooms during last few minutes of baking.

TIP: Portobello mushrooms are very large, meaty mushrooms with a rich, earthy flavor.
Per serving: Calories 150, Protein 10 g., Carbohydrate 6 g., Fat 10 g., Cholesterol 31 mg., Sodium 388 mg.
Exchanges: 1 medium-fat meat, ¼ vegetable, and 1 fat.

Venison Steak Diane
Use steaks from the loin or sirloin tip for this recipe. For an elegant touch at a special dinner, prepare this dish tableside on a portable burner.

3 tablespoons butter or margarine
¼ cup chopped onion
¾ cup venison stock or beef broth
2 tablespoons red wine
¼ teaspoon sugar
1 tablespoon freshly ground black pepper
4 steaks, ¾ - 1 inch thick, 6 to 8 ounces each
3 tablespoons butter or margarine
¼ cup brandy
Fresh parsley for garnish, optional
4 servings
Melt 3 tablespoons butter in medium saucepan over medium heat. Add onion. Cook and stir until golden. Stir in stock, wine and sugar. Cook until reduced by half. Place pepper on sheet of waxed paper. Coat venison steaks with pepper on both sides, pressing pepper into steaks. Discard excess pepper.

Melt 3 tablespoons butter in medium skillet over medium heat. Add steaks; cook to desired doneness, turning once. Transfer steaks to heated platter; set aside and keep warm. Remove skillet from heat; cool slightly. Add brandy. Heat gently over low heat. Carefully ignite, using long wooden match. Let stand until flames die. Add onion and butter mixture to brandy in skillet. Heat to boiling over medium heat, stirring occasionally. Pour sauce over steaks. Garnish platter with parsley.

Oven-barbecued Venison Ribs

Sauce:
½ cup catsup
½ cup water
¼ cup vinegar
¼ cup finely chopped onion
3 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon paprika
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon liquid smoke flavoring
½ teaspoon pepper
¼ teaspoon chili powder

2-3 pounds venison ribs
2 cups water
4 servings
In small bowl, combine all sauce ingredients. Mix well. In Dutch oven, combine ribs, 2 cups water, and ¾ cup sauce, reserving remaining sauce. Heat rib mixture to boiling. Reduce heat; cover. Simmer until ribs are tender, about 1 hour, rearranging ribs once or twice.

Heat oven to 350 degrees F. Arrange ribs on roasting pan. Brush with reserved sauce. Bake for 10 minutes. Turn ribs over. Brush with sauce. Bake for 10 minutes longer. Service with remaining sauce.

Order some venison from JakesLakeFarm.com and try a venison meal today.

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