2 Tasty Venison Recipes

Any recipe that includes “crock pot” or “slow cooker” plus wild game is always popular.  Perhaps the reason has to do with the “set it and forget it” nature of slow cooking.  

Venison Stew in a Slow Cooker

Serves:  6

1 – 2 lbs. venison steak

3 – 4 medium potatoes

1 cup diced celery

1 medium to large onion, diced

2 medium to large carrots, sliced

1 can of tomato sauce, 8 ozs.

2 cups beef bouillon

salt & pepper

basil, thyme

Tabasco sauce

margarine or butter

Trim the fat from the meat and cut the steaks into about 1 inch cubes. Brown in butter or margarine, until all sides are seared.

Peel and quarter potatoes.  Combine all ingredients in a crock pot — EXCEPT THE SPICES. *

Cook on slow for 8 – 10 hours.  Add the spices during the last 30 minutes.  See note about gravy.


* Spices should NOT be added to foods (in the beginning), that will be cooked in slow, moist heat.  By the time the food is ready, the power of the spices has been used and the food’s flavor is bland and boring.

Add spices to a dish 30 minutes before the end of cooking.

Note: Sometimes,  the beef bouillon is absorbed during cooking and the dish is fine-as-is.

At other times, the liquid is fairly thin by the end of the cooking.  If that is the case, I may make a gravy in another pot and add it to the stew before serving. Adjust seasonings before serving.


Do-It-Yourself Venison Sausage

Serves: Several

1 lb. ground venison

1 rounded tsp. Morton’s Tender Quick Salt **

1/2 tsp. mustard seed

1/2  tsp. garlic salt


Mix all the ingredients together.  Store in the refrigerator in a covered bowl for 3 days.  Mix the ingredients once each day.

On the 4th day, shape into a roll (like a thick log) and bake at 175 degrees for 4 and 1/2 hours.


** If Morton’s Tender Quick Salt isn’t available where you live, use a seasoned salt mixture instead.


This blog is a companion to my website:  GreatGhilliesAndGraphics.com


We’ve had a scare with my 85 year-old mother. It may take a couple of days to get back on track with writing.  However, she is better!

Published in: on November 16, 2010 at 10:35 pm  Comments Off on 2 Tasty Venison Recipes  
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Recipes: When You’re Bored with Venison, Try Boar



Yummy Boar Bites!


Everyone should have a boar recipe in their collection! Actually, here’s one of each: Boar & Venison.

Black Forest Boar

from the April 1978 issue of American Rifleman

Coat 2 lbs. boar, cut into 2 inch cubes, in 1/4 cup flour mixed with 1 tsp. salt and freshly ground pepper (to taste).

Brown meat in 3 Tbsp. bacon fat; add 1 cut-up onion, 1 clove diced garlic, cook 5 minutes longer. Add 4 cups water, 1/4 tsp. dried rosemary, 1 Tbsp. parsley flakes.

Cook covered, 1 to 2 hours – until tender.  Add 4 potatoes, 4 carrots and 4 small onions (all 12 veggies chopped). Cook additional 30 minutes. Makes 4 servings.


This recipe has been in my collection so long, I have no idea where it came from or who gave it. One thing for sure — this recipe pre-dates our concern about cholesterol!

Dr. Pulley’s Famous Venison Stew

2 lbs. boneless venison roast

1 cup bacon drippings

2 onions, chopped

2 ribs celery, chopped

4 carrots, cubed

2 potatoes, cubed

1 cup flour

Salt and pepper to taste

Heat bacon drippings in large, cast-iron pot and sear all surfaces of roast until golden brown in color. Transfer roast to a pot just large enough to hold it; reserve drippings.

Add water just to cover venison, season with salt & pepper (to taste) and simmer ~2 hours, or until tender. When ready, remove roast to platter, cover with plastic wrap and refrigerate overnight.

Reserve broth. In same broth venison was cooked in, boil veggies until tender – about 20 minutes.

Reheat the reserved bacon drippings in cast-iron pot. Add flour and stir constantly over medium low heat until flour is a rich brown color. When flour is browned, pour in 1 cup cold water. Stir well and add cooked veggies and their broth.

Cube the venison and add to the vegetables. Taste for seasonings and bring to a simmer to reheat. Serves 4 to 6.


Directions for slow cooker: I make Dr. Pulley’s Stew a little differently because I use a slow cooker.

Sear the cubed meat in olive oil, put in slow cooker. Saute onions & celery lightly in pan and add to slow cooker. De-glaze pan with a little water & scrape bits into cooker.

Add veggies, then meat, add 2 – 3 cups of water. Cook 6 – 8 hours in cooker.  Use some of cooking water to make gravy in a saucepan and return it to cooker. Adjust seasonings. Serve.


This blog is a companion to my website:  GreatGhilliesAndGraphics.com

Recipe: Wild Game in the Slow Cooker



Venison Stew for a Cold Evening!


Lately, I’ve been getting traffic from folks looking for wild game recipes, using their slow cooker.

Slow Cooker Cooking by Lora Brody has several good ones. (Published in 2001, ISBN = 068817471X, $25.00).

She offers a recipe or two for pheasant, duck and rabbit. Today, however, I’m using her

Venison Stew with Mushrooms

Yield: 6 servings

Cooking Time: 6 – 8 hours on low

Slow Cooker Size: 4 quart

The meat is marinated overnight and the venison comes from the cooker more tender & flavorful than by baking.

The Marinade

1/4 cup vegetable oil

1/4 cup balsamic vinegar

1/4 cup dry red wine

1 large sprig fresh rosemary

1 large sprig fresh thyme

1 Tbsp. honey

2 Tbsp. soy sauce

For the Stew

2 lbs. venison stew meat, cut into 1 1/2 inch cubes

2 Tbsp. vegetable oil, plus more if needed

1 large carrot, peeled and cut into 1/2 inch dice

1 medium onion, peeled and finely chopped

2 garlic cloves, crushed and peeled

1Tbsp. flour – all-purpose

1 1/2 cups dry red wine

1  1/2 cups low-sodium beef broth

2 plum tomatoes, peeled, seeded and chopped (See Note)

2 bay leaves

2 whole cloves

3/4 tsp. salt, plus more if needed

freshly ground pepper, to taste

1 Tbsp. butter

10 ozs. fresh mushrooms, cleaned and cut into 1/4 inch slices

1 Tbsp. currant jelly

2 Tbsp. fresh, flat-leaved parsley

Combine marinade ingredients in non-reactive (plastic, glass) bowl or a large resealable plastic bag. Add meat to marinade and mix to get marinade into the meat. Allow the meat to marinade 12 to 24 hours, occasionally stirring the contents of bowl or kneading meat in bag.

To cook the stew, drain marinade, dry meat with paper towels. Heat the oil in a large saute pan over medium high heat. Brown meat on all sides. Transfer the browned meat into the slow cooker.

Add the carrot, onion and garlic to the saute pan and cook over medium heat for about 7 minutes. Sprinkle with flour and cook, stirring, for about 2 minutes, until you can no longer see white flour. Add the wine, broth, tomatoes, bay leaves,, cloves, 1/2 tsp. salt and pepper (to taste) to the pan.

Bring the mixture to a boil over high heat, scraping up the browned bits from the bottom of the pan. Pour this mixture over the meat in the slow cooker.

Cover and cook on low for 6 hours. Turn the cooker off and let the stew rest, covered, while you make the mushrooms.

Melt butter in saute pan over medium high heat. Add the mushrooms and cook, stirring frequently, for about 10 minutes, until they have softened and browned. Sprinkle them with the remaining1/4 tsp. salt. Set mushrooms aside.

Ladle off about 1/2 cup of the cooking liquid from the stew; place it in a small saucepan. Bring it to a simmer, and then whisk in the currant jelly and continue whisking until the jelly dissolves.

Pour this sweetened liquid back into the stew, stir well and add the mushrooms. Season for taste; remove the bay leaves.

To serve, ladle into wide, shallow bowls. Sprinkle with parsley.

NOTES: To peel tomatoes, plunge them into rapidly boiling water for 10 to 20 seconds, then remove with a slotted spoon. The skins will slip right off.


This blog is a companion to my website:  GreatGhilliesAndGraphics.com