Ingredients:

-3-4 lbs of venison loin

-2 Tbl butter

-1 cup water

-1 pouch Lipton onion soup mix

-1 Tbl beef bouillon

-1/2 tsp rosemary

-1/2 tsp thyme

-3 garlic cloves minced

-1 tsp garlic powder

-3 tsp Worcestershire sauce

-1/2 cup yellow onion chopped

-2 small cans sliced mushrooms

-1 ounce red wine

-1/2 cup flour

-2 tsp salt

-2 tsp pepper

Directions:

Step 1: salt and pepper the meat on all sides. Place flour on a plate and dip. It’s aides of meat in the flour.

Step 2: heat butter in a skillet and fry meat on each side for 4 minutes.

Step 3: place meat in crockpot

Step 4: use same skillet and sauté onions and mushroom for approximately 5 minutes, then pour water inside pan and boil for a minute.

Step 5: pour pan mixture over meat inside the crockpot.

Step 6: pour all other ingredients inside crockpot and cook for 5 hours on low.

Step 6: shred meat and serve over mashed potatoes.

Ingredients:

– 2 chicken breasts cubed

– 1lb pound venison andouille sausage

-1lb shrimp

-2 C chicken broth

– 3 stalks celery chopped

– 1 red bell pepper chopped

-1/2 t dried thyme

-1 T Cajun seasoning

-1/2 t cayenne(or more if you want it spicier)

-1 t dried oregano

-1 can diced Tomatoes 14.5 oz

-1 yellow onion chopped

Directions:

Step 1: add everything into crockpot besides the shrimp and cook on low for 6 hours or high 4 hours.

Step 2: Add shrimp 15 minutes before serving. Serve jambalaya over rice. Enjoy!

Ingredients:

-Deer loin

– 2 C brown sugar

-1 C soy sauce

-3 Tbl white sugar

-1 package of bacon

Directions

Step 1: mix sugars and soy sauce in a bowl and marinate loin steaks for 4-8 hours.

Step 2: Take steaks out of marinade and wrap in bacon and secure with tooth pics.

Step 3: Use leftover marinade to brush over steaks before putting in oven.

Step 4: Cook 25 min on 375• and baste periodically with marinade. The last 5 minutes turn on low broil to make bacon crispy.

Ingredients:

-2-3lb Venison Round Steaks

-5 Large carrots

-5 Russet potatoes cubed

-1 yellow onion diced

-salt and pepper

-2 Tbl olive oil

-1 packet of French Onion Soup mix

-beef broth(approximately 5 cups)

-4 Tbl corn starch

-3 Tbl Montreal steak seasoning

Directions:

Step 1: take steaks and salt and pepper both sides. Then heat olive oil in a on and sear steaks on both sides. Once sear place in the bottom of the crockpot.

Step 2: Placed diced carrots, potatoes, and onions on top of steaks. Then sprinkle French onion soup mix and Montreal seasoning on top of vegetables.

Step 3: Pour beef broth over everything until all the steak and vegetables are covered with broth. (I always use bouillon paste by heating water in a pan and allowing paste to dissolve, this makes a stronger broth). Cover and cook on low 8 hours.

Step 4: At 8 hours take out a cup of the broth from crockpot and mix in cornstarch. Then add back into crockpot to thicken the stew. Once that is done take out round steaks and shred the meat and remove bones. Place meat back into crockpot. Enjoy!

**You can also use stew cubes if your butcher give you some of those. I personally like my meat shredded, it is much more tender and easier to eat this way rather than having huge chunks of meat to chew.**

Ingredients:

– 1 lb of venison hamburger

– 1 lb of venison Italian sausage

– 1 green bell pepper chopped

– 1 yellow onion chopped

– 1 1/2 cup chopped mushrooms

– 1 zucchini chopped (optional)

– 1 tsp salt

– 1 tsp ground pepper

– 2 Tbl chopped garlic

– 1 Tbl Italian seasoning

– 1 tsp garlic powder

– 1 tsp onion powder

– 1 tsp ground oregano

– 1 can of tomato soup condensed

– 1 28oz can tomato sauce

Directions:

Step 1: Brown ground meat in a pan until there is no pink left. Once meat is browned add in green bell pepper, onion, mushrooms, zucchini, and garlic for about 2 minutes.

Step 2: Add in the rest of the seasonings and mix well, once mixed well add in tomato sauce and soup. Bring to a boil and then cover with lid and simmer for 30 minutes until all vegetables are tender. You can also mix in sauce and put everything in a crockpot and cook on low for 6-8 hours.

**I’ve used this recipe with elk, venison, and antelope. Tastes great with all.

Ingredients:

-2 cups whole milk

-2 Tbl garlic minced

-1 tsp salt

-1 tsp ground black pepper

-1 tsp rosemary

-venison steaks or loin chops or backstrap

Directions:

Step 1: combine all ingredients and marinate steaks for a full 24 hours. (I used round steaks which were a little tough, I recommend using backstrap or something more tender)

Step 2: place steaks in large ziplock or a container and pour milk mixture over steaks

Step 3: Cook in a pan on medium/high heat 5 minutes on each side

Step 4: Sometimes I make a compound butter and put slices of it on the meat as soon as it’s done and let it melt over the meat for added flavor

Ingredients:

-1/4 c balsamic vinegar

-3 Tbl soy sauce

-1 Tbl Worcestershire sauce

-1 tsp salt

-1 tsp pepper

-1 tsp rosemary

-1 tsp garlic powder

-1 tsp onion powder

-1 Tbl chopped garlic

-2 Tbl olive oil

-2 Tbl honey

-2 venison steaks

Directions

Step 1: place all ingredients in a bowl and mix together. (Sometimes I throw the honey in the microwave for 10-15 seconds so it mixes better)

Step 2: take a fork and poke holes into steaks so marinade can penetrate meat better.

Step 3: place steaks in ziplock bag or Tupperware and pour marinade over steaks. Allow at least 12 hours to marinade, best if 24 so meat doesn’t have harsh game flavor.

Step 4: cook steaks in a pan w/ butter or olive oil. I cooked mine 5 minutes on each side for medium rare of med-high heat. (I also take my steaks out of the fridge about an hour before I cook them)