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Deer Exchange Program

Recipes for Deer

Venison Stew
4 lb venison, cut in 1-inch cubes
15 oz stewed tomatoes or 4 medium tomatoes, cubed
1 cup chopped onion
1 green pepper, chopped
1 lb fresh mushrooms, thinly sliced
4 cups beef broth
1/4 lb butter
1 cup flour
salt and pepper

Melt butter in large skillet over medium heat. Saute onion and pepper. Set aside. In the same skillet, saute mushrooms, set aside. Dredge venison in flour, salt and pepper. Brown on all sides over high heat in the same skillet. Place all ingredients in a crockpot and slow cook for 6 to 8 hours.

Ground Deer Burger
For excellent tasting ground venison burger, instead of tallow, grind in 1 pound of the most inexpensive, fattiest, smoke-flavored bacon strips you can find with 5 pounds of deer meat (trim). It's best to double-grind this mixture.

Plain, lean deer burgers works well in tacos, spaghetti sauce and chili.

Ground Jerky
3 lb ground venison
2 tsp Tenderquick
1 T salt
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1 or 2 T red pepper flakes
1/4 cup soy sauce
1/4 cup worcestershire sauce
2 tsp liquid smoke (optional)
1/4 cup honey (optional)
1/4 cup brown sugar (optional)

Mix dry ingredients. Add wet ingredients, mix well and add to ground meat. Place between two layers of white freezer paper and flatten to 1/8 to 1/4 inch thick with a rolling pin. Let set for 15 minutes and then cut in strips with sharp scissors and place on dehydrator racks. A jerky shooter (like a caulk gun) works well also. Dry in a food dehydrator at 140 degrees for 8-10 hours. You can use an oven but you will need a wire mesh to hold the meat strips.

Pot Roast / French Dip by Rachael
1 can beef consommé 1 can French onion soup 2 cans beef broth 3 cubes beef bouillon 3-4 lb venison roast

Place all ingredients in crock pot. Cook on low for approximately 7-8 hours.

To make French Dip sandwiches, increase beef broth by 2 cans. After cooking meat, shred venison. Toast hoagie buns, place meat on buns. Serve with broth (au jus) for dipping.

Grilled Deer Loin
The back straps or loins are one of the choicest cuts of meat and can be cooked many ways. A favorite is to cook on a hot grill to medium or medium rare. The grill should be hot enough to sear the outside. Bacon wrapped loins are wonderful as are whole loins which have been lightly seasoned. The center of the meat should be pink and moist when done. If cooked until it is gray, it will be dry and tough.
Order a NEBRASKAland Wild Game Cookbook for $2
NEBRASKAland's Wild Game Cookbook is the essential tool for any hunter or angler. It include 158 gratifying recipes for big game, game birds, small mammals, waterfowl and fish. It also includes sections on field care, kitchen tools, enhancing flavors and miscellaneous kitchen tips. This spiral-bound 6- by 9-inch cookbook has only the best recipes selected from hundreds received from NEBRASKAland readers, staff and cooking experts. The durable vinyl cover makes it practical for the kitchen and in the field.
| Order NEBRASKAland's Wild Game Cookbook |

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