Venison Recipes @ www.huntmdown.com
Venison Tenderloin w/Maple Bacon
Ingredients:
  • Maple Bacon
  • Tenderloins
  • Barbecue Sauce
  • Aluminum pan
Preparation:
  1. Take tenderloins, sprinkle meat
    tenderizer all over, pierce holes all
    over with two forks, take a meat
    tenderizer and pound the meat
    evenly
  2. Cut into bite chunks and wrap
    each piece with a strip of maple
    bacon. The more bacon the better!
  3. Use a toothpick to hold the bacon
    and meat together.
  4. Place chucks in an aluminum pan,
    cover in your favorite bar-b-que
    sauce.
  5. Bake at 350 degrees until almost
    done.
  6. Broil 10-15 minutes to finish
    cooking the bacon. Ta-da!
Jack Daniels Submarines

Ingredients:
  • Venison steak strips
  • Rolls
  • Pepper Jack
    Cheese and
    Barbecue Sauce
Preparation:
  1. Trim steak into thin
    pieces
  2. Toast roll
  3. Layer steak pieces,
    and pepper jack
    cheese, pour
    barbecue sauce.  
Whole Venison Backstrap
Ingredients:
  • 1/2 cup Olive Oil
  • (1) tablespoon Soy
    Sauce
  • (1) Tablespoon
    Montreal Steak
    Seasoning or your
    favorite
  • Balsamic Vinegar
  • Salt & Pepper
  • (2) hours
Preparation:
  1. Marinated a couple
    hours in the
    ingredients with a
    splash of Balsamic
    Vinegar.
  2. Cook for about 45
    minutes or until
    tender.
Venison Jalapeno Poppers
Ingredients:
  • (22) jalapenos
  • 8 oz. of cream cheese
  • 1 Cup Parmesan cheese
  • 1 pound of pork
  • Ranch Dressing
Preparation:
  1. Slice jalapenos lengthwise &
    seed
  2. Fry sausage till pink is gone
  3. Mix softened cream cheese and
    Parmesan together
  4. Add sausage
  5. Stuff 1 tablespoon into each
    pepper
  6. Place into (2) un-greased baking
    dishes
  7. Bake @ 425 degree's - 15- 20
    minutes.
  8. Dip into Ranch Dressing
South American Venison
Ingredients:
  • (4) Venison Steaks
  • Favorite Southern
    American steak sauce
  • Salt
  • Grill
Preparation:
  1. Marinate venison
    steaks in  steak sauce
    for  8 hours.
  2. Season with Salt
  3. Place steaks on the
    grill and add a dash of
    salt.
  4. Serves (3-4)
Venison Tenderloins
Ingredients:
  • 1/2 pound of Bacon
  • (4) Venison tenderloins
  • Worcester sauce
  • Grill
Preparation:
  1. Wrap venison tenderloins in
    bacon.
  2. Worcester sauce  (to taste)
  3. Grill on low for 20 minutes
  4. Serves (3-4)
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Chef Camo Claws!
Ingredients:
  • 1lb. Ground Venison
  • 1/8 lb. Ground Pork
  • 2 Tbsp. Canola Oil
  • 4 cloves garlic (minced)
  • 1 med. Red bell pepper-
    chopped
  • 1 med. Green bell pepper -
    chopped
  • 1 cup celery - chopped
  • 2 (1/4-1/2 oz.) cans diced
    tomatoes with liquid
  • 1(16 oz.) can kidney beans,
    rinsed and drained
  • 1(6 oz.) can tomato paste
  • 3/4 cup water
  • 2 tsp. Dark brown sugar
  • 1 tsp. Chili powder
  • 1 tsp. Dried oregano
  • 1/4 tsp. Dried red pepper
    flakes
  • 1/4 tsp. Red pepper
  • Dash of Tabasco sauce
Preparation:
We recommend a Dutch oven.
  1. Mix ground venison and
    pork.
  2. Brown meat & onion in
    Canola Oil until meat is no
    longer pink; drain.
  3. Stir in garlic, peppers, and
    celery; cook 5 minutes.
  4. Add remaining ingredients:
  5. Bring to boil.
  6. Reduce heat; cover &
    simmer on very low heat for
    2 hours.
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