Deer Recipes

Tyler Hill 12 yrs old from Portageville killed this 10 point buck while hunting with his father, Jeremy.

Now that you have been deer hunting and have a freezer full of meat, you may be wondering what you are going to do with it. If you don't want to fight the crowd at the store this year to have a traditional Thanksgiving meal here are a few tips and tasty recipes straight from the kitchen.

If you don't like the gamey taste that comes from wild meat, you need to remove the blood that is trapped inside of the meat. The easiest way to do this is to cut the meat into the smallest portions you can depending upon what you are making. You can save yourself a lot of trouble and mess by cutting up the meat when it is partially frozen. Next, place the meat into a bowl of lightly salted water. Place the bowl in the refrigerator for about fifteen to thirty minutes. Change the salt water and repeat the process until the water is nearly clear.

Cutlets In Sour Cream

2 lbs Venison Steak

2 Cup Flour

2 Cup Sour Cream

1 Bay Leaf

2 Tablespoon Butter

1 Teaspoon Onion Powder

1 Teaspoon Worcestershire Sauce

1 Teaspoon Salt

1 Teaspoon Pepper

Roll venison in flour. Melt butter in skillet and brown the floured venison. Mix remaining ingredients and pour over meat. Cover, cook on high heat until liquid reaches a boil. Reduce heat and simmer for one hour.

Venison Hamburgers

2 Lbs. Ground Venison

1/4 Lb. Ground Pork

1 Medium Onion (Chopped)

1 Teaspoon Pepper

1 Teaspoon Seasoning Salt

Mix all ingredients, make into patties. Cook as you would hamburger patties.

Deer Jerky

4 Lbs. Venison

1 Tablespoon Worcestershire Sauce

2 Teaspoons Liquid Smoke

1 Cup Soy or Teriyaki Sauce

1 Teaspoon Onion Powder

1 Teaspoon Salt

2 Teaspoon Garlic Powder

2 Teaspoon Pepper

Slice venison very thin. Mix remaining ingredients together and marinate meat for 48 hours in refrigerator. Place in dehydrator.

These are just a few recipes for you or your family to try. You can find more recipes for venison and all other kinds of wild game in our cookbook "Cooking Wild in Missouri". Good luck in the kitchen and good luck for the remainder of the bow season!