Posts Tagged ‘paleo’

Pepper Crusted Venison Medallions

pepper crusted venison

Pepper Crusted Venison Medallions

Pan frying food has always been a challenge for me. I inevitably burn the crust while the inside is raw. So I’d started avoiding that particular cooking method, telling myself I don’t really like pan-fried food.

Liar. I love anything that has the word “fried” in the name. Read the rest of this entry »

Venison Roast with Rosemary Garlic Rub

Your venison roast can go from ho-hum to spectacular with just a few herbs. I love using rubs on my venison roast recipes. They serve two purposes: first they add lovely flavor, and second they help keep the meat tender and juicy while it cooks. We had this deer roast for dinner tonight. Two thumbs up!

Venison roast with rosemary garlic rub

Recipe: Venison Roast with Rosemary Garlic Rub

Summary: This flavorful rub will make your venison roast spectacular.


  • 2 teaspoons black peppercorns
  • 1 tablespoon crushed rosemary
  • 1 tablespoon parsley flakes
  • 1 teaspoon savory
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 2-pound venison top round roast or sirloin tip


  1. Preheat the oven to 200°.
  2. Crush the peppercorns coarsely. I use a mortar and pestle.
  3. Mix all ingredients except the venison roast in a small bowl.
  4. Rub the rosemary mixture over the meat, massaging it into the roast. Place in a roasting pan and put in the oven, covered, for about 2 hours.
  5. Use your meat thermometer to check the internal temperature as it cooks. Remove the roast from the oven when the internal temperature is 125°. Let sit until the internal temperature reaches 135°.

Cooking time (duration): 5

Number of servings (yield): 6

Meal type: dinner

Microformatting by hRecipe.

Voodoo Venison Jerky

Here’s a great venison jerky recipe for dehydrators…if you like your jerky spicy! This deer jerky has a big taste in a small bite. The marinade is simple; you probably have all the ingredients in your cupboard already. Enjoy!

Recipe: Voodoo Venison Jerky

Summary: great venison jerky recipe for dehydrators


  • 2 tablespoons beef bouillon granules
  • 2 tablespoons water
  • 3 cloves garlic, minced
  • 2 teaspoons cayenne pepper
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 1/2 pounds venison flank roast, cut into strips (about ½ inch wide by ¼ inch thick and 3 inches long)


  1. Dissolve bouillon in water. Stir in the garlic, cayenne pepper, salt, and black pepper.
  2. Put the venison strips in a bowl and cover with the marinade.
  3. Cover the bowl and marinate overnight (about 12 hours) in the refrigerator.
  4. Place the venison on dehydrator sheets.
  5. Dehydrate at 155Ëš for about 8 hours, until jerky is dry, but not brittle. Time will depend on how thick the meat slices are.

Quick Notes

I call for a venison flank steak, but you can use any cut of deer meat for this as long as you can cut it into strips.

Cooking time (duration): 10

Meal type: snack

Microformatting by hRecipe.

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