Apple Rotisserie Roast
The flavor of apple really brings out the rich taste of venison when you’re grilling a roast. This is one of our favorites; so much, it’s the star of our July 4 BBQ today. You can use the rotisserie, grill regularly, or smoke it; they’re all good methods for cooking this. Below is the rotisserie version. Happy grilling!
Recipe: Apple Rotisserie Roast
Ingredients
- 1 2- to 4-pound boneless roast
- 2 cups apple cider
- ½ cup apple cider vinegar
- ¼ cup Worcestershire sauce
- ½ teaspoon ginger
- 1 apple, diced
- ½ onion, chopped
- water
Instructions
- Mix together all ingredients, except the roast and water, in a large bowl.
- Place the roast in a large pot—big enough to fit the roast and have room for the liquid. Pour the marinade over it. Add enough water so that the marinade covers the roast completely. Place in refrigerator and marinate overnight (or about 10 to 12 hours).
- Heat grill to 225°.
- Put roast on rotisserie. Grill for 2 to 3 hours, until roast reaches an internal temperature of 125°. Remove from rotisserie and let the meat sit until the internal temperature reaches 135° (rare) or 145° (medium).
Variations
If you grill it, cook it at 200 and keep your eye on it; it will cook fast on the grill.
Cooking time (duration): 10
Meal type: dinner
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Zesty Horseradish Venison Burger
Want to add a little zest to your BBQ? These horseradish venison burgers will do the trick. The horseradish adds a little kick to the taste, without being too spicy (which means kids love these too).
Recipe: Zesty Horseradish Venison Burger
Ingredients
- 1 1/2 pounds ground venison
- 1/2 cup onion
- 1 egg
- 2 Tbs ketchup
- 1 1/2 Tbs prepared horseradish
- 1 Tbs prepared mustard
- 1 tsp salt
- 1 dash pepper cheddar cheese, sliced (optional)
- toasted buns
Instructions
- Heat grill.
- Chop onion very fine using a food processor.
- Combine venison with onion, egg, ketchup, horseradish, mustard, salt, and pepper; mix lightly.
- Shape into 6 patties about 1/2 inch thick.
- Grill or broil to desired doneness, about 5 to 7 minutes on each side.
- Melt cheddar cheese on top (if desired)
Cooking time (duration): 10
Number of servings (yield): 6
Culinary tradition: USA (General)
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Oaty Venison Burger
Adding oats to ground venison adds a wonderful flavor and texture, as well as making the meat go a little further and helping the meat stay together on the grill.
Recipe: Oaty Venison Burger
Ingredients
- 1 pound ground venison
- 2 tablespoons steak sauce
- 1 tablespoon honey
- ¼ cup quick oats, uncooked
Instructions
- Heat grill to 325°.
- Mix ingredients together in large bowl. Form into 4 or 5 patties.
- Spray grill with non-stick cooking spray.
- Cook on for 4 minutes per side, or until the burgers are cooked to your liking.
- Baste with Steak Sauce while cooking.
Cooking time (duration): 10
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: USA (General)
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Asiago Sandwiches
I made these little venison and cheese sandwiches for a party. I knew there would be a lot of food, and a lot of non-venison eaters. I wanted something light and tasty. Abe the host, an avid hunter and venison lover himself, said I HAD to put this in the cookbook, I could make them whenever I came to his house, and then proceeded to eat most of them himself. I’d say they were a hit.
Recipe: Asiago Sandwiches
Ingredients
- 20 Kalamata olives, pitted and coarsely chopped
- 1 tablespoon rinsed, drained, and chopped capers
- 1 teaspoon fresh lemon juice
- 2 teaspoons olive oil
- 1/2 teaspoon anchovy paste (optional)
- Fresh cracked black pepper
- Asiago cheese slices, package of 12 slices
- 24 arugula leaves
- 24 very thin slices rare roast venison
Instructions
- Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper. Mix well and set aside. You can save the leftovers for up to two weeks.
- Cut each slice of Asiago into four squares. Place one square of Asiago on the cutting board and layer with one leaf of arugula, one slice of venison, and ½ teaspoon of the olive mixture, then top with another square of Asiago.
Cooking time (duration): 20
Number of servings (yield): 24
Meal type: appetizers
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Meat Lovers Pizza
PIZZA! We love pizza in this house. Making it ourselves is actually less expensive than delivery and we get to choose exactly how we like it. This is Rick’s favorite.
Recipe: Meat Lover’s Pizza
Ingredients
- 1 ready-made, 14 inch pizza crust
- 1 tsp olive oil
- ¼ cup tomato sauce
- ground venison (browned in olive oil, basil, salt and pepper)
- pepperoni green pepper, sliced
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 450.
- Brush olive oil over crust.
- Spread tomato sauce over crust.
- Layer on browned venison, pepperoni, and peppers, then cover with cheese.
- Bake for 7 to 10 minutes.
- Cut into 8 slices
Cooking time (duration): 10
Number of servings (yield): 2
Meal type: dinner
Culinary tradition: USA (General)
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Hickory Venison Pot Pie
Pot pie is such a great comfort food. This one is a little different than the traditional gravy-based pot-pie…there is no gravy! The liquid smoke in this recipe gives the filling its nice, comforting flavor.
Recipe: Hickory Flavored Venison Pot Pie
Ingredients
- 1 1/2 lbs ground venison
- 1/2 large sweet onion, chopped fine
- 2 tbs olive oil
- 1/2 cup frozen peas
- 2 carrots, chopped into
- 1/4 inch pieces
- 1 russet potato, chopped into 1/2 inch cubes
- 1/2 tsp basil
- 1/2 tsp oregano
- 1 can vegetable stock (about 14 oz)
- 4 drops of liquid smoke
- Salt and pepper to taste
- 2 pie crusts
Instructions
- Preheat oven to 450.
- Brown the meat in olive oil and set aside.
- Put onion in skillet used for the meat and caramelize the onion.
- Add all other ingredients to the onions and simmer for 15 minutes.
- Prepare pie crusts in 6 individual pot pie containers.
- Drain excess liquid out of filling and spoon filling into pot pie containers.
- Cover with extra dough.
- Bake 15 to 20 minutes.
Cooking time (duration): 45
Number of servings (yield): 4
Meal type: dinner
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BBQ Venison Burger
It’s grilling season! How many ways can you make a yummy venison burger? I don’t know…I keep finding more things to do, all of them delicious. This is a versatile recipe because the taste will depend on what kind of BBQ sauce you use. Mixing BBQ sauce and dry red wine into the meat not only flavors it nicely, it helps keep the meat tender and juicy while grilling. The wine is optional, but it does add a special little something that will make your friends say YUM.
Recipe: BBQ Venison Burger
Ingredients
- 1 and 1/4 lb ground venison
- 1/4 cup sweet onion, chopped fine
- 1 clove garlic, minced
- 2 tbs fresh Italian parsley, chopped fine
- 1/4 cup dry red wine
- 1/4 cup BBQ sauce
Instructions
- Heat grill.
- Mix all ingredients together in a bowl.
- Form meat into patties. You should be able to make 4 to 6, depending on how big you like your burgers.
- Put on grill and cook each side 4 to 6 minutes, or until done.
- Melt cheddar cheese on top if desired.
Quick Notes
1. These burgers may want to fall apart on the grill if you aren’t careful about how you put them on. We use a huge grill spatula and gently transfer the raw meat to the grill. Make sure you spray down the grill with non-stick spray; that will help.
2. You can skip the wine if you want. I like the flavor, but these would still be good without it.
3. We use spicy, thick BBQ sauce.
Cooking time (duration): 15
Number of servings (yield): 4 to 6
Meal type: dinner
Culinary tradition: USA (Traditional)
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Taqueria Style Venison Tacos
One of my favorite things about going to Texas is the food. Tacos down there just aren’t that the same. It occurred to me that venison tacos would be very delicious, so I scouted out some recipes and came upon this one. There is a little more to these tacos than just putting some taco season in the meat, but I promise they are worth the effort.
Recipe: Taqueria Style Venison Tacos
Ingredients
- 1 1/2 pounds flank steak
- 3 tbs white wine vinegar
- 4 tbs Worcestershire sauce
- 1 tbs water
- 2 cloves garlic, minced
- 1 limes, juiced
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- cilantro relish
- roasted vegetable salsa
- 1 cup grated cheddar cheese (optional)
- 1 lime, cut into wedges
Instructions
- Lay the flank steak in a large dish. In a medium bowl, whisk together the vinegar, Worcestershire sauce, water, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated venison into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
- Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.
Meal type: dinner
Culinary tradition: Mexican
Recipe: Cilantro Onion Relish
Ingredients
- 1/2 white onion, chopped
- 1/4 cup chopped fresh cilantro
- 1/2 lime, juiced
Instructions
- In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
Recipe: Roasted Chili Salsa
Ingredients
- 1 large tomatoes, chopped
- 1 jalapeno pepper, chopped
- 1/2 white onion, quartered
- 2 cloves garlic, peeled
- 2 dried chili pods
- 1/2 pinch salt and pepper to taste
Instructions
- Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes.
- Preheat the oven to 450.
- Place the tomatoes, onion wedges, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt.
- Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
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Venison Shawarma with Tzatziki Sauce
Shawarma is Middle Eastern dish similar to gyros (shaved pork sandwiches of Greece.) Lamb or chicken shawarma are favorites at Lebanese restaurants. Shawarma is typically served over pita bread with a Tzatziki or tahini sauce.
Recipe: Venison Shawarma
Ingredients
- 2 lbs, finely sliced venison fillet
- 1/2 cup finely sliced onion
- 1/3 cup finely chopped green pepper (not required)
- 1/3 cup extra virgin olive oil
- 3 cloves garlic minced
- 1/3 cup lemon juice
- 2 bay leaves
- 2 cinnamon sticks
- 1/4 tsp ground cardamom
- 2 tsp. Mediterranean spices (called “seven spices” or “five spices”)
- 1 tsp salt or to taste
- 1/2 tsp ground black pepper
Instructions
- Put all ingredients in a 2-inch baking pan and marinate in the refrigerator for 4 hours.
- Preheat oven to 400.
- Cover pan with aluminum foil and cook for 40 minutes.
- Remove foil, pour off excess liquid, cook for 10 to 20 more minutes (make sure the meat doesn’t dry out).
- Serve meat with Tzatziki sauce, rice, and Greek style pita bread or Naan.
Cooking time (duration): 30
Number of servings (yield): 8
Culinary tradition: Middle Eastern
Recipe: Tzatziki Sauce
Ingredients
- 8 oz (1 cup) of thick Greek yogurt (a good quality, plain domestic yogurt will work if you can’t find Greek yogurt)
- 2 to 5 cloves of garlic, finely chopped
- 1/4 cup of diced or grated cucumber
- 1/2 tbs of olive oil
- 1 tsp of lemon juice
Instructions
- Prepare all ingredients in advance.
- Combine oil and lemon juice in a medium mixing bowl.
- Fold the yogurt in slowly, making sure it mixes completely with the oil.
- Add the garlic, according to taste, and the cucumber.
- Stir until evenly distributed.
- Garnish with a bit of green and serve well chilled.
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Pesto and Venison Pizza
I love using pesto as a sauce on pizza. This pizza is a gourmet treat, but just as easy to make as a normal red sauce pizza.
Recipe: Pesto and Venison Pizza
Ingredients
- 1 ready-made, 14 inch pizza crust
- 1 tsp olive oil
- ¼ cup pesto
- ground venison (browned in olive oil, basil, salt and pepper)
- portabella mushrooms (fresh or canned)
- 8 kalamata olives, sliced
- 1 tbs sweet onion, sliced
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 450.
- Brush olive oil over crust.
- Spread pesto over crust.
- Layer on browned venison, mushrooms, olives, and onions, then cover with cheese.
- Bake for 7 to 10 minutes. Cut into 8 pieces.
Cooking time (duration): 10
Number of servings (yield): 3
Recipe: Pesto
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts (or ¼ cup butter if someone has nut allergies)
- 2 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
Instructions
- Place all ingredients in food processor and process until it forms a paste.
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