Quick Venison Stir Fry recipes - Main courses

Author: Mildred Figueroa

Ground deer meat, savory sauce, spices, and cheese, combined with elbow macaroni for a deliciously easy ground venison recipe. Make this quick & healthy venison stir fry when you're running short on time and you want something packed with lean protein and veggies.

The 20 BEST Ways to Cook Venison
Quick Venison Stir Fry
Venison Goulash Recipe
Venison Bourguignon
What should I serve with deer meat?
What is best to soak deer meat in before cooking?
Is eating deer meat good for you?

The 20 BEST Ways to Cook Venison

This great collection of Venison Recipes will give you plenty of new ways to cook your favorite wild game!
Provided by: GypsyPlate
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 5

Ingredients:

venison
spices
herbs
sauces
garnishings

How to cook:

Choose a recipe that looks tasty. Try something you haven't had before, it's fun to experiment!
Make a shopping list and buy the ingredients.
Cook your new favorite Venison Recipe!

Notes: Venison Recipes, From-Scratch Venison Stroganoff · Sweet Potato and Venison Shepherd's Pie · Sloppy Does · Easy Venison Stew · Slow Cooked Teriyaki Venison · All Day Venison Pot

Deer Meat for dinner "afternoon snack"

Robert Arrington, trims out a couple fresh whitetail tenderloins and improvises by rolling the Duration: 2:01

Quick Venison Stir Fry

Make this quick & healthy venison stir fry when you're running short on time and you want something packed with lean protein and veggies.
Provided by: Miss AK
Yields: 0 servings
Number of ingredients: 13

Ingredients:

4 Tbsp. avocado or olive oil, divided
1/4 cup + 3 Tbsp. soy sauce (or coconut aminos for soy free), divided
1 lime, juiced
1 lb. thinly sliced venison steak (I used leg meat)
2 bell peppers, julienned (I used a red and orange)
3 carrots, peeled, halved and julienned
1 yellow onion, sliced
3 garlic cloves, minced
1/2 head broccoli, chopped
optional – 8 oz. water chestnuts, drained
2 Tbsp. rice or white wine vinegar
1 Tbsp. honey
Rice, green onion, sesame seeds and extra lime wedges for serving

How to cook:

Before cooking, marinate your meat for at least 4 hours or up to overnight. To marinate, in a bowl with a lid or zip top bag, combine 3 tablespoons of the oil, 1/4 cup of the soy sauce/coconut aminos, the lime juice and the venison. Make sure all of the meat is coated and set it in the fridge until you’re ready to cook.
When you’re ready to cook, heat the remaining oil in a large saucepan or wok over medium high heat. When the pan is hot, add the bell peppers, carrots and onion and saute for about 5 minutes, or until they start to soften.
Then, add the marinated venison, garlic, broccoli, water chestnuts if using, remaining soy sauce, vinegar, and honey. Saute for about 5-8 minutes, until the venison is browned on the outside and the broccoli is softened a bit. Don’t overcook it, you want the venison tender. Remove from the heat when done.
When you’re ready to serve, spoon the mixture over rice and top with sesame seeds, lime and green onion. Enjoy!

Notes: Quick & Healthy Venison Stir Fry, Make this quick & healthy venison stir fry when you're running short on time and you want something packed with lean protein and veggies.

Venison Goulash Recipe

This ground venison goulash recipe is full of flavor and super simple - perfect for a weeknight dinner! Ground deer meat, savory sauce, spices, and cheese, combined with elbow macaroni for a deliciously easy ground venison recipe.
Provided by: Mike Shreckengost
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

Nutrition:

Calories: 306 calories
Carbohydrate: 13 grams carbohydrates
Cholesterol: 101 milligrams cholesterol
Fat: 15 grams fat
Fiber: 2 grams fiber
Protein: 29 grams protein
Saturated Fat: 7 grams saturated fat
Serving Size: 1 serving
Sodium: 501 grams sodium
Sugar: 3 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 6 grams unsaturated fat

How to cook:

Boil the elbow macaroni, drain, then set aside.
While the macaroni is cooking, add the olive oil to a large skillet and heat over medium-high heat. Add the ground venison, minced garlic, and chopped onion, and cook until done. There shouldn't be any excess grease to drain.
Add the remaining ingredients, except the cheese, including the cooked macaroni, to the skillet.
Stir to combine; bring to a boil then reduce to low. Cover and simmer on low for 10-15 minutes, or until the mushrooms are softened.
Remove the lid, add the shredded cheese, stir to combine, and serve immediately.

Notes: 273 easy and tasty deer meat recipes by home cooks, Deer meat recipes (273) · Delicious crock-pot deer meat chili. · Easy deer meat crock-pot lasagna. · Deer meat chili · Venison sweet and spicy jerky · Ground Venison

Venison Bourguignon

Rich and Earthy Venison Bourguignon, AKA French Deer Stew.
Provided by: Sommer Collier
Total time: 240 minutes
Cook time: 210 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: American,French
Number of ingredients: 16

Ingredients:

3 tablespoons olive oil (divided)
8 ounces chopped bacon
3 pounds deer roast meat (chopped into large 2-inch chunks)
2 pounds carrots (chopped into large chunks)
2 onions (roughly chopped)
6 cloves garlic (smashed)
1 pound crimini mushrooms (halved)
1/2 cup brandy
750 mL dry red wine
2 cups venison stock (or beef stock)
2 tablespoons tomato paste
1 bouquet garni (a small fresh herb bouquet with thyme, rosemary and a bay leaf)
4 tablespoons butter (softened)
1/4 cup flour
Salt and pepper
3 pounds baby golden potatoes

Nutrition:

How to cook:

Heat 1 tablespoon oil in a large saucepot. Add the bacon and cook over medium heat until brown and crisp. Remove with a slotted spoon and set aside.
Next pat the venison chunks dry with a paper towel and salt and pepper to taste. Brown the deer meat on all sides. Then remove with a slotted spoon.
Add the onions, garlic, and carrots to the pot. Cook and stir for several minutes until the onions have softened, then add the mushrooms and cook another 5-10 minutes.
Add all meat back to the pot, followed by: brandy, wine, stock, and tomato paste. Add 1 teaspoon salt and 1 teaspoon pepper and stir well. Then add the bouquet garni and cover.
Bring to a boil, then lower the heat and simmer for approximately 3 hours until the venison is very tender.
In the last hour of simmering, preheat the oven to 450 degrees F.
Place the mini potatoes on a rimmed baking sheet and toss with 2 tablespoons oil, salt and pepper.
Roast for 35-45 minutes until tender, tossing once in the middle.
Once the venison is tender, mix half a stick of softened butter with 1/4 cup of flour. Use a fork to press into a paste.
Slowly stir the butter mixture into the stew until the desired thickness in reached—I like to add it all!
Salt and pepper to taste if needed.

Notes: Venison Stroganoff Recipe (Using Ground Venison), A twist on a classic beef stroganoff recipe using ground venison and quality craft beer. This dinner comes is delicious over egg noodles.