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

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
  • venison
  • spices
  • herbs
  • sauces
  • garnishings
How to cook:
  1. Choose a recipe that looks tasty. Try something you haven't had before, it's fun to experiment!
  2. Make a shopping list and buy the ingredients.
  3. 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

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
  • 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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

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
  • 1 1/2 cup dry elbow macaroni
  • 1 Tbsp. olive oil
  • 1 1/2 pound ground venison
  • 1 tsp. minced garlic
  • 1/2 small white onion - chopped
  • 5 oz. tomato paste
  • 1/2 cup water
  • 6 oz. sliced mushrooms
  • 1 Tbsp. white wine vinegar
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 1 tsp. Worcestershire sauce
  • 5 oz. shredded cheddar cheese
  • 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:
  1. Boil the elbow macaroni, drain, then set aside.
  2. 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.
  3. Add the remaining ingredients, except the cheese, including the cooked macaroni, to the skillet.
  4. 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.
  5. 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

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
  • 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
  • Serving Size: 1 serving
  • Calories: 978 kcal
  • Carbohydrate: 61 g
  • Protein: 69 g
  • Fat: 36 g
  • Saturated Fat: 13 g
  • Cholesterol: 238 mg
  • Sodium: 769 mg
  • Fiber: 12 g
  • Sugar: 11 g
How to cook:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bring to a boil, then lower the heat and simmer for approximately 3 hours until the venison is very tender.
  6. In the last hour of simmering, preheat the oven to 450 degrees F.
  7. Place the mini potatoes on a rimmed baking sheet and toss with 2 tablespoons oil, salt and pepper.
  8. Roast for 35-45 minutes until tender, tossing once in the middle.
  9. 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.
  10. Slowly stir the butter mixture into the stew until the desired thickness in reached—I like to add it all!
  11. 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.
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