Nab a deer? Try these venison recipes!

By Jeff Findley

Congratulations on catching that trophy buck, but now the question is — what are you going to do with all that venison meat? If you’re looking for a challenge, try a few of these recipes. Meatloaf and chicken-fried steak are usually made with beef, but you may be surprised to find out that venison can be just as tasty!

Venison meatloaf with zesty red sauce

Ingredients for Meatloaf

2 pounds ground venison

1 pound ground pork sausage

4 large eggs, beaten

1 cup seasoned bread crumbs

1 large onion chopped

1/2 cup green bell pepper chopped

1/2 cup red bell pepper chopped

1/2 cup celery chopped

2 tablespoons Worcestershire sauce

1 teaspoon fresh pepper

1 teaspoon salt


1/2 cup ketchup

1/2 teaspoon chili sauce

1 tablespoon brown sugar

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

2 teaspoons horseradish (or to taste, can be omitted)


1. In a large bowl, combine venison, sausage, eggs, bread crumbs, vegetables, Worcestershire sauce, pepper, and salt.

2. Mix only until all ingredients are well combined. Be careful not to overmix or meatloaf could be tough.

3. On a greased sheet pan, form mixture into one large loaf or two smaller loaves. (You could use traditional loaf pans, but I prefer the “crust” that this method provides)

4. Cook in a 350 degree oven for about an hour or until internal temperature reaches 155 degrees.

5. Remove loaf from oven and coat top with red sauce. Set oven on broiler and let loaf cook an additional 10 minutes until sauce is heated thoroughly.

6. Let sit 10 minutes before slicing.

Chicken-fried venison steaks with cream gravy


2 pounds venison cube steaks

2 cups all purpose flour

1/2 cup panko breadcrumbs

2 cups buttermilk

Cajun seasoning

Salt and pepper

Cooking oil or shortening


1. In a deep, heavy cast iron skillet, heat oil to 360 degrees for frying.

2. Set up “dredging station.” In a shallow dish, combine flour and breadcrumbs, season to taste with Cajun seasoning. In another dish, pour buttermilk.

3. Season cube steaks with salt and pepper.

4. Dip steak into buttermilk and then dredge in flour mixture, making sure to shake off any excess. Repeat.

5. Fry in small batches until steaks are golden brown on both sides. About three minutes per side.

6. Move to sheet pan lined with paper towels to drain.

7. Leave 4 tablespoons of oil in pan, discarding remaining oil. Make sure to leave the “brown bits” at bottom of skillet.

8. Add 4 tablespoons of flour to oil, stirring constantly until flour is browned and thickened.

9. Slowly add milk to flour mixture, stirring constantly. Continue to cook and stir until gravy reaches desired consistency. Season with salt and pepper.

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