FearNot Calls Deer Recipes


Blackened Venison Steak Sandwiches ~
from Cindy & Dennis Starr
Venison backstrap or tenderloin cut into thin (1/4" max) slices is best.

2 tbs black pepper
1/2 tbs cayenne
1 tbs Kosher (or other large granuled) salt
1 tsp mustard powder
1 tbs oregano

1/2 onion, very finely chopped
2 garlic cloves, very finely chopped


Marinate in red wine or milk to saturate with moisture (24 hrs. max). Mix RUB ingredients and spread on shallow plate or wax paper. Lay each slice of venison in the rub mixture, first one side then the other, so that both sides are coated with the rub. Using a paper towel or napkin coat a medium or large iron skillet with olive oil. Add remaining RUB mixture, chopped ONIONS and GARLIC to skillet. Set skillet on MED-HI heat until onions begin to soften. Add VENISON to skillet, cooking no more than a minute (more or less) per side. Be careful because it's very easy to overcook.

Remove immediately from heat and serve on sandwich rolls with mayonnaise, tomatoes, lettuce, etc


Venison Teriyaki ~ from Barb Huntsinger
2lbs venison loin (backstrap)

2 cups of sugar

2/3 cup of beef broth

1 chopped onion

1 chopped bell pepper

2 chopped tomatoes

1 cup of teriyaki sauce


Thaw meat in salt water. Slice the loin (lengthwise just like jerky strips) into pieces about 6" long and 1/4" thick. Boil for 7-10 minutes in large boiler. Drain water then place meat, sugar, broth, pepper, onion, tomatoes, and sauce together in crock pot. Simmer on low for 12 to 16 hours. Serve the venison with rice or potatoes, cornbread and mixed veggies. Use the simmering sauce for gravy.


Spicy Venison Jerky ~ from Chris Gessner
5 oz hot sauce

1/4 cup brown sugar

1 teaspoon ground pepper

1/2 cup worcestershire sauce

1 teaspoon seasoned salt

1/2 teaspoon crushed red pepper



Lay your meat out on aluminum foil and on dash it with salt. Take a tenderizer and beat the salt into the meat, or just take your fingers and massage the salt in.Doing this will make the finished product more tender. Next mix all of your stuff in a bowl. Take your meat and and let it marinade for a least 4 hours(works better if done overnight). Cover the bowl with an air tight lid and put in the refrigerator. Put in the dehydrator for 24 hours.

Enjoy your Jerky.

Works good on any type of game meat.

Mustard Fried Venison ~ from Peggy Snyder
Venison - any part, ham, steak, roast, tenderlion, etc

Allegro Game Tame or Dale's Seasoning

French's Mustard

Corn Meal (not the rising kind)


Take any part of the deer meat and cut into cubes approx. 1"X1" or slightly larger.

Marinate venison cubes in either Allegro or Dale's seasoning anywhere from 18 - 24 hours. Remove from marinage and then put in container with French's Mustard (apply liberally) and marinate for another 8 - 12 hours.

Take cubes and place in Zip-Loc bag with corn meal and shake, coating cubes thourghly with the corn meal.

Heat oil in a deep fryer or any frying set-up. Place approx. 15 - 20 venison cubes in at a time for 2 1/2 minutes. Remove and set on napkins to drain.

Eat, Enjoy and losen your belt.

Also excellent with duck, goose, elk and other game...

Deer Ham ~ from  Mabel Starr
1 whole deer ham

1-2 pounds sausage (I like the HOT Cajun kind)

1 pound bacon (the cheaper and fatter the better)

Black pepper

Ground sage


First bone the ham leaving the whole ham in tact. If you start on the medial (inside) of the ham and make your primary incision along the Femur (thigh bone) and then carefully cut around the pelvis you'll end up with a totally boneless ham with a "T" shaped cavity where the bones used to be.

Pack the cavity with sausage. You can use links, but I like bulk sausage better. Then tie the ham up, folding in all the flaps with COTTON string. Do use synthetics unless you want a melted plastic mess.

Rub the outside of the ham down well with sage and plenty of black pepper. Take the bacon and attach it to the lateral side (outside) of the ham with toothpicks.

Build a hot fire in your water smoker and place the ham in it overnight. Also cooks well in a Holland grill for about 4-5 hours (until inside temp is 140-145 degrees) as long as you add Hickory chips. Will cook in the oven at 375-400 degrees in 4-5 hours but doesn't taste as good.

If you have a large enough ham try adding 4-5 boneless chicken breasts to the sausage stuffing. Makes a very interesting presentation when sliced across (3 different colors of meat in each slice)

Hatchie Bottom Pot Roast ~ from Sharon Stauffer
4 Bay Leaves

2 Qts. Fresh mushrooms (white)

1/4 Cup Oil (preferably Canola)

2 Bunches Green Onions

4 Stalks of Celery

3 Packets French's Beef Stew Seasoning Mix

1/8 Cup Coarse Ground Black Pepper

5 Tsp. Butter or Margerine

5 lb. Venison



Slice up the mushrooms and onions using only 1/2 of the onion stalks. Chop up the celery. Add the butter, mushrooms, celery, and onions to a small frying pan and saute until golden brown. Set aside. Dissolve the French's seasoning in about 3 cups of water and pour into a dutch oven large enough to accomodate the ingredents. Now add the meat, oil, bay leaves, black pepper, and sauted vegetables to the mix. Add enough water to cover the venison about 2/3. (DO NOT ADD SALT.) Cover pot and place in oven on bake at 250 degrees for 8-10 Hrs. "SO GOOD YOU'LL WANT TO SLAP YOUR MOMMA"

FearNot Deer Roast ~ from Gina Starr
2 lb Deer roast

1 1/2 cups water

2 beef boullion cubes

1/2 tsp diced garlic

approx. 1 1/2 tbs horseradish

1 tbs all purpose flour

1/4 cup water


Preheat oven to 325. Sear deer meat in dutch oven on top of stove. Add garlic around the sides of the meat, brown garlic for a minute, careful not to burn. Add enough water to bring level half way up the deer meat, add boullion cubes (one on each side.) Place horseradish in smooth layer over the deer meat. Cover and put in oven for about 2 1/2 hrs. Meat should flake easily when done. When meat is done remove to covered serving dish and place in warm oven. Place dutch oven with drippings on burner turned to medium. Mix flour and 1/4 cup water and mix thoroughly with drippings. Allow to simmer and thicken. Serve immediately. Best served with mashed potatoes. Vegetables of choice.

Deer Burgers ~ from D.H.
Ground venison

Bacon slices

Worcestershire sauce

Your favorite seasonings

Tooth picks

BBQ Grill


Make your burger patties . I like to make mine pretty BIG . Wrap with bacon using 3 toothpicks per burger to hold the bacon . Place on cookie sheet and douse with Worcestershire sauce and place in fridge over night . Douse again before putting on grill and add seasonings . Serve with baked potato and salad. Satisfaction Guaranteed.

Grilled Venison Loin ~ from Tyler Starr.
Venison Loin (cut into 3/4 to 1 inch fillets)

1 cup red wine

1 cup Dales seasoning

garlic powder, red pepper & coarse ground black pepper to taste


Combine wine, Dales, & dry spices in a container suitable to marinate. Add meat & refrigerate for 4 - 6 hours. Wrap meat in bacon then secure with toothpicks. Grill to taste over medium heat. This is a great recipie for foolish people who claim they don't like venison. The marinade removes any hint of wild flavor. Make sure guest's taste the meat before habitually drowning it with steak sauce (an insult to the chef in my family). Then let them go ahead & believe you went to great expense at the local meat market.

Deer Roast ~ from Barb Huntsinger
Deer Roast

1 or 2 cans of Cream of Mushroom soup (depending on size of roast)

2 cubes of beef bouillion

1 or 2 cloves of garlic

Coca Cola


Start preparing on Friday for Sunday Dinner. Cover and soak in water for 24 hours. Drain water and then cover and soak in Coca Cola (yes that is right) at least 12 hours. Drain and place in crock pot with one to two cans of Cream of Mushroom soup ( depending on size of roast) add one or two cloves of garlic, two cubes of beef bouillion. Slow cook from Sunday AM until done for Sunday supper. Fantastic with mashed potatoes, green beans, and fresh home made corn bread.

Easy Venison Casserole ~ from Deb & Chookie Williard.
Ground venison





black pepper


undiluted tomato soup


Fry venison in cast iron skillet, add dry spices to taste. When meat is done stir in one cup cooled white rice. Shred cabbage. Cover bottom of casserole dish with cabbage, add meat/rice mixture and press down firmly. Add another layer of shredded cabbage then pour undiluted tomato soup on top. Cover and bake at 350 for one hour or until cabbage is tender. Serve with fresh green salad and garlic bread.

Easy Country Fried Steak ~ from Troy Starr
2 lbs Ground venison

25-30 ritz or townhouse craackers

1 egg

1/2 cup milk

chopped onion

salt & pepper (fresh ground is best)


Crush crackers to a fine powder. Beat one egg into 1/2 cup milk. Combine ground meat, chopped onion and season to taste. Form into patties approx. 1/2 inch thick. Dip in milk/egg mixture, coat in cracker crumbs, then fry in cast iron skillet until done. When served with gravy, biscuits, eggs , and a few stories about the one that got away. This makes a great opening day breakfast after the hunt.

Deer Enchiladas ~ from Cindy & Denny Starr
2 venison steaks (per person)

Corn Tortillas

Mexican White Cheese

Spicy Mexican Sauce



Chop steaks into small cubes, place in well buttered pan and allow to brown. Warm tortillas according to directions on package. Shred cheese, place ingredients in tortilla. Spread sauce over tortillas.

Spicy Skillet Venison ~ from Peggy Snyder
2 lbs ground deer or thinly sliced tenderloin

1 16 oz bottle of Italian salad dressing

1 Box Spanish style Rice-a-Roni

2 cups of fresh tomatoes, diced(or use 1 can whole tomatoes)

1 10 oz can of Rotel


Marinate meat in salad dressing. Brown meat. While meat is browning, prepare Rice-a-Roni. Follow the instructions on the box, but substitute the fresh tomatoes for canned and add Rotel. When rice is ready to simmer, add meat. Cover and simmer for about 20-30 minutes.

Fried Venison ~ from Wormy Harner
Venison tenderloin (cut in 1 in. pieces)

3 cups milk

3 tablespoons worchestershire sauce

1 egg

bread crumbs


Take milk, egg, and worchestershire sauce and mix in bowl. Put in as much meat as you like. Let marinade at least 3 hours (best if done overnight). Heat oil in an iron dutch oven or chicken fryer. Dredge venison in bread crumbs and let sit for 15 minutes. When oil is to frying temperature drop in venison pieces. Fry until done. Delicious served with mashed potatoes or fries.

Baked Venison Spaghetti ~ from Gina Starr
2 pounds ground deer, cooked and drain(or use 2 lbs steak cut in bite size pieces)

7 oz pkg spaghetti, broken in 2" pieces

1/2 cup onion, chopped

1/2 cup green pepper, chopped

1 can cream of mushroom soup

1 cup chicken broth

Salt and pepper

1 1/2 cups grated sharp cheddar cheese

1 cup sliced mushrooms


Preheat oven to 350'F. Cook the spaghetti as directed and drain. Combine meat, pepper and onion in a 9x13" dish. Pour soup, broth, 1 cup cheese and cooked spaghetti in the dish. Add salt and pepper if desired. Mix gently. Add remaining cheese on top. Cover and cook for 30 minutes until bubbly.

Venison Jerky ~ from Boop
1/2" thick venison strips

10 oz. barbecue sauce

10 oz. worchstershire sauce

1 oz. louisiana hot sauce

1 cup warm water

5 oz. distilled white vinegar


Cut aprox 1 lb of venison steak into 1/2" strips and "jerk" or pull without tearing the meat. This will help tenderize the meat. Soak the meat for a minimum of 4 hours in the above mix. You may have to add more mix. Be sure to have enough mix to cover the meat. After soaking for four hours, then drain the meat. Put the meat in a dehydrator for aprox 24 hours or untill the venison has dried. Do not eat it all at once.

Venison Stew ~ from Joan "MOM"  Hepner
2 lbs, venison, ground or chopped

1 large onion

1 can mixed vegetables

1 can black beans

1 cup sliced mushrooms

1/2 cup bbq sauce


Brown the onion and the meat. Add the canned goods and the juices. Stir in the sauce then simmer for 10 to 20 minutes. Serve over rice.