Oven Baked Venison Recipes

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VENISON ROAST RECIPE



Venison Roast Recipe image

Slow-cooked in the oven, this mouthwatering venison roast with carrots, onion, potatoes is topped with homemade flavorful gravy. The whole family will love it!

Provided by meredith

Categories     Venison

Number Of Ingredients 15

4 pounds venison shoulder (or butt roast)
1/8 teaspoon kosher salt
1/8 teaspoon cracked black pepper
5-6 large carrots
1 medium yellow onion
4 garlic cloves
1/4 cup olive oil
1/3 + 1 1/2 cups quality beef stock
1 Tablespoon onion soup mix
1 fresh rosemary sprig
2 Tablespoons fresh parsley (chopped)
6 medium potatoes (peeled or unpeeled)
2 Tablespoons unsalted butter
3 Tablespoons flour
2 Cups Roast drippings and broth

Steps:

  • Generously season both sides of your thawed roast with kosher salt and cracked black pepper. Set it aside and turn on your oven to 250˚ F.
  • Peel and chop the carrots, slice the onion and peel the garlic cloves. In a large stockpot on the stove using medium-high heat, pour in 1/4 cup olive oil. When the oil is hot, lay down your onion rings and garlic cloves. Cook for 2 minutes on each side or until the onions are translucent and crispy brown edges are formed. Remove the onions and garlic and set aside in a large bowl.
  • Using the same method, sear your carrots for about two minutes per side. When the carrots start to show browning on both sides, pull them out and add them to your bowl of onions and garlic.
  • Make sure you still have some oil at the bottom of the pan before laying down one side of the seasoned meat into the pan. Place the roast in the stockpot to brown for one minute on each side before removing it to rest one more time.
  • Working quickly, whisk 1/3 cup of beef stock into the browned bits at the bottom of the stockpot and keep whisking until they are part of the stock. Turn off your heat.
  • Layer the bottom of the stockpot with the onions, carrots and garlic and top with the browned roast. Split the rosemary sprig in two and lay it on top of the meat followed by one tablespoon of onion soup mix per pound of meat. Also add the fresh chopped parsley and 1 ½ cups of quality beef stock.
  • Cover the pot and bake for 3 hours at 250˚ F.
  • At three hours, slide the pot out and carefully add the potatoes around the edge of the meat and on top of the carrots, onions and stock. Move the rosemary from the top of the meat and poke it down into the juices. Slide the covered pot back into the oven and bake for an additional 3 hours at 250˚ F.
  • When the six hours has ended, carefully remove the stockpot from the oven, take out the roast, and place it on a platter. Cover it with foil so it stays warm. Remove all of the vegetables and place them in a bowl and cover with foil. Strain the remaining stock using a fine mesh strainer or a gravy separator and pour it into a liquid measuring cup and set it aside.
  • To make gravy, add the butter to the same pot and allow it to melt. Whisk in the flour and form a paste. Allow it to cook for 1 minute and then whisk in your reserved stock and drippings. Whisk just until it is thickened and turn off the heat.
  • Shred the meat and serve with carrots, potatoes and gravy.

Nutrition Facts : ServingSize 1 serving, Calories 682 kcal, Sugar 4 g, Sodium 491 mg, Fat 19 g, SaturatedFat 7 g, TransFat 0.1 g, Carbohydrate 36 g, Fiber 5 g, Protein 87 g, Cholesterol 264 mg, UnsaturatedFat 9 g

BAKED VENISON STEAK



Baked Venison Steak image

This recipe comes from a 1990 NAHC Wild Game Cookbook. I have several of these cookbooks and I just love them. Recipes from these cookbooks come from people like you and me. You could also use beef.

Provided by Catnip46

Categories     Deer

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

2 -3 lbs boneless venison steak
garlic salt
celery salt
pepper
flour
1/4 cup oil
1 medium onion, chopped
1 cup celery, thinly sliced
1 cup mushroom, sliced
2 (10 1/2 ounce) cans cream of mushroom soup
1 (10 1/2 ounce) can cheddar cheese soup
2 (10 1/2 ounce) cans water

Steps:

  • Cut steaks1/2 to 3/4 inch thick, cut in small sizes. Sprinkle the meat lightly with garlic salt, celery salt and pepper.
  • Flour meat and brown on both sides in 1/4 cup oil. When meat is brown, place in a baking dish or pan large enough to hold all ingredients.
  • Spread meat evenly over bottom of pan.
  • Spread onion, celery and mushrooms over meat.
  • In a separate dish or bowl, add cream of mushroom soup, cheese soup and water. Mix well and pour over meat and vegetables.
  • Bake at 350 degrees for 1 1/2 to 2 hours or until the meat is tender. Serve over rice or noodles.

PAN-ROASTED VENISON WITH CREAMY BAKED POTATO AND CELERIAC



Pan-Roasted Venison with Creamy Baked Potato and Celeriac image

Venison is a fantastic lean dark meat. You can swap the celeriac for parsnips, Jerusalem artichokes or even fennel, but you must keep the ratio of potatoes in there so it tastes delish.

Provided by Jamie Oliver

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons butter, melted, plus a couple extra knobs, divided
2 pounds potatoes, peeled
1 small celeriac, peeled and halved
Sea salt and freshly ground black pepper
1 pint heavy cream
1 clove garlic, peeled and finely chopped
1/2 a small bunch fresh sage, leaves picked and roughly chopped
4 ounces freshly grated Parmesan, divided
10 juniper berries, crushed with the side of a knife
3 sprigs fresh rosemary, leaves picked and chopped
2.2 pounds venison loin in 1 large piece, trimmed
Olive oil
1 bulb garlic, unpeeled
Water
1 wineglass of good-quality red wine, like Pinot Noir

Steps:

  • Preheat the oven to 350 degrees F and butter a large, shallow baking dish.
  • Slice the potatoes and celeriac into disks just under 1-inch thick. Place the slices into a large pan, cover with cold water, season with salt and pepper and bring to the boil. Simmer for 5 minutes, then drain in a colander and allow the vegetables to steam dry for a minute or so. Put back into the pan with the cream, chopped garlic, sage, half the Parmesan and a good pinch of salt and pepper. Mix together, then tip into the buttered baking dish and spread out evenly. Pour any mixture left in the pan over the top. Sprinkle over the remaining Parmesan, cover tightly with aluminum foil and cook in the preheated oven for 35 to 40 minutes until golden brown.
  • Combing the juniper berries and rosemary, add a pinch of salt and pepper, then sprinkle over a board. Rub the venison all over with olive oil before rolling it across the board and pressing it into the flavorings. Heat an ovenproof frying pan over a high heat and add a glug of olive oil. Sear the venison for a couple of minutes on all sides, then remove the pan from the heat. Add the smashed garlic bulb and any leftover flavorings from the chopping board. Shake everything together, pour in a splash of water to cool things down and place in the oven. Cook according to your liking - about 8 minutes will give you medium venison.
  • When the potatoes are cooked, take them out of the oven, remove the foil and sprinkle over the remaining Parmesan. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes until bubbling and golden.
  • Take the venison out of the oven and let it rest on a plate, covered loosely with foil. Pour away any excess fat. Squash the garlic cloves with a fork and discard the skins. Mix the garlic with the herbs in the pan and place on the heat. Pour in the red wine, simmer until it has reduced by half and then add the butter. Stir with a wooden spoon, scraping up all the sticky meaty goodness from the bottom. As soon as the sauce comes together, take the pan off the heat, correct the seasoning and stir in another knob of butter. Carve the venison into desired-thickness. Pour any resting juices from the plate back into the pan, then pour your gravy through a sieve over the meat and serve with the potato and celeriac bake.

BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE



Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce image

This recipe originated via other recipe suggestions for filet mignon. I made this recipe on my own to celebrate my hunter-husband's Valentine's!

Provided by Huntmom

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h25m

Yield 6

Number Of Ingredients 10

6 thick slices bacon
2 (3/4 pound) venison tenderloin roasts
2 teaspoons olive oil, divided
¼ teaspoon onion powder, divided
kosher salt and ground black pepper to taste
2 tablespoons butter
1 (8 ounce) package sliced cremini mushrooms
2 cloves garlic, chopped
1 tablespoon chopped green onion, or more to taste
½ cup heavy whipping cream, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place bacon on a slotted baking pan.
  • Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
  • Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
  • Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
  • Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 2.4 g, Cholesterol 130.4 mg, Fat 20.3 g, Fiber 0.9 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 443.3 mg, Sugar 0.1 g

VENISON ROAST



Venison Roast image

"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 12

1 venison roast (3 to 4 pounds)
10 whole garlic cloves, peeled
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons onion powder, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
7 medium carrots, quartered
5 small onions, quartered
1 tablespoon beef bouillon granules
1 teaspoon browning sauce, optional
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 403mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.

BAKED VENISON BURGERS



Baked Venison Burgers image

Since my husband is an avid hunter, we have an abundance of venison each winter, I adapted a meat loaf recipe to make these baked burgers, and we haven't eaten plain burgers since!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

3/4 cup quick-cooking oats
3/4 cup milk
1/4 cup chopped onion
1 egg, lightly beaten
1/2 to 1 teaspoon seasoned salt
1 pound ground venison
1 pound ground beef
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
6 sandwich rolls, split
Swiss cheese and tomato slices, optional

Steps:

  • In a large bowl, combine the oats, milk, onion, egg and seasoned salt. Crumble venison and beef over mixture and mix well. Shape into eight patties; place in a greased 15x10x1-in. baking pan., In a small bowl, whisk the ketchup, brown sugar, Worcestershire sauce and mustard until blended. Spoon over patties., Bake, uncovered, at 350° for 22-26 minutes or until a thermometer reads 160° and juices run clear. Serve on rolls with cheese and tomato if desired.

Nutrition Facts :

OVEN BARBECUED VENISON



Oven Barbecued Venison image

Make and share this Oven Barbecued Venison recipe from Food.com.

Provided by Iowahorse

Categories     Deer

Time 1h25m

Yield 7-8 serving(s)

Number Of Ingredients 10

3 lbs boneless venison (deer, elk, moose, antelope)
1 lb thick sliced bacon
1 cup chopped red onion
2 cloves minced garlic
1 cup ketchup
1/2 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup dark brown sugar
yellow rice (use only long-grain)
salt and pepper

Steps:

  • Cut venison into 1-inch cubes.
  • In the bottom of a Dutch oven (or large frying pan), cook bacon until crisp.
  • Remove bacon, crumble, and set aside.
  • In a bowl or other container, mix all ingredients except venison and rice.
  • Salt and pepper to taste (or try 1 tablespoon of salt and one-eighth teaspoon pepper).
  • Drain venison and brown it in bacon drippings.
  • Pour off dripping and liquid.
  • Add bowlful of ingredients to venison.
  • Stir well.
  • Cover tightly and simmer about 1 hour, or until meat is tender.
  • Stir occasionally.
  • Cook rice.
  • Serve barbecued venison on rice.
  • Serves 7 or 8 Comment: Tough meat should be marinaded overnight.
  • The early settlers used ordinary milk.
  • Simply put the meat in a suitable container, cover it with milk, and refrigerate for 15 hours or so.
  • You may prefer it to other marinades because it doesn't flavor the meat.
  • Or, use your favorite marinade.
  • This recipe can also be used for other game, domestic meat, and fowl.

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