Venison Steak Pasta Recipes

VENISON STEAK PASTA

Venison Steak Pasta image

My boyfriend's dad is a hunter so we have an abundance of wild game to work with. The t-loin meat was pre-cut into 2 inch strips. Prep time includes time to marinade.

Provided by smp108

Categories Deer

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb deer tenderloins
1 cup beer
3 tablespoons Worcestershire sauce
3 tablespoons Italian dressing
2 teaspoons garlic salt
4 cups spaghetti
3 tablespoons margarine or 3 tablespoons butter
1 (8 ounce) can mushrooms
4 bell peppers (optional)
1 cup parmesan cheese

Steps:

Marinade steak for 2 hours (or overnight) in beer, worcestershire, dressing and garlic salt.
Cook steak on medium heat until desired. (I usually drench the meat with marinade mix as it cooks quickly).
Cook pasta until tender.
Saute mushrooms and peppers until golden brown.
Mix pasta, mushrooms, peppers and Parmesan cheese.
Top with steak.

EASY VENISON STEAKS

Easy Venison Steaks image

Whenever I don't have alot of time to make supper, this is so easy and quick. You can mix all the ingredients on wax paper and when finished just throw it away. My man loves venison this way.

Provided by Kim127

Categories Deer

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons flour
2 teaspoons Mrs. Dash seasoning mix (original)
1 teaspoon garlic salt
1 teaspoon onion salt
2 lbs venison steak
2 tablespoons butter

Steps:

Mix together dry ingredients.
Coat venison steaks with flour mixture.
Melt butter over medium heat.
Saute steaks in butter for 10 minutes or until done.

Nutrition Facts : Calories 349.7, Fat 11.3, SaturatedFat 5.8, Cholesterol 208.6, Sodium 167.7, Carbohydrate 5.5, Fiber 0.3, Sugar 0.1, Protein 53.1

BAKED SPAGHETTI WITH VENISON

Baked Spaghetti with Venison image

This recipe is quick and easy. The venison is such a clean taste that mixes well with the plethora of spices. It takes no time at all and taste even better the next day.

Provided by Kandicegibson

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h5m

Yield 6

Number Of Ingredients 13

Ingredients

1 (8 ounce) package angel hair pasta
2 tablespoons olive oil
1 pound cubed lean venison
1 small onion, diced
1 bell pepper, diced
1 (6 ounce) can tomato paste
2 (15 ounce) cans tomato sauce
1 teaspoon garlic salt
1 ½ teaspoons dried dill
1 ½ teaspoons dried marjoram
1 ½ teaspoons Italian seasoning
4 ounces shredded Mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium, and simmer for 5 minutes.
Place drained pasta into prepared casserole dish and pour venison overtop. sprinkle with Mozzarella and Parmesan cheeses. Bake in preheated oven until the cheese is bubbly and browned, about 25 minutes.

Nutrition Facts : Calories 362.3 calories, Carbohydrate 36.8 g, Cholesterol 72.9 mg, Fat 12 g, Fiber 5.3 g, Protein 29.1 g, SaturatedFat 4 g, Sodium 1547.8 mg, Sugar 10.9 g

MARINATED VENISON STEAKS

Marinated Venison Steaks image

"Thanksgiving here is about hunting rather than football," said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving weekend, and those who have not yet bagged a buck are known, said Dennis Konopatzke, the proprietor of Great Northern Brewing Company in Whitefish, to rush their holiday dinners in order to get out to the woods to hunt. You'll find huckleberries on Thanksgiving tables in Montana, Mr. Konopatzke added, or the Norwegian cured fish known as lutefisk, or pork pies and stuffed pasties, all nods to the state's history of settlers from afar. But game is the game. What follows is a recipe honed over the years by the members of the Rocky Mountain Elk Foundation for a marinade that works on wild venison perfectly and most other proteins as well. Broil some steaks and pair the result with traditional Thanksgiving side dishes.

Provided by Sam Sifton

Categories dinner, lunch, roasts, main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups extra-virgin olive oil
3/4 cup soy sauce
1/2 cup red wine vinegar
1/2 cup freshly squeezed lemon juice
1/4 cup Worcestershire sauce
2 garlic cloves, peeled and crushed
1 1/2 teaspoons roughly chopped fresh parsley
2 tablespoons dry mustard
2 1/4 teaspoons kosher salt, plus more as needed
1 teaspoon black pepper, plus more as needed
2 pounds venison loin or leg, cut into 6 steaks

Steps:

Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.

Nutrition Facts : @context http, Calories 870, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 79 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 18 grams, Sodium 1920 milligrams, Sugar 2 grams, TransFat 1 gram

VENISON PARMIGIANA

Venison Parmigiana image

"While looking for an alternative to pan-frying our venison steak, we decided to give it a little Italian flair," writes Phil Zipp from Tomahawk, Wisconsin. "Our idea turned out to be a big hit with our family and friends."

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 pounds boneless venison steaks
1 large egg
1 tablespoon milk
2/3 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
5 tablespoons olive oil
1 small onion, finely chopped
2 cups hot water
1 can (6 ounces) tomato paste
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried marjoram
2 cups shredded part-skim mozzarella cheese

Steps:

Pound steaks to 1/4-in. thickness; cut into serving-size pieces. In a shallow bowl, beat egg and milk. In another bowl, combine bread crumbs and Parmesan cheese. Dip venison in egg mixture, then coat with crumb mixture. , In a large skillet, brown meat in oil on both sides. Place in a greased 13x9-in. baking dish. In the drippings, saute onion for 2-3 minutes or until tender. Stir in the water, tomato paste, pepper, salt, sugar and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over venison. , Cover and bake at 350° for 50 minutes or until meat is tender. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.

Nutrition Facts : Calories 492 calories, Fat 24g fat (8g saturated fat), Cholesterol 190mg cholesterol, Sodium 757mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 50g protein.

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