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Ingredients

• ✓ venison steak
• salad dressing

Instructions

1. 1 Marinate the venison meat over night in the Italian dressing. Flip over at least one time during the marinade.
2. 2 Cook meat on the grill over medium-high heat. Cook for 20 to 30 minutes or until done to your taste.

By Kyle

Ingredients

• ✓ venison steak
• oil
• all-purpose flour
• parmesan cheese
• italian seasoning
• egg
• mustard
• brown sugar

Instructions

1. 1 Heat the oil in skillet or deep fryer to 375 degrees F (190 degrees C).
2. 2 In a bowl, mix the flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in the flour mixture to evenly coat.
3. 3 Fry coated venison strips in the hot oil until golden brown.
4. 4 Melt the brown sugar in a saucepan over medium heat, and mix in the mustard. Serve as a dipping sauce with venison strips.

By MBC

Ingredients

• ✓ venison steak
• black pepper
• salt
• butter

Instructions

1. 1 Season venison steaks with pepper and salt. Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard. Transfer butter to a large skillet and heat over high heat.
2. 2 Saute venison steaks in skillet for about 3 minutes each side, then reduce heat to medium and cook for about 10 minutes each side for rare steaks, 15 minutes each side for medium. Remove from heat and let stand for 2 to 3 minutes before slicing into long strips. Serve immediately.

By Mark

Ingredients

• ✓ venison steak
• greek seasoning
• steak seasoning
• salad dressing
• jalapeno pepper
• bacon
• toothpick

Instructions

1. 1 Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover. Refrigerate for at least 2 hours to marinate, but preferably overnight.
2. 2 Preheat the grill for medium heat. Drain the marinade from the meat, and discard the marinade. Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon. Secure with a soaked toothpick. Repeat with remaining meat.
3. 3 Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!

By DJ8BUD

Ingredients

• ✓ venison steak
• self-rising flour
• white sugar
• butter
• milk
• butter
• salt
• black pepper
• chicken broth
• milk
• maple syrup
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. 2 To make biscuits, mix the self-rising flour and sugar together in a bowl, and stir in the melted butter and 3/4 cup of milk. Knead the dough very lightly for 5 to 7 times, until it barely hangs together, and roll out to 1/2 inch thick on a floured surface. Cut biscuits with a biscuit cutter or the rim of a glass dipped in flour.
3. 3 Bake in the preheated oven for 12 to 14 minutes, until the biscuits are golden brown.
4. 4 Melt 2 tablespoons of butter in a large skillet over medium heat, and place the deer meat into the hot butter. Sprinkle the meat with salt and pepper, and pan-fry until golden brown, about 5 minutes. Remove the meat to a platter.
5. 5 Pour the chicken broth into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the skillet with a wooden spoon. Stir in 1 cup of milk and the maple syrup, and whisk in all-purpose flour until smooth. Bring the gravy back to a simmer, add salt and pepper to taste, and allow to thicken, whisking to avoid lumps. Return the deer meat to the gravy, and simmer until the gravy is thick, 5-10 minutes. Serve over biscuits.

By Kristian

Ingredients

• ✓ venison steak
• olive oil
• onion
• bell pepper
• onion and mushroom soup mix
• water
• all-purpose flour

Instructions

1. 1 Heat the oil in a large skillet. Cook the onion, pepper, and venison in the hot oil until the meat is cooked through. Stir in the soup mix and the water. Continue cooking until the onion and pepper are tender. Add the flour and whisk over the heat until there are no lumps. Cook and stir until sauce has thickened.

By Jessica New Alford

Ingredients

• ✓ venison steak
• teriyaki sauce
• garlic
• all-purpose flour
• creole seasoning
• vegetable oil

Instructions

1. 1 Place venison in a large bowl. Add teriyaki sauce and garlic; toss to coat. Marinate in the refrigerator 4 hours to overnight.
2. 2 Sift flour and Creole seasoning together into a bowl. Remove venison from marinade and shake off excess. Discard remaining marinade. Dredge venison in flour mixture to coat.
3. 3 Heat oil in a skillet over medium heat. Add venison; cook until browned, about 15 minutes.

By Rose Martin Meirs

Ingredients

• ✓ venison steak
• amber beer
• soy sauce
• dijon mustard
• worcestershire sauce
• black pepper
• salt
• hot pepper sauce

Instructions

1. 1 Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.
3. 3 Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving.

By Ben Sullivan

Ingredients

• ✓ venison steak
• all-purpose flour
• bay leaf
• salt
• pepper
• olive oil
• onion
• mushroom
• garlic
• beef gravy
• milk

Instructions

1. 1 Trim venison steaks, removing all fat and gristle; pound with a meat tenderizer until steaks thin but not tearing.
2. 2 Combine flour, bay leaf, salt, and pepper in a shallow bowl. Dredge steaks in flour mixture until evenly coated.
3. 3 Heat 1 tablespoon olive oil in a large heavy skillet over medium heat. Sauté onions until soft and translucent. Stir in mushrooms and garlic; cook until tender. Transfer to a plate; set aside.
4. 4 Heat remaining 3 tablespoons oil in same skillet; fry steaks until golden brown, about 2 minutes per side. Return mushroom mixture to skillet; stir in gravy and milk. Reduce heat, cover, and simmer for 30 to 40 minutes, stirring occasionally to prevent sticking.

By Elisa Gale

Ingredients

• ✓ venison steak
• shallot
• garlic
• blackberry jam
• red wine
• beef stock
• butter
• salt
• black pepper
• blackberry

Instructions

1. 1 Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
2. 2 Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.

By Web Spinner

Ingredients

• ✓ venison steak
• pork sausage
• onion
• garlic
• tomato paste
• hot pepper sauce
• salt
• black pepper
• cannellini bean
• tomato
• green chile
• chili powder
• cheddar cheese

Instructions

1. 1 Cook venison and sausage in a large skillet over medium heat until no longer pink and evenly browned, breaking up with a wooden spoon as necessary. Drain grease. Stir in onions and garlic; cook until fragrant, about 3 minutes. Drain grease. Stir in tomato paste; season with hot pepper sauce, salt, and black pepper.
2. 2 Add cannellini beans, tomatoes, and chili powder to a slow cooker; stir in venison mixture. Cover the slow cooker.
3. 3 Cook on Low, 8 to 10 hours, or on High, about 5 hours. Sprinkle servings with Cheddar cheese.

By XFREYJAX

Ingredients

• ✓ venison steak
• butter
• onion
• ketchup
• lemon juice
• brown sugar
• worcestershire sauce
• yellow mustard
• salt
• black pepper
• water
• cornstarch

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in ketchup, lemon juice, brown sugar, Worcestershire sauce, and yellow mustard until completely warmed.
3. 3 Heat a separate skillet over medium-high heat. Season steaks with salt and black pepper; cook in the skillet until browned on each side, 3 to 4 minutes per side. Transfer steaks to a 9x13-inch baking dish; pour ketchup mixture over steaks.
4. 4 Bake in the preheated oven until steaks are cooked through and no longer pink in centers, about 1 hour.
5. 5 Transfer steaks to a platter, shaking off any excess sauce back into the baking dish. Whisk water and cornstarch together in a small bowl until smooth; stir into hot sauce remaining in the baking dish until barbecue sauce begins to thicken. Pour sauce over steaks.

By BK

Ingredients

• ✓ venison steak
• worcestershire sauce
• soy sauce
• lime
• onion
• red pepper flake
• mustard
• salt
• thyme
• black pepper
• garlic
• hot pepper sauce

Instructions

1. 1 Whisk together Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove venison from marinade and shake off excess. Discard remaining marinade.
3. 3 Cook steaks on the preheated grill until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

By Thorney

Ingredients

• ✓ venison steak
• garlic powder
• salt
• black pepper
• olive oil
• balsamic vinegar
• onion
• garlic
• worcestershire sauce
• mustard
• rosemary
• parsley
• basil
• salt
• black pepper

Instructions

1. 1 Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
2. 2 While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
3. 3 Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
4. 4 Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
5. 5 Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
6. 6 Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
7. 7 Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.

By tcasa

Ingredients

• ✓ venison steak
• garlic powder
• onion powder
• salt
• black pepper
• all-purpose flour
• olive oil
• onion
• garlic
• red wine
• worcestershire sauce
• beef broth
• cornstarch
• water
• potato
• carrot
• celery
• corn
• pea
• egg
• milk
• pie pastry
• mushroom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch, deep-dish pie plate.
2. 2 Season venison in a bowl with garlic powder, onion powder, salt, and pepper. Add flour and toss to coat.
3. 3 Heat olive oil in a medium saucepan over medium heat. Add onion and garlic; sauté until soft and translucent, 5 to 7 minutes. Increase the heat to high and add venison. Stir venison to quickly brown, 1 to 2 minutes; don't overcook — it should still be rare inside when taken out of the pan. Transfer venison to a large bowl.
4. 4 Pour red wine and Worcestershire sauce into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until liquid has reduced and the pan is almost dry, 10 to 15 minutes. Reduce the heat to low and stir in beef broth.
5. 5 Dissolve cornstarch in water in a small bowl; pour into the pan, whisking constantly. Bring to a simmer and cook until thickened, about 5 minutes.
6. 6 Meanwhile, bring a large pot of lightly salted water to a boil. Add potatoes, carrots, and celery and cook, uncovered, for 2 minutes. Drain in a colander and immediately immerse vegetables into a bowl of ice water for several minutes to stop the cooking process. Drain.
7. 7 Add drained vegetables to venison along with corn and peas; mix until thoroughly combined.
8. 8 Whisk egg and milk together in a small bowl for egg wash and set aside.
9. 9 Line the prepared pie dish with one pastry, trimming the edges if needed. Place venison mixture into pie crust and pour gravy over top. Spread mushrooms over the surface and cover with remaining pastry. Brush with egg wash and cut vents in the top.
10. 10 Bake in the preheated oven until crust is golden brown and filling is bubbling, 45 minutes to 1 hour. If the edges of the crust are getting too dark, cover them with aluminum foil until the center crust has caught up.
11. 11 Let cool for 5 minutes before serving.

By nick_atnite