Camouflage Seasoned Venison

Camouflage Seasoned Venison

With hunting season right around the corner, you just might find a little venison, also known as deer meat, finding its way on to your dinner plate. Venison is lean and great source of protein!

Did you know that in a 4-ounce serving of venison there is only 179 calories and is a great source of B vitamins and iron…

How you should choose venison? Well, it’s available fresh or frozen. But, for the most flavor, look for dark, fine-grain flesh and always check the sell-by date.

How to store your venison? Venison will stay fresh in the refrigerator for 2-3 days. It can also be frozen for use within 3-6 months.

How to use your deer meat? Venison jerky is easy to make and delicious. You can also try substituting venison for ground beef in recipes like lasagna and chili.

Venison Lasagna

Here are some venison recipes from my hometown, Harrisburg, PA newspaper The Patriot News…

Venison Lebanon Bologna


  • 4 pounds venison burger
  • dash of hot pepper
  • 1/2 teaspoon oregano
  • 1 teaspoon black pepper
  • 3/4 teaspoon garlic salt
  • 1/3 cup brown sugar
  • 1/4 cup Morton’s Tender Quick
  • 2 Tablespoons Wright’s Liquid Smoke

Mix ingredients. Roll out into sticks about 11/4 inches in diameter. Wrap sticks in wax paper and placed in refrigerator overnight. Bake in a broiler pan at 225 degrees for 11/2 hours. Turn. Bake for another 11/2 to 2-1/2 hours.

Deer Sausage


  • 1 pound fine ground pork butt
  • 1 pound fine ground bacon
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 2 teaspoon sage
  • 1 teaspoon thyme
  • ½ teaspoon nutmeg
  • ½ teaspoon cayenne pepper
  • 2 bay leaves, crushed
  • 1 cup water

Combine all ingredients, mixing well. Stuff into white, plastic hamburger bags. Fry or bake as loose, crumbled sausage.

Deer Sausage made with bacon


  • 3-½ lb. finely ground venison
  • 1-½ lb. finely ground bacon
  • 4 cloves pressed garlic
  • 2 tsp. sage/p 3 tsp. black pepper
  • ¾ tsp. allspice
  • 1 tsp. grated lemon rind
  • 1 cup water

Combine all ingredients, mixing well. Stuff into white, plastic hamburger bags. Fry or bake as loose, crumbled sausage.

Barbecue Venison


  • 3 pounds venison, cut into 1-inch cubes
  • ¼ cup extra virgin olive oil
  • ¼ cup red wine
  • 1 cup Italian salad dressing
  • 2 tablespoon steak sauce
  • 6 cloves garlic, minced
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • 1 teaspoon onion powder
  • 2 Tablespoons sugar

Combine all ingredients, except venison. Remove one-quarter of the combination and retain separately as finishing sauce. Stir venison cubes into remaining marinade. Pour everything, except the finishing sauce, into a freezer bag. Store both in refrigerator overnight. Place venison cubes into baking pan that has been sprayed with non-stick. Bake for 30 minutes at 350 degrees. Pour finishing sauce over venison cubes. Bake for another 30 minutes.

Hawaiian Venison


  • 1 pound boneless elk or deer round steak
  • 1/4 cup flour
  • 1/4 cup butter or margarine
  • 1/2 cup boiling water
  • 1 teaspoon salt
  • 2-3 green peppers
  • 1/2 cup pineapple chunks

Serving sauce

  • 2 1/2 tablespoons cornstarch
  • 1/2 cup pineapple juice
  • 1/4 cup vinegar
  • 1/4 cup sugar
  • 2 1/2 tablespoons soy sauce

How to prepare

  • Cut steak in 1 inch cubes and dredge with flour. Brown meat cubes on all sides in hot oil.
  • Place in Crock Pot add water and salt. Place on high one hour, low for approximately 6 hours.
  • Add green peppers and pineapple chunks to meat. Cook one hour longer.
  • On stove top prepare serving sauce: Combine all ingredients and cook until sauce is clear and thick.
  • Pour over meat mixture and heat until ready to serve. Serve over Chinese noodles or cooked rice.

And to top off all the recipe talk, here are some tips on making your venison extra delicious…

  1. Take a clean shot. A hunter’s duty is to ensure the animal’s death is as quick as possible. A clean, ethical shot will prevent the animal from running too far and ruining the flavor of the meat.
  2. Dress it fast.  “Heat will ruin meat faster than anything,”. It’s important that the deer is frozen as soon as possible.
  3. Clean it well. No one wants hair in the meat. I recommend giving the meat a thorough washing to get all the hair out.
  4. Trim the fat. The not-so-great gamey taste comes from the fat. Trim it off and avoid that unappetizing flavor. Supplement the fat by adding butter or cooking oil.
  5. Lower the temperature, extend the cook time. Venison have a lower fat content, therefore need to be cooked at lower temperatures for longer periods of time to get the optimum flavor. I’m a fan of using deer meat for soups, Crock Pot recipes and roasts.
  6. Baste continually. Venison has a tendency to become dry and hard if overcooked, Wolfe says. He recommends basting the meat and cooking it with red wine and vinegar to keep it moist
  7. Use more meat than normal.When substituting venison for beef in a recipe, more venison than listed is required. A beef steak is typically a half inch. A venison steak should be between 1 inch and 1 3/4 inches to get the same taste.

    Where our cuts of venison come from