Rackalicious Venison Recipes!


2   - Pounds Venison Steaks (cut into strips)
1   - Red Bell Pepper (cut into strips)
1   - Yellow Bell Pepper (cut into strips)
1   - Green Bell Pepper (cut into strips)
1   - Medium Onion (chopped)
1   - Cup Teriyaki Marinade
1/2- teaspoon pepper
1/2- teaspoon season salt
1/2- teaspoon garlic powder
1/2- teaspoon onion powder
1   - Tablespoon cooking oil

On medium heat add 1 tablespoon of oil to medium size frying pan, add venison strips, then pepper, season salt, garlic powder and onion powder,  cook until meat is no longer pink, then add vegetables and teriyaki marinade to skillet, cover and cook for 25 minutes stirring often. 

serves : 4 -  serve with rice optional

Venison Tacos



2    pounds ground venison
2    envelopes taco seasoning (1oz) each
1    medium red onion (chopped)
1    head lettuce (chopped)
2    large tomato (chopped)
1    pack shredded cheddar cheese (12 oz)
1    bottle of taco sauce
12  taco shells
2    tablespoons cooking oil
also top with sour cream if you like.
In a large skillet, brown ground venison, cook and crumble until meat is no longer pink, after meat is cooked, drain meat in strainer, then return to skillet and then add the 2 packets of taco seasoning. stir and mix well.  Then spoon venison into taco shells and top with your toppings and enjoy!
yields : 12 tacos



2    pounds venison steak (cut in 1 inch cubes)
1    large green pepper (chopped)
1    large onion (chopped)
2    cans mushrooms (stems and pieces) 4oz cans
2    tablespoons cooking oil
pepper, season salt, onion powder, garlic powder
In a large skillet add oil and cubed venison, then season with pepper, season salt, onion powder and garlic powder,  cook on medium heat until venison is no longer pink, drain meat in strainer then put venison back into skillet, then add green pepper, onions and mushrooms, cook on medium heat until veggies are tender. You can eat as is or serve over white rice.
Yields :  4 servings
Enjoy !



1    pound ground venison

1    egg

1    sleeve of saltine's (crushed)

1/4 cup bbq sauce

1    small onion (chopped)

1/2 teaspoon black pepper

1/2 teaspoon season salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2    tablespoons brown sugar

2    tablespoons worcestershire sauce



3/4    cup bbq sauce

2       tablespoons brown sugar

1       tablespoon worcestershire sauce


In a large bowl add first 11 ingredients, as their listed to the bowl, mix well with hands, then form into a loaf and place it in a 3 x 7 loaf pan that has been sprayed with non stick cooking spray. Cook meatloaf in oven at 350 degrees for 45 minutes, while meatloaf is cooking, in a small bowl add all 3 glaze ingredients and mix well. after meatloaf has cooked for 45 minutes, add glaze to top of meatloaf brushing glaze on evenly, return meatloaf to oven, cook for another 15 minutes, after glaze has cooked for 15 minutes, remove meatloaf and serve.




2 pounds of ground venison

1 large onion (chopped)

1 can of dark Kidney beans (15.5 oz)

1 can of light Kidney beans (15.5 oz)

2 cans of diced tomatos (14.5 oz)

1 can of tomato juice

1 packet of chili seasoning

In a large skillet add ground venison and onion.  Cook and crumble venison til no longer pink.  Drain grease in strainer.  Next, put the venison and onion into a crock pot.  Add the remaining ingredients in order to the crock pot and stir in.  Cook on low for 8 hours stirring frequently.  When done scoop the chili into a bowl and add some shredded cheese and a small spoon full of sour cream if you like.  Stir in and enjoy!



12 butterflied venison tenderloin steaks

2 tablespoons of cooking oil

3/4 cup A1 steak sauce

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon onion powder

1/4 teaspoon season salt

1/4 teaspoon paprika

In a one gallon Ziplock bag add A1, garlic powder, black pepper, onion powder, season salt and paprika.  Seal and shake.  Next, add the 12 venison tenderloin steaks.  Seal bag.  Turn and shake bag to coat the steaks.  Refrigerate for six hours.  In a large skillet, heat up the 2 tablespoons of cooking oil about 2 minutes on medium heat.  Remove tenderloin from bag and cook for about 5 minutes or until juices run clear.


Yields: 4 servings





2 pounds of ground venison

2 tablespoons of cooking oil

1 large onion (chopped)

1/4 teaspoon of black pepper

1/4 teaspoon of season salt

1/4 teaspoon of garlic powder

1/4 teaspoon of onion powder

2 cans of sloppy joe sauce (15.5 oz can)

3 tablespoons of brown sugar

1 8oz bag of shredded cheddar cheese


In a large skillet add first seven ingredients.  Cook on medium heat.  Crumble and stir meat frequently.  When meat is no longer pink drain grease in strainer and return venison to skillet.  Add 2 cans of sloppy joe sauce and the 3 tablespoons of brown sugar.  Stir in and cover.  Cook for 30 minutes.  After 30 minutes open and add the 8 ounces of cheddar cheese to the skillet.  Stir in until all the cheese is melted.  Spoon venison sloppy joes on to hamburger bun and enjoy!



6  Venison Steaks
2  Tablespoons Canola Oil
2  Cans Cream of Mushroom Soup (10.5 oz each)
1  Cup of Milk

Season Salt


In a Large Skillet add 2 Tablespoons of Canola Oil. Cook oil on medium heat for a bout a minute. While Oil is heating, pepper and season salt to taste on both sides of Venison steaks, then add to Skillet. Cook on both sides turning frequently until juice's run clear. Then place Venison steaks in a Crock Pot.  In a Large Bowl add the 2 cans of Cream of Mushroom soup and the 1 cup of milk. Stir until smooth. Pour mushroom gravy over Venison steaks. Place lid on Crock Pot and cook on low for 3 hours.

Yields : 6 Servings                                     Enjoy!


 2  Pounds of Venison cut up into 1 inch cubes
 2  Tablespoons Canola Oil
 2  Cans of Beef Broth (14 oz each)
 2  Bags of frozen Mixed Vegetables (16 oz each)
 1  Large Onion (Chopped)
 2  Stalks of Celery (Chopped)
 2  Beef Bouillon Cubes
 1/2 Teaspoon Season Season Salt
 1/2 Teaspoon Ground Pepper
 1/2 Cup Milk
 2  Tablespoons Corn Starch

In a large skillet add 2 tablespoons of Canola oil, heat Canola oil over medium heat. After about a minute, add Venison, season salt and pepper. Stir Frequently until juice's run clear.  When Venison is done, drain meat in a strainer to remove juice's.  In a Crock Pot add drained
Venison, 2 cans of beef broth, 2 bags mixed vegetables, chopped onion, chopped celery, and 2 beef bouillon cubes.  Stir and mix all ingredients together.  Place lid on Crock pot and cook on Low for 5 hours.  After the 5th hour of cooking, in a small bowl add 1/2 cup of milk and 2 tablespoons of corn starch.  Stir until smooth, then add to Crock Pot.  Turn Crock Pot on warm and stir Venison stew every 15 minutes for an hour to thickin.

Cooking time 6 hours                    Enjoy!