These deer venison ecipes are delicious, and quick and simple to make. Great dishes to serve with family and friends. If your looking for great ways to cook your venison recipes, take a look at our Flat Top Grill and Pellet GrillPages, as well as our Amazing Cookware Page.
1 Teaspoons seasoned salt1 Teaspoon garlic salt½ Teaspoon Crushed Red Pepper1 Teaspoon Coarse Ground Black Pepper1 Teaspoon Oregano
¼ Cup Vegetable Oil1 Red Bell Pepper, Sliced Into Strips1 Yellow Bell Pepper, Sliced Into Strips1 Sweet Yellow Onion, Sliced Into Strips1 ½ Pounds Venison, Sliced Into Strips12 Fajita Size Flour Tortillas
Fajita Toppings - Optional
1 Can Diced Tomatoes - Drained2 Cups Shredded Cheddar Cheese¼ Cup Sliced Jalapenos½ Cup of Sour CreamShredded LettuceTaco Sauce
Combine seasoned salt, garlic salt, crushed red pepper, black pepper, and oregano to make the fajita seasoning. Slice venison into two inch strips. Sprinkle two teaspoons of the seasoning mix over the top of the venison, and mix well. Cover, and refrigerate for 30 minutes.Heat two tablespoons of oil in a frying pan. Cook the bell peppers and onion until they start to soften, and remove from heat. Add the rest of the oil and cook the venison until nice and browned. Add the bell pepper and onions mixture back into the pan and add the remaining fajita seasoning mix. Stir and heat until nice and hot again. Warm the tortillas and serve with the optional fajita toppings. Delicious!
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Venison Cheddar Jalapeno Summer Sausage Recipe
1 Cup Cold Water3 Tablespoons Morton® Tender Quick®2 Teaspoons Liquid Smoke1 Teaspoon Ground Red Pepper2 Teaspoons Mustard Seed1 Teaspoon Garlic Powder1 Teaspoon Onion Powder1 Teaspoon Coarse Ground Black Pepper3 Pounds Ground Deer Venison1 Cup Shredded Cheddar Cheese¼ Cup Minced Pickled Jalapeno PeppersServe With Crackers
Mix together the cold water, tender quick, liquid smoke, ground red pepper, mustard seed, garlic powder, onion powder, and black pepper in a large bowl until curing mixture is dissolved. Add the ground venison, cheese, and jalapeños. Mix well for three minutes until well blended. Spit the mixture in half and form each half into two inch thick rolls. Wrab each roll separately and put in the refrigerator for 24 hours to allow the meat to cure, and let the ingredients spread throughout the meat. Preheat the oven or pellet grill to 300 degrees F. Line a baking sheet with aluminum foil. Remove the foil from the summer sausage rolls and place them onto the baking sheet. Bake until the sausage reads atleast 160 degrees in the center of the logs using a meat thermometer. Will take about 1.5 to 2 hours. Take out of the oven and let cool to room temperature. Dry excess grease occasionally with paper towels to absorb it. Slice into thin slices, and serve with crackers.
Wireless Meater Pork Meat Thermometer
About The Author Mike Mendenhall is the the founder of Mendenhall Outdoors. This website is an extension of the Mendenhall family’s lifestyle and passion for the great outdoors. Everything that they learn, and experience, along the way that they find may be valuable to our website visitors is on the site for you to enjoy. We highlight products and services that you might find interesting. We frequently receive free products from manufacturers to test. This does not drive our decision as to whether or not a product is featured or recommended. If you click a link on this page, then go on to make a purchase, we might receive a commission – at no extra cost to you, and does not impact the purchase price of any products that you may purchase. The Best Venison Recipe Cooking Experience Awaits!