Welcome to Cookin' With SusieQ's Oven/Casserole Recipes.
This page contains Venison recipes that are either
cooked in the oven or Casserole type recipes.
Send me your recipe(s).
Oven/Casserole Recipes


This recipe was sent to me by Peter Elliott
Venison Roast
1 Onion powder soup mix.
2 tbs garlic bits
2 tbs pepper cracked
1 tbs montreal steak spice
1 5lb deer roast
Place all in bowl rub by hand into roast all ingredients
Place into Ziploc freezer bag, pour whatever is left from bowl into bag
Pour 1 beer into bag seal and freeze
This pulls the spices right through the roast unfreeze
Roast whichever way you like enjoy
Peter Elliott



This recipe was sent to me by Bobo Bob
Layered Dinner For The Hungry Hunter
In a large roaster, grease lightly with butter. Layer thin sliced potatoes 1" thick, sliced carrots. Sprinkle: 1/2 cup uncooked rice, 2 tins of peas (alternative cream style corn) with juice from tin, Thin sliced layer of onions. Top with 2 lbs. ground venison. Pour 2 tins tomato soup over top of dinner diluted with = amt. of water. Bake at 350° for 2 hours covered. Uncover last 30 mins.  I lightly season with salt and pepper between each layer.If running a hot oven as I am I turn heat back to 325°.


This recipe were sent to me by Robbie in LA
Cajun Venison Roast
2 - 5 lb Venison shoulder, neck, or rump roast 
2 - 3 tbs. Liquid Crab Boil 
1 white onion finely chopped 2 cloves garlic 
2 tbs. cooking oil 

Put oil in cast iron dutch oven and heat then add onions and garlic. When onions are clear, add roast and brown on each side. Add water. Bring to a boil and add liquid crab boil. Simmer roast in mixture for about two hours. Remove roast from dutch oven and put in smoker over indirect heat. Let the roast cook until tender. Usually about 3 - 4 hours. Remove roast and slice while hot. 

Notes: Use just enough water to put about 1 - 1 1/2 inches in bottom of pot. Hickory, mesquite, or pecan chips soaked in water work best for the grill. The liquid crab boil is concentrated. If you use too much, watch out!     Robbie in LA 


This recipe were sent to me by Matt 
COUNTRY CASSEROLE 
1 pound deerburger 
1 chopped onion 
1 green pepper chopped 
1 16 ounce baked beans 
1 8 ounce package elbow macaroni 
1/2 cup tomato juice
1/2 tsp. salt 
1/2 cup grated mild cheddar cheese. 
THERE you have it try it you'll love it. 


This recipe was submitted by Nimrod
Nimrod's Slow Roasted Venison
Ingredients:
One Venison Roast, trimmed of natural fat.
2 pkg. of Lipton Beefy Onion or Onion Mushroom Soup Mix.
Your choice of favorite vegetables
( i.e. Potatoes, carrots, onion, celery, mushrooms, etc...), sliced to the sizes of your choice.
One red onion
One apple, sliced and/or chunked pineapple.
1/2 cup Teriyaki Sauce.
2 Cups water.
Garlic powder or minced garlic.

Directions: Mix water, teriyaki & 1 pkg. of soup mix in a bowl large enough to hold the roast.With a meat fork, poke roast several times at top, bottom & sides, rub garlic into roast. Place roast in the bowl, rotating roast in the marinade, cover & set in fridge to marinate for at least 6 hours (overnight is better). Preheat oven to 200-250°. Place roast in covered roasting pan with about half of the marinade. Surround roast with vegetables & cover top of roast with the sliced apples/pineapples. Cut red onion into rings, separate. Cover roast and vegetables with the onion rings, cover pan & place into oven, allowing to cook for *5-8 hours until tender, *basting occasionally with the juices/marinade. Sprinkle some of the 2nd pkg. of soup mix over the roast & vegetables after basting each time until the soup mix is gone. Test tenderness with a fork.*oven temperatures vary, so start at the lower temperature first & adjust accordingly. *Basting is important to the effectiveness of slow cooking lean meats. This recipe is a somewhat time consuming, but well worth the effort! Give it a try & Enjoy. 8^)


This recipe was submitted by Rod "Woody" Woods
VENISON CASSEROLE

2 lb Ground venison or beef
8-10 slices of bacon
2 cans of tomato soup (un-diluted)
2 cans of whole kernel corn
1 Med. Onion (chopped)
1 Tsp. Garlic Powder or crushed Garlic (optional)
1 pkg. Chili seasoning
2 boxes of Jiffy cornbread mix
PREPARATION
In a large skillet cook bacon, remove bacon and drain on paper towel, save drippings. Brown hamburger and onions in drippings. Add the 2 cans of tomato soup, and chili seasoning. Let simmer for about ten minutes. After simmering, layer the hamburger in a 9x14 baking dish. Then layer in the 2 cans of corn. Then layer in the bacon strips. Or crush bacon and spread on top of corn. Mix corn bread batter (little runny), and spread on top of other ingredients. Bake @ 350 degree oven until corn bread mix is golden brown. 


This recipe was sent to me by Mrs. Twang(Aaak)
Five Hour Venison Stew
Into a dutch oven pour:
3 cups tomato juice
2 tablespoons sugar
1/2 teaspoon lemon & pepper seasoning
4 tablespoons tapioca
Add 2 pounds venison cubes and submerge

Add chunks of the following Vegetables:
6 carrots
5 stalks of celery
3 potatoes
1 large onion
Cover tightly and bake at 250 degrees. NO PEEKING!


These recipes were sent to me by Nova
Roast Venison
Place meat in roasting pan and smear it well with fat and crushed wild grapes, cranberries, juniper berries or currants, (or jam) or place bacon strips over whole top and pour red wine, cider, or fruit juice over.  Bake in moderate (350) oven, about 25-30 minutes per pound. Do not overcook.

Venison, Broiled
After the meat has steeped will in the marinade, cut into chops or steaks and dip meat into melted fat or oil, season with salt, pepper or cayenne, a dash of nutmeg or cinnamon, and two tbs. vinegar - or beer, cider or whiskey. Broil under hot fire quickly on both sides, spooning up any juices and basting when turned. Five to six minutes each side will not dry out meat. Pour over the remaining liquid in pan and serve with cranberry, grape, or currant jelly or jam.


These recipes were sent to me by Mark Scouten "Mass"
VENISON MEDALLIONS WITH MUSHROOMS
Ingredients:
1 3/4 lb. assorted fresh mushroom sliced (shiitake, oyster, button, ext.)
1/2 lb enoki mushrooms sliced
1/2 c. olive oil
6 tbs. butter
2 tbs. fresh thyme, chopped
1 1/2 c. beef broth
1 c. dry red wine
6 venison tenderloin steaks, 1 1/4 inch thick
Preparation: toss mushrooms with salt and pepper. Broil on large sheet pan 3 minutes on each side. Turn oven to 250°, keep mushrooms warm. melt 3 tbs. butter in each of 2 heavy skillets. Season steaks with salt and pepper, cook about 4 minutes per side for rare. divide wine and broth between skillets and simmer, about 5 minutes. Divide steaks among plates. Spoon mushrooms and pan juices over meat. Serves 6

VENISON PRIMA
Ingredients:
2 lb venison, steaks or loin 
1/4 cup olive oil 
1 cup italian bread crumbs 
1/4  lb provolone cheese, sliced or grated 
For sauce:
1/2 c. chicken broth 
1/4 c. white wine 
2 tbs. butter 
2 tbs. flour 
1 c. sliced mushrooms fresh 
4 tsp. lemon juice 
1 small onion sliced thin 
2 tbs. sour cream 

Preparation: Roll venison in oil than in bread crumbs. place on broiler pan & broil under low flame (10-15 min for steaks, 15-20 min for loin) turning occasionally. REmove and top with cheese. return to broiler long enough to melt the cheese Remove, place on serving dish. add sauce, serve and enjoy. 

For sauce:  In sauce pan melt butter sauté onions and mushrooms till onions are clear. Add flour and stir till flour is moistened. Add wine and broth, simmer till thickened, turn off heat add sour cream stir well. 


This recipe was sent to me by Matt Lemmon
Herb Roast
Here is a recipe that I found to be very good with any kind of roast,
especially Elk.  But it is also good Deer, Antelope, and Caribou.
3-4 pound rump, lion, or rib roast
1 tablespoon cooking oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
2 teaspoons marjoram
1 teaspoon dried thyme
2 teaspoons dried rosemary
1 teaspoon powdered garlic
1 cup apple juice
1 cup water
Preheat oven to 325°.  Dry the roast and cut several slits in it,about 1/2 inch deep. Rub the roast well with oil, then sprinkle it with the salt and pepper.  Mix the flour, marjoram, thyme, rosemary, and garlic; thenpat this mixture onto the roast and stuff it into the slits.  Insert a meat thermometer into the roast.  Pour the apple juice and the water into ashallow pan of suitable size to hold the roast. Put the roast directly into the liquid, then put, uncovered, into the oven. Bake about 1 hour, until flour mixture adheres to meat.  Baste and bake for another hour, basting several more times. The meat thermometer should read
160° for medium doneness; 170° for well done.


This recipe was sent to me by Gary E. Schuster 
French Fries Casserole
1 lb. Ground Venison
1 small Onion chopped
1 can Cheddar Cheese Soup
1 can Cream of Celery Soup
Frozen french fries
Pepper to taste

1.  Dice onion and mix with ground meat, pepper and brown in skillet.
2.  Press into bottom of a 9x9" Casserole dish.
3.  Mix together both cans of soup but DO NOT DILUTE. Spread over meat mixture.
4.  Cover entire surface with frozen french fries.
5.  Bake at 350 degrees for 40 minutes -- fries should be golden brown.
PS you may want to add some hot sauce to meat mixture if you are so inclined. Enjoy!


This recipe was sent to me by Treehopper
Venison and Bean
2 lb ground venison
Half cup onions diced
1 cup bbq sauce
2 tbs.. brown sugar
16 oz. baked beans
1 can pillsbury flaky biscuits
1 cup cheddar cheese
Brown venison and onions add bbq sauce brown sugar and beans grease 9x13 glass pan pour this mixture in pan place biscuits around edge and place cheese in middle bake at 350 for 30 min.


This recipe was sent to me by Ed Despart 
VENISON HEART RECIPE
Thoroughly clean and trim excess fat
Take your favorite bread or meat dressing
Stuff heart ventricles completely cover the entire heart
Place in a covered pan in oven at 350 for 30-45 minutes depending on size.


This recipe was sent to me by Mark
Porcupine Meatballs
1 LB of deer ground 
1/8 tsp. garlic powder
1/2 cup uncooked rice
1/8 tsp. pepper
1/2 cup water
1 can tomato sauce 15 oz.
1/3 cup onion
1 cup water
1 tsp. salt
2 tsp. worcestershire sauce
1/2 tsp. celery salt
Heat oven to 350 mix meat rice 1/2 cup water, onion, salts, garlic powder and  pepper. Shape into balls. Place in ungreased baking dish 8x8x2. Stir together The can of tomato sauce, 1 cup water and  2 tsp. worcestershire sauce pour over meat balls. Cover with foil & bake 45 min Uncover and bake 15 minutes. 


This recipe was sent to me by Barry D. Lyons
Lyons Pot Roast
1. Venison Shoulder or Ham
4. Cans of Campbell's French onion soup
2. Cans of Campbell's Golden Cream of Mushroom soup
1. Sliced Vidallia Onion or sweet Onion if previous is out of season
5. to 10 Potatoes Depending on Oven Roast Dish Size
1. Bag Carrots
2. tablespoons Mrs. Dash Season instead of salt
2. tablespoon's of pepper

First I marinate my ham or shoulder over night in the same pot with Coca-Cola usually a 2 liter bottle in the fridge. Preheat oven to 225° Then after draining off the marinade I mix the soups and stir well until all of the soups are well mixed. Then I add the onion. Next reinsert your venison. Next I personally like to leave the skin on my potatoes and cut them up in small cubes and add as much as you like then the carrots (more the better). Sprinkle all spices over top of roast and place lid on top. Insert into oven and let cook for 8 hours and by time your back in from the woods or returning home from work roast is falling apart you can shred with two forks and serve.

Feeds Two Families of six if Roast is decent size and by the way no one will ever know that this is venison unless told I fed this to my neighbor who loves venison and he asked me if I ever thought of preparing venison in this manner and when he was told that it was venison he still could not believe it.

This same recipe can be fixed on a smaller portion just halve all ingredients.   Enjoy


This recipe was sent to me by Marla
Venison Pizzaburger Pie
1 lb. ground beef
1 medium onion, chopped
1/2 t. salt
1/4 t. pepper
1 1/2 cup milk
3/4 cup Bisquick
3 eggs
1 can pizza sauce
1 cup shredded Mozzarella cheese
Preheat oven to 400° .  Grease 10" pie plate. Brown ground beef and onions.  Drain.  Stir in salt and pepper. Spread into pie plate.  Beat milk, Bisquick, and eggs until smooth. Pour over hamburger mixture.  Bake for 25 minutes. Remove from oven and top with pizza sauce and then the cheese.  Bake 5-8 minutes.


This recipe was sent to me by Michael G Ehlis
H C H Beans
2 cans pork and beans
1 can lima beans
1 can kidney beans
(put all above in large pan)
Cook but do not brown or crisp below
1/4 lb. bacon
l lb. deer or elk burger
1 onion
Add to above--then add
1 cup ketchup
1/2 cup brown sugar
2 Tablespoons mustard
2 Tablespoons vinegar
Salt and pepper to taste
Mix all together
Bake 1 hour at 300 degrees


This recipe was sent to me by
Venison Medallions With A Smoked Bacon and White Bean Ragout With A Creole Mustard Sauce
2 pound venison loin
Salt
Freshly ground pepper
2 tbs. chopped thyme 
2 tbs. chopped garlic
1 cup olive oil 
1 cup white wine
¼ cup minced shallots
½ cup Creole mustard
2  cups demi-glace
6 oz. chopped bacon
½ cup minced onions
2 cups chiffonade of fresh spinach
½ pound Cannellini Beans, cooked until tender
1 large onion cut into thin rings
½ cup Crystal hot sauce
1 cup flour
1 tbs. finely chopped fresh parsley

Preheat the fryer, Preheat the oven to 400º F.  Cut the loin into 8-ounce medallions.  Season with salt and pepper.  In a mixing bowl, whisk the thyme, garlic and olive oil together.  Place the venison in a large zip-lock bag.  Pour the marinade over the venison.  Seal the bag completely.  Place the bag in the refrigerator and marinate overnight.  Remove the venison from the marinade.  Heat a large sauté pan over medium heat.  When the pan is hot add the venison and sear for 2 to 3 minutes on each side. Remove from the pan and place on a parchment lined baking sheet and set aside.  Place the venison in the over and roast for 6 to 8 minutes for medium rare.  In a saucepan, over high hear the add the white wine, shallots and mustard.  Bring the liquid to a boil and reduce the heat to medium and simmer until the mixture reduces by ½ about 4 minutes.  Whisk in the demi-glace.  In another large sauté pan over medium hear, render the bacon until crispy, about 5 minutes.  Add the onions, Season with black pepper.  Sauté for 2 minutes.  Add the remaining garlic and spinach and continue to sauté for 2 minutes.  Add the beans, season with salt and pepper.  Continue to sauté for 4 minutes.  Remove from the hear and set aside, keeping warm.  Remove form the oven and rest for a couple of minutes before slicing.  Season the onions with salt and pepper.  Toss the onions in the hot sauce.  Season the flour with Essence, Dredge the onions in the seasoned flour, coating completely.  Fry the onions until golden brown about 2 to 3 minutes.  Remove from the oil and drain on paper towels.  Season with Essence.  To serve, slice each medallion into ½-inch pieces.  Spoon the sauce in the center of each plate.  Spoon the relish in the center of the sauce.  Fan out the venison around the relish.  Pile the onions in the center of the relish.  Garnish with parsley.  Yield: 4 servings 


This recipe was sent to me by Wayne McIntyer
Campers Supper
2 lb. ground venison
salt sprinkle
pepper sprinkle
1 tsp. garlic powder
1 head cabbage 
3 cups carrots, peeled and shredded
4 cups potatoes, shredded
1 large onion,sliced
6 slices velveeta cheese
pre heat oven to 350º Season venison with salt, pepper and garlic power.Mix
well. form 6 patties.Place each patty on one cabbage leaf on a double sheet
of foil.divide carrots. potatoes. onion and cheese slices evenly over patties and top each with another cabbage leaf. seal foil around each patty and bake 30-40 minutes  Serving: 6 (alternate meats: elk, moose, antelope, caribou) 


This recipe sent in by Jana Davis
Brunswick Georgia venison pot pie
1/2 LB VENISON BITE SIZE PIECES
1/4 CUP SOY SAUCE
8 BEEF BOUILLON CUBES
SALT AND PEPPER TO TASTE
1 CAN CREAM OF MUSHROOM SOUP
1 CAN CREAM OF POTATO SOUP (ROASTED GARLIC)
1 CAN OF VEG-ALL
1/2 CUP OF MILK
2 - 9 INCH PIE CRUST

In a sauce pan bring the 1st four ingredients to a boil.  Cover and cook on med. heat for 35 mins. Drain.

In a  bowl combine cooked venison and ingredients 5-8. Spoon into one pie crust, cover the top with the other pie crust and pinch the edges. Bake 375° for 40 mins. Serve over rice. 


This recipe was sent in by MISSIE TRESKOLASKY
DEER ROAST
3 LB. DEER ROAST
ONION SALT 
GARLIC SALT
CELERY SALT
RUB THE ROAST WITH A LIBERAL AMOUNT OF THE ABOVE SALTS.  RUB ALL AROUND THE ROAST. PUT ROAST INTO ROASTING PAN AND COVER THE TOP OF THE ROAST WITH BACON STRIPS. ADD GINGERALE SO IT IS ONE INCH DEEP IN THE BOTTOM OF THE PAN.  USE CANADA DRY GINGER ALE ONLY!!  COVER THE ROAST. BAKE AT 325°, BASTE ONCE WHILE, UNTIL THE ROAST FALLS APART.  ABOUT 3 ½ TO 4 HOURS. MAKES ITS OWN GRAVY.


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