Skillet/Stir-Fry Recipes

Welcome to Cookin' With SusieQ's Venison Skillet/Stir-Fry Recipes.
Please send me your recipes.

Skillet/Stir-Fry Recipes

These recipes were sent to me by Bobo Bob
BoBo's Own Tex-Mex Venison
2 to 3 lbs. venison tenderloin or boneless steak cut in 1" cubes.
Brown meat in large cast iron skillet
Add 2 12 oz. tins corn niblets
1 cup shredded cabbage
1 28 oz. btl. of hot or mild salsa-reduce
Heat and simmer for 30 mins. Serve over baked potato, boiled rice or pasta.

BoBo Bob's Camp Favorite
Mini-Meatball Minestrone, Italian Buck?
Ingredients: FOR SAUCE
1 28 oz. can tomatoes (cut-up)
2 cups shredded cabbage
2 small. zucchini (sliced thin - optional)
2 tins of 12 oz. whole kernel corn
2 ribs celery sliced
1 onion chopped
1/2 cup broken vermicelli
1 cup dry red wine,
(very important ingredient) 1 beef bouillon cube crushed
2 tsp. oregano
2 tsp. basil
1 tsp. garlic powder and or 2 cloves
1/2 lb. sliced fresh mushrooms
4 cups of water

Ingredients: FOR VENISON MEATBALLS
Combine 1 beaten egg
1/4 cup milk
2/3 cup crushed vegetable thins (christies)
1 tsp. Worcestershire sauce
1 lb. ground venison
Oregano and basil to taste
Shape into 36 meatballs and brown in fry pan medium heat careful not to burn.
Bring mixture to boil- cover and reduce heat for 15 mins. uncover and Add meatballs and cook slowly until veggies tender, stirring frequently so weight of ingredients do not settle to bottom and burn. Last february increased ingredients 14 times and fed members from provincial DNR at curling tournament in ST. Stephen, NB. Served 104, 2 cups each. It was the hit of my weekend cooking. Hope you and your readers enjoy, a little french now, side serving of french or italian loaf buttered, BON APPETITE.

These recipe were sent to me by Butch Oneal
Butch Oneal Original
Quick fry/brown venison (preferably backstraps) to contain juices.
Take two 14 oz (or more dependent on how much venison) cans of manwich sandwich sauce and pour over the venison. Thin to your desire by adding beer or water. Add sliced onions Salt and pepper to taste and simmer for about 20-30 minutes and enjoy. It will melt in your mouth. Spices for taste is only limited to Your imagination.

This recipe was sent to me by Tracy
Venison Sushimi (try this one at your own risk)
Cut venison into paper thin strips of about 1"x2" long.
Add crushed garlic and Japanese pickled ginger.
Eat.... "When in Japan do as the Japanese do."
(Jim was stationed in Japan and Tracy is his wife.)

This recipe was sent to me by Cole Young.
Venison Stir Fry (It's quick and easy!!)
2 tbs. oil
1 tender loin from deer
2 cloves garlic
1 large onion
1 green pepper
20-30 mushrooms
1 cup broccoli
1 cup cauliflower
2 tbs. corn starch
1/2 cup brown sugar
4 tbs. soy sauce
2 tbs. Stir fry sauce

Mix oil, garlic (chopped), onion and thinly sliced deer into a hot wok. Cook meat until almost done and remove. Add remaining veg. with some water to steam them. Mix starch, sugar, soy and stir fry sauce with a cup of water. Keep on side. Add meat to veg and cook for 5 min. Add sauce and stir often. sauce should thicken nicely. Poor over rice or noodles!! Very Yummy!!

This recipe was sent to me by Butch O'Neal
Pepper Steak
You need a frying pan with a tight lid for this one.
2 lbs of moose, caribou or deer steaks, cut into about 1/2" by 3" strips.
1/4 cup vegetable oil
1 large onion sliced or chopped
1 clove of garlic, minced
2 tablespoons of soy sauce
1 teaspoon salt
Pepper to taste
1/2 cup water
1 large green pepper, cut in strips
Either an 8 oz can of mushrooms or a cup of fresh ones, sliced
1 16 oz can of tomatoes
1 tablespoon of cornstarch mixed in 3/4 cup of water

Brown the meat in the frying pan in the oil, add the onion and garlic and sauté until transparent. Add the soy sauce, salt , pepper, and water. Cover and cook over low heat for about 45 minutes. Add the remainder of the ingredients and simmer for about 10 minutes. Serve over rice or potatoes. Enjoy.

These recipes were sent to me by Robert Gililland (crpedm).
Chicken Fried Venison
Cut thin slice strips of venison just bigger than a silver dollar, tenderize,
Bread w/flour, more pepper than salt. You can use garlic salt too.
Fry in a pan.
Good stuff and easy!

Venison Fajitas
1 lb venison meat sliced into strips
1 packet of Lowreys Fajita Mix
2 bell peppers
1 onion packet of tortillas
Choice of toppings

Brown venison meat, then sauté veggies in butter until desired tenderness, add Lowreys mix to browned venison and required water and cooking instructions on back of packet. Add veggies at the end. Serve on tortillas with toppings. (when in doubt go by the instructions on back of Lowreys packet).

This recipe was submitted by Marian (Lady Hunter)
Sweet and Sour Venison
2 lbs. Deer meat, cubed or sliced into strips (as if you were going to stir fry)
Flour
Salt & Pepper
Cooking Oil
1 1/2 C. water
3/4 C. ketchup
1/4 + C. brown sugar (depending upon how sweet you like it)
1/2 C. vinegar
l 1/2 tbs. Worcestershire sauce
1 l/2 tsp. salt
1 1/2 C. chopped onion

Dredge steak in flour, salt & pepper, and brown in a small amount of oil.
Drain well. Combine all sauce ingredients and bring to a boil.
Simmer about 20 minutes. Pour over meat and cook slowly (or put in the oven). I cook it in my big black skillet.
Serve over rice/noodles.

This recipe was submitted by Dan Hair
A Venison Supper
Cut venison roast into steaks (approx. 3/8" thick).
Put one tablespoon of vegetable oil in electric skillet set at 350 deg.
Place steaks in skillet.
Put two 4-5oz cans of mushroom stems and pieces in skillet (including juice). Cut one onion (preferable a Videllya) into small pieces and put in with venison and mushrooms. Add seasoning salt. Add Worcestershire sauce (about two ounces). Cover and cook for about 10-15 minutes. If juice is gone you have overcooked it

This recipe tip was submitted by John Bonham
Cooking with ground venison
I have been taking and consuming deer for approximately 20 yrs. There are a lot of fine recipes out there and there are some bad ones. What few realize is that ground venison can be very mild and used like beef in any of their favorite recipes that would normally call for beef. i.e. Spaghetti sauce, lasagna, etc. The trick is to brown 1 lb. venison with approx. 1/4 tsp. black pepper, 1/8 tsp. garlic powder( or 1/2 clove fresh), and a pinch of salt. When browned drain and rinse the meat quickly in a colander under HOT running water. Then proceed to use it just like beef . The taste is very mild, The fat content very low, and the enjoyment is immense.

This recipe was submitted by Cyber hick
Venison Steak
Take the meat that ye choose to cook and cut it into strips bout 1 1/2 to 2 inches long and a quarter of and inch thick. then ye cut up some green peppers onions or any vegetables ye like and cut them up just like the meat
Then put it in a frying pan and add four tablespoons of olive oil and cook it on medium on yer range and cook till the meet is brown.
Put over rice or on bread and eat.

This recipe was submitted by Steve-Jo Rarey
Venison in Mushroom Gravy over Wild Rice
4 packages of venison steak
A couple cups of 2% milk
3 packages of mushroom gravy mix
(I used schilling last time and it worked great)
2 pounds of Morel mushrooms,
Yes 2 pounds!
(wild is better, but for the sake of practicality I use store bought)
Garlic salt
Virgin olive oil
Enough wild rice to serve 6
Salt & pepper as needed.

Prepare your venison steaks by thoroughly cleaning them.
Remove all bones and fat.
Steaks can be on the smaller side 2-3 inches across is fine.
Next marinate the steaks in a bowl of milk overnight (trust me this works absolutely excellent!) Remove from milk when marinate is complete and rinse thoroughly. Sprinkle lightly with garlic salt and tenderize with a tenderizing mallet. (all you want to do is poke holes in it not smash it to pieces!)
Next, line the bottom of frying pan with olive oil and heat on med-high to high, you want it very hot. Once the oil is ready lay the venison in the pan. (be careful the oil may pop and spatter) Watch closely. All you want to do is sear both sides nothing more. Look for the meat to get just past the browning phase then remove from the pan and set aside.
Now prepare your mushroom gravy. Follow the instructions for the gravy packets of gravy, and while that is being prepared you can dice the 2 lbs of mushrooms. yes 2 lbs! cut them anyway you like but thinly sliced seems to work the best. *note: you can choose to sauté the mushrooms lightly or add them directly to the gravy. adding them to the gravy without sautéing will make the gravy thinner, but can be worth it in the long run because sautéing 2 lbs of mushrooms, yes 2 lbs! can be a real pain. Either way you now should have combined mushrooms with the gravy so now add the venison. Cover and simmer on low for one hour. You could uncover it for the last 15 min. to get the gravy to thicken up if you chose not to sauté all those mushrooms. At some point you are going to have to cook the wild rice. Just follow the directions for your choice of rice and start it so that it will finish cooking around the time your meat does. I know that's pretty obvious, but I'm on a roll. Hey! speaking of rolls... I personally like potato rolls but it's up to you. Of course a good beverage is required, I'm not even going to pretend that i can recommend a wine, but if you know of a good one then let me know. I serve with a good domestic beer and have not yet been arrested by the fashion police. Good eating!

These tips were submitted by Mic
Venison and Rabbit Tips
My favorite cut of venison is the steak, and since I butcher the deer myself, I am able to utilize the majority of it in this manner. One of the main reasons that I like the steak cut so much, is because I have found a very simple preparation for the meat, which allows it's fantastic flavor and texture to really come thru. It also works very well on wild rabbit. Italian dressing..... I told you it was simple. I prefer Good Seasons Zesty. I simply marinate the steaks overnight, poking some holes into them, flipping once, and allowing the Italian dressing to cover them completely. Then a few minutes on a hot grill, on each side..It is really, really good. I like it mostly because it does not cover up the great taste and texture of venison. If you would attempt this method of cooking with a regular venison steak, it would be very tough and dry. But if marinated first in Italian Dressing, the oils in the dressing protect the meat and actually seal in it's juices. It works great for rabbit as well. In this situation, I take a sharp knife and either stab or slice small slits in the outer muscle layer of the meat. This allows the dressing to really work its way through the muscle tissue. Then again, just a few minutes on the grill, on each side, and you have the moistest, sweetest wild rabbit you have ever tasted. One side note.. You can adjust the recipe on the dressing if you use the packets of spices from Good Seasons, where you mix it yourself in a cruet. I occasionally use balsamic vinegar instead of regular vinegar to give a little different taste. Or add a little Worcestershire Sauce for an added zing. Again, you all probably think that this is a lame recipe. In my house, my wife does not touch this meat. I like it because it is simple, fast, and really brings out the excellent qualities of the meat. Give it a try, and I think you will be sold. The longer you can marinate it the better.. I have done it for 3-4 days already..Outstanding!!!

This recipe was sent to me by Joe Kamer of Carthage NC
Marinated Deer
2 bottles beer your choice
Half a cup soy sauce
3 tsp. of Worcestershire Sauce
2 tsp. garlic salt
2 tsp. of mustard
2 tsp. onion powder

Combine all ingredients pour over sliced venison.
MARINATE over night in refrigerator
Flour and fry steaks in a hot oil until cooked slow is best.

This recipe was sent to me by Breeezy
Southwestern Backstrap
2 lbs deer backstrap, or loin
1 small package McCormick's Southwest Meat Marinade
2 tablespoons water
2 tablespoons white vinegar
1/4 cup vegetable oil

Mix all ingredients, except backstrap, thoroughly in a glass or plastic container. Add backstrap and mix in well.
Refrigerate for 1/2 hour or longer for better flavor.

These are the directions on the back of the package. It is a little spicy, it tenderizes the meat, and it's delicious!
You can broil, fry, bake, or grill the backstrap after marinating it.

These recipes were sent to me by Nova
Venison, Pan-fried
Prepare as for broiling.
Before placing in fry pan, add two tbs. oil or fat and an onion - stuck with three or four cloves. Roll onion around pan to let the fat absorb the flavor, then add chops or steaks, Pan should be hot enough to brown the onion quickly.
Sear meat quickly on both sides, then break up onion and cut down heat.
Baste onion and meat with any liquid in pan and remove to serving plate.
Add jelly or jam to top of meat, along with onions. Remove cloves.

Venison, Sautéed
Prepare as for broiling or pan-frying. Slice up onions and season with cloves and nutmeg or cinnamon. Sear quickly at high heat, then reduce heat, add two or three tbs. red wine, cider, beer or vinegar and jelly or jam. Simmer gently at very low hear for five minutes, them remove from meat. Liquid may then be strained, thickened with a tablespoon flour and poured over meat. Always serve with jam or jelly.

Venison, Swiss Steak
2 lb. (about) round steak
½ cup flour
½ tsp. salt
Pepper
½ tsp. cinnamon
Garlic or oregano, to taste
4 tbs. fat or oil
2 finely sliced onions
½ cup chopped green pepper
½ cup chopped celery with some leaves
2 tomatoes, or 1 cup juice
½ cup red wine, cider or vinegar, or crushed berries.

Drain meat from marinade and cut into serving pieces. Dip in flour, salt, pepper, cinnamon, oregano - well mixed - and pound with a mallet until flour absorbed. Sear quickly in hot fat and reduce heat. Add onions, green pepper, celery, tomatoes and liquid. Simmer for one hour.

This recipe was sent to me by Dean Hamilton
Tastey Venison Surprise
2-3 lbs venison steak
1 can mushroom soup
Cooking oil
8 oz. fresh sliced mushrooms
Salt & pepper
Water

Salt and pepper venison. In a large skillet, brown the meat in oil.
In a mixing bowl, mix mushroom soup with 10-14 oz. water and stir
thoroughly. Add this to steak and mushrooms, cover, and simmer 2 to 3
hours or until tender.
~Shirley Hamilton

This recipe was sent to me by Ted
Venison Swiss Steak
2 1/2 lbs of Venison
1/2 teaspoon salt
1/2 cup flour
dash of pepper
2 tablespoons of butter or margarine
1/2 cup green pepper, chopped
1/2 cup chopped onions
1 1/2 cup water
1 small can tomato paste
1 tablespoon bead molasses

Trim all fat from venison. Roll meat in salt, pepper and flour. Brown meat in margarine in frying pan. Add water, tomato paste, bead molasses, green peppers and onions. Bring to a simmer stirring frequently. Lower temperature and let simmer for about 2 hours, stirring occasionally. Serve piping hot boiled parsley potatoes.

This recipe was sent to me by Bush Baby
Red Whiskey Deer Chops
6 venison chops 3/4" thick
1 tsp. hot mustard
1 onion, finely chopped
Dash of Worcestershire sauce
Tarragon vinegar
Chili sauce
Dash of tabasco sauce
1/2 cup bourbon whiskey

Cover chops with onion. Add vinegar to cover chops by 1/4" in an iron
skillet. Simmertill chops are tender. Combine remaining ingredients,
except whiskey and cook at low heat, stirring occasionally until thick.
Add more vinegar and chile sauce if needed. When the sauce is thick
enough, spread generously on both sides of chops. Place in a shallow pan
and pour bourbon over them. Bake uncovered at 350 degrees for 1/2 hour.
Baste occasionally. Serves 3

This recipe was sent to me by Pat Scanlon
Cajun Cabbage
This is a favorite at the camp.
    1 lb Deer sausage( Breakfast Style)
    1 medium head of Cabbage (chopped)
    1 can Rotel Tomatoes ( I prefer 2 and I like the diced style)
    1 Onion diced
    1 seasoned Black Iron Skillet

Sauté the onion, then brown the sausage. Add the cabbage and Rotel tomatoes, cover and reduce heat to a simmer. When the cabbage is tender it's time to eat. I like it with cornbread.

This recipe was sent to me by Drjoedawg
Mustard Fried Backstraps (or other cut)
Frenches mustard
Flour
Salt
Pepper
1 teaspoon soy or allegro

Mix mustard with soy sauce. Coat meat (cubed is my favorite). Coat with flour and salt, pepper while cooking. Fry in any oil.

This recipe was sent to me by Hoy Smith
Posole con Carne de Venado
2 pounds venison
2 tablespoons butter (more if needed)
1 can hominy
1/4 pound Velveeta cheese
1 can chopped chili Rotel
1 large onion
1 clove garlic
1 serrano (or other) pepper, finely chopped
1/4 teaspoon oregano
1/4 teaspoon comino
1 tablespoon chili powder
salt and pepper to taste
1 can beer (optional, but adds a good flavor)

Cut venison into very small pieces and sauté in butter until just brown: add onion and garlic and cook until onion begins to soften. Cover with water add hominy, tomatoes and spices. Simmer for 30 minutes, then add cheese; allow to melt and stir tillthoroughly blended. Freezes well. Serve with corn or flour tortillas
Hoy from Junction, Texas...

DEER HEART IN SKILLET
1 deer heart, diced into small pieces
1/2 teaspoon salt
1/4 cup flour
3 tablespoons butter
I can (8 oz.) mushrooms
1 can (103/4 oz.) chicken broth
1 teaspoon instant minced onion
I teaspoon minced parsley

Add salt to flour and place in bag. Shake deer heart pieces until well
coated. Melt butter and brown pieces. Add mushrooms and juice, broth, onion,
and parsley. Cover and simmer for 1 hour. Serve over hot rice.

Sent in by Chuck in Wisc
Italian Chops
4 to 6 Venison chops
1 tps olive oil
salt & pepper
2 cloves garlic minced
1 med onion chopped
2 blanched tomatoes
18 oz can spagh. sauce
2 tbs oregano
2 tbs parsley
2 tbs italian seasoning
6oz mushrooms sliced.

Saute garlic in oil. add chops.
Sprinkle with salt & pepper. Brown.
Add remaining ingredients. Simmer 20 min.

This recipe is from Jeff Christainson (Hunt4Life)
Venison Marsala

1 1/2 pounds venison, backstrap or tenderloin sliced 1/4 inch thick
1/2 cup flour
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/2 stick butter
1/4 pound fresh mushrooms, sliced
2 green onions with tops, chopped
1/2 cup consomme or beef broth
1-2 tablespoons lemon juice
1/4 cup Marsala wine
Chopped parsley

Trim meat and cut into 1/4 inch slices.
Combine flour, cheese, and salt.
Dredge meat into flour mixture, shaking off as much as possible.
In 1/4 stick butter, brown meat 1 minute on each side.
Set aside and keep warm.
Add remaining butter to skillet and saute mushrooms and onions until tender.
Add consomme, lemon juice, and wine, stirring well.
Return meat to skillet and simmer, covered, for 10 minutes or until tender.
To serve, pour pan juices over meat and sprinkle with parsley.
Serves 6-8

This recipe is from D. Mawyer
Venison & Onion Stir Fry

2-3 lbs venison stew meat, roast or shoulder Ter
3 tb sage
salt and pepper
1 large onion coarsley chopped
flour to coat
vegetable oil

Cover venison with water, add sage and salt and pepper. simmer until very tender and meat falls off the bone if not deboned. Remove meat from pot and shred with a fork. Add coarsley chopped onions, salt and pepper to taste and coat mixture with flour. Brown quickly in vegetable oil and serve.