Venison Pastrami - Goose, Wild Turkey, Pheasant

You can use about any cut of venison you’d like for this recipe, but I went with an eye of round because it was thinner and would require less curing time. Any roast cut from the round or even a blade steak from the front shoulder would do.


Ingredients
Cure:
- ¼ cup Tender Quick
- 2 Tbsp. brown sugar
- 1 Tbsp. black pepper
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 1 tsp. paprika
- 1 tsp. allspice

Rub:
- 3 Tbsp. black pepper
- 1 tsp. ground coriander
- 1 tsp. garlic powder

Directions
1. Mix cure ingredients and coat venison roast thoroughly. You really want to pack on the cure, leaving no surface uncovered. Place roast in gallon-size plastic bag and stick in the refrigerator.
2. Turn the roast once or twice a day. After a day or two, liquid will start to appear in the bottom of the bag. This is normal. Total curing time depends on the thickness of your roast, but consider five days the minimum.
3. At the end of the curing period, remove the roast from the bag and rinse thoroughly. Soak the roast in a bowl of cold water for a few hours or overnight. Remove roast from soaking water, rinse, and dry thoroughly.
4. Coat the roast with the rub and place in pre-heated smoker. Smoke to 150 degrees.
5. Place the roast on a sheet of tinfoil, splash with a little beef stock and seal foil tightly. Let this steam for about 30 minutes. Remove from tinfoil, slice and enjoy.

Free Venison Recipes: Venison Goulash

Free Venison Recipes: Venison Goulash

Great tasting venison is nature's gift to every deer hunter.
It can be a challenge finding new, great tasting venison recipes that your family likes. This can be especially true with ground venison.
Don't get me wrong here, I love venison meat in all forms. But sometimes I grow tired of plain old venison burgers. I like to spice it up a bit. Make something new that sticks to the ribs.
Here is another great tasting ground venison recipe that tastes great on cool fall nights.

Ground Venison Goulash

1 pound lean ground venison

4 potatoes, peeled and cubed

1/4 cup sliced onion

1 1/2 cups frozen corn kernels

1 (15 ounce) can cut green beans, drained

1 cup elbow macaroni

1 teaspoon salt

1 teaspoon ground black pepper

2 (8 ounce) cans tomato sauce

2 teaspoons Worcestershire sauce (optional)

1 teaspoon garlic salt

1/2 teaspoon dried basil

Directions:
1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Add all ingredients (except noodles) to browned ground meat and simmer for 1 hour, then add noodles.
Grab your favorite spot at the dinner table, fill your plate, sit back and enjoy!

Free Deer Meat Recipes: Venison Meatballs with Pepper Sauce

Free Deer Meat Recipes: Venison Meatballs with Pepper Sauce

Ground venison is a great meat to work with when it comes to cooking. Like many other ground meats, ground venison has literally hundreds of uses. The challenge with ground venison, as with other ground meats, is finding great tasting venison recipes.
Here is another great way to use your ground venison.
You can serve these tasty venison meatballs as appetizers or over rice or noodles as a main dish.

Venison Meatballs with Pepper Sauce

Ingredients:

1 cup evaporated milk

1 tablespoon Worcestershire sauce

1 envelope onion soup mix

2 pounds ground vension

Sauce:

1/2 pound fresh mushrooms, sliced

1 1/2 cups ketchup

3/4 cup packed brown sugar

3/4 cup water

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

2 tablespoons chopped onion

1 tablespoon Worcestershire sauce

In a large bowl, combine the first three ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on a greased broiler pan. Broil 4-6 in. from the heat for 5-8 minutes or until browned. In a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; add meatballs. Simmer, uncovered, for 1 hour or until the meat is no longer pink.
Serve as appetizers or serve over noodles or cooked rice as a meal.