Whether you are an old hat at deer hunting or are headed into the woods in hopes of getting your first deer, there are a few things to keep in mind to ensure a favorable outcome. The best way to ensure that the venison you serve your family and friends for supper is as flavorful as possible is to take only a well-placed shot, do a thorough, clean job during field dressing, and cool the meat as quickly as possible. More often than not, if someone says they just don’t like the taste of venison, one or more of those steps wasn’t followed, or perhaps the meat was overcooked. Assuming you took all the proper precautions and have a variety of cuts from processing the deer, let’s look at a few ways to prepare mouth-watering meals.

Venison Chili

One of my family’s absolute favorites, especially now with the cooler, crisp fall weather, is venison chili. It is not difficult to make and lends itself to ingredient swaps to suit your family’s preferences. I begin by selecting the largest soup pot available – in the 16-20 quart range.

Here is my recipe:
– 3 lbs. venison burger
– 2 large cans of chicken broth (or beef broth) & 2 large cans of red kidney beans
– 2 large cans diced tomatoes (I also add a quart of my canned stewed tomatoes)
– 2 large sweet onions, two red or green bell peppers, 7-8 stalks of celery, and a one-pound pack of sliced mushrooms – all chopped or diced.

Combine the cans of broth, beans, and tomatoes in the soup pot, then bring to a gentle boil. Meanwhile, in a cast-iron skillet, brown the venison burger and add it to the pot. Chop or dice the onions, peppers, and celery, then brown them in the same cast-iron skillet, and add them to the pot along with the chopped mushrooms. Add chili powder, and then salt and pepper to taste. Consider adding minced garlic and/or freshly chopped parsley or cilantro. Allow all ingredients to simmer for at least one hour. When serving, garnish with parsley or cilantro.

What is not consumed over the next few days can be frozen in quart containers and will make a quick and delicious meal for months to come.

Bacon-wrapped Venison Jalapeño Poppers

For a small gathering with just a few friends, or for a family reunion with dozens in attendance, folks will stand in line for this fun-to-make, fun-to-eat appetizer. As always, bacon wrapped around this mouth-watering morsel makes it taste even better!

You will need:

One pound of venison – tenderloin or backstrap is preferred.

A pack of sliced bacon (cut slices of bacon in half – thin sliced bacon works best)

Cream cheese, 6 jalapeño peppers, one large sweet onion, and Italian dressing (here, I prefer Gazebo Room Greek dressing)

Begin by cutting the venison, onion, and jalapeños into 1½- to 2-inch by ½-inch slices, and cutting the bacon strips in half.

On the bacon strips, stack the venison slice, a slice of jalapeño, and a slice of onion — topped with a swipe of cream cheese on the onion slice.

Wrap the bacon strip around the ingredients and insert a toothpick (toothpicks should be previously soaked in water).

Place the poppers in a container, add the Italian or Greek dressing along with your favorite marinade, and let them rest in the refrigerator for at least 2 hours.

Grill over medium heat until bacon is done. Enjoy. (I promise you – you will…!)

Venison Steak

High in protein, low in cholesterol, and pleasing to the palate — especially cooked over a wood fire — a venison steak is simply hard to beat. But there are two tricks to making it a crowd-pleasing entrée. A light coating of Italian dressing or Gazebo Room Greek dressing will keep the meat from sticking to the hot griddle without detracting from the great taste. Secondly — and most importantly — do NOT overcook venison. For venison to be at its best, it should be cooked to medium-rare or medium, then allowed to rest for 4-5 minutes before serving. Any venison cooked beyond medium (toward well-done) becomes tougher and less flavorful.

I hope you will try these recipes and discover that venison is not just a healthy meat but also delicious table fare.