Stuffed Venison Chops Or Steaks Recipes

25 BEST WAYS TO COOK VENISON

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a venison recipe in 30 minutes or less!

STUFFING-TOPPED VENISON CHOPS

Steps:

• In a large skillet, brown chops in oil on both sides. Transfer to a greased 11x7-in. baking dish; add enough broth to reach top of chops. In a large bowl, combine stuffing ingredients. Spoon over chops. , Cover an bake at 350° for 30 minutes. Uncover; bake 20-30 minutes longer or until a thermometer reads 160°.

STUFFED VENISON CHOPS OR STEAKS

Steps:

• Place milk in a gallon ziplock bag.
• Place All seasoning in the bag.
• Shake until seasoning starts to mix.
• Add the chops or steaks.You may use boneless back strap steaks also, ingredient reader didn't like the words.
• Refrigerate at least 4 hours or overnight.
• Drain in colander. Reserve the milk marinate.
• Add olive oil if using Hormel cooked bacon pieces and bits.
• Do not use olive oil if using bacon slices.
• In large deep frying pan add the bacon of your choice with or without oil.
• Add the diced green pepper. Sauté until tender crisp and the bacon is browned and slightly crisp.
• With slotted spoon, take out the cooked green peppers and bacon. If whole slices, cut in small pieces.
• Place in a bowl.
• Take a sharp knife and cut a pocket on the entire one side of the chop or steak.
• Stuff each chop or steak with bacon and green pepper.
• Close with one or two toothpicks stabbed at an angle.
• Brown in the olive oil or the bacon drippings. Do not overcook. Flip only once.
• Place on a platter in the oven on warm.
• Add the cold water and whisk in the flour to the oil or bacon drippings, add the reserved milk. Cook on low and whisking or stirring. Add a little more flour if you want the gravy a little thicker. Whisk to get rid of any lumps.
• Add salt and pepper if desired.
• Serve the gravy over the chops or steaks with hot buttered biscuits.

STUFFED SADDLE OF VENISON WITH PRUNES & BRIOCHE

Steps:

• Heat oven to 180C/160C fan/gas 4. To make the stuffing, melt the butter in a shallow pan, then fry the onion, garlic, prunes and bacon until the onion is translucent and the bacon is slightly coloured. Add the brioche and cook until combined and broken down, then add the sage, season and remove from heat.
• Put a sheet of baking parchment on a sheet of foil (both should be larger than your venison). Arrange four pieces of string across the kitchen counter and put the foil and parchment on top - this will help the venison to keep its shape. Lay another four pieces of string across the parchment. Lay the pancetta on top of the paper and string, slightly overlapping the slices so that they cover an area roughly the size of your opened-out venison.
• Lay the venison on top of the pancetta, skin-side down, then spoon the stuffing down the centre, patting it with your hands to make it into a sausage shape.
• Fold in the sides of the venison, along with the pancetta, so they touch or slightly overlap - use the foil and baking parchment to help you. Tie the strings around the venison, making sure that the foil and parchment enclose the meat but stay outside it. Fold in the ends and tie the other pieces of string tightly around the outside of the parcel to hold it in shape.
• Put the venison on a baking sheet or in a roasting tin. Roast for 40-50 mins or until a meat thermometer pushed into the joint reaches 60C, for medium rare meat. Rest for 10 mins, then remove and discard the foil and parchment. Brush the venison all over with butter and return to the oven for a final 10 mins. Leave to rest for 10-15 mins before removing the string and slicing.

VENISON CHOPS WITH MUSHROOM SAUCE

Steps:

• Heat the butter in a large, heavy frying pan (cast iron is best) over medium-high heat.
• Sprinkle marjoram on each side of the chops Fry the chops on each side for approximately 5 minutes.
• Move the chops to a heated platter and place the platter in a warm (150°F) oven.
• Pour the mushroom sauce into the frying pan and scrape the bottom to loosen meat particles.
• Spoon the sauce over the chops and serve immediately.
• Mushroom Sauce-----------.
• In a small frying pan over medium heat, fry the mushrooms for 5 minutes in butter.
• Add the wine and turn the heat to high for 2 minutes.
• Lower the heat.
• Blend in the sour cream and the salt and pepper.
• Pour the mushroom mixture into the large frying pan, that you cooked the chops in and deglaze the pan.

STUFFED VENISON STEAK

Steps:

• 1. Mix bread crumbs, milk, egg, and seasonings (omiting Salt) to make syuffing.
• 2. Salt the meat and cut into 2 inch by 4 inch pieces.
• 3. Spread each piece with dressing and roll, then fasten with tooth picks. Roll in flour and brown in oil.
• 4. Place browned rolls in a baking dish. Add water, cover, and cook for 2 hours at 375 degrees.
• 5. NOTE: My experience with venison is you cook it slowly. I think at 375 it would be a dried up mess. My advise is cook for 2 hours at 300 degrees as the meat is already partly cooked with the browing phase of the recipe. The long slow cooking really brings out the flavor while making it tender. I have a simular recipe that I do on 300 degrees

EMILY'S MARINATED VENISON STEAKS

Steps:

• Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove venison from the marinade and shake off excess. Discard remaining marinade.
• Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

MARINATED VENISON STEAKS

Steps:

• Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
• Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.

VENISON CHOPS IN CROCK POT

Steps:

• Place venison chops, can be right from the freezer,in a crock pot treated with cooking spray.
• Pour can of cream of mushroom soup over the top and sprinkle with the rosemary and pepper.
• Cook on low all day.