Venison Recipes

Take two steaks or any other meat you want. Stick it in the oven, in a roaster pan, cover the meat with water,spices,worcestershire, add half an onion. Cook on 300 for 4 hours. When you get it out, it should fall apart and taste exactly like roast beef. Pour the meat and all contents into a crock pot. Add a bag of frozen mixed vegetables....best soup you'll ever eat.


You can do the same thing, skip the crock pot and add carrots and potatos to the roaster. Pour the water out in a pan when everything is cooked, turn it into gravy and pour it back in.

This is great for backstraps or steak.
 
Never use precise measurements, so I'm guesstimating.
 
In a tupperware container big enough to lay the chops or steaks flat, mix about 1/2 cup soy sauce, 1/2 cup dark beer (Yuengling Black & Tan or Amber Bock), 4 tablespoons of brown sugar, 3 cloves of fresh, minced garlic, and about 1 teaspoon of ground ginger. 
 
Score your meat with a knife, toss in the meat, cover & shake, shake, shake.  Let it sit about 4-6 hours shaking about every hour.
 
I always grill it outside.  Cook over medium low heat till the outside is slightly charred.  Medium rare is the best, since venison doesn't have much fat and dries out pretty quickly. 
 
Best venison I've ever had.