Category Recipes

This Simple Deer Steak Recipe Will Be One That Becomes A Family Favorite

I don’t know if you do it in your family, but in ours, we do the “birthday dinner request” thing. This means that on birthdays you get to pick what you want to be cooked and then we all gather together for a family dinner and I make it. And as luck would have it my husband’s birthday is the first day of the year so we can always count on having his yearly favorite Cream of Mushroom Deer Steak Recipe over rice or pasta with my famous Baked Caramel Cheesecake from scratch. Yes, he’s spoiled!

Personally, I would rather have a smoked turkey with a side of strawberries and shortcake but he ALWAYS picks this recipe so it makes it easy to plan for. This simple deer steak recipe will become a family favorite in your house as well as in mine. And you’ll find that on those nights when you have very little time to whip something up, my Cream of Mushroom Deer Steak Recipe will be a go-to time and time again. I promise, with only a few ingredients, and just a short amount of time to prepare, you will be sending me a nice note to say THANK YOU, KELLY!

Cream Of Mushroom Deer Steak Recipe

What You Need:

• 2 lbs of deer steak (cut into small chunks)
• Canola oil
• 2 Family Size Cans Of Campbell’s Cream of Mushroom Soup
• 1/2 C Milk

Directions:

First, in a large skillet, I place a small amount of canola oil and turn the heat to medium heat. When it gets hot I put in the meat chunks and I brown them until good and done on both sides. You’ll need to season the meat to your own taste but for my husband, I normally season with garlic salt and pepper. We LOVE garlic salt. I put garlic salt on just about everything.

Next, I put the brown deer steak chunks on a paper towel to let the grease drain from the meat.

Time To Prepare The Cream Of Mushroom Soup!

After the meat drains I open up the two cans of soup and put it in a large saucepan and turn the heat on low and let it cook. This is the time I add the milk. You must continually stir or else the soup will scorch to the pan. I have done that before and it tastes like burnt milk. It’s horrible, so stir, stir, stir until it’s creamy.

Once you have the soup ready it’s time to add the meat. What I do is just scoop the deer steak into the large saucepan of the cream of mushroom soup and continue to cook on low until it’s bubbly and blended together well.

And that’s it! It’s done!

Cream Of Mushroom Deer Steak Recipe Goes Well With Just About Anything

My husband and I have a difference of opinion on what to serve with this recipe. He loves rice. Wild rice or white, he doesn’t care but it has to be poured over rice.

As for me, well I like mine poured over pasta. Whether it be angel hair pasta or just plain old egg noodles, I want PASTA! Usually, since it’s his birthday meal, I give in and do the rice. What kind of wife would I be if I demanded my way on his birthday?????

As for sides, I usually do garlic bread and peas and potatoes or some other green vegetable. I know, I know, potatoes and rice…too much starch. But around here we love our starch!

Regardless of what choices you decide on, I promise that my Cream of Mushroom Deer Steak Recipe will be a hit with your family and it might even become a “birthday request” recipe. I would be tickled to find out that it sparked a new “tradition” in your house. Be sure to let me know if it does! I’ll be sure to pass that on to my husband so he can have bragging rights. It was him who came up with this simple Cream of Mushroom Deer Steak Recipe. Who knew he could come up with something so tasty? Not me.

Mother Nature Proudly Serves Up One Of The Tastiest Treats, But Knowing The Secret Fried Morel Mushroom Recipe Is The Key

So you’ve been out in the woods for hours, gathering and collecting a plethora of mushrooms in your green mesh bag. Now what? You’ve never eaten a fried morel mushroom, let alone prepared them. Although the masses are excited about these woodland delicacies you have ZERO ideas about what to do now. Have you been conned into a cult-like ritual or is there something actually to the deliciousness of these hidden gems? Lucky for you that you’ve landed on this page because I will walk you step-by-step in preparing and cooking the ever-elusive Morel mushrooms. I share my very own family favorite Fried Morel Mushroom recipe and it’s so simple.

First Things First

First things first. You must clean the mushrooms you’ve gathered to get all the dirt and bugs out of them. Yes, there are BUGS in those mushrooms. What I like to do is first rinse them off. I normally give them their first cold water rinse just under the faucet stream.

Next, on my Gorilla Grip cutting board, I cut them long ways, down the middle, displaying two symmetrical sides. Under another water stream, I take my fingers and get in all the cracks and crevices to make sure all debris and bugs are thoroughly worked out.

The Next Step: Soaking

Not everyone soaks their mushrooms but I do. I like to make sure ALL the bugs are out even though I spend a lot of time during the rinsing process. Begin by placing the mushrooms in a roomy container. I fill it with cold water enough to completely cover the mushrooms and then add a teaspoon or two of salt ( I actually never measure this, I just dump).

And then I let it set overnight in the refrigerator.

After they’ve soaked for at least 24 hours you can rinse them one more time and they are ready to cook.

What You’ll Need As Far As Ingredients Go

Frying up your batch of Morels is one of the easiest things you’ll ever do. And my recipe takes the least amount of ingredients, which makes it super fast and easy. Mushrooms are not the prettiest but goodness sakes they are the tastiest. And in our household anything fried is ALWAYS yummy. The ingredients you need are: flour, eggs, canola oil (or whatever oil you prefer), and your prepared mushrooms. That’s it! Simple and basically what you probably already have in your cupboards.

Pan-Fried Battered Morel Mushrooms

Ingredients:

2 Cups All-Purpose Flour (in a separate container for rolling)

3 Eggs (beaten in separate container)

1/2 C Canola Oil

Cut and Prepared Mushrooms

Directions:

In a large skillet, put in your oil and turn the heat to medium to start to let it get hot. You want that first mushroom to sizzle when you put it in the skillet so depending on your stove, adjust accordingly. I usually put mine on medium and because I have a gas stove, it heats up pretty quickly. I will add that you can also use a deep fryer to fry your morel mushrooms. It’s just always easier for me to cook them on the stovetop.

I forgot to add in that I normally add salt and pepper to my flour before hand. Depending on your preference, you can add teaspoons of salt and a little pepper to your container of flour OR you can salt and pepper to taste while the mushrooms are cooking. Either way makes no difference in the end result. I do it both ways.

The Dipping Process

Next, I begin the process. Place your mushrooms in the egg batter (you can put a splash of milk in it also if you prefer) and make sure they are adequately saturated. However, make sure when you take them out of the egg dip that you don’t bring a big glob of egg with it. You’ll need all the egg batter, maybe even more, for the rest of the mushrooms.

Follow up by rolling into the flour mixture and then place the mushroom into the hot oil.

I’m not going to lie. This will be incredibly messy. Your fingers will get gunky with egg and flour but I promise you will survive it and the end result will be worth it.

Let the mushroom get good and brown on one side before you turn it over. When the other side turns brown it’s time to take it out. Drain well. I drain on papertowels. Some people use newspaper and although that’s not my tool of choice, I have used newspaper in those times where I had nothing but.

It’s Hard But Let Them Cool Before You Dig In

Let cool before eating, although in our house I can fill a plate full of cooling mushrooms and look back and they’re all gone. That’s the beautiful thing about frying up a pan of Morels. They are so delicious that you can’t stop eating them. I’ve been known to get horribly sick from eating too many. Once you’ve eaten your first one, you won’t be able to stay out of them.

Now You’re An Official Morel Mushroom Addict

There you have it. The steps from beginning to end. It only takes one bite to solidify what all your friends and family have been trying to tell you about the taste of the beloved Morel mushroom. If you don’t care for the taste after all this, that’s perfectly okay. They’re not for everyone. But for those of us who look forward to mushroom season every year, I can say that we LIVE for spring because we know that we’ll be devouring these tasty morsels in one fell swoop. Well that is, of course, if we get our butts out there and find them.

It Is Possible To Prepare Deer Meat In A Way That Wildgame Haters Will Love It

Deer meatloaf is one of those dishes that you either really love or really dislike. Actually deer or venison, in general, is something that you either like to eat or you absolutely hate with your whole heart. It’s a little like politics and religion. You choose a side and then you stand on it.

My mother made the BEST meatloaf of anyone. Although she would have NEVER used deer meat. However, because she did make the best meatloaf it stands to reason that I would follow in her footsteps and make the second-best. Mine, though, is hers resurrected. And it’s tweaked with minimal changes with the biggest difference of meat choice. Ground Chuck vs. Ground Deer Burger!

I consider myself to be a good cook just like her. However, when you’re trying to convince a person to try a new recipe it can sometimes be tricky. That being said if you’re trying to convince a “deer meat hater” to try something you’ve cooked you’ve got your work cut out for yourself.

I should know because although I am surrounded by family members that live and breathe to eat anything that includes deer meat, I’ve also got family and friends that refuse to even TOUCH it. I mean absolutely REFUSE to even TRY it.

Deer Meat Is For Even The Pickiest Eaters If Prepared Right

I mean to tell you that I have done everything I know to do to convince them that it truly tastes good. Actually, in some cases, it tastes better than beef. But they hold fast to their misconceptions. And lay down the law that they will NOT ever, and I repeat EVER eat, much less even try one single solitary bite of deer meat.

I’ve even gone so far as to threaten that “one day when you’re starving to death you will surely come knocking on my door for food and I all I’ll have is deer meat. What are you going to do then?”

I have a sister-in-law who assures me that she would die of starvation before she would ever put one bite in her mouth.

I’m waiting for that day and I hope to live to see it. Because I KNOW that when you’re hungry, and I mean really HUNGRY, you WILL eat whatever is there in front of you. And that includes deer meat.

Which brings me to the point of this post.

I have many recipes up my sleeve when it comes to wild game but one I am most proud of and one that I’ve tweaked over the years is my Deer Meatloaf, otherwise known as Venison Meatloaf.

It’s simple to fix and I promise you that your family will request it again and again.

Deer Meatloaf is a family favorite

Just a couple of months ago I had a spurt of energy and decided that I would make one of our sons and his wife a meatloaf for supper. They had just had a baby and I thought it would make things a little easier for them not having to worry about fixing dinner.

Well when our youngest son heard I was making meatloaf for the middle son, well then HE wanted one also. So, okay, now I’ll make TWO.

No problem. I’ll just thaw out ANOTHER pound of deer burger. No big deal.

There’s always a chain reaction no matter what you do. When our second oldest son found out I was making the middle and the youngest sons their own meatloaves, well you can guess what transpired next.

Yep, you guessed it. Another son. Another thawed pound of deer burger. And another meatloaf. I was hoping I had enough crackers and eggs. Thank God I did.

I did make three meatloaves that day. And everyone was happy. But it just proves that when you have a recipe everyone loves, they will request it over and over and truly never get tired of it.

My Deer Meatloaf Recipe is one of those recipes. Your family will make you pull it out time and time again, and although you will get sick of making it, your family won’t. And nothing would make me happier than if you would let me share it with you.

Deer Meatloaf Recipe

Ingredients:

1lb ground deer burger

1.5 sleeves of crushed saltine crackers

1 Cup diced green pepper

1 Cup diced onion

2 eggs

Barbeque sauce

Ketchup

Garlic salt, salt, pepper

Directions:

Preheat oven to 350.

In large bowl, and I mean LARGE, mix burger, onion, green pepper, crackers, eggs, and seasonings together. Put in a couple of squirts (big) of bbq sauce and ketchup.

There’s no easy way to do it but to get your hands right in there and mix it thoroughly.

Shape it and place it in a glass Pyrex dish sprayed with Pam. I usually put a cup of water in the dish with the uncooked meatloaf for moisture. It keeps the meatloaf moist while cooking.

I am told that my meatloaf is the moistest, so listen to me. I’m an expert on this subject. Not really. But through trial and error, I have learned how to make moist meatloaf. Yours won’t be dry and you’ll be glad you did it like that.

Back for an hour.

After 40 minutes take a cup and a half of bbq sauce and brush on top of the meatloaf and let it continue backing for the remaining 20 minutes. Let cool for 15 minutes before cutting.

Voila!! Yummy! Mash up some potatoes. Throw a little gravy and green beans with it and you’ve got supper.

The extra work will be worth it

Deer meatloaf is a little time consuming with the preparation of cutting the green peppers and onions. Crushing the crackers can be a pain too but you’ll have leftovers to eat on the next day. We make deer meatloaf sandwiches out of what’s left for lunch the following day and grab some potato chips as a side.

No matter what time of day you decide to eat it, your family will thank you and you’ll find that even the ones who don’t like meatloaf will end up having a change of heart on the subject.

And if you’re really lucky you’ll convert an “anti-deer-meat-eater” to join you for a plate of fresh-baked deer meatloaf. If they do, I promise they’ll be back for seconds.

Trail Mix Recipe That Is Not Only Easy But Consists of Just Four Ingredients

Who doesn’t LOVE to eat when they’re out hiking? Or better yet, who could pass up on grabbing a handful of trail mix when the bowl is being passed around? I know that my will power is extremely weak when it comes to M & M’s, peanuts, raisins, and almonds. If there’s a bowl of trail mix within arm’s reach I’m grabbing some.

Whenever my husband goes hiking with me, he’s the official “back-pack carrier.” He’s an eating machine and complains when I don’t pack enough snacks. That’s really the only reason he wants to carry the backpack.

It’s NOT out of love. It’s out of needing to be able to access the food quickly and easily. And whenever his stomach growls.

Therefore I generally pack plenty including several bottles of water, tuna packets, cheese and crackers, and…MY HOMEMADE HAPPY HIKERS TRAIL MIX!

It’s a favorite for us and I want to share it with you!

What You Need to Make Happy Hikers Trail Mix Recipe

It’s really very simple and inexpensive to make. All you need are these four ingredients:

2 Cups of M &M’s (any kind)
1 Cup of Roasted and Salted Almonds
1 Cup of Raisins
2 Cups of Planters Peanuts

That’s it!!!

Just combine all four of those ingredients into a Rubbermaid airtight container and mix thoroughly. You’re good to go!

When we’re out hiking I keep our Happy Hikers Trail Mix in a ziplock bag inside my backpack. I haven’t tested it in extreme heat yet so I’m not sure if the chocolate candies will melt. We’ve hiked mostly in the mountains but so far we haven’t had any chocolately messes.

I will say this, it’s addictive. I made a batch to write this post and I’ve stopped to go into the kitchen multiple times to shove handfuls in my mouth. My husband is in Denver at the moment with his railroad job and I can honestly say that I don’t know if there will be any left when he gets home. We’ll see. There will either be some left in the glass bowl OR I’ll be sick from eating too much.

My money is on a stomach ache.

Regardless, this protein-packed hiking snack is perfect to not only take on the trail with you but it’s also a great snack to make for your grand littles when they come for a visit. It’s easy to make and very inexpensive. It takes literally minutes.

Little hands love bite-sized snacks and Mimi’s Happy Hikers Trail Mix Recipe is a hit on the trail AND off.

Crock-Pot Meals Are The Easiest And This Slow Cooker Venison Roast Recipe Is No Exception

What mom doesn’t like “easy” when it comes to planning supper for her family? This mom definitely does. It seems like my schedule, and I am sure yours too, is busy and never-ending. Believe me when I say that my Crock-Pot is my most used cooking tool. I used it at LEAST once a week. Just throw and go. My infamous “Slow Cooker Venison Roast Recipe” is not only my favorite. True, that it takes no effort at all to prepare. But it’s also one of my husband’s favorites because it tastes so yummy.

Hunting for our family isn’t about killing. It’s about providing food for our family. It’s about filling our freezer each fall to tide us over until the next hunting season. Our family goes through the meat.

The best part, for me, is when I get to reach into our freezer and pull out a package of deer meat that “I” harvested. I feel like I’ve really contributed when I look inside our freezer and see what God blessed me with for that season. I take pride in it and to be honest, I pull out MY meat first.

My husband will say, “Kelly, it’s ALL of our meat. Not just yours!” But when I’m the one doing the cooking you can bet that I remind them just who’s deer it is with EVERY bite.

Simplicity Of Only Four Ingredients

What I love the most about this recipe, one that I’ve tweaked for our family, that it only requires FOUR ingredients. A venison/deer roast. A bag of baby carrots. Five to six potatoes. And a package of Lipton’s Beefy Onion Soup Mix in the packets.

That’s it.

I don’t know about you but I LOVE the smell of something cooking all night in the house. It’s almost as comforting as the turkey cooking all morning on Thanksgiving Day. Something about the aroma of home cooking spread throughout the house that reminds me of being a kid. I love that feeling.

So a lot of times I’ll put the venison/deer roast on late at night so that I can SLEEP with that deer roast fragrance sneaking into my dream state. Nothing puts me to sleep deeper than the smell of something cooking.

My mom passed away in 2009 and anytime I can go down memory lane with her I do. She was a great cook and always prepared HUGE meals. Our home was always filled with the smell of something tasty. Her homemade vegetable soup “smell” on Sundays will forever be my NUMBER ONE favorite though. Go Chiefs!

Slow Cooker Venison (Deer) Roast Recipe

1-deer roast (size depending on the number of people)

1- pkg of baby carrots

1 – a packet of Lipton Beefy Onion Soup Mix

5 – small potatoes quartered (I leave mine unpeeled)

First, I take my thawed venison/deer roast out of the paper and rinse thoroughly. I, then place it at the bottom of the Crock-Pot.

One packet of soup mix and I dump that on top of the roast.

Half of the bag of the baby carrots is usually what works for us. However, you can add as many as you want. I use a smaller Crock-Pot for my husband and me. Whenever I use our larger pot, obviously I will add more. But when it’s just the two of us I keep it light.

Lastly, I add about five quartered potatoes. You don’t have to do it that way. I like chunky potatoes. I’m sure Mom did it that way so, in keeping with tradition, I do also. But it’s really to your preference.

Next, I put enough water to just cover all the ingredients.

Don’t Rush It If You Don’t Have To

Depending on what time of day you put the venison roast on will determine how long you set it for. If I’m doing it overnight I will set it for 8 hours. Actually, even if I get it ready in the morning I still set it for 8 hours.

I NEVER rush it.

There’s something so delicious about venison (deer) roast that just falls apart when you get it out of the Crock-Pot. When it slow cooks all day it just seems to taste better. It’s more tender.

As far as the seasonings go, the soup mix adds the best flavor. I love my garlic powder and garlic salt so in my recipes those two things are just a given.

Once you get everything in and the Crock-Pot set, you’re good to go! Just make sure it’s on a solid counter and pushed back so it can’t be knocked off.

Make Certain Your Crock-Pot Is In A Safe Location

We had our dog get up on the counter once and eat an entire plate of fried deer steaks. My husband has shot a deer during archery season and I had literally just finished frying up supper. He needed me to help him track the deer so I covered and pushed the plate back as far on the counter as it would go.

Although our dog wasn’t that tall she was tall enough to get up on the counter. She pulled the paper towel that the steaks were on down to the floor. Needless to say, when I got back we had NOTHING to eat.

Lesson learned.

If you’re wanting something that takes very little prep time but will be a dish that your family requests, THIS slow cooker venison roast recipe will be one you’ll come to love. It’s quick. It’s cheap. And the cleanup is easy.

But most importantly it will be a recipe that was not only cooked with your two hands but also harvested with your two hands…and your heart.