Category Venison

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.

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.

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.

A Very Simple Venison Burger Recipe That Will Quickly Become One of Your Family’s Favorites Also

I get asked to make this all the time!!! One of our family’s most favorite venison recipes EVER!!! And believe it or not, it has quite a story attached to it.

How The Recipe Came To Be

Several years ago I had seen a competition online for a women’s hunting and outdoor website and thought it might be fun to enter it. Prizes were involved along with recognition as a female hunter on this particular website. And although I am only a slightly competitive person, I thought it might be fun to step out of my comfort zone and just do it.

There was a long list of “to do’s” and points were earned by checking off the completed tasks.

Contacting businesses in the hunting industry and asking if you could review their products was one of the tasks we were asked to complete. We had to contact the business, ask them to send you THREE products, and then review it and write up a review to leave on the website. We were to keep ONE of the products for ourselves but send the other two to the website putting on the competition. I was on fire as far as contacting companies went. In fact, I am still friends with those contacts today. It was a huge learning experience for me but one that helped me meet people in the hunting circuit.

Another task we were asked to complete was to submit a wildgame recipe of our choice and we were to take a picture of our finished work.

I will interject here and just say that I have a chicken pot pie recipe that was to die for and I made it all the time for my family. I mean I made it at least once a week. It was that good.

Our Kids Can Sometimes Be Our Best Recipe Inspirers

Months prior to the competition, our son, Tyler, had suggested that I take my chicken pot pie recipe and tweak it, subsituting the chicken for deer or venison burger. I had never tried this but it peaked my interest. I was curious how it would compare to my already tried and true recipe. As it turned out Tyler had a good idea and that recipe would end up being a family favorite in our household.

That would be the recipe I submitted.

First, I prepared the pot pie and baked it. Feeling proud, I took a few pictures and submitted them. It worked out well. Because I needed something for supper that night and voila! That part was covered.

The next day I received an email stating that it would be great if I would take step-by-step pictures as I was making my recipe. Okay! Yes, I can do that.

Yet, another pot pie? Sure, no big deal.

Twice As Nice

Although it wasn’t what I planned to do, I baked another one. Step-by-step, picture after picture. I got it done. And yes, my family had to eat pot pie for a second night. They devoured the previous one for dinner the night before followed up by lunch. These are growing boys. It was fine.

Again, I submitted the pictures.

And again, I received another email saying that I would get more points IF I could do a video to show HOW TO make the venison pot pie. Of course I was up for that! How could I not be? I was trying to win.

Third Time’s A Charm

So here I go a THIRD time. I got all the ingredients, set up the camera, and videoed myself preparing yet ANOTHER venison pot pie.

I won’t lie. As much as my family loves my pot pies, by this point they were SICK of it. Three pot pies in three days! That’s a lot of vegetables for boys that don’t like vegetables. However, they were troopers and kept eating everything I kept making.

Long Story Short

I ended up getting second place in the competition, although I held “first” for a very long time. Proudly I can say that although I wore the welcome out of this family favorite, whenever I make it for our grown children they still devour it just like that very first time.

It will be one of those recipes that get passed down long after I’m gone. It thrills me to know that they still get excited when they stop by and I pull one of those pot pies out of the oven. You can bet that they grab a plate and a fork and sit down for a slice. It’s easy to make and I believe your family will love it as well.

A Few Simple Ingredients

All it takes is a very few ingredients to make this tasty venison burger pot pie and I even made a step by step video for you to follow along with. Here is what you need:

1-lb venison/deer burger
1-bag shredded cheddar cheese
2-cans cream of potato soup
1-bag frozen vegetables – cooked
2-Pillsbury crusts (top and bottom)

The Steps In Making Venison Pot Pie

Preheat oven to 350

1. Brown burger
2. Mix remaining ingredients thoroughly together
3. Fill into bottom crust and then put on top crust
4. Bake approximately 45 minutes or until nicely browned
5. Let cool and then cut

Watch The Video

Below is the step-by-step video in case you get stuck on what to do. By the way…YOU’RE WELCOME :).

This is such an easy recipe to make your family and takes literally and hour and a half at the most, including baking time. Even though I have friends that don’t like the taste of deer meat (or so they think), I always get rave reviews from them on this venison recipe. If you’re a mom like me that has many irons in the fire, this dinner classic will become a family favorite in your house. I can almost promise that.

xoxoxo

Kelly