4.64 stars: 11 ratings
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Photo of: Fried Venison Backstrap

Fried Venison Backstrap

Submitted by: cole72 
Home Town: Walker, Louisiana, USA
Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust. 
5 stars: 6 ratings
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Photo of: Bacon-Wrapped Grilled Elk Backstrap

Bacon-Wrapped Grilled Elk Backstrap

Submitted by: john0811 
Home Town: Long Beach, California, USA
Living In: Denver, Colorado, USA
Here's a delicious way to prepare elk: seasoned pieces of backstrap are wrapped in bacon, and grilled. This tasty meal is ready in under half an hour! 
4.7 stars: 33 ratings
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Photo of: Gordo's Good Venison

Gordo's Good Venison

Submitted by: Gordon Coates 
Most people think you have to take the 'wild' taste out of deer. But really you can keep that good 'game' flavor by using a variety of herbs and spices. 
4.78 stars: 9 ratings
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Venison Wraps

Submitted by: LESAXTON 
Marinated venison tenderloin is filled with cream cheese and jalapeno slices, then wrapped in bacon and grilled. 
5 stars: 2 ratings
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Big Joe's Venison Steak in Chestnut Sauce

Submitted by: ELVISLIVES56 
A truly delicious Madeira and chestnut sauce perfectly complements these fresh venison steaks. 
4.63 stars: 144 ratings
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Photo of: Grilled Pork Tenderloin

Grilled Pork Tenderloin

Submitted by: Cathy Christensen 
For a simply delicious meal, rub a tenderloin with pepper, salt and garlic powder and then grill with a coating of barbecue sauce. 
4.17 stars: 12 ratings
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Venison Salisbury Steak

Submitted by: Ruth 
Breaded veal cubes are fried and them simmered until tender in a mushroom and onion beef gravy. 
4.45 stars: 11 ratings
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Venison Barbeque

Submitted by: Kyle 
Venison is great marinated in dressing - either steaks or chops 
4.38 stars: 34 ratings
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Venison Stroganoff

Submitted by: Cathy 
This classic dish gets a venison variation - egg noodles, sour cream, mushroom soup, onion and browned venison all stirred into a creamy concoction. 
4.61 stars: 23 ratings
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Photo of: Marinated Venison

Marinated Venison

Submitted by: Angie Weikert 
Venison (deer meat) is marinated in beer and Worcestershire sauce, then breaded and fried in hot oil until crispy and golden brown. 
 

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