3 Must-Try Venison Recipes for the Holiday Season
Give these delicious venison recipes a try with family and friends over the holidays
The network stars wish readers a merry Christmas with these creative venison recipes for your next holiday dinner party. Though unplanned, these recipes, collectively, would make a splendid menu for stayover guests.
Hunt Masters show host Gregg Ritz’s giant venison meatballs with polenta and asparagus recipe would impress anyone, even those used to the traditional turkey and ham. Still need more time to prep dinner?
Raised Hunting’s venison loin and cheese appetizer on toast would make an inviting addition to your spread – they won’t last!
Do buy a few extra bottles of Merlot, an ingredient in Greg’s meatball recipe, to serve at the table. Merlot is an inexpensive, easy-to-drink table wine that pairs well with tomato-based foods.
When serving lots of people, which is often the case on Christmas, a breakfast casserole is a satisfying and no-fuss way to feed many mouths in the morning.
Continuing with the venison theme, for breakfast try Lee and Tiffany Lakosky’s venison egg bake.
Christmas meals utilizing venison; you’ll have dinner guests talking for years to come.
Venison Holiday Appetizer
Recipe by Karin Holder, Raised Hunting
Venison Holiday Appetizer (Photo courtesy of Karin Holder)
- 1 deer loin
- 1/3 cup of soy sauce
- 1/3 cup of teriyaki sauce
- 1/3 cup of Worcestershire sauce
- Splash of lemon juice
- Brown sugar
- Slap Ya Mamma seasoning
- Salt and pepper
- Sourdough baguette
- Crush garlic
- Horseradish Havarti cheese, sliced thinly
- Green onion, white parts sliced lengthwise
1. Marinate a deer loin for 2 hours in 1/3 cup of soy sauce, 1/3 cup of teriyaki, 1/3 cup of Worcestershire sauce, a splash of lemon juice, heaping spoonful of brown sugar and some Slap Ya Momma seasoning. After 2 hours, remove loin from marinade and allow to rest at room temperature for 30 minutes. Sprinkle with salt and pepper, and then spray loin with Pam.
2. Prepare grill; a two-zone hot charcoal fire is preferable. Toss applewood onto the fire before cooking. If using wood chips, soak in water for 30 minutes before adding to heat. Sear loin on both sides over direct heat for 3 to 4 minutes per side. Next, move loin to the indirect heat side of the grill and cook for an additional 5 to 6 minutes per side.
3. Pull loin off the grill and allow it to rest for 10 to 15 minutes before slicing. Slice sourdough baguette into pencil thin width. Heat butter and a lot of crushed garlic, and then slather onto bread and broil until golden. Slice loin thinner than a pencil. Place a very thin slice of horseradish Havarti cheese onto bread, and then the meat (use all the juice), and top with a slice of green onion.
For Dinner: Giant Venison Meatballs with Polenta and Asparagus
Recipe by Gregg Ritz, Hunt Masters
Giant Venison Meatballs with Polenta and Asparagus (Photo courtesy of Gregg Ritz)
- 1 to 2 pounds of ground venison, depending on the size of your party
- 2 eggs
- 1 cup Panko breadcrumbs
- 2 tablespoons milk
- 2 tablespoons chopped Italian parsley
- 2 tablespoons minced onion
- 2 tablespoons chopped garlic
- 1 teaspoon of salt
- 1 teaspoon of pepper
- Olive oil
- 1/4 cup of merlot
- 1 jar of your favorite marinara sauce (mine is Rao’s)
- 1 sleeve or box of your favorite polenta
- 1 bunch of asparagus
- Grated Parmesan cheese
1. Combine ground venison, eggs, breadcrumbs, milk, parsley, onion, garlic, salt and pepper and form into 2 to 4 large meatballs (depending on size of crowd). In a deep nonstick pan over high heat, brown meatballs on all sides in oil. Remove meatballs from pan and set aside.
2. Deglaze pan with merlot, scraping up all brown bits. Next, stir in a jar of marina sauce, and then return meatballs back into the pan. Cover the pan and steam meatballs for 20 minutes on low heat.
3. Mix polenta according to package directions. Sauté asparagus with olive oil until tender and season to taste. Spoon polenta onto a plate, top it with meatballs, and then garnish with asparagus. Top with parmesan cheese and enjoy!
Mornings: Venison Egg Bake
Recipe by Lee and Tiffany Lakosky, Crush
Venison Egg Bake (Photo courtesy of Tiffany Lakosky)
- 10 to 12 slices of bread
- 12 eggs
- 2 cups milk
- 1 teaspoon of ground mustard
- 1½ pounds of browned and drained venison breakfast sausage
- 2 cups shredded cheddar cheese
- 1 can of mushrooms drained
- ½ cup of milk
- 1 can cream of mushroom soup
1. Cut bread into 1-inch chunks and place in a greased 9x13 pan with drained mushrooms and drained venison sausage. Mix eggs with 2 cups of milk and ground mustard. Pour over bread, mushrooms, and sausage. Top with 1 cup of shredded cheese (can be refrigerated overnight at this point).
2. Mix 1/2 cup of milk with cream of mushroom soup and spread on top of other ingredients. Bake at 350 degrees Fahrenheit for 35 minutes. Remove from the oven and add 1 cup of shredded cheese. Bake for another 15 minutes. Remove and allow the dish to sit for 10 minutes before serving.