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Raspberry Marinated Venison recipe

Raspberry Marinated Venison recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Game
  • Venison

This is a delicious winter warmer. It's perfect with rice, mashed potatoes or anything you fancy.

21 people made this

IngredientsServes: 4

  • 185ml raspberry vinaigrette
  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 900g venison, cut into 1.25cm strips
  • 30g butter
  • 2 tablespoons olive oil
  • 175ml water
  • 2 red onions, thinly sliced
  • 1 tablespoon finely chopped garlic
  • salt and pepper to taste
  • 2 tablespoons caster sugar

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Whisk together the raspberry vinaigrette, maple syrup and soy sauce in a large bowl. Stir in the venison until well coated and set aside.
  2. Bring the butter, olive oil, water, onions and garlic to the boil in a large frying pan over medium-high heat. Cook and stir until the onions have caramelised to a deep, golden brown, 10 to 15 minutes. Once the onions have turned dark golden brown, stir in the sugar and cook 2 to 3 minutes more.
  3. Stir in the venison along with the marinade. Cook and stir until the venison is no longer pink in the centre, about 5 minutes.

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Reviews & ratingsAverage global rating:(20)

Reviews in English (16)

I made this as a healthy tasty dinner, as I made raspberry vinegar months ago and wanted a recipe to utilise it. OMG, this was fantastic. Full of flavour, the tangy sweet flavours of the vinegar married beautifully with the tender venison. Will definitely be making this again, maybe vary it with chicken or even pork next time!-09 Feb 2013

by *Fat~Dog~Lane*

This was VERY good!! I was sceptical and without high hopes but I was extremely impressed with the depth of flavor! My picky eater kiddos went back for 3rds. The sauce and onions tasted amazing with the rice I served it on, it really reminded me of a chinese dish of some sort. I am very picky about any gamey taste and you really, truely could not tell this was venison and I wasn't even using the backstrap. We will make this many more times. I don't like store bought dressings so I used my fav. balsamic vinaigrette: In a jar w/ lid mix 1/2 c. balsamic vinegar (I like cosco brand) 2 tsp. sugar, 1 tsp minced garlic, 1 tsp. dijon mustard. shake vigorously..add 1/2 c. E. V. Olive oil..shake like crazy. then I added 1/2 c. raspberry jelly for this recipe. I did not "boil" my meat like the recipe implies but instead seared it in an extremely hot pan which carmelized it nicely. I also added 1 tbsp. chicken bullion to the onion water. yummy!-10 Jan 2009

by Susan

Had a dinner party of 12 people, 8 of which where not venison fans, and well there where no leftovers. Everyone wanted the recipe so they all went home with this website..if I could I would like to give this one a 10.-01 Feb 2009


Old World Marinated Venison and Potato Kabobs

If you’re like us, chances are the majority of the meat in your freezer, and majority of wild game recipes in your repertoire are for venison, be it deer, elk, moose, antelope or even caribou, depending on where you live. This one is from Slice of the Wild: with 100 venison recipes and 40 side dishes. But this grilled venison recipe doesn’t need any side dish: it’s a one-dish meal and a very tasty one at that. Oh, did I mention it has bacon?

Need more? Check out Slice of the Wild at:


Rinse venison and pat dry. Season liberally with garlic powder, salt and pepper. Add balsamic vinegar and one-third of the olive oil. Rub into meat and let marinate for 30 minutes.

Heat one-third of the olive oil over medium high heat. Pan fry venison, turning to brown, until medium rare, about four minutes total for a two-inch thick backstrap. Remove from heat and tent with foil.

Add remaining olive oil to pan. Add onions, garlic and rosemary. Sprinkle with brown sugar. Toss and cook until onions brown and are slightly caramelized, about two minutes.

Remove from heat. Slice venison at an angle and serve with onion and garlic mixture.


Method

Salt and Pepper Preparation

Season the steaks liberally on both sides with salt and pepper.

Cajun Rub Preparation

Season the steaks with salt and pepper. Rub the steaks liberally with the Cajun Dry Rub. You can let them sit in the fridge up to an hour like this or cook them right away.

Marinade Preparation

Place the steaks in a baking dish or a resealable bag. Add the marinade. Marinate in the re­frigerator for at least 1 hour and up to 12 hours. Remove the steaks from the marinade, letting the excess drip off. Season the steaks lightly with salt and pepper.


Ingredients

2 c wine, claret, or other red wine
2 c vinegar
1 tsp Worcestershire sauce 1 ea bay leaf
2 ea cloves, whole
1 salt, pinch

Preparation and Cooking Instructions

  1. Combined all ingredients mixing well into a fine solution. Be certain all your seasonings and ingredients are mixed in well and dissolved.

Making use of the Marinade

  1. Use a desired amount of the marinade for marinating your game meats for as little as 2 hours or up to 48 hours, depending on how tough the cut of meat is that your marinating. (dispose of any leftover used marinated)

This recipe makes four cups total of the marinade. Any unused marinade can be stored and saved for later use in other recipes, which call for a marinade. Such as gravies, soups, stocks, or sauces.

Serve and Enjoy.

Give the "Big Bucks Coffee Cup” deer coffee mug to that special man, father, grandfather, son, or boyfriend in your life.


After experiencing my own hunt & harvest, I have a freezer full of venison and have been enjoying the challenge of coming up with new and varied recipes. Some of it is ground, some is in the form of small steaks, but along with the tenderloin, the most prized cut has to be the venison backstrap. Not everyone has the chance to have or buy venison from their local butcher, luckily most venison-based recipe can easily be substituted with beef, and certainly this one would be a perfect match for filet.

Venison can sometimes also be a little gamey, but my friend Ryan from Pitts & Spitts suggests soaking it in milk before cooking to extract some of the gamey flavors. I personally haven’t experienced any issues with the taste as yet, and have found like the backstrap is a more subtle and delicate flavor compared to beef. Because it’s a little more understated, it lends itself to be paired really well with sweeter ingredients like the blackberries, which also happen to look like shining jewels atop the perfectly medium rare back strap.

This is a great dish particularly for fall or winter, with rich berries and an amazing spice aroma. Serve it with something simple but hardly, like these perfect roast potatoes. It’s probably also a good idea to have some crusty bread on hand to mop up all that amazing sauce which will mingle with the meat juices. I think I just made myself hungry…

Seared venison backstrap with blackberry sauce

Ingredients

  • 3 lb venison backstrap, whole
  • 3 tsp salt
  • 1 tsp fresh cracked pepper
  • 1 tsp ground nutmeg
  • 6 oz fresh or frozen blackberries
  • 3/4 cup white sugar
  • 1/2 cup balsamic vinegar
  • 1/4 cup cider vinegar
  • Juice & zest of one lemon
  • 2-4 cloves
  • 1-2 star anise (optional)
  • Thyme sprigs for garnish

Instructions

  1. Preheat oven to 350f/180c.
  2. Combine salt, pepper, nutmeg in small bowl. Dry off surface of backstrap with paper towels and sprinkle spice mix liberally on top.
  3. Heat an oven proof skillet on high. Once smoking hot, place backstrap into skillet to sear, turning every minute or so to make sure all sides are cooked. Then place pan in the oven for 7-10 minutes.
  4. Remove from oven and pan, place into foil and allow to rest 10 minutes before slicing into medallions.
  5. To make the sauce - combine berries, sugar, vinegar, zest, juice, cloves and anise in a pan, and bring to boil. Add an optional pinch of salt.
  6. After about 5 minutes of boiling, you should be able to 'smash' the berries on the side of the saucepan using a wooden spoon. Continue rapidly simmering sauce a further 5-10 minutes to thicken.
  7. Place medallions on a plate, spoon over generous portions of sauce and top with sprigs of thyme.

By Jess Pryles

Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, meat specialist and Meat Science grad student. She's also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas.


Venison stew

Make our warming venison stew with sloe gin and cheesy polenta. This rich winter recipe may take a little time, but it’s definitely worth it, a comforting recipe the whole family will love.

Venison burgers

These posh venison burgers look really impressive and are ready in 30 minutes or less. Worcestershire sauce gives the patties an even deeper flavour and, stacked up with mustard, mayo and cheese in a brioche bun, they’re even better. We have plenty more burger recipes where this came from.

Venison steaks with stir-fried sprouts

Serve delicate slices of seared venison with a bubble-and-squeak-style hash made from Brussels sprouts, floury potatoes, walnuts and fruit for a satisfying wintry supper.

Venison casserole

This recipe for venison and juniper casserole is easy to make and under 300 calories, but delivers all the winter comfort you’d want thanks to the rich game meat.

Venison pie

Get venison involved in this poacher’s pie. It’s a twist on a classic steak and ale pie, swapping out the chunks of beef for mixed, diced game – this could include wild boar, partridge and pheasant as well as venison.

Venison wellington

Our recipe is a great twist on a classic British favourite, replacing the beef with game. It takes a little while but is easy to make and will be an impressive centrepiece on the table.

Wild venison, field mushroom and ale pudding

Try this easy steamed suet pastry pudding with wild venison, mushroom and ale. Ideal comfort food for entertaining or for a family meal.

Venison carpaccio with pickled red cabbage

A lovely restaurant-standard starter. Paper-thin slices of venison are marinated with herbs and served with a red cabbage salad and a parmesan, olive oil and lemon dressing. A great, novel way to prepare this sustainable game meat.

Venison dogs with pickled beet slaw and cheat’s brioche buns

One of our favourite (giant) nibbles to serve at a party. Rich, meaty venison dogs with punchy vinegary slaw, all wrapped up in a sweet brioche bun.

Venison steaks with buttered celeriac

Venison steaks are a great cut of meat – lean, healthy and able to make a simple dish feel like something special. This recipe celebrates winter with celeriac, redcurrant jelly and orange zest. Perfect comfort food for a cold night.


Venison Filets in Raspberry Reduction Recipe

At Carmichael's in Sarasota about 15 years ago, I had bison filets in a raspberry reduction, and it was incredible. I tried numerous times to re-create it (with venison or elk, since we had no access to bison locally), and finally ended up with a close approximation. Read more Whether game or farm-raised, venison and elk, like bison, are as lean or leaner than chicken, so if you want to do this with beef, adjust accordingly. Also note that game and farm-raised are very different, and will give you different results. See less

  • game
  • venison
  • elk
  • raspberry
  • port
  • thyme
  • saute
  • game
  • venison
  • elk
  • raspberry
  • port
  • thyme
  • saute

Schedule your weekly meals and get auto-generated shopping lists.

  • 4 venison (or elk) filets, cut about an inch thick
  • 4 T. clarified butter
  • 1 medium sweet onion, minced
  • 1 t. thyme
  • 1/4 c. port
  • 8 raspberries, juiced and strained
  • salt and pepper
  • sugar

Ingredients

  • 4 venison (or elk) filets, cut about an inch thick shopping list
  • 4 T. clarified buttershopping list
  • 1 medium sweet onion, minced shopping list
  • 1 t. thymeshopping list
  • 1/4 c. port shopping list
  • 8 raspberries, juiced and strained shopping list and peppershopping listshopping list

How to make it

  • Crush the raspberries, let them sit for a few minutes, then strain them to get the juice.
  • Sprinkle the filets on all sides with salt and pepper. Sear them over high heat on both sides in the butter, remove, and reserve on a plate.
  • Over medium heat, saute the onion in the butter until soft and transparent. Add the thyme, place the filets (and any accumulated juices) on top of the onions, add the port, and cook over low heat, uncovered, turning the filets, until they are medium. Remove the filets to a serving platter and keep warm.
  • Turn the heat high and reduce the liquid until it is almost a glaze. Add the raspberry juice and reduce again until it is almost a glaze. Taste. Depending on how sour the berries are, you may want to add a pinch of sugar. Add salt and pepper to taste, pour the glaze over the filets, and serve.
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The Cook


Deers are the most hunted animals in America, making venison as all-American as baseball and apple pie. Venison refers to both deer and elk meat, which produce lean cuts of meat considered to be extremely healthy by nutritionists. Venison is actually lower in calories, cholesterol, and fat than beef, while still maintaining a similar, although more gamey, flavor.

If you’re wondering how to prepare your venison this summer, the question is really, how can you go wrong? Venison is enjoyable as steaks, tenderloins, roasts, sausages, jerky, and minced meat although it’s a bit too lean to make into a great burger without adding fat to it. Luckily, that can be easily remedied by adding bacon or cheese to your minced meat.

The next time you get your hands on venison, give these recipes a try.

1. Venison Bourguignon

This rich French stew only has about 30 minutes of prep, but to develop all of the flavors, you’ll want to cook it for at least four hours. Don’t forget to brine the meat before getting started it’s worth the extra hour for really tender venison chunks.

Ingredients:

  • 3 tablespoons olive oil divided
  • 8 ounces chopped bacon
  • 3 pounds deer roast meat chopped into large 2-inch chunks
  • 2 pounds carrots chopped into large chunks
  • 2 onions roughly chopped
  • 6 cloves garlic smashed
  • 1 pound crimini mushrooms halved
  • 1/2 cup brandy
  • 750 mL dry red wine
  • 2 cups venison stock or beef stock
  • 2 tablespoons tomato paste
  • 1 bouquet garni a small fresh herb bouquet with thyme, rosemary and a bay leaf
  • 4 tablespoons butter softened
  • 1/4 cup flour
  • 3 pounds baby golden potatoes

Instructions:

  1. Heat 1 tbsp oil in a large pot. Add the bacon and cook over medium heat until brown and crisp. Remove with a slotted spoon and set aside.
  2. Dry the venison chunks with a paper towel and add salt and pepper. Brown the deer meat on all sides. Then remove with a slotted spoon.
  3. Add the onions, garlic, and carrots to the same pot. Cook and stir for several minutes until the onions are soft, then add the mushrooms and cook another 5-10 minutes.
  4. Add all meat back to the pot, then follow with brandy, wine, stock, and tomato paste. Add 1 tsp salt and 1 tsp pepper and stir well. Then add the bouquet garni and cover.
  5. Bring to a boil, then lower the heat and simmer for about 3 hours until the venison is very tender.
  6. In the last hour of simmering, preheat the oven to 450 degrees F.
  7. Place the mini potatoes on a rimmed baking sheet and toss with 2 tbsp oil, salt and pepper.
  8. Roast for 35-45 minutes until tender, stirring once midway.
  9. Once the venison is tender, mix half a stick of softened butter with 1/4 cup of flour. Use a fork to create a paste.
  10. Slowly stir the butter mixture into the stew until the desired thickness is reached.
  11. Salt and pepper to taste if needed.
  12. Serve the stew with potatoes on the top or side.

2. Venison Steak with Caramelized Onions & Mushrooms

This recipe is best for larger venison steaks, especially red deer and elk. The caramelized onions take some time but are worth the effort. Simple but delicious, with everything your body needs, prepped in 20 minutes and cooked for 20 minutes.

Ingredients:

  • 1/4 cup unsalted butter, divided
  • 3 onions, peeled and sliced from root to tip
  • Salt
  • 1 teaspoon dried thyme
  • 2 teaspoons honey (optional)
  • 1 pound venison backstrap
  • Porcini powder (optional)
  • 1/2 pound fresh mushrooms, ideally hen of the woods a/k/a maitake, sliced
  • 3 tablespoons fresh chopped parsley
  • Dandelion leaves (optional, for garnish)

Instructions:

  1. Start by caramelizing the onions. You can even do this in advance and keep them in your fridge. Heat 2 tbsp of the butter in a saute pan over medium-high heat. Once hot, add the onions and toss to coat. Cover the onions, turn the heat down and cook slowly, stirring once in a while. You are looking for them to slowly soften and brown, not scorch. After about 10 minutes, they’ll start to get soft. Add salt and let them cook more. When they start to brown, add thyme and honey. Cook until fully brown. Remove and set aside.
  2. While the onions are cooking, take the venison out of the fridge and salt it well. Let it come to room temperature the whole time you are cooking the onions this is especially important if you are using elk or moose backstrap, which is thick.
  3. When the onions are done, wipe out the pan and add the remaining butter. Pat the venison dry with a paper towel and sear it over medium-high heat, turning it to make sure all sides are well browned. Rest the meat on a cutting board. If you have porcini powder, roll the venison in it as it rests.
  4. While the venison is resting, put the mushrooms in the pan and turn the heat to high. Sear the mushrooms until they release their water this might not happen with hen of the woods. When the water has almost boiled away or when the mushrooms begin to brown, add some more butter and saute hard until the mushrooms are nicely browned. Salt them as they cook.
  5. Once the mushrooms are ready, add back the caramelized onions and the parsley and toss to combine. Heat through and put some on everyone’s plate. Add the dandelion leaves if you are using them. Slice the venison into medallions and serve.

3. Venison Appetizer Kabobs

Venison makes a great main dish, but there’s no reason you can’t enjoy it as an appetizer, too. Be sure to prep these the night before so the meat is tender and flavorful.

Ingredients:

  • Venison chops or steaks
  • Onions, sliced
  • Mushrooms, sliced
  • Bacon
  • Sweet Baby Ray’s barbeque sauce
  • Marinade: 1/4 cup vegetable or canola oil, 1/4 cup brown sugar, 1/4 cup fajita seasoning

Instructions:

  1. Mix together the marinade, then pour over venison and refrigerate overnight.
  2. Cut venison into 2-inch cubes.
  3. Add a slice of either onion or mushroom, wrap in a slice of bacon and hold together with a toothpick.
  4. Place the kabobs on a cookie sheet and add a spoonful of Sweet Baby Ray’s barbeque sauce to each.
  5. Broil on low for about 4 minutes on all sides, making sure bacon is fully cooked.

4. Venison Bacon Burgers

Get out to the grill this summer and change it up from the usual beef burgers – you won’t regret it. You have to put in some time on the front end for these to work, but they’re worth it.

Ingredients:

  • 6 slices bacon, minced
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 2 shallots, minced
  • 2 pounds ground venison
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped fresh parsley
  • 6 hamburger buns
  • 1 pinch salt and pepper
  • 1 egg, beaten to mix

Instructions:

  1. Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in the skillet, then add garlic and shallots. Cook and stir until softened, about 3 minutes then add to bacon in the bowl.
  2. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.
  3. Preheat your grill for medium-high heat.
  4. Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.

5. Venison Carne Asada Tacos

How about some venison tacos for a change?

Ingredients:

  • 1-2 lbs venison, thinly sliced
  • 1 lime
  • 1 orange
  • 1/4 tsp cumin
  • Chef Merito Steak & Meat or Carne Asada seasoning
  • 1 white onion, sliced into rings

Instructions:

  1. Sprinkle the carne asada seasoning and the cumin evenly over both sides of the venison and pat it into the meat.
  2. Throw all the meat into a large Ziploc bag along with the sliced onion “rings” and squeeze the juice from the lime and orange into the bag. Seal up the bag, removing as much air as possible, and work it around to make sure the juice has had a chance to soak all of the meat.
  3. Take the venison and onions and place on a hot grill. Cook for 2 minutes or so on each side.
  4. After you remove the meat from the grill, chop it up with a cleaver into bite-sized pieces.
  5. Quickly warm the tortillas on the grill and serve with the grilled onions, chopped white onion, cilantro and a hint of lime juice.

There are few things better than enjoying a great dinner with your family that you provided from start to finish. With deer season approaching, now is the time to collect all of the new venison recipes you’d like to try!

Do you have a favorite venison recipe? Do share it with us in the comments section!


Venison Steaks in Sweet-Sour Sauce

Venison is traditionally served with a sweet-sour sauce. This one contains currant or raspberry jelly for sweetness and vinegar — cooked with shallots and added at the end — for a contrasting sour taste. Thoroughly trimmed of fat, venison steaks are very lean, quite flavorful, and rich, so 4 to 5 ounces of meat per person is adequate. Serve with Skillet Sweet Potatoes.

1 venison loin or large tenderloin (about 1 1/2 pounds), trimmed of fat (about 1 pound trimmed) and cut into 4 steaks
1 teaspoon olive oil
1 teaspoon chopped fresh thyme
1 tablespoon ketchup
1 tablespoon currant jelly or seedless raspberry jam
2 teaspoons dark soy sauce
1/4 cup cold water
1 tablespoon peanut oil
1 tablespoon unsalted butter
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped shallot
2 tablespoons red wine vinegar
2 tablespoons hearty red wine
1 tablespoon unsalted butter

Using a meat pounder, pound the steaks gently until each is about 3/4 inch thick. Rub the steaks with the oil and sprinkle with the thyme. Arrange the steaks in a single layer on a plate, cover with plastic wrap, and refrigerate for at least 1 hour before cooking. (The venison can marinate for up to 8 hours.)

Mix the ketchup, jelly, soy sauce, and water together in a small bowl. Set aside.

When you are ready to cook the steaks, heat the oven to 160 degrees.

Heat the peanut oil and butter in a large heavy skillet until hot. Sprinkle the steaks with the salt and pepper, place them in the skillet, and sauté over medium-high heat for 2 to 2 1/2 minutes on each side for medium-rare. Transfer the steaks to an ovenproof plate (leaving the drippings in the pan) and keep warm in the oven while you make the sauce.

Add the shallot to the drippings and sauté for about 20 seconds. Add the vinegar and wine and cook until most of the liquid has evaporated, about 1 1/2 minutes. Add the jelly mixture and mix well, then stir in the butter. Boil for 10 seconds, and strain through a fine strainer.

Place a steak on each of four plates, coat the steaks with the sauce, and serve.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.