Venison Calzone

Venison Calzone recipe from Stuffy's Taxidermy and game processing in Locust, NC
  • 1 pound ground venison
  • 1/2 cup chopped onion
  • 1/2 cup sliced fresh mushrooms
  • 1 clove garlic, minced
  • 1/4 cup venison kielbasa
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon oregano
  • 1 14oz. jar tomato and basil spaghetti sauce
  • 1 8oz. package refrigerator crescent rolls
  • 8-10oz. grated mozzarella cheese
  • Flour
  • Saute venison, onion, garlic, and mushrooms until vegetables are tender and venison is browned. Add venison kielbasa and 1/4 teaspoon Italian seasoning. Simmer to heat kielbasa.
  • Place two triangles of crescent dough together to form a rectangle and press edges together to seal. Roll lightly in flour. In center of rectangle place two tablespoons venison and vegetable mixture. Top with two tablespoons spaghetti sauce and grated cheese. Fold one edge of dough over and seal edges together. Repeat procedure. Place in ovenproof dish. Pour remaining sauce over each. If any venison remains, sprinkle it on top of sauce. Top with cheese.
  • Bake at 350 degrees for twenty minutes. Four Servings

Deer Casserole

  • 2 pounds deer loin, cut into 1 inch pieces
  • 1 envelope onion soup mix
  • 1 10 1/2oz. can cream of mushroom soup
  • 1 4oz. can whole mushrooms
  • 1/2 cup water or red wine
  • Combine all ingredients in slow cooker.  Stir together well.  Cover and cook on low for 8 to 12 hours. Serve over noodles or rice.  (High: 4 to 5 hours)

Deer Kabobs

  • 3 pounds bite size chunks venison (from hind qurter of loin)
  • McCormick’s Meat Marinade
  • 1/2 cup oil
  • 2 tablespoons vinegar
  • 1 can beer
  • 1 pack of bacon
  • Combine McCormick’s Meat Marinade with 1/2 cup oil, 2 tablespoons vinegar, and 1 can of beer. Marinate the meat for 8 hours in mixture.  Then wrap a piece of bacon around kabob and put on skewer. Cook on grill till the bacon is done, rotate the skewers while cooking. The deer will be ready when the  bacon is done, so do not over cook.

Venison Chili

  • 1-1.5 pounds venison
  • 1/2 pound sliced fresh mushrooms
  • 1 green pepper, coarsely chopped
  • 1 (14 1/2 oz.) can sliced stewed tomatoes
  • 1 (6oz.) can tomato paste
  • 3 (14 1/2 oz.) kidney beans, undrained
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 2-3 dashes black pepper
  • 2-3 dashes crushed red pepper
  • 2-3 dashes garlic powder
  • Combine all ingredients in a four quart crock pot.  Cook on low for approximately 8 hours.  Top with chopped onion and shredded cheddar cheese if desired.

Deer Burger Meatloaf

  • 2 pounds deer burger
  • 1 cup dry bread crumbs
  • 1 1/4 cup milk
  • 1 egg, beaten
  • 1/4 cup onion, minced
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon sage
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic
  • 1 tablespoon Worcestershire sauce
  • Heat oven to 350 degrees. Mix all ingredients; shape into loaf, put in shallow pan, spread ketchup on top.  Bake 1 1/2 hours.