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Venison Everyday Cookbook

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Grilled Deer Backstrap Recipe

The tenderness in this grilled deer backstrap recipe is incredible. The key is the perfect internal temperature and delicious marinade.

Slices of medium rare venison backstrap on a white plate with sides of asparagus and potatoes

As a busy mom, wife and, business owner, I’m always on the lookout for recipes that are not only delicious but also easy to prepare. My grilled deer backstrap ticks all the boxes. And speaking of summer grilling, we’re big fans of burgers, grilled chicken, and anything that sizzles on the barbecue. But if you haven’t tried my best ever venison backstrap recipe, you’re in for a treat. Plus, the leftovers? Don’t even get me started on the mouthwatering venison steak sandwiches we whip up with them. If you are looking for a fresh and vibrant salad, you have to try my Venison Steak Salad with balsamic vinegar as a base for the most delicious dressing. Summer just got a whole lot tastier!

Get ready to elevate your summer grilling game with a mouthwatering dish that’s a favorite in our household: Grilled deer backstrap. Made with tender venison backstrap marinated in a delightful mix of olive oil, red wine vinegar, zesty lemon, garlic cloves, fragrant Italian seasoning, and a pinch of sea salt and black pepper. It’s a flavor explosion that’s perfect for those warm, sunny days when the grill is calling.

Sliced grilled venison backstrap on wooden cutting board with knife and carving fork

WHAT IS DEER BACKSTRAP?

The backstrap is the loin of the deer (not the tenderloin) that runs along a deer’s spine. It’s super tender because the muscle is rather isolated and doesn’t have a large range of motion. There’s little to no fat so it’s easy to overcook this tender cut. This can result in dry or “gamey” taste as some folks say. If you pay special attention to preparation and NOT overcooking, it’s delicious. 

Tenderloins are found UNDER the spine and are typically smaller than beef tenderloin, which is why they easily get confused. If you have a sizable tenderloin, you can use this recipe, just be mindful not to overcook it. You may need to cook it for very little time.

THE BEST WAY TO COOK VENISON BACKSTRAP

  1. Roasting (this is what we’ll talk about in this recipe)
  2. Grilling (you can use this recipe and hold your grill at a steady medium high (450F) and grill it)
  3. Cut it into chops & sear the medallions on a cast iron
  4. Smoking (check out my favorite way to smoke a venison backstrap here)

When cooking backstrap, there are many ways to bring out the incredible flavor and texture of this lean and tender cut of meat. We’re going to focus on roasting because I find this to be the least labor intensive way to cook this prized cut.

When I roast backstrap or venison loin, I like to cook it high and fast in the oven at about 450F for 12-18 minutes, this largely depends on the thickness of your loin (and size of your deer). More on that later in the directions. 

Additionally, one method that never fails to impress is grilling the backstrap. Not only does it add a smoky and charred taste, but it also enhances the natural flavors of the meat.

What if I don’t have / like to grill?

If grilling isn’t your style, fear not! A fantastic way to cook backstrap is by cutting it into chops and pan-searing it in a cast-iron skillet. This technique creates a beautiful crust on the outside while maintaining a juicy and tender interior. The contrast between the crispy exterior and succulent center is truly divine. It’s also super fast!

No matter which method you choose, remember not to overcook the backstrap. It’s crucial to aim for medium-rare (pulling the meat from 115-125F) in order to preserve its tenderness and allow those magnificent flavors to shine through. So go ahead, unleash your culinary prowess, and savor each mouthwatering moment with venison backstrap cooked just right.

Ingredients for marinating a venison backstrap

INGREDIENTS AND KITCHEN TOOLS

  • Venison backstrap (or loin) – whole
  • Olive oil
  • Lemon 
  • Red wine vinegar 
  • Garlic cloves
  • Italian seasoning 
  • Sea salt
  • Black pepper
A steak with marinate in a bowl
A grilled venison backstrap resting on a silver tray
A grilled backstrap on a wooden cutting board with a carving knife and fork and plates surrounding it with potatoes and asparagus on them

STEP BY STEP

Step 1: Add all of the ingredients together in a zip-top bag or bowl with a lid and mariante for at least 4 hours, but up to overnight in the fridge. 

Step 2: Once marinaded, remove the venison from the marinade and fridge and allow it to come to room temperature on a paper towel while you preheat the grill. Pat it dry well to remove a lot of the excess. 

Step 3: Preheat to grill to medium-high, about 450-500F. 

Step 4: When the grill is hot, directly lay the venison on the grill grates and cook until the internal temperature reaches about 117-122F if you’re looking for medium rare. Cook times vary due to the thickness of the backstrap/loin due to the size of your animal so it’s best to cook to temperature, not set time. 

Step 5: Let the meat rest for a least 10 minutes before cutting into slices and serving. I usually add fresh cracked pepper and flakey salt before serving. Enjoy!

A grilled backstrap on a wooden cutting board with a carving knife and fork and plates surrounding it with potatoes and asparagus on them

HOW TO COOK VENISON SO IT ISN’T DRY

Cooking venison properly is crucial to maintaining its juiciness and tenderness. When working with a lean and tender cut (like backstrap/loin) cooking hot and fast is best. 

It’s important not to overcook the meat as this often leads to dryness—a mistake that many make. To achieve a medium-rare doneness, cook until the internal temperature reaches 115-125°F. I know 115F sounds low (and folks are often surprised that I recommend this) but your meat will keep cooking as it rests. You’re not cooking commercially processed beef that has been frozen and thawed multiple times before it hits your plate. This is FRESH, beautiful wild game and I encourage you to try it at medium rare, even if you typically order steak medium-well-done. 

Finally, let the cooked meat rest for a few minutes before slicing. This will allow the juices to redistribute throughout the venison, resulting in an incredibly moist and tender dish that you’ll love.

Slices of medium rare steak on a white plate with sides of asparagus and potatoes

HOW TO SERVE DEER BACKSTRAP

If you love grilling and have some venison backstrap sitting in the freezer, this is the recipe for you. It is absolutely delicious served as it, but you can always pair it with your favorite side dish or on my newest favorite, Venison Steak Sandwich.

COMMONLY ASKED QUESTIONS ABOUT DEER BACKSTRAP

Is venison tenderloin the same as backstrap? No, venison tenderloin and backstrap are not the same cuts of meat. Venison tenderloin, also known as the fillet, is a long, cylindrical muscle that runs along the deer’s spine. It is highly regarded for its tenderness and is considered one of the most sought-after cuts of venison. On the other hand, the backstrap refers to a larger muscle that extends from the neck to the hindquarters on both sides of the spine. While both cuts are prized for their tenderness, they differ in size and flavor profile. The tenderloin tends to be smaller and has a more delicate taste, while the backstrap is larger and often used for roasts or steaks.

What do you soak a deer backstrap in? You don’t have to soak or marinate backstrap if you cook it right. However, I have tried soaking deer chops in buttermilk and I love this venison marinade if you want to try either. Again, they’re not necessary for this method. 

Why is my deer backstrap tough? – overcooked it and didn’t cook at high enough heat (no sear, pull at 115-125F internally and REST it)

Sliced grilled venison backstrap on wooden cutting board with knife and carving fork

STORING AND REHEATING

If you happen to have leftovers, you can easily store them in the refrigerator in an airtight container for 3-5 days.

OTHER VENISON RECIPE’S YOU’LL LOVE

If you are ready for grilling season, you’ll definitely want to try my Juicy Venison Burgers. We have been loving cooking Venison Backstrap and with any leftovers, you better believe we are making my Venison Steak Sandwich which is SO good. If you need an easy side to whip up, try my Crispy Potatoes.

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Slices of medium rare steak on a white plate with sides of asparagus and potatoes

Grilled Deer Backstrap Recipe

The tenderness in this grilled deer backstrap recipe is incredible. The key is the perfect internal temperature and delicious marinade.

  • Author: Miss AK
  • Prep Time: 4+ hours
  • Total Time: 4.5+
  • Yield: 4–6 servings 1x
  • Method: grill
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Ingredients

  • 1.5–2 lbs. venison backstrap (or loin) – whole
  • ¼ cup olive oil
  • 2 Tbsp. red wine vinegar 
  • ½ lemon, juiced 
  • 3 garlic cloves, smashed and chopped 
  • 1 tsp. Italian seasoning 
  • ¾ tsp. salt 
  • ½ tsp. pepper

Instructions

  1. Add all of the ingredients together in a zip-top bag or bowl with a lid and mariante for at least 4 hours, but up to overnight in the fridge. 
  2. Once marinaded, remove the venison from the marinade and fridge and allow it to come to room temperature on a paper towel while you preheat the grill. Pat it dry well to remove a lot of the excess. 
  3. Preheat to grill to medium-high, about 450-500F. 
  4. When the grill is hot, directly lay the venison on the grates and cook until the internal temperature reaches about 117-122F if you’re looking for medium rare. Cook times vary due to the thickness of the backstrap/loin due to the size of your animal so it’s best to cook to temperature, not set time. 
  5. Let the meat rest for a least 10 minutes before slicing and serving. I usually add fresh cracked pepper and flakey salt before serving. Enjoy!

5 Venison Crock Pot Recipies | Tender Deer Meat Recipes For The Slow Cooker

Here are some of my favorite Venison Crock Pot Recipes that you can quickly throw together in the slow cooker and you’ll love the results of a hearty, delicious deer meat meal that the whole family will enjoy.

Pouring broth into soup

Y’all I LOVE a slow cooker night. I have a toddler, and my husband and I run 3 businesses so some days are just busy. These venison crock pot recipes are staples I live by!

KEY INGREDIENTS TO HAVE ON HAND WHEN COOKING VENISON

When preparing venison crock pot recipes, there are key ingredients that I like to keep in my pantry and fridge so that I can always whip something delicious up when I defrost deer meat from my deep freezer. Here’s what I like to have on hand:

1. Venison: The star of the show, ensuring you have fresh and high-quality cuts is essential. You can also use a variety of game meat for these recipes as well, elk, moose, antelope and so much more!

2. Herbs and Spices: My staples include Italian seasoning, herbs de Provence, curry powder, garlic powder, onion powder, thyme, salt and pepper. My cookbook has a whole list!

3. Marinades: A good marinade can tenderize the meat and bring out its natural flavors. Consider using red wine, Worcestershire sauce, or balsamic vinegar as a base for your marinades. I also have an incredible All-Purpose Marinade that is perfect for any cut of meat.

4. Stock or Broth: Stock or broth (chicken, vegetable, or beef broth all work) is the perfect liquid ingredient to have on hand to add to recipes, it helps keep the meat moist and intensifies the overall taste. Check out my Homemade Venison Stock recipe!

5. Butter or Olive Oil: These fats are perfect for cooking venison as they add richness and prevent it from drying out.

6. Vegetables: Pairing your venison with vegetables, such as potatoes, carrots, onions, and garlic cloves, not only adds color to your plate but also complements its earthy flavors. Diced tomatoes and tomato paste are also great ingredients to have on hand for a pop of flavor!

By having these key ingredients on hand, you’ll be well-equipped to create delicious and memorable venison dishes that are sure to be a hit!

DIFFERENT CUTS OF VENISON FOR VENISON CROCK POT RECIPIES

There are several different cuts of venison, each with its own characteristics and recommended cooking methods. Here are some of the most common cuts:

1. Tenderloin: This is the most tender and prized cut of venison. It is located along the backbone, running parallel to it. Tenderloin is often cooked quickly over high heat and is best served medium-rare to retain its tenderness. It’s small, but mighty.

2. Backstrap: Also known as the loin, the backstrap is another tender cut of venison. It runs along the back, just above the rib cage. It can be cooked similarly to the tenderloin, by grilling, pan-searing, smoking or roasting.

3. Rib Rack: Just like with beef or pork, the rib rack of a deer provides bone-in rib chops OR you can make braised short ribs if the chop is removed.

4. Shank: The shank is the portion of the leg below the knee joint. It is a tougher cut but has great flavor due to the connective tissue and bone marrow it contains. Slow cooking methods like braising or stewing are recommended for shanks to break down the toughness and achieve tenderness. I also like smoking my venison shanks.

5. Shoulder Roast: The shoulder of a deer is a large and tough cut that benefits from slow cooking methods. It can be roasted, braised, or used to make stews, soups, or chili.

6. Neck Roast: The neck of a deer is a tougher cut that is often used for making roast or ground meat due to the presence of a higher amount of connective tissues and fat. Slow cooking methods like braising or stewing are common for neck roast. Neck roasts also make great Ragu.

7. Ground Venison: Ground venison is made by grinding various cuts of venison, including trimmings and less tender cuts. It is versatile and can be used in burgers, meatballs, tacos, chili, and many other dishes.

Remember, cooking times and techniques may vary depending on personal preferences and recipes. Always ensure that venison is properly cooked to your desired level of doneness and follow safe cooking practices.

If you are searching for the perfect gift for hunters or someone who wants to learn how to cook the perfect cut of venison? Check out my cookbook, Venison Every Day, and make the most out of your venison meat this season.

Chili in white bowl with toppings

Venison Chili Crock Pot Recipe

This recipe brings your favorite wild game flavors + a classic recipe to the next level with a crock pot recipe that you can prep in the morning and enjoy after a long day of work or playing in the snow!

Venison Ragù | Slow Cooker Deer Roast Recipe

You’ll be dreaming of this Venison Ragù all day long. The deer roast perfectly slow-cooked with vegetables, some red wine, and diced tomatoes and then served over pasta for the most delicious and comforting winter meal.

slow cooker venison stew in an orange bowl on a blue plate with a piece of bread

Slow Cooker Venison Stew Recipe | Thick & Hearty

This recipe requires a little more prep work, but it is totally worth it. After you sear your stew meat (preferably cubes) in a large skillet, pour all your ingredients into your slow cooker and let it go all day long.

BONUS: For a thicker stew mix up a little slurry with the broth and cornstarch for the perfect thick and hearty stew!

BBQ Venison Sandwich | Slow Cooker Pulled Venison Barbecue

This BBQ Venison Sandwich is perfect to serve at casual gatherings, family dinners, or game day parties. The tender and flavorful pulled venison pairs perfectly with the tangy barbecue sauce, creating a mouthwatering combination that is sure to impress your guests. Enjoy!

Venison roast, small yellow potatoes and diced carrots on a platter topped with parsley flakes

Venison Roast Recipe | How to Slow Cook Deer Roast

Venison roast is a delicious and savory dish made from the lean meat of deer. It can be prepared using various cooking methods, including roasting, braising, or slow cooking, each resulting in a delectable and tender roast. You can always try this venison roast recipe in your dutch oven, but I love slow-cooking this roast in the crockpot, allowing the flavors to meld and the meat to become super tender.

HOW TO STORE YOUR VENISON CROCK POT LEFTOVERS

If you happen to have leftovers of any of these delicious venison crock pot recipes here is how to store them. Head over to each individual recipe for specific instructions if you are wanting to freeze the leftovers.

  1. Let the leftover venison cool completely before storing it.

2. Divide the leftover venison into meal-sized portions if necessary.

3. Place the portions of venison in airtight containers or resealable bags.

4. Label each container or bag with the date and contents.

5. Place the containers or bags in the refrigerator if you plan to use them within a few days, or in the freezer for longer storage.

6. If using the fridge, consume the leftover venison within 3-4 days.

7. If using the freezer, venison can be stored for up to 3 months.

8. When ready to use, thaw the venison in the refrigerator overnight before reheating or incorporating it into recipes.

HOW IS VENISON BEST SERVED? TRY ONE OF THESE AMAZING SLOW COOKER VENISON RECIPES AND SEE FOR YOURSELF!

It is such a gift to be able to share these venison crock pot recipes with all of you! I hope you’ll find a favorite and the next time you ask yourself “How do I cook venison in the crock pot?”…you know where to go!

Want more recipe ideas, tips and tricks? Go grab a copy of my cookbook Venison Every Day! There are SO many recipes that use venison, like sausage gravy, asian chop salad, and pasta fagioli.

Are Venison and Deer the Same?

Are you interested in game meat but unsure of the differences between venison and deer? If so, you are not alone. In fact, this can be quite confusing for many people since they often use them interchangeably. The truth is that while deer and venison are used interchangeably, there are some key distinctions to understand before cooking and preparing your meal. Let’s take an in-depth look at the differences between these terms to help home cooks make informed decisions about what goes on their plate.

venison chops on a white plate with salt and thyme

What is Venison and Where Does it Come From?

Venison is a type of meat that comes from deer. It’s a lean, protein-rich meat that has been enjoyed for centuries by hunters and food enthusiasts alike. Our family relies on venison for one of our primary food sources and my husband is an avid hunter. I sometimes refer to myself as an accidental hunter’s wife because about 10 years ago I found myself with TONS of venison in the freezer. Now I have a bestselling all-venison cookbook, Venison Every Day.

Venison is oftentimes considered a delicacy because it’s not something that you can find just anywhere. Instead, it’s a meat that is hunted for in the wild, making it all the more special. Venison has a rich flavor that can vary depending on the diet of the deer and the way it was dressed and cooked. Venison has been used in cuisines all around the world, from traditional European dishes to American barbecue. If you’re looking for a new and exciting type of meat to try, venison might be just what you need!

Understanding the Differences Between Venison and Deer Meat

Have you ever wondered what the difference is between venison and deer meat? And why venison and deer meat are sometimes used interchangeably while other times they are not? Though similar in many ways, there are some key differences to be aware of when cooking and preparing these meats.

Venison typically refers to game meat that is sourced from white-tailed deer, reindeer, caribou, elk, moose, antelope, and other non-native animals such as red deer (most commonly found in Europe), roe deer. It tends to have a richer and more intense flavor due to the animal’s natural diet and the way it was hunted.

On the other hand, deer meat usually comes from deer, sometimes it is hunted and sometimes farmed or pasture raised deer which results in a cleaner and milder in taste. While they are both part of the family cervidae, venison is the overarching term that describes meat from the family cervidae and deer meat specifically comes from deer.

Venison has a distinct taste and texture, giving it a unique flavor profile that many find appealing. Additionally, venison is lower in fat and calories than traditional meats like beef and pork, making it a healthier option. So next time you’re at the store or hunting for your own meat, keep in mind the differences and benefits of both venison and deer meat.

When I post a recipe for venison, you can assume you can use elk, moose, antelope and deer varieties.

a venison shank
patting raw deer meat dry on a plate
venison cubes on a plate

Popular Game Animals And Types of Venison

For hunters and food enthusiasts alike, venison is a highly sought-after delicacy. The meat’s distinct flavor and leanness make it a versatile ingredient, and, with its growing popularity, there are numerous types of venison to choose from. From fallow deer to elk and moose, each animal has its unique flavor profile. Fallow deer, for example, is known for its tender meat, while moose’s more robust flavor makes it ideal for stews and slow-cooking. Whether you opt for a classic venison roast or experiment with new recipes, there’s never been a better time to explore the delicious world of game meat.

Nutritional Value of Venison Compared to Other Meats

When it comes to meat, many people tend to lean towards beef, chicken or pork. However, there’s another type of meat that’s not as commonly eaten but is just as delicious: venison. In addition to being flavorful, venison also has some surprising health benefits.

Compared to beef, venison is a leaner meat which means it has a low-fat content. This also means that it’s lower in calories, making it a great option for those looking to lose weight. Additionally, venison is a lean protein, a rich source of b vitamins, zinc and other nutrients, plus it is packed with protein which helps keep you full and energized throughout the day. Whether you’re a seasoned hunter or looking to switch up your meat routine, consider adding venison to your diet for its nutritional benefits and unique taste.

Ways to Prepare and Cook Venison | Without it Tasting Gamey

When it comes to cooking venison, there are so many delicious options that go beyond the classic steak or burger on the grill. One tasty way to enjoy this flavorful meat is by making My Award Winning Venison Chili. Pair it with some homemade cornbread or serve it over a bowl of rice for a hearty meal. If you’re in the mood for something a bit lighter, try creating a The Ultimate Venison Steak Salad with fresh greens and a vinaigrette dressing.

And for those chilly nights, use up that stew meat and whip up a warm bowl of Venison Stew, it is the perfect dinner option to warm you up from the inside out. If you’re lucky enough to have some Venison sausages on hand, you have to try my Smoked Sausage and Potato Skillet Bake.

Of course, you know I am always saving all of my bones and scraps to make my Homemade Bone Broth that is not only is it majorly good for you and respectful to the animal you’ve harvested, but it saves you time and money, too. So whether you’re a seasoned venison eater or just trying it out for the first time, there’s no shortage of ways to enjoy this delicious meat.

slow cooker venison stew in the crockpot with carrots and potatoes
Venison chili, above shot, in a bowl topped with shredded cheddar cheese, chopped avocado and a dollop of sour cream
venison stock in a quart jar with onions, carrots and celery

The Benefits of Eating Venison for Your Health

For anyone looking to maintain a balanced, healthy diet, incorporating lean meats like venison is a great choice. Not only is venison a delicious meal alternative, it is also heart healthy and protein packed. It has been proven that this meat is low in fat and has fewer calories compared to beef, making it a fantastic option for those who want to enjoy meat while being mindful about saturated fat.

Venison is also rich in vitamins and minerals, which not only help to keep your body functioning at its best, but can also boost the immune system. So next time you’re planning your meals for the week, consider adding some venison to your shopping list for a lean, heart healthy, and satisfying meal.

Commonly Asked Questions

Is there a flavor difference between male and female deer? It truly depends on the animal. However, I find does to be a bit milder in flavor. This is likely due to body composition and hormones as most of the buck I’ve eaten are taken during peak rut.

Venison is an interesting and versatile form of meat that is perfect for a variety of dishes. Whether you are trying to introduce healthier options into your family’s diet, or interested in experimenting with different flavors – venison is a remarkable option for any lifestyle. Because it’s a very lean choice, it can provide countless vitamins and minerals to help promote overall wellness. If you haven’t yet considered cooking with Venison, give it a try – you’ll be pleasantly surprised by the end results! Not only does this type of meat taste delicious but it’s also an eco-friendly means of sourcing morally sound food. Venison is a meal that not only nourishes your body but is also ethically sound; so why not show some appreciation for our natural environment by giving it a go? Arm yourself with knowledge and jump in the kitchen – whip up something tasty with venison today!

NOTE: Always make sure you check your states regulations before hunting / field dressing any wild game. Treat it with respect and stock those freezers this hunting season! Best of luck hunters!

Looking for ways to cook with venison? Start here – my Venison Cooking Guide!

Venison Ragù | Slow Cooker Deer Roast Recipe

venison ragù on a grey plate with pasta and grated cheese

​I’ve been dreaming of making Venison Ragù for a few years now. Ragù sauce refers to an Italian inspired meat sauce that slow cooks ground, chopped or pulled meat in a tomato mixture that is commonly made with beef, pork, or lamb. But, venison makes a delicious and flavorful alternative. The key to making a great ragù is to let the meat simmer slowly in the sauce until it’s tender and juicy.

Think crazy tender pulled venison in the best ever pasta sauce over pappardelle pasta. Enough said, right? Plus, it’s best made in the slow cooker.

I love meals like this for holiday gatherings because they have almost no active cooking time, they make the house smell INSANE, and they’re effortlessly fancy. Pair with a great bottle of Italian wine and you’re golden. I have made this recipe with both thawed and frozen deer roast and I’ve gotten great results both times. So, if you forget to thaw your meat, don’t fret. Use this recipe.

venison ragù on a grey plate with pasta and grated cheese

The Perfect Venison Ragù Recipe To Use Up Deer Roast

This venison ragù recipe is the perfect way to enjoy venison during the colder months. The rich, hearty sauce is perfect for spooning over pasta or polenta, and it can also be used as a filling for ravioli or lasagna. I like to make a double batch of this ragù and freeze half (it serves 6-8+) so that I always have some on hand for a quick and easy meal.

To make it, I like cooking up some bacon lardons and then cooking onions, celery, carrots, garlic, tomato paste, and spices in some of the bacon fat. I deglaze the pan with red wine and balsamic and pour it all over a venison roast in a crock pot with the bacon and crushed tomatoes. 8 hours later you have pure perfection.

Once the ragù is finished, you can either serve it immediately or freeze it for later. Enjoy!

carrots, onions and celery in a red wine reduction
cooked, chopped bacon on a plate with a paper towel
frozen venison roast in a slow cooker

Venison Ragù Ingredients

  • 1/2 lb. thick cut bacon, cut into lardons (or ribbons)
  • 1 Tbsp. olive oil
  • 1 onion, diced 
  • 2 medium carrots, peeled and diced 
  • 2 celery stalks, diced
  • 4-5 cloves garlic, minced 
  • 1 Tbsp. Italian seasoning 
  • 1 teaspoon salt (or to taste)
  • 1 tsp. sugar
  • 1/2 tsp. pepper
  • 1 (6oz) can tomato paste 
  • 1/2 cup red wine – a dry, Italian red like a Chianti or Super Tuscan are best but what you have on hand will do
  • 1 Tbsp. balsamic vinegar 
  • 1 (3lb – or about this size) venison roast – thawed OR frozen works
  • 2 (28oz) cans crushed tomatoes
  • pasta – I like pappardelle, linguini or any wide noodle
venison roast in tomato sauce in a slow cooker

How To Prepare Venison Ragù

This venison ragù is the perfect winter comfort food. The key to a good ragù is to cook it low and slow so that the venison has time to break down and become super tender. The slow cooker is best for this. I like to serve mine over fresh pappardelle pasta, but any type of pasta will do. So gather up your ingredients and let’s get started!

First, you’ll need to sauté some bacon lardons. Pour some of the fat out of the pan and then cook onions, celery, carrots, garlic, tomato paste, and spices in some of the bacon fat. Then deglaze the pan with red wine and balsamic and pour it all over a venison roast in a crock pot with the bacon and crushed tomatoes. I have used thawed and frozen roasts, both work wonderfully.

8 hours later you have pure perfection. Serve over fresh pappardelle pasta and enjoy!

venison ragù in a slow cooker

Serve Venison Ragù With Pasta

Once the venison is cooked in the sauce for 8 hours in your slow cooker, simply add the sauce to a pan with some pasta water and your favorite pasta and top with some freshly grated Parmesan cheese. Let it bubble a bit and serve. It’s that easy!

So if you’re looking for a delicious and comforting winter meal, give this venison ragù a try. I guarantee you’ll love it!

Variations on the Venison Ragù Recipe

The best part about this recipe is, it’s easy to make and can be tailored to your own preferences. I like to add a bit of red pepper flakes to mine, but you can omit that if you prefer. You can also swap out the venison for another type of meat, such as beef or pork. You can also serve this in polenta or as a filling for lasagna or ravioli!

No matter what ingredients you choose, this dish is guaranteed to be delicious. So go ahead and give it a try – you won’t be disappointed!

venison ragù on a grey plate with pasta and grated cheese

Other Recipe You’ll Love

Venison Lasagna

Venison Pasta Bake

Venison Meatballs

Venison Bolognese

The key to a good venison ragù is to cook it low and slow so that the venison has time to break down and become super tender. I like to serve mine over fresh pappardelle pasta, but any type of pasta will do. So gather up your ingredients and let’s get started!

Venison ragù can also be used as a filling for ravioli or lasagna. I like to make a double batch of this ragù and freeze half so that I always have some on hand for a quick and easy meal. Enjoy!

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venison ragù on a grey plate with pasta and grated cheese

Venison Ragù

  • Author: Miss AK
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Italian American
Print Recipe

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Ingredients

  • 1/2 lb. thick cut bacon, cut into lardons (or ribbons)
  • 1 Tbsp. olive oil
  • 1 onion, diced 
  • 2 medium carrots, peeled and diced 
  • 2 celery stalks, diced
  • 4–5 cloves garlic, minced 
  • 1 Tbsp. Italian seasoning 
  • 1 teaspoon salt (or to taste)
  • 1 tsp. sugar
  • 1/2 tsp. pepper
  • 1 (6oz) can tomato paste 
  • 1/2 cup red wine – a dry, Italian red like a Chianti or Super Tuscan are best but what you have on hand will do
  • 1 Tbsp. balsamic vinegar 
  • 1 (3lb – or about this size) venison roast – thawed OR frozen works
  • 2 (28oz) cans crushed tomatoes
  • pasta – I like pappardelle, linguini or any wide noodle – this recipe serves 6-8 so if you’re serving it all at once you need 2lbs of pasta 

Instructions

  1. Sauté the bacon lardons in a large pan over medium heat until crispy. Remove the bacon from the pan and set it aside on a paper towel lined plate.
  2. Pour all but 1 tablespoon of the bacon fat out of the pan and add the olive oil.
  3. Then cook onions, celery, carrots until they start to soften.
  4. Add the garlic, tomato paste, Italian seasoning, salt, sugar and pepper. Cook for 1-2 minutes.
  5. Then deglaze the pan with red wine and balsamic.
  6. Add your venison roast to a slow cooker. 
  7. Pour your veggie and wine mixture over the roast, sprinkle on all of the bacon and top with the crushed tomatoes. 
  8. Set your slow cooker on low for 8 hours. It must be low for 8 hours. 
  9. When the meat is tender, pull it apart and make your pasta according to the package directions. 
  10. Top the pasta with the sauce and enjoy!
  11. I usually freeze half of the sauce in a zip top bag or airtight container if I’m just feeding my family. The sauce will keep for 6ish months frozen. 

The Ultimate Guide to Cooking Venison Steaks on a Traeger

If you’re looking for an easy and delicious way to cook venison steaks, look no further than your Traeger or pellet grill! In this guide, I’ll show you how to season and grill your venison steaks to perfection. So fire up your Traeger and let’s get started!

My Traeger grill is one of my favorite cooking tools (and you guys know I don’t like gadgets!) because it holds a really steady temperature AND adds flavor to my food while I’m cooking it. That makes it great for cooking venison because deer meat tastes so good with a hint of smoke.

So let’s get started…

patting raw deer meat dry on a plate

1. Choose the right venison steak

Deer are a popular game animal, and venison is a prized meat, especially in our family where my husband spends the whole year tracking a select few buck. When cooked properly, venison is tender and flavorful. However, it can also be tough and dry. The key to making a delicious venison steak is to choose the right cut of meat. The best venison steaks come from the loin or the hindquarter. These cuts are lean and tender, and they are ideal for grilling or pan-frying. When cooking venison steak, it’s important to use a hot grill or pan. This will help to sear the outside of the steak, locking in the juices.

For even cooking, I recommend using a Traeger pellet grill or my cast iron method. A pellet grill heats evenly and produces great results. When grilling or pan-frying venison steak, be sure not to overcook it. Venison should be cooked until it reaches an internal temperature of 115-125 degrees Fahrenheit. This will ensure that the meat is juicy and tender. Follow these tips, and you’ll be able to cook up a delicious venison steak that your family and friends will love.

2. Preheat your Traeger grill

If you’re lucky enough to have a Traeger pellet grill, then you know that it’s capable of cooking up some delicious venison steak. But in order to get the most out of your Traeger, you need to make sure that you preheat it properly. Here’s how:

First, set the temperature on your Traeger to the highest setting. Then, close the lid and let the grill preheat for 15 minutes. Once the 15 minutes is up, open the lid and place your deer steak on the grill. Close the lid and let the steak cook for 3-4 minutes per side.

Once the steak is cooked to your liking, remove it from the grill and enjoy! Just remember to preheat your Traeger properly and you’ll be able to enjoy perfectly cooked venison every time.

What type of wood pellets taste good with wild game

There are a variety of different wood pellets that can be used with wild game, but my personal favorite is the hickory pellets. The hickory flavor pairs well with venison and other types of wild game, and it gives the meat a delicious smoky flavor. If you’re looking for a great way to enhance the flavor of your venison steak, I recommend using hickory wood pellets. Cherry and the Big Game Blend from Traeger are also great, too.

grilled venison steaks

3. Season your venison steaks

The key to making venison taste great is to season it properly. First, place the steaks on a paper towel and season them with salt, about 1/2-1 teaspoon of salt per pound of meat. Pat the meat super dry before placing it on the grill to ensure a great crust. This is a tip I often use in my cookbook, Venison Every Day.

4. Grill your venison steaks to perfection

Next, place the steaks on the grill after it heats. Grill for 3-4 minutes per side, or until the steak reaches the desired level of doneness (remember for a great rare plus – medium rare, venison should be cooked until it reaches an internal temperature of 115-125 degrees Fahrenheit). Remove from grill and let rest for 10 minutes before serving. Enjoy!

venison steak salad in a bowl with goat cheese, tomatoes, avocado and walnuts
https://www.missallieskitchen.com/venison-steak-salad/

5. Serve with your favorite sides and enjoy!

There’s nothing like a good steak, and venison is the perfect choice for a truly special meal. Deer have a hearty, gamey flavor that pairs well with bold, earthy spices. And when it comes to cooking venison, there’s no better option than a Traeger pellet grill. Traeger’s use wood pellets to create flavorful smoke, infusing your steak with rich, smoky flavor. Plus, the Traeger’s even heat ensures that your steak will be cooked to perfection. So if you’re looking for an impressive way to cook venison, Traeger/pellet grills are a great way to go. Serve with your favorite sides and enjoy! Here are a few sides you may enjoy:

Traeger Cornbread

Orange Cranberry Quinoa Salad

Fluffy Bacon Buttermilk Biscuits

Corn, Tomato & Peach Salad

Grilled Fruit Kebabs

So, let’s recap what we know about Traeger Venison Steaks

Venison is a popular game animal, and venison is a prized meat. When cooked properly, venison is tender and flavorful. However, it can also be tough and dry. The key to making a delicious venison steak is to choose the right cut of meat and season it properly. For even cooking, I recommend using a Traeger pellet grill. Venison should be cooked until it reaches an internal temperature of 115-125 degrees Fahrenheit. Follow these tips, and you’ll be able to cook up a delicious venison steak that your family and friends will love!

Now that you know how to cook venison steaks on a Traeger, it’s time to fire up your grill and get cooking! So what are you waiting for? Invite your friends over for a wild game night and enjoy some delicious venison steaks!

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How to Cook Venison Steaks On a Traeger

Every wonder how to cook perfect venison steaks on a Traeger? This pellet grill deer steaks recipe is foolproof!

  • Author: Miss AK
Print Recipe

Scale

Ingredients

  • 1 lb. venison steaks or chops (the thicker they are, the longer they take to cook)
  • 1–2 tsp. sea salt (flakey sea salt is great to finish with if you have it)
  • 1 Tbsp. olive oil 
  • 1/2 tsp. black pepper
  • 1 lemon

Instructions

  1. Preheat your pellet grill to 450F or as high as it goes. 
  2. While the grill heats, remove the defrosted steaks from the fridge and set them on a paper towel lined plate. Season them liberally on each side with salt and let them rest on the paper towel to absorb moisture while they come closer to room temp. This ensures more even cooking. 
  3. Place the steaks directly on the grill when it is heated. Grill for 3-5 minutes per side, this will depend on the thickness of your steak so keep a watchful eye. Flip and pull them when they reach an internal temp of 115-120F. You don’t want to cook this past medium rare. 
  4. Rest the steaks for 10 minutes (no you can’t skip this). I like to slice them against the grain and then top them with flakey salt, pepper and a squeeze of lemon juice. 
  5. Check out this ultimate venison steak salad if you want to try something new with the meat you just grilled!

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