Venison Recipes


Barbecued Venison Ribs


Makes 6 servings


2 1/2 cups water
3 cups ketchup
1 tablespoon white vinegar
1/4 cup lemon juice
1/2 cup Worcestershire sauce
1/2 cup 100% Wisconsin maple syrup
1/2 cup brown sugar
1 medium onion, diced
2 tablespoon chili powder
1/2 teaspoon salt
1lb. venison ribs with some loin meat attached

Freshly ground black pepper to taste


Preheat oven to 325 degrees. In large bowl, combine all ingredients except ribs and pepper. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick.


Place Ribs on serving platter. Pour sauce over ribs.


Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. Taste sauce after mixing and add additional brown sugar to taste, about 1/2 cup.


Venison Steaks with Scotch Sour Sauce
Makes 4 servings
2 tablespoon butter, divided use
1/4 cup finely chopped shallots
5 cranberries, crushed
1/4 cup scotch whiskey
3/4 cup orange juice
2 tablespoon lemon juice
2 tablespoon red currant jelly
1 teaspoon Dijon mustard
2 teaspoon cornstarch
2 tablespoon water
4 venison porterhouse steaks

Combine 1 tbsp. butter, shallots and berries in a 2 cup glass measuring cup. Cover with vented plastic wrap. Microwave on high for 2 minutes.

Add Scotch whiskey and microwave until boiling. Stir in orange juice, lemon juice, jelly and mustard. Microwave until Boiling.
Combine cornstarch with water. Stir into sauce, microwave until boiling, set aside.

Preheat a microwave browning dish
According to the maximum time given in manufacturer’s directions.
Rub Remaining 1 tbsp. butter over surface. Immediately, press venison or beef onto hot surface. When brown, turn over. Microwave on high 2 minutes or to desired doneness. Do not overcook. Serve immediately with sauce.