NORTHWOODS COOKS: A sampling of venison recipes

Readers are invited to submit their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to

Barbecue dry aged haunch of venison with mushroom and potatoes a
A venison pot roast, served with a side dish of mushroom and potatoes, is a healthy meal option that is flavorful too.
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With deer hunting season wrapping up this weekend, here are a few tasty venison dishes from to sample.

Slow Cooker Venison

3 lbs. boneless venison roast

1 large onion, sliced


1 Tbsp. soy sauce

1 Tbsp. Worcestershire sauce

1 Tbsp. garlic salt

1/4 tsp. ground black pepper

1-oz. package dry onion soup mix

10.75-oz. can condensed cream of mushroom soup

Clean venison roast and place in a slow cooker. Cover with onion slices, then sprinkle with soy sauce, Worcestershire sauce, garlic salt, and pepper.

Stir onion soup mix and condensed soup together in a small bowl. Pour mixture over venison.


Cover and cook on Low setting for 6 hours.

Venison Pot Roast With Gravy

1 lb. boneless venison roast, thinly sliced across the grain

1 Tbsp. minced garlic

1 Tbsp. grill seasoning

1 tsp. chili powder

2 cups beef broth

1/4 cup butter


1/4 cup flour

Preheat the oven to 350 degrees. Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in the preheated oven until the venison is tender, about 1 hour.

Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes.

When the venison has finished cooking, whisk 1-1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.

Venison Stroganoff

1 lb. venison, cut into cubes

salt and pepper to taste

garlic powder to taste

1 onion, chopped

2 (10.75 oz.) cans condensed cream of mushroom soup

16-oz. package uncooked egg noodles

8-oz. container sour cream

Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet. When soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.

Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente. Drain.

When the noodles are almost done cooking, stir the sour cream into the meat mixture. Pour meat mixture over hot cooked noodles and serve.

Venison Meatloaf

1 lb. ground venison

1 Tbsp. brown sugar

8 saltine crackers, crumbled

1 egg, beaten

1/2 tsp. spicy brown mustard

1/4 tsp. dried cilantro

1/2 tsp. garlic powder

1/2 tsp. dried minced onion flakes

1/4 tsp. ground thyme

1 dash cinnamon

1 dash paprika

3 Tbsp. ketchup

1 Tbsp. brown sugar

Preheat the oven to 350 degrees. Mix together venison, 1 tablespoon brown sugar, crackers, and egg in a bowl. Season with mustard, cilantro, garlic powder, onion flakes, thyme, cinnamon, and paprika; mix well. Pat mixture into a 9-by-9-inch pan or a loaf pan.

Bake in the preheated oven to an internal temperature of 160 degrees, about 40 minutes. Stir together the ketchup with 1 tablespoon brown sugar. Spread on top of the meatloaf and place back in the oven for 10 more minutes.

Readers are invited to submit their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to

Readers are invited to submit their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to

Lorie Skarpness has lived in the Park Rapids area since 1997 and has been writing for the Park Rapids Enterprise since 2017. She enjoys writing features about the people and wildlife who call the north woods home.
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