Venison Recipes
Allegro Venison
Venison Chili
Venison Stew
Venison Tenderloin Sandwiches


Allegro Venison
Curry B – MPW Customer

5 lbs of Venison Back Strap or Tender Loin
1 Bottle of Allegro Marinade (Original or Hickory)
1 lb of Bacon sliced in 6 inch slices
Toothpicks

Slice venison 1/4 inch thick and 6 inches long
Place the bacon on top of the venison and roll it and place a toothpick through the end
Marinate the meat in the Allegro either after it's rolled or the venison alone before you roll it
Marinate for 24 hours or vacuum to decrease the time
Grill the meat until the bacon is done to your satisfaction, Enjoy!
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Venison Chili
Connie – MPW Marketing

Cooking venison with a fattier meat like Italian sausage really brings out the venison flavor while keeping it from getting too dry
1 lb ground venison (or cubed venison steak, or lean ground beef, bear or other game)
1 lb bulk hot Italian sausage
2 Cups (1 pound) dry beans, soaked overnight (I use equal parts small red beans, Great Northern beans, black beans and pinto beans)
1 Cup Chopped Onions (about 1 medium)
2 Cloves Garlic, minced
10 Tbsp Chili Powder (yes 10)
1 tsp Brown Sugar
3 Tbsp Worcestershire Sauce
1/2 tsp Cayenne Pepper, or to taste
Hot Green Peppers, chopped (optional)
2 Tbsp Cornmeal
1 Tbsp Cocoa or 1 oz Unsweetened Chocolate
1 Tbsp Butter
1 Cup Beef Broth
1 Small Bottle Heintz brand chili sauce (about 1 1/2 cups)

Soak the beans overnight, then drain and cook in a big pot with plenty of water until tender (2 hrs)
Drain but reserve 2 cups of cooking water
Brown meat all together with the onions and garlic
Combine all ingredients with 2 cups bean liquor in stew pot and simmer uncovered for 45 min to an 1 hour
Serve topped with cheddar cheese, chopped onion or chives as desired
Great with corn chips and beer
Makes 6-8 servings
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Venison Stew
2 pounds Venison, cubed
1 Cup Onion, diced
12 Potatoes, diced
6 Carrots, diced
1 Package Mixed Vegetables, frozen
1 Cup Celery, chopped
1/4 Cup Barley
8 Cups Water
1 tsp Sesoning Salt
1 Garlic Cloved, minced
1 tsp Salt
1/2 tsp Pepper
2 Tbsp Parsley, dry
1 Tbsp Beef Soup Base
1 Package Gravy Mix
1 Bay Leaf

Sear venison until brown on all sides
Add water. Add celery, carrots, potatoes, onions and all other ingredients except frozen veggies
Cook on medium until vegetables are tender and meat is cooked through
Add frozen veggies and cook until hot. Remove Bay leaf
Serve with hard rolls. May need to add additional broth
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Venison Tenderloin Sandwiches
Michele D. – MPW Contact Center

2 large Onions, sliced
2 cans Mushrooms, drained
1/4 Cup Butter or Margarine
1/4 Cup Worcestershire Sauce
8 Venison Steaks
1/2 Tsp Garlic Powder
1/4 Tsp Pepper
1/2 Tsp Salt
4 Hardshells, split

In skillet sauté onion and mushrooms in butter and Worcestershire sauce until onions are tender.
Flatten steaks to 1/2 inch thick; add to skillet
Cook over medium heat until meat is cooked (about 3 min on each side)
Sprinkle with garlic powder, pepper and salt
Place 2 steaks on each roll and top with onions and mushrooms. Serves 4
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