From my kitchen to yours: Cooking Venison

The following are the top 10 venison cooking tips from Steve and Gale Loder, authors of “Quality Venison Cookbook.”

1. Cook ahead and freeze it or prepare it ahead, refrigerate to finish it next day.

2. Prepare venison marinades or meat basting sauces ahead, store in lid covered containers for easy use any time.

3. We prefer to marinate at room temperature for at least 3 to 4 hours or refrigerate marinated for 8 to 24 hours. Basting sauces for grilling venison can also be used as a marinade in a pinch.

4. When planning a wild game meal ask for help with dishes and with parts of recipes beforehand from kids or husband or wife.

5. After years of experience it is clear cooking a large meal one time so there will be leftovers that taste great when eaten the second time sure beats taking the time to make several small meals.

6. One should never get so tired of eating venison that it gets freezer burn and too old to eat so it has to be thrown away. Venison should never be kept longer than season to season unless it is vacuum sealed. Donate extra venison to family, friends or local food banks like The Salvation Army or the Rescue Mission.

7. Venison is most tender and flavorful like the best beef, is best eaten medium rare to medium doneness. Don’t overcook. When frying, keep meat moist, low heat is best.

8. These recipes can be used with domestic meat when no wild game is available.

9. All wild game is more nutritious for us than farm raised animals. Game is higher in protein, low in cholesterol, no artificial hormones or antibiotics.

10. Don’t hesitate substituting similar amounts of vegetables in recipes or trade some tomatoes or beans out for others – be creative, like topping off venison soups, pasta sauces, meatloaf, etc. with shaker style Parmesan or Romano cheese and bread crumbs.

The following is a recipe from the “Quality Venison Cookbook.”

Venison pasta with tomato and cream sauce

1 pound or less of your favorite pasta

1 pound venison burger or sausage, thinly sliced venison steak can be used

2 to 3 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, diced

2 tomatoes, stemmed and diced

1 cup light cream

2 tablespoon Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

In a Dutch oven with lightly salted boiling water, cook pasta until tender.

In a large frying pan brown venison 10 to 15 minutes and set aside. Add 2 to 3 tablespoons olive oil to pan, while the pasta cooks, and saute onion and garlic until soft. Add fresh tomatoes to pan and cook 2 to 3 minutes. Stir in cream and simmer 2 minutes before adding Italian seasoning and salt and pepper to taste. Add venison back and cook 10 minutes.

Serve venison pasta sauce over as much as one pound of pasta in a large serving bowl.

For more information about “Quality Venison Cookbook,” call Loders’ Game Publications at 724-824-2083.

The cookbook also is available on,, cabel,, as well as the Woolrich Outlet Store.