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Article for November - December 2007

Easy Deer-licious Recipes
by Dennis Chastain

Mock Steak Dianne
Deer biologist Charles Ruth says his family uses venison in almost every way you would use beef, but their favorite recipe, by a large margin, is mock steak Dianne.

Slice 1-inch-thick medallions from a deer loin, a.k.a. backstrap. Sprinkle liberally with lemon pepper seasoning on all sides. Melt 1 tablespoon of butter with 2 tablespoons of olive oil in a frying pan. Sear deer steaks on high heat for 2 to 3 minutes on each side. Remove steaks from pan. Deglaze pan with 2 tablespoons of Worcestershire sauce, the juice of one lemon, and two rounded tablespoons of Dijon mustard. Spoon sauce over steaks and serve with pasta salad and a green vegetable such as sugar snap peas.

Delicious Deer Stew
The author’s wife, Jane Chastain, came up with this recipe for deer stew more than twenty-five years ago, and it is a perennial favorite in the Chastain household. For bear stew, simply substitute bear stew meat.

In the morning, take 1 package of deer stew meat from freezer. Remove wrapping paper and place frozen meat in a crock pot. Sprinkle meat with Lawry’s seasoning salt. Add ½ cup of water and set crock pot on low. Meat will be perfectly done by 5:00 that evening.

Remove meat with slotted spoon. Place on cutting board and allow to cool. Trim any sinew or fat, and cut large chunks into bite-sized pieces. Cut 4-5 medium-sized unpeeled red-skinned potatoes into 1-inch cubes.

Quarter 2 medium yellow onions. Cut 3 to 4 carrots into 1-inch-long sections. Place vegetables into large saucepan with 1 quart water. Add 1 teaspoon each of salt and black pepper. Allow vegetables to cook for 20 to 30 minutes on medium high heat until tender.

Dissolve ¼ cup cornstarch in 1 cup of cold water. Add cooked venison and dissolved cornstarch to vegetables, cook another 10 to 15 minutes and adjust seasonings to taste. Serve with cornbread and turnip greens, or your favorite garden vegetable. This hearty stew is wonderful on a cold winter evening.

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© 2007 South Carolina Wildlife Magazine, November-December 2007 - 

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