As deer hunters, we all know the importance of thorough preparation. If you’re serious about bringing home the trophy of a lifetime, you wouldn’t even think about hitting the treestand without first setting up a few trail cameras, fine tuning your bow or gun, picking out the right kind of apparel or spraying down with more scent product than a New York City department store. We know it’s about more than just showing up—it’s about quality presentation.
In the same way, date night has a lot to do with presentation. When it comes to wooing your spouse or a prospective candidate, you better bring your “A” game—or you may be sleeping on a couch in your mom’s basement longer than expected. Guys, this isn’t the time to pull out your frequent meal punch pass for the local fast food taco joint. The last thing you want to say to a beautiful woman on an important date is, “Hey girl, I hope you’re enjoying that triple layer taco with refried beans and sub-standard ground meat. I think we’ve got a future.”
It’s true that a great meal can cover a multitude of stupid jokes and awkward silences, but a bad meal can shipwreck the whole deal.
S0 deer hunters, if you’re good at what you do, you automatically have something in your favor and in your freezer—an abundance of succulent deer meat, calling your industriously charming name. While other guys have frozen TV dinners and Red Lobster, you’ve got a hand-crafted gourmet meal waiting to happen and a girl ready to be swept off her feet. Cooking an amazing meal, after all, is like playing the guitar—it makes all the girls go crazy.
Not sure where to start? Don’t worry, we’ve got you covered, with six great venison recipes for date night. From mouth-watering venison steaks to juicy, gourmet burgers, we’ve got the perfect easy venison recipes to turn your next date night into a memorable one.
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Venison Bacon Cheeseburgers
Cheeseburgers and bacon are the perfect picture of an amazing couple—pretty cool by themselves, but spectacular when paired together. They can go upscale and classy with a nice craft beer, or they can go bluejeans on Friday with a Budweiser. Like the bald eagle or the pickup truck, the bacon cheeseburger may just be one of the greatest American icons of all time.
Like many American hallmarks, the bacon cheeseburger has changed over time. One great variation is the venison bacon cheeseburger, which takes another great pastime—deer hunting—and weds it with the heart and soul of a nation. Speaking of weddings, if this little dandy isn't reason enough to marry the person who made it for you, we don't know what is.
Ingredients:
- 6 slices bacon, minced
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 2 shallots, minced
- 2 pounds ground venison
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- salt and pepper, to taste
- 6 hamburger buns
Directions:
1. Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about three minutes, then add to bacon.
2. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.
3. Preheat an outdoor grill for medium-high heat.
4. Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.
(Representative image, ingredients may vary)
Venison Stew
There's nothing quite like a warm bowl of stew on a cold winter day—it makes you want to snuggle up on the couch under a thick blanket with that special someone. While we can't provide the weather or the special someone, we can bring you a great venison stew recipe from the master himself, Emeril Lagasse, to help get your date started off on the right foot.
Ingredients:
- 3 tablespoons olive oil
- 2 pounds venison stew meat
- 1/4 cup flour
- Essence creole seasoning
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 tablespoon chopped garlic
- 1 cup chopped tomatoes, peeled and seeded
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 2 bay leaves
- 1 cup red wine
- 4 cups brown stock
- Salt and black pepper
- Crusty bread
Directions:
In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper.
Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock.Remove the stew from the oven and serve in shallow bowls with crusty bread.
(Representative image, ingredients may vary)
Venison Goulash
Traditionally a Hungarian dish, goulash is a hearty classic. For a fresh twist and a surefire success on date night, give this venison goulash recipe a try. You won't be disappointed, and hopefully neither will your date.
Ingredients:
- 2 lbs. leg of venison, cut into 2" chunks
- 1 tbsp. white wine vinegar
- 1⁄4 lb. smoked bacon, finely chopped
- 1 large yellow onion, finely chopped
- 1 1⁄2 tbsp. hot paprika, preferably Hungarian
- 1⁄4 tsp. dried ground thyme
- 1⁄4 tsp. dry mustard
- 4 whole allspice
- 4 juniper berries
- 2 cloves garlic, finely chopped
- 1 small tomato, cored and chopped
- 1⁄2 green bell pepper, cored, seeded, and finely chopped
- 1 cup red wine, preferably merlot
- Salt
- 6 medium yukon gold potatoes (about 2 lbs.), peeled; cut lengthwise into wedges
- 1⁄4 cup butter, cubed
- 2 tsp. chopped flat-leaf parsley
- Freshly ground black pepper
- 6–8 slices crusty white bread
Directions:
1. Put venison and vinegar into a bowl; cover with boiling water. Put bacon into a large pot over medium heat; cook until crisp, 6–8 minutes. Add onions and cook until softened, 6–8 minutes. Drain venison; add to onions. Increase heat to medium-high and cook until just browned, 8–10 minutes. Stir in 1 cup water, paprika, thyme, mustard, allspice, juniper, garlic, tomatoes, and peppers; reduce heat to medium-low. Simmer, covered, until venison is just tender, about 2 hours. Uncover pot, add wine and salt to taste, and cook until venison is very tender and liquid has thickened, about 1 1⁄2 hours more.
2. Put potatoes into a pot; cover with salted water; boil. Reduce heat to medium-low; simmer until soft, 10–12 minutes. Drain potatoes and toss in a bowl with butter, parsley, and salt and pepper to taste. Serve goulash with potatoes and bread.
(Representative image, ingredients may vary)
Venison Roast
If you're looking to impress the guy who loves to deer hunt, there may not be anything quite like a good roast to win his attention. With a nice thick gravy and a tender cut of roast to show for it, this venison dish is the ticket to your man or woman's heart. Throw in Legends of the Fall, set out a plate of venison roast with potatoes and gravy, and you're sure to get a second date out of the deal.
Ingredients:
- 1 venison roast (3 to 4 pounds)
- 10 whole garlic cloves, peeled
- 2 teaspoons dried rosemary, crushed
- 1-1/2 teaspoons onion powder, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 7 medium carrots, quartered
- 5 small onions, quartered
- 1 tablespoon beef bouillon granules
- 1 teaspoon browning sauce, optional
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Directions:
1. Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours.
2. Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm.
3. Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
(Representative image, ingredients may vary)
Venison Kabobs
You just have to admit it—there's something sexy about kabobs. Maybe it's because they're exotic or because they oftentimes include pineapple, but we had to have them on our date night list.
One of the great things about kabobs is that you can mix and match as you see fit, adding choice vegetables or fruit as you wish. Either way, this is a great date night recipe that's sure to impress.
Ingredients:
- 2 lbs boneless venison sirloin, cut into 1 1/2 inch cubes
- 3 cups vegetable oil
- 1/4 cup dry Burgundy wine
- 2 tablespoons cider vinegar
- 1 1/2 tablespoons liquid smoke
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion juice
- 16 cherry tomatoes
- 24 small fresh mushrooms
- 4 small onions, peeled and quartered
- 2 -3 large green peppers, cut into 24 1 inch pieces hot cooked long grain and wild rice blend
Directions:
1. Put meat cubes into a shallow marinating container (I use my tupperware marinating container with lid so I can turn the container over during the marinating time); set aside. Combine the next 8 ingredients in a mixing bowl or large glass measuring cup; pour over meat.
2. Cover and refrigerate 48 hours, stirring occasionally (or turn container over). Remove meat from marinade; reserve marinade. Alternately thread meat and vegetables on skewers; brush with marinade.
3. Grill over medium-hot heat for 15 minutes; turn and baste frequently with marinade. Serve with rice.
(Representative image, ingredients may vary)
Grilled Venison Backstrap
Take the best part of a deer and the best part of a pig and what do you get? Grilled venison backstrap, twice-marinated and wrapped in bacon. You had me at bacon.
Like any good relationship, these medallions take time to marinate, but are completely worth the wait. Nothing says "I want to spend my future with you" like the choicest slice of venison wrapped in bacon.
Ingridients:
- 2 pounds venison backstrap, cut into 2-inch chunks
- 1 quart apple cider
- 1 1/2 pounds thick sliced bacon
- 2 (12 ounce) bottles barbecue sauce of your choice
Directions:
1. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for two hours. Remove and pat dry. Discard apple cider and return venison to the dish. Pour barbeque sauce over the chunks, cover and refrigerate for two to three more hours.
2. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
3. Brush the grill grate with olive oil when hot and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower the better. Dig in, and prepare to want more.
(Representative image, ingredients may vary)
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6 Great Venison Recipes for Date Night
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