Full Freezer? Here Are Some Of Our Favorite Recipes!
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — hnt2eatrecipes

    Spicy Venison

    Spicy Venison

    By Ambassador Colt Tupen


    1.5 LB cut of Venison backstrap, diced.

    3 Tablespoons of Soy Sauce

    A dash of Worcestershire sauce

    2 Teaspoons of Fish sauce

    1.5 Teaspoons sugar

    Black Pepper

    A few cloves of garlic, minced

    1 red onion

    1 jalapeño


    Olive oil

    Apple cider vinegar

    Salad Greens


    Marinate venison for at least 2 hours in soy sauce, worcestershire sauce, fish sauce, sugar, black pepper, and garlic.

    Heat a cast iron pan on medium-high heat and add a few tablespoons of olive oil.

    Slice a red onion thin and add to the pan.

    Slice jalapeño (with seeds) into rounds and add to pan once onions have started to brown. Cook for about a minute and remove from pan.

    Add olive oil again to pan and add meat. Cook for a few minutes, getting a solid sear on all sides and remove.

    Serve over a bed of spring greens tossed in cider vinegar and salt and pepper.