Osgrow Venison (Fallow or Red Deer) Meat

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Residential Customers can purchase pre-portioned products online from our Home Shopping page or click here to receive a copy of our full price list.

For general enquires email sales@osgrow.com.

All Pre-Portioned Products are +/- weights quoted and may be supplied fresh or frozen.
Please ask for further details when you place your order.

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Osgrow Venison Recipes

Venison Bigos
Chargrilled, Pan-fried, or Barbecued Venison Steaks
Chicken Fried Venison
Curried Venison
Farm House Venison Jerky
Hawaiian Venison
Venison Jerky
Venison Shashliks
Venison Sloppy Joes
Venison Steaks with Mushrooms
Venison Summer Sausage
Venison Teriyaki Meatballs
Venison Vegetable Bake

Venison Bigos

Ingredients
228g Osgrow Venison, cubed
228g Osgrow Venison sausage, sliced 1/2" thick
228g lean Pork, cubed
228g Bacon, diced
1 can Beef broth, (300g)
1 large Onion, diced
228g fresh Mushrooms, sliced
1 cup Red Wine
1 tblsp mild Paprika
Salt and Pepper, to taste
2 cans Sauerkraut, (900g total)

Method
In a Dutch oven, fry the bacon until crisp, then remove and drain, leaving grease in pan. Saut onion and mushrooms in drippings until softened, then remove and drain them. Pour off all but 1/4 cup of drippings. Brown the meats. Add the bacon, onions, mushrooms, and remaining ingredients, except sauerkraut. Bring to a simmer, stirring. Cover and simmer for 2 hours. Add drained sauerkraut and simmer 20 more minutes.

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Chargrilled, Pan-fried, or Barbecued Venison Steaks

Ingredients
Osgrow Venison Steaks
2 tsp Olive Oil
1/2 tsp ground Black Pepper

Method
Brush steaks lightly with oil and pepper (or your favorite seasoning) and leave for 30 minutes at room temperature. Grill or panfry steaks over high heat, 1-2 minutes per side, then remove from heat while still rare. Let rest for 4 minutes, covered with foil. Serve with your favorite vegetable.
To barbecue: heat grill, then brush with oil to prevent steaks from sticking. Cook venison steaks quickly, searing the outside. Leave pink in the middle.

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Chicken Fried Venison

Ingredients
910g Osgrow Venison, sliced1/4-inch thick, then flattened by beating with chopping board
13 ounces Evaporated Milk
Salt and Pepper
Flour
Garlic powder, optional
Onion powder, optional

Method
Put the meat in a large bowl with the evaporated milk and enough water to completely cover the meat. Allow to stand for 1 hour. Take the meat out, drain only slightly and then season to taste and roll in the flour. Drop into hot grease (375 degrees F) and fry until brown. Do not overcook or the meat will become dry and tough. Serve with gravy made from flour and some of the milk left over and good hot bread.

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Curried Venison

Ingredients
910g Osgrow cooked Elk or Deer, cubed
1 1/2 medium Onion, minced
3 x stalks Celery, chopped
2 x Apples, minced
1/4 cup Vegetable Oil, or shortening
2 tsp Curry Powder
1 tsp Salt
1/8 tsp Pepper
1/4 tsp Ginger
1/4 tsp Tabasco sauce
1/2 tsp Worcestershire sauce
2 cups Stock or Bouillon
1/8 cup Flour
1 cup evaporated Milk
1 Egg yolk, well beaten
3 cups cooked Rice

Method
Saut onions, celery and apples in oil until slightly brown. Stir in curry powder and simmer for 5 minutes then add the remaining seasonings and stock and cook for a further 20 minutes. Stir in flour mixed with water and cook for another 5 minutes, stirring until thickened. Remove from heat and allow to stand for one hour. Reheat and add cooked meat, evaporated milk, and egg yolk just before serving. Heat just to boiling point, stirring constantly. Serve over rice

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Farm House Venison Jerky

Ingredients (serves 10)
680g Osgrow Venison Steak
1/4 cup Worcestershire sauce
1/4 cup Soy Sauce
1/3 tsp Garlic powder
1/3 tsp Pepper
1 tsp Onion powder
Red Pepper to taste

Method
Slice steak across grain 1/3 inch thick. Blend sauces and seasonings in bowl, then add steak slices. Marinate for 24 hours. Arrange on baking sheet. Bake at 150 degrees with oven door ajar for 8 to 10 hours or until completely dry, turning every 2 hours.

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Hawaiian Venison

Ingredient
500g Osgrow Venison Steak
1/4 c Flour
1/4 c Butter
1/2 c boiling Water
1 tsp Salt
2 or 3 Green Peppers
1.2 c Pineapple chunks
-----Sauce-----
2 1/2 tblsp Cornstarch
1/2 c Pineapple juice
1/4 c Vinegar
1/4 c Sugar
2 1/2 tblsp Soy Sauce

Method
Cut steak in to 1 inch cubes and dredge with flour then brown meat cubes on all sides in hot oil. Place in crock add water and salt. Place on high for one hour then low for approx 6 hours. Add green peppers and pineapple chunks to meat then cook for a further hour.
Combine al sauce ingredients and cook until sauce is clear and thick. Pour over meat mixture and heat until ready to serve.
Serve over Chinese noodles or cooked rice.

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Venison Jerky

Ingredients
460g ground Osgrow Venison (the less fat the better)
2 tsp Salt
1/4 tsp Cayenne Pepper
1/4 tsp. White Pepper
1/2 tsp Garlic powder
1 tsp dry Mustard
2 tblsp Brown Sugar
3 tsp Liquid Smoke
2 tsp Cure (optional)

Method
Combine ground Venison and all spices and mix thoroughly. Roll mixture out between 2 sheets of plastic wrap or wax paper until it is about 1/8 inch thick, then use a butter knife and cut meat into 1 inch wide strips 4-6 inches long.
Place strips on a rack or broiling pan (something that can drain) and dry in the oven at 150 degrees for about 10 hours, turning after the first 2 hours.
Prop the oven door open about 3 inches with an oven mitt to promote better circulation and drying. Periodically blot the jerky strips with a paper towel if beads of grease appear.
Test the jerky after 8 hours or so by taking a piece out of the oven and letting it cool. Take a bite and test for texture. It should be good and chewy, not mushy, not brittle.
If you are using a dehydrator, set to 140 degrees F; it should take about 6-8 hours.

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Venison Shashliks

Ingredients
For 685g Osgrow of Venison:
3 tsp Olive Oil
1 tsp ground Cumin
1 tblsp Salt reduced Soy Sauce or plain Soy Sauce

Method
Mix ingredients into a marinade. Pre-soak kebab sticks in water. Then place bell pepper, onion, or pineapple between skewered chunks of venison and marinade for 1-2 hours. Charbroil on grill or barbecue, 1 minute per side (venison should still be pink in the center).

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Venison Sloppy Joes

Ingredients
910g Osgrow ground Venison
454g ground Pork
Vegetable Oil
1 Onion, chopped
1 cup Ketchup
1 cup Tomato juice
1 cup Cheddar Cheese, grated
Salt and Pepper, to taste

Method
Heat oil in a large skillet; brown meat and onion then pour off excess oil and add remaining ingredients. Simmer for about 1 hour.
Serve on open hamburger buns.

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Venison Steaks with Mushrooms

Ingredients
4 x 200g Osgrow Venison Steaks
1 tblsp of green pickled Peppercorn drained
2 tblsp of softened Butter
1 tblsp of Oil
1 tblsp of Butter
1 clove of Garlic, finely chopped
1/2 pound fresh Mushrooms or Wild Mushrooms (chanterelle or cepe)
1/4 cup dry Red Wine

Method
Heat oven to warm. Crush or chop green peppercorns and mix with softened butter. Put aside. Heat leftover butter and oil and saut Venison steaks on each side until medium rare. Set aside in warm oven. By the time you will proceed with the recipe, cooking should become medium.
Saut mushrooms in skillet until lightly golden. Add garlic and cook for 30 seconds. Set aside in oven.
Pour wine in skillet and reduce volume by half. Place Venison steak in warm plates, pour cooking juice on top of it, place a spoonful of green peppercorn butter and garnish with mushrooms. Serve immediately.

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Venison Summer Sausage

Ingredients
2270g Osgrow Venison mixed with Beef tallow
6 tsp curing Salt (or pickling Salt)
2.5 tsp Mustard seed
2.5 tsp coarse ground Pepper
2.5 tsp Garlic Salt (3 cloves of Garlic chopped can also be used)
1 tsp Hickory Smoke Salt (Some liquid smoke may be used)

Method
First day: Mix in a large bowl, cover and refrigerate.
Second day: Mix again and refrigerate.
Third day: Leave in refrigerator and do not stir.
Fourth day: Form into 5 rolls. Place on broiler pan and rack. Place on lower rack of oven. Bake 8 hours at 160 - 170 degrees. Turn occasionally. Refrigerate or keep in freezer.

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Venison Teriyaki Meatballs

Ingredients
454g Osgrow Venison, ground
1/4 cup Onion, chopped
1/4 cup Flour
1 Egg
1 tsp Salt
1/4 tsp Pepper
1/4 cup Soy Sauce
1 tsp Oil
1 tsp Sherry
1/2 cup Water
2 tsp Brown Sugar
1/8 tsp ground Ginger
1 tsp Garlic Salt
2 tsp Cornstarch

Method
Combine meat, onion, flour, egg, salt, pepper and 1 tablespoon soy sauce then shape into meatballs. Heat oil in a large skillet and cook meatballs.
Combine the remaining ingredients in a Dutch oven; add meatballs and simmer for about 30 minutes.

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Venison Vegetable Bake

Ingredients (Serves 8)
910g Osgrow Smoked Venison Sausage
1 small Onion, thinly sliced
1 can stewed Tomatoes, (410g)
1 tsp dried whole Oregano
1/4 tsp Pepper
4 medium Potatoes
4 medium Carrots

Method
Remove casing from sausage and discard, then brown meat in a large, lightly greased skillet over medium heat, stirring to crumble. Remove sausage, and drain well, reserving drippings in skillet. Saut onion in drippings; drain well, and discard drippings. Combine onion, tomatoes, oregano, and pepper in skillet. Simmer until thoroughly heated; remove from heat.
Arrange potatoes in a lightly greased 13- x 9- x 2-inch baking dish. Top with carrots. Sprinkle sausage over carrots; spoon tomato mixture over sausage. Cover with aluminum foil. Bake at 350 degrees for 45 minutes.

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