Venison Seasoning, Marinades & Recipes by Old South Venison, Inc., Lyons, Georgia

Old South Venison Sausage Seasoning
Old South Venison Salisbury Steak Seasonings
Old South Venison Onion Steak Seasonings
Old South Venison Chili Powder
Old South Venison Barbecue Rub & Seasonings
Old South Venison Lemon Pepper Marinade
Old South Venison Italian Marinade
Old South Venison Mesquite Marinade
Old South Venison Cajun Marinade
Old South Venison Teriyaki Marinade
Old South Venison Hot & Spicy Marinade

Old South Venison Sausage Seasoning

Old South Fresh Venison Sausage

Ingredients:
3 1/2 lbs. boneless lean venison
1 1/2 lbs. pork trimmings (50/50)
2 1/2 oz. Old South Venison Sausage Seasonings
Natural hog casings (32/35 mm) optional

Old South Smoked Venison Sausage

Ingredients:
3 1/2 lbs. boneless lean venison
1 1/2 lbs. pork trimmings (50/50)
2 1/2 oz. Old South Venison Sausage Seasoning
1/8 tsp. Sodium Nitrite (6.25%)
1 oz. Liquid Smoke
Natural Hog Casings (32/35 mm)

Cut the venison and pork trimmings into 1 inch cubes and put them into a large mixing bowl. Sprinkle the Old South Venison Sausage Seasonings over the meat. Thoroughly hand mix until all the meat is evenly covered with the seasonings. Grind the meat through your meat grinder using the 3/8 inch or coarse plate. Mix the sodium nitrite with 2--4 oz of luke warm water. Then add the liquid smoke. Caution: if the sodium nitrite and liquid smoke are added simultaneously, it will cause an unpleasant vapor to be emitted. Add the liquid mixture to the meat and mix thoroughly. Regrind the meat using the 3/16 inch or fine plate. . Note: Old South Venison Sausage Seasoning will produce a mild flavored sausage. If you want a sausage with a hotter flavor, add cracked red pepper to suit your taste to the meat mixture before grinding. The sausage is now ready to be stuffed. If using salt preserved casings, you should let them soak in water for several hours to remove the salt brine and make them more workable. Attach the stuffing horn on your grinder and slide the casings onto the horn. Feed the sausage through the mill and into the casings. Be careful not to allow gaps in the meat as it flows into the casings but do not overstuff either. Tie the ends of the sausage with twine or loop the end of the casings. Refrigerate the sausage for 36-48 hours before smoking. To smoke, place the sausage on racks or smoke sticks in the smoker. Place a metal container with water near the heat source so that the water will evaporate and maintain the proper relative humidity. Heat to 100-110 degrees F with the damper open until the sausage is tacky to the touch. Close the damper and introduce smoke (hickory, apple, pecan, etc). Raise the temperature in the smoker to 125 degrees F. after 2 hours; to 145 degrees F. after 3 hours. When the sausage has the desired color stop the smoke but continue the heat until the sausage has an internal temperature of 150-155 degrees. Hold at that temperature for 1 hour. The sausage is now ready to eat or to be packaged and refrigerated for later

OLD SOUTH VENISON
EASY SAUSAGE, EGGS & GRITS CASSEROLE

Ingredients:
1 Cup of Quick Grits
4 Cups of salted water
1/2 lb. of Old South Venison Sausage
6 Eggs
1/4 Cup Butter
1/2 LB of your favorite grated cheese
Salt & Pepper to taste

Bring the salted water to a boil and stir in the grits. Reduce the heat to simmer and let the grits cook for 5-7 minutes. While grits are cooking, beat the eggs in a small mixing bowl. In a skillet, brown the venison sausage and drain. Crumble the sausage and add to the eggs. When the grits are done, mix the butter and the egg and sausage mixture with the grits. Pour into a well greased baking dish and bake covered in the oven for 45 minutes at 350 degrees. The last five minutes of the baking time, uncover and sprinkle the grated cheese on the top of the casserole. When the cheese has melted remove from the oven and serve. Great with biscuits for breakfast or anytime you want something good quick and easy. Serves 4-6.

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Old South Venison Salisbury Steak Seasonings

Old South Venison Salisbury Steakettes

Ingredients:
3 1/2 lbs. Boneless venison
1 1/2 lbs. Coarse ground Beef
1 1/2 oz. Old South Venison Salisbury Steak Seasoning

In a small bowl mix the Old South Salisbury Steak Seasoning with 2-4 oz of water and allow to stand for 10 minutes. Cut the venison into small chunks and grind using your 3/8 inch or coarse plate. Put the coarse ground venison and coarse ground beef in a large bowl. Pour the rehydrated Old South Salisbury Steak Seasoning over the meat. Thoroughly mix the meat and seasonings. After mixing, regrind the meat using your 3/16 inch or fine plate. The meat is now ready to be molded into steakettes or burgers.

OLD SOUTH HUNTER'S
CASSEROLE

Ingredients:
1 lb. ground venison
2 tbsp. Old South Salisbury Steak Seasonings
2 large potatoes, cut in 1 inch cubes
2 large carrots, sliced
2 tbsp. of instant rice (uncooked)
1 can tomato soup
salt & pepper

Mix Old South Salisbury Steak Seasonings in 2 oz water and let stand for 10 minutes. Mix seasonings thoroughly with ground venison. Using a well greased, medium- sized casserole dish, create alternating layers of potatoes, carrots, ground venison, rice and tomato soup. Salt and pepper to taste. Cover and bake at 350 degrees for about 1 hour. Just before removing from the oven, sprinkle with your favorite grated cheese on top. This easy and delicious recipe serves 4-6.

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Old South Venison Onion Steak Seasonings

Old South Venison Onion Steakettes

Ingredients:
3 1/2 lbs. Boneless venison
1 1/2 lbs. Coarse ground Beef
1 1/2 oz. Old South Venison Onion Steak Seasoning

In a small bowl mix the Old South Onion Steak Seasoning with 2-4 oz of water and allow to stand for 10 minutes. Cut the venison into small chunks and grind using your 3/8 inch or coarse plate. Put the coarse ground venison and coarse ground beef in a large bowl. Pour the rehydrated Old South Onion Steak Seasoning over the meat. Thoroughly mix the meat and seasonings. After mixing, regrind the meat using your 3/16 inch or fine plate. The meat is now ready to be molded into steakettes or burgers.

VENISON POT ROAST

Ingredients:
1 small Venison Roast (2-3 lbs.)
2-3 tbsp. Old South Venison Onion Steak Seasoning
1-pkg. frozen vegetables
1-med. onion chopped
1 tbsp. chopped parsley
2 tbsp. red wine vinegar
3-4 Potatoes
1/2 cup Beer or Water
Salt & Pepper

Mix the Old South Venison Onion Steak Seasoning, red wine vinegar and beer or water in a separate bowl and let stand for 10 minutes. Salt and pepper the roast to taste. Brown the roast in a skillet on medium heat and place in the bottom of the crockpot. Add the frozen vegetables, parsley, and beer or water with Old South Venison Onion Steak Seasonings to the crock pot. Cover the crockpot and turn the heat to low. Cook for 6-8 hours. Serve with rice and corn bread.
Serves 6-8.

OLD SOUTH VENISON ONION
PEPPER STEAK

Ingredients:
1 lb. Venison Steaks
2 tbsp. cooking oil
1 medium Bell Pepper
1 medium Onion
2 tbsp. Old South Venison Onion Steak Seasoning
1 1/2 tbsp. cornstarch
Salt & Pepper to taste

Cut venison steaks into thin strips 2 inches long. Cut onion and bell pepper into thin slices. Mix 2 tbsp. of Old South Venison Onion Steak Seasoning in 1 1/2 cups of water and let stand for 10 minutes. Heat oil in a large skillet at medium high heat. Add meat and onion slices. Cook the meat and onions until the meat is browned. Stir in mixture of Onion Steak Seasonings and water. Cover and simmer for 30 minutes or until meat is tender. Stir in bell peppers and simmer for 10 more minutes on low heat. Blend cornstartch with 1/2 cup of water. Stir into skillet and cook until thickened, stirring constantly. Serve with rice and corn dodgers. Serves 4-6.

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Old South Venison Chili Powder

VENISON CHILI

Ingredients:
1 lb. Ground Venison
1-15 oz. can Red Kidney Beans
1-16 oz. can Crushed Tomatoes
1-6 oz. can Tomato Paste
2-tbsp. Old South Venison Chili Powder
1/2-tsp. Ground Mustard
1/4-tsp. Nutmeg
1/4 tsp. Ginger
Black Pepper (to taste)
Red Pepper (to taste)
1- Med. Onion

Chop or dice onion. Put onion and ground venison in a large skillet and cook on medium heat until the meat is browned and the onion is clear. Make the sauce by mixing all the remaining ingredients in a separate bowl. When thoroughly mixed, put sauce and meat with onions in a large crock pot or other suitable cookware. Stir to mix the sauce and meat. Bring to a boil and then set to simmer and let cook for 2 hours or until ready to serve. Makes approximately 8-8 oz. servings. Serve with rice and corn bread.

Old South Venison Chili ‘n a Bag

Ingredients:
1 lb. ground Venison Burger
1 can Red Kidney Beans 15 oz. (undrained)
1 can Crushed Tomatoes (undrained)
2-3 Tbsp. Old South Venison Chili Powder
1 Onion (medium)
8 Individual size Frito Corn Chips Bags
Salt & Pepper to taste

Chop or dice the onion. Put the onion and ground venison in a large skillet and cook on medium high heat until the meat is thoroughly browned and the onion is tender. Add the beans, tomatoes and chili powder and stir until thoroughly mixed. Add salt and pepper to suit your taste. Lower the heat, cover and let simmer for 1-2 hours. When ready to serve, snip the tops of each chips bag and ladle chili over the chips. Use plastic ware and the trash can is your dishwasher. Great for ballgames, outdoor parties, etc.

Old South Venison Hot Chili Taters

Ingredients:
1-1 1/2 lbs. ground Venison Burger
1 can Red Kidney Beans
1 can Crushed Tomatoes
1 can Chopped Green Chilies (drained)
2 Jalapeno peppers
1 medium Onion
1 Bell Pepper
1 Tbsp. crushed garlic
2 Tbsp. Old South Venison Chili Powder
6-8 Medium Potatoes

Chop the onion, jalapeno peppers and bell peppers. Put the ground venison, onion and garlic in a large skillet and cook on medium high heat until the meat is thoroughly brown and the onion is tender. Add the beans, tomatoes, green chilies and jalapeno peppers and stir until thoroughly mixed. Lower the heat, cover and let simmer for 1 hour. While the chili is simmering, put the potatoes in the oven and bake for minutes at degrees or until tender. After 1 hour add the chopped bell pepper, recover and simmer for 20 minutes. Cut baked potatoes open and ladle chili over the top. Sprinkle cheese over the hot chili or top off with sour cream.

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Old South Venison Barbecue Rub & Seasonings

VENISON BARBECUE

Ingredients:
4-6 lb. Venison Roast
3-6 tbsp. Old South BBQ Rub & Seasoning

Select cuts of venison to be cooked. Sprinkle and rub Old South Venison BBQ Rub & Seasoning onto surface of the meat. Place meat in the refrigerator for 4-6 hours. Wrap meat in foil and either cook on the grill or in the oven at 350 degrees until done. Serve with Cole slaw, potato salad and hush puppies. Feeds 8-10.

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Old South Venison Lemon Pepper Marinade

Old South Venison Shepard's Pot Pie

Ingredients:
2 lbs. Venison stew meat
2-3 Tbsp. Old South Lemon-Pepper Marinade
1 package Brown Gravy Mix
1 Tbsp. packed Brown Sugar
4 Carrots
1 medium Onion
1 cup Frozen Peas or Butter Beans
1 1/2 cups water
1/2 cup beer
Potato Topping:
1 1/3 cup instant potatoes
1 1/3 cup water
1/3 cup milk
2 Tbsp. butter
Salt & Pepper to taste

Trim the venison to remove all fat and silverskin and cut into 1 inch cubes. Chop the onion. Mix the water, beer, gravy mix, brown sugar and Old South Lemon Pepper Marinade in a small bowl and set aside. In a well oiled Dutch Oven, cook the meat and onions on medium high until the meat is brown and the onion tender. Add the liquid mixture and stir well. Reduce the heat, cover and let simmer until the meat is tender-about an hour. Add the peas and carrots and let simmer for another 20 minutes. Preheat your oven to 350 degrees F. Prepare the potato topping following the instructions on the package. Cover the top of the stew with the potatoes, sprinkle with cheese. Cook in the oven uncovered for about 10 minutes or until the cheese has melted

LEMON-PEPPER
VENISON STEAKS

Ingredients:
4-6 Venison Steaks or Chops
2 -3 tbsp. Old South Venison Lemon-Pepper Marinade
4 slices bacon
1/2 large onion chopped
1 tbsp. brown sugar

Mix Old South Venison Lemon-Pepper Marinade in 12-14 oz water and marinate venison for 3-4 hours in the refrigerator. Fry bacon in skillet. Remove bacon from skillet, leaving 2 tbsp. of drippings in the pan. Save the remaining grease. Add onions to drippings and sprinkle with brown sugar; cook until tender. Remove onion and return saved grease to the skillet. Place venison in the skillet; cook quickly- it's best if the meat is slightly pink in the center. Add crumbled bacon and onions to venison and reheat. serve hot with rice or potato. Serves 2-4

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Old South Venison Italian Marinade

VENISON CHOPS
ITALIANO

Ingredients:
8 Venison Chops or Steaks
2-4 tbsp. Old South Venison Italian Marinade
4 tbsp. margarine
8 slices tomato
8 green peppers
8 thin slices onion
1 can tomato soup (10-11 oz.)
1 cup beer
1/4 tsp. dry mustard

Remove all fat from venison. Mix Old South Venison Italian Marinade in 12-14 oz. water. Make sure you have enough liquid marinade to completely cover the venison. Marinate venison in the refrigerator for 3-4 hours. Heat margarine in a skillet and brown venison on both sides. place browned venison in a single layer in a large baking dish or pan. Top each chop with an onion slice, tomato slice and green pepper ring. Combine all other ingredients in the skillet with the venison drippings and stir. Heat just long enough to mix. Pour over chops and bake at 350 degrees for about 1 hour. Serves 4-8.

Old South Venison Italian Stuffed Peppers

Ingredients:
1 1/2 lbs. Venison burger
3 Tbps Old South Venison Italian Marinade
6 -8 large Bell Peppers
1 large-medium Vidalia onion, chopped
3 cans Tomatoes, chopped
3 Tbsp. brown sugar
2 cups Rice, cooked
1 Tbsp. Worcestershire Sauce
Salt & pepper to taste

In a large bowl, mix the Old South Venison Seasonings Italian Marinade and ground venison. Cook the meat and the chopped onion in a skillet on medium high heat until all the pink is gone and the onion is tender. Salt and pepper the meat to your taste. Cut the tops off the bell peppers (about 1/2 inch). Save the tops. Cut out and discard the seeds. Cut a thin slice off the bottoms of the pepper so they will stand upright. (Be careful not to cut a hole in the bottoms of the peppers, but if you do, don't fret about it.) In a large pot, heat enough water to boil the peppers on med-high heat for about 3-4 minutes. Take peppers out of water and drain. Place the peppers upright in a large baking dish. In another bowl, mix the tomatoes, brown sugar and Worcestershire sauce. Add about 1 cup of your tomato mix and the rice to the meat and onions and stir. Fill each pepper with the meat mixture. Place tops back on peppers and pour the rest of the tomato mixture around the peppers in the baking pan. Bake for about 25-30 minutes at 350 degrees. Serve with salad and bread.

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Old South Venison Mesquite Marinade

SOUTHWESTERN STYLE KABOBS

Ingredients:1-1/2 LBS. Venison Tenderloin or Steaks, cut into 1 in cubes
2 tbsp. Old South Venison Mesquite Marinade
1 medium Zucchini Squash
1-2 Green Bell Peppers
1 medium Onion
12-14 Cherry Tomatoes

Mix Old South Venison Mesquite Marinade in 12-14 oz. of water and marinate venison cubes in the refrigerator for 6-8 hrs or overnight. Cut zucchini, green peppers and onion into pieces for the kabobs. Parboil the zucchini slices for 2 minutes, rinse and set aside. Remove the venison from the marinade; save the marinade. Salt and pepper the venison cubes to taste. Arrange the meat and vegetables on each kabob; alternating venison, zucchini, green peppers, onion and tomato. Grill kabobs over a medium fire or broil in the oven at 500 degrees. Cook for 8-10 minutes, basting kabobs frequently with leftover marinade. If desired, add 1-2 tbsp. of cooking oil to the marinade for basting. Be careful not to overcook. Serve hot with yellow rice and corn. Makes 4-6 servings

Old South Venison
Southwestern Style Venison Steaks

Ingredients:
1-1 1/2 lbs. Venison Cubed Steak, Round Steak or
Tenderloin Slices
3-4 Tbsp. Old South Venison Mesquite Marinade
1 medium onion chopped
1- 4oz. can chopped green chilies ( or Jalapeno slices
for a more robust flavor)
1/2 cup flour
2-3 Tbsp. cooking oil
Salt and pepper to taste

Mix 3-4 Tbsp. of Old South Venison Mesquite Marinade with 14-16 oz of water. Marinate your venison steaks in the refrigerator for 6-8 hours or overnight. If using round steak or tenderloin slices, be sure to trim fat and silver skin from the meat. Also, if using round steak, you may want to lightly work both sides of the meat with a tenderizing mallet. It will make the meat more tender and will help it absorb the marinade. Place flour in a shallow pan, salt and pepper to taste ( you may want to sprinkle a little more Old South Venison Mesquite Marinade in the flour also). Take the meat from the marinade and drain. In a well greased, large skillet add the onions and meat and cook on medium high heat until the onions are clear and the meat is browned. Add the green chilies and 1/2 cup of beer (or water), reduce the heat, cover and let simmer for 30 minutes. Serve with yellow rice and black beans, salad with guacamole, salsa and chips. Won't feed as many as you expect because it's so doggoned good!

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Old South Venison Cajun Marinade

OLD SOUTH VENISON JAMBALAYA

Ingredients:
2-3 lbs. Venison Steaks cut in 1 inch cubes
4-6 tbsp. Old South Venison Cajun Marinade
3 cups Rice
3 cups Onion, chopped
2 cups Bell Pepper, chopped
2 tsp. Garlic
2 tbsp. Parsley
1 tbsp. Celery
Salt & Pepper to taste
1 cup cooking oil
1 cup white wine

Mix Old South Venison Cajun Marinade in 10-13 oz water and marinate 4-6 hours or overnight. Pour oil into a large skillet and add venison cubes, bell peppers and onion; cook over medium high heat until meat is brown and vegetables are tender. Mix in other seasonings, rice and wine. Add enough water to cover the ingredients- about 1 inch. Cook until uncovered until the liquid is almost gone; then reduce the heat, cover and let simmer for about 1 hour. Serves 4-6.

Old South Cajun Dove Casserole

Ingredients:
12-15 Doves (whole or breasted)
2-3 Tbsp. Old South Venison Cajun Marinade
1/2 Cup Flour
1/2 Cup Butter or Margarine
1-2 Medium Vidalia Sweet Onions, diced
1 1/2 Cups, Wild Rice
1 Cup Chicken Broth
1/2 Cup Beer
Salt & Pepper to taste

Mix 2-3 Tbsp. of OSV Cajun Marinade with just enough water to cover the doves. Let doves marinate overnight in the refrigerator. Take doves out of marinade and pat dry. Put flour, salt and pepper in paper bag. Add birds and shake until they are well dusted with the seasoned flour. In a large skillet, sauté the doves in butter until they are golden brown. Remove birds and set aside. In the same skillet, sauté the diced onions until tender. Add broth, beer, and rice. Stir well until all ingredients have been thoroughly mixed. Pour into a large casserole dish and place the birds on top. Note: For a little more flavor, sprinkle some more OSV Cajun Marinade over the rice and doves. Bake covered for 45-55 minutes at 350 degrees. Serves 4-6.

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Old South Venison Teriyaki Marinade

Old South Venison
Teriyaki Stir Fry

Ingredients:
1- 1 1/2 lbs. venison steaks
2-3 Tbsp. Old South Venison Teriyaki Marinade
1 Bell Pepper
1 Vidalia Onion
1 Cup Carrots
1 Cup Celery
1 Cup Snow Peas

Cut venison steaks into 1/4 inch strips. Mix Old South Venison Teriyaki Marinade with 8-10 oz of water and marinate meat in the refrigerator overnight (6-8 hours). Slice bell peppers, onion, carrots and celery into thin strips. Using a non stick skillet or wok, add 2 tbsp. of cooking oil and heat over med-high heat. Add meat and cook for 6-8 minutes or until done. Stir occasionally. Remove the meat and keep warm. In the same skillet add the vegetables and cook stirring often until they are tender but still crisp. return meat to the skillet. Sprinkle with sesame seed or soy nuts. Serve with rice.

Old South Venison
Teriyaki Venison Steak

Ingredients:
1 1/2 lbs. Venison Steaks or Cubed Steaks
2-3 Tbsp. Old South Venison Teriyaki Marinade
1 Cup Flour
2 Tbsp. butter
1 Tbsp. cooking oil
Gravy: 1 1/4 cup milk
2 Tbsp. flour
1/4 tsp. salt

Mix Old South Venison Teriyaki Marinade in 8-10 oz water and marinate meat in the refrigerator for 4 -6 hours or overnight. Remove from the marinade and pat dry. Put flour in a shallow and roll steaks until they are evenly coated and set aside. Using a large skillet melt the butter and heat oil over med-high heat. Add floured meat and cook until golden brown on both sides. Remove and keep warm. Blend the milk, flour and salt for the gravy in a separate bowl. Add to the skillet with the pan dripping. Cook on med-high heat, stirring constantly until gravy thickens (usually 3-4 minutes). Serve steaks with mashed potatoes and gravy.

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Old South Venison Hot & Spicy Marinade

HOT & SPICY CUBED VENISON

Ingredients:
1 1/2 lb. Venison cubed steak
2-3 tbsp. Old South Hot & Spicy Marinade
1 cups plain flour
1/2 tsp. garlic powder
2 tbsp. butter or margarine
1 tbsp. cooking oil
Gravy: 1 1/4 cups milk
2 tbsp. flour
1/4 tsp. salt

Mix Old South Venison Hot & Spicy Marinade in 12-14 oz of water and marinate venison for 4-6 hours in the refrigerator. Mix flour and garlic powder. Remove venison from marinade. Roll in flour mixture until thoroughly coated and set aside. In a large skillet, melt butter over a low heat. Increase the heat to medium-high and add venison. Brown on both sides. When done remove and keep warm. Blend in milk and gravy ingredients in a small bowl. Pour mixture into the skillet with the pan drippings and cook over medium heat. Stir constantly until gravy thickens (Usually about 2-3 minutes). Serve gravy with venison; goes well with rice and black eyed peas. Serves 4-6.

Old South Venison "Hot Hooves"

Ingredients:
1-1 1/2 lbs. lean venison steaks
1-2 tbsp. Old South Venison Hot & Spicy Marinade
1 cup Flour
Cooking oil
Salt & Pepper to taste

Cut venison steaks into strips 1/2 inch wide. Mix Old South Hot & Spicy Marinade in 10-12 oz of water and marinate meat for 6-8 hours or overnight. Remove from marinade and pat dry. Put flour in a large zip lock bag and add meat strips. Shake bag until meat is thoroughly coated (for a really spicy flavor add more Hot & Spicy Marinade to the flour). Heat the oil in either a large deep skillet or a deep fryer. When the oil is hot add the venison and cook until it turns a golden brown. Serve as an appetizer or main course.

Old South Venison Jerky OLD SOUTH EASY
VENISON JERKY

Ingredients:
2 lbs. Venison
2-3 tbsp. of your favorite Old South Venison Marinade
2 oz. Liquid Smoke

Dissolve 2-3 tbsp. of marinade in a shallow pan with about 12-14 oz. water. Add liquid smoke to the mixture. Cut lean venison with the grain into strips 6-8 inches long and 1/4 inch thick. Arrange the venison strips into layers in the pan with the marinade and let stand in the refrigerator for 8 hours. Cover oven racks with foil and arrange venison strips in a single layer on the racks. Set the oven on the lowest possible setting; no higher than 150-crack the oven door if necessary. Bake for 6-8 hours until dry.

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