HOYT ARCHERY - GET SERIOUS. GET HOYT.

HONOR YOUR GAME. EAT IT.

All creatures great and small, if you can take them with a bow, we’ll eat them all.

Tired of leftovers? Grab your Hoyt, get out there and try these gourmet recipes. Whether you’re at home or in camp, these meals promise to tantalize your taste buds. Be sure to leave room for seconds.

Venison Recipes

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Print this RecipeHoyt's Featured Recipe

Got a spare backstrap in the freezer? Put it to good use with this gourmet recipe.

One of the finest ways to celebrate taking a fine buck, or for that matter a nice doe, is to invite company to enjoy eating "high on the deer."

This recipe makes use of the backstraps and provides a culinary treat which will have you wishing that half the deer was loin. It's fancy fixin's at their finest.

1 whole venison backstrap

1/2 - 1 cup Italian salad dressing

12 whole shrimp, cooked and peeled

1 teaspoon Old Bay seasoning

1 tablespoon butter, melted

2 teaspoons lemon juice

1-2 slices bacon


Cut the backstrap lengthwise to within 1/4 or 1/2 inch of bottom to butterfly. Place meat in Italian dressing and marinate for at least four hours. Cook shrimp in water seasoned to taste with Old Bay seasoning and peel. Place shrimp end to end inside loin. Melt butter in microwave and add lemon juice; drizzle over shrimp. Close meat around shrimp and secure with toothpicks or string. Place bacon strips over shrimp and secure with toothpicks. Place backstrap in a broiler pan and roast at 400 degrees for about 40 minutes or until rare. An instant-read meat thermometer is very helpful here. Meanwhile, prepare wine sauce.

WINE SAUCE

1/2 cup real butter

1/4 cup finely chopped onion

1/2 cup sliced mushrooms

1-2 large garlic cloves, minced

1/2 cup white wine

1/2 teaspoon Worcestershire sauce

Melt butter. Sauté onion mushrooms and garlic until tender. Add wine and Worcestershire sauce and simmer slowly to reduce to about half. To serve, slice backstrap, remove toothpicks, and spoon on wine sauce.

TIP: Serve with baked brown rice and baked apricots; both can be placed in the oven while the roast cooks. Add a green salad and you have a delicious meal.

Print this RecipeHoyt's Featured Recipe

Nothing satisfies like a well-cooked pot of chili. Mongo would be proud.

When it comes to simple and satisfying, nothing does a finer job of filling the inner man than a hearty bowl of venison chili. Whether the setting is the chill of full darkness in early season bow camp or bitter cold deep in December, here's food for the archer's body and soul. Add some crackers or toasted garlic bread, a salad or some fresh fruit, with a hearty slice of cake to follow for those who have a sweet tooth, and this recipe will satisfy the hungriest of hunters. The beauty of this recipe is that you can prepare it, leave it in the crockpot to simmer to savory perfection, and go hunting.

2 pounds ground (or finely chopped) venison

1 medium onion, diced

1 cup fresh sliced mushrooms

1 garlic clove, minced

1 bell pepper, chopped (optional)

2 ribs celery, chopped

2 tablespoons canola oil

2 (16-ounce) cans kidney beans, rinsed and drained

2 (16-ounce) cans tomatoes, undrained

1 1/2 tablespoons sugar

1 tablespoon Worcestershire sauce

1 package chili seasonings (or 1 1/2 to 2 tablespoons chili powder)

2-3 cups water

Salt and black pepper to taste

Brown venison, onion, mushrooms, garlic, bell pepper and celery in canola oil. Place in crockpot and add all other ingredients. Mix well, cook on medium for 6-8 hours.

NOTE: Venison is a generic or catch-all term which refers to meat from deer, moose, elk, and other ungulates. This recipe will work well with meat from any of these animals.

All recipes by Jim Casada. Jim Casada is a full-time freelance writer whose work includes writing or editing a number of cookbooks on wild game. For information on these books, others he has written or edited, or to sign up for a free subscription to his monthly e-newsletter, visit his website at www.jimcasadaoutdoors.com