Cast Iron Venison Recipes

Venison recipes taste best in time-honored cast-iron cookware. Check out these recipes for pan-seared and Dutch-oven-cooked deer.

| November/December 2020

pan 
Photo by Adobe Stock/Simon Booth

This past September, I made the call to my wife, Elaine, that I love to give and she’s always thrilled to receive: “I just killed my first deer of the season. Get ready to do some butchering.”

When I harvest a deer with a bow, and then Elaine and I work together to turn the meat into edible cuts, we experience one of the many joys of living a sustainable lifestyle. Adding to the experience is our regular use of timeless cast-iron pots and skillets to prepare that meat in various ways.

Because it’s so lean, venison is ideal for preparation in cast-iron cookware. The oil in seasoned pots or skillets, plus the oil from a recipe, helps keep the lean meat moist, unlike grilling and other methods of preparation that can dry it out. (To expand your venison options, check out our article “Do’s and Don’ts of Cooking with Deer Heart” in the September/October 2020 issue.)



Here are some of our favorite venison recipes made in cast-iron cookware using ground meat, tenderloin, steaks, and roasts.

shepards-pie
Dutch oven cottage pie. Photo by Bruce and Elaine Ingram



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