1 pkg. Lipton Onion Soup Mix

2 Tbs. A-1 Steak Sauce

Heavy duty aluminum foil

Sprinkle one-half package of onion soup mix on sheet of foil.  Place roast on top.  Sprinkle remainder of soup mix over roast.  Dribble A-1 Sauce over the top of the roast.  Seal foil tightly.  Place in cast-iron pan or other suitable cookware and cook in oven at 325 degrees for 2-4 hours depending on the size of the roast and desired doneness.




Boned out venison roast


1 cup dry red wine                                         1 tsp. coarse ground black pepper

1/4 cup olive oil                                             1 Tbs. thyme

1/8 cup soy sauce or commercial meat marinade

1 tsp. minced garlic

Place roast in crock pot and pour mixture over roast.  Cook covered at 325 degrees for 6-8 hours.




Whole venison loin (backstrap)

Bacon slices


1 Tbs. minced garlic

1 tsp. coarse ground black pepper

1/4 cup olive oil

Juice of 1 lemon

1 cup commercial meat marinade (Dale’s, etc.) or soy sauce

Marinate in plastic zipper bag or container for several hours or even overnight.  Wrap entire venison loin in bacon and pin with tooth picks.  Cook over medium hot charcoal until bacon is crisp.  Do not overcook.

Submitted by Corky Pugh, former Director, Wildlife & Freshwater Fisheries Division



¼ cup olive oil

2 large cloves garlic, minced

4 large onions, chopped

2 large green peppers, chopped (optional, my girls don’t like green peppers)

4 pounds ground venison

2 six-ounce cans of tomato paste

3-4 cans diced tomatoes

3 ounces chili powder

1 tablespoon salt

4 16-ounce cans of kidney beans

1-3 dashes of cayenne pepper

1-3 dashes of garlic salt

2 bay leaves

1 teaspoon liquid crab boil (This is my secret ingredient)

Heat olive oil to large stock pot with heavy bottom and sweat garlic, onions and pepper until tender. Add venison and brown for 10 minutes over medium heat. Add tomatoes, tomato paste, chili powder, cayenne pepper and salt. Mix together and then add bay leaves. Bring to boil and then simmer for 2-3 hours.
Serves 10-12.

Submitted by David Rainer, Writer, Alabama Department of Conservation and Natural Resources