Chunked Venison

READY IN: 1hr 30mins
Recipe by Sharon Schmidt

The deer hunters in my family think this is the greatest venison recipe. This recipe was adapted from a recipe for beef birds, and the seasonings have been adjusted.

Top Review by onebeingloki

Fantastic! Enjoyed every bite! I substituted the Worcestershire for Cabernet blended with brown sugar, finely sliced garlic, cajun seasoning, and a dash balsamic vinegar. Started working on the meat and realized I was out of I also added raisins 2/3rds through the boil time. I found the red wine mix really brought out the game flavor in this dish. That's exactly how I like it! Yum!


  1. Cut pieces of venison into 1 - inch squares.
  2. Take a thin slice of bacon and cut it just long enough to wrap around the meat.
  3. Secure with a toothpick.
  4. Make about 2 dozen pieces.
  5. Put in a heavy skillet.
  6. Add water, salt, lots of black pepper and worcestershire sauce.
  7. Boil rapidly until liquid is nearly gone.
  8. Reduce heat and cover skillet; continue cooking at low heat until meat is brown.
  9. The meat will be very rich.

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