Deer Cuts - Winner's Meats

Products that are available that we can make out of your deer meat are as follows:

* Deer Summer Sausage - 3 # or 1 1/2 # sticks

* Jalapeno & Cheese Summer Sausage - 3 # or 1 1/2 # sticks

* Deer Hot Sticks or Slim Jims- 2 1/2# Bags

* Deer Brats - 6/pkg

* Deer Jerky - 1# Bags

* Deer Burger - 1#, 1 1/2#, or 2# Bags

Winner's Meats will only accept boneless deer again this year. If you are looking for someone to skin and process your deer, you can call Short Cuts Deer Processing at 1-937 997-2184 after 5:30 and ask for Matt Harrison. He works at our Greenville operation throughout the day and he can handle that part of the processing for you. He also offers a deer check in station at his residence located in Hollansburg, Ohio.
Or around the Osgood area call Larry Rutchilling @ 937-417-2619 [after 3] or Jimmy Croley @ 937-497-8640 [after 5:30] They will then bring the venison meat to Winner's to make your summer sausage and other items we offer for you.

(See the Deer Boning link on the left side of our webpage for others to bone out your deer for you if needed.)

Boneless meat may be brought in either fresh or frozen, but all meat must be clean of blood and hair or we will not accept it!

If we have to go through your meat to clean it up in order to process it there will be extra processing charges!

Please contact us at the Osgood Plant - 1-419-582-4321 or the Greenville Plant - 1-937-548-7513 with any questions that you may have.

Be sure to refrigerate your deer carcass/meat as soon as possible to prevent any spoilage and to preserve the quality of your meat!

Below are a few venison recipes for you to try!

Venison Chili

3/4 c. chopped onion
1 lb. venison or beef (ground or cut into small chunks)
1 Tbsp. vegetable oil
1 28-oz. can diced tomatoes
2 – 3 Tbsp. chili powder (or to taste)
1 15-oz. can kidney beans, drained and rinsed
Salt, pepper (to taste)

In saucepan, cook onion and meat in oil. Add tomatoes and chili powder and simmer for at least 30 minutes. Add beans and heat through.

Makes 4 servings. Each serving contains 320 calories, 7.2 grams fat, 30 grams carbohydrate and 5.6 grams fiber.

Crockpot Venison Barbecue

3 pounds of venison stew meat, chopped course or fine
1 cup onion, diced
4 to 5 cloves of garlic, chopped
1 cup red wine vinegar
1/2 cup Worcestershire sauce
2 tsp. Lawry's Natural Choice seasoning for meat
2 tsp. of salt
1 pound of bacon
2 cups of ketchup
1/2 cup molasses
1/2 cup brown sugar, packed

Place venison, garlic, vinegar,Worcestershire sauce and Lawry seasoning into a 4 to 6 quart crock pot. cook on high for 1 to 2 hours, or until venison is tender. Fry the bacon till crispy, cool and crumble the bacon. Add bacon, ketchup, molasses and brown sugar to venison. Turn the crock pot to the low setting and simmer for 1 to 2 hours. Serve over white rice.

Baked Venison Burgers

3/4 cup quick-cooking oats
3/4 cup milk
1/4 cup chopped onion
1 egg beaten
1/2 to 1 tsp seasoned salt
1 pound ground venison
1 pound ground beef
1/3 cup ketchup
1 TBSP brown sugar
1 TBSP Worcestershire sauce
1 TBSP prepared mustard
8 sandwich rolls, split
Swiss cheese and tomato slices, optional

In a large bowl, combine the oats, milk, onion, egg and seasoned salt. Crumble venison and beef over mixture; mix well. Shape into eight patties; place in a greased 15-in. x 10-in. x 1-in. baking pan.
in a small bowl, whisk the ketchup, brown sugar, Worcestershire sauce and mustard until blended. Spoon over patties. Bake, uncovered, at 350 degrees for 22-26 minutes or until meat juices run clear. Serve on rolls with cheese and tomato if desired. Yield 8 servings.

Shredded Venison Sandwiches

1 boneless venison roast (4 pounds)
1-1/2 cups ketchup
3 TBSP brown sugar
1 TBSP ground mustard
1 TBSP lemon juice
1 TBSP soy sauce
1 TBSP Liquid Smoke, Optional
2 tsp celery salt
2 tsp pepper
2 tsp Worcestershire sauce
1 tsp onion powder
1 tsp garlic powder
1/8 tsp ground nutmeg
3 drops hot pepper sauce
14 to 18 hamburger buns, split

Cut venison roast in half; place in a 5 qt. slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, Liquid Smoke (if desired) and seasonings. Pour over venison. Cover and cook on high for 4-1/2 to 5 hours or until meat is tender.
Remove the roast; set aside to cool. Strain sauce and return to slow cooker. Shred meat, using two forks; stir into sauce and heat through. Using a slotted spoon, spoon meat mixture onto each bun. Yield: 14-18 servings.

Venison Tenderloins

3/4 cup soy sauce
1/2 cup red wine vinegar
1/2 cup vegetable oil
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 TBSP ground mustard
1 TBSP coarsely ground pepper
1-1/2 tsp dried parsley flakes
2 garlic cloves, minced
8 venison tenderloin fillets (4 ounces each)

In a large resealable plastic bag, combine the first nine ingredients; add fillets. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard the marinade. Grill the fillets, uncovered, over medium-hot heat for 4 minutes on each side or until a meat thermometer reads 160 degrees for medium or 170 degrees for well-done. Yield: 8 servings.

Spinach Venison Lasagna

1/4 cup chopped onion
2 TBSP butter
2 cans (8 ounces each ) tomato sauce
1/2 cup water
1 TBSP barbecue sauce
1 tsp Worcestershire sauce
1 tsp dried basil
1 bay leaf
1/4 tsp each garlic powder, ground cloves, ground allspice and dried oregano

WHITE SAUCE:
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup chopped onion
1/4 cup butter
1/3 cup all-purpose flour
2 cups milk
12 lasagna noodles, cooked and drained
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup (8 ounces) cottage cheese
3 cups (12 ounces) shredded mozzarella cheese
2 pounds ground venison, cooked and drained
1 cup (4 ounces) shredded cheddar cheese

In a large skillet, saute the onion in butter until tender. Stir in tomato sauce, water, barbecue sauce, Worcestershire sauce and seasonings. Bring to a boil. Reduce the heat; cover and simmer for 30 minutes.
Meanwhile, in a saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour. Gradually whisk in milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.
Discard bay leaf from tomato sauce. Spread 1/2 cup into a greased 13-in. X 9-in. X 2-in. baking dish; top with four noodles. Layer with 1 cup spinach, 1/2 cup cottage cheese, half of the white sauce, 1 cup mozzarella cheese, half of the venison and 1/2 cup cheddar cheese. Repeat layers once. Top with remaining noodles, tomato sauce and mozzarella cheese.
Cover and bake at 350 degrees for 35 minutes. Uncover; bake 10-15 minutes longer or until cheese is lightly browned. Let stand for 10 minutes before cutting. Yeild: 8 servings.

PASTA PIZZA VENISON BAKE

8 ounces uncooked elbow macaroni
1 pound ground venison
1/2 tsp salt
1/4 tsp pepper
1 can (16 ounces) pizza sauce
1 can ( 4 ounces) mushroom stems and pieces, drained
2 cups (8 ounces) shredded mozzarella cheese

Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the venison, salt and pepper over medium heat until meat is no longer pink; drain if necessary.
Drain the macaroni; place half in a greased 2-qt baking dish. top with half of the venison, pizza sauce, mushrooms and cheese. Repeat layers. Cover and bake at 350 degrees for 15 minutes. Uncover; bake 10 minutes longer or until heated through and cheese is melted. Yield: 6 servings.

VENISON FAJITAS

1/2 cup orange juice
1/4 cup white vinegar
1 Tbsp seasoned salt
1/4 tsp pepper
1/4 ts cayenne pepper
11/2 lbs venison flank steak, cut into thin strips
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
2 Tbsp vegetable oil, divided
8 flour tortillas ( 8 inches)
2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese
Sour cream and salsa

In a large resealable plastic bag, combine the first five ingredients. Add meat. Seal bag and turn to coat; refrigerate for 2 hours.
Drain and discard marinade. In a large skillet, saute peppers and onion in Tbsp oil until crisp-tender; remove and set aside. Heat remaining oil; stir-fry meat for 3-5 minutes or untsil no longer pink. Return vegetables to pan; heat through. Spoon over tortillas; top with cheese, sour cream and salsa; fold in sides. Yield: 5 servings.