Venison ham photo by Franka-in-London
Looking for the best venison recipe? I’ve used a number of venison recipes over the years. Cooking the backstraps and the ground venison is easy, but sometimes the shoulders and hams create more of a challenge. Of course, the large cuts are great on the smoker, but what about cooking them indoors, in the oven? Try this venison recipe for deer hams!
Holle’s Roasted Venison Ham recipe
What you’ll need:
- Venison ham
- Commercial meat tenderizer
- Black pepper
- Onion powder
- Garlic powder
- 1 bottle Italian dressing
- Bacon grease, solidified
- Worcestershire sauce
Directions: Remove all fascia from deer ham. That’s the “silver skin.” Pierce venison numerous times with a sharp knife. Sprinkle heavily with meat tenderizer and rub tenderizer into flesh. Place venison in a large pan and cover with Italian dressing. Marinate in the fridge overnight, turning deer ham several times.
Remove venison from pan and rub with pepper, onion powder, and garlic powder. Rub all over with bacon fat. Dredge with flour.
Place venison in oven at 450 degrees, long enough to brown all sides.
Add 1 cup water and ½ cup Worcestershire sauce to pan. Cover the pan tightly with foil.
Reduce heat to 300 degrees and cook to desired doneless. Depending on the size of the venison ham, this will probably take about three hours.