After You Fill Your Tag… Fill the Table

Simple, Cabin-Ready Venison Recipes from Anderson’s Market

Deer season is officially here, and if you’re headed into the northern Michigan woods this week, we wish you a safe hunt and a full tag. Once the excitement settles and you’re back at camp (or back home), it’s time for the best part: cooking a meal that honors the harvest.

Anderson’s has everything you need for a delicious meal from the woods.

Below are two flavor-forward, unfussy recipes that make the most of venison’s lean, rich character. They’re perfect for warming up on a cold winter night.

Cast-Iron Venison Tenderloin with Maple–Herb Pan Sauce

Serves: 2–3 Time: ~20 minutes

Ingredients

• 1–1.5 lb venison tenderloin or backstrap, trimmed

• 1 tbsp olive oil

• 1 tbsp butter

• 1 garlic clove, smashed

• 2–3 sprigs fresh thyme or rosemary

• Kosher salt and black pepper

• 2 tbsp Michigan maple syrup

• ¼ cup beef broth

• Optional: splash of red wine (Dennis can help you pick a good bottle)

Instructions

1. Bring to room temp: Pat the venison dry and season generously with salt and pepper. Let sit 15 minutes.

2. Sear: Heat a cast-iron skillet over medium-high. Add the oil, then the venison. Sear 2–3 minutes per side until well browned.

3. Add aromatics: Add butter, garlic, and herbs. Tilt the pan and baste the meat for another minute.

4. Cook to medium-rare: Reduce heat to medium. Continue cooking until the internal temp reaches 125–130°F. Remove and rest under foil.

5. Make the pan sauce: Add maple syrup to the pan, scraping browned bits. Add broth (and optional wine). Simmer 2–3 minutes until glossy.

6. Slice + serve: Slice the tenderloin and spoon the warm maple–herb sauce over top.

Pairs well with: Roasted root vegetables, sautéed local greens, or a bold red wine from Dennis’s recommendations.

Hearty Venison + Root Vegetable Stew

Serves: 4–6 Time: 2 hours (mostly hands-off)

Ingredients

• 2 lbs venison shoulder or stew meat, cubed

• 2 tbsp olive oil

• 1 onion, diced

• 3 carrots, chopped

• 2 celery stalks, chopped

• 2–3 Yukon gold potatoes, cubed

• 3 garlic cloves, minced

• 2 tbsp tomato paste

• ½ cup red wine (optional)

• 4 cups beef or venison broth

• 1 bay leaf

• 1 tsp smoked paprika

• Fresh thyme

• Salt + pepper

• Optional: splash of Worcestershire or Michigan maple syrup

Instructions

1. Brown the meat: In a heavy pot, heat oil over medium-high. Working in batches, brown the venison chunks on all sides. Set aside.

2. Build the base: Add onion, carrots, celery, and garlic. Cook 5–7 minutes. Stir in tomato paste and smoked paprika.

3. Deglaze: Add wine (if using) and scrape the bottom. Let reduce slightly.

4. Simmer: Return venison to the pot. Add broth, potatoes, bay leaf, thyme, and a pinch of salt. Bring to a low simmer, cover, and cook 1½–2 hours until tender.

5. Finish: Taste and adjust seasoning. Add a splash of Worcestershire or maple syrup to balance the richness.

6. Serve: Ladle into bowls and enjoy with warm crusty bread from our bakery.

Pairs well with: A smooth red with earthy notes — Dennis can help you choose the perfect bottle.

Field to Fork, the Anderson’s Way

Whether this is your first time cooking venison or your annual Michigan tradition, we’re here to help you make the most of the season. Stop by for locally sourced produce, spices, marinades, cast-iron staples, and wine pairings that bring it all together.

Wishing you a safe, successful, and delicious deer season.