Venison Tips with Mushrooms and Onions

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time

Traditional venison tips and gravy are a savory lot. This recipe is a bit of a twist on that style, featuring a sweet and tangy marinade and sauce.

Serve the venison tips alongside potatoes or over egg noodles.

Begin by cutting a venison roast or steaks into 1/2-inch cubes. The marinade gets simmered for a bit then poured over the venison for an eight-hour soak. The resulting venison is tender and flavorful, regardless of the cut used.

Marinating the venison for eight hours both flavors and tenderizes the meat.

Even though the marinade time is fairly long, the actual cooking time for this one is short, making it an ideal choice for a quick weeknight meal. Serve the venison tips with potatoes, mashed, roasted or baked, or with egg noodles. 


2 pounds of venison, cut into half-inch cubes

1 yellow onion, cut into large slices

1 pound mushrooms, halved

2 tablespoons salt, divided

1 tablespoon butter

1 tablespoon olive oil

1 teaspoon sugar



1 cup ketchup

½ cup olive oil

½ regular cola

½ cup sugar

½ cup Worcestershire sauce

½ cup A1 Steak Sauce

¼ cup red wine vinegar

1 ½ tablespoons ground black pepper


Cooking Instructions

Mix all marinade ingredients in a saucepan over medium heat. Stir or whisk together until the mixture begins to barely simmer. Simmer for five minutes then remove from heat to cool. Pour the marinade over the cubed venison and stir to coat each piece. Cover and refrigerate for eight to 10 hours.

Begin the cooking process by heating the butter and a tablespoon of olive or vegetable oil in a skillet.

Saute the onions and mushrooms until soft.

Add the onion, a tablespoon of salt and the teaspoon of sugar to the pan. Sauté the onions until they start to soften, then add the mushrooms. Continue to cook until both onions and mushrooms are soft and lightly browned. Remove the onions and mushrooms from the pan and set aside.

If necessary, add some additional oil to the pan and turn the heat up to medium-high. Drain the extra marinade from the venison. Brown the meat, in two batches, for six to eight minutes in the hot oil. As the meat cooks, season it liberally with salt. After the first batch is browned, remove it from the pan and add the second batch to cook. Return all meat and the onion/mushroom mixture back to the pan and simmer for another five minutes.

Saute the venison until just done, then return the mushrooms and onions to the pan to simmer.

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