If you're ready to level up your dinner game, check out these 10 best ground venison recipes! You've got everything from zesty venison tacos to hearty venison chili, each packed with flavor that'll make your taste buds do a happy dance. Don't forget the mouthwatering venison meatloaf, or the crispy venison potstickers for a fun twist! Whether it's a cozy shepherd's pie or a handheld venison pasty, these meals are not just delicious but also healthier than beef options. Get your forks ready, 'cause there's much more to uncover that'll make your mealtimes unforgettable!
Main Points
- Venison chili offers a robust flavor and is leaner than traditional beef chili, making it a healthier option for meal prep.
- Venison meatloaf incorporates pinenuts and provolone cheese, providing nutrition and versatility with customizable spices and vegetables.
- Venison burgers are nutritious alternatives to beef, enhanced with pork back fat for moisture and customizable toppings to suit individual tastes.
- Venison shepherd's pie features a hearty mix of vegetables and mashed potatoes, baked to golden perfection, and can be customized with cheese.
- Venison potstickers combine ground venison with fresh vegetables, pan-fried for crispiness and steamed for juiciness, ideal for gatherings and easy customization.
Venison Chili
Venison chili is a robust dish that brings together the unique flavors of ground venison and a blend of spices, creating a satisfying meal perfect for chilly evenings. The lean nature of venison not only makes this chili a healthier option compared to traditional beef chili, but it also allows the spices and other ingredients to shine through without being overly greasy.
Perfect for gatherings or family dinners, venison chili can also be enjoyed as a comforting solo meal. This recipe embraces the versatility of venison chili, allowing you to customize it to your taste. Whether you prefer a spicier kick or a smokier flavor, you can easily adjust the heat level by incorporating ingredients like chipotle or poblano peppers.
The long simmer time helps tenderize the meat and meld the flavors, ensuring each bite is packed with richness and depth. Plus, it freezes beautifully, making it a great option for meal prep.
Ingredients:
- 1 pound ground venison
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: 1-2 chipotle peppers in adobo sauce, minced
- Optional: 1 cup corn (fresh or frozen)
In a large pot or Dutch oven, brown the ground venison over medium heat until fully cooked. Add in the chopped onion, garlic, and bell pepper, cooking until the vegetables are tender.
Stir in the diced tomatoes, kidney beans, black beans, chili powder, cumin, paprika, and any optional ingredients you desire. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for at least 30-45 minutes, stirring occasionally. This will help the flavors develop and the meat become tender.
When cooking venison chili, remember that the longer you let it simmer, the better the flavors will meld together. If you find the chili too thick, feel free to add a little water or broth for desired consistency.
Additionally, taste and adjust the seasoning at the end of cooking, as venison can vary in flavor depending on its source. For an extra layer of flavor, consider garnishing your chili with fresh cilantro, shredded cheese, or a dollop of sour cream before serving. Enjoy!
Venison Meatloaf
Venison meatloaf is a fantastic alternative to traditional meatloaf, offering a rich flavor profile and a healthier option thanks to the lean nature of venison. The combination of ground venison with pinenuts, provolone cheese, and spinach not only improves the taste but also adds nutritional value, making it a well-rounded dish.
This version of meatloaf keeps the essence of comfort food while introducing a creative twist that's sure to impress your family and friends. Preparing venison meatloaf is straightforward and can easily be customized to fit your taste preferences.
Whether you want to add additional vegetables, spices, or even different cheeses, the versatility of this dish allows for endless variations. Perfect for weeknight dinners or special occasions, this venison meatloaf can be served with a side of mashed potatoes or steamed vegetables for a complete meal that everyone will enjoy.
Ingredients:
- 1 pound ground venison
- 1 cup breadcrumbs
- 1/2 cup pinenuts, toasted
- 1 cup provolone cheese, shredded
- 1 cup fresh spinach, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
To prepare the venison meatloaf, preheat your oven to 350°F (175°C). In a large mixing bowl, combine the ground venison, breadcrumbs, toasted pinenuts, provolone cheese, chopped spinach, onion, garlic, egg, Worcestershire sauce, salt, black pepper, oregano, and crushed red pepper flakes.
Mix everything together until well combined, but don't overmix. Transfer the mixture into a loaf pan, shaping it into a loaf. Bake in the preheated oven for about 60-75 minutes or until the internal temperature reaches 160°F (70°C). Let it rest for 10 minutes before slicing to allow the juices to redistribute.
When cooking venison meatloaf, it's important to avoid overcooking, as venison is leaner than beef and can dry out easily. To retain moisture, you can add a small amount of beef broth or tomato sauce on top before baking.
Additionally, if you want to improve the flavor, consider glazing the top with a mixture of ketchup and brown sugar during the last 15 minutes of baking. Feel free to experiment with different herbs and spices to make the recipe your own!
Venison Burgers
Venison burgers are a delicious and nutritious alternative to traditional beef burgers, offering a unique flavor while being lower in fat. With the right mix of ingredients, you can create juicy and flavorful patties that will impress your friends and family at your next barbecue.
One of the secrets to great venison burgers is the addition of pork back fat, which increases moisture and richness without overpowering the natural taste of the venison. By cooking these burgers to medium doneness, you can retain their juiciness and avoid the risk of dryness commonly associated with lean meats.
Customizing your venison burgers with a variety of toppings and seasonings can raise your dish to new heights. From savory sautéed mushrooms and tangy cheeses to zesty sauces, the options are endless. You can even experiment with different regional recipes, such as green chile elk burgers or chorizo burgers, to bring some unique flair to your outdoor gatherings.
Let's explore a simple yet tasty venison burger recipe that's sure to become a new favorite.
Ingredients:
- 1 lb ground venison
- 4 oz pork back fat, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- Burger buns
- Optional toppings: cheese, mushrooms, lettuce, tomato, pickles, sauces
Cooking Instructions:
In a large mixing bowl, combine the ground venison and chopped pork back fat, mixing gently until just incorporated.
Season the mixture with salt, black pepper, garlic powder, onion powder, and Worcestershire sauce, making sure the spices are evenly distributed.
Form the mixture into patties, making a slight indentation in the center of each to prevent them from puffing up while cooking.
Preheat your grill or skillet over medium heat and cook the patties for about 4-5 minutes per side, or until they reach an internal temperature of 160°F for medium doneness.
Once cooked, remove the patties from the heat and let them rest for a couple of minutes before assembling your burgers on buns with your favorite toppings.
Extra Tips:
When preparing venison burgers, it's essential to avoid overworking the meat, as this can lead to tough patties.
Consider using a meat thermometer to guarantee accurate cooking without overcooking.
If you're looking to boost the flavor further, try marinating the ground venison for a few hours before mixing in the fat and seasonings.
Venison Tacos
Venison tacos are a delightful twist on the classic taco dish, bringing a unique flavor profile that can uplift any taco night. The rich, gamey taste of ground venison provides a hearty base that pairs beautifully with a variety of spices. By combining it with fresh ingredients and zesty flavors, you can create a taco that not only satisfies hunger but also tantalizes the taste buds.
To guarantee the venison shines in this dish, it's essential to balance its robust flavor with the right spices. A blend of garlic, chili powder, cumin, and fresh onion will improve the meat's natural qualities, while a splash of lime juice adds an invigorating acidity that cuts through the richness. This approach makes venison tacos a perfect choice for family dinners or casual gatherings, appealing to both adventurous eaters and those new to game meat.
Ingredients:
- 1 lb ground venison
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Juice of 1 lime
- Corn or flour tortillas
- Toppings (e.g., diced tomatoes, shredded lettuce, cheese, avocado, salsa)
Cooking Instructions:
In a large skillet over medium heat, add the diced onion and minced garlic, sautéing until the onion becomes translucent.
Then, add the ground venison to the skillet, breaking it up with a spatula. Cook until the venison is browned, about 5-7 minutes.
Stir in the chili powder, cumin, salt, pepper, and lime juice. Let it cook for an additional 2-3 minutes to allow the spices to meld, stirring occasionally.
Warm the tortillas in a separate pan or microwave, then fill them with the venison mixture and your desired toppings.
Extra Tips:
For a family-friendly version, consider mixing the ground venison with an equal amount of ground beef to create a milder flavor that children may enjoy more.
Additionally, if you have leftover meat, store it in an airtight container for 3-5 days in the refrigerator or freeze it for longer storage. This allows for convenient taco nights in the future without the extra prep time!
Venison Shepherd's Pie
Venison shepherd's pie is a delightful twist on the classic comfort dish, perfect for those looking to investigate the rich flavors of game meat. With its ground venison filling, sautéed vegetables, and creamy mashed potato topping, this recipe isn't only hearty but also a healthier alternative to traditional shepherd's pie.
The gamey flavor of venison pairs beautifully with herbs like thyme and rosemary, while a splash of Worcestershire sauce or red wine can enhance the dish to new culinary heights. This dish is ideal for a cozy family dinner or meal prep for the week. The leftovers can be easily stored and reheated, making it a practical choice for busy weeknights.
Whether you're a seasoned cook or a beginner in the kitchen, this venison shepherd's pie is a rewarding recipe that will impress your family and friends alike.
Ingredients:
- 1 pound ground venison
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons Worcestershire sauce
- 1 cup beef or vegetable broth
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 4 cups mashed potatoes (prepared)
- 2 tablespoons olive oil or butter
Cooking Instructions:
In a large skillet, heat olive oil or butter over medium heat. Add the diced onions, carrots, and celery, and sauté until they begin to soften, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute before adding the ground venison. Cook until the meat is browned, breaking it apart with a spatula. Once the venison is browned, stir in the Worcestershire sauce, broth, thyme, rosemary, peas, salt, and pepper.
Let the mixture simmer for 10-15 minutes until thickened. Transfer the filling to a baking dish and spread the mashed potatoes on top, smoothing them out evenly. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the top is golden brown.
Extra Tips:
For an even creamier topping, consider mixing some shredded cheese into the mashed potatoes before spreading them over the filling.
If you prefer a crunchier top, you can broil the shepherd's pie for a few minutes at the end of baking, keeping a close eye to verify it doesn't burn. Additionally, feel free to customize the vegetable mix based on what you have on hand, like adding bell peppers or mushrooms for extra flavor and nutrition.
Venison Meatballs
Venison meatballs are a delightful and nutritious alternative to traditional beef meatballs, offering a unique flavor profile that can boost any meal. Ground venison, known for its lean nature, can be combined with various ingredients to create tender and flavorful meatballs that are perfect for pasta dishes, subs, or as an appetizer. By mixing in breadcrumbs, eggs, and your favorite seasonings, you can achieve a delicious dish that will impress family and friends alike.
To improve the flavor and maintain moisture in the meatballs, consider adding some pork back fat or bacon. This not only helps achieve the ideal fat content but also infuses the meatballs with rich flavors. With various modifications available, such as adding spices for a Mexican twist or incorporating a creamy sauce for a Swedish style, venison meatballs can be customized to suit any palate.
Ingredients:
- 1 pound ground venison
- 1/4 pound pork back fat or bacon, finely chopped
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (optional)
- Marinara sauce (for serving, optional)
To prepare the venison meatballs, preheat your oven to 400°F (200°C). In a large bowl, combine the ground venison, pork back fat, breadcrumbs, egg, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper. Mix until all ingredients are well incorporated, being careful not to overwork the meat.
Form the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the meatballs reach an internal temperature of 160°F (71°C). Serve with marinara sauce over pasta, in a sub, or on their own as an appetizer.
When cooking venison meatballs, remember to monitor the internal temperature closely to guarantee they remain juicy and flavorful. If you're looking to add extra flavor, consider experimenting with different herbs and spices, or even incorporating finely diced vegetables into the mixture.
Venison meatballs also freeze well, so make a larger batch and store them for quick meals later on. Enjoy the savory and satisfying taste of venison meatballs in a variety of dishes!
Venison Potstickers
Venison potstickers are a delightful fusion of flavors that showcase the rich taste of ground venison combined with a medley of fresh vegetables and spices. These bite-sized dumplings are perfect for gatherings or a cozy dinner at home. The process of making potstickers may seem intimidating, but with a few simple steps, you can create a delicious dish that will impress family and friends alike.
To begin, you'll need to prepare your filling by mixing ground venison with finely chopped vegetables such as cabbage, carrots, and green onions, along with aromatic spices for an added kick. Once your filling is ready, it's time to wrap them in dumpling wrappers. You can either make your own wrappers from scratch or use store-bought ones for convenience.
Cooking the potstickers involves a two-step technique: pan-frying to achieve a crispy bottom and then steaming to guarantee the filling is juicy and well-cooked.
Ingredients:
- 1 lb ground venison
- 1 cup finely chopped cabbage
- 1/2 cup grated carrots
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 package dumpling wrappers
- Salt and pepper to taste
- Cooking oil for frying
Instructions:
In a large mixing bowl, combine the ground venison, chopped cabbage, grated carrots, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Take a dumpling wrapper, place a small spoonful of the venison mixture in the center, and fold the wrapper in half, sealing the edges by pinching them together. Repeat this process until all the filling is used.
To cook, heat a tablespoon of oil in a large skillet over medium-high heat. Arrange the potstickers in the skillet and fry for about 3-4 minutes or until the bottoms are golden brown. Add a splash of water to the skillet, cover with a lid, and steam for an additional 5-7 minutes until the potstickers are cooked through.
Extra Tips:
To guarantee your potstickers have a nice crispy bottom, make sure not to overcrowd the skillet; cook them in batches if necessary. For an extra kick, consider adding some chili flakes or other spices to the filling.
If you enjoy experimenting with flavors, feel free to swap out the vegetables based on what you have on hand or your personal preferences. Serving them with different dipping sauces can also enhance the dish; try soy sauce mixed with a dash of vinegar or a blend of chili oil and garlic for an exciting flavor contrast.
Venison Casserole
Venison casserole is a delightful dish that combines the rich flavors of ground venison with hearty ingredients to create a filling and nutritious meal. This recipe is perfect for family dinners or meal prep, as it can be made in advance and even frozen for later use. The addition of seasonal vegetables not only improves the taste but also adds color and nutrition, making this casserole a well-rounded choice for any occasion.
In this Chipotle Cheddar Venison Casserole, you'll experience a delightful blend of spice and creaminess. The chipotle peppers give it a smoky kick, while the melted cheddar cheese adds a comforting richness. This dish is a great way to introduce venison into your cooking, providing a lean protein option that doesn't compromise on flavor. Gather your ingredients, and let's plunge into making this delicious casserole.
Ingredients:
- 1 pound ground venison
- 1 cup uncooked pasta or rice
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn (fresh or frozen)
- 1 cup black beans (drained and rinsed)
- 1 cup shredded cheddar cheese
- 1-2 chipotle peppers in adobo sauce (minced)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups vegetable or chicken broth
- Fresh cilantro (for garnish)
In a large skillet, sauté the chopped onion and minced garlic until they're translucent. Add the ground venison to the skillet, cooking until browned. Stir in the diced tomatoes, corn, black beans, chipotle peppers, cumin, chili powder, salt, and pepper.
In a separate pot, cook the pasta or rice according to package instructions. Once cooked, combine the pasta or rice with the venison mixture and stir in the broth. Transfer everything into a greased baking dish, top with shredded cheddar cheese, and bake in a preheated oven at 350°F for 25-30 minutes or until the cheese is melted and bubbly.
When preparing this venison casserole, consider using fresh seasonal vegetables for added flavor and nutrition. You can also customize the spice levels by adjusting the amount of chipotle peppers to suit your taste.
Additionally, this dish can be prepared ahead of time; simply assemble it, cover tightly, and freeze. When you're ready to eat, thaw it overnight in the refrigerator and bake as instructed. Enjoy your hearty and flavorful meal!
Venison Pasties
Venison pasties are a delightful and hearty meal that brings a taste of Cornwall to your table. These hand-held pastries are perfect for a cozy dinner or a picnic, filled with a savory mixture of ground venison, potatoes, and vegetables, all encased in a flaky, golden crust. The combination of rich flavors and satisfying textures makes venison pasties a beloved comfort food, especially for those who appreciate leaner meat options.
To prepare your venison pasties, you can customize the filling with a variety of herbs and spices like thyme and black pepper to improve the taste of the venison while keeping it juicy. Baking them at a high temperature allows the pastry to crisp up beautifully while ensuring the filling is cooked to perfection. Plus, these pasties can be made ahead of time and frozen, making them a convenient choice for future meals.
Ingredients:
- 1 pound ground venison
- 2 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 1 carrot, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 package of pre-made pastry dough (enough for 4-6 pasties)
- 1 egg, beaten (for egg wash)
Instructions:
In a skillet, heat the olive oil over medium heat and sauté the onion, garlic, carrot, and diced potatoes until they're slightly softened, about 5 minutes.
Add the ground venison, thyme, black pepper, and salt, cooking until the venison is browned and fully cooked. Remove from heat and allow the mixture to cool slightly.
Roll out the pastry dough and cut into circles, placing a generous spoonful of the venison filling in the center of each circle.
Fold the dough over to create a half-moon shape, sealing the edges with a fork. Brush the tops with beaten egg and place them on a baking sheet lined with parchment paper.
Bake in a preheated oven at 400°F for 30-40 minutes, or until the pasties are golden brown.
Extra Tips:
When making venison pasties, consider adding additional vegetables like peas or corn for extra flavor and nutrition.
For a richer filling, you can mix in a tablespoon of Worcestershire sauce or a splash of red wine.
If you're preparing a large batch to freeze, allow the baked pasties to cool completely before wrapping them individually in plastic wrap and placing them in a freezer bag.
This way, you can easily reheat them in the oven for a quick and satisfying meal whenever you need it!
Ground Venison Jerky
Creating ground venison jerky is a delicious way to preserve the flavor and nutrients of lean venison while providing a convenient and healthy snack option. The process of making jerky from ground venison is simple and allows for a variety of flavor profiles based on the spices and marinades you choose. This recipe will guide you through the steps to create your own homemade jerky that's both tasty and safe to eat.
To start, it's vital to use ground venison that has little to no fat, as fat can lead to spoilage. Marinating the meat infuses it with flavor and helps in the drying process. Once prepared, the venison is dried in a dehydrator or a low-temperature oven, guaranteeing that it reaches the proper moisture level for preservation. The end result is a chewy, flavorful jerky that you can enjoy as a snack or take on outdoor adventures.
Ingredients:
- 1 pound ground venison
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes (optional for heat)
Cooking Instructions:
In a bowl, combine the ground venison with soy sauce, Worcestershire sauce, garlic powder, black pepper, onion powder, smoked paprika, and red pepper flakes. Mix thoroughly until all ingredients are evenly distributed.
Spread the mixture evenly onto a dehydrator tray or a lined baking sheet, making sure that it's about 1/4 inch thick. Set your dehydrator to the appropriate setting or preheat your oven to 160°F. Dry the meat for 4 to 6 hours, or until it reaches a leathery texture that breaks but doesn't crumble.
Extra Tips:
When preparing ground venison jerky, it's essential to verify that the meat is spread evenly to allow for uniform drying. If you're using a dehydrator, check the jerky periodically for doneness, as different machines may have varying drying times.
Once finished, let the jerky cool before storing it in airtight containers. For peak freshness, consider refrigerating or freezing your jerky for long-term storage, and always label your containers with the date made.