There’s no denying that for most, the majority of their venison ends up as ground meat.
With this in mind, I created 15 of my top ground venison recipes.
Venison burgers are one of the most iconic ground venison dishes.
Venison Burger recipes are simple and rarely require more than a handful of ingredients.
There are numerous ways of cooking these burgers and even more choices of toppings.
I like to make venison burgers with 25-30 % pork fat. This helps to prevent the burger from drying out when cooking.
These patties are easy to make and hold well in the freezer.
Venison enchiladas are a delicious way to use ground venison.
The meat is combined with a blend of spices, rolled in corn tortillas, and topped with enchilada sauce and cheese.
You can even add some black beans or rice to the filling to make it heartier.
I also like to make these in the slow cooker; if you are doing this, wait until one hour before serving to add the beans.
Serve with some sour cream and guacamole for a complete meal.
Venison Italian Meatballs
If you’re looking for something with the rusticness of a burger but a bit more upscale, try your hand at these venison meatballs.
These meatballs are very well seasoned and paired with a deep rich marinara sauce.
I’ve also had great success using these on pizza and in meatball subs.
You can also make meatballs in a slow cooker
Venison Shepherds Pie
One of the most popular ground venison dishes is shepherd’s pie.
It’s not very difficult to make, but if you want something savory that’s rich with flavor from ground venison. this is it.
The meat and sauce create a very savory dish, while the potato adds a creamy texture.
One of my all-time favorite ground venison dishes is venison chili.
I’ve played with venison chili recipes a lot and finally ended up with two variations I can happily stand behind.
One is a slow cooker venison chili with the most profound smokiest flavors imaginable.
This recipe uses three variations of dried chili peppers.
If you want something simpler, I’ve made a classic stovetop chili using chili flakes.
It’s a different depth than dried chili, but it has many flavors.
Venison Tater Tot Casserole
When it comes to using ground venison, there are few dishes as beloved as the classic tater tot casserole. This Midwestern staple is a perfect combination of crispy tater tots, savory meat, and creamy mushroom soup.
To make this dish with venison, start by browning the meat with some onions and garlic. Then, mix in some cream of mushroom soup and frozen mixed vegetables. Pour this mixture into a baking dish, and top it with a layer of tater tots.
Bake the casserole in the oven until the tater tots are crispy and golden brown, and the meat is cooked through. Top it off with some shredded cheddar cheese, and let it melt in the oven for a few minutes.
The result is a delicious and satisfying meal that’s perfect for feeding a hungry crowd. The venison adds a rich and savory flavor to the dish, while the tater tots provide a satisfying crunch.
Venison Salisbury Steak
A venison Salisbury steak is like a gourmet burger with gravy.
If you’ve never tried one, you are missing out.
Think of a cross between a fluffy well seasoned meatball and a burger, topped with a pan gravy, or even mushroom sauce if you like.
All of this can be made in under an hour.
Lasagna is a classic Italian dish that is always a crowd-pleaser and one of my favorite memories of Italy.
This is another dish that I had great success with making in the slow cooker.
Layer the meat with lasagna noodles, ricotta cheese, and mozzarella cheese.
Bake it in the oven or slow cooker until the cheese is melted and bubbly.
Venison Swedish Meatballs
Spending a lot of time in Italy, my first love was Italian meatballs.
However, after spending equally as much time in Sweden, I’ve come to find another love, Swedish Meatballs.
I honestly can’t choose between them.
Swedish meatballs are made in a creamy sauce rather than the classic tangy marinara.
They are seasoned slightly differently to give a deeper umami flavor.
Sloppy joes are a classic comfort food, and they are just as tasty when made with ground venison.
The meat is cooked with a blend of spices and tomato sauce, then served on a bun with pickles and cheese.
It’s a quick and easy meal that the whole family will love.
Venison Korean BBQ Bowl
If you look through this website you will see I’m a big fan of Asian food (and Italian).
For me, there is something about Asian cuisine that lends itself to wild game so well, it could be the often hot and fast cooking or the myriad of sauces and flavors.
This venison Korean bowl is no different, you can marinate the beef by velveting or normal marinade, and then fry it over a hot wok.
Tacos are always a crowd-pleaser, and venison tacos are no exception.
The meat is seasoned with a blend of spices and cooked until browned.
Then it’s served on a tortilla with your favorite toppings like lettuce, cheese, salsa, and sour cream.
Bolognese is another dish that venison lends itself to beautifully. There are a few variations of bolognese, from sharp and tangy to creamy and sweet.
I prefer the latter and have made a creamy and sweet variation to suit venison.
The secret is in the celery, carrot, and milk, much of this thanks to Marcella Hazan
Venison Cabbage Rolls
My first introduction to cabbage rolls was on a hunt in Poland. As you may have guessed, I love traveling and trying different wild game cuisine.
In Poland, I actually had wild boar cabbage rolls, but I have since created my own recipe to use venison.
What I love most about cabbage rolls, is they can be a quick snack or a whole meal.
I make them in batches and store them in the fridge for a week.
Cabbage rolls can also be made in a slow cooker.
If I’m looking for something tasty in a hurry, I often turn to quesadilla.
I think quesadillas are one of the best uses of ground venison. They are quick, well-seasoned, and, healthier than many other alternatives
Venison terrine is often overlooked when speaking of ground venison recipes, yet it is one of the most classic.
Venison terrines make for great table fare or can be incorporated into other dishes. I typically serve them with bread or even make burgers from them.
This particular recipe is a little upscale in the typical French fashion and uses pistachios and cranberries.
While terrines may seem complicated this one is easy and worth making.