Eating ground venison the same way time and time again can get boring. It’s nice to have a handful of tasty ground venison recipes to choose from to keep things interesting. As a deer hunter, I enjoy cooking and eating wild-game because of the health of the meat when compared to most grocery store meat. For this reason, I’m always looking for new ways to cook venison. In this post, I have created 15 ground venison recipes ideas for you to choose from.
If you like this post, you may also like my venison stew recipes: 10 Best Venison Stew Recipes | Easy, Healthy, and Hearty, Venison Stews
Venison Tacos
Venison tacos are an excellent ground venison recipe. They are easy to make, don't take a lot of time to prepare and cook, and taste amazing!
Equipment
- Large saucepan with a lid
Ingredients
- 2 tbsp Olive Oil
- 1 Red onion, roughly chopped
- 1 Red pepper, roughly chopped
- 2 Clove Garlic, finely sliced
- 1 tbsp Smoked paprika
- 2 2 tsp Ground cumin
- 1 tbsp Tomato paste
- 400 g Ground venison
- 200 ml Venison stock / Beef stock
- 8 Corn tortilla / flour tortilla, warmed
- 1 Lettuce, thinly sliced
- 1 Avocado, roughly chopped
- 3 tbsp Pickled Jalapenos
- 1 tbsp Coriander Leaves
- 50 g Sour Cream
- 1 Lime, sliced into wedges
Instructions
- Place a large saucepan on a medium heat and pour in the vegetable oil.
- Add the chopped red onion and red pepper, cook for 5 minutes until softened.
- Then add the garlic, smoked paprika, cumin and tomato paste, stir to combine and cook for 2 minutes.
- Next add the ground venison, brown the venison in the pan for 5 minutes. Once browned pour in the venison stock and bring to a simmer.
- Place a lid on the saucepan and cook slowly for 45 minutes.
- When the venison is cooked, season with salt to taste then prepare to build the tacos. Into a tortilla adda layer of sliced lettuce then top with a large spoonful of the cooked venison.
- Top the tortilla with avocado, pickled jalapeños, coriander leaves, sour cream and a squeeze of lime.
- Serve hot or cold with additional salsa for a healthy no-fuss meal at any time of the day.
Venison Stew
This ground venison stew recipe is healthy and easy to make. It will warm you up on those cold fall hunting season days and is delishious.
Equipment
- Large saucepan
Ingredients
- 2 tbsp vegetable oil
- 1 onion roughly chopped
- 2 cloves garlic finely chopped
- 2 stick celery roughly chopped
- 2 carrot roughly chopped
- 1 leek washed and roughly chopped
- 400 g ground venison
- 2 tbsp tomato paste
- 125 ml red wine
- 300 ml venison stock / beef stock
- 400 g tinned tomatoes
- 1 tsp worcestershire sauce
- to taste salt
- 200 g baby potatoes halved
- 50 g frozen peas
Instructions
- Place a large saucepan on a medium heat and add the vegetable oil.
- To the saucepan add the onion, garlic, celery, carrot and leek. Cook for 10 minutes until softened.
- Then add the ground venison to the pan, cook for 5 minutes to brown.
- Add the tomato paste and cook for 1 minute. Pour in the red wine and reduce by half, next add the stock, tinned tomatoes, worcestershire sauce and salt to taste.
- Bring the stew to a boil then reduce to a simmer, stir occasionally and cook for 10 minutes.
- After 10 minutes add the potatoes and stir through, cook for a further 15 minutes.
- Just before serving, mix in the frozen peas to allow them to cook in the heat of the pan.
- Serve the venison stew as a complete meal for a simple healthy supper full of vegetables.
Venison Lettuce Wrap
This is an easy and healthy ground venison recipe that takes less than 30 minutes to prepare and cook. This is a great option for those who want to reduce gluten or grain intake.
Equipment
- Large saute pan
Ingredients
- 1 tbsp sesame oil
- 2 cloves garlic finely chopped
- 5 cm ginger finely grated
- 1 red chilli finely chopped
- 1 red pepper thinly sliced
- 1 green pepper thinly sliced
- 400 g ground venison
- 4 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 4 spring onions finely sliced
- 2 tbsp peanuts roasted and chopped
- 2 baby gem lettuce washed and separated into leaves
Instructions
- Place a large saute pan onto a medium heat and add the sesame oil.
- Stir in the garlic, ginger, red chilli, red pepper and green pepper, cook for 2 minutes until fragrant.
- Then add the ground venison and brown to cook through, around 3 minutes.
- Next pour in the hoisin sauce, soy sauce, rice wine vinegar and honey. Stir through the venison and cook for 4 more minutes.
- Remove the venison mix from the heat and arrange the lettuce leaves, four per person.
- Into each lettuce leaf add a large spoonful of venison mix then top with spring onions and chopped peanuts. This is an extremely light dish thanks to the use of lettuce as a wrap and ready in less than 30 minutes.
Venison Flatbread (Lahmacun)
Venison lahmacun is a round, thin piece of dough that is topped with; ground venison, minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then baked. It's very similar to a pizza. Add your own toppings and spices to your liking!
Equipment
- Large saute pan
- Mixing bowl
- Baking tray
Ingredients
- 2 tbsp vegetable oil
- 500 g ground venison
- 1 clove garlic finely chopped
- 2 tbsp tomato paste
- 1 tsp za’atar
- 1 tsp harissa
- to taste Salt
- 12 flour tortilla
- 3 tbsp black olives pitted and chopped
- 50 g feta cheese
- 2 tbsp fresh parsley finely chopped
- 1 tbsp extra virgin olive oil
- 4 tbsp yoghurt
Instructions
- Preheat an oven to 200°C.
- Place a large saute pan on a high heat and add the vegetable oil.
- Once the pan is hot, add the ground venison and sear for 3 minutes, until browned.
- Stir in the garlic, tomato paste, za’atar, harissa and salt. Cook for 2 minutes then transfer to a bowl to cool slightly.
- Onto a baking tray place the tortilla in a single layer.
- Spread the venison mixture onto the tortillas evenly then scatter black olives and bake for 10 minutes.
- When the tortilla is crisp remove from the oven. Top with crumbled feta, chopped parsley and a drizzle of olive oil and yoghurt.
- Serve as a very quick healthy snack or alongside a light salad for a complete meal.
Venison Dumplings
This venison dumpling recipe takes about 40 minutes to prepare, but they are worth it! They taste amazing and it only takes 10 minutes to cook them.
Equipment
- Jug
- Large mixing bowl
- Large saucepan
Ingredients
- 75 ml chicken stock
- 1 tsp cornflour
- 250 g ground venison
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 5 cm ginger finely grated
- 2 clove garlic finely chopped
- 1 red chilli finely chopped
- 1 carrot coarsely grated
- 6 spring onion finely chopped
- 25 dumpling wrappers
Instructions
- In a jug add the chicken stock and cornflour, stir to dissolve the cornflour then pour into a large mixing bowl.
- Into the mixing bowl add the ground venison, soy sauce, vinegar, sesame oil, ginger, garlic, red chilli, carrot and spring onion. Stir and mix well to combine.
- Then take a dumpling wrapper in one hand and place one tablespoon of the venison mixture into the centre of the wrapper.
- Moisten the edges of the wrapper with cold water then fold the wrapper in from the outside towards your thumb. Repeat to form 5 pleats then press together to seal the wrapper.
- Place the sealed dumpling onto a tray and continue the process for the remaining dumplings. (At this stage you can freeze the dumplings on the tray and save for a quick and healthy meal whenever needed.)
- If cooking immediately then place a large saucepan of salted water on a high heat and bring to the boil.
- Once the water is boiling, add the dumplings and cook for 5 minutes. The wrappers should be tender and the filling cooked through.
- Drain the dumplings then serve with a dipping sauce for a light and healthy dish.
Venison Burger
Classic burgers are a staple. Why not try a venison burger? They're just as good in their own way!
Equipment
- Large mixing bowl
- Large saute pan
Ingredients
- 500 g ground venison
- 1 onion finely chopped
- 2 clove garlic finely chopped
- 1 egg
- 75 g breadcrumb
- 3 tbsp milk
- 2 tbsp vegetable oil
- 4 burger buns
- 1 head baby gem lettuce
- 2 tomatoes sliced
- to taste fine salt
- to taste black pepper
Instructions
- In a large mixing bowl combine the venison, onion, garlic, egg, breadcrumb, milk, salt and black pepper.
- Using your hands shape the ingredients into 4 even burger patties.
- Then place on a tray and refrigerate for 30 minutes to set.
- After 30 minutes remove the burgers from the fridge and allow to come back to room temperature for 5 minutes.
- Place a large saute pan on a medium heat and add the vegetable oil.
- Once the oil is hot, add the burgers to the pan and sear on each side for 3 minutes to brown.
- Then turn the heat down to finish cooking throughout, approximately 6 minutes.
- Place each burger into a burger bun with a slice of tomato, baby gem lettuce and serve.
Thai-style Venison Rice Bowl
This is one of my favorite dishes because it's one of the quickest and easiest to make, but still tastes amazing!
Equipment
- Jug
- Large saute pan
Ingredients
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp fish sauce
- 1 lime zested and juiced
- 1 tsp chilli flakes
- 2 tbsp vegetable oil
- 2 clove garlic finely chopped
- 5 cm ginger finely chopped
- 400 g ground venison
- 2 bok choy cut into four
- 500 g rice cooked
- 1 carrot shredded
- ¼ red cabbage shredded
- 2 tbsp sesame seeds toasted
- 10 g fresh basil thinly sliced
- 10 g fresh mint thinly sliced
Instructions
- In a jug combine the soy, honey, fish sauce, lime zest, lime juice and chilli flakes, stir to combine.
- Place a large saute pan on a medium heat and add one tablespoon of vegetable oil.
- When the oil is hot add the garlic and ginger, cook for 1 minute. Then add the ground venison and stir-fry for 3 minutes until browned.
- Once the venison is browned, pour in the jug of soy mixture and cook for 1 minute.
- Remove the venison from the pan and place in a bowl.
- Place the same saute pan back onto the heat and add one tablespoon of vegetable oil. Once hot, add the bok choy and stir-fry for 2 minutes until slightly softened then remove from the pan.
- Build the rice bowl with rice at the base, the top with thai-style venison mixture and bok choy, garnish with shredded red cabbage, shredded carrot, sesame seeds, basil and mint.
- Serve hot or cold as a healthy meal full of flavour-packed vegetables, protein and carbs.
Korean Venison Noodles
Korean venison noodles are another quick, easy, and tasty recipe. They take under 30 minutes from start to finish!
Equipment
- Jug
- Large saute pan
- Medium saucepan
Ingredients
- 1 tbsp groundnut oil
- 500 g ground venison
- 1 tbsp gochujang
- 75 ml soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp brown sugar
- 3 cloves garlic finely chopped
- 5 cm ginger finely grated
- 1 red chilli finely chopped
- 1 carrot thinly sliced into matchsticks
- 200 g mushrooms thinly sliced
- 100 g beansprouts
- 200 g egg noodles
- 1 tbsp sesame seeds
- 4 spring onion finely sliced
- 2 tbsp coriander leaves
Instructions
- Into a jug add the gochujang, soy, rice vinegar, sesame oil, brown sugar, garlic, ginger and red chill. Stir to combine and dissolve the sugar creating a sauce.
- Place a large saute pan on a high heat and add the groundnut oil.
- Add the ground venison to the pan and brown for 8 minutes, break up the venison to cook evenly.
- Then add the carrot, mushrooms, beansprouts and jug of sauce to the venison. Stir-fry for 3 minutes to combine and allow the sauce to thicken.
- Cook the egg noodles in boiling salted water according to packet instructions, approximately 4 minutes. Then drain the noodles and add to the saute pan of ground venison.
- Toss to combine the ground venison with the noodles.
- Serve in bowls garnished with sesame seeds, spring onion and fresh coriander.
Venison Ragu
This venison ragu sauce can be eaten alone or added to another meal. For example, this sauce goes great with spagetti and other noodles or on top of potatos. The possibilities are endless!
Equipment
- Large saucepan
- Mixing bowl
Ingredients
- 2 tbsp vegetable oil
- 750 g ground venison
- 2 onion finely chopped
- 2 cloves garlic finely sliced
- 2 tbsp tomato paste
- 1 tsp juniper berries crushed
- 1 star anise
- 300 ml red wine
- 250 ml beef stock
- 1 bay leaf
- 500 g cherry tomatoes
- 200 ml milk
- to taste salt
Instructions
- Place a large saucepan on a high heat and add the vegetable oil.
- Once the oil is hot, tip in the ground venison and season with salt. Cook until caramelised and brown, approximately 5 minutes, then transfer the meat to a bowl.
- Place the same pan back on the heat and reduce to a medium flame. Add the onions and cook for 10 minutes until softened. Then add the garlic and sweat for 2 minutes.
- Add the tomato paste, juniper berries and star anise, stir to combine. Cook out the tomato paste for 1 minute.
- Transfer the ground venison back to the saucepan and mix through the ingredients. Pour in the red wine and reduce until most of the liquid is absorbed.
- Next add the beef stock, bay leaf and cherry tomatoes, reduce the pan to a simmer and leave the ragu to cook gently for 1 hour.
- The sauce should be thick and rich, add the milk and simmer for a further 20 minutes.
- Remove the star anise and bay leaf, season with salt to taste then serve stirred through a big bowl of pasta.
Venison Pie
Venison pies are a tasty, healthy, and hearty meal. This ground venison recipe is one of my favorites! The preparation time is fast, all you have to do is wait for it to cook.
Equipment
- Equipment:
- Large saucepan
- Ovenproof dish
- Rolling Pin
Ingredients
- 2 tbsp vegetable oil
- 1 onion roughly chopped
- 2 carrot roughly chopped
- 500 g ground venison
- 1 tbsp tomato paste
- 1 tbsp plain flour
- 100 g chestnut mushroom thinly sliced (or any variety)
- 500 ml ale / stout
- 150 g frozen peas
- 400 g shortcut pastry
- 1 egg lightly beaten
- to taste salt
Instructions
- Preheat an oven to 200°C.
- Place a large saucepan on a medium heat and add the vegetable oil.
- Then add the onion and carrot, cook for 8 minutes until softened.
- Add the ground venison and brown well in the saucepan.
- Once browned, add the tomato paste, plain flour and mushroom. Stir to combine and cook for 2 minutes.
- Gradually pour in the ale and bring to a boil. Reduce the heat to a simmer and cook the pie filling for 25 minutes.
- After 25 minutes add the frozen peas and salt to taste. Then transfer the venison mixture to an ovenproof dish and allow the filling to cool.
- While the filling is cooling, prepare the pastry. Place the shortcrust pastry onto a lightly floured surface and roll slightly larger than the ovenproof dish.
- Lay the pastry oven the venison mixture and tuck into the sides, then use the back of a fork to mark the edges of the pastry.
- Cut four evenly spaced holes in the top of the pastry to allow steam to escape, then brush the shortcrust pastry with the beaten egg. The egg will give the pastry a gloss and golden colouring.
- Bake the pie in the preheated oven for 20 minutes until the pastry is crisp and golden.
- Serve hot with gravy and crushed potatoes.
Venison Meatloaf
Meatloaf is another great ground venison recipe. The venison ragu could also be used as a topping for this meatloaf.
Equipment
- Loaf tin
- Large mixing bowl
Ingredients
- 800 g ground venison
- 100 g pork sausages meat
- 1 onion grated
- 1 clove garlic finely chopped
- 1 egg lightly beaten
- 125 g breadcrumb
- 50 ml milk
- 1 beef stock cube crumbled
- 1 tbsp wholegrain mustard
- 1 tsp worcestershire sauce
- 1 tsp black pepper
Instructions
- Preheat an oven to 180°C. Grease a loaf tin and set aside.
- In a large mixing bowl add the ground venison, pork meat, onion, garlic, egg, breadcrumb, milk, beef stock cube, wholegrain mustard, worcestershire sauce and black pepper.
- Mix the ingredients with your hands till combined then transfer the mix to the greased bread tin.
- Press the venison mix into the tin to form a smooth loaf then transfer the tin to the preheated oven.
- Bake for 1 hour, until 70°C internal temperature. Once cooked remove the venison meatloaf from the oven and allow it to stand for 10 minutes.
- After 10 minutes turn the meatloaf out onto a chopping board and cut into thick slices.
- Serve hot or cold alongside steamed vegetables for an easy one-tray meal for the whole family.
Venison Meatballs in a Light Cream Sauce
Meatballs are a classic ground venison recipe because they are easy to make, don't take long to cook, and can be used in combination with other dishes. The light cream sauce pairs nicely with the venison.
Equipment
- Mixing bowl
- Large frying pan
- Medium saucepan
Ingredients
- 250 g ground venison
- 250 g ground lean pork / ground turkey
- 2 clove garlic finely minced
- 1 egg
- 3 tbsp milk 0% fat
- 100 g wholemeal breadcrumbs
- 1 tsp onion powder
- ½ tsp allspice
- to taste black pepper
- to taste salt
- Cream Sauce
- 1 onion diced
- 50 g butter
- 50 g flour
- 800 ml venison stock
- 200 g single cream
- 1 tsp dijon mustard
- 30 g fresh parsley chopped
Instructions
- Into a mixing bowl add the ground venison and ground pork/turkey. Mix with your hands then add the garlic, egg, milk, breadcrumb, onion powder, allspice, black pepper and salt. Combine the ingredients well and shape into small round balls.
- Shape all of the mix into meatballs then transfer to a tray and place in the fridge for at least one hour. This will ensure the meatballs hold their shape when cooking.
- While the meatballs are chilling, prepare the cream sauce. Place a medium saucepan on a medium heat and two tablespoons of butter.
- Add the diced onion to the pan and cook for 5 minutes until softened and translucent. Then add the flour and stir for 2 minutes to cook out.
- Gradually pour the venison stock into the saucepan, stirring as it cooks to achieve a thick and glossy sauce. Once all of the venison stock is combined add the cream and dijon mustard. Turn the heat to low and cover the pan to keep warm.
- After chilling, cook the meatballs in a large frying pan. Place a pan on a high heat and add the remaining butter. Once the butter is hot add the meatballs and brown on all sides.
- Transfer the browned meatballs to the saucepan of cream sauce and finish with fresh chopped parsley. The warm sauce will finish the cooking of the meatballs and bring their flavours together.
- Serve meatballs and sauce alongside boiled potatoes or a rich mashed potato.
Venison Lasagne
Another tasty ground venison dish is venison lasagna. It's not quite hard, not quite chewy, not quite mushy, it has an all-around perfectly balanced texture.
Equipment
- Large saucepan
- Small saucepan
- Oven dish
- Ladle
Ingredients
- 2 tbsp vegetable oil
- 2 onions roughly chopped
- 2 stick celery roughly chopped
- 2 cloves garlic finely chopped
- 750 g ground venison
- 3 tbsp tomato puree
- 200 ml red wine
- 800 tinned tomatoes
- 1 bay leaf
Bechamel
- 25 g unsalted butter
- 25 g plain flour
- 500 ml milk warm
- 1 nutmeg
- 50 g parmesan grated
- 10 lasagne sheets
- 125 g mozzarella shredded
- to taste salt
Instructions
- Place a large saucepan on a high heat and add the vegetable oil.
- Once the oil is hot add the ground venison and brown well. Brown for 5 minutes then transfer the meat to a plate.
- Return the sauce saucepan to a medium heat and add the onion, sweat until translucent, approximately 5 minutes. Then add the celery and garlic, cook for a further 2 minutes.
- Transfer the ground venison back to the saucepan and add the tomato puree and red wine. Stir to combine and reduce the wine by half.
- Next add the tinned tomatoes and bay leaf. Bring the sauce to a gentle simmer and cook for 2 hours.
- While the sauce is simmering, prepare the bechamel. Place a small saucepan on a medium heat and add the butter.
- When the butter has melted add the plain flour and stir. Gradually pour in the milk, continuously mixing to achieve a smooth velvety sauce. Add the parmesan cheese, grate in fresh nutmeg and season with salt and black pepper. Once the cheese has melted the sauce should be pouring consistency.
- After 2 hours of the venison cooking, season with salt to taste then prepare the lasagne. Begin by preheating an oven to 180°C.
- Into an ovenproof dish ladle one third of the venison tomato sauce to cover the base. Then one third of the bechamel sauce and cover with a single layer of lasagne sheets. Repeat the process twice, finish with a final layer of bechamel and the shredded mozzarella.
- Place the lasagne into the preheated oven and cook for 45 minutes.
- Remove the lasagne from the oven when bubbling and golden brown. Allow to stand for 15 minutes then serve.
Venison Empanada
Venison Empanada - Easy ground venison recipe
Equipment
- Rolling flour
- Medium saucepan
- Oven tray
Ingredients
- 500 g pie crust dough / puff pastry
- 2 tbsp vegetable oil
- 1 onion finely chopped
- 1 clove garlic finely chopped
- 200 g ground venison
- 1 tsp oregano
- 1 tsp ground cumin
- 1 tsp chilli powder
- 2 tbsp green olive pitted and chopped
- 50 g raisins
- 1 egg lightly beaten
Instructions
- Place the pie crust dough on a lightly floured surface and roll out to 5mm thick. Cut disks using a small plate or ring cutter then transfer to a tray, cover and refrigerate while the filling is prepared.
- Place a medium saucepan on a medium heat and add the vegetable oil. Add the onion and sweat for 5 minutes until softened.
- Next add the venison and brown in the saucepan. Once browned, stir in the oregano, cumin, chilli powder, green olives and raisins. Cook for 5 minutes then remove the pan from the heat and allow to cool.
- Preheat an oven to 180ºC.
- Remove the empanada disks from the fridge and fill each with two tablespoons of venison filling. Fold the dough in half and moisten the edges with water. Crimp the edges by pressing a fork into the seal of the dough.
- Place the sealed venison empanada onto an oven tray and repeat for the remaining dough and filling. (At this stage you can freeze the empanada for an easy and healthy meal at a later date).
- When all the empanada are filled and sealed, brush with a lightly beaten egg and cut a small hole to allow steam to escape.
- Place the tray into the preheated oven and bake for 25 minutes until crisp and piping hot.
- Serve warm with a chimichurri dipping sauce as a filling healthy meal.
Venison Chilli
Venison chili is another healthy and hearty dish that will keep you warm on fall or winter days.
Equipment
- Large saucepan
Ingredients
- 2 tbsp vegetable oil
- 2 onion roughly chopped
- 2 clove garlic finely chopped
- 1 red chilli finely chopped
- 500 g ground venison
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 2 tbsp tomato puree
- 400 g tinned tomatoes
- 250 ml venison stock / beef stock
- 50 g dark chocolate
- 400 g tinned kidney beans rinsed with cold water
Instructions
- Place a large saucepan on a medium heat and add the vegetable oil.
- Once the oil is hot add the chopped onions and cook for 5 minutes.
- Then add the garlic and red chilli, cook for 2 minutes until fragrant.
- Add the ground venison to the pan and brown well, stir occasionally to ensure all of the meat is browned.
- Next add the smoked paprika, cumin, cinnamon and tomato puree. Mix well and cook for 1 minute.
- Then add the tinned tomatoes and venison stock, bring the sauce to a simmer.
- Simmer for 45 minutes, stirring occasionally.
- After 45 minutes the sauce should be thick and rich, stir in the dark chocolate and kidney beans, cook for 5 minutes.
- Turn off the heat and allow the venison and bean chilli to stand for 15 minutes.
- Serve with boiled rice for an easy weekday dinner.
Conclusion
I hope you’ve found some ground venison recipes that you can enjoy. Give them a try and let me know how they come out! Do you have any suggestions or other recipes that should be added to this post? Let me know in the comments below and I’ll do my best to add them.
If you like this post, don’t forget to check out my venison stew recipes!: 10 Best Venison Stew Recipes | Easy, Healthy, and Hearty, Venison Stews
