21 Easy Ground Venison Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Venison Jerky

Venison Jerky is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT300M · Total: PT495M · Yield: [’40’, ’40 Strips’]

Homemade jerky using ground wild game meat.

Ingredients

• 5 pounds ground venison (or elk)
• ½ cup red wine
• ¼ cup teriyaki
• ¼ cup brown sugar
• 1 tablespoon whisky
• 1 tablespoon salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon ground black pepper

Instructions

1. Combine all ingredients, except for meat in a saucepan. Heat over medium heat until brown sugar has dissolved. Allow mixture to cool to room temperature. Pour marinade mixture over ground venison.
2. Combine until marinade is fully mixed into ground meat.Cover and refrigerate for 4-24 hours.
3. Use a jerky gun to make long strips on dehydrator trays.
4. Dry at 145-155°F for 6-8 hours.

2. Ground Venison Stir Fry

Ground Venison Stir Fry Recipe With Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: 4

Ground venison stir fry recipe with broccoli

Ingredients

• 1.5 lb ground venison
• 1 16oz frozen stir fry vegetables
• 1 onion, chopped
• 14.5 oz. Diced tomatoes, not drained
• 2 c egg noodles
• 2 tsp chili powder
• 1 tsp garlic powder
• 1⁄2 tsp salt
• 1⁄2 tsp black pepper

Instructions

1. Saute venison with onions and spices until browned. There shouldn’t be any grease as venison is quite lean, but if there is drain excess.
2. Cook egg noodles according to packaging, drain water.
3. Add frozen vegetables and diced tomatoes to venison. Cover and simmer 15 minutes or until vegetables are soft.
4. Add egg noodles, stir to combine. Cover and simmer another 10 minutes.
5. Serve and enjoy.

3. Grilled Venison Burgers

Grilled Venison Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT12M · Yield: [‘6’, ‘6 servings’]

Everyone loves a burger! I’ll show you how to make Grilled Venison (Deer Meat) Burgers with all my tips and tricks for a juicy, flavorful burger that sticks together on the grill.

Ingredients

• 1 pound ground venison (deer meat)
• 1 pound ground beef (70/30%)
• 1 tablespoon mesquite seasoning (I used McCormick)
• 1 tablespoon Moore’s marinade or Dales seasoning
• 1 teaspoon salt

Instructions

1. I always drain the ground venison in a colander first. Most of the strong “earthy” or gamey taste from venison is in the blood so this helps.I use my hands to help press out the blood but I NEVER run ground meat under water to wash out the blood. That adds too much water to the meat which results in steaming the burgers and will fall apart.
2. Combine ground venison, ground beef, mesquite seasoning, Moore’s or Dales marinade, and salt in a bowl. Being careful not to overwork the mixture, mix it together with your hands. (Gloves work well for easy cleanup.)
3. Shape the mixture into six 4 1/2-inch-round patties (one-third pound). They will plump up and fit the buns fine. Tip: To help prevent any burger from rising up in the center, press your thumb into the center about halfway down. This keeps the burgers flat.
4. Preheat a gas or charcoal grill to medium-high heat (about 400 to 425 degrees) Carefully lift the patties with a wide, heat resistant spatula onto lightly oiled grill grates, one at a time.Cook about 5 to 6 minutes on each side or until done. What is done? For food safety reasons, ground meat of any kind should be cooked to at least 160 degrees but I know many people like to cook it less.

4. Baked Venison Meatballs

Venison Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

These easy venison meatballs are baked in the oven for a tender, meaty bite without any gamey taste. Enjoy with your favorite sauce & pasta!

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small red onion (diced (about 1 cup ))
• 4 large cloves garlic (minced)
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried tarragon
• 1 pound ground venison
• 1/2 pound ground pork
• 1 egg (or flax egg)
• 1/4 cup oat flour (*see note)

Instructions

1. Preheat oven to 375°F.
2. Add olive oil to a skillet over medium heat. Once hot, add onion to the pan and cook until slightly softened, about 4 minutes. Add balsamic vinegar, garlic, herbs, salt and pepper and cook an additional 2 minutes. Turn off heat and let cool for a couple of minutes.
3. Meanwhile, add the remaining ingredients to a large mixing bowl. Add the cooled onion mixture and using clean hands mix together until thoroughly combined.
4. Using a medium cookie scoop, roll the mixture into balls and place on the baking sheet.
5. Bake for 22-25 minutes until the meatballs are cooked through and golden brown.
6. Use as desired or freeze for use at a later date.

5. Mediterranean Stuffed Squash

Mediterranean Beef Stuffed Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT1H · Yield: [‘3’, ‘3 – 4 servings’]

Ingredients

• 1 teaspoon olive oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/2 lb. ground beef, venison or other (I used ground venison)
• 1/4 cup chopped bell pepper
• 1/2 of a small onion, chopped
• 1/4 cup of red wine
• 1/4 cup of the meat mixture
• 1 small – medium summer squash or zucchini
• 1 teaspoon olive oil
• 1/4 cup chopped sweet onion
• 1 clove garlic, peeled & chopped
• 1 small/medium fresh garden tomato, chopped
• A few fresh basil & oregano leaves, chopped (to taste)
• About 1/4 cup breadcrumbs (for gluten free, use gluten free breadcrumbs)
• Shredded Italian blend of cheeses

Instructions

1. Preheat the oven to 350 F. Cut the squash lengthwise and, using a grapefruit spoon, hollow out the inside of the squash, taking care to leave a thin shell (with no holes in it) about 1/4 inch thick. Don’t worry if it is not exactly 1/4 inch … this is a very forgiving recipe.
2. Heat a frying pan over medium heat, add the olive oil and the spices and let the spices cook until they are toasted and fragrant. Add the ground beef and cook until browned. Add the peppers and onions and saute until soft. Pour in the red wine and cook some more, until the wine is mostly gone. Season with salt & fresh ground pepper.
3. Chop up the squash that you removed from the shell. Heat a large nonstick frying pan over medium heat. Once it is warm, add the olive oil and swirl it around, then add the chopped squash, onion and garlic. Cook and stir for several minutes until the onion is soft and translucent and the squash is tender. Stir in the chopped tomatoes and breadcrumbs. Add the meat. The mixture should start to stick together nicely. If it doesn’t, add more breadcrumbs. Add salt & fresh-ground pepper and some chopped fresh basil and oregano leaves to taste.
4. Take the squash shells and push the filling mixture into them, smushing the filling in with your spoon (or fingers) and letting the filling mound to get most of the mixture into the squash shells. If you have extra filling, put it in ramekins or a small oven-safe bowl. Sprinkle it all with shredded cheese.
5. Set the squash on a baking sheet and bake at 350 for 15 – 20 minutes or until the cheese is nicely melted and bubble on top.

6. Venison Stroganoff

Ground Venison Stroganoff is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

Rich and creamy venison stroganoff made with ground venison, mushrooms, onions, and lots of flavor! Hearty! Ready in less than 30 minutes.

Ingredients

• 1 Tablespoon olive oil
• 1 pound ground venison
• 1/2 medium onion diced
• 1 pound sliced mushrooms
• 2 Tablespoons all-purpose flour
• 1 Tablespoon minced garlic
• 1 cup beef broth
• 1 cup heavy whipping cream
• 1/3 cup sour cream
• 1 Tablespoon worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 12 oz package of wide egg noodles, cooked and drained

Instructions

1. Place a deep pan (or cast-iron skillet) on the stove. Over medium to medium-high heat, add the olive oil. Add the ground venison and break it down into small pieces with a spatula. Add garlic and onions. Stir and sauté until the onions are translucent and the venison is no longer pink.  Add the mushrooms and sauté for another 5 minutes.
2. Sprinkle in the flour and stir until fully mixed in. Be sure to break up any lumps that may form.
3. Add the beef broth, whipping cream, Worcestershire sauce, salt and black pepper, and bring to a simmer. Turn the heat to low and simmer for an additional 5 minutes.
4. Remove from the heat, add in the sour cream, and stir well to combine. Taste for flavor and add more seasoning if desired. Place some hot, cooked egg noodles on your plate and top with the best venison stroganoff!

7. Crockpot Venison Chili

Crockpot Venison Chili Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Yield: [‘8’]

Crockpot venison chili with beans is a healthy recipe with deer meat you’ll love. A hearty dinner packed with protein and flavor usin ground deer meat.

Ingredients

• 1 pound venison (ground)
• 1 medium onion (yellow, diced)
• 2 cans beans (chili beans, 15 oz each)
• 1 can tomatoes (crushed, 28 oz.)
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp chili powder
• 1.5 tsp basil
• 1 cup corn (frozen, optional)
• 28 oz beef broth (or water)

Instructions

1. In a skillet, brown venison and diced onions until it is lightly browned on outside.
2. Dump contents into a slow cooker with all of your seasonings, mix together to coat. Dump in chili beans and crushed tomatoes.
3. Fill tomato can with water or beef broth and pour into slow cooker, add corn now if desired, stir everything together.
4. Cook on high for 4 hours or low for 6-8 hours until beans are more tender as desired.
5. Top with cheese and more diced onions and enjoy.

8. Venison Chili

Venison Chili – Slow Cooker or Stovetop is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Yield: [’10’, ’10 servings’]

Ingredients

• 1 tablespoon olive oil
• 1 pound (453 grams) ground venison or ground beef
• 1 cup chopped onion (from about 1 medium onion)
• 2 cloves garlic (minced)
• 2 15-ounce (425-gram) cans kidney beans (dark or light)
• 2 14-ounce (397-gram) cans diced tomatoes
• ½ cup (120ml) water
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt

Instructions Slow cooker instructions:

1. In a large skillet set over medium heat, add the olive oil. Cook the onions, about 5 minutes or until translucent.
2. Add the garlic and cook 1 more minute.
3. Add the venison, stir into the onions and garlic, and cook until browned, about 5-7 minutes.
4. Transfer this to the slow cooker.
5. Add in the remaining ingredients and cook on high for 4 hours, or low for 6 hours.

Stovetop directions:

1. In a large skillet set over medium heat, add the olive oil. Cook the onions, about 5 minutes or until translucent.
2. Add the venison, stir into the onions and garlic, and cook until browned, about 5-7 minutes.
3. Add in the remaining ingredients.. Bring to a boil and then reduce the heat to a simmer.
4. Cover the pot and cook on medium-low for 30-45 minutes, stirring after every 10 minutes. Add up to 1 cup of water, ¼ cup at a time, if it seems too dry. When done, turn off the heat and let the chili sit for 15 minutes before serving.

For either version:

1. Garnish and serve warm. Refrigerate leftovers an airtight container for up to 4 days.

9. Grilled Venison Burger

Grilled Venison Burger is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT25M · Yield: [‘6’]

Delicious and juicy this Grilled Venison Burger is full of flavor and healthier than regular beef burgers.

Ingredients

• 2 Pounds Ground Venison (mixed with pork)
• 1 Tablespoon Worcestershire Sauce
• 2 teaspoons Garlic Powder
• 2 teaspoons Onion Powder
• 1 Pinch Red Pepper Flakes
• 1 Each Large Egg
• 1/3 Cup Bread Crumbs
• 2 teaspoons Creole Seasoning (or Seasonall)
• 6 Each Brioche Buns
• 3 Tablespoons Unsalted Butter
• 6 Each Cheese Slices
• Lettuce, tomato and red onions (optional)

Instructions

1. Turn on the grill to a medium heat, to heat up.
2. In a large bowl add the ground venison, Worcestershire sauce, garlic powder, onion powder, red pepper flakes, egg and breadcrumbs.
3. Mix together using your hands (using gloves if you prefer – otherwise, make sure to wash hands well before and after).
4. Form patties using 2/3 Cup of the freshly mixed meat.  First roll into a ball, nice and tight, then start flattening out using your hands.
5. Lay them out on a baking sheet, season all over with the Creole Seasoning, then take them to the grill.
6. Lightly spray the grill with cooking spray then add the burgers carefully.  Allow to sit and cook for about 4-5 minutes then flip the burgers to cook the other side, for again about 4-5 minutes.  Double check with a meat thermometer that the center has reached an internal temperature of at least 145°F – this will be a more medium rare burger.  Add a slice of cheese for the final 1 minute of cooking time.
7. Melt the butter in a small bowl and brush over the inside of the brioche buns.  Place these buns face down on the grill.
8. Cook for about 2 minutes, until crispy and a nice char has formed.
9. Remove the buns and dress the burgers how you prefer.  Serve with French fries.

10. Venison Chili

Venison Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [’20’]

A favorite meal to make with venison, especially when the weather is getting colder and you crave that homemade, good ol’ Southern Style of cooking – and it is much healthier.

Ingredients

• 1 Pound Dried Red Kidney Beans
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 2 teaspoons Creole Seasoning
• 3 teaspoons Canola Oil
• 3 Pounds Ground Venison
• 2 Tablespoons Creole Seasoning
• 2 Each Sweet Onions (diced, large)
• 1 Each Green Bell Pepper (diced, large)
• 2 Ribs Celery (diced)
• 1/2 Cup Carrots (finely chopped)
• 5 Cloves Garlic (minced)
• 1 (10.5 Ounce) Can Diced Tomatoes and Chilies ((Rotel))
• 2 Tablespoons Tomato Paste
• 1 (15 Ounce) Can Diced Tomatoes
• 5 Cups Tomato Sauce
• 3 Each Bay Leaves (large)
• 2 Tablespoons Ground Cumin
• 2 Tablespoons Chili Powder

Instructions

1. Soak the kidney beans overnight in water with the garlic powder, onion powder and Creole seasoning.
2. Heat 3 teaspoons cooking oil (or olive oil) in a large skillet. Brown the ground venison and season with Creole seasoning, until almost cooked through still slightly pink). Drain the fluid and set aside.
3. Chop the sweet onions, celery and green bell pepper in a food processor.
4. Take this and add to dutch oven Pot – cook on medium heat.
5. Add the carrots to food processor and chop on high speed to get them as fine as possible. Add to the pot.
6. Cook until onions are sweating and translucent.
7. Add minced garlic and cook a further 2 minutes.
8. Add tomato paste and mix together cooking for a further 2 mins.
9. Add Rotel, diced tomatoes and tomato sauce. Keep cooking on medium.
10. Once bubbling add ground venison back to the pot and mix together.
11. Add the drained kidney beans.
12. Add bay leaves, cumin and chili powder, mix together well and turn heat down to idle on low for about 4 hours.
13. Remove bay leaves and serve.

11. Oven-Baked Venison Burgers

Juicy Oven-Baked Venison Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 burgers’]

Mouthwatering, juicy Venison burgers without added fat! Make lean delicious venison burgers in less than a half hour.

Ingredients

• 2 lbs ground venison
• 1 egg
• 1/3 cup Italian bread crumbs
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1 tablespoon canola oil
• Burger essentials (buns, lettuce, tomato, ketchup, mayo, cheese)

Instructions

1. Preheat oven to 375F. Spray a baking sheet with non-stick spray.
2. Combine all the burger ingredients in a large bowl and mix together with your hands or with a fork until all the ingredients are combined. Distribute the spices well, but do not overmix or the burgers will come out tough.
3. Form the burger patties: Split the venison mixture in half. Then divide each half into 3 equal parts. Form each part into a burger patty that is about the size of your buns. Flatten the burgers in the center so they cook evenly.
4. Preheat your grill pan. Brush the grill pan with the canola oil as you are pre-heating. Place 3 burgers on the pan and cook over medium-high heat for 5 minutes on each side, or until the burgers are nicely browned. If you have a large grill pan, you might be able to fit all 6 burgers in at once.
5. Place the burgers on the sprayed baking pan and transfer to the oven. Bake for about 10 minutes at 375F for medium burgers, or until the burgers are cooked to your liking. Use a meat thermometer to check the internal temperature (ground venison should be cooked to an internal temperature of 160 F). Cooking time will vary depending on how thick your burgers are. Remove from the oven and let rest for 5 minutes before eating. Assemble your burger and enjoy!

12. Indian Venison Meatballs

Spicy Venison Meatballs Recipe in a Curry Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘2’, ‘2 Servings’]

Venison works wonderfully with Indian spicing and the flavours in these spicy venison meatballs are like the greatest hits of Indian food.

Ingredients

• 400 g Minced Venison (14oz)
• 1 Green Chilli Pepper
• 1 Small-Medium Echalion or Banana Shallot (35g)
• 2 Garlic Cloves
• 2 Tsp Dried Fenugreek Leaves
• 1 Tsp Garam Masala
• 1 Tsp Fennel Seeds
• ⅛ Tsp Ground Cloves
• 1 Egg Yolk
• 25 g Dried Breadcrumbs (¼ Cup )
• ¼ Tsp Salt
• 1 Tbsp Cooking Oil
• 2 Tbsp Ghee
• 2 Garlic Cloves
• 1 Small-Medium Echalion or Banana Shallot (35g)
• 6 Dried Kashmiri Chilli Peppers
• 12 Curry Leaves
• 1 Tsp Kashmiri Chilli Powder
• ½ Tsp Ground Turmeric
• ½ Tsp Ground Cumin
• 2 Tbsp Tomato Puree
• 125 ml Water (½ Cup )
• 125 ml Full Fat Natural Yoghurt
• ¼-½ Tsp Salt

Instructions

1. Cut the shallots for both the meatballs and the sauce in half, then peel them and dice them as finely as you can. Add half of them to a bowl with the venison.
2. Dice the garlic cloves for both the sauce and the meatballs as finely as you can, and add half of them to the bowl with the meatballs.
3. Chop the green chilli as finely as you can and add it to the bowl along with the rest of the ingredients for the meatballs.
4. Mix everything together and then form 10 meatballs a little smaller than a ping pong ball; they should weigh almost 50g (2oz) each. Using wet hands helps with this process.
5. Heat the ghee and the mustard oil in a 30cm or 12″ frying pan over a medium heat, and when it is hot, brown the meatballs on all sides. Whilst they are browning, spoon the ghee and oil mixture over them to get a nice even colour.
6. Remove the meatballs and set them aside, and return the pan to a medium heat.
7. Add the dried chilli peppers, curry leaves, diced shallot and garlic and cook for 2-3 minutes.
8. Add the tomato puree and cook for a further 2 minutes, mashing the tomato puree to ensure that it cooks out.
9. Stir in the chilli powder, turmeric and cumin, then pour in the water and remove the pan from the heat.
10. Mix some of the base of the sauce into the yoghurt to temper it, then add the yoghurt to the pan along with the salt and stir to combine.
11. Return the pan to a medium-low heat and add the meatballs. Roll them around in the sauce and cook for 10-12 minutes. It is important that the sauce does not boil from this point because it increases the risk of the yoghurt splitting.

13. Creamy Dairy-Free Venison Stroganoff

Venison Stroganoff is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Creamy and decadently rich, this venison stroganoff takes the classic recipe and puts a dairy-free spin on it using ground venison meat for convenience.

Ingredients

• 2 tablespoons olive oil or ghee (divided)
• 10 ounces cremini or white button mushrooms (sliced)
• 1 pound ground venison
• 1 medium yellow onion (thinly sliced)
• 3 cloves garlic (minced)
• 2 tablespoons arrowroot powder (*see notes)
• 1/4 cup red wine (or replace with broth)
• 3/4 cup beef broth
• 5 ounces plain unsweetened coconut yogurt
• 1/4 teaspoon freshly grated nutmeg
• salt & pepper to taste
• chopped fresh parsley
• cooked noodles or rice for serving

Instructions

1. Place 1 tablespoon of the olive oil or ghee in a large skillet over medium-high heat.
2. Once hot, add the mushrooms and cooked until browned, about 8 minutes. Transfer the mushrooms to a plate and set aside.
3. Add remaining tablespoon of oil or ghee to the skillet then add the sliced onions. Cook for about 3 minutes until softened.
4. Add the garlic and cook for an additional minute.
5. Next, add ground venison breaking up with a spatula and cooking until browned.
6. Sprinkle the arrowroot powder on top of the venison mixture and stir to combine.
7. Add the wine to the skillet and deglaze the pan scraping up any brown bits that have formed on the bottom.
8. Pour the broth into the pan and simmer on a medium-low heat until the liquid has reduced by half.
9. Add the yogurt, cooked mushrooms and freshly grated nutmeg into the skillet, stir to combine and season to taste with salt and pepper.
10. Garnish with freshly chopped parsley and serve as desired over cooked noodles of choice or rice.

14. Venison Koftas with Yoghurt

Venison Koftas with Yoghurt is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground venison
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons chopped parsley
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4-6 wooden skewers, soaked in water
• Yogurt sauce: 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1/4 cup grated cucumber
• 1 tablespoon chopped dill
• Lemon wedges for serving

Instructions

1. 1. In a bowl, mix venison with onion, garlic, parsley, cumin, coriander, paprika, salt, and pepper; knead gently until combined.
2. 2. Shape into 4 koftas and thread onto skewers.
3. 3. Preheat grill or grill pan; brush koftas with a little oil; grill 3–4 minutes per side until cooked through and browned.
4. 4. In a small bowl, whisk together yogurt, lemon juice, cucumber, and dill to make the sauce; season to taste.
5. 5. Serve koftas with the yogurt sauce and lemon wedges.

15. Wild Garden Rice Casserole

Wild Garden Beefy Rice Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT45M · Total: PT1H10M · Yield: [‘6’, ‘6 – 8 servings’]

Ingredients

• 1/2 Tablespoon olive oil
• 2 cups eggplant, peeled & chopped (or zucchini)
• 1/2 Tablespoon olive oil
• 1 medium onion, peeled & chopped
• 3 cloves garlic, peeled & chopped
• 3 mini sweet peppers, seeded and chopped (or 1/2 cup chopped bell pepper)
• 1/2 lb. very lean ground venison (or beef or other lean meat)
• 1 1/2 – 2 cups leftover rice
• 1 large tomato, peeled & chopped (about 1 1/2 cups)
• 2 eggs
• 2/3 cup salsa (I used my cilantro almond salsa – recipe here)
• 1/4 cup harissa paste (recipe here – or use store bought harissa)
• 1 cup shredded Mexican cheese
• 1 1/2 cups plain yogurt
• 1/2 cup Sriracha ranch dressing (recipe here – or use store bought)
• 2 eggs
• 1/4 teaspoon each: salt & freshly ground pepper
• 1/8 teaspoon nutmeg
• 1 cup shredded Mexican cheese
• 1/4 cup breadcrumbs (optional)

Instructions

1. Preheat the oven to 400 F. Spray a baking sheet with cooking spray. Toss the eggplant with 1/2 Tablespoon of oil and sprinkle with salt and pepper, then set in the oven to roast for about 20 minutes or until the eggplant is tender.
2. Meanwhile, heat the other 1/2 Tablespoon of olive oil in a large saute pan over medium heat. Swirl the oil around in the pan, then add the onion and garlic and cook until the onion is soft and translucent. Add the peppers and cook a few more minutes, then add the ground beef and cook until the meat is browned. Carefully drain off any excess fat, then stir in the roasted eggplant, rice and tomato. Pour this mixture into a deep casserole dish.
3. In a small mixing bowl, whisk the eggs, then stir in the salsa and harissa until well mixed. Pour over the rice mixture and stir to mix. Stir in 1 cup of shredded cheese. Pour the sauce on top of the rice mixture and stir to mix. Taste and add salt & pepper if needed, then use a spatula to smooth it out.
4. Now, make the topping: Whisk together the yogurt, sriracha ranch, eggs, salt, pepper and nutmeg until smooth. Stir in the cheese. If desired, sprinkle the top with breadcrumbs. (For gluten free, leave off the breadcrumbs or use GF breadcrumbs.)
5. Bake at 400 F. for 45 – 50 minutes or until the sauce on top is set and golden brown. Let sit for 10 – 15 minutes before serving.

16. Hearty Venison Chili

Hearty Venison Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

This Hearty Venison Chili is happiness in a bowl.

Ingredients

• 1 tablespoon vegetable oil
• 1 onion (finely diced)
• 1 red bell pepper (deseeded and finely diced)
• 2 garlic cloves ( minced)
• 1 pound (450g) ground venison
• 15 ounces (400g) kidney beans (rinsed and drained)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• ½ teaspoon ground cinnamon
• ½ teaspoon paprika
• 14 ounces (400g) canned chopped tomatoes
• 3 tablespoons beef stock
• 1 tablespoon balsamic vinegar
• salt and pepper (to taste)

Instructions Non-Instant Pot version:

1. Heat oil in pan over medium heat, add the onion and pepper and sauté for 5 mins until softened.
2. Stir in the garlic followed by the ground venison and brown it making sure to break it up.
3. Then add in the spices, chopped tomatoes, beef stock and balsamic vinegar and salt, stir everything well.
4. Cover (leaving slightly ajar) and simmer for 30 minutes until slightly thicker and reduced.

Instant Pot version:

1. Set your Instant Pot to Sauté and add in the vegetable oil until hot.
2. Add the onion and pepper and sauté for 5 minutes until softened.
3. Stir in the garlic followed by the venison and brown it making sure to break it up. Please remove the excess water from the venison using a scoop. You want the venison to be dry before you add the rest of the ingredients.
4. Add in the stock and quickly deglaze the inner pot (by scraping the bottom with a wooden spoon) in case anything is stuck on.
5. Then add in the remaining spices, chopped tomatoes, balsamic vinegar, and salt, stirring well.
6. Cover your Instant Pot, turn the valve to sealing, select manual pressure/high pressure, set the timer to 15 minutes.
7. When done, let the pressure release naturally before opening the lid and serving.

17. Venison Burger with Peaches

Venison Burgers with Blue Cheese Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘2’, ‘2 Burgers’]

Juicy venison burgers topped with gin-cooked peaches, blue cheese and basil make for the perfect gourmet burger.

Ingredients

• 250 g Minced Venison (9oz )
• 4-5 Rashers Smoked Streaky Bacon (75g)
• 1 Garlic Clove
• 20 g Snipped Chives. (⅓-½ Cup )
• 1 Large Egg Yolk
• ½ Tsp Salt
• ½ Tsp Pepper
• 6 Juniper Berries
• 1 Peach
• 1 Tsp Cooking Oil
• 125 ml Gin (½ Cup )
• 1 Tbsp Brown Sugar
• 2 Burger Buns
• 50 g Roquefort Cheese (⅓ Cup )
• Fresh Basil Leaves
• 1 Tbsp Cooking Oil

Instructions

1. Crush and chop your juniper berries.
2. Peel and finely chop the garlic.
3. Chop the bacon into a 2-3mm (⅛”) dice.
4. Add all of the ingredients for the patty to a bowl, mix well and allow to sit for 10 minutes.
5. Remove the stone from the peach and cut it into 16 wedges.
6. Crumble the blue cheese into a bowl.
7. Heat a 24cm or 10″ frying pan over a high heat and add the oil.
8. Add the peaches for 3-4 minutes, flipping occasionally.
9. Add the gin to the peaches and reduce by three-quarters; you can flambé them if you wish!
10. Add the brown sugar and stir before reducing the heat to low and simmering whilst you cook the burger patties.
11. Form into a burger mix into two patties around 1-1½cm (½”) larger in diameter than your burger buns.
12. Rub each side of the burgers with a little oil. Then place them in a hot pan and cook for 3-4 minutes; flip and cook for a final 2-3 minutes.
13. Allow the burgers to rest for a minute or two before building the burger.
14. Use the resting time to toast your burger buns in the pan that you cooked the burgers in.
15. Begin with your burger, followed by the peaches and then the blue cheese and finally your basil leaves.

18. Venison Snack Sticks

Venison Snack Sticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [‘2’, ‘2 1/2 pounds’]

Venison Snack Sticks are a tasty snack to make with ground venison and spices. Our version is all natural with no preservatives and all of the smoke flavor you love. A lean protein snack that will rival your favorite store bought snack sticks!

Ingredients

• 2 1/2 pounds ground venison
• 1 cup cold water
• 3 tablespoons brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon onion flakes
• 1 1/4 teaspoons granulated garlic
• 1 1/4 teaspoons black pepper
• 1/2 teaspoon dry mustard
• pinch chili flakes (or more to taste)

Instructions

1. Prepare a grill fire to about 250° with hickory for smoke flavor.
2. Combine spices with brown sugar and set aside.
3. Mix ground venison with cold water in a large bowl.
4. Stir in spices until throughly combined.
5. Tie one end of the casing and thread onto the sausage stuffer, run the venison mixture into snack stick casings, don’t over stuff.
6. Tie the end and repeat with remaining ingredients..
7. Cook over indirect heat and with the grill closed.
8. Smoke for about 30 minutes or until snacks sticks reach at least 165° internal temperature with a digital thermometer.
9. Remove from grill and cool slightly.
10. Slice into 4 inch snack sticks.
11. Vacuum seal or place in a zip loc baggie and refrigerate.

19. Venison Meatballs with Berry Sauce

Venison Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT1H5M · Yield: 6

Make this easy homemade venison meatballs recipe in just a few steps. Use fresh cranberries, cranberry jam, port and wine to make the tasty berry sauce.

Ingredients

• 45ml (3 tbsp) vegetable oil
• 1 large (1 cup) onion, peeled and finely chopped
• 3 garlic cloves, peeled and finely diced
• 1kg (2¼lbs) venison mince
• 250ml (1 cup) breadcrumbs
• 1 egg, whisked
• 250ml (1 cup) cranberries
• 250ml (1 cup) red wine
• 90ml (6 tbsp) port
• 30ml (2 tbsp) cranberry jelly
• 1 beef stock cube, crumbled
• 2 thyme sprigs

Instructions

1. Using a large frying pan, gently fry the onion and garlic in 15ml (1 tbsp) of oil until softened. This should take about 5 minutes.
2. Remove from the heat and place in a large mixing bowl and wait for the mixture to cool down.
3. Add the breadcrumbs, venison and egg to the onions, season generously with salt and pepper, and mix until all ingredients are well incorporated.
4. Shape the meatballs to be about 5cm (2in) in diameter. Continue doing so until all the mince is finished.
5. Heat the remaining oil in the frying pan and brown the meatballs on all sides.
6. Add the cranberries and fry for 2 minutes.
7. Add the wine, port, jelly, stock and thyme and let the sauce reach a slow simmer.
8. Continue to cook the meatballs in the sauce until they’re cooked through, which would take about 10 minutes.
9. Serve on a bed of wild rice or creamy mashed potatoes.

20. Venison Burger with Chorizo Cheddar and Jalapeno

Venison Burger with Chorizo Cheddar and Jalapeno is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT50M · Yield: [‘6’, ‘6 patties’]

This Venison Burger is a gourmet dream with chorizo, cheddar and jalapeno. Try adding the fresh avocado mayo for the perfect taste combination.

Ingredients

• 1 pound Venison (ground)
• 10 ounces Chorizo (raw, pork or beef)
• 1 Jalapeno (diced)
• 3/4 cup Cheddar Cheese (shredded)
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder

Instructions

1. Mix all ingredients in a large bowl using hands or a potato masher.
2. Form six equally sized balls then form into a patty shape.
3. Place in the center of a large piece of aluminum foil and close into an envelope.
4. Place trivet and one cup water in Instant Pot then place the foil packets into Instant Pot, staggered around the interior.
5. Check the Instant Pot lid to ensure the gasket is in place and nothing is blocking the vent. Place lid on top and set lever to Sealing. Press the Manual button on the Instant Pot and set to high for 13 minutes. Allow to natural release for 5 minutes, then quick release the remaining.
6. Carefully remove the foil packets and allow to cool for 10-15 minutes to use immediately. Or, broil as below.
7. For best results, broil on high to give the patties some color and additional texture.
8. Allow to drain the fat away then serve. Use whatever toppings you like. Avocado mayonnaise (see Notes) is delicious.

21. Blue Cheese and Spinach Venison Burgers

Blue Cheese & Spinach Venison Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 – 6 burgers’]

Ingredients

• 1 lb ground lean meat (I used venison, but you could use beef, elk, pork, turkey, chicken, lamb or a mix of ground meat, whatever you prefer 🙂
• 1/2 cup breadcrumbs
• 1 – 3 cloves garlic, peeled & chopped fine
• 1/2 cup frozen spinach, thawed
• 2 1/2 oz blue cheese, crumbled
• 2 teaspoons Red Robin seasoning (or your favorite seasoned salt … more or less to taste)
• Lots of fresh ground pepper

Instructions

1. In a bowl, mix all the ingredients. If you want to adjust the salt and pepper, start with less salt/pepper, then make a tiny “tasting” burger in a frypan on the stove. Once your mini-burger is cooked, taste it. If it needs more salt or pepper, add some and do the “test” again.
2. Form the remaining meat mixture into burgers of desired size, then cook them up on the grill, broil, or fry. Add more cheese on top if you like. I decided to melt some swiss cheese on mine.
3. Serve your yummy burgers on toasted buns with your choice of fixins.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.