20 Tasty & Easy Ground Venison Recipes You’ll Love to Eat
If you’re a fan of venison or simply looking to explore new culinary adventures, ground venison is a versatile and flavorful choice that can elevate any meal. Whether you’re an experienced cook or just starting out, these recipes are designed to be both accessible and delicious.
From hearty mains to creative appetizers, there’s something here for everyone. Dive into these unique ground venison recipes and discover new favorites that will impress your family and friends. Let’s get cooking!
Some Tasty Ground Venison Recipes For You to Try:
1. Ground Venison Recipes- Venison Burgers
Ingredients:
- 1 pound ground venison (First Light Ground Venison, 16 OZ) (NON-GMO, Grass-Fed, No Antibiotics or hormones added)
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
- In a bowl, mix the ground venison, egg, Parmesan cheese, salt, and black pepper until well combined.
- Form the mixture into patties.
- Cook the patties in a skillet over medium-high heat for about 4-5 minutes per side, or until cooked to your desired doneness.
- Serve hot with your favorite toppings.
2. Ground Venison Recipes- Venison Meatballs
Ingredients:
- 1 pound ground venison (First Light Ground Venison, 16 OZ) (NON-GMO, Grass-Fed, No Antibiotics or hormones added)
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder (365 by Whole Foods Market, Organic Garlic Powder) (NON-GMO, Certified Organic)
- 1/2 teaspoon onion powder (365 by Whole Foods Market, Onion Powder) (NON-GMO, Certified Organic)
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a bowl, mix all the ingredients until well combined.
- Form the mixture into meatballs and place them on a baking sheet.
- Bake for 20-25 minutes or until the meatballs are cooked through.
- Serve hot with your favorite dipping sauce or as a main dish.
3. Ground Venison Recipes- Venison Chili
Ingredients:
- 1 pound ground venison (First Light Ground Venison, 16 OZ) (NON-GMO, Grass-Fed, No Antibiotics or hormones added)
- 1/2 pound ground pork (optional, for added fat)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions:
- In a large pot, cook the ground venison (and ground pork if using) over medium heat until browned.
- Add the chopped onion and minced garlic, and cook until the onion is soft.
- Stir in the diced tomatoes, beef broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Serve hot.
4. Venison Shepherd’s Pie
Ingredients:
- 1 pound ground venison (First Light Ground Venison, 16 OZ) (NON-GMO, Grass-Fed, No Antibiotics or hormones added)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup mashed potatoes (for topping)
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the ground venison over medium heat until browned.
- Add the chopped onion and minced garlic, and cook until the onion is soft.
- Stir in the beef broth and season with salt and pepper.
- Transfer the mixture to a baking dish and spread the mashed potatoes on top.
- Bake for 20-25 minutes or until the mashed potatoes are golden brown.
- Serve hot.
5. Venison Stuffed Peppers
Ingredients:
- 4 bell peppers
- 1 pound ground venison (First Light Ground Venison, 16 OZ) (NON-GMO, Grass-Fed, No Antibiotics or hormones added)
- 1/2 cup chopped onion
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, cook the ground venison and chopped onion over medium heat until browned.
- Season with salt and pepper.
- Stuff the bell peppers with the venison mixture and place them in a baking dish.
- If using, top with shredded cheese.
- Bake for 25-30 minutes or until the peppers are tender.
- Serve hot.
6. Venison Tacos
Ingredients:
- 1 pound ground venison (First Light Ground Venison, 16 OZ) (NON-GMO, Grass-Fed, No Antibiotics or hormones added)
- 1 packet taco seasoning (or homemade seasoning)
- 1/4 cup water
- Taco shells or lettuce wraps
- Your favorite taco toppings (cheese, lettuce, salsa, etc.)
Instructions:
- In a skillet, cook the ground venison over medium heat until browned.
- Add the taco seasoning and water, and cook according to the seasoning packet instructions.
- Serve the seasoned venison in taco shells or lettuce wraps with your favorite toppings.
7. Venison Meatloaf
Ingredients:
- 1 pound ground venison (First Light Ground Venison, 16 OZ) (NON-GMO, Grass-Fed, No Antibiotics or hormones added)
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- Salt and pepper to taste
Instructions:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix all the ingredients until well combined.
- Form the mixture into a loaf shape and place it in a loaf pan.
- Bake for 1 hour or until the internal temperature reaches 160°F (70°C).
- Let rest for a few minutes before slicing and serving.
8. Venison Breakfast Sausage
Ingredients:
- 1 pound ground venison
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sage
- 1/2 teaspoon thyme
- 1/4 teaspoon nutmeg (optional)
Instructions:
- In a bowl, mix all the ingredients until well combined.
- Form the mixture into small patties.
- Cook the patties in a skillet over medium heat until browned and cooked through, about 3-4 minutes per side.
- Serve hot.
9. Venison Stir-Fry
Ingredients:
- 1 pound ground venison (First Light Ground Venison, 16 OZ) (NON-GMO, Grass-Fed, No Antibiotics or hormones added)
- 1/2 cup chopped bell peppers
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup soy sauce (or coconut aminos for a soy-free option)
- 1 tablespoon sesame oil
Instructions:
- In a skillet, cook the ground venison over medium heat until browned.
- Add the chopped bell peppers, onion, and minced garlic, and cook until the vegetables are tender.
- Stir in the soy sauce and sesame oil, and cook for another 2-3 minutes.
- Serve hot.
10. Venison Sloppy Joes
Ingredients:
- 1 pound ground venison (First Light Ground Venison, 16 OZ) (NON-GMO, Grass-Fed, No Antibiotics or hormones added)
- 1/2 cup chopped onion
- 1/2 cup tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mustard
- 1 tablespoon ketchup (optional)
- Salt and pepper to taste
Instructions:
- In a skillet, cook the ground venison and chopped onion over medium heat until browned.
- Stir in the tomato sauce, Worcestershire sauce, mustard, ketchup (if using), salt, and pepper.
- Simmer for 10-15 minutes until the mixture thickens.
- Serve hot on buns or lettuce wraps.
Enjoy these delicious and nutritious ground venison recipes!
11. Venison Stuffed Mushrooms
Ingredients:
- 1 pound ground venison (First Light Ground Venison, 16 OZ) (NON-GMO, Grass-Fed, No Antibiotics or hormones added)
- 16 large mushrooms, stems removed and finely chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup cream cheese, softened
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the ground venison, chopped mushroom stems, onion, and garlic over medium heat until browned.
- Remove from heat and stir in the cream cheese, Parmesan cheese, salt, and pepper.
- Stuff the mushroom caps with the venison mixture and place them on a baking sheet.
- Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
- Serve hot.
12. Venison Scotch Eggs
Ingredients:
- 1 pound ground venison (First Light Ground Venison, 16 OZ) (NON-GMO, Grass-Fed, No Antibiotics or hormones added)
- 4 hard-boiled eggs, peeled
- 1 raw egg, beaten
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Divide the ground venison into four equal portions.
- Flatten each portion into a patty and wrap it around a hard-boiled egg, sealing completely.
- Dip each wrapped egg into the beaten raw egg, then roll in Parmesan cheese.
- Place the Scotch eggs on a baking sheet and bake for 25-30 minutes or until the venison is cooked through.
- Serve hot.
13. Venison Zucchini Boats
Ingredients:
- 1 pound ground venison (First Light Ground Venison, 16 OZ) (NON-GMO, Grass-Fed, No Antibiotics or hormones added)
- 4 large zucchinis, halved lengthwise and seeds removed
- 1/2 cup grated mozzarella cheese
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the ground venison, onion, and garlic over medium heat until browned.
- Season with salt and pepper.
- Stuff the zucchini halves with the venison mixture and place them in a baking dish.
- Top with grated mozzarella cheese.
- Bake for 20-25 minutes or until the zucchini is tender and the cheese is melted and bubbly.
- Serve hot.
14. Venison and Spinach Stuffed Peppers
Ingredients:
- 1 pound ground venison (First Light Ground Venison, 16 OZ) (NON-GMO, Grass-Fed, No Antibiotics or hormones added)
- 4 bell peppers, tops cut off and seeds removed
- 1 cup chopped spinach
- 1/2 cup grated mozzarella cheese
- 1/4 cup chopped onion
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the ground venison and onion over medium heat until browned.
- Stir in the chopped spinach and cook until wilted.
- Season with salt and pepper.
- Stuff the bell peppers with the venison mixture and place them in a baking dish.
- Top with grated mozzarella cheese.
- Bake for 25-30 minutes or until the peppers are tender and the cheese is melted.
- Serve hot.
15. Venison Empanadas
Ingredients:
- 1 pound ground venison (First Light Ground Venison, 16 OZ) (NON-GMO, Grass-Fed, No Antibiotics or hormones added)
- 1/2 cup chopped onion
- 1/4 cup chopped green olives
- 2 cloves garlic, minced
- 1 package of empanada dough (or homemade)
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the ground venison, onion, garlic, and olives over medium heat until browned.
- Season with salt and pepper.
- Roll out the empanada dough and cut into circles.
- Place a spoonful of the venison mixture in the center of each dough circle.
- Fold the dough over and seal the edges with a fork.
- Place the empanadas on a baking sheet and bake for 20-25 minutes or until golden brown.
- Serve hot.
16. Venison Lettuce Wraps
Ingredients:
- 1 pound ground venison
- 1/2 cup chopped water chestnuts
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1/4 cup soy sauce (or coconut aminos for a soy-free option)
- 1 tablespoon sesame oil
- Large lettuce leaves for wrapping
Instructions:
- In a skillet, cook the ground venison, water chestnuts, green onions, and garlic over medium heat until browned.
- Stir in the soy sauce and sesame oil, and cook for another 2-3 minutes.
- Spoon the venison mixture into large lettuce leaves.
- Serve immediately.
17. Venison Stuffed Jalapeños
Ingredients:
- 1 pound ground venison
- 12 large jalapeños, halved and seeds removed
- 1/2 cup cream cheese
- 1/2 cup grated cheddar cheese
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the ground venison over medium heat until browned.
- Stir in the cream cheese and cheddar cheese until melted and combined.
- Season with salt and pepper.
- Stuff the jalapeño halves with the venison mixture and place them on a baking sheet.
- Bake for 20-25 minutes or until the jalapeños are tender.
- Serve hot.
18. Venison Meatza (Meat Crust Pizza)
Ingredients:
- 1 pound ground venison
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Toppings of your choice (pepperoni, cheese, etc.)
Instructions:
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the ground venison, egg, Parmesan cheese, garlic powder, onion powder, salt, and pepper until well combined.
- Press the mixture into a pizza shape on a baking sheet.
- Bake for 10-12 minutes or until the crust is firm.
- Add your favorite toppings and bake for another 10 minutes or until the cheese is melted.
- Serve hot.
19. Venison Stuffed Avocados
Ingredients:
- 1 pound ground venison (First Light Ground Venison, 16 OZ) (NON-GMO, Grass-Fed, No Antibiotics or hormones added)
- 4 large avocados, halved and pitted
- 1/4 cup chopped onion
- 1/2 cup salsa
- Salt and pepper to taste
Instructions:
- In a skillet, cook the ground venison and chopped onion over medium heat until browned.
- Season with salt and pepper.
- Spoon the venison mixture into the avocado halves.
- Top with salsa.
- Serve immediately.
20. Venison Shepherd’s Pie with Cauliflower Mash
Ingredients:
- 1 pound ground venison
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 head cauliflower, steamed and mashed
- 1/4 cup cream cheese
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the ground venison, onion, and garlic over medium heat until browned.
- Stir in the beef broth and cook until the liquid reduces slightly.
- Season with salt and pepper.
- Transfer the venison mixture to a baking dish.
- In a bowl, mix the mashed cauliflower and cream cheese until smooth.
- Spread the cauliflower mash over the venison mixture.
- Bake for 20-25 minutes or until the top is golden brown.
- Serve hot.
These recipes should provide you with various delicious and unique ways to enjoy ground venison. Enjoy! We will be posting more recipes so stay tune with us at FittBeat.
