Don’t miss out on the 10 very best ground venison recipes featuring fresh deer meat! Try venison recipes from the tastiest venison burgers to a simply stunning meatloaf.
Here I’ve compiled a list of all the best ground venison recipe ideas that produce tender, flavorful meals made with wild game but they don't taste gamey! You'll want to make sure you've got plenty of deer meat in your freezer to make each and every one of these venison recipes (more than once)!
We're very lucky to eat a lot of freshly caught venison in our house. My husband is an avid hunter and keeps us well-stocked on all sorts of cuts! We enjoy red wine venison stew, grilled venison backstrap, and grilled venison kebabs all year long. But more often than not, I'm using ground venison when cooking!
And now, my top ground venison recipes!
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Ground Venison Recipes: Easy Venison Burger Recipe & More
- 4 ounce portion scoop
- Cast Iron Pan or Grill
For the burgers:
- 2 pounds ground venison, thawed
- 3 tablespoon lard or bacon fat, melted
- 1 tablespoon Worcestershire sauce
- 2 tablespoon kosher salt, divided
- 1 tablespoon freshly ground black pepper, divided
- ½ tsp. seasoned salt
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 8 Brioche Buns, sliced, butter, and toasted if desired
- 8 pieces Deli Deluxe American Cheese
- 8 Romaine Lettuce Leaves
- 8 tomato slices
- 8 onion slices
- In a medium bowl, gently mix together the venison meat, the melted lard or bacon fat, Worcestershire (or other acid) 2 tsp. of the salt, ½ tsp. of the black pepper, the seasoned salt, onion powder, and garlic powder. Do not over mix.
- Use a 4oz. scoop to portion out the meat to create equally sized balls to form patties.
- To form the patties: hold the portioned venison in your right hand and press down firmly with your left hand. Begin rotating the patty with your bottom hand and continue pressing down with your left. When the patty is 3.5 – 4 inches in diameter press a divot into the center that is roughly the size of a quarter (this helps prevent the burger from puffing up while cooking).
- Place patties on a baking tray lined with wax or parchment paper and continue portioning and forming patties until all 8 are made. Sprinkle patties on both sides with remaining salt and pepper.
- From here patties can either be made right away, wrapped in plastic and refrigerated for up to one day, or frozen. To freeze burgers: place each patty between small squares of wax paper, wrap in tinfoil, and place in a freezer-safe plastic bag. (If freezing burger patties be sure to remove from freezer and thaw in refrigerator the evening before use.)
- To cook venison burgers in a cast iron pan: place pan over medium-high heat. Add 1 tablespoon of lard or bacon fat to the pan and allow to melt and coat the entire bottom. Place 2 – 3 burgers, divot side down, in preheated pan, spacing apart evenly. Cook on the first side for 3 – 4 minutes before flipping and cooking for another 2 – 3 minutes (longer for more well done). Remove from pan and add another tablespoon of bacon grease before cooking each batch of burgers. Remove from pan and immediately top with sliced cheese, if using.
- To grill venison burgers: Preheat grill over medium-high heat, scraping grates with a wire brush to clean off any residue, if necessary. Add burger patties, divot side down, to grill and cook for 3 – 4 minutes, rotating patties 90 degrees once during this duration to prevent sticking. Flip and cook for another 2 – 3 minutes (longer for well done). Remove from grill and immediately top with sliced cheese, if using.
- To assemble burgers: Place romaine leaf on bottom bun and top with burger patty. Add tomato and onion, if using. Spread mayo and mustard on the top bun and finish assembling the burger. Serving with a side of potato chips, fries, or a pickle!
- This recipe works great for beef burgers too!