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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!
Easy Venison Burger Recipe
Perfectly seasoned ground deer meat is the star of this easy recipe for Venison Burgers! They're sure to be your new favorite way to eat ground venison.
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Venison Meat Sauce
This venison meat sauce is our go-to red sauce for pasta night! Ground venison, crushed tomatoes, and flavorful herbs combine in a simple sauce that’s perfect for pasta. As a bonus, it’s a great filling for things like lasagna or a simple pasta bake!
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Ground Venison Tacos
This venison tacos recipe is absolutely loaded with flavor! Sweet pineapple, smoky chipotles, and perfectly seasoned ground venison come together in this easy recipe for homemade tacos. Serve with diced onion and fresh cilantro for a perfect bite every time!
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Spicy Korean Venison
Spicy Korean-Inspired Venison is a total game changer when it comes to easy dinners! Ground venison is combined with a soy-based sauce that is spicy and sweet. Serve over rice for a twenty-minute meal that you’ll make again and again.
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Venison Meatloaf Recipe
This ground venison recipe produces a homemade meatloaf that is so moist, so tender, so flavorful, you’ll think you’ve died and gone to heaven! Made the traditional way with eggs and milk but substituting crackers for the breadcrumbs and adding a zip of sweet Thai chili sauce it is the ultimate venison meatloaf recipe!
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Ground Venison Meatballs
Made with fresh ground venison and sausage and filled with classic Italian flavors this recipe makes the ultimate meatball that’s perfect for a plate of spaghetti!
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Meatball Sliders Recipe
This recipe for meatball sliders uses leftover meatballs, store-bought buns, and lots of melted cheese to make an easy dinner that comes together in less than 30 minutes!
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Easy Ground Venison Shepherd’s Pie
Made with ground venison, hearty vegetables, and parmesan mashed potatoes this Shepherd’s pie recipe is a hearty and filling meal that will satisfy any diner.
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Venison Enchilada Recipe
Made with ground deer meat, plenty of cheese, and red enchilada sauce, these venison enchiladas are an easy dinnertime recipe to enjoy any time of year!
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Venison Stroganoff
Venison Stroganoff combines the unique flavor of fresh venison with a well-balanced, malt-forward brown ale to create a simple (and delicious!) pasta dinner that comes together in absolutely no time at all!
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5 More Exclusive Recipes!
Sign up with the form below for even more ground venison recipe goodness! You'll receive an ebook with 5 exclusive venison recipes like venison helper, bacon venison cheeseburger egg rolls, and venison bolognese!
Ground Venison Recipes: Easy Venison Burger Recipe & More
Perfectly seasoned ground deer meat is the star of this easy recipe for Venison Burgers! They're sure to be your new favorite way to eat ground venison.
Servings: 8 people
Calories: 231kcal
Equipment
- 4 ounce portion scoop
- Cast Iron Pan or Grill
Ingredients
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
To serve:
- 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
- Mayo
- Mustard
Instructions
- 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!
Notes
- This recipe works great for beef burgers too!
Nutrition
Serving: 1burger | Calories: 231kcal | Carbohydrates: 1g | Protein: 25g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 96mg | Sodium: 1985mg | Potassium: 408mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 6IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 4mg
· by Amanda Gajdosik