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10 Easy Ground Venison Recipes

Updated on December 11, 2015

Easy ground venison recipes are always a hit. Being an avid hunter with a large family to feed, I use my household as the testing grounds for new recipes from my haul from the forest.

My wife and I are both hunters so, needless to say, a very large portion of our meat comes from venison. We are always looking for new, inventive ways to prepare family meals, so here are a few that were hits in our home.

Ingredients

  • 1 pound ground venison
  • 2 cloves garlic, minced
  • 1/3 of a large onion, minced
  • 2 tbsp. cooking oil
  • 1 medium zucchini, cut in half lengthwise and sliced (about 1 cup)
  • 3 cups of your favorite spaghetti sauce (or one 28 ounce jar)
  • 6 cups of tube type or spiral pasta, cooked and drained
  • 6 ounces shredded mozzarella cheese (about 1 1/2 cups)
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese

Preparation

  1. Preheat oven to 400 degrees.
  2. In a 12-inch skillet, saute the onion in cooking oil on medium until tender. Add garlic to the pan and saute for about 1 minute (but be careful not to burn the garlic). Add ground venison to the pan until browned, stirring often to break up the meat. Add the zucchini and cook until it's tender. Stir in the sauce.
  3. Mix the venison mixture, pasta, 1/2 cup mozzarella cheese, ricotta cheese, and Parmesan cheese in a 3-quart shallow baking dish. Sprinkle with the remaining mozzarella cheese.
  4. Bake for 20 minutes or until the mixture is hot and bubbling, and the cheese is melted.

Ingredients

  • 1 pound ground venison
  • Crisco or vegetable oil
  • 1 medium onion, chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 can (16 ounces) whole tomatoes, drained and cut up
  • 1/3 cup picante sauce
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon ground thyme
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground cumin
  • 1 cup refried beans
  • 6 flour tortillas (8-inch), warmed
  • 3/4 cup shredded Monterey Jack cheese

Preparation

  1. In a 12-inch skillet, heat 2 tablespoons of oil over medium heat. Add the onion and garlic and cook until the onion is tender, stirring occasionally. Add venison, stirring often to break up the meat, and cook until browned. Pour off any fat.
  2. Stir in tomatoes, picante sauce, chili powder, coriander, thyme, cayenne pepper, and cumin. Reduce the heat to low and cook for 10 minutes or until the mixture is thickened, stirring occasionally. Remove the skillet from the heat. Stir in the beans.
  3. Spoon 1/2 cup of the venison mixture into the center of each tortilla. Fold the sides of the tortilla to enclose the filling and secure with toothpicks.
  4. Pour additional oil into a deep-fryer or a 4-quart saucepan to a depth of 2 inches. Heat the oil to 375º F. Add the filled tortillas to the fryer in batches and cook for 2 minutes or until golden brown. Drain the chimichangas on paper towels.
  5. Sprinkle each chimichanga with 2 tablespoons cheese. Serve immediately with additional picante sauce, if desired.

Ingredients

  • 3 cans (10 1/2 ounces) condensed cream of mushroom soup
  • 3/4 cup milk
  • 1 pound ground venison
  • 2 cups mushroom Italian sauce (or your favorite spaghetti or lasagna sauce)
  • 9 lasagna noodles, cooked and drained
  • 1 cup shredded Italian blend or mozzarella cheese (about 4 ounces)

Preparation

  1. Heat the oven to 400°F. Stir the soup and milk in a small bowl until the mixture is smooth.
  2. Cook the venison in a 10 or 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the sauce.
  3. Layer half the venison mixture, 3 noodles, and 1 cup soup mixture in an 11 x 7 x 2-inch baking dish. Top with 3 noodles, the remaining venison mixture, the remaining noodles, and the remaining soup mixture (you might have some left over). Sprinkle with cheese. Cover the baking dish.
  4. Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
  5. Heat the broiler. Broil four inches from the heat for two minutes or until the cheese is golden brown. Let stand for 10 minutes.

This dish can be ready in less than an hour.
This dish can be ready in less than an hour.

Ingredients

  • 1 pound ground venison
  • 1 teaspoon dried oregano leaves, crushed
  • 3/4 cup picante sauce
  • 1 can (about 8 ounces) tomato sauce
  • 1 can (about 16 ounces) whole kernel corn, drained
  • 4 ounces shredded cheddar cheese (about 1/2 cup)
  • 1 package (about 8 ounces) corn muffin mix

Preparation

  1. Cook the venison and oregano in a 10 or 12-inch skillet over medium-high heat until the venison is well-browned, stirring often to break up the meat. Pour off any fat.
  2. Stir the picante sauce, tomato sauce, and corn in the skillet. Cook until the mixture is hot and bubbling. Stir in the cheese. Pour the venison mixture into a 2-quart shallow baking dish.
  3. Mix the corn muffin mix according to the package directions. Spread the batter over the venison mixture.
  4. Bake at 375° F for 25 minutes or until the crust is golden brown. Let stand for 10 minutes before serving.

This 40-minute cheesy casserole gives a new appeal to tacos.
This 40-minute cheesy casserole gives a new appeal to tacos.

Ingredients

  • 1 pound ground venison
  • 1 can (10 1/2 ounces) condensed tomato soup
  • 1 cup picante sauce
  • 1/2 cup milk
  • 6 flour tortillas (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces
  • 1 cup shredded cheddar cheese (about 4 ounces)

Preparation

  1. Cook the venison in a 10 or 12-inch skillet over medium-high heat until well-browned, stirring often to separate meat. Pour off any fat.
  2. Stir the soup, picante sauce, milk, tortillas, and half the cheese in the skillet. Spoon the venison mixture into a 2-quart shallow baking dish. Cover the baking dish.
  3. Bake at 400°F for 30 minutes or until the venison mixture is hot and bubbling. Sprinkle with the remaining cheese.

Ingredients

  • 1 1/2 pounds ground venison
  • 1 large onion, chopped (about 1 cup)
  • 1/2 teaspoon garlic powder or 2 cloves garlic, minced
  • 1 can (10 1/2 ounces) condensed tomato soup
  • 1 can (10 1/2 ounces) condensed beef broth
  • 1 cup water
  • 2 tablespoons chili powder
  • 3 medium potatoes, cut into cubes (about 3 cups)
  • 1 can (about 16 ounces) whole kernel corn, drained
  • Shredded cheddar cheese

Preparation

  1. Cook the venison, onion, and garlic powder in a 12-inch skillet over medium-high heat until the beef is well-browned, stirring often to separate meat. Pour off any fat.
  2. Put the soup, broth, water, chili powder, and potatoes into the skillet and stir while it heats to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender. Stir in the corn and cook until the mixture is hot and bubbling. Sprinkle with the cheese.

Ingredients

  • 2 1/2 cups herb-seasoned stuffing
  • 1 tablespoon butter, melted
  • 1 pound ground venison
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 can (14.5 ounces) whole peeled tomatoes, cut up
  • 1 can (about 8 ounces) whole kernel corn, drained
  • 2 medium green peppers, cut lengthwise into quarters

Preparation

  1. Stir 1/4 cup stuffing and butter in a medium bowl.
  2. Cook the venison and onion in a 10 or 12-inch skillet over medium-high heat until the beef is well-browned, stirring often to separate meat. Pour off any fat.
  3. Stir the tomatoes and corn into the skillet. Add the remaining stuffing and mix lightly.
  4. Arrange the peppers, cut-side up, in a 2-quart shallow baking dish. Spoon the venison mixture over the peppers. Cover the baking dish.
  5. Bake at 400°F for 25 minutes or until the peppers are tender. Sprinkle with the reserved stuffing mixture. Bake, uncovered, for 5 minutes or until the topping is golden.

Ingredients

  • 1 pound ground venison
  • 1 can (10 1/2 ounces) condensed cream of mushroom with roasted garlic soup
  • 1 tablespoon Worcestershire sauce
  • 1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed. Or you can substitute with your favorite veggies.
  • 2 cups water
  • 3 tablespoons butter
  • 3/4 cup milk
  • 2 cups instant mashed potato flakes

Preparation

  1. Heat the oven to 400°F. Cook the venison in a 10 or 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
  2. Stir in the venison, 1/2 can soup, Worcestershire, and vegetables into a 2-quart shallow baking dish.
  3. Heat the water, butter, and remaining soup in a 3-quart saucepan over medium heat to a boil. Remove the saucepan from the heat. Stir in the milk and then spoon the potatoes over the venison mixture.
  4. Bake for 20 minutes or until the potato mixture is lightly browned.

Ingredients

  • 1 pound ground venison
  • 1 can (10 1/2 ounces) condensed cream of celery soup
  • 1/2 cup water
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 cups frozen hash brown potatoes
  • 3 slices processed American cheese

Preparation

  1. Cook the venison in a 10-inch skillet over medium-high heat until well-browned, stirring often to separate meat. Pour off any fat.
  2. Stir the soup, water, ketchup, and Worcestershire in the skillet and heat to a boil. Stir in the potatoes. Reduce the heat to low. Cover and cook for 10 minutes or until the potatoes are tender. Top with the cheese.

Ingredients

  • 1 pound ground venison
  • 1 can (10 1/2 ounces) condensed beef broth
  • 1 1/3 cups water
  • 2 cups uncooked medium shell-shaped pasta
  • 1 can (10 1/2 ounces) condensed cheddar cheese soup
  • 1 cup picante sauce

Preparation

  1. Cook the venison in a 10 or 12-inch skillet over medium-high heat until well-browned, stirring often to separate meat. Pour off any fat.
  2. Stir the broth and water in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium and cook for 10 minutes or until the pasta is tender, stirring often.
  3. Stir in the soup and picante sauce and cook until the mixture is hot and bubbling.

Thank you for visiting! I appreciate any comments!

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    • profile image

      JCRose 2 months ago

      Hi, I see you use a lot of picante sauce, a favorite of ours as well, but we like to make our own. Do you have a good picante sauce recipe?

    • profile image

      Kelly 3 months ago

      Cornbread bake is a favorite now!! We had 4 of these recipes last week and will be having 4 more this week!! Looking forward to the taco bake and the mushroom lasagna.. we are having the cornbread bake again this week!! Thank you for the much needed help in how to prepare all of the deer in our freezer!

    • profile image

      Dave 7 months ago

      venison and cornbread topping is really awesome! Especially with my own tomato sauce and salsa. And local sweet corn. mmmmm.....

    • profile image

      Donna 7 months ago

      Everyone loved the Venison Cornbread Bake! I used a Hot Salsa that I had on hand instead of the picante sauce and it tasted delicious!

    • profile image

      mla,47 10 months ago

      Great recipes! I'm going to try the lasagna tonight.

    • peachpurple profile image

      peachy 13 months ago from Home Sweet Home

      is venison the meat of a deer thta you had caught?

    • profile image

      CatPhotoslife 14 months ago

      Oh man i love my venison i'm definitely going to have to give some of these a try

    • profile image

      Brandi Reese 14 months ago

      I made the Three Cheese Burger pasta last night and it was amazing!!

    • profile image

      Jenny 17 months ago

      I tried the three cheese pasta and it was fabulous! The whole family loved it!

    • profile image

      20 months ago

      The venison & hashbrowns was not good! I didn't like it at all! If u are wanting venison and hashbrowns then I would make a hashbrown casserole and use venison instead of hamburger or sausage. You could do the same for tator tot casserole. Leave the ketchup and Worcestershire sauce out of it! I think that's what ruined it!

    • profile image

      Maggie 20 months ago

      We love the cowboy chili at my house! I just made four batches for the freezer! Great meal and you can add extra veggies to it too! Thanks so much!

    • profile image

      mikenc 22 months ago

      Chili was great. Good idea!

    • profile image

      hunter 24 months ago

      A line through the sentence " my wife and I are both hunters" is this bunny hugger antics or are you ashamed of your hu to g heritage?

    • peachpurple profile image

      peachy 2 years ago from Home Sweet Home

      Cheese burger pasta sounds great, must get the cheese first

    • profile image

      justine 2 years ago

      Do you think I could add mushrooms to the hashbrown recipe? Would I need more liquid?

    • profile image

      Adam 2 years ago

      Just made the 3 cheese pasta and my daughters 6,4,1 all enjoyed it as did my wife and I. I've got a lot of burger to use up so I'll be trying the others as well.

    • profile image

      ronnie white 2 years ago

      I hunt and I love to cook for my wife. I will try these and know I will enjoy them all. My deer chili is a hit at church.

    • profile image

      Kathleen 2 years ago

      Made the Cornbread Bake and it was delicious! Up next is the lasagne!

    • profile image

      Teresa 2 years ago

      Cornbread bake is great!

    • captainj88 profile image

      Leah J. Hileman 3 years ago from East Berlin, PA, USA

      Awesome selection. I'm from southeast PA where venison is more common than beef or pork for part of the year. All of these dishes look amazing; especially the lasagna.

    • AnonymousC831 profile image

      AnonymousC831 3 years ago from Kentucky

      Awesome lens. My family's avid hunters to, and we eat a lot of venison as well. Any shape, form or fashion. I can't wait to try these recipes.

    • profile image

      heather-m-wilcoxen 3 years ago

      Thanks for sharing!

    • jen17 lm profile image

      jen17 lm 3 years ago

      What a great lens! My husband just got back from hunting and he got a deer so now we have a lot of deer meat in the freezer - you have so many good recipes here, I'm just not sure which one to try first!

    • ThreeQuarters2Day profile image

      Dawn Romine 3 years ago from Nebraska

      Our deer in Eastern Nebraska are corn fed and taste pretty much like beef. Love these venison recipes, I need to step out of the box a little. Great recipes.

    • profile image

      anonymous 3 years ago

      Oh wow! My father in law hunts and gives us ground venison all the time. These look like awesome recipes! I'm always struggling to come up with recipes. I'll probably try every one of these! Thank you so much!

    • profile image

      chickie99 4 years ago

      i've had venison chili from allen brothers and it's great!

    • profile image

      anonymous 4 years ago

      The stuffed peppers were great! I threw in three chopped slices of bacon with the ground beef. Also if you want a more southwest flavor add a little BBQ to the stuffing and on top. Thanks for the recipe!!!

    • profile image

      anonymous 4 years ago

      Tried the Cowboy Deer Chili tonight and it was a huge hit with my family. We eat a lot of deer meat and this was a new recipe loved by all. I will be adding it to my rotation from now on!

    • ThreeQuarters2Day profile image

      Dawn Romine 4 years ago from Nebraska

      I'm learning to love venison. Here in Nebraska it taste almost like corn fed beef. I have a Venison Stew that is divine. I'll have to try some of your other recipes.

    • profile image

      anonymous 4 years ago

      3 Cheese Venison Burger Pasta was Awesome! Just had dinner after Christmas shopping and we have enough left for dinner tomorrow night! Thanks for sharing!

    • profile image

      anonymous 4 years ago

      3 Cheese Venison Burger Pasta , was awesome! Just had it for dinner and we have enough left for dinner tomorrow.

      Thanks for sharing!

    • profile image

      anonymous 4 years ago

      Just made the Venison Lasagna... had to throw it away. It was not very good at all as it basically tasted like Cream of Mushroom soup with some venison and pasta sauce mixed in. I would definitely replace the soup with ricotta or cottage cheese just to add a little more flavor.

    • profile image

      anonymous 4 years ago

      Thanks so much for your Cowboy Deer Chili recipe! Just finished dinner and it was great. My son took a young buck and this was our first meal with it. I added a little mustard and ketchup before simmering (an old fire department addition from my Dad). It was great! Took me a little longer to get the spuds soft but I was using a large saucepan and an old stove. The meal was great and we will be having it again and giving the rest of these a try as well! Thanks for sharing!

    • profile image

      anonymous 4 years ago

      Made the Shepherds Pie and was looking forward to having leftovers for work....It was so good, that we had nothing left!!!!

    • profile image

      anonymous 4 years ago

      Hello, I just wanted to say I made the cheesy pasta/noodles/venison recipe you have here, and it's a hit with my family. :) We had all ingredients on hand, and we were looking for something simple for supper. Thanks for sharing, will be making again! The only changes is I had to add more water during the cooking process cause of all the macaroni (might have used the wrong size skillet..)

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