15 Delicious Ground Venison Recipes for Home Cooks
Ground venison brings bold, lean flavor to your favorite comfort foods. These recipes transform wild game into family-friendly meals that everyone will love.
From hearty casseroles to savory burgers, each dish showcases venison’s rich taste while keeping preparation simple and approachable for any home cook.
01. Bacon-Wrapped Venison Burgers
Juicy venison patties enhanced with smoky bacon and bold seasonings. These hearty burgers deliver restaurant-quality flavor with a wild game twist.
Ingredients: 1 pound ground venison, 6 strips bacon, 2 tablespoons Worcestershire sauce, 1 teaspoon black pepper, ¼ cup stout beer, 1 teaspoon garlic powder, 6 hamburger buns, salt to taste.
How To Make Bacon-Wrapped Venison Burgers
1. Combine ground venison, Worcestershire sauce, black pepper, garlic powder, and salt in a large bowl. Pour in stout beer gradually while mixing gently with your hands, being careful not to overwork the meat which can make burgers tough.
2. Form mixture into 6 equal patties, making them slightly larger than your buns since they’ll shrink during cooking. Create a small indent in the center of each patty to prevent puffing up on the grill.
3. Wrap each patty with a bacon strip, securing ends with toothpicks. This adds fat to the lean venison while infusing smoky flavor throughout the cooking process.
4. Grill over medium-high heat for 5-6 minutes per side until bacon is crispy and internal temperature reaches 160°F. Let rest for 3 minutes before serving on toasted buns.
02. Hearty Venison Vegetable Soup
Rich tomato-based soup packed with tender venison and fresh vegetables. This one-pot meal warms you up on cold winter evenings.
Ingredients: 1 pound ground venison, 1 can diced tomatoes, 1 cup pinto beans, 1 cup green beans, 2 cloves garlic minced, 1 teaspoon oregano, 1 teaspoon basil, 8 cups beef broth, 2 cups pasta shells, 1 onion diced, salt and pepper to taste.
How To Make Hearty Venison Vegetable Soup
1. Brown ground venison in a large Dutch oven over medium-high heat, breaking it apart with a wooden spoon. Cook until no pink remains, about 6-8 minutes, then drain any excess liquid.
2. Add diced onion and minced garlic to the pot with venison. Sauté for 3-4 minutes until onion becomes translucent and garlic becomes fragrant, stirring frequently to prevent burning.
3. Stir in diced tomatoes, oregano, basil, salt, and pepper. Cook for 2 minutes to bloom the spices and develop deeper flavors throughout the soup base.
4. Pour in beef broth and bring mixture to a rolling boil. Add pinto beans, green beans, and pasta shells. Reduce heat to medium-low and simmer for 15-20 minutes until pasta is tender and beans are heated through.
5. Taste and adjust seasonings as needed. Serve hot with crusty bread or garlic toast for a complete, satisfying meal that feeds a crowd.
03. Baked Venison Mostaccioli
Classic Italian-American comfort food featuring tender venison in rich tomato sauce. This family-friendly casserole pleases even picky eaters with its familiar flavors.
Ingredients: 1 pound ground venison, 1 pound mostaccioli pasta, 3 cups marinara sauce, 2 cups mozzarella cheese shredded, ½ cup Parmesan cheese grated, 2 teaspoons dried basil, 1 onion diced, 2 cloves garlic minced, olive oil for cooking.
How To Make Baked Venison Mostaccioli
1. Cook mostaccioli pasta according to package directions until just al dente, about 1 minute less than recommended time since it will finish cooking in the oven. Drain well and set aside.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic and ground venison, cooking until meat is browned completely.
3. Stir marinara sauce and dried basil into the venison mixture. Let simmer for 5 minutes to meld flavors and reduce sauce slightly for better consistency.
4. Layer half the cooked pasta in a greased 9×13 baking dish. Top with half the venison sauce mixture and half the mozzarella cheese. Repeat layers, then sprinkle Parmesan cheese on top.
5. Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake 10 more minutes until cheese is golden brown and bubbly around edges.
04. Spicy Venison Sloppy Joes
Tangy, slightly spicy twist on the classic sandwich filling. These hearty sloppy joes disappear quickly from dinner tables and leave everyone asking for seconds.
Ingredients: 1 pound ground venison, 1 can tomato sauce, 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 2 jalapeños diced, 1 onion diced, 1 teaspoon chili powder, hamburger buns for serving.
How To Make Spicy Venison Sloppy Joes
1. Brown ground venison in a large skillet over medium-high heat, breaking it into small crumbles as it cooks. This ensures even browning and better texture in the final dish.
2. Add diced onion and jalapeños to the skillet with venison. Cook for 5-6 minutes until onion is soft and jalapeños have released their heat into the mixture.
3. Stir in tomato sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and chili powder. The combination creates a perfect balance of sweet, tangy, and spicy flavors.
4. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until sauce thickens to a sloppy joe consistency that won’t run off the buns.
5. Taste and adjust seasonings if needed. Serve hot on toasted hamburger buns with pickles and coleslaw on the side for a complete comfort food meal.
05. Traditional Hunter’s Hash
Robust breakfast hash featuring ground venison and hearty potatoes. This satisfying morning meal provides plenty of protein and energy for active days ahead.
Ingredients: 1 pound ground venison, 4 large potatoes diced, 1 large onion diced, 3 tablespoons vegetable oil, 2 teaspoons garlic powder, 1 teaspoon paprika, salt and pepper to taste, fresh parsley for garnish.
How To Make Traditional Hunter’s Hash
1. Dice potatoes into ½-inch cubes and soak in cold water for 10 minutes to remove excess starch. Drain well and pat completely dry with paper towels for better browning.
2. Heat vegetable oil in a large cast-iron skillet over medium-high heat. Add diced potatoes in a single layer and cook without stirring for 5-6 minutes until golden brown on bottom.
3. Flip potatoes and add diced onion to the skillet. Continue cooking for another 8-10 minutes, stirring occasionally, until potatoes are tender and onions are caramelized.
4. Push potato mixture to one side of skillet and add ground venison to empty space. Brown venison thoroughly, breaking it apart with spatula, then mix everything together.
5. Season with garlic powder, paprika, salt, and pepper. Cook for 3-4 more minutes until flavors meld. Garnish with fresh parsley and serve hot with fried eggs on top.
06. Homemade Venison Breakfast Sausage
Lean breakfast sausage with robust wild game flavor and perfect spice blend. This healthier alternative to store-bought sausage contains no preservatives or artificial ingredients.
Ingredients: 1 pound ground venison, ½ pound ground pork, 2 teaspoons sage, 1 teaspoon thyme, 1 teaspoon black pepper, 1 teaspoon salt, ½ teaspoon red pepper flakes, ¼ teaspoon nutmeg.
How To Make Homemade Venison Breakfast Sausage
1. Combine ground venison and ground pork in a large mixing bowl. The pork adds necessary fat content to the lean venison, creating juicier sausages with better texture and flavor.
2. Mix sage, thyme, black pepper, salt, red pepper flakes, and nutmeg in a small bowl. This classic breakfast sausage spice blend complements the venison without overpowering its natural taste.
3. Sprinkle spice mixture over meat and mix thoroughly with your hands until seasonings are evenly distributed throughout. Avoid overmixing which can make sausage tough and dense.
4. Form mixture into small patties or leave loose for crumbled sausage. Cook in a skillet over medium heat for 4-5 minutes per side until browned and internal temperature reaches 160°F.
5. Store unused portions in refrigerator for up to 3 days or freeze for up to 3 months. This recipe makes enough for several hearty breakfast meals.
07. Creamy Venison White Chili
Rich white chili with smoky venison and warming autumn spices. This comforting bowl combines tender beans with aromatic seasonings for cold weather satisfaction.
Ingredients: 1 pound ground venison, 6 strips bacon diced, 2 cans white beans, 4 cups chicken broth, 1 can diced green chiles, 1 onion diced, 2 teaspoons cumin, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ cup heavy cream.
How To Make Creamy Venison White Chili
1. Cook diced bacon in a large Dutch oven over medium heat until crispy, about 6-8 minutes. Remove bacon with slotted spoon and set aside, leaving rendered fat in pot.
2. Add ground venison to bacon fat and brown thoroughly, breaking apart with wooden spoon. The bacon fat adds richness while preventing lean venison from sticking to pot.
3. Add diced onion and cook for 4-5 minutes until softened. Stir in cumin, cinnamon, and nutmeg, cooking for 1 minute until spices become fragrant and toasted.
4. Pour in chicken broth, white beans, and diced green chiles. Bring to boil, then reduce heat and simmer for 20 minutes to develop deep, complex flavors.
5. Stir in heavy cream and cooked bacon during last 5 minutes of cooking. The cream creates silky texture while bacon adds smoky crunch to each spoonful.
08. Venison-Stuffed Pumpkin
Elegant stuffed pumpkin filled with seasoned venison and aromatic herbs. This stunning centerpiece dish combines sweet pumpkin with savory wild game flavors beautifully.
Ingredients: 1 medium pumpkin, 1 pound ground venison, 3 strips bacon diced, 1 onion diced, 2 teaspoons sage, 1 teaspoon dry mustard, 1 teaspoon black pepper, 2 tablespoons bacon grease, salt to taste.
How To Make Venison-Stuffed Pumpkin
1. Cut top off pumpkin and scoop out all seeds and pulp, creating a hollow shell. Brush interior with bacon grease and season with salt and pepper for extra flavor.
2. Cook diced bacon in large skillet over medium heat until crispy. Remove bacon and set aside, reserving 2 tablespoons of rendered fat for cooking venison.
3. Brown ground venison in bacon fat, breaking it apart as it cooks. Add diced onion and cook until softened, about 5 minutes, stirring frequently.
4. Season venison mixture with sage, dry mustard, black pepper, and salt. Stir in cooked bacon pieces and cook for 2-3 more minutes to blend flavors.
5. Fill pumpkin shell with venison mixture and replace top. Bake at 350°F for 45-60 minutes until pumpkin flesh is tender when pierced with fork.
6. Let rest 10 minutes before serving. Scoop out portions of both filling and pumpkin flesh together for a complete, flavorful meal that impresses guests.
09. Smoky Venison Meatloaf
Tender meatloaf enhanced with bacon and glazed with tangy barbecue sauce. This comfort food classic gets elevated with wild game and smoky flavors throughout.
Ingredients: 1½ pounds ground venison, 6 strips bacon diced, 1 cup breadcrumbs, 2 eggs, 1 onion diced, ½ cup barbecue sauce divided, 3 tablespoons brown sugar, 2 tablespoons Worcestershire sauce, salt and pepper to taste.
How To Make Smoky Venison Meatloaf
1. Cook diced bacon in skillet over medium heat until crispy, about 6-8 minutes. Remove with slotted spoon and let cool on paper towels, reserving 2 tablespoons fat.
2. Sauté diced onion in reserved bacon fat until soft and translucent, about 5 minutes. Let cool completely before adding to meat mixture to prevent cooking eggs prematurely.
3. Combine ground venison, cooked bacon, cooled onion, breadcrumbs, eggs, and Worcestershire sauce in large bowl. Mix gently with hands until just combined, avoiding overworking.
4. Shape mixture into loaf and place in greased 9×5 loaf pan. Brush top with half the barbecue sauce mixed with brown sugar for sweet, caramelized glaze.
5. Bake at 350°F for 45 minutes, then brush with remaining barbecue sauce. Continue baking 15-20 minutes until internal temperature reaches 160°F and glaze is glossy.
6. Rest for 10 minutes before slicing to allow juices to redistribute. Serve with mashed potatoes and green beans for classic comfort food dinner.
10. Sweet and Spicy Party Meatballs
Crowd-pleasing appetizer meatballs in addictive sweet and spicy sauce. These bite-sized treats disappear quickly at parties and gatherings with their irresistible flavor combination.
Ingredients: 1 pound ground venison, ½ cup breadcrumbs, 1 egg, 1 cup grape jelly, ½ cup chili sauce, 2 tablespoons soy sauce, 1 teaspoon garlic powder, 1 onion minced, salt and pepper to taste.
How To Make Sweet and Spicy Party Meatballs
1. Mix ground venison, breadcrumbs, egg, minced onion, garlic powder, salt, and pepper in large bowl. Combine gently with hands until ingredients are just incorporated without overworking meat.
2. Roll mixture into 1-inch meatballs, placing them on parchment-lined baking sheet. Consistent sizing ensures even cooking and professional presentation for your party spread.
3. Bake meatballs at 400°F for 15-18 minutes until browned and cooked through. They should reach internal temperature of 160°F for food safety.
4. Meanwhile, combine grape jelly, chili sauce, and soy sauce in large saucepan. Heat over medium heat, whisking constantly, until jelly melts and sauce becomes smooth.
5. Add cooked meatballs to sauce and simmer for 10-15 minutes, stirring gently to coat. Sauce will thicken and cling to meatballs beautifully.
6. Transfer to slow cooker on warm setting for serving. Provide toothpicks for easy eating and watch these flavorful appetizers disappear from your party table.
11. Minnesota-Style Venison Chili
Mild, flavorful chili perfect for feeding hungry hunters and families. This hearty stew showcases venison’s natural umami with warming spices and tender beans throughout.
Ingredients: 2 pounds ground venison, 2 cans kidney beans, 1 can diced tomatoes, 2 cups beef broth, 2 onions diced, 3 cloves garlic minced, 2 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon paprika, salt and pepper to taste.
How To Make Minnesota-Style Venison Chili
1. Brown ground venison in large Dutch oven over medium-high heat, working in batches to avoid overcrowding. Proper browning develops rich flavor that forms the foundation of great chili.
2. Add diced onions to pot with browned venison and cook for 5-6 minutes until softened. Stir in minced garlic and cook 1 minute more until fragrant.
3. Sprinkle chili powder, cumin, and paprika over meat mixture. Cook for 2 minutes, stirring constantly, to toast spices and release their full flavor potential into the chili base.
4. Add diced tomatoes, kidney beans, and beef broth to pot. Bring mixture to boil, then reduce heat to low and simmer covered for 1 hour.
5. Remove lid and continue simmering 30-45 minutes until chili reaches desired thickness. Stir occasionally and taste for seasoning adjustments. Serve with cornbread and shredded cheese.
12. Wild Rice Stuffed Acorn Squash
Elegant autumn dish featuring roasted acorn squash filled with venison and wild rice. Sweet cranberries and warm spices create perfect seasonal flavors in every bite.
Ingredients: 2 acorn squash halved, 1 pound ground venison, 1 cup wild rice cooked, ½ cup dried cranberries, 2 tablespoons brown sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 2 tablespoons butter, salt and pepper to taste.
How To Make Wild Rice Stuffed Acorn Squash
1. Cut acorn squash in half lengthwise and scoop out seeds. Brush cut surfaces with melted butter and season with salt and pepper for enhanced flavor.
2. Place squash halves cut-side down on baking sheet and roast at 400°F for 25-30 minutes until flesh begins to soften but still holds its shape.
3. Meanwhile, brown ground venison in large skillet over medium heat, breaking apart with spoon. Cook until no pink remains, about 8-10 minutes, then drain excess liquid.
4. Stir cooked wild rice, dried cranberries, brown sugar, cinnamon, and nutmeg into venison mixture. Cook for 3-4 minutes to warm through and blend flavors.
5. Turn squash halves cut-side up and fill cavities with venison-rice mixture, mounding slightly. Return to oven for 20-25 minutes until squash is tender.
6. Let rest 5 minutes before serving. The combination of sweet squash, savory venison, and chewy wild rice creates a satisfying and nutritious autumn meal.
13. Eastern European Cabbage Rolls
Traditional stuffed cabbage leaves filled with seasoned venison and rice mixture. These hearty rolls bring Old World comfort to modern tables with authentic flavors.
Ingredients: 1 large cabbage head, ½ pound ground venison, ½ pound ground pork, 1 cup cooked rice, 1 onion diced, 2 eggs, 2 cans tomato sauce, 2 tablespoons brown sugar, 2 tablespoons lemon juice, salt and pepper to taste.
How To Make Eastern European Cabbage Rolls
1. Remove core from cabbage and boil whole head in large pot for 8-10 minutes until outer leaves are pliable. Carefully peel off 12 large leaves and set aside to cool.
2. Combine ground venison, ground pork, cooked rice, diced onion, eggs, salt, and pepper in large bowl. Mix thoroughly with hands until all ingredients are evenly distributed.
3. Trim thick stem from each cabbage leaf. Place ⅓ cup meat mixture in center of leaf, fold sides over filling, then roll from stem end to create tight package.
4. Arrange rolls seam-side down in greased 9×13 baking dish. Mix tomato sauce, brown sugar, and lemon juice, then pour over rolls to cover completely.
5. Cover tightly with foil and bake at 350°F for 1 hour. Remove foil and bake 15 minutes more until cabbage is tender and sauce has thickened slightly.
6. Let stand 10 minutes before serving to allow flavors to settle. Serve with dollop of sour cream and fresh dill for authentic Eastern European experience.
14. Rustic Venison Shepherd’s Pie
Comforting layered casserole with seasoned venison and creamy mashed potatoes. This hearty dish transforms lean wild game into family-friendly comfort food everyone enjoys.
Ingredients: 1½ pounds ground venison, 3 pounds potatoes, ½ cup butter, ½ cup milk, 2 cups frozen mixed vegetables, 2 tablespoons Worcestershire sauce, 2 tablespoons tomato paste, 1 onion diced, 2 cloves garlic minced, 1 cup beef broth.
How To Make Rustic Venison Shepherd’s Pie
1. Peel and cube potatoes, then boil in salted water for 15-20 minutes until fork-tender. Drain well and mash with butter and milk until smooth and creamy.
2. Brown ground venison in large oven-safe skillet over medium-high heat, breaking apart as it cooks. Add diced onion and minced garlic, cooking until onion softens.
3. Stir in tomato paste and cook for 2 minutes until it darkens slightly. Add Worcestershire sauce, beef broth, and frozen vegetables, simmering until liquid reduces by half.
4. Season venison mixture with salt and pepper, then spread mashed potatoes evenly over top. Use fork to create decorative ridges that will brown beautifully in oven.
5. Bake at 425°F for 20-25 minutes until potato topping is golden brown and filling bubbles around edges. Let cool 10 minutes before serving to allow layers to set.
15. Retro Venison Johnny Marzetti
Classic Midwestern casserole featuring layers of pasta, venison, and melted cheese. This nostalgic dish brings 1960s comfort food into the modern kitchen with wild game twist.
Ingredients: 1 pound ground venison, 12 oz egg noodles, 1 can tomato sauce, 1 can diced tomatoes, 2 cups cheddar cheese shredded, 1 cup mozzarella cheese shredded, 1 onion diced, 1 bell pepper diced, 2 teaspoons Italian seasoning, salt and pepper to taste.
How To Make Retro Venison Johnny Marzetti
1. Cook egg noodles according to package directions until al dente, then drain well. Slightly undercooking prevents mushy texture after baking in casserole.
2. Brown ground venison in large skillet over medium heat, breaking apart with spoon. Add diced onion and bell pepper, cooking until vegetables soften, about 6-8 minutes.
3. Stir tomato sauce, diced tomatoes, and Italian seasoning into venison mixture. Simmer for 10 minutes to reduce liquid and concentrate flavors throughout the sauce.
4. Layer half the cooked noodles in greased 9×13 baking dish. Top with half the venison mixture and half the combined cheeses. Repeat layers for full casserole.
5. Cover with foil and bake at 350°F for 25 minutes. Remove foil and bake 15 minutes more until cheese is bubbly and lightly golden on top.
6. Cool for 10 minutes before cutting into squares. This retro favorite serves a crowd and reheats beautifully for easy weeknight dinners throughout the week.
Final Thoughts
These venison recipes prove that wild game can create delicious, family-friendly meals. From comforting casseroles to hearty soups, each dish showcases venison’s rich flavor.
Start with familiar favorites like burgers or chili, then explore more adventurous options as your confidence grows with cooking this lean, flavorful protein.