18 Ground Venison Recipes
This post contains affiliate links. Please read our disclosure policy.
This is the best place to find your favorite ground venison recipes. I love to recreate the comforting classics as well as put my own creative spin on some of our favorite dishes. This collection of recipes is perfect for hunters and home cooks alike!
I like to consider this a catch all for my deer meat recipes. But, before we begin, I do want to make one thing clear. Most people refer to venison primarily as deer meat.
However, venison can be used to describe elk, moose, caribou, and more. So, for the sake of this post, I will include several of the different meats in these recipes, but just know that in any of the recipes you see below, you can substitute for whatever ‘venison’ you have on hand.
Now, living here in the Midwest, most of these recipes are originally made with deer venison, but I have substituted all of them for elk and moose!
I have even used grass-fed beef with very similar results. It is less gamey but still cooked the same way.
Table of Contents
Should I add fat to ground venison?
Adding fat to ground venison is really a personal choice. The majority of hunters I talk to do indeed add either beef fat or pork fat when grinding their meat.
And most processors will recommend adding fat. I personally prefer it just the way it is, without any added fat, but it’s totally up to you.
Now, in most cases, especially with deer venison, I actually recommend avoiding using deer fat. I cut it away before grinding my venison because, generally, it has a pretty gamey taste, and it has a tendency to kind of coat the mouth, which I don’t like.
Just pure ground venison, without any added fat, is going to cook very much like grass-fed beef. It’s lean and delicious.
Ground Venison Recipes
Below is a collection of my favorite recipes using ground venison. As you will see, these are mostly spins on your favorite dishes, and there is no shortage of flavor. In most cases, the venison version is better than the original “beef” version!
My husband tells everyone he sees that they have to try this venison chili! It makes regular chili seem plain and bland, but it really is that good. Venison is very flavorful, and while it may taste different from what you are usually used to, it is really a delicious meat.
Each of these recipes has been personally created by me and tested on my toughest critics: my family!
Whether you serve venison sausage over home-cooked eggs for breakfast or enjoy venison tacos with wild rice, there is a recipe here for everyone!
Ground Venison FAQs
Ground venison is naturally lean, so mixing it with a little fat can help keep it moist and flavorful. A popular choice is ground pork or beef, as they add both richness and texture. For a lighter option, try adding avocado, olive oil, or butter while cooking. If you’re making burgers or meatballs, breadcrumbs or a splash of milk can also help bind the meat and lock in moisture. Don’t forget to season well with garlic, onion, and herbs like rosemary or thyme, which pair beautifully with venison’s rich, earthy flavor!
If you want to mellow the gamey flavor or tenderize ground venison, soaking is a great option. I personally like to use milk or buttermilk. Both work well to neutralize the strong flavor, but I find buttermilk to be the best choice. Another method I’ve heard good things about, though I haven’t tried it myself, is soaking the venison in a simple saltwater brine for a few hours to draw out excess blood and reduce gaminess.
To minimize the gamey flavor of ground venison, I like to add ingredients that complement and balance its natural earthiness. I like to cook it with aromatic vegetables like onions, garlic, and peppers or incorporate herbs like rosemary and thyme, which can work wonders. A splash of red wine, soy sauce, or Worcestershire sauce can also help round out the flavors.
Additionally, don’t overcook venison—it’s lean and can dry out quickly, which can emphasize the gamey taste.
Ground venison should be cooked over medium heat until it’s browned and reaches an internal temperature of 160°F. Avoid overcooking, as it’s lean and can dry out quickly. Adding a little fat or moisture helps keep it juicy and flavorful.
Pork fat or beef tallow are the best fats to add to ground venison. They enhance flavor and moisture without overpowering the meat.
I hope these 18 recipes inspire you to make the most of your ground venison and bring some exciting new flavors to your table!
If you tried any of these ground venison recipes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
