10 Delicious Ground Venison Recipes You Must Try

• 1 lb ground venison
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 can tomato sauce
• 2 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

• Serve the venison chili hot, topped with shredded cheese, sour cream, and chopped green onions.
• Pair it with cornbread or tortilla chips for a satisfying and comforting meal.

• 1 lb ground venison
• 1 onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and pepper to taste
• 4 cups mashed potatoes

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, brown the ground venison over medium heat, breaking it up with a wooden spoon as it cooks.
3. Add the diced onion and carrots to the skillet, and cook until the vegetables are softened, about 5 minutes.
4. Stir in the frozen peas, beef broth, Worcestershire sauce, thyme, salt, and pepper.
5. Transfer the venison mixture to a 9-inch baking dish, and spread the mashed potatoes evenly over the top.
6. Bake the shepherd's pie for 25-30 minutes, or until the potatoes are lightly browned and the filling is bubbly.

• Let the shepherd's pie cool for a few minutes before serving, to allow the filling to set.
• Serve with a side salad or steamed vegetables for a well-rounded meal.

• 4 bell peppers, halved and seeded
• 1 lb ground venison
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1 can diced tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup shredded cheddar cheese

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, brown the ground venison over medium heat, breaking it up with a wooden spoon as it cooks.
3. Add the diced onion and minced garlic to the skillet, and cook until the onion is softened, about 5 minutes.
4. Stir in the cooked rice, diced tomatoes, basil, oregano, salt, and pepper.
5. Spoon the venison mixture into the halved bell peppers, and place them in a baking dish.
6. Cover the dish with foil and bake for 30 minutes.
7. Remove the foil, sprinkle the shredded cheddar cheese over the peppers, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

• Serve the stuffed peppers hot, garnished with fresh parsley or cilantro.
• These stuffed peppers make a great standalone meal or can be paired with a light salad.

• 1 lb ground venison
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup ricotta cheese
• 1 egg
• 1/4 cup grated Parmesan cheese
• 9 lasagna noodles, cooked
• 2 cups shredded mozzarella cheese

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, brown the ground venison over medium heat, breaking it up with a wooden spoon as it cooks.
3. Add the diced onion and minced garlic to the skillet, and cook until the onion is softened, about 5 minutes.
4. Stir in the crushed tomatoes, basil, oregano, salt, and pepper. Simmer the sauce for 10 minutes.
5. In a separate bowl, mix together the ricotta cheese, egg, and grated Parmesan cheese.
6. Spread a thin layer of the venison sauce in the bottom of a 9x13 inch baking dish. Arrange 3 lasagna noodles over the sauce.
7. Spread half of the ricotta mixture over the noodles, followed by half of the remaining venison sauce. Sprinkle 1 cup of the shredded mozzarella cheese over the sauce.
8. Repeat the layers with the remaining noodles, ricotta mixture, venison sauce, and mozzarella cheese.
9. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.

• Allow the lasagna to cool for 10-15 minutes before serving, to ensure clean slices.
• Serve with a side salad and garlic bread for a hearty, satisfying meal.

• 1 lb ground venison
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can tomato sauce
• 1/4 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp chili powder
• Salt and pepper to taste
• 4-6 hamburger buns

1. In a large skillet, brown the ground venison over medium heat, breaking it up with a wooden spoon as it cooks.
2. Add the diced onion, bell pepper, and minced garlic to the skillet, and cook until the vegetables are softened, about 5 minutes.
3. Stir in the tomato sauce, ketchup, Worcestershire sauce, brown sugar, chili powder, salt, and pepper.
4. Simmer the mixture for 10-15 minutes, or until it has thickened to your desired consistency.

• Serve the venison sloppy joe mixture on toasted hamburger buns.
• Top with sliced cheese, pickles, or coleslaw for added flavor and texture.

• 1 1/2 lbs ground venison
• 1 onion, diced
• 1 cup breadcrumbs
• 1/2 cup milk
• 2 eggs, beaten
• 1/4 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the ground venison, diced onion, breadcrumbs, milk, beaten eggs, ketchup, Worcestershire sauce, garlic powder, thyme, salt, and pepper. Mix until well combined.
3. Transfer the mixture to a 9x5 inch loaf pan, and shape it into a loaf.
4. Spread additional ketchup over the top of the meatloaf, if desired.
5. Bake the meatloaf for 1 hour, or until it reaches an internal temperature of 160°F (71°C).
6. Let the meatloaf rest for 10 minutes before slicing and serving.

• Serve the venison meatloaf with mashed potatoes, green beans, or your favorite side dishes.
• Leftover meatloaf makes great sandwiches the next day.

• 1 lb ground venison
• 1 onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1/2 cup water
• 8-10 taco shells or tortillas
• Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa

1. In a large skillet, brown the ground venison over medium heat, breaking it up with a wooden spoon as it cooks.
2. Add the diced onion and minced garlic to the skillet, and cook until the onion is softened, about 5 minutes.
3. Stir in the taco seasoning and water, and simmer the mixture for 5-10 minutes, or until the liquid has reduced and the flavors have melded together.

• Warm the taco shells or tortillas according to package instructions.
• Spoon the venison mixture into the shells or tortillas, and top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and salsa.
• Serve the tacos immediately, and enjoy!

• 1/2 lb ground venison
• 24 medium mushrooms, stems removed
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, brown the ground venison over medium heat, breaking it up with a wooden spoon as it cooks.
3. Add the finely diced onion and minced garlic to the skillet, and cook until the onion is softened, about 5 minutes.
4. In a bowl, combine the cooked venison mixture, breadcrumbs, grated Parmesan cheese, beaten egg, chopped parsley, salt, and pepper. Mix until well combined.
5. Spoon the venison mixture into the mushroom caps, mounding it slightly.
6. Place the stuffed mushrooms on a baking sheet, and bake for 20-25 minutes, or until the mushrooms are tender and the filling is lightly browned.

• Serve the venison stuffed mushrooms hot, as an appetizer or side dish.
• These mushrooms pair well with a crisp salad or a bold red wine.

• 1 lb ground venison
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can crushed tomatoes
• 1/2 cup red wine
• 1 cup beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 lb pasta (spaghetti, fettuccine, or your favorite pasta)

1. In a large pot or Dutch oven, brown the ground venison over medium heat, breaking it up with a wooden spoon as it cooks.
2. Add the diced onion, carrots, celery, and minced garlic to the pot, and cook until the vegetables are softened, about 10 minutes.
3. Stir in the crushed tomatoes, red wine, beef broth, oregano, basil, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 1-2 hours, stirring occasionally, until the sauce has thickened and the flavors have melded together.
5. While the sauce is simmering, cook the pasta according to package instructions.

• Serve the venison bolognese over the cooked pasta, garnished with grated Parmesan cheese and fresh basil leaves.
• Pair this hearty dish with a side salad and crusty bread for a complete meal.

• 1 1/2 lbs ground venison
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg, beaten
• 1 onion, grated
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and pepper to taste
• 6-8 hamburger buns
• Toppings: lettuce, tomato, cheese, pickles, condiments

1. In a large bowl, combine the ground venison, breadcrumbs, milk, beaten egg, grated onion, minced garlic, Worcestershire sauce, thyme, salt, and pepper. Mix until well combined.
2. Divide the mixture into 6-8 equal portions, and shape each portion into a patty.
3. Preheat your grill or a large skillet over medium-high heat.
4. Cook the venison patties for 4-5 minutes per side, or until they reach an internal temperature of 160°F (71°C).

• Serve the venison burger patties on toasted hamburger buns, topped with your favorite toppings and condiments.
• Pair these burgers with sweet potato fries or a fresh coleslaw for a delicious and satisfying meal.

We hope that these 10 recipes have inspired you to experiment in the kitchen and discover new ways to enjoy ground venison. Whether you're a seasoned hunter or simply looking to try something new, incorporating venison into your meal rotation is a great way to add variety and nutrition to your diet. So, don't be afraid to get creative and put your own spin on these recipes – cooking is all about having fun and discovering new flavor combinations that you and your family will love. If you enjoyed this post and want to learn more about cooking with venison and other wild game, be sure to check out our other blog posts and resources. 

And, most importantly, we want to hear from you! Share your favorite ground venison recipes, tips, and tricks in the comments below, and let's build a community of venison lovers who can learn from and inspire each other.