10 Easy Ground Venison Recipes

Updated on December 11, 2015

HunterDan LM more

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.

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.

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.