20 Savory Venison Recipes for Hearty Meals

20 Savory Venison Recipes for Hearty Meals

As the temperatures drop and the days grow shorter, there’s nothing quite like a hearty, comforting meal to warm the soul. And what better way to satisfy that craving than with a plate of tender, savory venison? Whether you’re a seasoned hunter or just looking to try something new, these 20 delicious venison recipes are sure to please even the pickiest eaters.

From classic comfort foods like stews and chili, to international-inspired dishes like tacos and stir-fries, we’ve got a recipe for every taste and occasion. And with ingredients like root vegetables, rosemary, and juniper berries adding depth and complexity to each dish, you’ll be hooked from the very first bite.

So why not give venison a try? With these 20 savory recipes to choose from, you’re sure to find something that becomes a new favorite. Whether you’re serving up a weeknight dinner or looking for inspiration for your next game day gathering, we’ve got you covered with these mouthwatering venison dishes.

Slow-Cooked Venison Stew with Root Vegetables

Warm up on a chilly day with this hearty, comforting stew that showcases the tender flavor of venison. This recipe is perfect for a cozy dinner or a satisfying meal after a long hunt.

Ingredients:

– 1 pound venison steaks or ground venison
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large parsnip, peeled and chopped
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add the venison and cook until browned on all sides, about 5 minutes. Remove from heat and set aside.
3. Add the chopped onion to the pot and cook until softened, about 5 minutes.
4. Add the garlic, carrots, potatoes, and parsnip to the pot. Cook for an additional 10 minutes, stirring occasionally.
5. Add the beef broth, thyme, salt, and pepper to the pot. Stir well to combine.
6. Return the venison to the pot and bring to a simmer.
7. Reduce heat to low and let stew cook for 2-3 hours or until the venison is tender.

Cooking Time: 2-3 hours

Grilled Venison Chops with Rosemary Garlic Butter

Elevate your grilled venison game with the earthy flavors of rosemary and garlic. This recipe is perfect for a special occasion or a cozy dinner at home.

Ingredients:

– 4-6 venison chops (1-1.5 pounds)
– 1/2 cup (1 stick) unsalted butter, softened
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh rosemary leaves
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together softened butter, minced garlic, and chopped rosemary leaves until well combined.
3. Season venison chops with salt and pepper on both sides.
4. Brush the rosemary garlic butter mixture evenly onto both sides of the venison chops.
5. Grill venison chops for 4-6 minutes per side, or until cooked to desired level of doneness.
6. Let the venison rest for 5 minutes before serving.

Cooking Time: 12-15 minutes

Venison Chili with Beans and Spices

Warm up with this hearty venison chili recipe, packed with tender deer meat, creamy beans, and a blend of aromatic spices.

Ingredients:

– 1 lb venison stew meat, cut into bite-sized pieces
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups cooked kidney beans, drained and rinsed
– 1 cup beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– Optional: jalapenos or hot sauce for added heat

Instructions:

1. In a large Dutch oven or pot, brown the venison over medium-high heat, about 5 minutes.
2. Add the onion, garlic, chili powder, cumin, and cayenne pepper. Cook until the onion is translucent, about 5 minutes.
3. Stir in the kidney beans, beef broth, and diced tomatoes. Bring to a simmer.
4. Reduce heat to low and let cook for 1-2 hours or until the venison is tender.

Cooking Time: 1-2 hours

Pan-Seared Venison Medallions with Red Wine Sauce

Elevate your game dinner party with this rich and flavorful dish, featuring tender venison medallions seared to perfection and served in a bold red wine sauce.

Ingredients:

– 1 lb venison steaks (medallions), sliced into 1/4-inch thick pieces
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1/2 cup beef broth
– 2 tbsp butter
– 2 cloves garlic, minced
– Fresh thyme leaves, chopped (optional)

Instructions:

1. Preheat skillet over medium-high heat.
2. Season venison medallions with salt and pepper.
3. Add olive oil to skillet; sear venison for 2-3 minutes per side, or until browned.
4. Remove venison from skillet; set aside.
5. Reduce heat to medium; add butter, garlic, and red wine to skillet.
6. Simmer sauce for 5-7 minutes, stirring occasionally, until thickened slightly.
7. Serve venison medallions with red wine sauce spooned over the top. Garnish with chopped thyme leaves, if desired.

Cooking Time: 20-25 minutes

Venison Meatloaf with Mushroom Gravy

Transform your love of meatloaf into a wild game experience with this hearty Venison Meatloaf, smothered in a rich and savory Mushroom Gravy. A perfect comfort food for any occasion.

Ingredients:

– 1 lb ground venison
– 1/2 cup breadcrumbs
– 1/4 cup milk
– 1 egg
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup mushroom gravy mix
– 8 oz mushrooms (button or cremini), sliced
– 2 tbsp butter

Instructions:

1. Preheat oven to 375°F.
2. In a large bowl, combine venison, breadcrumbs, milk, egg, onion, garlic, salt, and pepper. Mix well with hands until just combined.
3. Shape mixture into a loaf and place in a baking dish.
4. Bake for 45-50 minutes or until cooked through.
5. While the meatloaf is baking, melt butter in a skillet over medium heat. Add sliced mushrooms and cook until tender, about 5 minutes.
6. Stir in mushroom gravy mix and bring to a simmer.
7. Serve the venison meatloaf with the warm mushroom gravy spooned on top.

Cooking Time: 45-50 minutes

Braised Venison Shanks with Gremolata

Savor the rich flavors of slow-cooked venison shanks, elevated by a bright and herby gremolata sauce.

Ingredients:

– 4-6 venison shanks (about 2 lbs)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tsp dried thyme
– Salt and pepper, to taste
– Gremolata ingredients:
+ 1/4 cup chopped fresh parsley
+ 2 tbsp chopped fresh basil
+ 2 cloves garlic, minced
+ 1 lemon, zested

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, brown the venison shanks over medium-high heat, about 5 minutes per side.
3. Remove the shanks and set aside. Add the chopped onion and cook until caramelized, stirring occasionally.
4. Add garlic, red wine, beef broth, tomato paste, thyme, salt, and pepper to the pot. Stir to combine.
5. Return the venison shanks to the pot, cover, and transfer to the preheated oven. Braise for 2-3 hours or until tender.
6. Prepare gremolata by mixing parsley, basil, garlic, and lemon zest in a bowl.
7. Serve the braised venison with spooned-over sauce and garnished with gremolata.

Cooking Time: 2-3 hours

Venison Sausage and Peppers Skillet

A hearty and flavorful one-pot dish that combines the savory taste of venison sausage with sweet bell peppers, onions, and spices. Perfect for a quick weeknight dinner or a rustic brunch.

Ingredients:

– 1 lb Venison Sausage, sliced
– 2 large Bell Peppers (any color), sliced
– 1 medium Onion, chopped
– 2 cloves Garlic, minced
– 1 tsp Ground Cumin
– Salt and Pepper to taste
– Cooking Oil or Butter for greasing the skillet

Instructions:

1. Heat a large cast-iron skillet over medium-high heat.
2. Add 1 tablespoon of cooking oil or butter and swirl to coat.
3. Cook the sliced venison sausage until browned, about 5 minutes. Remove from the skillet and set aside.
4. Add another tablespoon of oil or butter if needed. Then add the chopped onion and cook until translucent, about 3-4 minutes.
5. Add the sliced bell peppers and cook until they start to soften, about 2-3 minutes.
6. Add the minced garlic and cook for an additional minute.
7. Return the cooked venison sausage to the skillet and stir to combine with the vegetables and spices.
8. Season with salt, pepper, and cumin to taste.
9. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Venison Bourguignon with Mashed Potatoes

A hearty French-inspired dish that combines the rich flavors of venison, mushrooms, and red wine with the comfort of creamy mashed potatoes.

Ingredients:

– 1 lb venison steaks (such as deer or elk), cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 8 oz mushrooms (such as cremini or shiitake), sliced
– 1 cup red wine (such as Burgundy)
– 1 cup beef broth
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 sprigs fresh thyme
– Salt and pepper to taste
– 3-4 large potatoes, peeled and cubed

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat. Add venison and cook until browned, about 5 minutes. Remove from pot.
2. Add onion, garlic, mushrooms, and thyme to the pot. Cook until vegetables are tender, about 10 minutes.
3. Add red wine, beef broth, carrots, celery, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Meanwhile, boil potatoes in salted water until tender. Drain and mash with butter and milk.
5. Serve venison and sauce over mashed potatoes.

Cooking Time: 45-50 minutes

Smoked Venison Roast with Juniper Berries

Smoked Venison Roast with Juniper Berries Recipe

This hearty recipe combines the rich flavors of smoked venison with the distinctive tanginess of juniper berries, creating a unique and delicious roast perfect for special occasions or cozy gatherings.

Ingredients:

– 2 lbs venison roast
– 1/4 cup juniper berries, crushed
– 2 tbsp brown sugar
– 1 tsp salt
– 1 tsp black pepper
– 1/4 cup smoked paprika

Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together crushed juniper berries, brown sugar, salt, and black pepper.
3. Rub the venison roast with the juniper mixture, making sure to coat evenly.
4. Place the venison roast in the smoker, fat side up.
5. Smoke for 4-5 hours or until internal temperature reaches 130°F.
6. Brush with smoked paprika during the last hour of smoking.

Cooking Time: 4-5 hours

Venison Tacos with Avocado Lime Crema

Elevate your taco game with this bold and flavorful recipe that combines the richness of venison with the creaminess of avocado lime crema.

Ingredients:

– 1 lb venison steaks, cut into small pieces
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado Lime Crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, diced onions, sour cream, cilantro

Instructions:

1. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
2. Add venison and cook until browned, about 3-4 minutes per side. Season with cumin, smoked paprika, salt, and pepper.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by placing cooked venison onto tortillas and topping with Avocado Lime Crema.

Avocado Lime Crema:

– 2 ripe avocados, mashed
– 1/2 cup plain Greek yogurt
– Juice of 1 lime
– 1 tablespoon honey
– Salt to taste

Combine all ingredients in a bowl and mix until smooth. Refrigerate for at least 30 minutes before serving.

Cooking Time: 15-20 minutes

Venison Shepherd’s Pie with Sweet Potato Topping

A hearty and flavorful twist on the classic shepherd’s pie, this recipe combines tender venison with a sweet potato topping for a delightful winter comfort food.

Ingredients:

– 1 lb ground venison
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 cup beef broth
– 2 tbsp tomato paste
– 2 tsp Worcestershire sauce
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 large sweet potatoes, peeled and diced
– 2 tbsp butter

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the venison over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the onion, garlic, peas and carrots, beef broth, tomato paste, Worcestershire sauce, and thyme. Stir to combine. Season with salt and pepper to taste.
4. Transfer the mixture to a 9×13 inch baking dish.
5. In a separate pot, boil the sweet potatoes until tender. Drain and mash with butter.
6. Spread the mashed sweet potatoes over the venison mixture in the baking dish.
7. Bake for 25-30 minutes or until the sweet potato topping is golden brown.

Cooking Time: 25-30 minutes

Venison Stir-Fry with Ginger and Soy Sauce

A flavorful and aromatic stir-fry that highlights the tender and lean venison, perfectly balanced by the spicy warmth of ginger and the savory richness of soy sauce.

Ingredients:

– 1 lb venison steak (sliced into thin strips)
– 2 inches fresh ginger, peeled and sliced
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 2 tablespoons vegetable oil
– 1 tablespoon honey
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. In a small bowl, whisk together soy sauce, honey, and 1 tablespoon of water.
2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
3. Add venison strips and cook for 2-3 minutes per side, or until cooked to desired level of doneness.
4. Remove venison from the pan and set aside.
5. In the same pan, add remaining 1 tablespoon of vegetable oil, sliced ginger, and minced garlic. Stir-fry for 30 seconds.
6. Pour in soy sauce mixture and stir-fry for an additional minute, scraping up any browned bits from the pan.
7. Return venison to the pan and stir-fry until coated with the sauce.
8. Season with salt and pepper to taste.
9. Garnish with chopped scallions (if using).
10. Serve immediately.

Cooking Time: 15-20 minutes

Venison Ragu over Creamy Polenta

A hearty and comforting dish perfect for a chilly evening. This rich venison ragu is served atop creamy polenta, providing a delightful contrast of textures.

Ingredients:

– 1 lb venison stewing meat (such as deer or elk), cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4 cups polenta
– 2 cups heavy cream

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat oil over medium-high. Add venison and cook until browned, about 5 minutes. Remove from pot.
3. Reduce heat to medium. Add onion and garlic; cook until softened, about 5 minutes.
4. Add red wine, beef broth, tomato paste, and thyme. Stir to combine.
5. Return venison to the pot and season with salt and pepper. Cover and transfer to preheated oven. Simmer for 2-3 hours or until meat is tender.
6. Cook polenta according to package instructions. Stir in heavy cream and season with salt to taste.

Cooking Time: 2-3 hours (venison ragu), 20-25 minutes (polenta)

Venison Burgers with Blue Cheese and Caramelized Onions

Elevate your burger game with this unique venison patty, paired with the bold flavors of blue cheese and sweet caramelized onions.

Ingredients:

– 4 venison patties (1/2 inch thick)
– 1/4 cup blue cheese crumbles
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– Salt and pepper to taste
– 4 hamburger buns

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together venison patties, blue cheese crumbles, salt, and pepper.
3. Form into 4 patties.
4. Grill patties for 4-5 minutes per side, or until cooked to desired level of doneness.
5. While patties are cooking, caramelize onions by heating olive oil in a pan over medium-low heat. Add sliced onions and cook for 20-25 minutes, stirring occasionally, until golden brown.
6. Assemble burgers by placing cooked venison patty on each bun, followed by caramelized onions and any additional toppings desired.

Cooking Time: 12-15 minutes

Venison Kebabs with Pineapple and Bell Peppers

A flavorful and colorful twist on traditional kebabs, this recipe combines the rich flavor of venison with sweet pineapple and crunchy bell peppers.

Ingredients:

– 1 pound venison steaks, cut into 1-inch cubes
– 1 cup mixed bell peppers (red, yellow, green), cut into 1-inch pieces
– 1 cup fresh pineapple chunks
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 10-12 bamboo skewers

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, paprika, salt, and pepper. Add the venison cubes and toss to coat.
3. Thread the venison onto the skewers, leaving a small space between each piece.
4. Alternate adding bell peppers and pineapple chunks to the kebabs.
5. Grill the kebabs for 8-10 minutes, turning occasionally, or until the venison reaches your desired level of doneness.
6. Serve hot with your favorite sides.

Cooking Time: 8-10 minutes

Venison Pot Pie with Flaky Crust

A hearty, comforting dish perfect for a chilly evening, this venison pot pie is loaded with tender deer meat, flavorful vegetables, and topped with a buttery, flaky crust.

Ingredients:

– 1 pound venison steaks, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, peas, corn)
– 1 cup all-purpose flour
– 2 cups chicken broth
– 1/4 cup butter, melted
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium-high. Add venison, onion, and garlic; cook until browned, about 5 minutes.
3. Add mixed vegetables, flour, and chicken broth; stir to combine. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Roll out pie crust to fit a 9-inch pie dish. Fill with venison mixture and dot with melted butter.
5. Bake for 35-40 minutes or until crust is golden brown.

Cooking Time: 45-50 minutes

Venison Stroganoff with Egg Noodles

A hearty and flavorful twist on the classic beef stroganoff, this venison recipe is perfect for a cold winter’s night.

Ingredients:

– 1 lb venison steaks, sliced into thin strips
– 2 tbsp vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mushrooms, sliced
– 1 cup beef broth
– 1 tsp tomato paste
– 1 tsp paprika
– Salt and pepper to taste
– 8 oz egg noodles
– Fresh parsley, chopped (optional)

Instructions:

1. Cook egg noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat oil over medium-high. Add venison strips and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
3. In the same skillet, add chopped onion and cook until translucent. Add garlic and mushrooms; cook until mushrooms release their moisture and start to brown.
4. Add beef broth, tomato paste, paprika, salt, and pepper. Stir to combine, then return venison to the skillet. Simmer for 5-7 minutes or until venison is cooked through.
5. Serve venison mixture over cooked egg noodles and garnish with chopped parsley if desired.

Cooking Time: 20-25 minutes

Venison Jerky with Maple and Black Pepper

A sweet and savory twist on traditional venison jerky, this recipe combines the rich flavor of maple syrup with the bold kick of black pepper.

Ingredients:

– 1 pound venison steaks (thinly sliced)
– 1/4 cup pure maple syrup
– 2 tablespoons olive oil
– 1 teaspoon black pepper
– Salt, to taste

Instructions:

1. Preheat oven to 150°F (65°C).
2. In a large bowl, whisk together maple syrup, olive oil, and black pepper.
3. Add the venison slices to the marinade and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
4. Line a baking sheet with parchment paper. Remove the venison from the marinade, allowing any excess to drip off.
5. Place the venison strips on the prepared baking sheet in a single layer.
6. Bake for 3-4 hours, or until the jerky reaches desired level of dryness and chewiness.
7. Remove from oven and sprinkle with salt to taste.

Cooking Time: 3-4 hours

Venison Meatballs in Tomato Basil Sauce

Experience the rich flavors of game meat with this hearty recipe, perfect for a cold winter’s night.

Ingredients:

– 1 pound venison ground meat
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 1/4 cup chopped fresh basil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine venison meat, breadcrumbs, egg, Parmesan cheese, and olive oil. Mix well with your hands until just combined.
3. Add chopped onion and minced garlic; mix until evenly distributed.
4. Use your hands to shape mixture into 1 1/2-inch (3.8 cm) meatballs. Place on a baking sheet lined with parchment paper.
5. Bake for 18-20 minutes or until cooked through.
6. While the meatballs are baking, heat tomato sauce in a large skillet over medium-low heat. Add chopped basil; simmer for 5-7 minutes or until heated through.
7. Serve venison meatballs in warm tomato basil sauce and enjoy!

Cooking Time: 25-30 minutes

Venison Goulash with Paprika and Sour Cream

A hearty and flavorful dish that’s perfect for a cold winter evening, this Venison Goulash is sure to warm your senses.

Ingredients:

– 1 lb venison steak or stew meat, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 cup red wine
– 1/2 cup beef broth
– 1 tablespoon tomato paste
– 1/4 cup sour cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the venison and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
4. Stir in the paprika and cook for 1 minute.
5. Add the red wine, beef broth, and tomato paste to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
6. Return the venison to the pot and simmer for an additional 10-15 minutes or until tender.
7. Stir in the sour cream and season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.

Cooking Time: Approximately 45-50 minutes

Summary

Looking for hearty meals that pack a punch? Look no further than these 20 savory venison recipes. From slow-cooked stews to grilled chops and saucy burgers, there’s something for everyone. Try classic combinations like venison chili or meatloaf, or get adventurous with international flavors like stir-fry or kebabs. Whether you’re a seasoned hunter or just looking to mix up your meal routine, these recipes are sure to please. With a range of cooking methods and flavor profiles, you’ll be spoiled for choice. Get ready to sink your teeth into some delicious venison dishes!