Miss Allie's Kitchen

Whole & Healthy Home Cooking

Venison Everyday Cookbook

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Greek-Inspired Venison Power Bowls

Looking for a high-protein meal idea to use up venison roast? Try these exciting Greek-inspired venison power bowls!

A Greek Venison Power bowl topped with red onions and greek yogurt tzatziki

We are big fans of bowl meals. What’s not to love? A bunch of delicious ingredients packed into one bowl with tender and juicy venison on top, sign me up! We love serving recipes like my Venison Burger Bowl, a Venison Burrito Bowl on taco night, or even this Mediterranean Venison Steak Bowls family style. For breakfast, we love these Venison Sausage Breakfast Bowl. They are packed with protein and SO good. Bowl meals are great because they give everyone the opportunity to create their own meal, try a bit of each ingredient, and make it their own. Plus it is so fun for the kiddos!

With all that being said, let me introduce to you our newest favorite bowl meal, Greek-Inspired Venison Power Bowls. Tender, marinated venison is sliced thin, served over a creamy hummus with fresh veggies, then drizzled with a creamy tzatziki sauce. Take your salad game to the next level. Every bite is packed with a bold taste of Mediterranean flavors and nourishing ingredients that will keep you full and energized. Plus, they’re totally customizable—swap in your favorite grains (quinoa or cauliflower rice are great options), add extra veggies, or pile on the feta for even more deliciousness!

These bowls are perfect for meal prep, making busy weeknights or work lunches a breeze. Cook up a venison roast in advance, then slice and freeze portions for easy grab-and-go meals. Whether you’re feeding a hungry family or just stocking your freezer with quick, wholesome dinners, this recipe is a total win. Kid-approved, packed with protein, and full of cozy, comforting flavors—these Greek-Inspired Venison Power Bowls are about to become a new favorite in your kitchen!

TIPS & TRICKS ON THE BEST WAY TO COOK VENISON ROAST

Venison loin roasts in a roasting pan with lemons and broth
Venison roast shredded on a cutting board
A fork digging into a Greek Venison power bowl with pita chips around it

Cooking venison roast cuts is pretty straightforward. However, in my years of venison cooking, I have kissed a few frogs. When you have a roast, especially if it’s from the shoulder or neck, it has lots of connective tissue. If cooked improperly, the connective tissue remains rubbery and unpleasant.

In comparison, if cooked appropriately, venison roast can be fall-apart tender. The way to achieve this result is by cooking it low and slow. Or, low temperature over a longer period of time. In my experience, the easiest and best way to ensure a perfect result is to use your slow cooker. I also use it in this slow cooker venison stew recipe. 

Even if you choose to cook your pot roast in a slow cooker (as I recommend) there are a few steps you can take to make sure your meat is transformed into a fabulous meal. If you follow these steps, which are included below in the recipe printout, you’ll have a wonderfully flavorful and juicy deer roast on your hands.

1. Sear the meat on all sides first

First in order is searing the meat on all sides in a large skillet. Use a fat with a high smoke point like duck fat, avocado oil or clarified butter/ghee to fry in. This adds both flavor and texture.

2. Acid is important

This is one of my most talked-about tips, but adding acid to a venison dish is very important for balancing out the rich flavor. Here, I like to use balsamic vinegar. 

3. Use quality or homemade stock

My venison stock recipe is perfect for use here. If you don’t have homemade, choose a good quality beef stock or bone broth. This adds a rich silky texture to the finished gravy. 

I also like to be able to control the sodium level so homemade or unsalted broth is best.

INGREDIENTS AND KITCHEN TOOLS

Ingredients to make Greek Venison Power Bowls

For the meat:

  • Venison roast 
  • High heat tolerant cooking fat (tallow, avocado oil, lard)
  • Sea salt 
  • Zatar seasoning 
  • Red wine vinegar 
  • Lemon – cut into quarters 
  • Beef or venison broth 

For the Greek yogurt tzatziki: 

  • Cucumber 
  • Garlic cloves
  • Fresh dill
  • Sea salt 
  • Greek yogurt 

For the bowls: 

  • Hummus 
  • Romaine lettuce 
  • Cucumber 
  • Cherry tomatoes 
  • Crumbled feta cheese
  • Optional – pita bread or chips, pickled or marinated red onion

STEP BY STEP

Greek yogurt tzatziki in a white bowl
Greek Venison Power Bowl being assembled in a white bowl
Shredded venison roast in a pan with braising juices

Step 1: Start by slow cooking the roast. You can use a slow cooker or a covered pot (dutch oven) in the oven to do so. If you’re using the oven, preheat to 300F. 

Step 2: Preheat a large pot over medium-high heat. Pat the roast dry. Add the oil to the pot and sear the roast on all sides until browned. 

Step 3: If you’re using the oven, remove the pot from the heat and add in the remaining ingredients. Squeeze in the lemon juice and put the pieces with the rind directly in the pan. Cook for 3-4 hours or until it falls apart and is tender.

Step 4: If you’re using the slow cooker add all of the ingredients in the slow cooker. Squeeze in the lemon juice and put the pieces with the rind directly in the pan. Place it on low for 8 hours or high for 4 hours or until it falls apart and is tender. 

Step 5: While the meat braises, mix together all of the tzatziki ingredients in a bowl with a lid and set it in the fridge. 

Step 6: When you’re ready to assemble, pull the venison and mix it into the braising juices. 

Step7: Swipe 1 tablespoon of hummus into the bottom of a bowl. Then pile on the lettuce, tomato and cucumber. Then add the pulled roast. Top with the tzatziki and crumbled feta cheese and serve! 

Cooking Tip

The longer you cook your venison roast, the more tender it’ll be.

HOW TO SERVE

Two hands holding a bowl of Greek Venison Power Bowl

Swipe 1 tablespoon of hummus into the bottom of a bowl. Then pile on the lettuce, tomato and cucumber. Then add the pulled roast. Top with the tzatziki and crumbled feta cheese and serve! We love serving this recipe family style. It gives everyone a chance to make their own bowl and try all of the toppings!

STORING AND REHEATING

These bowls meal prep great! Build your bowl in individual airtight containers and store in the fridge for up to 5 days.

A white bowl with lettuce, cucumbers, cherry tomatoes, red onions, shredded venison, feta cheese and tzatziki sauce on top

OTHER VENISON RECIPES YOU’LL LOVE

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A white bowl with lettuce, cucumbers, cherry tomatoes, red onions, shredded venison, feta cheese and tzatziki sauce on top

Greek-Inspired Venison Power Bowls

Looking for a high-protein meal idea to use up venison roast? Try these exciting Greek-inspired venison power bowls!

  • Author: Miss AK
  • Prep Time: 20 min
  • Cook Time: 4 hrs
  • Total Time: 4 hrs 20 min
  • Yield: 4 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Greek
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Ingredients

For the meat:

  • 1, 1.5-2lb venison roast 
  • 1 Tbsp. high heat tolerant cooking fat (tallow, avocado oil, lard)
  • 1 tsp. salt 
  • 1 tsp. Zatar seasoning 
  • 1 Tbsp. red wine vinegar 
  • ½ lemon – cut into quarters 
  • 1 cup beef or venison broth 

 

For the Greek yogurt tzatziki: 

  • 1/2 medium cucumber, grated 
  • 2 garlic cloves, grated
  • 2 Tbsp. fresh, chopped dill
  • 1/2 tsp. salt 
  • 1 cup Greek yogurt 

 

For the bowls: 

  • ¼ cup hummus, divided 
  • 2 cups chopped romaine lettuce 
  • ½ cucumber, sliced 
  • 1 cup cherry tomatoes, halved 
  • 4 oz. crumbled feta cheese
  • Optional – pita chips, pickled or marinated red onion

Instructions

  1. Start by slow cooking the roast. You can use a slow cooker or a covered pot (dutch oven) in the oven to do so. If you’re using the oven, preheat to 300F. 
  2. Preheat a large pot over medium high heat. Pat the roast dry. Add the oil to the pot and sear the roast on all sides until browned. 
  3. If you’re using the oven, remove the pot from the heat and add in the remaining ingredients. Squeeze in the lemon juice and put the pieces with the rind directly in the pan. Cook for 3-4 hours or until it falls apart and is tender.
  4. If you’re using the slow cooker add all of the ingredients in the slow cooker. Squeeze in the lemon juice and put the pieces with the rind directly in the pan. Place it on low for 8 hours or high for 4 hours or until it falls apart and is tender. 
  5. While the meat braises, mix together all of the tzatziki ingredients in a bowl with a lid and set it in the fridge. 
  6. When you’re ready to assemble, pull the venison and mix it into the braising juices. 
  7. Swipe 1 tablespoon of hummus into the bottom of a bowl. Then pile on the lettuce, tomato and cucumber. Then add the pulled roast. Top with the tzatziki and crumbled feta cheese and serve! 

Notes

These meal prep wonderfully!

Venison Hamburger Sliders Recipe

This venison hamburger sliders recipe makes the most delicious mini burger buns with deer meat perfect for an appetizer or main!

A venison slider burger with burger sauce dripping down the front on a small plate

These Venison Sliders are the perfect, crowd-pleasing appetizer to bring or serve at your Super Bowl party this year. They are easy to whip up, I use my go-to Venison Burger recipe as the base and top it with the most amazing burger sauce (that I also use for my Smash Burger recipe). When I tell you these never last long around our house, even Madi can’t wait to get her hands on these. This easy cheeseburger sliders recipe is fun to make and perfect for serving a crowd or making dinner fun for the kids.

So, whether you’re serving them up as a party appetizer, a cozy family dinner, or the star of your Super Bowl spread, I know these cheeseburger sliders are going to be a hit! Made with flavorful, lean venison, these mini burgers are juicy, high in protein, and perfectly seasoned for a mouthwatering bite every time. Serve them on soft, buttery slider buns and layer with your favorite toppings like melty cheese, crispy lettuce, and tangy pickles. Pro tip: add grated frozen butter to your meat mixture, trust me on this. And don’t forget the burger sauce, for next-level flavor that’s guaranteed to impress at your next cookout or game day gathering.

Not only are these sliders delicious, but they’re also meal-prep-friendly and kid-approved! Make a big batch and freeze the patties for quick weeknight dinners or lunches. They cook up in minutes, making them a lifesaver on busy days. Pair them with crispy fries, crispy-scored potatoes, veggie sticks, or a fresh salad for a burger bowl situation. Whether you’re entertaining a crowd or keeping it simple, these venison sliders deliver cozy vibes, bold flavor, and a protein-packed punch every time.

TIPS AND TRICKS | PERFECTLY JUICY VENISON BURGERS & FINDING THE PERFECT MEAT-TO-FAT RATIO

Three venison slider burgers in a basket with chips

How Do You Make Venison Burgers That Aren’t Dry?

The trick to cooking venison burgers is to add a bit of fat to the meat because it’s very lean, and make sure you don’t overcook them. 

Adding Fat

In this recipe, you’ll see below that I’m using cold, grated butter and mixing a bit into the patties. Not too much, you don’t want the burger to be greasy, but just about 1/2 tablespoon of grated butter per patty to give it some juice.

Our deer meat is also cut with 10% pork fat, so be sure to add some sort of fat to your grind (or have your butcher do it) when processing the meat.

Cooking To Perfection

One of the #1 ways to ruin deer meat is to overcook it. I like my steaks rare to medium rare and my burgers just over medium, so about 140F internally. 

Once your burgers reach about 140-145F, pull them off the heat source you’re using and let them rest for a few minutes before serving them. This is SO important.

I often get asked if you can bake these in the oven, but I recommend using a cast iron pan for best results.

INGREDIENTS AND KITCHEN TOOLS

Ingredients to make Venison Sliders

For the burgers

  • Venison (you can also use ground beef)
  • Balsamic vinegar
  • Worcestershire sauce 
  • Garlic powder
  • Onion powder
  • Salt 
  • Pepper
  • Frozen butter 
  • Avocado or high heat tolerant oil 
  • Pepper jack, Colby jack, or cheddar cheese (I prefer grated but you can use cheese slices)
Ingredients to make the burger sauce in small bowls

Burger Sauce

  • Mayo 
  • Ketchup
  • Dijon mustard
  • White vinegar 
  • Dill pickles
  • Brown sugar 
  • Shallot or white onion 
  • Paprika 
  • Cayenne pepper 
  • Salt and black pepper to taste, if desired or needed

Toppings/Bun: 

  • Lettuce 
  • Tomato
  • Dill pickles (optional)
  • Any other burger toppings
  • Hawaiian rolls or slider buns
  • Any of your favorite burger toppings

Kitchen Tools:

For this recipe you’ll need:

STEP BY STEP

Six venison slider patties on a tray with indents in the middle
Shredded pepper jack cheese melting on top of three venison slider burgers cooking in a black skillet
Burger sauce mixed in a white bowl with a white spatula

Step 1: Place venison into a large bowl. Add balsamic, garlic powder,onion powder,  salt and pepper then mix together loosely with hands. Once thoroughly mixed, grate frozen butter into the bowl and briefly fold into the meat. 

Step 2: Divide mixture into 6-8 portions depending on the size of patty you want. Roll the portions into meatballs, cover with plastic, and place in the fridge until ready to cook OR cook immediately. 

Step 3: Mix together all of the burger sauce ingredients in a medium bowl and set aside. 

Step 4: When you’re ready to cook the burgers, preheat a cast iron skillet to medium-high heat. Add a bit of the high heat-tolerant oil. 

Step 5: When the skillet and oil are hot, take a few of the burger patties and flatten them in your palm to form a patty. Take your thumb and make a small dent in the tops of the patties to catch the juices. 

Step 6: Cook the burgers, dent side up first, for about 5 minutes per side. I like to just flip the burgers once so they have a nice crust.

Step 7: Sprinkle on your cheese when you flip your burger over.

Step 8: I use an internal read thermometer and pull my burgers at 140-145F (medium) but you can pull them at 150F-160F if you like yours more well done. 

Step 9: Let your burgers rest for 5-10 minutes (SERIOUSLY) before assembling and eating. 

A venison slider burger with burger sauce dripping down the front on a small plate with pickles

Cooking Tip

It might sound crazy (and health police, no need to come after me), but if you want the juiciest venison burgers I recommend grating butter into your mixture, trust me it makes the biggest difference. I always opt for very high-quality, grass-fed butter. Also, let your burgers rest for 5-10 minutes before assembling!

HOW TO SERVE

Assemble the burgers with lettuce, tomato, and burger sauce and serve immediately. We love to serve these with some Scored Crispy Potatoes or homemade french fries.

A venison slider burger on a small white plate with a bite taken out of it

STORING AND REHEATING

If you have leftover slider patties, store them in an airtight container in the fridge for 3-5 days. These reheat well and are delicious served over salads.

OTHER VENISON RECIPES

A venison slider burger with burger sauce dripping down the front on a small plate
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A venison slider burger with burger sauce dripping down the front on a small plate

Venison Hamburger Sliders Recipe

This venison hamburger sliders recipe makes the most delicious mini burger buns with deer meat perfect for an appetizer or main!

  • Author: Miss AK
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30
  • Yield: 6–8 Sliders 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American
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Ingredients

For the burgers

  • Venison – 1lb
  • 2 tsp. balsamic vinegar
  • 1/2 tsp. Worcestershire sauce 
  • 1 tsp. garlic powder
  • ½ tsp. onion powder
  • 1/2 tsp. salt 
  • 1/2 tsp. pepper
  • 2 Tbsp. grated, frozen butter 
  • 1 tsp. avocado or high heat tolerant oil 
  • 1 cup grated pepper jack (or colby jack) cheese

Burger Sauce

  • 1/2 cup mayo 
  • 3 Tbsp. ketchup
  • 1 tsp. Dijon mustard
  • 1 tbsp. white vinegar 
  • 2–3 tsp. minced dill pickles
  • 1 tsp brown sugar 
  • 1 tbsp minced shallot or white onion 
  • ½ tsp paprika 
  • ½ tsp cayenne Pepper 
  • Salt and pepper to taste, if desired or needed

Toppings/Bun: 

  • Lettuce 
  • Tomato
  • Dill pickles (optional)
  • Any other burger toppings
  • Hawiian sweet rolls or slider buns

Instructions

  1. Place venison into a large bowl. Add balsamic, garlic powder,onion powder,  salt and pepper then mix together loosely with hands. Once thoroughly mixed, grate frozen butter into the bowl and briefly fold into the meat. 
  2. Divide mixture into 6-8 portions depending on the size of patty you want. Roll the portions into meatballs, cover with plastic, and place in the fridge until ready to cook OR cook immediately. 
  3. Mix together all of the burger sauce ingredients in a medium bowl and set aside. 

 

  1. When you’re ready to cook the burgers, preheat a cast iron skillet to medium heat. Add a bit of the high heat tolerant oil. 
  2. When the skillet and oil are hot, take a few of the burger patties and flatten them in your palm to form a patty. Take your thumb and make a small dent in the tops of the patties to catch the juices. 
  3. Cook the burgers, dent side up first, for about 5 minutes per side. I like to just flip the burgers once so they have a nice crust.
  4. Add your cheese when you flip your burger over.
  5. I use an internal read thermometer and pull my burgers at 140-145F (medium) but you can pull them at 150F-160F if you like yours more well done. 
  6. Let your burgers rest for 5-10 minutes (SERIOUSLY) before assembling and eating. 
  7. Assemble the burgers with lettuce, tomato and burger sauce immediately. Enjoy!

Notes

  • I highly recommend adding in the grated butter, but this recipe will work without. Your burgers just won’t be as juicy.
  • Make sure you allow your burgers to rest 5-10 minutes before assembling. 
  • Nutrition facts do not include toppings. Just burgers & sauce. 

High Protein Taco Casserole Recipe

This high protein Taco Casserole Recipe is an easy, meal prep friendly high protein, low carb and high fat meal!

slice of high protein taco casserole. layers of ground venison, greek yogurt, tomatoes, green onion, melted cheese and crushed tortilla chips on a plate with a gold fork.

We love a quick and easy casserole that whips up quickly and can be served as a family dinner or for a crowd. Typically I would serve up my Venison Pasta Bake which is one of our favorites, but lately, I have been loving switching it up and serving this High Protein Taco Casserole. It is packed with protein and everyone loves it. Some other casserole recipes I love serving to a crowd or the family for a meal that I know we will have leftover for the week are my Venison Pie, my Healthier Venison Stroganoff my Sweet Potato Venison Shepherd’s Pie and my Venison Egg Roll in a Bowl.

So, are you ready for your new go-to dinner? This easy, flavorful recipe is perfect for anyone looking to fuel up with a meal that’s high in protein, low in carbs, and packed with all your favorite taco flavors. Juicy seasoned meat, melty cheese, and bold spices come together in a cozy casserole that’s as delicious as it is satisfying. Whether you’re feeding a hungry family or meal-prepping for the week ahead, this dish has you covered with hearty ingredients and big, bold taste. Plus, it’s easy to customize with your favorite taco toppings like guacamole, salsa, or a dollop of sour cream!

The best part? This casserole is meal-prep magic. Make it in advance and portion it out for quick grab-and-go meals that keep you full and energized throughout the day. It’s also freezer-friendly, so you can stash a batch for those busy nights when cooking feels impossible. Whether you’re enjoying it fresh out of the oven or reheating a slice for lunch, this taco casserole delivers all the warm, cozy vibes of a classic comfort dish with a high-protein twist. So grab your casserole dish and get ready to dig into a dinner that’s as easy as it is delicious

INGREDIENTS AND KITCHEN TOOLS

Ingredients to make high-protein taco casserole.
  • Grass fed butter, plus a bit for greasing your pan
  • Ground red meat (beef, venison bison) 
  • Chili powder 
  • Sea salt
  • Black pepper 
  • Salsa (about a full jar, use your favorite!)
  • Black beans 
  • Frozen cauliflower 
  • Plain Greek yogurt 
  • Diced tomatoes
  • Sliced green onions
  • Grated cheddar or pepper jack cheese (we like raw cheddar) 
  • Crushed tortilla chips, for serving (we like Siete foods)

Kitchen Tools:

Here are the simple kitchen equipment you’ll need for this recipe:

STEP BY STEP

ground venison taco meat in casserole dish.
taco casserole topped with greek yogurt, dices tomatoes and green onions.
high protein taco casserole topped with shredded cheddar cheese.
close up of high protein taco casserole topped with shredded cheddar cheese.

Step 1: Preheat the oven to 375F. Grease a 9×13 baking dish (I use a bit of softened grass fed butter). 

Step 2: To a large skillet over medium heat, add the butter and let it melt and bubble. Then, add the meat and allow it to brown for about 5-7 minutes. 

Step 3: Then add the chili powder, salt, pepper, salsa, black beans and cauliflower rice to the meat and allow it to cook down for about 8-10 minutes. 

Step 4: Pour the meat and bean mixture into the bottom of your casserole dish. 

Step 5: Spread an even layer of your Greek yogurt over the meat and bean mixture. Sprinkle on the tomatoes and green onions. Top with the grated cheddar and pop in the oven for about 25-30 minutes, until it is hot and bubbly. 

Step 6: Crush some tortilla chips on top and voila! Serve away. 

Cooking Tip

This recipe doubles super well, you can freeze the casserole after you finish step 4. Don’t add the fresh ingredients (tomatoes, green onions) and freeze in a foil 9×13 pan. When ready to eat, bake for 45-60 minutes.

HOW TO SERVE

high protein taco casserole topped with shredded cheddar cheese and crushed tortilla chips.

Serve this casserole up in some cute serving bowls, top with some crusher tortilla chips and enjoy! You can also prep this recipe ahead of time and portion it out for the perfect meal prepped lunches.

STORING AND REHEATING

This recipe doubles super well, you can freeze the casserole after you finish step 4. Don’t add the fresh ingredients (tomatoes, green onions) and freeze in a foil 9×13 pan. When ready to eat, bake for 45-60 minutes. If you have leftovers, you can store them in an airtight container in the refrigerator for 5-7 days.

OTHER RECIPES YOU’LL LOVE

slice of high protein taco casserole. layers of ground venison, greek yogurt, tomatoes, green onion, melted cheese and crushed tortilla chips on a plate with a gold fork.
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High Protein Taco Casserole Recipe

This high protein Taco Casserole Recipe is an easy, meal prep friendly high protein, low carb and high fat meal!

  • Author: Miss AK
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mexican
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Ingredients

  • 1 Tbsp. grass fed butter, plus a bit for greasing your pan
  • 1 lb ground red meat (beef, venison bison) 
  • 1 Tbsp. chili powder 
  • ¾ tsp. salt
  • ½ tsp. Pepper 
  • 16 oz salsa (about a full jar, use your favorite!)
  • 1 can black beans 
  • 1, 10 oz. bag frozen cauliflower 
  • 2 cups plain Greek yogurt 
  • 1 cup diced tomatoes
  • 1/2 cup sliced green onions
  • 1 and 1/2 cups grated cheddar or pepper jack cheese (we like raw cheddar) 
  • 1 cup crushed tortilla chips, for serving (we like Siete foods)

Instructions

  1. Preheat the oven to 375F. Grease a 9×13 baking dish (I use a bit of softened grass fed butter). 
  2. To a large skillet over medium heat, add the butter and let it melt and bubble. Then, add the meat and allow it to brown for about 5-7 minutes. 
  3. Then add the chili powder, salt, pepper, salsa, black beans and cauliflower rice to the meat and allow it to cook down for about 8-10 minutes. 
  4. Pour the meat and bean mixture into the bottom of your casserole dish. 
  5. Spread an even layer of your Greek yogurt over the meat and bean mixture. Sprinkle on the tomatoes and green onions. Top with the grated cheddar and pop in the oven for about 25-30 minutes, until it is hot and bubbly. 
  6. Crush some tortilla chips on top and voila! Serve away. 

Venison Foil Packet Meals | Oven, Grill & Campfire [with ground venison]

Venison Foil Packet Meals are a versatile, low mess way to make dinner fun with ground venison. Make them camping or at home!

Venison foil packs opened on black camping plates with forks

If you’re like us and find yourself outside more often than not, especially during the summer months, and want some easy meals that you could cook up on the grill or even over a campfire, you have to try my Grilled Deer Backstrap Recipe. If you just want a delicious meal while hanging out by the campfire, prepping these Venison BBQ Sandwiches will be a hit for everyone. Of course you can never go wrong with a good burger or even some grilled chicken thighs.

Venison Foil Packets are your new go-to for a delicious and hassle-free dinner, whether you’re at home or out camping! We always made foil packets over the campfire growing up and I knew I had to try it with venison! We learned how to make them when my brother was in cub scouts growing up and never looked back!

Made with juicy ground deer meat and a vibrant mix of fresh veggies like potatoes, onions, bell peppers, and zucchini, these packets are bursting with the taste of summer. Just follow the simple instructions for the marinade made with simple ingredients, wrap everything up in foil, and you’re ready to cook! Whether you’re popping them in the oven, tossing them on the grill, or nestling them into the campfire, you’ll have a tasty meal with minimal cleanup.

Venison Foil Packet Meals are perfect for active families!

Are you a busy mom who wants to keep dinner fun and effortless? I highly recommend these Venison Foil Packets, they are as versatile as they are delicious. The combination of ground venison with fresh vegetables creates a hearty, nutritious meal that everyone will love. Plus, cooking in foil locks in all the flavors and juices, making every bite mouthwatering. So, grab your family and get cooking – these foil packet meals are sure to become a staple in your dinner rotation!

Four cooked venison foil packs opened on a tray

WHAT ARE FOIL PACKET DINNERS?

Foil packs, also known as foil packet dinners (or even hobo dinners??), are a cooking method where ingredients are wrapped in aluminum foil and then cooked. This technique can be used with various heat sources such as an oven, grill, or campfire. The foil acts as a seal, trapping steam and juices from the ingredients, which helps to cook the food evenly and retain its flavors and nutrients.

Foil packs are popular for their simplicity and convenience. They require minimal preparation and cleanup, making them an ideal dish for busy people like us or outdoor activities like camping. Ingredients such as meats (ground venison, shrimp, fish, such as salmon or any white fish, chicken, sausage links, etc), vegetables (potatoes, onions, carrots, green beans, mushrooms etc), and seasonings are typically combined in a single packet, creating a complete meal with minimal effort. This method also allows for easy customization, as each packet can be tailored to individual preferences. It’s so fun!!

Ingredients to make venison foil packs on a silver tray

INGREDIENTS AND KITCHEN TOOLS

  • Ground venison (you could also use ground beef, chicken breasts or fish.)
  • Potatoes 
  • Onion 
  • Bell pepper (you can use green, yellow, orange or red bell pepper)
  • Zucchini (or any other veggie you like!) 
  • Red wine or balsamic vinegar 
  • Olive oil or avocado oil
  • Italian seasoning 
  • Sea salt
  • Black pepper 
  • Large pieces of heavy duty tin foil

Kitchen Tools:

For these foil dinners, you’ll obviously need sheets of aluminum foil. For cutting up your veggies, you’ll want a sturdy cutting board and sharp knife.

Ingredients to make venison foil packs on a piece of tin foil
Mashing seasonings into venison on tin foil
Four pieces of tin foil with venison, potatoes, vegetables and seasoning mixed on each

STEP BY STEP

To assemble the packs: 

Step 1: Lay the 4 pieces of foil out on a workspace. Evenly distribute the venison, potatoes, onion, pepper and zucchini between each piece. 

Step 2: Add the vinegar, oil, salt, pepper and Italian seasoning and mash everything together with a fork to distribute the seasoning. 

Step 3: Wrap the foil packs up tightly so no liquid seeps out. 

Oven directions: 

Step 1: Preheat the oven to 450F. 

Step 2: Once heated, lay the foil packs directly on the oven grates and cook for 30-35 minutes or until potatoes are soft and meat is cooked through and no longer pink. 

Grill directions: 

Step 1: Preheat the grill to medium high, about 450-500F. 

Step 2: Once heated, lay the foil packs directly on the grill grates and cook for 20-28 minutes or until potatoes are soft and meat is cooked through and no longer pink. 

Campfire directions: 

Step 1: If possible, start a fire under campsite grates.

Step 2: Start and stoke the fire until hot coals start to form. 

Step 3: If you have grates to place the packs on, place them directly over hot coals, trying to avoid huge direct flames. 

Step 4: If you don’t have grates, double wrap them with foil and place them directly over the outside edge of the coals. 

Step 5: Be sure to shift them around frequently to avoid hot spots and cook for 20-28 minutes or until potatoes are soft and meat is cooked through and no longer pink.

Venison foil packs opened on black camping plates

HOW TO SERVE

You’re going to want to serve these right away, although you could totally meal prep these and eat them throughout the week. You can top with your favorite sauce (i.e ketchup, steak sauce, hot sauce, etc), cheese or just eat as is. You can also serve over rice or buttered pasta. It’s seriously so good.

PREPPING, STORING AND REHEATING

You can totally prep these ahead of time and store them in a cold place until you’re ready to cook. If you have leftovers, store in an airtight container. You can also prep each ingredient separately and have everyone assemble their own foil pack. If you want to make these as your weekly meal prep or have leftovers, just cook as directed and store in an airtight container for 3-5 days. Reheat in the microwave until warm.

Ground venison, zucchini, potatoes green peppers, onions and seasonings cooked in tin foil on a black plate

OTHER RECIPE’S YOU’LL LOVE

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Venison foil packs opened on black camping plates with forks

Venison Foil Packet Meals | Oven, Grill & Campfire [with ground venison]

Venison Foil Packet Meals are a versatile, low-mess way to make dinner fun with ground venison. Make them camping or at home!

  • Author: Miss AK
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 3–4 (we frequently double to make 6 packs) 1x
  • Category: Dinner
  • Method: Grill, Oven, Campfire
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Ingredients

  • 1lb. ground venison 
  • 2 medium potatoes, diced 
  • 1/2 onion, diced 
  • 1/2 bell pepper, diced 
  • 1 small zucchini (or any other veggie you like!), diced 
  • 1 Tbsp. red wine or balsamic vinegar 
  • 1 Tbsp. olive or avocado oil
  • 2 tsp. Italian seasoning 
  • 1 tsp. salt
  • 1/2 tsp. pepper 
  • 4 large pieces of heavy duty foil

Instructions

To assemble the packs: 

  1. Lay the 4 pieces of foil out on a workspace. Evenly distribute the venison, potatoes, onion, pepper and zucchini between each piece. 
  2. Add the vinegar, oil, salt, pepper and Italian seasoning and mash everything together with a fork to distribute the seasoning. 
  3. Wrap the foil packs up tightly so no liquid seeps out. 

Oven directions: 

  1. Preheat the oven to 450F. 
  2. Once heated, lay the foil packs directly on the oven grates and cook for 30-35 minutes or until potatoes are soft and meat is cooked through and no longer pink. 

Grill directions: 

  1. Preheat the grill to medium high, about 450-500F. 
  2. Once heated, lay the foil packs directly on the grill grates and cook for 20-28 minutes or until potatoes are soft and meat is cooked through and no longer pink. 

Campfire directions: 

  1. If possible, start a fire under campsite grates.
  2. Start and stoke the fire until hot coals start to form. 
  3. If you have grates to place the packs on, place them directly over hot coals, trying to avoid huge direct flames. 
  4. If you don’t have grats, double wrap them with foil and place them directly over the outside edge of the coals. 
  5. Be sure to shift them around frequently to avoid hot spots and cook for 20-28 minutes or until potatoes are soft and meat is cooked through and no longer pink.

Notes

Tip – prep veggies and add the seasonings to the venison before you go if you take this camping! So all you have to do is assemble the packs and cook!

16 Brunch Ideas | Recipes To Elevate Your Weekend Gathering

16 Go-To Brunch Ideas that are sure to elevate your weekend gathering. I am sharing the perfect mix of sweet and savory dishes that are sure to be a hit no matter the occasion.

A fork taking a bite of venison breakfast casserole with melted cheese pulling


Brunch holds a special place in my heart for its unique blend of flavors, relaxed atmosphere, and the delightful merging of breakfast and lunch favorites. It’s not just a meal; it’s an experience that allows for leisurely mornings and quality time spent with loved ones. The beauty of brunch lies in its versatility, offering a wide array of dishes from sweet to savory, making it suitable for any palate or dietary preference. Whether it’s a lazy Sunday affair or a celebratory gathering, brunch has a way of bringing people together over delicious food and good conversation.

Brunch is that glorious meal that’s not quite breakfast, not quite lunch, but a delightful combination of both! It’s like the best of both worlds on a plate. Typically, brunch is enjoyed late morning to early afternoon, usually falling between 10 a.m. and 2 p.m. It’s a perfect excuse to indulge in a leisurely meal, featuring a mix of breakfast and lunch dishes. From fluffy pancakes, french toast, or waffles (smothered in maple syrup), eggs Benedict, biscuits & gravy, and cinnamon rolls, to savory sandwiches and fresh salads (like my quinoa tabbouleh salad with fresh tomatoes and cucumbers), delicious sides of crispy bacon and savory sausage, brunch offers a wide range of options to satisfy your cravings and please your guests. Plus, let’s not forget about mimosas and Bloody Marys, the classic brunch beverages that add a touch of sparkle to any mid-morning feast. So, whether you’re catching up with friends, celebrating a special occasion, or simply treating yourself to a delicious spread, brunch is always a fantastic choice!

VERSATILITY OF BRUNCH RECIPES

Brunch is a versatile and creative meal, offering a wide range of delicious options to satisfy both breakfast and lunch cravings. Here are some popular types of brunch foods that you might find on a brunch menu:

  1. Eggs Benedict: A classic brunch dish featuring poached eggs, Canadian bacon, and hollandaise sauce served on an English muffin.
  2. Pancakes and Waffles: Fluffy pancakes or crispy waffles served with a variety of toppings such as maple syrup, fresh fruits, whipped cream, or chocolate chips.
  3. Avocado Toast: A trendy brunch choice featuring mashed avocado spread on toasted bread, often topped with ingredients like poached eggs, cherry tomatoes, or feta cheese.
  4. Breakfast Burritos: Flour tortillas filled with scrambled eggs, cheese, breakfast meats like bacon or sausage, and optionally topped with salsa, guacamole, or sour cream.
  5. Quiche: A savory pastry filled with a mixture of eggs, cheese, vegetables, and meats like ham or bacon, baked until golden and fluffy.
  6. Fruit Parfaits: Layers of yogurt, granola, and fresh fruit such as berries, bananas, or mangoes, creating a light and refreshing brunch option.
  7. Smoked Salmon Bagels: Toasted bagels topped with cream cheese, smoked salmon slices, red onions, capers, and fresh dill, offering a flavorful and satisfying dish.
  8. Chicken and Waffles: A savory-sweet combination featuring crispy fried chicken served with fluffy waffles and drizzled with maple syrup or honey butter.
  9. French Toast: Thick slices of bread soaked in a mixture of eggs, milk, and spices, then fried until golden and served with toppings like powdered sugar, berries, or whipped cream.
  10. Brunch Cocktails: Popular brunch beverages include mimosas (champagne and orange juice), Bloody Marys (vodka and tomato juice with spices), bellinis (prosecco and peach puree), and Irish coffee (coffee with Irish whiskey and cream).

These are just a few examples of the many delicious brunch foods you can enjoy, making brunch a fun and versatile mealtime for everyone!

READY, SET, LET’S BRUNCH!

grilled chicken and strawberry salad in a bowl with a fork and a pink napkin

Grilled Chicken and Strawberry Salad

This summery chicken and strawberry salad is perfect with juicy grilled chicken, ripe strawberries, spinach, cucumber, feta and an easy, homemade dressing. 

Quinoa Tabbouleh Salad

This twist on the authentic, herby salad uses another super grain in place of bulgar. Quinoa Tabbsouleh is light, healthy and refreshing.

bowl of quinoa, chopped tomatoes, chopped cucumbers, and fresh herbs for the quinoa tabbouleh salad
Venison Breakfast Sausage patties on white plate with eggs

Venison Breakfast Sausage

What is the best venison to pork ratio for sausage? Learn that and delicious flavoring ideas in this Venison Breakfast Sausage recipe.

Venison Sausage Breakfast Casserole

This simple venison sausage breakfast casserole recipe combines eggs, venison sausage, onions, peppers, cheese and is topped with crispy tater tots. SO good!

A fork taking a bite of venison breakfast casserole with melted cheese pulling

Banana Blueberry Baked Oatmeal

Banana Blueberry Baked Breakfast Oatmeal is the most deliciously comforting gluten-free breakfast with bananas and blueberries baked into nourishing, filling and wholesome oats. Perfect for meal prep or a crowd!

Healthier Greek Yogurt Blueberry Muffins

These Healthier Greek Yogurt Blueberry Muffins have a fluffy, tender crumb, are lower in sugar, and are crazy moist. Bonus- they freeze well!

Greek yogurt blueberry muffins on a white counter with fresh blueberries
blackberry coffee cake with a glaze on a white plate

Blackberry Coffee Cake With Streusel Topping

This blackberry coffee cake is studded with juicy blackberries and topped with a buttery, cinnamon kissed crumble. A true family favorite.

5 Ingredient Chorizo Salsa Breakfast Bake

We’re just combining eggs, roasted sweet potatoes, chorizo, salsa, cheese, mixing and baking until golden brown for this chorizo and salsa-infused masterpiece.

eggs Benedict casserole on a blue plate with fruit

Easy Eggs Benedict Casserole

Everything you love about Eggs Benedict without the hassle of poaching eggs and assembling. This Eggs Benedict Casserole is the easiest breakfast ever.

Fresh Strawberry Pie

This easy, fresh strawberry pie recipe is loaded with fresh berries and uses just one crust. It’s baked to perfection with a thick layer of the berry filling. 

fresh strawberry pie with whipped cream on top
Italian Lemon Cheesecake slide on white plates

Italian Lemon Cheesecake

This Italian Lemon Cheesecake is made light and fluffy with the addition of ricotta cheese. It’s got plenty of fresh lemon flavor!

Chocolate Chip Cheesecake Bars

Perfect, classic cheesecake gets studded with chocolate chips and baked in bar form for easy serving and eating with these Chocolate Chip Cheesecake Bars.

a stack of chocolate chip cheesecake bars
key lime pie bars stacked with fresh whipped cream and a lime

Key Lime Pie Bars

These key lime pie bars are the best key lime pie recipe baked into bar form and topped with plenty of fresh whipped cream. Don’t forget the graham cracker crust!

Easy Strawberry Chia Jam

Got a bunch of strawberries lying around ripe for the picking?! Look no further, this Easy Strawberry Chia Jam is just the thing to do with you abundance of berries!

grapefruit cocktail with a grapefruit slice, a shaker cap, herbs on a white background

Grapefruit Thyme Rosemary Fizz Cocktail

You’ll Love This Light And Fresh Grapefruit Cocktail That’s Infused With Rosemary And Thyme And Topped With Soda Water Or Seltzer. Try It With Vodka Or Tequila.

Rosé Spritzer Cocktail | With Elderflower & Raspberries

This super simple Rosé Spritzer is the perfect refreshing wine cocktail to sip on when you want something that’s both light and flavorful.

wine glass filled with rose spritzer
an orange crush in a clear tall glass

The Best Orange Crush Recipe

This is the best Orange Crush Recipe because it uses fresh orange juice, orange-flavored vodka, triple sec, and orange-flavored sparkling water. It’s not too sweet and it’s really fresh.

Easy Lavender Lemon Champagne Fizz Cocktails

This cocktail is crazy beautiful (I mean would ya look at that color). It only has 5 ingredients and it’s seriously perfect for any occasion.

Quick & Healthy Venison Stir Fry

Make this quick & healthy venison stir fry when you’re running short on time and you want something packed with lean protein and veggies.

venison stir fry on a light blue plate with a fork

I know a lot of people assume that because I’m a food blogger, that I must make fancy meals every night at home. Most nights, that couldn’t be further from the truth. That’s where meals like this venison stir fry come in handy.

Running 3 businesses, plus raising Miss Madi Jo can make dinner time pretty crazy, especially if I have not planned out dinners for the week in advance. Let’s be honest here, while I love being in the kitchen, there are times when I really feel that lack of motivation to cook dinner. BUT I love a one pan meal that literally takes no time at all to whip up.

This Venison Stir Fry is loaded with veggies and our favorite venison (can also be made with beef) and if/when I plan ahead and have all my veggies chopped and ready to go, I just throw everything in to a pan and it is ready to go. A hearty, healthy and easy meal that the whole family loves!

peppers, onions and carrots in a wok

THE KEY TO TENDER VENISON FOR STIR FRY IS A QUICK MARINADE

The key to making this venison stir fry taste delicious with so little effort is a simple marinade. When you’re cooking small pieces of venison (or any wild game), especially if they come from a tougher part of the animal like the leg, the trick to making sure it cooks up super tender. To do this, I recommend using a marinade that has added some flavor and helped to break down some of the tissue.

For this recipe, I just use a combo of soy sauce (or coconut aminos), lime juice and olive oil for at least 4 hours or overnight. This takes me all of about 1 minute to throw together the night before, in the morning, or at lunch time.

And then, when I’m ready to cook, all of the work is practically done for me and all I have to do is throw everything together in one pan! Voila!

peppers, onions, carrots and venison steak in a wok

INGREDIENTS AND KITCHEN TOOLS | VEGETABLES, DEER MEAT, SOY SAUCE

Made with fresh and flavorful ingredients, this dish is sure to satisfy your cravings. Gather these delightful components for a taste bud-tingling experience: succulent venison strips, vibrant bell peppers, crisp sugar snap peas, fragrant garlic, and ginger, all stirred together in a tangy and aromatic homemade sauce. Whip up this delightful stir fry in minutes for a healthy meal that will surely be a hit! Bring a contemporary twist to your cooking repertoire with our Venison Stir Fry and savor the flavors of today.

Avocado or olive oil, divided (You could also use sesame oil if you have that on hand)

Soy sauce (You can use low sodium or coconut aminos for soy free), divided

Lime, juiced

Thinly sliced venison steak (I used leg meat)

Bell peppers, julienned (I used a red and orange)

Carrots, peeled, halved and julienned

Yellow onion, sliced

Garlic cloves, minced

Head of broccoli, chopped

Water chestnuts, drained

Rice or white wine vinegar

Honey

For Serving: Rice or noodles, green onion, sesame seeds, red pepper flakes (for a little spice) and extra lime wedges (optional)

Kitchen Tools

You don’t need much to whip up this quick and easy meal. As always I recommend having a high-quality cutting board, sharp knife, and good pans such as cast iron, but for this recipe, a wok will work great.

peppers, onions, carrots and venison steak in a wok with water chestnuts on top

STEP BY STEP | FOR A QUICK & HEALTHY VENISON STIR FRY RECIPE

Step 1: Before cooking, marinate your meat for at least 4 hours or up to overnight. To marinate, in a small bowl, a bowl with a lid or ziplock bag, combine 3 tablespoons of the oil, 1/4 cup of the soy sauce/coconut aminos, the lime juice and the venison. Make sure all of the meat is coated and set it in the fridge until you’re ready to cook. 

Step 2: When you’re ready to cook, heat the remaining oil in a large skillet (I prefer cast iron), saucepan or wok over medium high heat. When the pan is hot, add the bell peppers, carrots and onion and saute for about 5 minutes, or until they start to soften. 

Step 3: Then, add the marinated venison, garlic, broccoli, water chestnuts if using, remaining soy sauce, vinegar, and honey. Saute for about 5-8 minutes, until the venison is browned on the outside and the broccoli is softened a bit. Don’t overcook it, you want the venison tender. Remove from the heat when done. 

Step 4: When you’re ready to serve, spoon the mixture over rice and garnish with sesame seeds, lime and green onion. Enjoy!

HOW TO SERVE | OVER RICE OR NOODLES

Keep it simple! Serve over some rice and top with sesame seeds, green onions, and a little sriracha if you like to spice it up.

venison stir fry on a light blue plate with a fork

STORING AND REHEATING

This Venison Stir Fry is perfect for a quick and easy dinner or meal prepping for the week ahead. Store it in an air-tight container over some rice, reheat it in the microwave when you are ready to eat, and enjoy! This will keep in the fridge for about 5 days!

OTHER QUICK AND EASY DINNER RECIPES

I cannot get enough of quick and easy meals lately, this egg roll in a bowl recipe, is also made in just one pot and is absolutely delicious. These Easy Chicken Fajita Bowls are perfect twist for taco Tuesday. We love whipping up this Sticky Ground Pork Rice Bowls, they are loaded with flavor and amazing for meal prep. Don’t forget about my Best Ever Venison Steak Sandwich to use up any leftover steak or backstrap for sandwich night.

If you are looking for more incredible venison recipes, check out my cookbook, Venison Every Day!

Love healthy venison recipes? Check out this post with the best 15 out there.

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venison stir fry on a light blue plate with a fork

Quick Venison Stir Fry

Make this quick & healthy venison stir fry when you’re running short on time and you want something packed with lean protein and veggies.

  • Author: Miss AK
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4.8 from 4 reviews
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Ingredients

  • 4 Tbsp. avocado or olive oil, divided
  • 1/4 cup + 3 Tbsp. soy sauce (or coconut aminos for soy free), divided
  • 1 lime, juiced
  • 1 lb. thinly sliced venison steak (I used leg meat)
  • 2 bell peppers, julienned (I used a red and orange)
  • 3 carrots, peeled, halved and julienned
  • 1 yellow onion, sliced
  • 3 garlic cloves, minced
  • 1/2 head broccoli, chopped
  • optional – 8 oz. water chestnuts, drained
  • 2 Tbsp. rice or white wine vinegar
  • 1 Tbsp. honey
  • Rice, green onion, sesame seeds and extra lime wedges for serving

Instructions

  1. Before cooking, marinate your meat for at least 4 hours or up to overnight. To marinate, in a bowl with a lid or zip top bag, combine 3 tablespoons of the oil, 1/4 cup of the soy sauce/coconut aminos, the lime juice and the venison. Make sure all of the meat is coated and set it in the fridge until you’re ready to cook. 
  2. When you’re ready to cook, heat the remaining oil in a large saucepan or wok over medium high heat. When the pan is hot, add the bell peppers, carrots and onion and saute for about 5 minutes, or until they start to soften. 
  3. Then, add the marinated venison, garlic, broccoli, water chestnuts if using, remaining soy sauce, vinegar, and honey. Saute for about 5-8 minutes, until the venison is browned on the outside and the broccoli is softened a bit. Don’t overcook it, you want the venison tender. Remove from the heat when done. 
  4. When you’re ready to serve, spoon the mixture over rice and top with sesame seeds, lime and green onion. Enjoy!

20 Healthy Venison Recipes | A Fresh Take on Wild Game

These easy & healthy venison recipes will help you use up your deer meat. From easy ground meat recipes to gourmet ideas, you’ll find something here!

Hand holding a prepared Mediterranean Venison Steak Bowl with a fork in it

It can be really hard to find healthy venison recipes. What you’ll find is a lot of outdated dishes that seem to be fried, or covered with sauces to mask the flavor of deer meat.

But, what you’ll find is that with the right recipes, venison is really delicious and isn’t gamey at all. It’s also a great red meat to add to a healthy diet.

KEY INGREDIENTS & KITCHEN TOOLS TO HAVE ON HAND WHEN COOKING WILD GAME

When preparing venison recipes, there are key ingredients that I like to keep in my pantry and fridge so that I can always whip something delicious up when I defrost deer meat from my deep freezer. Here’s what I like to have on hand:

1. Venison: The star of the show, ensuring you have fresh and high-quality cuts is essential. You can also use a variety of game meat for these recipes as well, elk, moose, antelope and so much more! 

2. Herbs and Spices: My staples include Italian seasoning, herbs de Provence, curry powder, garlic powder, onion powder, thyme, rosemary, chili powder, kosher salt and black pepper. My cookbook has a whole list!

3. Marinades: A good marinade can tenderize the meat and bring out its natural flavors. Consider using red wine, Worcestershire sauce, or balsamic vinegar as a base for your marinades. I also have an incredible All-Purpose Marinade that is perfect for any cut of meat. 

4. Stock or Broth: Stock or broth (chicken, vegetable, or beef broth all work) is the perfect liquid ingredient to have on hand to add to recipes, it helps keep the meat moist and intensifies the overall taste. Check out my Homemade Venison Stock recipe!

5. Butter or Olive Oil: These fats are perfect for cooking venison as they add richness and prevent it from drying out.

6. Vegetables: Pairing your venison with vegetables, such as potatoes, carrots, celery, onions, and garlic cloves, not only adds color to your plate but also complements its earthy flavors. Diced tomatoes and tomato paste are also great ingredients to have on hand for a pop of flavor!

By having these key ingredients on hand, you’ll be well-equipped to create delicious and memorable venison dishes that are sure to be a hit!

Kitchen Tools 

There are quite a few kitchen essentials that I always have on hand when cooking with Venison. Whether you are cooking your meat in a smoker, a cast iron skillet, a slow cooker, or baking pan, it is always important to make sure you have the best quality equipment to help your meat cook evenly and properly. I also recommend a sharp knife for cutting your meat and a good quality cutting board. Lastly, I always have my meat thermometer on hand for making sure my venison reaches the proper internal temp. This also makes for a great gift!

WHY IS VENISON HEALTHY?

Did you know that venison packs, on average, a whopping 35 grams of protein per 4 oz serving with only 4 grams of fat and 180 calories? It’s also really high in iron, making it a great substitute to ground beef because it’s lower in fat and calories.

Another great thing about venison is that most people know where it’s coming from. If you have venison in your freezer, you or a family member or friend most likely sourced the grass-fed, free-range protein. No growth hormones, pesticides in feed – just food from the land. What could be better than that?

Now that we know venison is a great addition to a healthy diet, let’s find you some recipes.

THE BEST HEALTHY VENISON RECIPES

Here are a few of my favorite venison recipes that are great healthy meal ideas. I can’t wait to see which one is your favorite!

Gluten-Free Venison Meatballs (aka the best venison meatballs ever)

These are the perfect blend of venison and ground pork, mixed with almond meal instead of breadcrumbs for these healthy little morsels! Serve them with zoodles for a great, healthy meal.

Gluten-Free Venison Meatloaf

I love this recipe SOO much. You’ll use Almond meal instead of bread crumbs & I use coconut sugar to sweeten the tomato glaze.

sliced smokey venison meatloaf on a wood platter with a knife
roasted venison backstrap recipe sliced on a wood board with herbs and garlic

Venison Backstrap

The backstrap (or deer loin) is one of the most popular prime cuts of venison. This roasted venison backstrap recipe is easy and delicious, just season, roast in the oven, slice and enjoy.

Healthier Venison Stroganoff

This recipe uses coconut milk and Greek yogurt instead of heavy and sour cream for the gravy. With tender mushroom and the perfect blend of seasonings, serve this over some egg noodles or roasted spaghetti squash for a quick & delicious meal!

venison stroganoff on a plate with a black charger and a silver fork and parsley
Mediterranean Venison Steak Bowls in white bowl with fork and sliced steak in background

Mediterranean Steak Bowls

Roast is typically a heavier meal, but with venison being so lean, it’s much lighter than beef. Serve it with plenty of vegetables for a balanced meal.

Taco Style Instant Pot Stuffed Peppers with Venison

I love these easy guys! An entire meal in a delicious and healthy bell pepper! So many veggies, and lean meat. If you looking for some Taco Tuesday inspo, check out my Ground Venison Tacos.

Instant pot stuffed peppers with venison and chipotle aioli on a while place with tomatoes and lettuce on top.

Garlic & Herb Venison Marinade Recipe – by MeatEater

I love simple marinades for large or tough cuts of venison. Everyone has garlic and herbs tucked in the fridge, so whip them out for this easy recipe.

Whole30/Paleo Venison Burgers with “Special Sauce”

Sweet potato buns, fresh veggies and healthy “special sauce” will make you love healthy burger night.

a venison burger with a bite out of it and sweet potato bun on a white small plate

Instant Pot Venison Roast

Roast is typically a heavier meal, but with venison being so lean, it’s much lighter than beef. Serve it with plenty of vegetables for a balanced meal.

Venison Stir Fry

Make this quick & healthy venison stir fry when you’re running short on time and you want something packed with lean protein and veggies. Just serve over rice and enjoy!

venison stir fry on a light blue plate with a fork

Grilled Venison Loin – by Hank Shaw

Learn how to grill venison well so that it’s juicy and tender. Since it’s so lean, it’s the perfect healthy thing to make outdoors on the grill.

Wholeo30/Paleo Venison Shepherd’s Pie

Venison Shepherd’s Pie combines tender venison, veggies, and mashed potatoes for a simple & impressive dinner.

Gluten-Free & Low Carb Venison Parmesean – by Texas Granola Girl

Lightened-up parmesan is the perfect healthier comfort food option. Made with homemade sauce and that melted mozzarella cheese, YUM, this one is always a hit!

Instant Pot Venison Stew

This rich and tender stew comes together quickly for the perfect rustic, comforting dinner to use up your harvest.

venison burrito bowls with sour cream, cheese and black beans in a white bowl

Venison Burrito Bowls

These venison burrito bowls are loaded with beans, ground venison, homemade salsa, and all the toppings. This recipe deserves a spot in your rotation!

Smoked Venison Tenderloin


This Smoked Venison Tenderloin is marinated in a fresh, citrus marinade before spending time in the smoker. It’s tender, flavorful, smokey, juicy, and easy to do.

venison steak salad in a bowl with goat cheese, tomatoes, avocado and walnuts

Ultimate Venison Steak Salad

This is the ultimate venison steak salad recipe. It’s packed with tender deer meat, lots of leafy greens, tomatoes, avocado, walnuts, dried cherries, cheese and a super simple homemade balsamic dressing. 

Venison Egg Roll In A Bowl

A healthy, fast, and flavorful way to use up ground deer meat for a light dinner or meal prep idea.

venison egg roll in a bowl in a white bowl on a black plate

Venison Vegetable Soup

Throw everything in to a pot and simmer until tender, resulting in the most flavorful soup you’ll ever have.

Award Winning Venison Chili

Learn how to make award-winning venison chili with ground deer or elk meat you have in the freezer. Simple, flavorful, and well-balanced.

Bowl of venison chili with spoon in bowl topped with shredded cheddar cheese, avocado and a side of corn bread

I can’t wait to hear which recipe you try first! If you’re looking for more ways to cook juicy, tender, and delicious venison, check out some of my favorite ground venison recipes. Don’t forget to grab a copy of my cookbook, Venison Every Day!

Easy Instant Pot Venison Stew (slow cooker friendly)

Rich and tender Easy Instant Pot Venison Stew comes together quickly for the perfect rustic, comforting dinner to use up your harvest in the freezer.

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Rich and tender Easy Instant Pot Venison Stew comes together quickly for the perfect rustic, comforting dinner to use up your harvest in the freezer. 

I honestly don’t know how to fully describe how impressed I was with this instant pot venison stew the first time I made it. Most of the time, I like to make venison stew on the stovetop, and you can never go wrong with this Irish Stew. But when I’m in a pinch and don’t have 2 hours to wait for the meat to get tender, this is the trick. If you love cooking in your Instant Pot and are looking for some more recipes, I recommend trying my Instant Pot Venison Shepherd’s Pie and my Instant Pot Venison Roast Recipe, too! They are both easy to whip up and are sure to be a hit.

For this IP Venison Stew recipe, I quickly diced up a mirepoix, or onions celery, and carrots. That’s the base of any good French soup or stew. I kept the rest of the ingredients simple because I didn’t want anything fancy. I added a French spice blend called herbs de Provence. It’s lovely and Wal Mart actually has a great organic variety for under $3. So sorry, no substitutions there. So, get you some herbs de Provence, friends.

This is the most tender piece of venison I’ve ever had in maaahhhh life, friends, because of the Instant Pot. I KID YOU NOT. This stew is honestly beautiful. It’s rustic, simple and even the most staunch venison opposer would probably fall in love with it. Instant Pot:1 Allie: 1 (I call this a win win situation).

venison sauteed in an instant pot with a wooden spoon

INGREDIENTS AND KITCHEN TOOLS | DEER MEAT, VEGETABLES, HERBS,

Ready to satisfy your hunger with the irresistible flavors of this Instant Pot Venison Stew! This hearty and comforting dish is the perfect way to warm yourself up on a chilly, snowy evening. Imagine tender chunks of succulent venison, mingling with a medley of colorful vegetables, all simmering in a rich and savory broth. The aroma alone is enough to make your mouth water! So, gather your ingredients – fresh venison, aromatic herbs, hearty vegetables – and let’s dive in! Here is what you are going to need:

  • Olive oil
  • Venison stew meat, diced with all sinew removed – I used leg meat*
  • Herbs de Provence
  • Salt
  • Black pepper
  • Diced potatoes, I left the skin on (I bet sweet potatoes would work here too!)
  • Diced carrots
  • Diced celery
  • Onion, diced
  • Garlic cloves, minced
  • Diced tomatoes
  • Unsalted beef stock or venison stock (you could also use vegetable broth or chicken broth here)
  • Worcestershire sauce

Kitchen tools:

You don’t need much to complete this quick and easy venison roast recipe. Just some simple kitchen tools that I always recommend having on hand: 

STEP BY STEP | INSTANT POT VENISON STEW RECIPE

Step 1: Dice the potatoes, carrots, celery and onion. Mince the garlic. Set aside in a bowl.

Step 2: Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.

Step 3: Add the olive oil to the bottom of the pot and add the cubed venison. Add the spices and seasoning.

Step 4: Turn the Instant Pot to “Saute” for 10 minutes.

Step 5: Allow the venison to saute for 5 minutes and add the bowl of vegetables. Saute until the cycle ends with the lid off.

Step 6: Add the tomatoes, broth and Worcestershire sauce. Stir well, secure the lid, and seal the valve.

Step 7: Select “Manual” or “Pressure Cook” on high pressure and adjust the time to 30 minutes. Allow the Instant Pot to do its thang. Go pour some wine, do your nails, whatever.

Step 8: When the cycle finishes, allow it to naturally release for 10 minutes before turning the knob to venting according to manufacturer’s instructions.

Step 9: Allow the Instant Pot to vent fully, remove the lid and serve!

NOTES:

  • Beef would work well, too! You can use any cut of venison, backstrap would be lovely. Leg meat is tough, so this recipe helps it to be tender and delish!
  • Herbs de Provence is a French spice blend. It’s lovely and Wal Mart actually has a great organic variety for under $3. If you have to substitute, use Italian seasoning.
vegetables and venison in an instant pot all diced up

Cooking Tip

If you want to make this in the slow cooker, saute the venison in a pan and add it to the slow cooker with all of the other ingredients. Let it cook for 4-5 hours on high or 8 hours on low.

HOW TO SERVE

Instant Pot venison stew is a delicious and nutritious meal that combines the modern convenience of the Instant Pot with the rustic charm of this lean and flavorful meat. You don’t need much to serve up this delicious dish. To serve this delightful dish, ladle a generous portion of the piping hot stew into your bowl, serve with a slice of crusty bread, biscuit, cornbread, whichever you prefer, and enjoy!

STORING AND REHEATING

If you have some leftover roast and are wanting to pack it away for lunches throughout the week. Store in an airtight container in the fridge for 3-5 days. You can reheat in the microwave or stove top until warm.

COMMONLY ASKED QUESTIONS

How Do You Get Venison To Be Tender In Stew? 

This is one of my most frequently asked questions. And for you, I have two tips. 

  1. Remove all sinew.
  2. Sear and braise – low & slow 

What is sinew, you ask?

Sinew is the silvery connective tissue that you see running through your venison. When it isn’t removed, it causes venison to curl up like a rubber band and get really tough.

I love stew because you can cut venison into small, bite-sized pieces and remove the sinew as you go. This helps each bite of venison to be ultra-tender.

OTHER INSTANT POT VENISON RECIPES

If you love this recipe, you’ll LOVE my Instant Pot Venison Shepherd’s Pie. Make sure you also check out my Instant Pot Venison Roast Recipe, too! They are both easy to whip up and are sure to be a hit.

If you are looking for more amazing venison recipes, make sure you grab a copy of my cookbook, Venison Every Day!

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Easy Instant Pot Venison Stew (slow cooker friendly)

Rich and tender Easy Instant Pot Venison Stew comes together quickly for the perfect rustic, comforting dinner to use up your harvest in the freezer.

  • Author: Miss AK
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes + heating and release time
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 40 reviews
Scale

Ingredients

  • 1 Tbsp. olive oil
  • 1 lb. venison, diced with all sinew removed – I used leg meat*
  • 2 tsp. herbs de Provence
  • 1 tsp. salt
  • 3/4 tsp. black pepper
  • 4 cups diced potatoes, I left the skin on
  • 2 cups diced carrots
  • 1 cup diced celery
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 15 0z. can diced tomatoes
  • 4 cups unsalted beef stock or venison stock
  • 3–4 dashes Worcestershire sauce

Instructions

  1. Dice the potatoes, carrots, celery and onion. Mince the garlic. Set aside in a bowl.
  2. Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.
  3. Add the olive oil to the base of the Instant Pot and add the cubed venison. Add the spices and seasoning.
  4. Turn the Instant Pot to “Saute” for 10 minutes.
  5. Allow the venison to saute for 5 minutes and add the bowl of vegetables. Saute until the cycle ends with the lid off.
  6. Add the tomatoes, broth and Worcestershire sauce. Stir well and secure the lid.
  7. Select “Manual” or “Pressure Cook” on high pressure and adjust the time to 30 minutes. Allow the Instant Pot to do its thang. Go pour some wine, do your nails, whatever.
  8. When the cycle finishes, allow it to naturally release for 10 minutes before turning the knob to venting according to manufacturer’s instructions.
  9. Allow the Instant Pot to vent fully, remove the lid and serve!

Notes

  • beef would work well, too! You can use any cut of venison, backstrap would be lovely. Leg meat is tough, so this recipe helps it to be tender and delish!
  • If you want to make this in the slow cooker, saute the venison in a pan and add it to the slow cooker with all of the other ingredients. Let it cook for 4-5 hours on high or 8 hours on low.
  • herbs de Provence is a French spice blend. It’s lovely and Wal Mart actually has a great organic variety for under $3. If you have to substitute, use Italian seasoning.

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How to Cook Venison Chops | No Marinade Needed

Venison chops or backstrap medallions are simple to cook. You need a hot pan or grill, salt, pepper, lemon and good technique. It’s easy!

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Well, hi, friends! Do you have a bunch of venison chops on hand?! Lucky you, they are typically the first cut that disappears from our freezer. This recipe will help you fall in love with them and use ’em up! Today, we’re diving into the world of venison chops, and let me tell you, it’s gonna be a wild ride in flavor town without the need for a marinade! We’re about to take those venison chops to the next level.

If you are ready to roll out your Traeger, or want some yummy chops without the grill, this recipe is for you. But if you’re like us, and ready to roll out the smoker, you have to try my Grilled Deer Backstrap Recipe. It is so juicy and tender, plus the leftovers make for the Best Ever Venison Steak Sandwich. I also cannot wait to grill up these Traeger Grilled Chicken Thighs for a quick weeknight dinner. Summer also calls for campfire season, and if you haven’t made these Venison Foil Packet Meals | Oven, Grill & Campfire, I know the whole family is going to love these.

Now, I know many of my readers swear by marinades, but let me share a little secret—sometimes, simplicity is the key to greatness. So, grab those beautiful venison chops, a few simple ingredients and you’re about to be mind blown. You’ll end up with flavorful, juicy venison that’ll make your taste buds go wild. So, next time you’re in the mood for a wild adventure in the kitchen, give this no-fuss recipe a whirl and let the venison celebration begin!

Prefer watching a video to learn? Check out the YouTube video I made for you!

YouTube video

INGREDIENTS & KITCHEN TOOLS

The ingredients you’ll need for these simple deer chops are:

  • Venison chops
  • Sea Salt (good quality if you can. I like to use Celtic sea salt before cooking and Maldon sea salt to finish)
  • High heat tolerant oil (duck fat, avocado oil, tallow, clarified butter, etc)
  • Garlic cloves
  • Fresh thyme
  • Fresh cracked black pepper
  • Lemon

Kitchen Tools

Just like the ingredients, you only need a handful of simple kitchen tools to prepare these venison chops. I always recommend a high quality pan, cast iron pan (preferred), or grill pan, this will help get the most perfect sear on your chop. I always recommend a meat thermometer too. You’ll also need a cutting board or plate to season your meat and eventually allow to rest on.

patting raw deer meat dry on a plate

STEP BY STEP

Cooking perfect venison chops couldn’t be more simple.

Step 1: Remove the chops out of the fridge about 30 minutes prior to cooking so they can start to come to room temperature and cook more evenly. Place venison on a plate on some paper towels and then, PAT THEM DRY. You always want to pat proteins dry before searing because it creates a better, harder seat and crust on the meat.

Step 2: Heat a cast iron pan or grill over medium-high heat. I prefer the cast iron method so I’ll talk about that here. But know you can also use your grill and you can preheat that to medium-high, too.

Step 3: While your pan heats, salt the meat generously and pat it dry AGAIN with a towel. When the pan is hot, add some sort of high heat tolerant cooking fat (duck fat, avocado oil, etc) and add the meat to the pan.

Step 4: Cooking time will vary depending on the size of your chops. But, when you have a nice sear on one side (anywhere from 2-5 minutes) flip the meat. Then, add about 1-2 tablespoons of butter, smashed garlic cloves, and fresh thyme to the pan. Tilt the pan to the side and baste the meat by spooning the butter and aromatics over the chops.

Step 5: Once the internal temperature reaches about 115-125F, remove the meat from the pan. If you’re grilling just flip and grill on each side for 2-5 mins. You do NOT want to cook venison over medium-rare. I like rare plus. Trust me and get used to cooking it this way.

Step 6: Let it rest for at least 10 minutes before slicing against the grain.

Step 7: Season with some fresh cracked pepper, flakey salt (or regular salt – just a pinch), and a little squeeze of lemon. You’re done! That’s all there is to it.

venison soaked in buttermilk in a cast iron pan

COMMONLY ASKED QUESTIONS

What are chops on a deer?

Chops are cuts of meat from the backstrap or loin of the deer that run along its back from the shoulder to the hindquarter. You’ll see this cut done whole (often called the backstrap) or cut into chops with either part of the backbone or rib (this is what you’ll notice with a “tomahawk steak”) or boneless.

In short, chops are delicious cuts sourced from the loin meat running next to the spine.

Some people butterfly their chops to create a larger surface area of the meat but I prefer to leave them whole with this recipe so they don’t overcook (they’ll look like a fillet mignon from the tenderloin of beef).

A common misconception – chops are from the loin, not from the tenderloin.

How do you get venison chops tender?

Venison chops are some of the most sought-after cuts out of a deer because they’re naturally so tender. They’re tender because they’re non-loadbearing and free of connective tissue. The more a muscle bears weight the more muscle fibres it contains making it tough. For example, shoulder meat is best left on the bone and braised low and slow because the meat is so tough. And connective tissue can be rubbery when it isn’t cooked low and slow giving it a chance to melt.

So, for venison chops, the real key to keeping them tender is to not overcook them. You’re looking for medium-rare or even rare plus – I pull my steaks from a heat source between 115F-125F.

Do you have to marinate deer chops or the backstrap?

No! Now, you certainly can if you’re looking for something different, a brighter flavor, you don’t like the taste of deer meat, or you’re cooking for people who don’t eat venison often. But it certainly isn’t necessary. In this recipe, we won’t use any marinade and I’ll show you how to make the best venison chops in the world that rival any meat you’d get in a steakhouse.

You might want to consider using my All-Purpose Venison Marinade or Soaking In Buttermilk if any of these are true for you:

  • You have a less palatable animal due to the age, gender, location, diet, time of year harvested, hormones present during the time of kill, improper field dressing, improper processing (and the meat is still safe to eat)
  • You don’t really love the taste of venison but you don’t want to waste it (and you shouldn’t!)
  • You’re cooking for people skeptical of wild game
  • You have a TON of meat in the freezer and you just need a change!
venison chops sliced on a white plate with salt and thyme

STORING AND REHEATING

This is a very fast and easy main dish but it doesn’t make for the best leftovers so it’s best to make venison chops just before you want to eat them.

To prep, all you need to do is defrost your meat and make sure you have all of the ingredients (however I bet you have all of them right now). You can defrost the chops on a paper towel-lined plate to aid in the drying process.

Reheating venison steaks or chops isn’t ideal because it causes them to be overcooked. Because of the low fat content and rich “wild flavor, I don’t recommend this. However, if you have leftovers we love eating venison chops cold over a steak salad. The Blue Cheese Seak Salad from my cookbook, Venison Every Day, is divine.

venison chops on a white plate with salt and thyme

OTHER VENISON RECIPES YOU’LL LOVE

If you are on the hunt for some venison recipes that the whole family will love, I have some goodies for you. The secret ingredient in these Venison Burgers will take them to the next level, they are juicy, flavorful and are sure to be added to your weekly menu. Taco Tuesday wouldn’t be complete without these Venison Tacos. If you are ready to whip out the smoker, my Smoked Venison Tenderloin has the most delicious flavor and is great for serving a crowd. For a quick and easy dinner, ready in under 30 minutes, my Venison Egg Roll In A Bowl is on repeat in our home, simple to make and absolutely delicious!

For more incredible venison recipes, make sure you check out my cookbook, Venison Every Day!

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venison chops on a white plate with salt and thyme

How to Cook Venison Chops | No Marinade Needed

Venison chops or backstrap medallions are simple to cook. You need a hot pan or grill, salt, pepper, lemon and good technique. It’s easy! No marinade is needed here.

  • Author: Miss AK
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop/Grill
  • Cuisine: American
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews
Scale

Ingredients

  • 4–6 venison chops
  • 1–2 tsp. salt (good quality if you can. I like to use Celtic sea salt before cooking and Maldon sea salt to finish)
  • 1 Tbsp. high heat tolerant oil (duck fat, avocado oil, tallow, clarified butter, etc)
  • 3–4 garlic cloves, peeled and smashed 
  • 4–5 fresh thyme sprigs
  • 1/2 tsp. fresh cracked pepper
  • 1 tsp. fresh lemon juice 

Instructions

  1. First, you’re going to remove the chops out of the fridge about 30 minutes prior to cooking so they can start to come to room temp and cook more evenly. Then, PAT THEM DRY. You always want to pat proteins dry before searing because it creates a better, harder seat and crust on the meat.
  2. Next, heat a cast iron pan or grill over medium-high heat. I prefer the cast iron method so I’ll talk about that here. But know you can also use your grill and you can preheat that to medium-high, too.
  3. While your pan heats, salt the meat generously (about 1/4 tsp. per chop) and pat dry AGAIN with a towel.
  4. When the pan is hot, add some sort of high heat tolerant cooking fat (duck fat, avocado oil, etc) and add the meat to the pan.
  5. Cooking time will vary depending on the size of your chops. But, when you have a nice sear on one side (anywhere from 2-5 minutes) flip the meat. Then, add about 1-2 tablespoons of butter, smashed garlic cloves, and fresh thyme to the pan. Tilt the pan to the side and baste the meat by spooning the butter and aromatics over the chops.
  6. Once the internal temperature reaches about 115-125F, remove the meat from the pan. If you’re grilling just flip and grill on each side for 2-5 mins. You do NOT want to cook venison over medium-rare. I like rare plus. Trust me and get used to cooking it this way.
  7. Let it rest for at least 10 minutes before slicing against the grain.
  8. Season with some fresh cracked pepper, flakey salt (or regular salt – just a pinch), and a little squeeze of lemon. You’re done! That’s all there is to it.
YouTube video

Best Ever Venison Meatballs

These Venison Meatballs are the best ever. They’re tender and meaty, but not gamey at all. You can make a big batch of them to use up that ground deer meat.

venison meatballs in a black bowl with red sauce

I have to confess that ground venison was not always my favorite thing to use when making recipes with ground meat. I grew up eating beef and turkey, like a lot of people. But, these venison meatballs are to DIE for and they are a staple in our house. 

We had friends over for dinner the other week, and I had spent the day testing and photographing recipes.  It’s always a gamble serving wild game when we have company, but these are ALWAYS a hit. Along with these Marry Me Venison Meatballs and my Smoked Venison Meatballs. What is it about the humble meatball that bring people together, lol!

When I make this recipe, I usually make a double batch so I could freeze half to reheat on a busy day. The tough part is saving them for the freezer because as soon as they come out of the oven, my husband starts snacking on them! I swear, he eats them like candy. My daughter even eats them, too.

You can serve these over pasta, in a meatball sub, over veggies – however you want! If you need a good sauce recipe, just omit the meat in my weeknight bolognese recipe for an easy sauce!

INGREDIENTS & KITCHEN TOOLS | FOR THE BEST-EVER JUICY & FLAVORFUL MEATBALL RECIPE

You might be wondering…what is the best way to get a delicious meatball from venison? Traditionally meatballs use a blend of ground beef, pork, and veal. Here’s what I use when I’m working with wild game:

  • Olive oil
  • Yellow onion
  • Garlic cloves
  • Red wine vinegar
  • Italian seasoning
  • Salt & Black Pepper
  • Ground venison
  • Ground pork
  • Egg
  • Almond meal (instead of breadcrumbs, trust me on this one, but Panko does work well too!)

I do like to add a bit of ground pork . Not only does this add flavor, but it adds a little bit of fat (which adds incredible moisture to your meatballs). Venison is a very lean meat which is wonderful, but when you want a dish to be really succulent (who doesn’t want a succulent meatball?) adding a bit of extra fat is always a good idea. I get ground pork in bulk from my local farm and it always work great.

Of course, if you don’t want to use extra ground pork, you don’t have to. Especially if deer meat is a regular part of your diet, you may opt to use only venison. The meatballs will be a bit drier, but they will still be SO tasty.  Just follow the meat ratio of the recipe below.

STEP BY STEP | FOR THE MOST JUICY AND TENDER VENISON MEATBALLS

These meatballs come together in no time with the most delicious and fresh ingredients. The best part is you can easily make these in advance by freezing them or placing in the refrigerator until ready to bake.

Step 1: Preheat the oven to 375 F.

Step 2: Heat the olive oil in a pan over medium-high heat and add the onion. Saute for about 4 minutes and add the garlic, red wine vinegar, Italian seasoning, salt, and pepper. Cook until lightly caramelized. This step is crucial for building flavor. I never add raw onion and garlic to meatballs or meatloaf.

Step 3: Add the onion and garlic mixture to a large bowl with the venison, pork, egg and almond meal. Mix well (I like to use my hands).

Step 4: Scoop the meatball mixture out into even balls and place on a baking sheet, I like to use a large cookie scoop with about 1 + 1/2 tablespoons in each ball. (optional: you can line your baking sheet with parchment paper for easier clean-up).

Step 5: Place in the oven for 20 – 25 minutes until the meatballs are golden brown and cooked through (You can use a thermometer to make sure they reach and internal temperature of 165 degrees F).

Step 6: Remove any fat that has rendered off the meatballs.

Step 7: Add them to your favorite sauce, or freeze them on a flat cookie sheet in the freezer and store in a large bag or container when frozen to use later.

Cooking Tip

Highly recommend doubling or tripling these meatballs. They freeze great and are the perfect quick and easy dinner. Just pop into your favorite sauce and serve with some pasta and, voila!

baked meatballs on a gold baking sheet

HOW TO SERVE YOUR COOKED MEATBALLS | SPAGHETTI & MARINARA SAUCE, GRAVY & MASHED POTATOES, OR MEATBALL SOUP

I love using these meatballs for a classic spaghetti and meatball recipe. Just pop your meatballs into my favorite marinara sauce, simmer until the meatballs are warmed through, top it with a little fresh parsley, basil and parmesan cheese, and serve with some crusty bread for a quick and easy dinner the whole family will love. Also try these Swedish meatballs in a rich and creamy sauce from my cookbook, OMG YUM! Soup season is in full swing and these would taste amazing as a hearty & cozy Meatball Soup.

STORING AND REHEATING VENISON MEATBALLS

Freeze: After cooking the meatballs, transfer to an airtight container or freezer bag. These will keep for up to 3 months.

Refrigerate: Let cool and store in an airtight container in the fridge for up to 5 days. Simply reheat in the microwave until warmed through.

Don’t worry if the fat renders out. Just scoop the meatballs out around it, and let them cool and freeze them for later, or add them right into your favorite sauce before serving.

OTHER VENISON RECIPES YOU’RE GOING TO LOVE

If you’re looking for more easy & flavorful recipes for venison, go check out my bestselling cookbook, Venison Every Day!

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Best Ever Venison Meatballs

These Venison Meatballs are the best ever. They’re tender and meaty, but not gamey at all. You can make a big batch of them to use up that ground deer meat.

  • Author: Miss AK
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 17 reviews
Scale

Ingredients

  • 2 Tbsp. olive oil
  • 1 yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. Italian seasoning
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 lb. ground venison
  • 1/2 lb. ground pork
  • 1 egg
  • 1/4 cup almond meal

Instructions

  1. Preheat the oven to 375 F.
  2. Heat the olive oil in a skillet over medium-high heat and add the onion. Saute for about 4 minutes and add the garlic, red wine vinegar, Italian seasoning, salt, and pepper. Cook until lightly caramelized.
  3. Add the onion and garlic mixture to a large bowl with the venison, pork, egg and almond meal. Mix well (I like to use my hands).
  4. Scoop the meatball mixture out into even balls, I like to use a large cookie scoop with about 1 + 1/2 tablespoons in each ball.
  5. Place in the oven for 20 – 25 minutes until the meatballs are golden brown and cooked through.
  6. Remove any fat that has rendered off the meatballs.
  7. Add them to your favorite sauce, or freeze them on a flat cookie sheet in the freezer and store in a large bag or container when frozen to use later.

Nutrition

  • Serving Size: about 4-5 meatballs
  • Calories: 314
  • Sugar: 1 g
  • Sodium: 481 mg
  • Fat: 21 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 1 g
  • Protein: 28 g
  • Cholesterol: 311 mg

this post was originally posted in november 2018 and was updated march 2021.

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