Miss Allie's Kitchen

Whole & Healthy Home Cooking

You are here: Home / Archives for venison

venison

How to Braise Venison Shanks That Are SO Tender

Learn how to braise venison shanks easily so that they get fall-apart tender. All you need is this perfectly flavored braising liquid and low and slow roasting.

shanks in a baking dish that have braised

What are venison shanks?

Deer shanks are typically a cut of meat that is below the knee, it’s really a piece of leg meat. A lot of people tend to toss them aside, or use the small amount of meat for more ground meat.

Shanks have a lot of connective tissue because they’re located on the leg of the animal. This helps a deer…walk, just like you. Many people don’t like using shank meat because it can be tough.

BUT, they can be delicious if cooked properly.

shanks searing in cast iron

How do you cook them?

The secret to really great shanks is braising. Venison shanks are popularly used in Osso Bucco. Osso Bucco is an Italian dish, typically made with veal. It takes pieces of shank and braises them until tender. You’ll see pictures with the meat circled around the bone, they kind of look like a small ribeye…kind of.

But, you don’t have to cut up shank into pieces like you do in Osso Bucco to have a really great dish. Our butcher gives us the shank whole, and if I don’t feel like sawing the bone apart (which is like 90% of the time, lol), a whole shank is what I work with! Braising is the way to do that.

shanks in a baking dish that have braised

Braising is cooking something low and slow in liquid.

To braise a shank, I first like to get a good sear on the meat in a hot pan. Then, I de-glaze my pan with the cooking liquid (for this recipe I’m opting for wine and stock) for more flavor. Then, I add the meat to the braising liquid, add some aromatics (garlic, lemon zest, thyme), acid (this helps break down tissue) and seasoning.

Everything is covered with a lid or foil and it goes into the oven, and cooks low and slow. From time to time, I like to baste the meat with the liquid to make sure each inch is covered.

venison shanks on a white place

What do I do if my shank meat is still tough when I take it out of the oven?

Chances are, you just need more cooking time. Place your meat back in the oven, covered, for 15 minute incraents until it is tender and pulling away from the bone.

Every animal is different, and I do find that this varies, so just keep braising and be patient!

venison shanks on a white place

Love venison recipes? You’re going to love my red wine venison roast that braises in the Instant Pot!

Print
venison shanks on a white place

How to Braise Venison Shanks That Are SO Tender

  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: 2 and 1/2 hours
  • Total Time: 2 hours and 40 minutes
  • Yield: about 4 servings 1x
Print Recipe

Description

Learn how to braise venison shanks easily so that they get fall-apart tender. All you need is this perfectly flavored braising liquid and low and slow roasting.

Scale

Ingredients

  • 1 Tbsp. olive oil
  • 2–3 venison shanks
  • 1 and 1/2 tsp. salt, divided 
  • 2 cups beef or venison stock
  • 1 cup red wine
  • 3 Tbsp. balsamic vinegar
  • 3 Tbsp. tomato paste
  • 4 garlic cloves, minced  
  • 1 tsp. pepper
  • 1 tsp. lemon zest
  • thyme sprigs

Instructions

  1. Preheat the oven to 300F. 
  2. Heat the olive oil in a large pan over medium high heat. Sprinkle the shanks with 1/2 teaspoon of the salt. 
  3. When the pan is hot, add the venison shanks (you may need to do this one at a time depending on the size of your pan) and sear them all over until they’re nicely browned. 
  4. Place the shanks into a large dutch oven with a lid or a baking dish large enough to hold all of them. 
  5. Mix together the stock, wine, balsamic vinegar, tomato paste, garlic cloves, pepper, lemon zest, and remaining teaspoon of salt. 
  6. Deglaze the pan you seared the shanks in with liquid and then pour the liquid over the shanks. Place a few thyme sprigs on top of the shanks. 
  7. Cover the baking dish/Dutch oven with foil or a lid and slide into the oven. 
  8. Allow this to roast, basting the meat with the liquid about every hour, for 2-3 hours, or until it is falling off the bone. 
  9. Serve with the braising liquid!
  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Keywords: shank, venison shank, venison, deer meat, wild game, braising

Shepherd’s Pie Soup

Shepherd’s Pie Soup is all of the ingredients for your favorite Shepherd’s Pie in a cozy bowl of soup. It’s packed with potatoes, veggies, & meat.

My husband loves Shepherd’s pie. And I’m sure he wishes I would make it more often than I already do. To save time, I did develop this Instant Pot version, but there’s something about whipping potatoes that keeps it out of the easy dinner category for me. That’s where Shepherd’s Pie Soup comes in!

This is one of those meals that feels like a weeknight cheater. I make it, ladle it up, my hubby is crazy excited, and I feel like I’m serving something I slaved over…but I really didn’t.

shepherd's pie soup in a terra-cotta bowl on a blue plate with a striped napkin

I think this is important during the week. Sometimes it feels like we’re all rushing from work, to the gym, activities, meetings, practice – whatever. It’s important for us to find time to slow down, talk and appreciate a quiet meal at home.

Something that helps is eating at the dinner table at least 3 nights a week. You might read this and be like…”don’t you eat at the table for every meal?”. The answer, unfortunately, is not always.

I feel like every so often we get stuck in a rut of eating at the counter bar or the couch. Things get busy, and sitting down to the table feels like a chore. But, every time we do, we’re both surprised by how easy conversation flows without distraction. It’s good for the soul…and so is this soup!

potatoes and veggies cooking in a pot

Shepherd’s Pie Soup is everything you love about Shepherd’s Pie…in a soup form!

Instead of making a meaty filling and covering everything with whipped potatoes, we’ll add the following ingredients to a rich broth flavored with a little bit of dark beer:

  • Diced potatoes
  • Diced onion
  • Diced carrots
  • Diced celery
  • Ground meat – either venison or beef will work (so will lamb but I haven’t tried it)
  • Garlic
  • Peas
meat, potatoes and veggies cooking in a pot

So really, it’s just the star ingredients of Shepherd’s pie, coming together to make something much less labor intesnsive.

beef broth poured over vegetables in a pot

Is it hard to make?

If you can boil a pot of water and chop some vegetables, you can make this soup! All you have to do is saute everything together, add the liquid, and let it simmer away on the stove.

One tip – don’t add the peas until you’re just about ready to serve. This helps them stay nice and fresh…no one likes mushy, soggy peas.

Other than that, this soup is just about as foolproof as it gets!

shepherd's pie soup in a terra-cotta bowl on a blue plate with a striped napkin

If you’re a huge Shepherd’s Pie Fan, don’t forget to check out my Instant Pot Version, AND my Whole30 Venison Shepherd’s Pie with hunks of tender venison.

Print
shepherd's pie soup in a terra-cotta bowl on a blue plate with a striped napkin

Shepherd’s Pie Soup

  • Author: Miss AK
Print Recipe

Description

Shepherd’s Pie Soup is all of the ingredients for your favorite Shepherd’s Pie in a cozy bowl of soup. It’s packed with potatoes, veggies, & meat.

Scale

Ingredients

  • 1 Tbsp. olive oil
  • 1 onion, diced
  • 1 cup diced carrots
  • 1 cup diced celery 
  • about 4 cups (or 3 medium potatoes) diced potatoes 
  • 1 lb. ground beef or venison*
  • 3 garlic cloves, minced 
  • 2 Tbsp. tomato paste
  • 1/2 cup dark beer (like a porter, stout, preferable Guinesses) 
  • * 1 Tbsp. apple cider vinegar (only use if using venison)
  • 4 cups unalted beef stock (or broth)
  • about 10 dashes Worchestershire 
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. ground, dried sage
  • 1 and 1/2 cups frozen peas

Instructions

  1. Heat the olive oil in a large stock pot over medium heat. When hot, add the onion, carrots, celery and potatoes and saute for about 5-7 minutes. 
  2. Then, add the ground meat and allow it to brown, about 8 minutes. Then, add the garlic and tomato paste and saute for 2 additional minutes to allow the flavors to release. 
  3. Then, add the beer and apple cider vinegar, if using. Allow these to cook down for about 3 minutes, and then add the beef stock, Worchestershire, salt, pepper, and sage. 
  4. Bring everything to a boil, then turn the heat down to low. Let the soup simmer, partially covered for about 30 minutes, but up to a few hours. You want to potatoes to be soft. 
  5. When you’re ready to serve, stir in the peas, remove from the heat, and ladle it up. 

Notes

  • If you’re using venison, also add 1 tablespoon of apple cider viengar when you add the beer. 
  • If you don’t want to use beer, sub for more beef stock

Why Does My Deer Meat Taste Gamey? | The Top 5 Biggest Venison Cooking Mistakes

Do you wonder why your deer meat tastes gamey? Find out what cooking mistakes you might be making to make delicious meals with venison.

venison stew in a terra-cotta bowl with a thyme leaf

Why does my deer meat always taste gamey? Have you ever wondered this?

If you’re anything like me 4 years ago, you definitely are. You might have a stash of venison in the back of your freezer, collecting freezer-burn, and every time you try to make something with it, it has this weird, metallic taste to it.

I might be an expert on working with wild game now, but when I started out, that sure wasn’t the case. I grew up in a household where we ate mainly pork, beef and mostly chicken. Sure, I’d had deer jerky at a BBQ, but we never ate it at home.

When I met my husband Jared, who is an avid hunter and fisherman, I suddenly found myself with pounds of deer meat in the freezer that would get wasted every year. This REALLY bothered me because I believe that if you’re going to hunt, you should respect your harvest. For my husband and I, this means consuming as much of it as possible.

Over the past 4 years, I’ve learned a lot about cooking with venison. So much so that I’m actually coming out with my first all venison cookbook and my wild game recipes are some of the most popular on the internet. Click HERE to get on the waitlist to pre-order my book!

venison stir fry on a light blue plate with a fork

I think the biggest overall mistake I find people making is cooking venison like you would cook beef.

In this post, I’m going to break down the 5 biggest mistakes you might be making. A common theme I see is home cooks swapping venison directly for beef. This may work in very few cases, but in most it won’t.

Venison is leaner than beef and it has a different flavor profile, so they aren’t exactly interchangeable. They’re both red meat types, yes, but just making a few simple switches when subbing or working with venison will make a huge difference.

Here are the biggest venison cooking mistakes you could be making:

  1. Overcooking your meat
  2. Not using fat
  3. Not using acid
  4. Under-seasoning the dish
  5. Not cooking tough cuts of meat long enough

Overcooking your meat

I know a lot of people like medium to well-done steaks. But, with venison (and elk) when you cook the meat past medium-rare, you get a metallic flavor and tough texture.

You should only be cooking your steaks, tenderloins, and backstraps to 120-125F (130F at the MAX) and then you should rest them tented under foil for 10 minutes before servings.

This helps preserve the tenderness of the meat and the natural flavors can shine, and are much milder.

Not using fat

Venison is a lean meat. It needs fat to be tasty. That’s why restaurant food tastes so good, because chefs use plenty of fat. I’m not saying you have to down your meat with melted butter or fry anything, but you want to make sure you’re mixing some sort of fat (like ground bacon fat) in with ground meat and using plenty of oil (I like good quality EVOO) in marinades.

Not using acid

This is my favorite cooking tip/hack and it works wonders. Adding acid to dishes, marinades or cuts of meat is a game changer.

Acidic foods, like citrus juice & vinegars, brighten up the heavy flavor of venison, bring out the best tasting notes, and cut through a bit of that “gamey” flavor.

I make sure to use acid in all of my marinades (it also helps to tenderize the meat), and in almost every single dish I make with deer meat. Adding some acid to a dish you normally make with beef if a good first step to changing a recipe to work with venison.

Under-seasoning the dish

Food that lacks salt, pepper and flavor just doesn’t taste good! It’s important to properly season venison dishes because having enough salt and seasoning makes you want to go back for more!

Not cooking tough cuts (like leg, neck & rump roasts + shanks) long enough or with enough liquid

Tough cuts of venison, like roasts (from the neck, shoulder, or rump) or shanks have a lot of sinew or connective tissue running through them. In order for these cuts of meat to be tasty and tender, they need to be braised (or slowly cooked in liquid) for enough time that the connective tissue can melt.

In the early days, when a roast wasn’t falling apart with a fork, I would still pull it out of the oven and try to cut it. Now, I baste the meat with cooking liquid in a pan and keep roasting it low and slow until it is fork-tender. The slow cooker or an Instant Pot is a great tool to use here.

All of the venison recipes on Miss Allie’s Kitchen keep these exact principals in mind and everything is expanded upon in my cookbook.

Click HERE to get on my cookbook pre-order waitlist! Comment below if you have a question!

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.

The most dangerous thing I can do at the end of a long day is sit on the couch. As soon as I curl up in my favorite blanket with our dog, Sadie, about every ounce of motivation I have leaves my body.

peppers, onions and carrots in a wok

My husband, Jared, works very long hours and often doesn’t get home from work and the gym until 7:30-8 pm. We like to eat together, so that usually means, I need to get up off the couch to make something for us to dine on.

A few nights ago, when he finally walked in, I was really feeling that lack of motivation & J had a bit of work he still needed to do before dinner. I hate ordering pizza when we have perfectly good food at home, so I made a deal with myself. After I made a 15-minute meal, I could call it a day. I can do ANYTHING for 15 minutes, even cooking when I don’t feel like it.

peppers, onions, carrots and venison steak in a wok

Miracle of miracles, I had this venison steak marinating in the fridge, so all I had to do was quickly chop up a few veggies and put some rice on to cook. In a big pot, all of the venison stir fry ingredients came together, and I looked at the clock. It had barely even been 10 minutes since I started cooking and the stir fry was almost done. All I needed to do was let the rice finish, fluff it, and serve. PHEW!

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

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, especially if they come from a tougher part of the animal like the leg, it helps if a marianade 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.

venison stir fry on a light blue plate with a fork

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!

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

Print
venison stir fry on a light blue plate with a fork

Quick Venison Stir Fry

  • Author: Miss AK
Print Recipe

Description

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

Scale

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!

The Best Venison Stew You'll Ever Eat

This scratch-made venison stew recipe is easy to make and the deer meat is fall-apart tender. It’s packed with veggies and simple ingredients.

venison stew in a terra-cotta bowl with a thyme leaf

If you missed this post on Instagram or you’re new around here – surprise! My husband Jared and I are expecting our first baby in July 2020. Along with many blessings, I was experiencing some pretty serious food aversions in my first trimester. The biggest one really being meat, which was weird for me! A few weeks ago, I finally made this venison stew. I tried it, and it is still my favorite meal I’ve eaten since finding out I was pregnant. Go figure!

It was really odd in the beginning to be totally turned off by the sight or smell of venison since we eat some much of it in our home. (Keep your eyes out for my Venison Cookbook in Fall 2020!!!) When I was finally ready to try my hand at eating red meat again, I knew this would be the perfect dish.

carrots, onion and celery in a dutch oven

The meat gets fall-apart tender and the stew is PACKED with nourishing veggies and a rich and flavorful broth. The recipe is identical to the insanely popular recipe I wrote a few years ago for Instant Pot Venison Stew. It’s just adapted for making on the stovetop, which sometimes I prefer. There’s something about stew simmering on the stove, you know? But, if you’re an Instant Pot lover and you’re short on time, make sure you check out that method, too.

potatoes, carrots, onion and celery in a dutch oven

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.
venison on top of a pot of vegetables

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.

venison stew in a dutch oven, steaming

Searing and braising are great for venison.

After you cut the venison into bite-sized pieces and remove the sinew, you’re going to want to sear it in a pan to add flavor. I also happen to think that searing the meat first and then cooking it low and slow helps to tenderize things.

Once you sear the venison, it gets removed from the pot until all of the veggies have been sauteed and the liquid has been added. When that happens, you add the seared venison back to the pan and it braises (cooks low and slow in liquid) in the broth with the veggies.

I promise you this results in the most tender stew you’ve ever had in your life. Now, the longer you can let this simmer the better. I like at least an hour, but two hours is better.

venison stew in a terra-cotta bowl with a thyme leaf

Love easy & healthy venison recipes? Check out all of my favorites here!

Print
venison stew in a terra-cotta bowl with a thyme leaf

The Best Venison Stew You'll Ever Have

★★★★★

5 from 1 reviews

  • Author: Miss AK
Print Recipe

Description

This scratch-made venison stew recipe is easy to make and the deer meat is fall-apart tender. It’s packed with veggies and simple ingredients. Gluten free, dairy free, paleo, Whole30 friendly. 

Scale

Ingredients

 

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

Instructions

  1. Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.
  2. Add the olive oil to a large pot or Dutch oven and heat over medium-high heat.
  3. When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside. 
  4. Turn the heat down to medium and add the potatoes, carrots, celery and onion. Allow the vegetables to saute for about 8-10 minutes, or until they begin to soften. 
  5. Then, add the garlic, herbs de Provence, salt and pepper and cook for an additional minute before adding the tomatoes, broth and Worcestershire sauce. Stir well and bring the stew to a boil.
  6. Once a boil is reached, turn the heat to low, cover the pot with a lid, and allow the stew to simmer for 1-2 hours until the venison is tender. 
  7. Serve hot (is amazing with crusty bread).

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. Head here for an Instant Pot version. 
  • 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.

Braised Venison Short Ribs

These Venison Short Ribs are braised in a classic red wine and tomato sauce making them tender and delicious. Make your guests fall in love with wild game.

venison short ribs on a light blue plate with polenta. Knife, fork and a blue stripe linen

This venison short ribs post is sponsored by The Honest Bison. All thoughts and opinions remain my own and I’m proud to partner with brands I love. Thanks for supporting the growth of Miss AK!

My oh MY how I love short ribs. The first time I worked with Venison Short Ribs I was super skeptical. They aren’t as meaty or fatty as beef ribs which had me a bit worried.

But, I stuck to my bread and butter with short ribs, which is to sear them off, hard, and braise them for about 2 hours in a super flavorful liquid. Not rocket science, so I wasn’t too hopeful.

BOY, were my socks knocked off. These are absolutely divine. In this recipe, I used venison short ribs from The Honest Bison because I didn’t have ay ribs left from our deer harvest last year. When I pulled them out of the braising liquid, the bones slid right out. This is always a good sign.

I took my first bite right out of the pan and wow. I’ll tell you what WOW. Fall apart tender, flavorful, balanced and not gamey – this recipe is a real winner, friends.

raw short ribs from a deer on a white cutting board

If you’re dying to get some ribs in your freezer, please do yourself a favor and head on over to The Honest Bison and get you some! I like to make short ribs for Christmas Day because I can sear them off and braise them on the 23rd or 24th and just leave them in the pan that they cooked in until I’m ready to heat them up and serve.

When I serve them, I usually do it over a steaming pile of polenta, but risotto or mashed potatoes would be lovely, too. I know you’re going to FLIP over this extra special recipe!

seared deer short ribs stacked on a platter

How do you prepare venison short ribs so they aren’t tough?

I have a really hard time removing every last bit of silverskin from the ribs, so I do the best I can. However, on the back of the ribs, I made a small incision, not all the way through, just to break the silverskin and allow the meat to soak up the flavors of the braising liquid. Feel free to comment below if you have questions. I’m here to answer them!

Because deer ribs are smaller than beef, I don’t cut them into individual pieces. I cut them into chunks of 3-4 ribs per chunk and sear them that way. It helps fit everything in the pan, but the meat doesn’t overcook too fast.

venison short ribs in braising liquid with rosemary sprigs

What’s in the braising liquid?

This is a very simple and traditional brasing liquid that combines my favorite parts of different recipes I’ve tried. There’s dry red wine (optional, can sub for beef stock), beef or venison stock, tomato sauce, onion, garlic, thyme, and rosemary. That’s all!

braised short ribs in liquid falling off the bone

Don’t forget to tag me on Instagram if you make this recipe! And, check out my red wine Instant Pot venison pot roast!

venison short ribs on a light blue plate with polenta. Knife, fork and a blue stripe linen
Print
venison short ribs on a light blue plate with polenta. Knife, fork and a blue stripe linen

Braised Venison Short Ribs

  • Author: Miss AK
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 4–6 servings 1x
Print Recipe

Description

These Venison Short Ribs are braised in a classic red wine and tomato sauce making them tender and delicious. Make your guests fall in love with wild game.

Scale

Ingredients

  • 2 lbs. Honest Bison Venison Shortribs 
  • 2 Tbsp. olive oil, divided 
  • 1 onion, diced
  • 4 garlic cloves, minced 
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. dried thyme
  • 1 cup dry red wine ( I used a Cabernet) – optional, sub broth if desired
  • 1 Tbsp. apple cider vinegar
  • 2 cups beef or venison broth 
  • 1 cup tomato sauce
  • about 2 fresh rosemary sprigs 

Instructions

  1. Preheat the oven to 325F. 
  2. Begin by prepping the shortribs for cooking. I have a hard time removing the silverskin from the back of deer ribs so make a small incision on the back of the ribs between each rib on the meat, not all the way through, just to break the silverskin. This allows the meat to soak up the flavors of the braising liquid and get tender.
  3. Then, cut them into pieces of 3-4 ribs per chunk instead of cutting them into individual pieces. It will be easier to sear them and fit everything in the pan, but the meat doesn’t overcook too fast.
  4. Once you have your ribs prepped, heat 1 tablespoon of the olive oil in a large Dutch oven, or ovenproof skillet over medium high heat.
  5. Once hot, sear the ribs on each side until they’re truly browned. You may have to work in batches. Set the ribs aside on a place once seared and discard the oil.
  6. Add the remaining oil into the pot and saute the onions for 5 minutes until they start to brown.
  7. Add the garlic, salt, pepper, and dried thyme and cook for 2 minutes. 
  8. Deglaze the pan with the wine and apple cider vinegar and then add the broth and tomato sauce. 
  9. Bring the liquid to a boil and remove from the heat. 
  10. Add the short ribs back to the pan and make sure they’re all covered with the sauce. 
  11. Place the rosemary on top of the ribs and cover the pan with a lid. 
  12. Slide it into the oven and cook for about 2 hours. The meat should be falling off the bone. 
  13. Serve over polenta, risotto or mashed potatoes!
  • Category: Mains
  • Method: Braising
  • Cuisine: French American

Nutrition

  • Calories: 360
  • Sugar: 6 g
  • Sodium: 1312 mg
  • Fat: 10 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 11 g
  • Fiber: 2 g
  • Protein: 41 g
  • Cholesterol: 122 mg

Keywords: venison, short ribs, braising

15 Best Healthy Venison Recipes

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!

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.

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!

sliced smokey venison meatloaf on a wood platter with a knife

Gluten-Free Venison Meatloaf

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

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.

venison stroganoff on a plate with a black charger and a silver fork and parsley

Healthier Venison Stroganoff

This recipe uses coconut milk and Greek yogurt instead of heavy and sour cream. Serve it over some butternut squash pasta for a gluten-free & veggie-packed meal!

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

Almond meal gets traded for breadcrumbs for these healthy little morsels! Serve them with zoodles for a great, healthy meal.

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.

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

Taco Style Instant Pot Stuffed Peppers with Venison

I love these easy guys! An entire meal in a delicious and healthy pepper! So many veggies, and lean meat.

Keto Venison Chili – by Texas Granola Girl

Who doesn’t love chili? Try this keto-friendly version for a healthy option!

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

Whole30/Paleo Venison Burgers with “Special Sauce”

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

Instant Pot Venison Roast

Rost 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.

Juniper Spiced Venison and Greens – by MeatEater

Juniper and venison are a match made in heaven. Get some greens in your diet from this delicious recipe.

Wholeo30/Paleo Venison Shepherd’s Pie

Venison Stir Fry – by Hank Shaw

I love stir fry for a healthy meal. You can customize and add a bunch of veggies!

Instant Pot Venison Stew

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

Lightened-up parmesan is the perfect healthier comfort food option. I can’t wait to try it with venison!

Smoked Venison Tenderloin

Smokey Venison Meatloaf

This smokey venison meatloaf has the most incredible flavor and it’s so juicy. Make it in the oven or in your smoker to kick it up a notch!

sliced smokey venison meatloaf on a wood platter with a knife

The venison meatloaf recipes on Pinterest sort of all make me laugh. I feel like I’m getting a HARD 1950’s vibe and I’m not really here for it.

But let’s be honest with ourselves – meatloaf is LIFE. I mean, MA THE MEATLOAF, right?!

Time for more honesty – meatloaf is my go-to “man-catching” meal. Let me explain: Sister, if you plop a slab of really good meatloaf and mashed potatoes in front of a man and he DOESN’T want to marry you, we’ve got problems. Run while you can. You’re welcome.

Clearly this has been the solution for me (happily married for 1.5 years, thank you very much) so I’m just passing it on to you. You know what you get bonus points for, too?

Using wild game. Specifically, if the said man you’re trying to impress has pounds and pounds of deer meat sitting in the freezer. Trust me, he’ll be falling at your feet and you’ll both be saying I do before he can forget to put the toilet seat down. I would not steer you wrong!

Haha, okay all kidding aside, we love meatloaf in our house, especially because Jared is a self-proclaimed meat and potatoes kinda guy.

Venison meatloaf isn’t hard to do, just follow my few recipe tweaks to make the flavor really shine without overpowering you.

onions, deer meat, spices + herbs, egg and vinegar to make meatloaf

What goes in venison meatloaf so it doesn’t taste gamey?

Plenty of spices and seasoning, caramelized onions and garlic (not raw), and a little bit of balsamic vinegar. Vinegar helps cut through the rich taste of the venison. It’s one of my top tips and tricks!

meatloaf made with venison on tin foil

How do you make venison meatloaf in the smoker?

Super easy! I like to smoke my meatloaf at 225F for about 1 hour before cranking the heat up to 375F to finish it. It gets a lovely smokey flavor but stays SUPER juicy.

I use a Traeger Grill (wood pellet grill) and it’s my favorite thing EVER.

How do you make venison meatloaf in the oven?

Also easy! I cook it at 375F. For a smokey flavor, I add a bit of liquid smoke.

venison meatloaf that's just been pulled off the smoker

I know you’re going to LOVE this recipe. For more just like this, check out my 25 recipe venison e-cookbook!

Print
sliced smokey venison meatloaf on a wood platter with a knife

Smokey Venison Meatloaf

★★★★★

5 from 2 reviews

  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: varies
  • Total Time: 10 minutes prep + varied cook time
  • Yield: 6–8 1x
Print Recipe

Description

This smokey venison meatloaf has the most incredible flavor and it’s so juicy. Make it in the oven or in your smoker to kick it up a notch!

Scale

Ingredients

For the meatloaf:

  • 2 lb. ground venison
  • 1 Tbsp. olive oil
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 1/3 cup almond meal
  • 1 egg
  • 1 Tbsp. balsamic vinegar
  • 1 tsp; Dijon mustard
  • 1 Tbsp. Italian seasoning
  • 1 and 1/2 tsp. salt
  • 1 tsp. black pepper
  • *if you’re cooking in the oven, add a dash of liquid smoke for smokey flavor*

For the tomato glaze:

  • 1/4 cup ketchup
  • 1 Tbsp. brown or coconut sugar
  • 1 tsp. Dijon mustard
  • 1/4 tsp. garlic powder

Instructions

Smoker Instructions:

  • Preheat your smoker/wood pellet grill to 225F.
  • While it heats, add your ground venison to a large bowl.
  • Heat the olive oil in a large skillet and saute the onion until caramelized, about 7 minutes. Add the garlic and cook for 2 additional minutes.
  • Add the onion and garlic, along with the almond meal, egg, balsamic vinegar, Dijon mustard, Italian seasoning, salt and pepper to the venison in the bowl.
  • Mix well. I find it best to use my hands.
  • Form the mixture into a loaf shape either using your hands or a loaf pan. If you use a loaf pan, be sure to remove the meatloaf from the pan before putting it on the wood pellet grill/smoker.
  • Line a portion of the wood pellet grill/smoker with a piece of foil and place the meatloaf on it.
  • Smoke at 225F for 1 hour.
  • Increase the heat to 375F and cook for 20 minutes.
  • Mix together the tomato glaze ingredients and brush on top of the meatloaf.
  • Place back on the smoker for 15 minutes, or until fully cooked, and let it rest a few minutes before slicing and serving.

Oven Instructions:

  • Preheat the oven to 375F.
  • While it heats, add your ground venison to a large bowl.
  • Heat the olive oil in a large skillet and saute the onion until caramelized, about 7 minutes. Add the garlic and cook for 2 additional minutes.
  • Add the onion and garlic, along with the almond meal, egg, balsamic vinegar, Dijon mustard, Italian seasoning, salt and pepper to the venison in the bowl.
  • Mix well. I find it best to use my hands.
  • Form the mixture into a loaf shape or use a loaf pan.
  • Place the meatloaf in the oven and bake for 30 minutes.
  • Mix together the tomato glaze ingredients.
  • Remove the meatloaf from the oven and brush the tomatoglaze on top of the meatloaf.
  • Place back in the oven for 15 minutes, or until fully cooked. Rest a few minutes before slicing and serving.
  • Category: Main Dish
  • Method: Smoker/Oven
  • Cuisine: American

Keywords: venison, meatloaf, deer meat, wild game, gluten free, dairy free

Healthier Venison Stroganoff

This healthier Venison Stroganoff recipe uses coconut milk and Greek Yogurt for a lighter, but still delicious, take on classic stroganoff with wild game.

venison stroganoff on a plate with a black charger and a silver fork and parsley

Stroganoff is like the ultimate comfort food in our house. This Healthier Venison Stroganoff is the perfect, lighter way to enjoy a stick to your ribs classic meal while using up ground deer meat you have on hand.

There are a few things that make this dish really shine. Little tweaks that I’ve made to let the flavor of the venison shine, but not be too strong or gamey.

venison stroganoff on a plate with a black charger and a silver fork and parsley

Let me tell you what I added:

  • Apple cider vinegar. Adding acid to wild game is one of my favorite tips. For more wild game cooking tips, check out my free cheat sheet!
  • White wine – dry white wine is best and adds the BEST flavor. I’m not usually a Chardonnay person, but I used a bright, crisp and buttery Chardonnay which was lovely. A Pinot Grigio would be great, too or a heavier Sauvignon Blanc.
  • Tyme – time brightens up the dish. You only need a pinch but it goes a long way.
  • Worcestershire – this helps enhance that beefy, umami flavor that we all love
  • mushroom and ground venison cooking in a dutch oven
  • mushrooms and ground venison in sauce in a dutch oven

What makes this venison stroganoff lighter?

In place of heavy cream and sour cream, I opted for coconut milk and Greek yogurt. The addition of the Worchestershire and the wine cut any coconut flavor and the Greek yogurt does a great job adding creaminess.

stroganoff sauce with venison and mushrooms in a dutch oven

What do you serve it over?

If we’re really in the mood for comfort food – egg noodles it is. Otherwise, gluten-free pasta works and butternut squash noodles are thick enough to stand up to this dish.

venison stroganoff on a plate with a black charger and a silver fork and parsley

Love comfort food? Try out my Venison Shepherd’s Pie or my Venison Stew in the Instant Pot!

Print
venison stroganoff on a plate with a black charger and a silver fork and parsley

Healthier Venison Stroganoff

★★★★★

5 from 2 reviews

  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4–6 1x
Print Recipe

Description

This healthier Venison Stroganoff recipe uses coconut milk and Greek Yogurt for a lighter, but still delicious, take on classic stroganoff with wild game.

Scale

Ingredients

  • 1 Tbsp. butter
  • 1 Tbs. olive oil
  • 1 sweet yellow onion, diced
  • 1 lb. ground venison
  • 1 pint baby bella mushrooms, destemmed and sliced 
  • 2 garlic cloves, minced
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. paprika
  • 1 pinch dried thyme
  • 2 Tbsp. arrowroot powder or tapioca starch 
  • 1 Tbsp. apple cider vinegar
  • 1/4 cup dry white wine (if you don’t want to use wine, sub for beef broth, but use it if you can)
  • 3/4 cup full fat coconut milk
  • 1 cup beef broth 
  • 3–5 dashes Worcestershire sauce 
  • 1/2 cup plain Greek yogurt (we like 2% fat, but any will do)
  • Egg noodles, gluten free noodles or butternut squash noodles for serving 

Instructions

  1. Heat the butter and olive oil in a stock pot or Dutch oven over medium heat until hot. 
  2. Add the onion and cook for 3-5 minutes, until slightly brown. 
  3. Add the venison and brown, about 8 minutes. 
  4. Next, add the mushrooms, garlic, salt, pepper, paprika, and thyme. Cook for 2 minutes and add the Tapioca starch. Cook for 2 additional minutes. 
  5. Add the wine and apple cider vinegar and scrape up all of the bits at the bottom of the pan. 
  6. Cook for 2 minutes before adding the coconut milk, beef broth, and Worcestershire sauce. Let the mixture come to a boil, cover and reduce to a simmer for 10 minutes. 
  7. Add the Greek yogurt, stir well to combine, cook for 2 minutes and remove from the heat. Serve with egg noodles, gluten free pasta of choice or butternut squash.  
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Russian/American

Nutrition

  • Serving Size: 1 cup sauce
  • Calories: 397
  • Sugar: 4 g
  • Sodium: 614 mg
  • Fat: 22 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 30 g
  • Cholesterol: 311 mg

Keywords: stroganoff, venison, wild game, dinner

Taco Style Instant Pot Stuffed Peppers with Venison

These taco style Instant Pot stuffed peppers with venison are a delicious way to use up ground venison meat. They’re easy in the pressure cooker and are topped with chipotle aioli.

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

This stuffed peppers with venison post has been sponsored by The Honest Bison. As always, all opinions remain my own and I am proud to partner with brands I love. Thanks for supporting Miss AK!

Let’s get one thing straight – the Instant Pot was MADE for cooking venison. I mean, not literally, but seriously every time I make any cut of venison in it – pure magic. These Taco Style Instant Pot Stuffed Peppers with Venison are no exception.

Because venison is a leaner meat, the Instant Pot is able to cook and tenderize because it is a pressure cooker. The Instant Pot is also great for cooking stuffed peppers because it cuts the cooking time down SO much and creates a really well-cooked pepper. And there’s less cleanup. Who doesn’t love that?

venison, tomatoes, peppers and diced jalapeños on a board

I have another little confession – I like ground beef less and less the more I eat venison. Beef just has this weird, fatty, mouthfeel that I seem to notice now. I much prefer ground venison or ground elk.

Since it’s August and Jared’s last deer harvest was almost a year ago, supplies are running LOW. The venison I used for this recipe actually came from The Honest Bison. They’re able to ethically source bison, elk, and venison and send it right to your front door. The quality of their meat is amazing and I love that those of you who don’t have wild game in the freezer can get quality meat super conveniently.

a stuffed pepper, pre cooked on a wood cutting board

Why cook this in the Instant Pot?

  • Cooks the venison and the peppers quickly, without drying them out
  • Less dishes
  • Doesn’t heat up the kitchen
  • SO. MUCH. FASTER. (stuffed peppers can take like an hour to cook!)
stuffed peppers in an instant pot pot

What makes these venison stuffed peppers taco-style?

These peppers get cooked in the Instant Pot and then they’re covered with a delicious chipotle aioli. Some of the best tacos I’ve had have some kind of aioli.

And then, once you top them with said aioli, you top them with taco toppings! All kinds of toppings with toppings, haha!

Instant pot taco stuffed peppers with venison on a white plate

Love your Instant Pot? Try my Instant Pot Venison Stew! It’s the #1 recipe on Miss Allie’s Kitchen!

cutting into a stuffed pepper with a fork and knie
Print
Instant pot taco stuffed peppers with venison on a white plate

Venison Instant Pot Taco Stuffed Peppers

★★★★★

5 from 1 reviews

  • Author: Miss AK
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes + time to come to pressure
  • Total Time: 40 minutes
  • Yield: 6 peppers (4-6 servings) 1x
Print Recipe

Description

These taco style Instant Pot stuffed peppers with venison are a delicious way to use up ground venison meat. They’re easy in the pressure cooker.

Scale

Ingredients

For the peppers:

  • 1 Tbsp. olive oil
  • 1 onion, finely diced
  • 2 jalapenos, deseeded and diced
  • 1 lb. ground venison
  • 2 garlic cloves, minced
  • 1 Tbsp. chili powder
  • 2 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 Tbsp. apple cider vinegar
  • 2 tomatoes, diced into medium sized chunks*
  • 1/2 cup tomato sauce
  • 6 bell peppers
  • 1 and 1/2 cups water, for the Instant Pot

For the chipotle aioli:*

  • 1 egg
  • 1 egg yolk
  • 1 lime, juiced
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. salt
  • 1/2 tsp. chipotle powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. chili powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. cumin
  • 1/2 cup light tasting olive oil

Instructions

  • Start by making the filling for the peppers. 
  • Turn the Instant Pot to “saute” for 20 minutes. Add the olive oil.
  • When the pot is hot, add the onion and saute for 3-5 minutes until it starts to brown. 
  • Then, add the jalapenos, and venison, and saute for 5 minutes, and then add the garlic, chili powder, cumin, salt, and pepper. Saute for another 5 minutes until the meat is cooked.
  • Add the apple cider vinegar, tomatoes and tomato sauce. Cook for 5 more minutes, or until the saute cycle runs out. 
  • While the filling cooks, cut the tops off of the peppers and scoop out the seeds. 
  • When the filling has cooked, spoon the filling inside of each of the peppers, stuffing them full. 
  • Clean out the inside of the pot, and return it to the Instant Pot. Place the rack in the Instant Pot, as well and pour in the water. 
  • Arrange the stuffed peppers on the rack in the Instant Pot. Put on and close the lid and turn the valve to the sealing position. 
  • Select “Manual” or “Pressure Cook” on high and turn the time to 5 minutes. Let the cycle run and let the peppers naturally release for 5 minutes, before performing a manual release. 
  • While the peppers cook, combine the egg, egg yolk, lime juice, Dijon, salt, chipotle powder, garlic powder, chili powder, onion powder, and cumin in a blender.
  • Turn the blender on and stream in the olive oil slowly. The mixture will emulsify and turn into a delicious aioli. 
  • Serve the peppers with the aioli on top and any desired taco toppings – like lettuce, tomato, cilantro, avocado, etc. 

Notes

  • you could also use 3/4 cup of canned, drained, diced tomatoes
  • for the chipotle aioli – if you have a mayo you like on hand, you can mix the lime juice with spices into 3/4 cup of it. 
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Mexican American

Nutrition

  • Serving Size: 1 pepper
  • Calories: 426
  • Sugar: 9 g
  • Sodium: 594 mg
  • Fat: 29 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 21 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 6 g
  • Protein: 25 g
  • Cholesterol: 315 mg

Keywords: venison, wild game, stuffed pepper, Instant Pot

Join the newsletter

Subscribe to get our latest content by email.
We won't send you spam. Unsubscribe at any time. Powered by ConvertKit