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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.

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. These smoked venison meatballs are, too.

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.

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!

sautéed onions and garlic with herbs in a pan

How to make venison meatballs juicy & flavorful

You might be wondering…what is the best way to get a really delicious meatball from venison? Traditioanlly meatballs use a blend of beef, pork and veal. 

pork and venison meat mixed with aromatics in a white bowl

Adding pork for fat & flavor

I like to add a bit of ground pork . Not only does this add flavor, but it adds a little bit of fat. 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. 

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.  

meatballs rolled on a gold baking sheet

Acid is your best friend

One of my not so closely guarded secrets for working with venison is using acid in my cooking. You know – acid, fat, salt & heat! These 4 principles of great cooking apply absolutely when working with venison. I add it when I’m done sauteing the onions and garlic to add to the meat before baking them.

The acid helps to bring out the wonderful flavor notes of deer meat and tone down the richness. 

Another tip for great meatballs – always always ALWAYS saute your onions and garlic before adding them to things like meatballs and meatloaf. That raw flavor won’t bake out if you ask me.

Once you have your aromatics sauteed and all of the ingredients in a bowl, mix together the meatballs, scoop & roll! SO simple!

baked meatballs on a gold baking sheet

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.

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

★★★★★

4.9 from 8 reviews

  • Author: Miss AK
  • Total Time: 40 minutes
  • Yield: 6 1x
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Description

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.

Ingredients

Scale
  • 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.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

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.

Venison Stuffed Peppers

These classic venison stuffed peppers are chock full of perfectly seasoned ground venison, rice, and a rich tomato sauce. Top with a bit of cheese and voila!

venison stuffed peppers in a white baking dish

There’s just something about using food as a vessel for making a dish that speaks to me. I think that’s why I love these venison stuffed peppers so much, they’re perfectly portioned servings made right in a pepper. How functional, cute, and – team no waste!

I actually started testing this recipe when I was prepping for my maternity leave this summer. I figured I’d get testing for you guys because stuffed peppers a a huge fall/winter favorite around out house. So is this stuffed pepper soup!

I think we love stuffed peppers so much because they’re hearty and filling without being too heavy. The rice and protein (here venison) fill you up but you get a ton of veggies in from the tomatoes, peppers and onions.

I love a dish like this – no sides needed! Just plop one (or two) on a plate and there you go! Did I mention that they freeze beautifully? Check out the directions for that below in the printout, but if you have a lot of frozen, ground venison, a great idea would be to make a double batch! And freeze half.

venison stuffed peppers in a white baking dish

What’s different about stuffed peppers with venison?

So I’m sure you’re wondering…what’s the difference with venison stuffed peppers? How do you make the recipe taste good?

It’s actually so easy. I just add a spice blend that works well with venison and some red wine vinegar to the ground meat mixture. This is one of my tips for working with venison (adding acid). Make sure you check out the rest in my cookbook!

ground venison with rice in a skillet

What’s the best way to cook a stuffed pepper?

When it comes to stuffed peppers, one thing to note is I like to cook my rice and meat beforehand. I know some people mix raw meat with rice and let the cooking happen in the oven, but I like to make the mixture, cook it, and let the spices toast and flavors meld beforehand.

That being said, you can absolutely use leftover rice. And if you want a twist and have my cookbook, Venison Every Day, the Italian Sausage would be great to use instead of plain ground venison, too!

prepping stuffed peppers in a white baking dish

All you want to do is brown the onion, venison and garlic first. Then, you add the seasonings, vinegar, and tomato sauce. You cut the top off of 8 peppers and pull the seeds out. Then, simply stuff and bake!

venison stuffed peppers in a white baking dish

Have you gotten your hands on a copy of Venison Every Day, yet? It’s my cookbook focused on all venison recipes + how-to tips & tricks!

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venison stuffed peppers in a white baking dish

Venison Stuffed Peppers

★★★★★

5 from 2 reviews

  • Author: Miss AK
  • Total Time: 50 minutes
  • Yield: 8 peppers 1x
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Description

These venison stuffed peppers are chock full of perfectly seasoned ground venison, rice, and a rich tomato sauce. Top with a bit of cheese and voila!

Ingredients

Scale
  • 1 Tbsp. olive oil
  • 1 large, yellow onion, diced
  • 1 lb. ground venison
  • 4 garlic cloves, minced 
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 Tbsp. Italian seasoning 
  • 2 Tbsp. red wine vinegar 
  • 2 cups cooked rice (I like long-grain, brown)
  • 16 oz. tomato sauce (I used 2 (8 oz.) cans, you can also use a (15 oz.) can)
  • 8 bell peppers

Instructions

  1. Preheat the oven to 375F.
  2. Start by heating the olive oil over medium heat in a large skillet. Then, add the onion and saute for about 5-7 minutes, until lightly browned. 
  3. Then, add the ground venison and brown, this takes about 8 minutes. Add the garlic, salt, pepper, and Italian seasoning. Brown for an additional 3-4 minutes to give the spices a chance to release flavor. 
  4. Next, add the red wine vinegar and deglaze the pan. Then, stir in the rice and tomato sauce. Remove the filling from the heat.
  5. Cut the tops off of the 8 peppers and remove the seeds. Place the peppers in a large baking dish (any size that fits all the peppers works), and stuff with the venison mixture. 
  6. Bake for 30 minutes, until the peppers are soft. 
  7. If desired, top with parmesan and fresh parsley. 

Notes

To freeze, simply line a baking sheet with parchment paper and arrange the peppers on the paper. Freeze fully (about 4-6 hours) before storing a freezer bag OR vacuum sealing. Keeps for about 3 months in a freezer bag, 6 or so in a vacuum-sealed bag. 

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Italian American

Nutrition

  • Serving Size: 1 bell pepper
  • Calories: 216
  • Sugar: 3 g
  • Sodium: 725 mg
  • Fat: 6 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 6 g
  • Protein: 17 g
  • Cholesterol: 48 mg

How to Cook a Juicy Venison Steak

It’s easy to cook a venison steak so that it’s juicy, you just need to follow a few rules. A good marinade, a hot grill or pan and not overcooking is key.

sliced venison steak on a black plate with a napkin

I remember the first time I had venison steak. Jared and I had just started dating and I invited him on a camping trip with my friends and I.

To be honest, the venison steak was probably the highlight of the trip seeing that I got the campground directions wrong, a raccoon ran off with our bananas when we arrived after midnight due to my directional challenges, and it poured rain our second day there. I’m sometimes not sure why J stuck around…

Anyway, after the rain cleared Jared took a venison steak he defrosted out of the cooler and cooked it over the open fire. Up until that point, I had only had deer jerky a time of two, and I was really excited to try venison.

We’re still not sure exactly what he did to that steak, but it was absolutely PHENOMENAL. I think our entire group salivated over the perfectly medium-rare cut of meat and it was gone in a flash.

When J and I moved in together sometime later and he harvested another buck, I was excited to make some steak! I’ll never forget unwrapping defrosted venison directly out of butcher paper and putting it right on the grill pan in our apartment. I overcooked and probably underseasoned the meat…needless to say, it was probably a pizza night, for sure.

deer meat marinating in a glass bowl

The meat I cooked was dry, tough, and way too gamey. So, why was the deer steak he cooked on that trip so much better than what I made?

Fast forward about 6 years and I’m sitting here releasing my very first cookbook that’s all about cooking venison. I’ve come a long way over the past few years and I’m excited to share what I’ve learned.

Venison isn’t like beef. You can’t overcook and under-season it and expect it to still be OK. That really alters the flavor, as well as the texture.

Cooking really good venison steaks isn’t really hard, you just need to keep a few things in mind:

  • marinate and/or properly season the meat
  • don’t overcook it
  • rest before serving

Those 3 steps seem really simple, but they make a world of difference.

tenderized deer meat on a cutting board

Marinate your venison steak

It’s important to choose an acidic marinade with plenty of bright flavors from vinegar or citrus. My all-purpose marinade has plenty of red wine vinegar, lemon, and salt.

These 3 ingredients not only work with the “gamey” flavor and tone it down, but they also tenderize the meat and help break down some of the tissue so that it’s buttery soft after you cook it. If you’re newer to eating venison/deer meat, I do recommend using a marinade because the flavor is different than the beefy flavor you may be expecting.

With venison steaks, I marinate for at least 3 hours, but up to overnight. I know that seems long, but it works great for me!

A note: If you’re working with really beautiful steaks from the tenderloin or loin/backstrap, you may not need a marinade if your meat is cooked appropriately. Or, if you’re familiar with the taste of deer, go ahead and skip this step if you’d like.

Simple salt and pepper go a long way. I like to season liberally before cooking and then I finish a rested steak with a light squeeze of lemon and flakey salt.

Counter Rest/Pat Dry Before Cooking

Another great tip is to let your meat come to room temperature on the counter for 30-45 minutes before cooking. This will not make your food go bad, it simply ensures more even cooking because the center won’t be cold when you cook to medium-rare (more on this below).

You also want to pat your steaks entirely dry with a paper towel before cooking them. I NEVER rinse my proteins, but I do pat them dry, even if I marinade, to encourage a nice, brown crust on the meat. Liquid causes steam in the pan which shoots you in the foot if you’re trying to create a sear. This tip applies to cooking most proteins.

Don’t overcook it

Venison steak should be cooked to medium-rare or even rare plus if you like a rare steak. I pull my steaks from the grill or pan as soon as they reach 117-125F – I prefer 117F. They still cook a bit after you remove them and I always use a digital read thermometer to make sure I’m really precise.

You honestly can’t overlook this step. I’m all about making things easy on you and laid-back recipes, but if you overcook your meat…you’re going to be sorry. This is a HARD and fast rule in my book.

I understand that not everyone likes rare/medium-rare meat but I encourage you to try. My medium steak kind of guy has been converted.

Rest before serving

Also…don’t cut into your meat right after it comes off the heat. As much as it does look amazing, allow it to rest so the juices have a chance to creep back into the meat for at least 10 minutes before serving.

Get together your side dishes, set the table, etc. Just give that meat time to rest!

venison steak on a black plate with thyme leaves

Follow these steps and you’ll be set to have a nice, juicy and flavorful piece of meat that’s the start of your plate!

Make sure you put my Juicy Venison Burgers on your next grill night menu!

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venison steak on a black plate with thyme leaves

Venison Steak

★★★★★

4.7 from 6 reviews

  • Author: Miss AK
  • Total Time: 24 minutes + 3+ hour marinade
  • Yield: about 4 servings 1x
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Description

It’s easy to cook a venison steak so that it’s juicy, you just need to follow a few rules. A good marinade, a hot grill or pan and not overcooking is key. 

Ingredients

Scale
  • about 1 and 1/2 lbs of venison steaks, at least 1 inch thick – here I’m using 4, 6oz. venison tenderloin medallions, you could also use medallions from the backstrap/loin (sometimes called chops)
  • 1 batch All-Purpose Venison Marinade or acidic marinade of choice (you’ll need about 1/2 cup marinade – see below*)
  • sea salt and fresh ground pepper, to taste
  • optional – extra lemon for serving 

Instructions

  1. Remove the steaks from their packaging and put them on a plate or in a bowl lined with a paper towel. This absorbs old blood while defrosting and creates a more palatable taste. 
  2. If you’re marinating your steaks, add your venison to a zip-top bag or a bowl with a lid. Again, this recipe works best with steaks that are at least 1 inch thick, but you can use this method for a flank steak or a thinner cut, just alter the cooking time. 
  3. Pour your marinade all over the steaks and make sure everything is coated. Marinate for at least 3 hours, but up to overnight for really tender/flavorful steaks. If you aren’t fond of the natural taste of venison, opt for a longer marinade time, the acid will develop the flavor so that it’s more pleasing to you.
  4. When you’re ready to cook, remove the steaks from the marinade and let them come to room temperature for 20-30 minutes before you cook (this is safe to do, it ensures even cooking). 
  5. Pat the steaks dry, wiping off the marinade, but DO NOT rinse them off. If you haven’t used a marinade, pat them very dry and season them all over with salt and pepper.
  6. If you used my marinade recipe, there’s no need to add more oil for the grill. If you didn’t mariante, a drizzle of olive oil is nice for grilling. I like to pierce my steaks with a fork all over to further tenderize them (see the photo in the post), but this is optional. 
  7. If you’re using a grill to cook, preheat it to medium-high, about 450-500F. If you’re cooking in a pan, preheat a well-seasoned cast-iron pan over medium-high heat until it’s very very hot. 
  8. Place the steaks on the grill or in the pan and cook for about 5-7 minutes per side (this will depend on steak thickness), but keep an eye on the internal temperature. You want to pull the steaks at 117-125F for a rare plus/medium-rare steak, it’s very important not to overcook venison. 
  9. Once the steaks are cooked, remove them from the heat source at once and let them rest for at least 10 minutes before serving or slicing.
  10. Season with a bit more salt (flakey salt if you have it) and pepper if desired and a light squeeze of lemon. Enjoy!

Notes

My All-Purpose Marinade Recipe:

¼ cup olive oil

2 Tbsp. red wine vinegar

½ lemon, juiced

3 garlic cloves, minced and smashed

1 tsp. Italian seasoning

¾ tsp. salt

½ tsp. pepper

  • Prep Time: 10 minutes + 4+ hour marinade
  • Cook Time: 14 minutes
  • Category: Main Dish
  • Method: Grill/Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 6oz. serving w/ marinade
  • Calories: 288
  • Sugar: 0 g
  • Sodium: 1247 mg
  • Fat: 8 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 51 g
  • Cholesterol: 0 mg

Keywords: venison, steak, deer, wild game, grill

Perfect Venison Burgers | How to Make a Juicy + Flavorful Deer Burger

Making perfect venison burgers isn’t hard. All you need to do is add a bit of fat and a few flavors to make this underrated meat shine on burger night.

venison burger on a white plate

Ah, venison burgers. A popular dish to make with ground deer meat, but they often end up dry, tough and gamey.

If you find that this is usually true for you, you’re probably cooking venison burgers like you’re cooking beef burgers. With just a few simple tricks, you can take your wild game burger night to the next level and start using up that ground venison you have in the freezer. (For more venison cooking tips check out my free guide!)

Venison burgers are always a go-to in our house year-round when we’re trying to use up ground venison, and these honestly are so crazy flavorful and juicy, I like them even more than traditional beef or turkey burgers. The best part is the lean, grass-fed, responsibly sourced protein.

ground deer meat with seasoning in a white bowl

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

ground deer meat with grated butter with seasoning in a white bowl

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.

venison burger patties on a baking sheet

How do you make deer burgers taste good?

If you don’t love the flavor of venison, or even if you do and you want to enhance it, you’re going to want to add a bit of seasoning and acid to your burgers to let the meat shine.

I add a bit of balsamic vinegar and Worchestershire sauce to combat the richness but bring out the meaty flavor.

Then, it’s just simple salt, pepper, garlic, and onion powder. It’s really that easy!

venison burger on a white plate

Love this recipe? Make sure to order a copy of my cookbook, Venison Every Day, for more amazing deer meat ideas.

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venison burger on a white plate

Venison Burger

★★★★★

5 from 12 reviews

  • Author: Miss AK
  • Total Time: 22 minutes
  • Yield: 4 burgers 1x
Print Recipe

Description

Making perfect venison burgers isn’t hard. All you need to do is add a bit of fat and a few flavors to make this underrated meat shine on burger night.

Ingredients

Scale
  • 1 lb. ground venison 
  • 2 tsp. balsamic vinegar 
  • 1/2 tsp. Worcestershire sauce 
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 tsp. salt
  • 1/2 tsp. pepper 
  • 2 Tbsp. freezing cold butter, grated*
  • Burger buns (brioche is best and toppings you like – cheese (we like Pepper or Colby Jack), lettuce, tomato, pickles, ketchup, etc. 

Instructions

  1. Before beginning, place a stick of butter in the freezer. 
  2. If you’re cooking your burgers on a grill, go ahead and preheat the grill to medium-high (450-500F). If you’re cooking on a stovetop, get out a large pan (preferably cast-iron) and set it on the appropriate burner. You’re going to want to heat the pan for 3-5 minutes before cooking, so keep that in mind. 
  3. Mix together the venison, balsamic, Worchestershire, garlic powder, onion powder, salt, and pepper. I like to use a fork and my hands. It’s good to use a fork to “fluff” and break up the meat, you don’t want it too packed. 
  4. Right before you form the patties, grate in about 2 tablespoons of freezing cold butter (I use a regular, old cheese grater). Mix again quickly just to distribute, but not so much that the butter melts. 
  5. Form the meat into 4 evenly sized balls and then shape them into patties. Form a divot in the top of the burgers to help catch some of the juice. 
  6. Place the burgers on the grill or in the hot pan, and cook for anywhere from 5-8 minutes per side. I like to just flip the burgers once so they have a nice crust. If you’re using cheese, add your cheese when you flip your burger over.
  7. 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. 
  8. Let your burgers rest for 5-10 minutes (SERIOUSLY) before assembling and eating. Voila!

Notes

  • When I tell people to add butter to burger meat I sometimes get flack from the health police. To me, it makes a huge difference, but of course, it isn’t 100% necessary. If you’re wanting to not use the butter, just don’t use it. But, your butter won’t be as juicy and it’s only about 1/2 Tbsp. per serving. I always opt for very high quality, grass-fed butter, by the way. 
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Main Dish
  • Method: Grill/Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 burger (patty only)
  • Calories: 269
  • Sugar: 1 g
  • Sodium: 678 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 0 g
  • Protein: 30 g
  • Cholesterol: 126 mg

Keywords: venison, deer meat, burger, burgers

Smoked Venison Meatballs

These smoked venison meatballs are the perfect appetizer or protein for a main dish meal. The sweet & spicy glaze is heavenly with the kiss of smoke.

smoked venison meatballs in a white bowl with lime slices

Meatballs are something I like to have on hand always. They’re great for rounding out a throw together dinner, and these smoked venison meatballs even make a perfect party appetizer. Talk about a dish that really works for you!

Making a great meatball with venison isn’t hard, it just takes a few ingredients to really help let the flavors shine. My best ever venison meatballs (a traditional Italian style meatball) are so popular and for good reason. They result in tender, juicy, and flavorful meatballs. And they’re easy to make.

meatballs with sesame seeds and a glaze

When I make these smoked venison meatballs with sweet and spicy glaze, I follow that original recipe pretty closely, but I add some sriracha and lime for flavor and leave out the Italian seasoning and vinegar.

I like almond meal or almond flour in my meatballs because I usually don’t have breadcrumbs on hand and some of my family members prefer gluten free recipes. But, you can totally sub breadcrumbs for the almond meal/flour in here and it’s delicious.

meatball ingredients in a bowl

How do you smoke meatballs?

Smoking meatballs is actually really easy to do, and it’s great to do when you’ve got something on the smoker for a long smoke and you want to whip something up for an appetizer or snack to tide you over.

uncooked meatballs on a foil lined baking sheet

I use a wood pellet grill to smoke at my house, I have a Traeger Pro 575 and I’m obsessed. I love it because I can control the temperature. So, I actually smoke, bake, and grill on it. But, any smoker will do for this recipe.

I put the meatballs on a foil lined baking sheet and but the baking sheet directly on the smoker. No need to worry about smoked venison meatballs falling through the smoker grates.

smoked meatballs on a baking sheet

I smoke the meatballs at 225F for about 25-30 minutes. If you’re using a Traeger and you’re not smoking anything else, you can bump the heat up to 350F and finish cooking them for about 15-20 minutes, or if you’re smoking something else, OR if you’re using a smoker where you can’t control the temperature, just finish them in a 350F oven for 15-20 minutes. The initial smoke is plenty of time to get that kiss of smoke flavor.

meatballs being tossed in a sauce in a bowl

Smoked venison meatballs are even better with sweet & spicy glaze

I think I could eat this sweet & spicy glaze on just about anything. Your heat source is a generous squirt of sriracha, so it’s not overpoweringly hot. You mix the sriracha with some raspberry preserves (get a good quality brand where you can see the seeds), lime and salt. It’s so fast and all you have to do is toss the cooked meatballs in the glaze!

smoked venison meatballs in a white bowl with lime slices

Love venison recipes? Go check out my cookbook Venison Every Day! It’s available on Amazon and wherever books are sold!

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smoked venison meatballs in a white bowl with lime slices

Smoked Venison Meatballs

  • Author: Miss AK
  • Total Time: 55 minutes
  • Yield: 4–6 servings 1x
  • Diet: Gluten Free
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Description

These smoked venison meatballs are the perfect appetizer or protein for a main dish meal. The sweet & spicy glaze is heavenly with the kiss of smoke. 

Ingredients

Scale

For the meatballs: 

  • 1 lb. ground venison
  • 2 tsp. olive oil
  • 1/2 cup diced onion
  • 2 garlic cloves, minced
  • 1 egg, beaten
  • 2 Tbsp. almond meal/flour (or breadcrumbs)
  • 2 Tbsp. sriracha 
  • 1 lime, juiced 
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder 
  • 3/4 tsp. salt
  • 1/4 tsp. pepper

For the sweet & spicy glaze: 

  • 2 Tbsp. raspberry preserves
  • 1 Tbsp. sriracha 
  • 1 lime, juiced
  • 1/2 tsp. salt
  • optional – sesame seeds for garnish

Instructions

  1. Preheat your smoker or pellet grill to 225F.
  2. Heat a small pan over medium heat on the stove and add the oil. Once the oil is hot, add the onion and garlic and saute until lightly browned and soft, about 6-8 minutes. 
  3. In a medium-sized bowl, combine the sauteed onions and garlic, venison, egg, almond meal/flour, sriracha, lime juice, garlic powder, onion powder, salt, and pepper. Mix everything together well with your hands or a fork so that the flavors are evenly distributed. 
  4. Line a baking sheet with foil and scoop tablespoon-sized balls of meatball mixture onto the sheet and shape them into balls. I like to use a small cookie scoop. 
  5. Place the baking sheet directly on your smoker and smoke for 30 minutes at 225F.
  6. Bump the heat to 350F* and finish cooking for about 15-20 minutes so that the meatballs are fully cooked.  
  7. When the meatballs are cooked, whisk together the sweet & spicy glaze. Add the meatballs to a bowl and drizzle the glaze all over and toss them to coat. Top with sesame seeds if desired Serve as a protein for a meal or as an appetizer. 

Notes

  • If you’re using a smoker where you can’t control the temperature, just finish the meatballs in a 350F oven for 15-20 minutes. The initial smoke is plenty of time to get that kiss of smoke flavor. Or, if you’re doing a long smoke on something and you’re just quickly popping these meatballs in the smoker for an appetizer to hold you over, remove them after the 25 minutes is up and finish them in the oven at 350F for 15-20 minutes.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main/Appetizer
  • Method: Smoker/Pellet Grill
  • Cuisine: Asian Fusion/American

Nutrition

  • Serving Size: about 3-4 meatballs
  • Calories: 207
  • Sugar: 4 g
  • Sodium: 556 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 0 g
  • Protein: 21 g
  • Cholesterol: 105 mg

Keywords: venison, smoker, smoked food, meatball

Venison Bolognese | The Best Deer Meat Pasta Sauce

Venison bolognese is one of the best dishes you can make when you have ground deer meat on hand. This is the best recipe yielding in a rich, tomato sauce.

venison bolognese on a blue plate

Italian food is one of my favorites. I happen to think it’s one of the easiest cuisine types to incorporate venison into. My venison meatballs are a fan and family favorite, but when I don’t have time to make those, this venison bolognese is the perfect dish.

If you’re looking for a more simplified version of this recipe, take a look at this video:

We have a really great Italian joint right around the corner from our house. I’d say we order out from there once every week to two weeks, and it’s always such a treat. Some of our favorite dishes were huge inspirations for my cookbook, Venison Every Day, check it out on Amazon!

There is one thing I just can’t bring myself to order regularly, and that’s pasta with tomato sauce. I know I’m being bold, but I usually think my version is better.

meat and vegetables in a pot

I’m not Italian (I’m mostly Irish and German) but growing up, my dad and I would spend Sundays after church slaving over a pot of tomato sauce, usually just marinara. Some of my favorite childhood memories are of the time we spent around the stove together.

Nowadays, I still make pasta and sauce on the regular, but I’ve got a strapping 6’4″, 205lb., venison-loving husband to feed, and he always requests pasta with “meat sauce”. More commonly known as bolognese.

meat sauce ingredients in a pot

How do you make bolognese with venison?

I actually prefer venison bolognese to beef bolognese. Traditionally, bolognese is made with lamb, beef or pork (or a blend) but I imagine lamb was quite common when the dish originated.

I find lamb and venison to have similar flavor profiles, so venison actually works wonderfully. To balance everything out I use red wine in my sauce (some more traditional bolognese recipes call for white) and a bit of red wine vinegar. The acidity complements the venison and really brings out the best that it has to offer.

meat sauce in a pot

Can you make this recipe with other types of wild game?

Absolutely. This recipe works wonderfully as written with elk and bear meat. I highly suggest trying this with bear if you have it, it’s delicious. A bit sweeter and richer…but delightful. I haven’t tried it with moose, boar, or wild turkey but with some tweaking, I bet it could work with a lot of different meats.

If you want to make this recipe with store-bought beef or turkey, simply omit, or only use 2 teaspoons of the red wine vinegar.

I know you’re going to fall in love with this recipe and it will quickly become a staple in your home, too!

venison bolognese on a blue plate

Get my BEST Wild Game Cooking Tips for FREE!

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Venison Bolognese

★★★★★

5 from 1 reviews

  • Author: Miss AK
  • Total Time: 45 minutes
  • Yield: 6–8 servings 1x
Print Recipe

Description

Venison bolognese is one of the best dishes you can make when you have ground deer meat on hand. This is the best recipe yielding in a rich, tomato sauce. 

Ingredients

Scale
  • 1 Tbsp. olive oil
  • 1 yellow onion, finely diced 
  • 1 cup finely diced carrots (about 2–3 carrots) 
  • 1 lb. ground venison* (see note below for other types of meat)
  • 3–4 garlic cloves, minced 
  • 1 Tbsp. Italian seasoning 
  • 1 Tbsp. sugar (optional but suggested)
  • 1 tsp. salt
  • 1/2 tsp. pepper 
  • 6 oz. tomato paste
  • 1 Tbsp. red wine vinegar 
  • 1 cup dry red wine* (see note)
  • 28oz. crushed tomatoes 
  • 28–30oz. (3 10oz., 2 14oz. cans, or 1 28oz. can) tomato sauce
  • optional – parmesan cheese rind
  • Fresh parsley + parmesan cheese + pasta for serving 

Instructions

  1. Heat the olive oil in a large pot over medium heat. Once hot, add the onion and carrot and saute until the onion starts to soften, about 5-7 minutes. 
  2. Then, add the ground venison and brown the meat, cooking for about 8 minutes and breaking up the meat as it cooks. 
  3. Then, add the garlic, Italian seasoning, salt, pepper, and tomato paste and saute for 2 minutes to let the flavors release. 
  4. Deglaze the pan by pouring in the red wine vinegar and wine. Scrape up any bits of flavor at the bottom of the pan. 
  5. Finally, add the crushed tomatoes and tomato sauce and mix together well. If you have one handy, add the rind or end of a brick of parmesan cheese to the sauce. It releases great flavor during cooking. 
  6. Once the sauce reaches a slow boil, turn the heat to low and cover the pot. Allow the sauce to simmer for at LEAST 30 minutes, but an hour to a few hours is better. Heck, all day if you have it!
  7. Remove the parmesan rind before serving and ladle the sauce over your pasta of choice. Top with fresh parsley and parmesan cheese if desired. 

Notes

  • This recipe also works well with ground elk, lamb or bear meat. If you’d like to use beef or turkey, omit the red wine vinegar or just use 2 teaspoons instead of a full tablespoon. 
  • You can sub the wine with beef or vegetable broth, but I really recommend using it if you can. No need for anything fancy, drinkable wine, even boxed, is fine. I usually use a cabernet.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes+
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian American

Keywords: bolognese, venison, wild game, pasta, Italian

The Best Ways to Store and Defrost Venison

Learn the best ways to store and defrost venison so that your meat stays fresh for a long time and is safe to cook and eat.

sliced smokey venison meatloaf on a wood platter with a knife

You just brought home a bunch of deer meat and it’s time to stock the freezer. But, what are the best ways to store and defrost venison so you can have some in the months (and maybe years) to come?

Storing and defrosting venison is very easy, but there are a few simple tips and tricks that will make your life a lot easier and result in fresher meat when it’s cooked. If stored properly, venison can last up to 2-3 years!

How to properly prep and store venison in the freezer:

There are a few tools that I find most handy when storing meat in the freezer. They make the process more streamlined and there’s less guesswork when you find yourself wanting to cook some meat.

These are the tools I find most helpful when preparing venison for the freezer:

While your first thought might be – do I really need a vacuum sealer, it depends on your goals.

When my husband and I primarily got ground meat from his deer, we used to eyeball portions out and store them in zip top freezer bags. Storing meat in freezer bags only preserves them for about 6 months-1 year.

If you’re savings precious cuts like tenderloins, back-straps and roasts, you’re going to get a lot more freezer burn if you don’t use a sealed bag.

Using a vacuum sealer prolongs the life of venison in the freezer by at least a year (less food waste!). If you’ve ever had dried out, freezer burnt meat…you know how important it is to properly store your meat and vacuum sealing is the best way to do that.

Before I seal my bags I like to weigh them on a kitchen scale and write down exactly what is in each bag. This way, I know how long to cook roasts, I can easily grab 1 lb. portions of ground meat for burgers or meatloaf, and I know how much meat I need to serve the crowd I’m feeding.

That’s where the permanent marker comes in hand…I use it to write on the bags after their weighed.

All of this may seem pretty self-explanatory, but I guarantee you that it will make your life MUCH easier in the long run.

Cook Venison Better…Today!

Sick of Dry, Gamey Venison? Download my FREE Top 5 Venison Cooking Tips + 2 Bonus Recipes to cook meals you love and save on your grocery bill by using the deer meat in your freezer. 

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    How to best defrost venison for cooking:

    The BEST way to defrost venison is to plan ahead and let it thaw out in the fridge. For a pound of meat, this usually takes about 2 days for me. I always place a paper towel under the meat in the fridge to collect any water (or sometimes blood) that comes off the package during freezing.

    If you’re in more of a hurry, you can defrost venison safely by submerging it in cool/cold water. Be sure to use cool/cold water to prevent the temperature of the meat from spiking, potentially resulting in food-borne illness.

    You may need to change the water ever 30 minutes or so (like when you defrost your Thanksgiving turkey) to make sure the meat and water doesn’t start to climb to room temp.

    I don’t recommend thawing meat in the microwave. While this is technically safe to do, I have never been able to do so effectively. The edges of the meat always thaw first and they start to toughen up and cook. This isn’t ideal, especially because you’re working with a leaner animal that can easily toughen up if it isn’t handled properly. However, if you’re really in a bind, use your microwave on low power and do this as gradually as you can.

    I hope you’ve found these tips for storing and thawing venison helpful! Make sure you head to THIS PAGE to check out my top healthy venison recipes and grab a copy of my FREE guide full of Venison Cooking Tips and Tricks!

    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!

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    venison shanks on a white place

    How to Braise Venison Shanks That Are SO Tender

    ★★★★★

    5 from 4 reviews

    • Author: Miss AK
    • 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.

    Ingredients

    Scale
    • 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!
    • Prep Time: 10 minutes
    • Cook Time: 2 and 1/2 hours
    • 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.

    This Shepherd’s Pie Soup post is sponsored by Stahlbush Island Farms. As always, all opinions remain my own and I am proud to partner with brands I love. Thanks for supporting the growth of MAK.

    I think gathering around the table 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 Shepherd’s Pie soup!

    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. I make it even EASIER on myself by cutting down on veggie chopping time by using the Classic Mixed Vegetables (peas, carrots & corn!) Mix by Stahlbush Island Farms.

    I love using pre-chopped veggies in dishes. As a new mom, I’m all about the shortcuts when it comes to getting quality veggies fast. All I do prepare the soup, and then about 5 minutes before serving, I add in the Classic Vegetable Mix by Stahlbush Island Farms.

    shepherd's pie soup in a terra-cotta bowl on a blue plate with a striped napkin
    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 celery
    • Ground meat – either venison or beef will work (so will lamb but I haven’t tried it)
    • Garlic
    • Peas, Carrots & Corn – I get this blend from Stahlbush Island Farms
    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 frozen veggies 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.

    This post was originally published in March 2020 and updated in December 2020.

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    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.

    Ingredients

    Scale
    • 1 Tbsp. olive oil
    • 1 onion, diced
    • 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 (10 oz.) package Classic Mixed Vegetables (frozen peas, carrots & corn)

    Instructions

    1. Heat the olive oil in a large stock pot over medium heat. When hot, add the onion, 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 frozen veggies, 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!

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