venison Archives - Miss Allie's Kitchen

9 Juicy & Delicious Wild Game Burger Recipes | Plus My Go-To Burger Sauce Recipe

By: Allie Doran | Updated: June 24, 2025

Wild game burger recipes with burger sauce will curb any burger craving. Perfect for using your favorite ground game meat, you need these easy, protein-packed meals for every season!

If you’ve got ground wild game in your freezer, it’s time to level up your burger game. Whether you’re working with venison, elk, or bison, I’ve got wild game burger recipes that are juicy, flavorful, and anything but boring. The secret? A little trick I swear by—grated frozen butter mixed right into the meat. It keeps those leaner cuts tender and mouthwatering. Add a dollop of my secret sauce, and you’ve got a burger that’ll rival any drive-thru classic.

From classic burgers you’ll crave again and again to low-carb burger bowls and even a cozy wild game burger soup, there’s something here for everyone. These recipes are perfect for busy weeknights, backyard cookouts, or meal prep for the week ahead. So grab that ground wild game and get ready to make burgers that’ll become a family favorite in no time!

TIPS AND TRICKS | PERFECTLY JUICY & DELICIOUS WILD GAME BURGER RECIPES & FINDING THE PERFECT MEAT-TO-FAT RATIO

Adding Fat

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

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

Cooking Wild Game Burger Recipes 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.

How Do You Make Wild Game Burger Recipes 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 Worcestershire 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!

TOPPINGS FOR YOUR WILD GAME BURGER RECIPES WITH BURGER SAUCE

Here’s a tasty mix of classic, creative, and wild game–friendly burger toppings to try—perfect for customizing to your crowd or your mood:

Classic Burger Toppings

Cheddar, Swiss, or American cheese
Lettuce, tomato, and onion (raw or grilled)
Pickles – dill, bread & butter, or spicy
Ketchup, mustard, and mayo

Bold & Gourmet Toppings

Grilled mushrooms + Swiss cheese
Caramelized onions
Fried egg
Bacon or venison bacon
Avocado or guacamole
Jalapeños

Wild Game–Loving Combos

Blue cheese + caramelized onions (pairs great with venison)
Pepper jack + spicy slaw
Crispy onions + chipotle mayo
Goat cheese + fig jam
Sharp cheddar + apple slices + arugula

For my go-to secret sauce, check out the recipe below!

Let’s get cooking some wild game burger recipes:

Perfect Venison Burgers

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 Hamburger Sliders

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

A venison smash burger served with French fries on a white plate

Uncle Momo’s Venison Smash Burgers

Talk about a flavor explosion with these Smash Burgers! Caramelized ground venison patties get layered with onions and American cheese.

Bear Burger

Making a bear meat burger delicious can seem tricky because the meat must be well done, but this recipe is both juicy and flavorful.

juicy elk burgers with lettuce, tomato and cheese cut in half on a wood and slate board with a white background

The Juiciest Elk Burgers

The juiciest elk burgers are the perfect recipe to use up the ground elk meat you have. Plus, I share some really simple tips and tricks that will make these the best burgers ever.

BLT Bison Burgers

These BLT bison burgers are packed with juicy bison meat, thick slices of bacon, fresh lettuce and tomato, and a secret ingredient that make these next level.

bison burgers on a plate with bacon on them and broubon in the background

A venison burger bowl topped with sauce with fresh ingredients surrounding it

Venison Burger Bowl Recipe

Ground venison, crispy potatoes, tomatoes, pickles, cheese, and special sauce some together in this easy to make Venison Burger Bowl recipe!

Healthy Whole30 Venison Burgers With Special Sauce

These healthy venison burgers are totally Whole30 compliant. They’re loaded with fresh veggies, topped with homemade special sauce and use grilled sweet potato buns.

a venison burger with whole30 special sauce on a white plate

Venison Hamburger Soup

One of our favorite venison soup recipes – hamburger soup! Ground venison simmers in broth with your favorite hamburger ingredients – onions, potatoes, tomatoes & more!

Burger Sauce for My Delicious Wild Game Burger Recipes | Classic & Smash Burgers, Sliders, Low-Carb & More

This is my go-to burger sauce recipe that pairs perfectly with ALL of these recipes!

Author: Allie Doran

Ingredients

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

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Instructions

Mix together all of the burger sauce ingredients in a medium bowl and set aside or in the refrigerator until ready to use.

Greek-Inspired Venison Power Bowls

By: Allie Doran | Updated: March 18, 2025

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

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

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

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

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

TIPS & TRICKS ON THE BEST WAY TO COOK VENISON ROAST

Venison loin roasts in a roasting pan with lemons and broth

Venison roast shredded on a cutting board

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

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

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

1. Sear the meat on all sides first

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

2. Acid is important

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

3. Use quality or homemade stock

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

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

INGREDIENTS AND KITCHEN TOOLS

Ingredients to make Greek Venison Power Bowls

For the meat:

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

For the Greek yogurt tzatziki:

Cucumber
Garlic cloves
Fresh dill
Sea salt
Greek yogurt

For the bowls:

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

STEP BY STEP

Greek Venison Power Bowl being assembled in a white bowl

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

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

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

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

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

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

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

Cooking Tip

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

HOW TO SERVE

Two hands holding a bowl of Greek Venison Power Bowl

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

STORING AND REHEATING

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

OTHER VENISON RECIPES YOU’LL LOVE

Greek-Inspired Venison Power Bowls

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

Author: Allie Doran
Prep Time: 20 min
Cook Time: 4 hrs
Total Time: 4 hrs 20 min
Yield: 4
Category: Dinner
Method: Oven
Cuisine: Greek

Ingredients

For the meat:

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

For the Greek yogurt tzatziki:

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

For the bowls:

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

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Instructions

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

Notes

These meal prep wonderfully!

Shepherd’s Pie Stuffed Potatoes | Twice Baked Potatoes with Shepherd’s Pie Filling

By: Allie Doran | Updated: March 10, 2025

Shepherd’s Pie Stuffed Potatoes combines the best of twice-baked potatoes and shepherd’s pie. And…they’re darn cute!

This twist on a baked potato is one of our new favorite ways to eat it. The hearty, cozy filling is packed full of flavor and protein.

Shepherds Pie is one of my favorite dishes to make for the family. My Sweet Potato Shepherd’s Pie has been a staple this winter; it was great to have on hand during the first few months of postpartum. Speaking of casseroles, we made this High Protein Taco Casserole recipe again over the weekend and I just can’t get enough of it. Another high-protein dish that is easy to meal prep are my Venison Stuffed Peppers, they are so easy to whip up and if you make a double batch, you can easily freeze a pan for later. If you’re on the hunt for a classic Shepherds Pie recipe, make sure you check out the one in my cookbook: Venison Every Day!

This recipe combines fluffy baked potatoes that get scooped out, mashed, and mixed with buttery goodness before being piled back into their crispy skins—then, they’re topped with a hearty shepherd’s pie filling packed with a savory ground venison meat misture that is rich and delicous. You’re going to love this cozy, satisfying meal that delivers all the flavors of a classic shepherd’s pie in a perfectly portioned potato boat. And let’s be real—they’re downright adorable!

Bonus! These stuffed potatoes are a meal-prep dream, easy to freeze, and perfect for stocking up on hearty, high-protein dinners. Whip up a double batch, enjoy a few fresh, and pop the rest in the freezer for busy weeknights when you need something warm and filling fast. Whether you’re serving them up for a cozy family dinner or making a big batch for meal prep, these Twice Baked Potatoes with Shepherd’s Pie Filling are a game-changer!

INGREDIENTS AND KITCHEN TOOLS

Ingredients to mak Shepherd's Pie Stuffed Potatoes

Potatoes (russet potatoes work well for this)
Avocado or olive oil
Butter, divided
Yellow onion, diced
Carrots
Celery
Ground Venison – (ground beef, bison, elk, and even lamb will work here too)
Garlic cloves
Salt
Pepper
Dried thyme
Ground sage
Tomato paste
Dark beer, like Guinness or a stout
Apple cider vinegar
Frozen peas
Milk

Kitchen Tools:

STEP BY STEP

Venison shepherds pie filling in a large skillet

Baked potatoes stuffed with shepherds pie filling on a black tray

Step 1: Preheat the oven to 400F.

Step 2: Place the potatoes on a large baking sheet and cover them in oil.

Step 3: Roast them in the oven for about 30-35 minutes while you prepare the filling until the insides are totally soft, cut side up.

Step 4: Next, heat 1 tablespoon of the butter in a large skillet over medium heat.

Step 5: Add the diced onion, carrots and celery to the skillet and saute until they start to soften, which takes about 8 minutes.

Step 6: Add the ground meat and brown, this takes about 10 minutes. Next add the garlic, 1/2 teaspoon of the salt, 1 teaspoon of pepper, thyme, and sage. Saute everything for 2 additional minutes to let the spices release their flavor.

Step 7: Add the beer and cider vinegar and allow the alcohol to cook off, this takes about 5 minutes. Finally, stir in the tomato paste.

Step 8: Bring the mixture to a boil and turn it down to simmer for 10-15 minutes while you prepare the potatoes. When you’re ready to assemble the dish, remove the pan from the heat and stir in the frozen peas.

Step 9: When the potatoes are soft, remove them from the oven and scoop most of the flesh into a bowl leaving the skins on the baking dish.

Step 10: To the potatoes, add in the remaining butter. Gradually add the milk and mash until you get the texture you want. I like my potatoes to be a little thinner than mashed potatoes for this dish. It helps the topping get nice and crispy.

Step 11: Spoon the meat filling into the potato skins on the backing sheet, filling each one to the top.

Step 12: Spread the mashed potato over the filling to top each potato.

Step 13: Bake the potatoes for about 15 minutes until the top is golden brown.

Step 14: Serve and enjoy!

Cooking Tip

This recipe works great with any red meat. Venison, elk, beef, and lamb will all be delicious for this filling.

HOW TO SERVE

A close up of a A Shepherd's Pie Stuffed Potato cut in half

These potatoes are perfect as is. Serve them up with a little side salad for a perfectly balanced meal.

STORING AND REHEATING

A tray of Shepherd's Pie Stuffed Potatoes with one cut in half and a stout beer behind it

You can easily prep the potatoes and the filling and store separately and assemble when ready to eat. If you want to make ahead of time, assemble as instructed above, store in the refrigerator and reheat in the oven or microwave.

OTHER RECIPES YOU’LL LOVE

Shepherd’s Pie Stuffed Potatoes | Twice Baked Potatoes with Shepherd’s Pie Filling

Shepherd’s Pie Stuffed Potatoes combine the best of twice-baked potatoes and shepherd’s pie. And…they’re darn cute!

Author: Allie Doran
Prep Time: 45 min
Cook Time: 20 min
Total Time: 1 hr 5 min
Yield: 4-6
Category: Dinner
Method: Oven
Cuisine: Irish American

Ingredients

4 medium potatoes, halved
1 Tbsp. avocado or olive oil
5 Tbsp. butter, divided
1 large, yellow onion, diced
1 and 1/2 cups diced carrots
1 and 1/2 cups diced celery
1 lb. ground red meat – beef, bison, venison, even lamb
3 garlic cloves, minced
2 tsp. salt, divided
1 and 1/2 tsp. pepper, divided
1 tsp. dried thyme
1/2 tsp. ground sage
1 (6oz.) can tomato paste
1 cup dark beer, like Guinness or a stout
2 tsp. apple cider vinegar
1 cup frozen peas
1/2 –3/4 cup warm milk, or to desired texture

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Instructions

Preheat the oven to 400F.
Place the potatoes on a large baking sheet and cover them in oil.
Roast them in the oven for about 30-35 minutes while you prepare the filling until the insides are totally soft, cut side up.
Next, heat 1 tablespoon of the butter in a large skillet over medium heat.
Add the diced onion, carrots and celery to the skillet and saute until they start to soften, which takes about 8 minutes.
Then add the ground meat and brown, this takes about 10 minutes. Next add the garlic, 1/2 teaspoon of the salt, 1 teaspoon of pepper, thyme, and sage. Saute everything for 2 additional minutes to let the spices release their flavor.
Add the beer and cider vinegar and allow the alcohol to cook off, this takes about 5 minutes. Finally, stir in the tomato paste.
Bring the mixture to a boil and turn it down to simmer for 10-15 minutes while you prepare the potatoes. When you’re ready to assemble the dish, remove the pan from the heat and stir in the frozen peas.
When the potatoes are soft, remove them from the oven and scoop most of the flesh into a bowl leaving the skins on the baking dish.
To the potatoes, add in the remaining butter. Gradually add the milk until you get the texture you want. I like my potatoes to be a little thinner than mashed potatoes for this dish. It helps the topping get nice and crispy.
Spoon the meat filling into the potato skins on the backing sheet, filling each one to the top.
Spread the mashed potato over the filling to top each potato.
Bake the potatoes for about 15 minutes until the top is golden brown.
Serve and enjoy!

Easy French Onion Soup with Braised Meat | High Protein French Onion Soup

By: Allie Doran | Updated: March 3, 2025

Easy french onion soup gets a protein bump with braised meat. You won’t believe the flavor these cheesy bowls have!

We have been seriously prioritizing our protein intake these last few years so I have been committed to taking some of my favorite recipes and making them protein packed. If you are also committed to high protein and lower carb, I highly recommend trying out some of my bowl recipes. My Venison Burger Bowl, Venison Burrito Bowls and my Venison Mediterranean Steak Bowls are just a few of our favorites. Venison is a lean meat that provides an amazing source of protein that pairs well with most of your favorite dishes. We love to whip up this High Protein Taco Casserole Recipe for an easy dinner and there is always enough leftover to eat for lunches throughout the week. Another low carb /high protein dinner that we make on repeat is my Venison Egg Roll in a Bowl. It is light, flavorful and so easy to meal prep.

If you love the taste of a classic French onion soup, just wait until you try this high-protein twist! Slow-braised meat takes this cozy favorite to the next level, adding rich, savory depth to every spoonful. Topped with melty cheese and a perfectly toasted slice of bread, this French onion soup is comfort food at its finest. Whether you’re craving a hearty dinner or a meal-prep-friendly option for the week, this soup has you covered!

The best part? It’s freezer-friendly! Make a big batch, portion it out, and stash some away for a busy night when you need something warm and satisfying. With its deep, caramelized onion flavor, tender braised deer meat, and gooey cheese topping, this high-protein French onion soup is a total game-changer. Get ready to dig into a bowl of pure comfort!

INGREDIENTS AND KITCHEN TOOLS

Ingredients to make French Onion Soup with Braised Meat

Roast – venison, beef or bison – a lean roast with not too much fat works best here
High heat tolerant cooking fat (avocado oil, tallow)
Unsalted butter
Yellow onions
Garlic cloves
All purpose flour
Salt
Black pepper
Dijon mustard
Dry white wine
Balsamic vinegar
Worcestershire sauce
Beef broth or stock (you could also use bone broth for more protein. I also recommend low sodium to reduce the amount of sodium)
Bay leaves
Fresh thyme sprigs
Sourdough or baguette slices
Gruyere cheese or fontina cheese(or a combo of both)

Kitchen Tools:

Here is what you need to make this recipe:

STEP BY STEP

Sliced onions cooking down in a dutch oven for French onion soup

French Onion Soup with Braised Meat finished simmering in a dutch oven

Step 1: Start by patting the roast dry with a paper towel to absorb any liquid.

Step 2: Next sear it on all sides in a large dutch oven over medium heat in the high heat tolerant fat.

Step 3: Remove the roast and set aside.

Step 4: Remove the fat from the pan, place the dutch oven back on the stove and add the butter over medium low heat.

Step 5: Next, add the onions and allow them to caramelize for 20-30 minutes until they’re a rich caramel color, soft and sweet.

Step 6: Add the garlic, flour, salt and pepper to the caramelized onions and cook for 2 minutes. Add the Dijon and cook for an additional minute.

Step 7: Next deglaze the pan with the white wine, scraping up any brown bits on the bottom of the pan. Add the balsamic, Worcestershire and beef stock, give it a stir and add the roast back to the dutch oven.

Step 8: Lay the bay leaves and thyme on top, cover the pot with a lid and allow the mixture to come to a boil.

Step 9: Turn the heat to low and let it simmer for 2-3 hours, or until the roast is pulling apart and tender. Remove the thyme and bay leaves.

Step 10: Remove the roast back and shred the meat. Add the shredded meat back to the pot. Remove the pot from the heat.

Step 11: Preheat the oven to 400F and toast your bread rounds for 6-8 minutes until toasted.

Step 12: Ladle generous portions of the meat and soup mixture into oven-safe bowls.

Step 13: Top with the toasted bread and evenly divide the cheese until you have your desired amount in each bowl.

Step 14: Turn the oven to high broil and arrange the bowls on a baking sheet.

Step 15: Place your baking sheet with the soup under the broiler for 2-4 minutes about 6 inches from the flame to melt the cheese. Remove when the cheese bubbly and brown.

Step 16: Serve (carefully) and enjoy!

Cooking Tip

I highly recommend using a lean roast with not too much fat, it’ll shred easier. Also, I know it is an extra step, but I highly recommend adding your soup to an oven-safe bowl, topping with baguette and cheese, and broiling for a few minutes until your cheese us golden brown and bubbly!

HOW TO SERVE

Prepping French Onion Soup with Braised Meat into bowls and topping with cheese

I highly recommend preparing this dish as instructed above. The addition of crispy bread and melted cheese takes this soup to the next level. But it is also delicious with a side of crispy bread and cheese sprinkled over the top.

STORING AND REHEATING

Four bowls of French onion soup with braised meat on a black tray and garnished with thyme

This soup stores great. You can pack it in an airtight container and it’ll keep in the fridge for about 5 days. I haven’t tried freezing it, but I bet you could portion in these freezer cubes and reheat in a pot when ready to eat.

A gold spoon pulling up a cheesy bite of French Onion soup with braised meat from a white bowl

OTHER VENISON & SOUP RECIPES YOU’LL LOVE

Easy French Onion Soup with Braised Meat | High Protein French Onion Soup

Easy french onion soup gets a protein bump with braised meat. You won’t believe the flavor these cheesy bowls have!

Author: Allie Doran
Prep Time: 45 min
Cook Time: 2-3 hours
Total Time: 3hrs 405min
Yield: 8-10
Category: Soup, Dinner
Method: Stovetop

Ingredients

1, 2-3 lb. roast – venison, beef or bison – a lean roast with not too much fat works best here
1 Tbsp. high heat tolerant cooking fat (avocado oil, tallow)
3 Tbsp. butter
4 lbs. Yellow onions, sliced
3 garlic cloves, minced
3 Tbsp. flour
1 and ½ tsp salt
⅓ tsp. Pepper
1 tsp. Dijon mustard
½ cup dry white wine
1 Tbsp. balsamic vinegar
1 tsp. Worcestershire sauce
8 cups beef stock
2 bay leaves
1 bunch fresh thyme
6–8 small, sliced sourdough or baguette rounds
8 oz. grated gruyere or fontina (or a combo of both) cheese

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Instructions

Start by patting the roast dry with a paper towel to absorb any liquid.
Next sear it on all sides in a large dutch oven over medium/medium-high heat in the high heat tolerant fat.
Remove the roast and set aside.
Remove the fat from the pan, place the dutch oven back on the stove and add the butter over medium low heat.
Next, add the onions and allow them to caramelize for 20-30 minutes until they’re a rich caramel color, soft and sweet.
Add the garlic, flour, salt and pepper and cook for 2 minutes. Add the Dijon and cook for an additional minute.
Next deglaze the pan with the white wine, scraping up any bits on the bottom of the pan. Add the balsamic, Worcestershire and beef stock, give it a stir and add the roast back to the dutch oven.
Lay he bay leaves and thyme on top, cover the pot with a lid and allow the mixture to come to a boil.
Turn the heat to low and let it simmer for 2-3 hours, or until the roast is pulling apart and tender. Remove the thyme and bay leaves.
Remove the roast back and shred the meat. Add the shredded meat back to the pot. Remove the pot from the heat.
Preheat the oven to 400F and toast your bread rounds for 6-8 minutes until toasted.
Ladle generous portions of the meat and soup mixture into oven-safe bowls.
Top with the toasted bread and evenly divide the cheese until you have you desired amount in each bowl.
Turn the oven to high broil and arrange the bowls on a baking sheet.
Broil for 2-4 minutes about 6 inches from the flame and remove when bubbly and brown.
Serve (carefully) and enjoy!

Venison Hamburger Sliders Recipe

By: Allie Doran | Updated: February 4, 2025

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

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

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

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

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

Three venison slider burgers in a basket with chips

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

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

Adding Fat

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

Cooking To Perfection

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

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

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

INGREDIENTS AND KITCHEN TOOLS

For the burgers

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

Burger Sauce

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

Toppings/Bun:

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

Kitchen Tools:

For this recipe you’ll need:

STEP BY STEP

Six venison slider patties on a tray with indents in the middle

Shredded pepper jack cheese melting on top of three venison slider burgers cooking in a black skillet

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

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

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

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

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

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

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

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

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

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

Cooking Tip

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

HOW TO SERVE

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

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

STORING AND REHEATING

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

OTHER VENISON RECIPES

Venison Hamburger Sliders Recipe

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

Author: Allie Doran
Prep Time: 20
Cook Time: 10
Total Time: 30
Yield: 6-8 Sliders
Category: Appetizer
Method: Stovetop
Cuisine: American

Ingredients

For the burgers

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

Burger Sauce

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

Toppings/Bun:

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

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Instructions

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

When you’re ready to cook the burgers, preheat a cast iron skillet to medium heat. Add a bit of the high heat tolerant oil.
When the skillet and oil are hot, take a few of the burger patties and flatten them in your palm to form a patty. Take your thumb and make a small dent in the tops of the patties to catch the juices.
Cook the burgers, dent side up first, for about 5 minutes per side. I like to just flip the burgers once so they have a nice crust.
Add your cheese when you flip your burger over.
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.
Let your burgers rest for 5-10 minutes (SERIOUSLY) before assembling and eating.
Assemble the burgers with lettuce, tomato and burger sauce immediately. Enjoy!

Notes

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

High Protein Taco Casserole Recipe

By: Allie Doran | Updated: January 2, 2025

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

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

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

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

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

INGREDIENTS AND KITCHEN TOOLS

Ingredients to make high-protein taco casserole.

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

Kitchen Tools:

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

STEP BY STEP

ground venison taco meat in casserole dish.

taco casserole topped with greek yogurt, dices tomatoes and green onions.

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

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

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

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

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

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

Cooking Tip

HOW TO SERVE

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

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

STORING AND REHEATING

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

OTHER RECIPES YOU’LL LOVE

High Protein Taco Casserole Recipe

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

Author: Allie Doran
Prep Time: 15
Cook Time: 30
Total Time: 45
Yield: 4-6
Category: Dinner
Method: Oven
Cuisine: Mexican

Ingredients

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

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Instructions

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

Venison Steak Au Poivre

By: Allie Doran | Updated: December 17, 2024

Steak Au Poivre literally means steak with pepper. Venison steak pairs perfectly with this creamy black pepper sauce in this French dish!

When we have steaks in the freezer (which we currently have a freezer full of venison, thanks to Jared!). There is nothing better than a perfectly cooked venison steak, nothing fancy, just simple and delicious. There are so many ways to serve up a venison steak such as my Ultimate Steak Salad, my Mediterranean Steak Bowls, or the best ever Venison Steak Sandwich. Recently, we have been hooked on this Venison Stean Au Poivre, and it is the perfect way to switch things up when we are looking for something new.

Elevate your holiday cooking game with Venison Steak Au Poivre! This dish translates a French classic to “steak with pepper,” and it’s every bit as delicious as it sounds. Tender deer steak is seared to perfection and paired with a rich, creamy black pepper pan sauce that’s bold, and holds a sophisticated flavor with will wow a crowd. Whether you’re planning an intimate dinner, hosting a festive gathering, or serving up a weeknight dinner, this dish is sure to impress.

I highly recommend serving this Venison Steak Au Poivre over my silky smooth mashed potatoes. The combination of the steak, creamy potatoes, and creamy sauce makes for an excellent meal. If you prefer crispy potatoes, you have to try these! This classic french dish is perfect for holiday dinners or any special occasion, it’s the perfect balance of elegance and comfort. Get ready to wow your guests with a meal they’ll be talking about for weeks!

INGREDIENTS AND KITCHEN TOOLS

Ingredients to make Venison Au Poivre on a cutting board

Venison steaks, room temperature
Sea salt
Whole black peppercorns, roughly crushed/cracked
Tallow, lard or high heat tolerant cooking fat
Unsalted butter
Onion or large shallot (shallot is classic, sometimes I just can’t find them/am out)
Garlic cloves
Fresh thyme sprigs
Dijon mustard
Brandy (sherry is a good direct substitute, use 1-2 tsp. sherry vinegar for a non-alcoholic sub)
Chicken stock
Heavy cream

Kitchen tools

Here is what you’ll need to successfully prepare this dish:

Cast iron or large skillet, or non-stick frying pan (oven safe)
Tongs
Wooden spoon or favorite kitchen utensils
Instant-read thermometer

STEP BY STEP

4 venison steaks coated with salt and crushed peppercorns on a paper towel lined plate

4 venison steaks in black skillet basted with butter, garlic and thyme sprigs

Step 1: Remove the steaks from the fridge 30-60 minutes before cooking so they can come to room temperature. Remove them from any packaging, cover each steak with the salt, and set them on a towel-lined plate while they come to room temp.

Step 2: Preheat the oven to 450F.

Step 3: Roughly crush the peppercorns. I like to do this with the back of a skillet. You can also smash them in a bag.

Step 4: Cover the steaks on each side with the peppercorns.

Step 5: Preheat a cast iron or oven-safe stainless steel skillet over medium/medium-high heat.

Step 6: Once hot, add the cooking fat. Let the fat heat for 30-60 seconds and add the steaks to the pan.

Step 7: Allow the steaks to sear well for 3-4 minutes until a nice crust forms. If the steak is sticking to the pan, a crust has not formed and you need to wait until it releases easily.

Step 8: Flip the steaks, add 1 tablespoon of butter, one smashed garlic clove and a few thyme sprigs to the pan and baste the venison.

Step 9: Pop the steaks into the preheated oven to finish cooking for 2-5 minutes.

Step 10: Remove the steaks from the oven when they reach the desired temperature about 120F internally for a medium rare steak.

Step 11: Transfer steaks from the pan and allow them to rest on a cutting board for 10-15 minutes while you make the au poivre sauce.

Au Poivre Sauce:

Step 1: Pour most of the fat out of the pan but don’t scrape any of the browned bits from it (it’s important for flavor).

Step 2: Return it to the stove over medium heat and add the remaining butter.

Step 3: When the butter melts add the onion and remaining minced garlic. Cook for about 2-3 minutes, add the Dijon mustard and deglaze with the brandy.

Step 4: Add the chicken stock, heavy cream and any remaining peppercorns that didn’t get used on the steak.

Step 5: Allow the sauce to cook down until it coats the back of a spoon well and it thickens. This takes about 3-5 minutes. Stir frequently.

Step 6: When you’re ready to serve, slice the venison steak into strips and pour over the sauce. Enjoy!

A gold spoon adding sauce to a Venison Au Poivre steak on a white plate

Cooking Tip

Removing your steaks from the package and letting them come to room temperature before cooking is key. I also recommend allowing your steaks to rest before serving for best results.

HOW TO SERVE

This dish is perfect as is, but we love serving this over my perfectly mashed potatoes or with some crispy potatoes. Serve with a simple side salad or some roasted veggies for a perfectly balanced meal.

Venison Au Poivre on a black slate with sauce and thyme sprigs

STORING AND REHEATING

If you have leftovers, store them in an airtight container in the refrigerator for 3-5 days. When ready to eat, reheat in the microwave until heated through.

OTHER RECIPES YOU’LL LOVE

Venison Steak Au Poivre

Steak Au Poivre literally means steak with pepper. Venison steak pairs perfectly with this creamy black pepper sauce in this French dish!

Author: Allie Doran
Prep Time: 20
Cook Time: 30
Total Time: 40
Yield: 4
Category: Dinner
Method: stove top & oven
Cuisine: american

Ingredients

4 venison steaks, room temperature
1 tsp. sea salt
1 Tbsp. whole black peppercorns, roughly crushed/cracked
2 Tbsp. tallow, lard or high heat tolerant cooking fat
2 Tbsp. butter, divided
¼ cup finely minced onion or shallot (shallot is classic, sometimes I just can’t find them/am out)
2 garlic cloves, divided (one can be smashed, one is minced)
a few fresh thyme sprigs
1 tsp. Dijon mustard
2 Tbsp. brandy (sherry is a good direct substitute, use 1-2 tsp. sherry vinegar for a non-alcoholic sub)
½ cup chicken stock
3/4 cup heavy cream

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Instructions

Remove the steaks from the fridge 30-60 minutes before cooking so they can come to room temperature. Remove them from any packaging, cover each steak with the salt and set them on a towel lined plate while they come to room temp.
Preheat the oven to 450F.
Roughly crush the peppercorns. I like to do this with the back of a skillet. You can also smash them in a bag.
Cover the steaks on each side with the peppercorns.
Preheat a cast iron or oven safe stainless steel skillet over medium/medium-high heat.
Once hot, add the cooking fat. Let the fat heat for 30-60 seconds and add the steaks to the pan.
Allow the steaks to sear well for 2-4 minutes until a nice crust forms. If the steak is sticking to the pan, a crust has not formed and you need to wait until it releases easily.
Flip the steaks, add 1 tablespoon of the butter, one smashed garlic clove and a few thyme sprigs to the pan and baste the venison.
Pop the steaks into the preheated oven to finish cooking for 2-5 minutes.
Remove the steaks from the oven when they reach about 120F internally for a medium rare steak.
Remove the steaks from the pan and allow them to rest on a cutting board for 10-15 minutes while you make the au poivre sauce.

Au Poivre Sauce:

Pour most of the fat out of the pan but don’t scrape any of the browned bits from it.
Return it to the stove over medium heat and add the remaining butter.
When the butter melts add the onion and remaining minced garlic. Cook for about 2-3 minutes, add the Dijon mustard and deglaze with the brandy.
Add the chicken stock, heavy cream and any remaining peppercorns that didn’t get used on the steak.
Allow the sauce to cook down until it coats the back of a spoon well and it thickens. This takes about 3-5 minutes. Stir frequently.
When you’re ready to serve, slice the venison steak into strips and pour over the sauce. Enjoy!

Beer Braised Venison Roast

By: Allie Doran | Updated: December 17, 2024

This tender deer recipe creates a flavorful beer braised venison roast in the slow cooker. So easy to make with pantry ingredients!

Venison roast served over potatoes, plated with carrots and pearl onions

Roast is one of our favorite dishes to make throughout the fall and winter. It is incredibly versatile like my Smoked Venison Roast, piled on a sandwich with some BBQ sauce. Or this juicy and tender Venison Roast (in the slow cooker), but don’t worry I have an Instant Pot version that is delish too. Take your taco Tuesday up a notch with these Birra Tacos or impress your guests with this easy Venison Ragù. Each of these delicious recipes is made with a venison roast that is sure to impress.

Looking for a fall-apart, fork tender venison roast that’s packed with flavor and easy to make? This Beer Braised Venison Roast is the recipe you’ve been searching for! Using pantry staples and your trusty slow cooker, this recipe delivers a perfectly braised venison roast that’s bursting with rich, savory goodness. The secret? A delicious beer-infused braising liquid that takes the flavor to the next level—it’s the perfect cozy meal for busy moms juggling back-to-school schedules!

Just toss everything into the slow cooker in the morning, and by dinner, you’ll have a meal that feels like it took hours of effort. Whether you’re feeding a crowd or planning to enjoy leftovers all week, this Beer Braised Venison Roast is sure to become a family favorite. Serve it with mashed potatoes (LINK) or over a bed of veggies for a hearty and wholesome dinner that hits the spot every time!

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

Beer braised venison roast with carrots and pearl onions on white serving platter

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

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

2. Herbs and Spices: My staples include Italian seasoning, herbs de Provence, curry powder, garlic powder, onion powder, bay leaves, and fresh herbs such as fresh rosemary, sprigs of fresh thyme kosher salt and black pepper. My cookbook has a whole list!

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

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

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

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

INGREDIENTS AND KITCHEN TOOLS

Ingredients to make Beer Braised Venison Roast

Venison roast
Butter
Garlic cloves
Tomato paste
All purpose flour
Herbs de’ Provence
Sea salt
Black pepper
12 oz. stout beer
Unsalted beef or venison stock
Apple cider vinegar
Worcestershire sauce
Carrots, cut into large pieces
Frozen pearl onions

Kitchen Tools:

For this recipe you’ll need:

STEP BY STEP

Venison roast seared and placed in a slow cooker

Slow cooker pot with beer braised venison roast, carrots and pearl onions

Step 1: Allow the venison roast to come to room temperature for 20-30 minutes on the counter before cooking.

Step 2: Begin by heating a large pan over medium-high heat. Add 2 tablespoons of the butter, allow it to sizzle for a minute or two and add the roast to the hot pan. Sear the roast on all sides and place it into the bottom of a slow cooker when seared. Remove the pan from the heat but do not discard.

Step 3: Top the roast with the carrots and onions.

Step 4: In the pan you seared the meat in, add the remaining tablespoon of butter and the garlic. Let the garlic cook for 1 minute before adding the tomato paste, flour, Herbs de’ Provence, salt and pepper. Cook for 2-3 minutes.

Step 5: Deglaze the bottom of the pan with the beer, stock, apple cider vinegar and Worcestershire sauce, whisking together to break up any lumps. Allow it to reduce for 5-7 minutes to thicken and cook off the alcohol.

Step 6: Pour the mixture over the roast, carrots and onions, allowing the roast to remain on the bottom of the slow cooker.

Step 7: Cover with the lid to your crock pot and cook for 8-9 hours on low until the meat is falling apart tender. If it isn’t tender, cook longer and baste the meat.

Step 8: Serve over mashed potatoes, polenta, grits, risotto, roasted veggies – the options are endless.

NOTE:

You could make this recipe in a dutch oven or large pot! Follow steps 1-6 and bake in the oven at 300F for about 3-4 hours or until it falls apart.

Beer Braised Venison Roast served on a platter with pearl onions and carrots

Cooking Tip

There are a few steps you can take to make sure your meat is transformed into a fabulous meal.

Sear the meat on all sides first – This adds both flavor and texture.
Add plenty of aromatics and seasoning – Ingredients can be simple but also impactful and majorly flavorful.
Acid is important – This is one of my most talked-about tips, but adding acid to a venison dish is very important for balancing out the rich flavor.
Use quality or homemade stock – My venison stock recipe is perfect for use here.

Beer Braised venison roast served on a white plate with mashed potatoes, carrots and pearl onions

HOW TO SERVE

Serve with some crusty bread, over mashed potatoes, polenta, grits, risotto, and with roasted veggies – the options are endless.

STORING AND REHEATING

Store your leftovers in an airtight container for up to a week in the refrigerator. You can freeze meat for up to 3 months in vacuum sealed pack.

OTHER VENISON RECIPES YOU’LL LOVE

Beer Braised Venison Roast

This tender deer recipe creates a flavorful beer braised venison roast in the slow cooker. So easy to make with pantry ingredients!

Author: Allie Doran
Prep Time: 15 min
Cook Time: 8 hr
Total Time: 8hr 15min
Yield: 6
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

1, 3-4lb venison roast
3 Tbsp. butter, divided
4 garlic cloves, sliced
2 Tbsp. tomato paste
3 Tbsp. all purpose flour
2 tsp. Herbs de’ Provence
2 tsp. salt
1/2 tsp. black pepper
12 oz. stout beer
2 cups unsalted beef or venison stock
1 Tbsp. apple cider vinegar
A few dashes Worcestershire sauce
1 lb. carrots, cut into large pieces
1 14 oz bag frozen pearl onions

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Instructions

Allow the venison roast to come to room temperature for 20-30 minutes on the counter before cooking.
Begin by heating a large pan over medium-high heat. Add 2 tablespoons of the butter, allow it to sizzle for a minute or two and add the roast to the hot pan. Sear the roast on all sides and place it into the bottom of a slow cooker when seared. Remove the pan from the heat but do not discard.
Top the roast with the carrots and onions.
In the pan you seared the meat in, add the remaining tablespoon of butter and the garlic. Let the garlic cook for 1 minute before adding the tomato paste, flour, Herbs de’ Provence, salt and pepper. Cook for 2-3 minutes.
Deglaze the pan with the beer, stock, apple cider vinegar and Worcestershire sauce, whisking together to break up any lumps. Allow it to reduce for 5-7 minutes to thicken and cook off alcohol.
Pour the mixture over the roast, carrots and onions, allowing the roast to remain on the bottom of the slow cooker.
Cook for 8-9 hours on low until the meat is falling apart tender. If it isn’t tender, cook longer and baste the meat.
Serve over mashed potatoes, polenta, grits, risotto, roasted veggies – the options are endless.

Venison Pumpkin Chili

By: Allie Doran | Updated: October 28, 2024

Classic venison chili gets a twist with the addition of pumpkin puree and warming spices. It’s hearty and the perfect harvest meal!

Post may contain affiliate links.

Post may contain affiliate links.

My Award Winning Venison Chili has been a huge hit with MAK readers and of course my family and friends for years! I LOVE when someone messages me and has won a chili cook-off with the recipe! It has the perfect blend of spices and the secret to cooking with venison is the unique touch of acid added from the citrus. If you haven’t made it yet, what are you waiting for?

We are also obsessed with my Slow Cooker Venison Chili for busy weekdays, this Creamy Chicken Corn Soup is always a win, and of course you have to try my Ham and Bean Soup. My newest addition to soup recipes that MAK readers have asked for this fall are my Venison Hamburger Soup and my Pumpkin Butternut Squash Soup. Both are perfect on a chilly fall or winter day, but this Venison Pumpkin Chili is a whole new level of cozy that I cannot wait for you to try!

A white bowl with pumpkin chili topped with a dollop of sour cream, cilantro, shredded cheese and tortilla chips

This is no ordinary chili tho – my Venison Pumpkin Chili has got the rich, hearty flavor of venison paired with the smooth sweetness of pumpkin puree and warming fall spices. Perfect for those busy back-to-school days when you need a comforting, one-pot meal that’s big on flavor. It’s the ultimate dish to welcome cooler weather while keeping the family satisfied.

For a fun twist, swap out your usual venison or beef stock with a bottle of your favorite beer. A robust lager or stout works perfectly, but if you’re feeling festive, try a pumpkin ale to really lean into those fall vibes. Top it with a dollop of sour cream, shredded cheese, or even some crispy tortilla strips, and you’ve got a delicious, cozy dinner that’s sure to become a new family favorite!

INGREDIENTS AND KITCHEN TOOLS

Olive oil
Yellow onion
Green bell peppers
Ground venison
Garlic cloves
Chili powder
Cumin
Paprika
Cinnamon (optional)
Sea salt
Black pepper
Tomato paste
Worcestershire sauce
Orange
Lime
Venison or beef stock*
Diced tomatoes, drained
Black beans
Kidney beans
Pumpkin puree

For flavor interest, try swapping out the venison/beef stock with 12oz of your favorite beer. A larger or stout works best but a pumpkin ale is always fun in the fall.

Kitchen tools:

You’ll need a large soup pot. A cutting board and a sharp knife for cutting veggies. Cute bowls for serving up your chili in. We love a cute blue 7 white bowl around here, lol.

Soup pot with venison, onions and peppers cooking

Browned venison, green peppers and onions in soup pot

STEP BY STEP

Step 1: Begin by heating the olive oil in a large pot over medium heat.

Step 2: Add the onion and peppers and cook until the onions start to brown on the edges, about 5-7 minutes. Then, add the venison and brown.

Step 3: Once the venison is browned add the garlic, chili powder, cumin, paprika, cinnamon, salt, and pepper. Saute for 1-2 minutes and then add the tomato paste. Cook for an additional minute, incorporating the tomato paste.

Step 4: Then, deglaze the pot with Worcestershire sauce, orange juice, and lime juice. Scrape the bottom of the pot and add the stock, tomatoes, beans and pumpkin.

Step 5: Stir well and bring the chili to a boil. Once boiling, reduce the heat to low, cover partially with a lid and let the pot simmer for at least 30 minutes but up to all day. If you’re cooking longer than an hour, be sure to cover the chili fully with a lid so all of the liquid doesn’t evaporate.

Step 6: Ladle up generous portions, top with your favorite chili toppings, and serve.

Cooking Tip

For flavor interest, try swapping out the venison/beef stock with 12oz of your favorite beer. A larger or stout works best but a pumpkin ale is always fun in the fall.

Sour cream, cheese and cilantro stirred into a bowl of pumpkin chili

HOW TO SERVE

We love serving this recipe up with some shredded cheddar cheese, sour cream, green onions, and diced avocado. You can even add a little hot sauce if you’re feeling adventurous. Cornbread or corn chips for dipping are always a win too!

STORING AND REHEATING

These leftovers are even more delicious the next day! Make sure you let the chili cool before packing in an airtight container and store it in the refrigerator for 3-5 days. Reheat in a pan or microwave until heated through.

I also freeze this recipe for up to 6 months with great results for busy nights!

Pumpkin Chili served in white soup bowls with toppings of cheese, sour cream and cilantro

FAQ

But before we go any further I’m sure you’re wondering why you can’t just take your favorite beef chili recipe and use deer. So I’ll tell you…

Can You Sub Venison For Beef In Chili?

The reason you don’t want to directly sub venison for beef in a chili recipe is because of the difference in flavor profile and fat composition. If you eat a lot of beef, you’re likely used to a more mild, buttery flavor of red meat. Venison or deer meat is bold, earthy, and fresh. It also comes from a much leaner animal. That’s why venison-specific recipes, like this roast recipe, are so popular. because the specialized.

So, if you use your family’s favorite beef chili recipe you’ll likely be looking for that notorious beefy flavor you’re used to. Which is perfectly understandable. But, by using a recipe developed to work with, transform and enhance the flavor of wild game…you’re going to have a recipe that will knock your socks clean off. I’ll tell you right now, I prefer this to beef any day. And I didn’t grow up eating wild game.

How Do You Get The Wild Taste Out Of Deer Chili (The BEST Secret Ingredient For Venison Chili)?

Now I’ll tell you, the ultimate secret ingredient for making great deer chili is acid; fresh lime and orange juice to be exact. It’s such a small part of the dish but the addition of this fresh citrus will make a world of difference, waking the whole dish up and making your taste buds sing.

However, the use of Worchestershire sauce here shouldn’t be overlooked and the hefty amount of spices is 100% worth it in the end. As a result of these wonderful flavorful notes, you’re left with a perfectly balanced pot of chili.

I like to make this on the stovetop, but of course, you can dump it all in your slow cooker and it will come out just fine. If I do this, I do like to saute my meat first, but that’s truly up to you.

A white bowl with pumpkin chili topped with a dollop of sour cream, cilantro and shredded cheese

OTHER RECIPES YOU’LL LOVE

Venison Pumpkin Chili

Classic venison chili gets a twist with the addition of pumpkin puree and warming spices. It’s hearty and the perfect harvest meal!

Author: Allie Doran
Prep Time: 15min
Cook Time: 1hr
Total Time: 1hr 15min
Yield: 6-8
Category: Dinner
Method: Stovetop

Ingredients

1 Tbsp. olive oil
1 yellow onion, diced
2 green bell peppers, diced
1 lb. ground venison
4–5 garlic cloves, minced
2 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. paprika
1 tsp. cinnamon (optional)
1 and ½ tsp. salt
½ tsp. pepper
3 Tbsp. tomato paste
1 tsp. Worcestershire sauce
1 orange, juiced
1 lime, juiced
1 and 1/2 cups venison or beef stock*
28 oz. diced tomatoes, drained
15 oz. black beans, drained and rinsed
15 oz. kidney beans, drained and rinsed
1 15 oz. can pumpkin puree.

Cook Mode Prevent your screen from going dark

Instructions

Begin by heating the olive oil in a large pot over medium heat.
Add the onion and peppers and cook until the onions start to brown on the edges, about 5-7 minutes. Then, add the venison and brown.
Once the venison is browned add the garlic, chili powder, cumin, paprika, cinnamon, salt, and pepper. Saute for 1-2 minutes and then add the tomato paste. Cook for an additional minute, incorporating the tomato paste.
Then, deglaze the pot with Worcestershire sauce, orange juice, and lime juice. Scrape the bottom of the pot and add the stock, tomatoes, beans and pumpkin.
Stir well and bring the chili to a boil. Once boiling, reduce the heat to low, cover partially with a lid and let the pot simmer for at least 30 minutes but up to all day. If you’re cooking longer than an hour, be sure to cover the chili fully with a lid so all of the liquid doesn’t evaporate.
Ladle up generous portions, top with your favorite chili toppings, and serve.

Notes

Cooking Tip:

For flavor interest, try swapping out the venison/beef stock with 12oz of your favorite beer. A larger or stout work best but a pumpkin ale is always fun in the fall.

10 Easy Soup Recipes | Stovetop and Slow Cooker

By: Allie Doran | Updated: October 3, 2024

Check out these 10 easy soup recipes that you can make either in the stovetop or slow cooker. They are warm, cozy and are perfect for serving up to a crowd or throwing together for a quick and easy weeknight dinner.

This post may contain affiliate links.

Soup season is upon us and I have 10 soup recipes that will warm you from the inside out. Now don’t get me wrong, we LOVE a good classic chili recipe, my Award Winning Chili is a staple around here. For the busy mom (hello, it’s me!!) looking for a quick and cozy dish for busy weeknights, a slow cooker soup is a win every single time. You can easily prep the ingredients the night before, store in the fridge, and pop into the crockpot in the morning before heading out the door. We’re having our second baby in a few weeks and I have some of these stacked in the freezer.

If you have been around for any length of time, you know my Venison Stew, Venison Roast, and Venison Chili recipes are always a hit. But these soup recipes are without a doubt some of the coziest recipes that you’ll want to make on repeat.

KITCHEN TOOLS YOU’LL NEED FOR MAKING THE PERFECT SOUP

Large pot or dutch oven with lid
Immersion blender
Slow Cooker

TIPS FOR MAKING SOUP WITH VENISON/WILD GAME

My husband is a big game hunter so if you’re new around here, I focus heavily on venison recipes. When making soup with venison, here are some tips to ensure it’s flavorful, tender, and perfectly balanced:

1. Choose the Right Cut of Venison

Lean cuts like venison stew meat, ground venison, or cubed shoulder and neck work best for soup. These cuts benefit from slow cooking, which helps break down tougher fibers.

2. Brown the Venison First

Before adding venison to the soup, brown it in a little oil to develop rich flavors. This caramelization adds depth and enhances the overall taste of the soup.

3. Use a Flavorful Broth

Venison has a strong, earthy flavor, so a rich broth is key. Opt for beef or venison stock to complement the meat. You can also add beer, wine, or even tomato-based liquids for added richness.

4. Balance the Gamey Flavor

Venison can be slightly gamey, so balancing that with sweet or acidic ingredients helps mellow the taste. Add root vegetables like carrots or parsnips for natural sweetness, or include a splash of vinegar or a squeeze of lemon juice at the end to brighten the flavors.

5. Cook Low and Slow

Venison can be tough if overcooked quickly, so simmer your soup over low heat for a long time. This allows the meat to become tender and soak up the flavors from the broth.

6. Incorporate Herbs and Spices

Herbs like thyme, rosemary, and bay leaves pair beautifully with venison. Consider adding warming spices like paprika, cinnamon, or cumin for a deeper flavor.

7. Add Vegetables

Since venison soups tend to be hearty, add dense vegetables like potatoes, turnips, or squash that hold up well to long cooking times. These ingredients help create a filling and comforting meal. You can also include other vegetables such as garlic, spinach, split peas, or celery to your soup for some added nutrition.

8. Don’t Forget the Acidic Finish

Just like with other soups, a splash of red wine vinegar, balsamic vinegar, or even some diced tomatoes can add brightness and balance to the rich flavors of the venison and broth.

Let’s get cooking!

Butternut squash soup in a white bowl topped with sour cream and chives

Butternut Squash Pumpkin Soup

Venison Hamburger Soup

One of our favorite venison soup recipes – hamburger soup! Ground venison simmers in broth with your favorite hamburger ingredients – onions, potatoes, tomatoes & more!

Ham and Bean Soup in white serving bowls with oyster crackers in the background

The Best Ham And Bean Soup (Stovetop, Campfire Kettle Or Slow Cooker)

This is the best, homemade ham and bean soup bursting with flavors from a ham hock, vegetables, white beans, and a hearty broth.

Creamy Chicken Corn Soup

One of our favorite venison soup recipes – hamburger soup! Ground venison simmers in broth with your favorite hamburger ingredients – onions, potatoes, tomatoes & more!

Chicken corn chowder in a white bowl garnished with bacon and green onions

Venison Vegetable Soup

Venison and load of veggies go into a pot with tomatoes, potatoes, green beans, corn, and carrots. Everything simmers until tender.

One Pot Stuffed Pepper Soup With Hatfield Sausage

All of your favorite ingredients in sausage and rice stuffed peppers in soup form. This easy, one-pot recipe is a breeze to make, hearty, and delicious.

Easy Slow Cooker Chicken Tortilla Soup

Try this quick and Easy Slow Cooker Chicken Tortilla Soup for a fast, healthy dinner that’s packed with veggies and protein.

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.

chicken and vegetable soup on a blue and white plate

Chicken Vegetable Soup With Cabbage Noodles

This chicken soup with vegetables is packed with good for you ingredients and uses cabbage instead of noodles. A big bowl full of healthy comfort food.

Dairy Free Tomato Soup And Cauliflower Steak

The tomato soup will cook and deepen in flavor over time and before you know it, you’ll have a tomato soup that perfect to serve up with a toasty grilled cheese.