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Braised Venison Short Ribs

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

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

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

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

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

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

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

raw short ribs from a deer on a white cutting board

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

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

seared deer short ribs stacked on a platter

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

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

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

venison short ribs in braising liquid with rosemary sprigs

What’s in the braising liquid?

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

braised short ribs in liquid falling off the bone

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

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

Braised Venison Short Ribs

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

Description

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

Scale

Ingredients

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

Instructions

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

Nutrition

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

Keywords: venison, short ribs, braising

15 Best Healthy Venison Recipes

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

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

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

Why is venison healthy?

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

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

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

The best healthy venison recipes

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

sliced smokey venison meatloaf on a wood platter with a knife

Gluten-Free Venison Meatloaf

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

Grilled Venison Loin by Hank Shaw

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

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

Healthier Venison Stroganoff

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

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

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

Garlic & Herb Venison Marinade Recipe – by MeatEater

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

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

Taco Style Instant Pot Stuffed Peppers with Venison

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

Keto Venison Chili – by Texas Granola Girl

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

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

Whole30/Paleo Venison Burgers with “Special Sauce”

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

Instant Pot Venison Roast

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

Juniper Spiced Venison and Greens – by MeatEater

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

Wholeo30/Paleo Venison Shepherd’s Pie

Venison Stir Fry – by Hank Shaw

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

Instant Pot Venison Stew

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

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

Smoked Venison Tenderloin

Smokey Venison Meatloaf

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

sliced smokey venison meatloaf on a wood platter with a knife

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

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

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

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

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

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

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

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

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

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

meatloaf made with venison on tin foil

How do you make venison meatloaf in the smoker?

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

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

How do you make venison meatloaf in the oven?

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

venison meatloaf that's just been pulled off the smoker

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

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sliced smokey venison meatloaf on a wood platter with a knife

Smokey Venison Meatloaf

★★★★★

5 from 2 reviews

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

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

Scale

Ingredients

For the meatloaf:

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

For the tomato glaze:

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

Instructions

Smoker Instructions:

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

Oven Instructions:

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

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

Healthier Venison Stroganoff

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

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

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

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

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

Let me tell you what I added:

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

What makes this venison stroganoff lighter?

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

stroganoff sauce with venison and mushrooms in a dutch oven

What do you serve it over?

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

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

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

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

Healthier Venison Stroganoff

★★★★★

5 from 1 reviews

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

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

Scale

Ingredients

  • 1 Tbsp. butter
  • 1 Tbs. olive oil
  • 1 sweet yellow onion, diced
  • 1 lb. ground venison
  • 1 pint baby bella mushrooms, destemmed and sliced 
  • 2 garlic cloves, minced
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. paprika
  • 1 pinch dried thyme
  • 2 Tbsp. arrowroot powder or tapioca starch 
  • 1 Tbsp. apple cider vinegar
  • 1/4 cup dry white wine
  • 3/4 cup full fat coconut milk
  • 1 cup beef broth 
  • 3–5 dashes Worcestershire sauce 
  • 1/2 cup plain Greek yogurt (we like 2% fat, but any will do)
  • Egg noodles, gluten free noodles or butternut squash noodles for serving 

Instructions

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

Nutrition

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

Keywords: stroganoff, venison, wild game, dinner

Taco Style Instant Pot Stuffed Peppers with Venison

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

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

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

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

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

venison, tomatoes, peppers and diced jalapeños on a board

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

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

a stuffed pepper, pre cooked on a wood cutting board

Why cook this in the Instant Pot?

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

What makes these venison stuffed peppers taco-style?

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

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

Instant pot taco stuffed peppers with venison on a white plate

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

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

Venison Instant Pot Taco Stuffed Peppers

★★★★★

5 from 1 reviews

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

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

Scale

Ingredients

For the peppers:

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

For the chipotle aioli:*

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

Instructions

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

Notes

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

Nutrition

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

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

Healthy Whole30 Venison Burgers with Special Sauce

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

Healthy Whole30 Venison Burgers burger with whole30 special sauce on a white plate

Y’all I love burger night. We’ve been pretty busy this year, so throwing some patties and veggies on the grill and throwing a plate together has been basically my go to. When I made these Healthy Whole30 Venison Burgers with Special Sauce, J and I scarfed them DOWN.

I mean, juicy venison, plenty of fresh lettuce and tomato, topped with special sauce all piled between grilled sweet potato rounds. Count. Me. In.

I was also thinking about how grateful I am to have learned to work with wild game. Honestly, it’s brought my husband, Jared, and I a lot closer.

Not only am I really proud to be working with the food he brings home, I also have a new appreciation for the outdoor lifestyle.

Hunting takes up a lot of Jared’s time. Especially in the fall. Sometimes he misses events, he wakes up super early, and he’s gone most Saturdays from October to late November. It’s really easy to lose sight on the bigger picture, and quite honestly, get resentful.

a burger with special sauce on a white plate with a hand placing a toothpick with pickles

When I started cooking with his harvests and using the meat, I started saving money on our groceries. Which made me CRAZY happy and it started to change my perspective.

Flash forward like a year and a half and I’m like “uhhm, when can you going hunting again?”. I’m really interested in what he’s doing, and it’s been so fun to get to know his passion at a deeper level. So yeah, you can say I’m pretty grateful!

Anywho…anybody ready to grill?

all of the ingredients Venison Burgers on a white background

What makes these venison burgers Wholeo30 compliant?

These burgers are completely free from grains, dairy, legumes, sugar, sweetener, and preservatives.

I actually prefer my burgers without cheese, but if you’re a cheese lover, the special sauce will curb that craving.

How do you get healthy, ground venison burgers to be juicy?

The secret to juicy venison burgers is really just not overcooking them! I add some olive oil (aka fat because they’re lean) a seasoning blend and some apple cider vinegar to enhance the flavor, but otherwise, grill them so that they have a bit of give to the middle when you poke them. No hockey pucks!

a Burger on a white plate

How do you make the homemade “Special Sauce”?

I always keep a jar of Whole30 compliant mayo on hand, or you could make your own! All you need to do is mix in some tomato paste, diced pickles (yep, SO good), ACV, and seasoning! Et voila!

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

Love venison? Check out my e-cookbook – Field to Table! I’ve got 25 recipes, tips, tricks, a shopping list and my whole story about being an Accidental Hunter’s Wife included!

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

Healthy Whole30 Venison Burgers with Special Sauce

  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: 24 minutes
  • Total Time: 34 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

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.

Scale

Ingredients

  • 2 large sweet potatoes, sliced into 1/4 inch rounds
  • 1 Tbsp. + 2 tsp. olive oil 
  • 1/4 cup Whole30 compliant mayo (like Primal Kitchen)
  • 1 Tbsp. finely chopped pickles 
  • 2 tsp. apple cider vinegar, divided
  • 1 tsp. tomato paste
  • 3/4 tsp. garlic powder, divided 
  • 3/4 tsp. salt, divided 
  • 1 lb. ground venison 
  • 1/2 tsp. onion powder
  • 1/2 tsp. pepper 
  • Toppings of choice – lettuce, tomato, onion, etc. 

Instructions

  1. Preheat the grill to medium-high heat, or if you’re using a wood pellet grill like a Traeger, preheat to 450F. 
  2. Coat the sweet potato slices with 1 tablespoon of the oil and place them on the indirect upper rack of your grill if you have one. Let them cook for 10 minutes before adding the burgers to the grill. When you put the burgers on, flip them.
  3. To make the special sauce, in a small bowl mix together the mayo, chopped pickles, 1 teaspoon of the apple cider vinegar, tomato paste, 1/4 teaspoon of the garlic powder, and 1/4 teaspoon of the salt. Set aside. 
  4. With your hands or a fork, mix together the ground venison, the remaining olive oil, the remaining apple cider vinegar, onion powder, the remaining garlic powder, the remaining salt, and the pepper. Incorporate everything well. 
  5. Divide the ground venison evenly into 4 patties and form into discs. 
  6. Place on the grill for 4-7 minutes a side (you made need to go a bit longer with a wood pellet grill). Remove when the burgers are just at medium, or slightly pink in the middle.
  7. When the burgers have cooked, remove the sweet potato rounds from the grill. They should be soft.
  8. To serve, stack the burgers and sweet potato rounds. Drizzle on the special sauce and add the desired toppings. Close everything with a sweet potato round lid. 
  • Category: Main
  • Method: Grill
  • Cuisine: American

Nutrition

  • Serving Size: 1 burger
  • Calories: 435
  • Sugar: 5 g
  • Sodium: 690 mg
  • Fat: 25 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 32 g
  • Cholesterol: 380 mg

Keywords: burger, venison, wild game, Traeger, whole30

Instant Pot Venison Shepherd’s Pie

Classic Shepherd’s Pie made with venison is prepared in the Instant Pot. You won’t believe how easy it is to make mashed potatoes and the filling!

Classic Shepherd's Pie made with venison is prepared in the Instant Pot. You won't believe how easy it is to make mashed potatoes and the filling!

My hubby J LOVES Shepherd’s Pie. We’ve both got some pretty strong Irish roots & when St. Patrick’s day rolls around, I know there’s one thing on his mind. Beer & potatoes. So I turn to my favorite Instant Pot venison recipe.

The best way to a man’s heart is through his stomach, so to the kitchen I go. I created this Venison Shepherd’s Pie recipe a few years back, and it remains popular. It’ actually Whole30 approved (no beer) & uses up an influx of stew meat we had laying around. So, give that version a try, too!

BUT, this Shepherd’s Pie is more closely tied to the classic. Ground meat, beer, peas & creamy mashed potatoes. It’s amazing to me how easily everything comes together in the Instant Pot!

I’ll show you how easy it is!

You start by cooking potatoes in the Instant Pot. You keep the skin on so they can steam inside themselves. When they’re soft, you start the ground beef & veggie filling by using the saute function.

You’ll add veggies to the venison mixture. Note that you can also use ground beef or lamb! It’s important to add the tomato paste with the spices and seasoning so it has a chance to open up.

Then, the glorious beer goes in, and you scrape up the bits on the bottom of the pot. Now, I like to dump my cooked filling and mashed potatoes into a casserole dish and broil to get a crispy top, but this is optional. You can certainly just spoon the mashed potatoes over the cooked filling in the Instant Pot and call it a day!

Sláinte, friends!

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    A PSA THAT THE INSTANT POT IS PERFECT FOR COOKING TENDER VENISON, YOU HAVE TO TRY MY INSTANT POT RED WINE VENISON POT ROAST and my EASY INSTANT POT VENISON STEW.

    Print

    Instant Pot Venison Shepherd’s Pie

    • Author: Miss AK
    • Prep Time: 20 minutes
    • Cook Time: 40 minutes
    • Total Time: 1 hour
    • Yield: 8 1x
    Print Recipe

    Description

    Classic Shepherd’s Pie made with venison is prepared in the Instant Pot. You won’t believe how easy it is to make mashed potatoes and the filling!

    Scale

    Ingredients

    • 3lbs. gold potatoes (about 7–8 medium potatoes)
    • 1 cup water
    • 1 cup warm milk
    • 4 Tbsp. butter, divided
    • 2 tsp. salt, divided
    • 1 and 1/2 tsp. pepper, divided
    • 1 lb. ground venison (or beef, turkey or lamb)
    • 1 large, yellow onion, diced
    • 1 and 1/2 cups diced carrots
    • 1 and 1/2 cups celery
    • 3 garlic cloves, minced
    • 1 (6oz.) can tomato paste
    • 1 tsp. dried thyme
    • 1/2 tsp. ground sage
    • 1 cup dark beer, like Guinness or a stout
    • 1 cup frozen peas

    Instructions

    1. Scrub the potatoes and plate the wire rack in the bottom of the Instant Pot. Add the water and potatoes to the pot.
    2. Place on the lid, make sure the knob is turned to sealing and select Pressure Cook or Manual for 15 minutes on high. Let the cycle run, do a 5-minute natural release, and then carefully perform a manual release. 
    3. Transfer the potatoes to a large bowl, and discard the water. If you want peeled potaotes for your mash, you can peel them when they’re cool to the touch, but I like to leave my skins on for texture. 
    4. Add the warm milk and 3 tablespoons of the butter, 1 teaspoon of the salt, and a half teaspoon of the pepper to the potatoes and mash. You can use a ricer or a or an electric mixer if desired, just make sure the milk is warm. This helps with texture. Set the mashed potatoes aside. 
    5. Return the pot to the Instant Pot and add the remaining butter. Set it to Saute for 25 minutes on high. 
    6. After about 3 minutes, and the butter has melted, add the ground venison to the pot. 
    7. Saute until browned, about 5-7 minutes. 
    8. Add the onion, carrots, and celery. Cook for an additional 5 minutes, until they start to soften. 
    9. Add the garlic, tomato paste, remaining salt, remaining pepper, thyme, and sage. Mix well, letting this sweat for 5 minutes. 
    10. Finally, add the beer and let the cycle finish, scraping any bits off of the bottom of the pan for flavor. 
    11. Once the cycle has finished, stir in the peas. The hot filling will cook them just enough so that they’re not mushy. 
    12. Pour the filling into a 9×13 inch casserole dish. Top with the mashed potaotes and spread into an even later. 
    13. Turn the oven to lo broil and place the Shepherd’s Pie on the middle rack of the oven. Broil for 5-7 minutes, checking frequently, until the top is golden and crispy.* Enjoy!

    Notes

    • I like to dump my cooked filling and mashed potatoes into a casserole dish and broil to get a crispy top, but this is optional. You can certainly just spoon the mashed potatoes over the cooked filling in the Instant Pot and call it a day! 
    • Category: Mains
    • Method: Pressure Cooker
    • Cuisine: Irish American

    Nutrition

    • Serving Size: 1 scoop
    • Calories: 439
    • Sugar: 16 g
    • Sodium: 639 mg
    • Fat: 11 g
    • Saturated Fat: 6 g
    • Unsaturated Fat: 2 g
    • Trans Fat: 0
    • Carbohydrates: 70 g
    • Fiber: 12 g
    • Protein: 27 g
    • Cholesterol: 205 mg

    Keywords: venison, instant pot, dinner

    Instant Pot Red Wine Venison Roast

    Venison roast gets fall-apart tender in the Instant Pot braised with red wine. Get that cooked all day long taste and a full meal quickly and easily.

    So, you guys went BONKERS for my Instant Pot Venison Stew which was the inspiration for this Instant Pot Red Wine Venison Roast. And, I mean, for good reason because it’s tah-die-foorhh, honey. It’s the most popular recipe on the site by a landslide now. It even beat out the forever favorite Roasted Bone-In Chicken Thighs this winter.

    Anywho, I begged Jared to get us some roasts this November when he harvested his Ohio buck. We just moved into our first home, so up until now, we’ve been relying on butchers to process our deer for us after J quarters them in the field. Processing a deer isn’t really too possible in a second story apartment, lol.

    Back to the Instant Pot Red Wine Venison Roast. My stew recipe taught me that the Instant Pot is a one way ticket to tender venison town. It creates fall apart meat like no other.

    What I do to make this happen with a roast, is start by searing it as hard as I can on the saute cycle for 10 minutes.

    venison seared in the instant pot on a white background with a tan linen

    Then I add my braising liquid which is a good bit of red wine (the alcohol cooks out) some balsamic, and herbs d’Provence with a healthy amount of salt and pepper. The braising liquid combined with the pressure cooking powers of the IP are the magic here.

    venison seared in the instant pot on a white background with a tan linen with red wine in the pot

    The trick is to cook the meat on its own for an hour. You then release the pressure, add the veggies and cook for 10 more minutes. That’s how you get fall-apart meat and not soggy veggies, friends. You’re going to LOVE this Instant Pot Red Wine Venison Roast.

    venison seared in the instant pot on a white background with potatoes, parsnips and carrots

    Stick with me, kid. I’ll learn ya (J says this to me ALL the time, haha).

    If you love this recipe, you’ll LOVE my Instant Pot Venison Shepherd’s Pie, too!

    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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      Print

      Instant Pot Red Wine Venison Roast

      ★★★★★

      4.5 from 4 reviews

      • Author: Miss AK
      • Prep Time: 10 minutes
      • Cook Time: 80 minutes
      • Total Time: 1 hour 30 minutes
      • Yield: 4–6 servings 1x
      Print Recipe

      Description

      Venison roast gets fall-apart tender in the Instant Pot braised with red wine. Get that cooked all day long taste and a full meal quickly and easily.

      Scale

      Ingredients

      • 1 Tbsp. olive oil
      • 2.5–3lb. venison roast*
      • 1 and 1/2 cups dry red wine, like Cabernet
      • 2 Tbsp. balsamic vinegar
      • 1 Tbsp. herbs d’ Provence*
      • 1 + 1/2 tsp. salt, divided
      • 1 tsp. pepper
      • 1 yellow onion, cut into chunks
      • 4–5 carrots, cut into chunks
      • 3 parsnips, cut into chunks
      • about 5 gold potatoes, cut into chunks
      • 1 Tbsp. arrowroot powder (or cornstarch) 

      Instructions

      1. Turn the Instant Pot to “Saute” for 10 minutes. 
      2. After about 3 minutes, when it is hot, add the oil and then the venison roast. 
      3. Sear both sides of the meat until browned. 
      4. When the “Saute” cycle has finished, add the red wine, balsamic vinegar, herbs d’ Provence, salt and pepper. 
      5. Place the lid on the Instant Pot. Make sure the knob is set to “Sealing”.
      6. Set the Instant Pot to “Pressure Cook” or “Manual” on “High Pressure” for 60 minutes. 
      7. Allow the course to run and allow the Instant Pot to naturally release for 10 minutes then carefully perform a manual release. 
      8. Add the onion, carrots, parsnips, and potatoes to the Instant Pot on top of the venison. Toss everything around as best as you can to get some of the liquid on top of the vegetables, but don’t worry if they’re not covered. 
      9. Return the lid to the Instant Pot and turn the knob to “Sealing”. Set it to “Pressure Cook” or “Manual” for 10 minutes on High Pressure. 
      10. Allow the cycle to run and immediately perform a manual release. 
      11. Remove the vegetables and the venison from the pot. Simply shred the roast into chunks to serve. 
      12. To make gravy, strain all of the pot juices into a medium saucepot. Whisk in the arrowroot powder. Cook for 5-10 minutes over medium heat until desired thickness is reached. Taste before serving to test seasoning level and stir in salt and pepper if desired. 

      Notes

      • beef roast would work well, too! 
      • If you want to make this in the slow cooker, saute the venison in a pan and add it to the slow cooker with all of the other ingredients. Let it cook for 4-5 hours on high or 8 hours on low.
      • herbs de Provence is a French spice blend. It’s lovely and Wal Mart actually has a great organic variety for under $3. If you have to substitute, use Italian seasoning. 
      • If you don’t want to use red wine, beef stock could be used to substitute, however, I have not tested that method.  
      • Category: Dinner
      • Method: Pressure Cooker
      • Cuisine: French American

      Nutrition

      • Calories: 539
      • Sugar: 12 g
      • Sodium: 606 mg
      • Fat: 8 g
      • Saturated Fat: 3 g
      • Unsaturated Fat: 5 g
      • Trans Fat: 0 g
      • Carbohydrates: 55 g
      • Fiber: 9 g
      • Protein: 58 g
      • Cholesterol: 233 mg

      Keywords: instant pot, venison, wild game, red wine

      Post contains affiliate links. If you choose to purchase through one of the links, I receive a small commission but your price remains the same.

      Venison Taco Dip

      Easy venison taco dip is layers of Greek yogurt cream, chili lime spiced ground venison with Pepper Jack cheese and fresh veggies.

      Easy venison taco dip is layers of Greek yogurt cream, chili lime spiced ground venison with Pepper Jack cheese and fresh veggies.

      Guys. This. Dip.

      That is all. Post over.

      I’m KIDDING! But really, you have to make this bad boy if you’ve got some venison in the freezer. I added a little bit of citrus to the ground venison meat to combat the heavier flavor and it’s divine. I love how the extra lean meat crumbles perfectly over the Greek yogurt cream cheese mixture.

      All you have to do is add a little bit of cheese and veggies of choice over the top of everything. I choose some lettuce, tomato and jalapeno – classic and I like it.

      Dip, dip hooray!

      Chips non negotiable.

      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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        Print

        Venison Taco Dip

        • Author: Miss AK
        • Prep Time: 15 minutes
        • Cook Time: 15 minutes
        • Total Time: 30 minutes
        • Yield: 10 1x
        Print Recipe

        Description

        Easy venison taco dip is layers of Greek yogurt cream, chili lime spiced ground venison with Pepper Jack cheese and fresh veggies.

        Scale

        Ingredients

        • 1 Tbsp. olive oil
        • 1 small yellow onion, finely diced (about 1 cup)
        • 1 lb. ground venison
        • 1 tsp. chili powder
        • 1/2 tsp. garlic powder
        • 1 tsp. salt, divided
        • 1/4 tsp. black pepper
        • juice of 1 lime, divided
        • 2 cups plain Greek yogurt
        • 8 oz. softened cream cheese (it mixes easier when soft)
        • 1/2 cup salsa
        • 2 cups shredded or finely chopped lettuce
        • 2 Roma tomatoes, diced 
        • 1 and 1/2 cups shredded pepper Jack cheese
        • optional – 1 sliced jalapeno 
        • chips or veggies for serving

        Instructions

        1. Heat the olive oil in a large skillet over medium heat. 
        2. Add the onion and saute for 3-5 minutes until golden. 
        3. Add the venison and cook until browned, about 5 minutes. 
        4. Add the chili powder, garlic powder, 1/2 teaspoon of the salt, pepper and the juice of 1/2 of the lime. 
        5. Cook for 2 more minutes and remove from the heat. 
        6. Mix together the Greek yogurt, cream cheese, salsa, the remaining lime juice, and the remaining salt. 
        7. Spread the yogurt cream mixture into the bottom of a 9×13″ pan. 
        8. Sprinkle the venison taco meat over the yogurt cream. 
        9. Top with lettuce and tomato. 
        10. Add on the cheese and jalapeno if using. 
        11. Serve right away or refrigerate for a few hours before serving. 
        • Category: Appetizer
        • Method: Stovetop
        • Cuisine: Mexican/American

        Nutrition

        • Calories: 205
        • Sugar: 3 g
        • Sodium: 143 mg
        • Fat: 6 g
        • Saturated Fat: 2 g
        • Unsaturated Fat: 2 g
        • Trans Fat: 0 g
        • Carbohydrates: 18 g
        • Fiber: 3 g
        • Protein: 20 g
        • Cholesterol: 156 mg

        Keywords: dip, taco, venison, salsa

        Smoked Venison Tenderloin

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

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

        We all know that tenderloin is like thaaa best cut of venison. It’s totally cherished in our household, and you don’t get much of it, so this year I decided I wanted to smoke some of ours this year for something really special. My husband J was blessed enough to harvest an Ohio buck this year, so the recipes have been coming at your guys like crazy! For more of my favorites, grab my free e-book!

        The marinade here is what makes this so good, it’s a lot like my All-Purpose Marinade. It’s really citrus forward, which is great for venison because it’s such a rich, gamey meat. I like to let this marinate for at least 4 hours, or overnight. The longer you leave it, obviously, the more flavorful it will be.

        lemons, lemon marinade, venison tenderloin on a white marble

        I use a wood pellet smoker by Traeger Grills and I LOVE it! They were kind enough to send me a grill this fall and we’ve been having so much fun playing around with it. I recently made this Smoked Venison Brisket with a spicy rub and it’s also amazing to make on the Traeger. sliced venison tenderloin on a wood board

        Love smoked venison? Check out my Venison Brisket with Spicy Coffee Rub!

        Print

        Smoked Venison Tenderloin

        ★★★★★

        5 from 6 reviews

        • Author: Miss AK
        • Prep Time: 5 minutes + 4 hours- overnight
        • Cook Time: 2 hours
        • Total Time: 25 minute
        • Yield: 4 1x
        Print Recipe

        Description

        This Smoked Venison Tenderloin is marinated in a fresh, citrus marinade before spending time in the smoker. It’s tender, flavorful, smokey and juicy and totally easy to do. I make this in my Traeger Wood Pellet Smoker, but you could do this in any smoker.

        Scale

        Ingredients

        • 1 lb. venison tenderloin or backstrap
        • 1/4 cup lemon juice
        • 1/4 cup olive oil
        • 5 garlic cloves
        • 1 tsp. salt
        • 1 tsp. ground black pepper, plus more for serving

        Instructions

        1. Put the venison tenderloin, whole, into a zip-style bag or large bowl.
        2. Add the olive oil, lemon juice, garlic, salt and pepper into a blender or small food processor. Process until it’s all incorporated and the garlic is broken to small pieces.
        3. Pour the marinade over the venison and massage it in. Refrigerate and marinate for at least 4 hours, or up to overnight.
        4. When you’re ready to cook, remove the venison from the marinade, and rinse it off. Pat dry and let it come to room temperature for 30 minutes before cooking while you preheat the smoker.
        5. Set and preheat your smoker to about 225 F degrees.
        6. Smoke the tenderloin for 1+1/2-2 hours, depending on the thickness of your meat. The internal temperature should be at 130 F for rare, and 140 F for medium rare. Don’t cook it to medium, you want it nice and juicy!
        7. Let it rest for 10 minutes before slicing and topping with extra cracked black pepper.

        Nutrition

        • Serving Size: 4 oz.
        • Calories: 300
        • Sugar: 2 g
        • Sodium: 646 mg
        • Fat: 17 g
        • Saturated Fat: 3 g
        • Unsaturated Fat: 11 g
        • Trans Fat: 0 g
        • Carbohydrates: 3 g
        • Fiber: 0 g
        • Protein: 33 g
        • Cholesterol: 75 mg

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