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How to Cook Ground Venison for Breakfast? | 4 Creative Ways to Cook Wild Game for Breakfast

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Are you wondering how to cook ground venison for breakfast? Check out these creative ways to cook up wild game for breakfast that are sure to win over any crowd.

Three white plates with venison breakfast casserole served on them

If you’re looking to start your day with a high-protein meal that’s both hearty and delicious, venison can be an excellent choice. Venison, particularly when used as ground sausage, brings a rich, gamey flavor that pairs well with a variety of breakfast staples. I have four creative ways to incorporate venison into your morning routine, ensuring you have a nutritious and satisfying start to your day.

Each of these venison breakfast ideas is designed to be nutritious, flavorful, and easy to prepare, making venison a versatile ingredient for starting your day right. Whether you prefer a hearty casserole, a fresh and light bowl, a convenient sandwich, or a customizable burrito, venison can add a delicious twist to your morning routine.

KEY INGREDIENTS TO HAVE ON HAND WHEN COOKING WILD GAME

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

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

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

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

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

ESSENTIAL KITCHEN TOOLS FOR COOKING VENISON FOR BREAKFAST

Cooking breakfast or brunch can be a delightful and satisfying experience, especially when equipped with the right tools. Here are some essential kitchen tools that can help you prepare a variety of delicious breakfast or brunch dishes with ease and efficiency.

1. Skillet/Frying Pan: A versatile skillet or frying pan is indispensable for cooking a wide range of breakfast items like eggs, bacon, pancakes, and sausages. Non-stick pans are particularly useful for easy flipping and cleaning, while cast iron skillets are great for even heat distribution and creating a perfect sear.

2. Griddle: A griddle is perfect for cooking larger batches of breakfast foods like pancakes, French toast, and grilled sandwiches. Its flat, expansive surface allows you to cook multiple items simultaneously, making it ideal for serving a crowd.

3. Saucepan: A medium-sized saucepan is essential for making oatmeal, boiling eggs, or preparing breakfast sauces and gravies. A high-quality saucepan with a lid helps retain heat and cook food evenly.

4. Coffee Maker: For many, coffee is an essential part of breakfast or brunch. A good coffee maker, whether it’s a drip coffee maker, French press, or espresso machine, ensures you can brew your favorite morning beverage easily.

5. Mixing Bowls: A set of mixing bowls in various sizes is essential for preparing batters, mixing ingredients, and tossing salads. Stainless steel or glass bowls are durable and easy to clean.

6. Cutting Board and Knives: A sturdy cutting board and a set of sharp knives are crucial for chopping fruits, vegetables, and meats. Good quality knives make prep work faster and more efficient.

7. Measuring Cups and Spoons: Accurate measurement is key in cooking and baking. Having a set of measuring cups and tsp/tbsp spoons ensures you add the right amounts of ingredients to your dishes.

8. Toaster/Toaster Oven: A toaster or toaster oven is perfect for quickly toasting bread, bagels, or English muffins. A toaster oven can also be used for baking small items, reheating food, or broiling dishes.

Venison Breakfast Sausage patties on white plate with eggs

Venison Breakfast Sausage

What is the best venison to pork ratio for sausage? Learn that and delicious flavoring ideas in this Venison Breakfast Sausage recipe. Serve it ground in a casserole or as sausage patties.

Venison Breakfast Sausage Casserole

This simple venison sausage breakfast casserole recipe combines eggs, venison sausage, onions, peppers, cheddar cheese and is topped with crispy tater tots. SO good! Perfect for a meal prep breakfast or brunch.

A fork taking a bite of venison breakfast casserole with melted cheese pulling
Venison Breakfast Sandwiches laying on parchment paper

Venison Breakfast Sandwich

Eggs, cheese, english muffins and juicy venison breakfast sausage come together in this freezer & meal prep friendly Venison Breakfast Sandwich recipe.

Venison Breakfast Bowl

This Venison Sausage Breakfast Bowl recipe is packed with potatoes, cheese, ground venison sausage and all of the yummy toppings. Fried egg optional!

Venison Sausage Breakfast Bowl topped with avocado, hot sauce and red pepper flakes

Venison Sausage Breakfast Bowl

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This Venison Sausage Breakfast Bowl recipe is packed with potatoes, cheese, venison sausage and all of the yummy toppings. Fried egg optional!

Venison Sausage Breakfast Bowl topped with avocado, hot sauce and red pepper flakes

Wake up and start the morning RIGHT with my homemade Venison Sausage Breakfast Bowl! Picture this: savory venison sausage infused with aromatic herbs, nestled alongside a vibrant medley of onions, bell peppers, and golden potatoes. The fun part? You get to deck it out with your favorite toppings—I’m all about that sunny-side-up egg, creamy avocado, and a generous drizzle of spicy hot sauce for that extra kick!

As a busy mom gearing up for summer, I’m all about recipes that are not just delicious but also easy to whip up. I’m also big on getting protein, fat and fiber in for the whole family (easier said than done with a selective toddler & a 6’4″ husband, lol) early in the day.

If you’re craving more delicious breakfast ideas, I’ve got you covered with my mouthwatering Venison Breakfast Sandwiches, or Venison Sausage Breakfast Casserole, made with my hearty Venison Breakfast Sausage. If you’re leaning towards something sweeter, my mom’s legendary Blueberry Banana Bread always hits the spot. Oh, and let’s not forget those irresistible Greek Yogurt Blueberry Muffins that disappear faster than I can bake them! And for a side that’s as wholesome as it is tasty, my Homemade Fruit Parfait with Chia Jam is an absolute winner. Mornings just got a whole lot more exciting!

Ingredients to make Venison Sausage Breakfast Bowl

INGREDIENTS AND KITCHEN TOOLS FOR THIS BREAKFAST BOWL

Venison Breakfast Sausage (or use half of this recipe and make the rest into patties): 

Ground venison (I have used all venison – 1lb total with good results, pork makes it more mild & juicy)

Ground pork

Apple cider vinegar

Garlic powder

Onion powder

Dried thyme

Fennel seeds

Nutmeg

Allspice

Sea salt

Black pepper

For the bowl:

Avocado oil, butter or ghee

Potatoes (you could also use sweet potatoes if you prefer)

Onion 

Bell pepper 

Sea salt 

Black pepper 

Garlic powder 

For serving: 

Large eggs – optional – I like mine served with a fried egg, but you could also add scrambled eggs on tip. The rest of my family prefers theirs plain.

Sliced avocado 

Your favorite shredded cheese (pepper jack or cheddar cheese work great)

Your favorite hot sauce 

Anything else you love – tomatoes, jalapeños, herbs, salsa the list goes on!

NOTE:

  1. I haven’t tested this recipe with freezer hash browns, but you could cook those separately on a sheet pan and add them to your bowl.
  2. Protein: I highly recommend sticking to this recipe as is and using Venison Sausage, but I bet bacon or ham would work great as well.
  3. You can use a fried egg (which I prefer) but I bet whisking up a whole egg or egg whites for some scrambled eggs would also be delicious!

Kitchen Tools:

To start, you’ll need good mixing bowls to mix up your sausage mixture and eggs. I suggest having a good pan or cast iron skillet (with lid) to sauté all your veggies. Lastly, you’ll definitely want to grab some cute bowls or meal prep containers to serve these savory breakfast bowls in.

Venison Sausage cooked in a skillet
Potatoes, Peppers and Onions frying in a skillet
Venison Sausage Breakfast Bowl topped with avocado, fried egg, cheese and red pepper flakes

STEP BY STEP FOR BREAKFAST BOWLS

Step 1: Start by combining the ingredients to make the venison breakfast sausage. Stir well. Instead of forming the sausage into logs or patties, directly add it to a large pan or skillet over medium high heat with the oil/butter. Cook the sausage until browned and remove from the pan. 

Step 2: Place the pan back over medium heat and add the potato, onion and pepper. Let the veggies saute for about 3-5 minutes. Add ¼ cup of water, cover the pan and let them cook for about 5-7 minutes or until the potatoes are soft. Once softened, add salt, pepper, and garlic powder. Stir well. 

Step 3: Now it’s time to assemble the bowls! Divide the crumbled venison sausage and veggie mixture evenly between 4 bowls or containers with lids.

Step 4: If you’re meal prepping, secure lids and place these in the fridge for up to a week. Reheat in the microwave for about 1 minute and 30 seconds on in a pan when you want to eat. 

Step 5: If you’re ready to serve, top with a fried egg (if you wish), sliced avocado and any other toppings you desire! Enjoy!

Four breakfast bowls topped with fried eggs and avocado

HOW TO SERVE BREAKFAST BOWLS

I love serving up my breakfast bowl with a fried egg, fresh avocado and some hot sauce on top, but this bowl is absolutely delicious without the egg (my husband, Jared, and daughter, Madi Jo, prefer without)! You can easily meal prep this bowl and have it ready to go for breakfast throughout the week.

STORING AND REHEATING

Once all of the ingredients have cooled to room temperature, pack your breakfast bowls into individual containers and store in the fridge for up to 5 days.

OTHER BREAKFAST RECIPES

While we are on the topic of easy breakfast’s. You cannot go wrong with my Sausage Breakfast Casserole. I also highly recommend trying my Eggs Benedict Casserole, or my Mocha French Toast Casserole. These are also perfect for meal prepping and serving a crowd. We have also been making my Homemade Fruit Parfaits along with my Venison Breakfast Sandwiches on repeat because they are the perfect grab-and-go breakfasts. If you prefer more of a sweet option for breakfast but are still looking for something filling, I recommend trying my Blueberry Baked Oatmeal.

Venison Sausage Breakfast Bowl in white bowl with fork and coffee next to it
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Venison Sausage Breakfast Bowl topped with avocado, hot sauce and red pepper flakes

Venison Sausage Breakfast Bowl

This Venison Sausage Breakfast Bowl recipe is packed with potatoes, cheese, venison sausage and all of the yummy toppings. Fried egg optional!

  • Author: Allie Doran
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 4
  • Category: Breakfast
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Ingredients

Venison Breakfast Sausage (or use half of this recipe and make the rest into patties): 

  • 1/2 lb. ground venison (I have used all venison – 1lb total with good results, pork makes it more mild & juicy – your choice!)
  • 1/2 lb. ground pork
  • 2 tsp. apple cider vinegar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. dried thyme
  • 1/2 tsp. fennel seeds
  • 1/8 tsp. nutmeg
  • 1 pinch. allspice
  • 1/2 tsp. salt
  • 1/4  tsp. pepper

For the bowl:

  • 1 Tbsp. avocado oil, butter or ghee
  • 2 medium potatoes, diced 
  • 1/2 onion, diced 
  • 1/2 bell pepper, diced 
  • 1/2 tsp. salt 
  • 1/4 tsp. pepper 
  • 1/4 tsp. garlic powder 

For serving: 

  • 4 eggs – optional – I like mine served with a fried egg, my husband and daughter do not
  • Sliced avocado 
  • Your favorite cheese 
  • Your favorite hot sauce 
  • Anything else you love – tomatoes, jalapeños, herbs, the list goes on!

Instructions

  1. Start by combining the ingredients to make the venison breakfast sausage. Instead of forming the sausage into logs or patties, add it directly to a large pan over medium heat with the oil/butter. Cook the sausage until browned and remove from the pan. 
  2. Place the pan back over medium heat and add the potato, onion and pepper. Let them saute for about 3-5 minutes. Add ¼ cup of water, cover the pan and let them cook for about 5-7 minutes or until the potatoes are soft. Once softened, add salt, pepper, and garlic powder. Stir well. 
  3. Now it’s time to assemble the bowls! Divide the crumbled venison sausage and veggie mixture evenly between 4 bowls or containers with lids.
  4. If you’re meal prepping, secure lids and place these in the fridge for up to a week. Reheat in the microwave for about 1 minute and 30 seconds on in a pan when you want to eat. 
  5. If you’re ready to serve, top with a fried egg (if you wish), sliced avocado and any other toppings you desire! Enjoy!

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

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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.

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venison burger on a white plate

Making perfect venison burgers isn’t hard—it’s an exciting adventure that brings a unique twist to your burger nights! We mix it up between these Perfect Venison Burgers, Uncle Momo’s Smash Burgers and my Venison Sliders (so perfect for game day apps or a cookout). Venison is lean, so adding a bit of fat, like bacon or beef tallow, is key to keeping your burgers juicy and flavorful. Fire up your grill and get ready to savor that smoky, mouthwatering goodness!

When it comes to toppings, let your creativity run wild! Whether it’s a classic combo of lettuce, tomato, and cheese or something more adventurous like caramelized onions and blue cheese, the sky’s the limit. Pair your perfect venison burgers with your favorite sides—think crispy potatoes, a fresh summer salad or my quinoa tabbouleh —and you’ve got a meal that’s ready to impress. So, get ready to embrace the fun of summer grilling with these tasty, juicy venison burgers!

Venison burgers are a popular dish to make with ground deer meat, but they often end up dry, tough and gamey. If you find that this is usually true for you, you’re probably cooking venison burgers like you’re cooking beef burgers. With just a few simple tricks, you can take your wild game burger night to the next level and start using up that ground venison you have in the freezer. (For more venison cooking tips check out my free guide!)

YouTube video

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

INGREDIENTS & KITCHEN TOOLS | VENISON MEAT, SPICES, FROZEN BUTTER

ground deer meat with seasoning in a white bowl

We make venison burgers on repeat in our home and they are not just a summer meal around here.

  • Ground venison 
  • Balsamic vinegar 
  • Worcestershire sauce 
  • Garlic powder
  • Onion powder
  • Sea salt
  • Black pepper 
  • Freezing cold butter, grated* (the secret ingredient here)
  • Hamburger buns (brioche is best and toppings you like – cheese (we like Pepper or Colby Jack), lettuce, tomato, pickles, ketchup, etc. 

For your toppings, feel free to mix it up, some like to keep it simple with the basics (slices of cheese, mayo, ketchup, mustard, lettuce, tomato, and pickles), but you could easily get creative by adding some bacon and a fried egg on top!

Kitchen Tools:

To whip up these burgers, you’ll need a bowl and whatever form of equipment you plan on cooking your burgers in (if using a grill, preheat to medium-high heat and spray grill grates with a grill spray. If cooking on a stovetop, I recommend a cast iron skillet).

STEP BY STEP | MAKING THE BEST VENISON BURGER RECIPE

Step 1: Before beginning, place a stick of butter in the freezer. 

Step 2: If you’re cooking your burgers on a grill, go ahead and preheat the grill to medium-high (450-500F). If you’re cooking on a stovetop, get out a large pan (preferably cast-iron) and set it on the appropriate burner. You’re going to want to heat the pan for 3-5 minutes before cooking, so keep that in mind. 

Step 3: Mix together the venison, balsamic, Worchestershire, garlic powder, onion powder, salt, and pepper. I like to use a fork and my hands. It’s good to use a fork to “fluff” and break up the meat, you don’t want it too packed. 

Step 4: Right before you form the patties, grate in about 2 tablespoons of freezing cold butter (I use a regular, old cheese grater) into your meat mixture. Mix again quickly just to distribute, but not so much that the butter melts. 

Step 5: Form the meat into 4 evenly sized balls and then shape them into patties. Form a divot with your thumb in the top of the burgers to help catch some of the juice. 

Step 6: Place the burgers on the grill or in the hot pan, and cook for anywhere from 5-8 minutes per side. I like to just flip the burgers once so they have a nice crust. If you’re using cheese, add your cheese when you flip your burger over.

Step 7: I use an internal read thermometer and pull my burgers at 140-145F (medium) but you can pull them at 150F-160F if you like yours more well done. 

Step 8: Let your venison burger patties rest for 5-10 minutes (SERIOUSLY) before assembling and eating. Voila!

NOTE:

When I tell people to add butter to burger meat, I sometimes get flak from the health police. To me, it makes a huge difference, but of course, it isn’t 100% necessary. If you do not want to use the butter, just don’t use it. Your burger won’t be as juicy, and it’s only about 1/2 Tbsp. per serving. I always opt for very high-quality, grass-fed butter, by the way. 

Cooking Tip

The trick to cooking venison burgers is to add a bit of fat, in this case, grated frozen butter, to the meat because it’s very lean. Also, make sure you don’t overcook them!

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

TIPS AND TRICKS | PERFECTLY JUICY VENISON BURGERS & 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 to perfection

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

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

venison burger patties on a baking sheet

How do you make deer burgers taste good?

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

I add a bit of balsamic vinegar and 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!

HOW TO SERVE

These venison burgers are served perfectly as is. We always use a delicious brioche bun, with your favorite toppings – YUM. These pair perfectly with my Southwest Pasta Salad, Tabbouleh Salad, or some Homemade French Fries.

STORING & REHEATING

If you happen to have any of these leftover (very rare around here), store them in an airtight container and simply reheat in the microwave or stovetop, just for a few minutes until heated through.

OTHER VENISON RECIPES

There are so many delicious ways to use up that extra ground venison you have in your freezer. My Award-Winning Venison Chili is always a fan favorite. I also cannot recommend my Best Every Venison Meatballs – they are perfect for meal prep & store perfectly in the freezer. Venison Sloppy Joe’s & Venison Burrito Bowls are the perfect quick and easy weeknight meals that the whole family will love. If you need some other burger recipes, here are some of our favorites: Uncle Momo’s Smash Burgers, Elk Burgers, Venison Sliders, and for a low-carb option try these Venison Burger Bowls.

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

venison burger on a white plate
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venison burger on a white plate

Venison Burger

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

  • Author: Allie Doran
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 burgers
  • Category: Main Dish
  • Method: Grill/Stovetop
  • Cuisine: American
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5 from 35 reviews

Ingredients

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

Instructions

  1. Before beginning, place a stick of butter in the freezer. 
  2. If you’re cooking your burgers on a grill, go ahead and preheat the grill to medium-high (450-500F). If you’re cooking on a stovetop, get out a large pan (preferably cast-iron) and set it on the appropriate burner. You’re going to want to heat the pan for 3-5 minutes before cooking, so keep that in mind. 
  3. Mix together the venison, balsamic, Worchestershire, garlic powder, onion powder, salt, and pepper. I like to use a fork and my hands. It’s good to use a fork to “fluff” and break up the meat, you don’t want it too packed. 
  4. Right before you form the patties, grate in about 2 tablespoons of freezing cold butter (I use a regular, old cheese grater). Mix again quickly just to distribute, but not so much that the butter melts. 
  5. Form the meat into 4 evenly sized balls and then shape them into patties. Form a divot in the top of the burgers to help catch some of the juice. 
  6. Place the burgers on the grill or in the hot pan, and cook for anywhere from 5-8 minutes per side. I like to just flip the burgers once so they have a nice crust. If you’re using cheese, add your cheese when you flip your burger over.
  7. I use an internal read thermometer and pull my burgers at 140-145F (medium) but you can pull them at 150F-160F if you like yours more well done. 
  8. Let your burgers rest for 5-10 minutes (SERIOUSLY) before assembling and eating. Voila!
YouTube video

Notes

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

This post was originally published in June 2020. It was updated in May 2025.

Grilled Deer Backstrap Recipe

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The tenderness in this grilled deer backstrap recipe is incredible. The key is the perfect internal temperature and delicious marinade.

Slices of medium rare venison backstrap on a white plate with sides of asparagus and potatoes

As a busy mom, wife and, business owner, I’m always on the lookout for recipes that are not only delicious but also easy to prepare. My grilled deer backstrap ticks all the boxes. And speaking of summer grilling, we’re big fans of burgers, grilled chicken, and anything that sizzles on the barbecue. But if you haven’t tried my best ever venison backstrap recipe, you’re in for a treat. Plus, the leftovers? Don’t even get me started on the mouthwatering venison steak sandwiches we whip up with them. If you are looking for a fresh and vibrant salad, you have to try my Venison Steak Salad with balsamic vinegar as a base for the most delicious dressing. Summer just got a whole lot tastier!

Get ready to elevate your summer grilling game with a mouthwatering dish that’s a favorite in our household: Grilled deer backstrap. Made with tender venison backstrap marinated in a delightful mix of olive oil, red wine vinegar, zesty lemon, garlic cloves, fragrant Italian seasoning, and a pinch of sea salt and black pepper. It’s a flavor explosion that’s perfect for those warm, sunny days when the grill is calling.

Sliced grilled venison backstrap on wooden cutting board with knife and carving fork

WHAT IS DEER BACKSTRAP?

The backstrap is the loin of the deer (not the tenderloin) that runs along a deer’s spine. It’s super tender because the muscle is rather isolated and doesn’t have a large range of motion. There’s little to no fat so it’s easy to overcook this tender cut. This can result in dry or “gamey” taste as some folks say. If you pay special attention to preparation and NOT overcooking, it’s delicious. 

Tenderloins are found UNDER the spine and are typically smaller than beef tenderloin, which is why they easily get confused. If you have a sizable tenderloin, you can use this recipe, just be mindful not to overcook it. You may need to cook it for very little time.

THE BEST WAY TO COOK VENISON BACKSTRAP

  1. Roasting (this is what we’ll talk about in this recipe)
  2. Grilling (you can use this recipe and hold your grill at a steady medium high (450F) and grill it)
  3. Cut it into chops & sear the medallions on a cast iron
  4. Smoking (check out my favorite way to smoke a venison backstrap here)

When cooking backstrap, there are many ways to bring out the incredible flavor and texture of this lean and tender cut of meat. We’re going to focus on roasting because I find this to be the least labor intensive way to cook this prized cut.

When I roast backstrap or venison loin, I like to cook it high and fast in the oven at about 450F for 12-18 minutes, this largely depends on the thickness of your loin (and size of your deer). More on that later in the directions. 

Additionally, one method that never fails to impress is grilling the backstrap. Not only does it add a smoky and charred taste, but it also enhances the natural flavors of the meat.

What if I don’t have / like to grill?

If grilling isn’t your style, fear not! A fantastic way to cook backstrap is by cutting it into chops and pan-searing it in a cast-iron skillet. This technique creates a beautiful crust on the outside while maintaining a juicy and tender interior. The contrast between the crispy exterior and succulent center is truly divine. It’s also super fast!

No matter which method you choose, remember not to overcook the backstrap. It’s crucial to aim for medium-rare (pulling the meat from 115-125F) in order to preserve its tenderness and allow those magnificent flavors to shine through. So go ahead, unleash your culinary prowess, and savor each mouthwatering moment with venison backstrap cooked just right.

Ingredients for marinating a venison backstrap

INGREDIENTS AND KITCHEN TOOLS

  • Venison backstrap (or loin) – whole
  • Olive oil
  • Lemon 
  • Red wine vinegar 
  • Garlic cloves
  • Italian seasoning 
  • Sea salt
  • Black pepper
A steak with marinate in a bowl
A grilled venison backstrap resting on a silver tray
A grilled backstrap on a wooden cutting board with a carving knife and fork and plates surrounding it with potatoes and asparagus on them

STEP BY STEP

Step 1: Add all of the ingredients together in a zip-top bag or bowl with a lid and mariante for at least 4 hours, but up to overnight in the fridge. 

Step 2: Once marinaded, remove the venison from the marinade and fridge and allow it to come to room temperature on a paper towel while you preheat the grill. Pat it dry well to remove a lot of the excess. 

Step 3: Preheat to grill to medium-high, about 450-500F. 

Step 4: When the grill is hot, directly lay the venison on the grill grates and cook until the internal temperature reaches about 117-122F if you’re looking for medium rare. Cook times vary due to the thickness of the backstrap/loin due to the size of your animal so it’s best to cook to temperature, not set time. 

Step 5: Let the meat rest for a least 10 minutes before cutting into slices and serving. I usually add fresh cracked pepper and flakey salt before serving. Enjoy!

A grilled backstrap on a wooden cutting board with a carving knife and fork and plates surrounding it with potatoes and asparagus on them

HOW TO COOK VENISON SO IT ISN’T DRY

Cooking venison properly is crucial to maintaining its juiciness and tenderness. When working with a lean and tender cut (like backstrap/loin) cooking hot and fast is best. 

It’s important not to overcook the meat as this often leads to dryness—a mistake that many make. To achieve a medium-rare doneness, cook until the internal temperature reaches 115-125°F. I know 115F sounds low (and folks are often surprised that I recommend this) but your meat will keep cooking as it rests. You’re not cooking commercially processed beef that has been frozen and thawed multiple times before it hits your plate. This is FRESH, beautiful wild game and I encourage you to try it at medium rare, even if you typically order steak medium-well-done. 

Finally, let the cooked meat rest for a few minutes before slicing. This will allow the juices to redistribute throughout the venison, resulting in an incredibly moist and tender dish that you’ll love.

Slices of medium rare steak on a white plate with sides of asparagus and potatoes

HOW TO SERVE DEER BACKSTRAP

If you love grilling and have some venison backstrap sitting in the freezer, this is the recipe for you. It is absolutely delicious served as it, but you can always pair it with your favorite side dish or on my newest favorite, Venison Steak Sandwich.

COMMONLY ASKED QUESTIONS ABOUT DEER BACKSTRAP

Is venison tenderloin the same as backstrap? No, venison tenderloin and backstrap are not the same cuts of meat. Venison tenderloin, also known as the fillet, is a long, cylindrical muscle that runs along the deer’s spine. It is highly regarded for its tenderness and is considered one of the most sought-after cuts of venison. On the other hand, the backstrap refers to a larger muscle that extends from the neck to the hindquarters on both sides of the spine. While both cuts are prized for their tenderness, they differ in size and flavor profile. The tenderloin tends to be smaller and has a more delicate taste, while the backstrap is larger and often used for roasts or steaks.

What do you soak a deer backstrap in? You don’t have to soak or marinate backstrap if you cook it right. However, I have tried soaking deer chops in buttermilk and I love this venison marinade if you want to try either. Again, they’re not necessary for this method. 

Why is my deer backstrap tough? – overcooked it and didn’t cook at high enough heat (no sear, pull at 115-125F internally and REST it)

Sliced grilled venison backstrap on wooden cutting board with knife and carving fork

STORING AND REHEATING

If you happen to have leftovers, you can easily store them in the refrigerator in an airtight container for 3-5 days.

OTHER VENISON RECIPE’S YOU’LL LOVE

If you are ready for grilling season, you’ll definitely want to try my Juicy Venison Burgers. We have been loving cooking Venison Backstrap and with any leftovers, you better believe we are making my Venison Steak Sandwich which is SO good. If you need an easy side to whip up, try my Crispy Potatoes.

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Slices of medium rare steak on a white plate with sides of asparagus and potatoes

Grilled Deer Backstrap Recipe

The tenderness in this grilled deer backstrap recipe is incredible. The key is the perfect internal temperature and delicious marinade.

  • Author: Allie Doran
  • Prep Time: 4+ hours
  • Total Time: 4.5+
  • Yield: 4-6 servings
  • Method: grill
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Ingredients

  • 1.5–2 lbs. venison backstrap (or loin) – whole
  • ¼ cup olive oil
  • 2 Tbsp. red wine vinegar 
  • ½ lemon, juiced 
  • 3 garlic cloves, smashed and chopped 
  • 1 tsp. Italian seasoning 
  • ¾ tsp. salt 
  • ½ tsp. pepper

Instructions

  1. Add all of the ingredients together in a zip-top bag or bowl with a lid and mariante for at least 4 hours, but up to overnight in the fridge. 
  2. Once marinaded, remove the venison from the marinade and fridge and allow it to come to room temperature on a paper towel while you preheat the grill. Pat it dry well to remove a lot of the excess. 
  3. Preheat to grill to medium-high, about 450-500F. 
  4. When the grill is hot, directly lay the venison on the grates and cook until the internal temperature reaches about 117-122F if you’re looking for medium rare. Cook times vary due to the thickness of the backstrap/loin due to the size of your animal so it’s best to cook to temperature, not set time. 
  5. Let the meat rest for a least 10 minutes before slicing and serving. I usually add fresh cracked pepper and flakey salt before serving. Enjoy!

Venison Burger Bowl Recipe

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

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

Summer vibes are in full swing with these irresistible Venison Burger Bowls! Now don’t get me wrong, we love a delicious and juicy grilled Venison Burger or Venison Steak. And a perfectly grilled chicken thigh will always hit the spot, but sometimes, it is necessary to just add everything to one bowl for a quick and easy dinner.

Picture this: juicy ground venison, seasoned to perfection, nestled in a bowl with a medley of creative toppings and a drizzle of our secret sauce that takes it to the next level. And let’s not overlook those golden, crispy homemade fries that add the perfect crunch to every bite. It’s like a taste of summer packed into one satisfying meal, even without the bun! As a busy mom you’ll love how easy and flavorful these burger bowls are to whip up.

We love a good cheeseburger, but we also are big fans of a good bowl meal. I mean what’s not to love? Delicious ingredients, one bowl, plus minimal clean-up, I mean SIGN ME UP! We love serving up my Mediterranean or Burrito Bowls for more quick and easy dinner options.

Get ready to elevate your burger game with our mouthwatering Venison Burger Bowls!

These bowls feature succulent ground venison infused with delicious seasonings (you could use ground beef too, or half and half). Top it all off with a selection of your favorite toppings—think fresh veggies, zesty sauces (highly recommend my special sauce recipe below), and maybe even a sprinkle of cheese for that extra indulgence. And of course, no burger bowl is complete without a generous serving of homemade fries, perfectly crispy and oh-so-satisfying. Get ready to savor the flavors of summer in every delightful bite!

A gold fork in a venison burger bowl surrounded by other prepared bowls

INGREDIENTS AND KITCHEN TOOLS

These burger bowls do require some prep, but with a few key ingredients, they come together quickly and are so delicious. We love meal prepping these are perfect for a high-protein lunch throughout the week! Trust me once it all comes together, it is seriously worth it!

For the burger mixture: 

Ground venison 

Balsamic vinegar 

Worcestershire sauce 

Garlic powder

Onion powder 

Sea salt

Black pepper

High heat tolerant oil (avocado oil) or grass fed butter 

For the fries (if using homemade): 

Russet potatoes (sweet potato fries would work here too if you prefer)

High heat tolerant oil (avocado oil) 

Sea salt, to taste 

NOTE: You can totally user store-bought fries, potato wedges etc here if you prefer!

For the burger sauce: 

Greek yogurt (I use full fat)

Mayo (I LOVE homemade) 

Dijon mustard 

Ketchup

Apple cider vinegar (depends how acidic you want it) 

Pickle juice 

Diced dill pickles 

For the salad (all toppings are optional – get creative!) 

Romaine lettuce

Roma tomatoes 

Pickles 

Shredded cheddar cheese or your choice 

Other optional toppings – finely diced onion, pickled red onion, avocado, cherry tomatoes bacon OR any of your favorite burger toppings. The variations are endless!

Ingredients to make Venison Burger Bowls
French fries being cut on a wooden cutting board with a bowl of ice water
Four venison burger bowls prepped with lettuce, tomato, cheese and pickles

STEP BY STEP INSTRUCTIONS TO MAKE BURGER BOWLS

Step 1: Begin by slicing your potatoes and rinsing them in a bowl of ice water. 

Step 2: Pat the potatoes dry well and add them to the basket of the air fryer and drizzle with the oil and sprinkle with salt. Toss well. 

Step 3: Cook the fries at 380F for 12-15 minutes until they’re crispy, flipping them about halfway in between. Set aside. 

Step 4: While the fries cook, continue by mixing together all of the ingredients for the burger mixture (EXCEPT the oil/butter) in a mixing bowl until well combined. 

Step 5: Heat the oil/butter in a large skillet over medium heat until hot. When hot, add the ground meat and cook until browned. 

Step 6: While the burger cooks, mix together all of the burger sauce ingredients. 

Step 7: Then, chop up your veggies for the salad and divide them evenly between 4 bowls.  

Step 8: When the fries and ground meat are cooked, place even amounts on top of each bowl, drizzle with sauce and enjoy!

Sauce being poured over a prepared venison burger bowl

HOW TO SERVE

These healthy burger bowls are super easy to throw together. You can use whatever toppings you prefer and meal prepping this recipe is a breeze. I love topping ours with finely diced onion, pickled red onion, avocado, some chopped tomatoes OR really anything you love on a burger, and don’t forget the special sauce!!

STORING AND REAHEATING VENISON BURGER BOWLS

When storing this for meal prep you’ll want to add the ingredients that need to be warmed up in a separate container than your cold ingredients. These will stay fresh in your fridge for 3-5 days!

A gold fork digging into a venison burger bowl

MORE VENISON RECIPES YOU WILL LOVE

If you haven’t tried my Juicy Venison Burger Patty, what are you waiting for?! It is truly one of the best burger recipes around! If you are on the hunt for quick and easy dinner recipes I highly suggest my Venison stir fry or my Venison Egg Roll in a Bowl (which you can easily make with ground beef or turkey). Made in one pan, this dish comes together in no time. We also love taking taco Tuesday to the next level with these Venison fajitas or Venison tacos. Another quick and easy dinner that we can’t live without is my Venison stuffed peppers. For more inspo and amazing recipes, grab a copy of my bestselling cookbook, Venison Every Day!

A bite being taken out of a venison burger bowl with fresh ingredients surrounding it
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A venison burger bowl topped with French fries, sauce, tomatoes, pickles, meat and cheese

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!

  • Author: Allie Doran
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
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Ingredients

For the burger mixture: 

  • 1 lb. ground venison 
  • 2 tsp. balsamic vinegar 
  • ½ tsp. Worcestershire sauce 
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder 
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 Tbsp. high heat tolerant oil (avocado oil) or grass fed butter 

 

For the fries (if using homemade): 

  • 2 russet potatoes, sliced into ¼ inch slices 
  • About 2 tsp. high heat tolerant oil (avocado oil) 
  • Sea salt, to taste 

 

For the burger sauce: 

  • ¼ cup Greek yogurt (I use full fat)
  • ¼ cup mayo (I LOVE homemade) 
  • 2 Tbsp. Dijon mustard 
  • 2 Tbsp. ketchup (depends how sweet you want it!) 
  • 1–2 Tbsp. apple cider vinegar (depends how acidic you want it) 
  • 1 Tbsp. pickle juice 
  • 1–2 Tbsp. finely diced pickles 

 

For the salad (all toppings are optional – get creative!) 

  • 4–6 cups chopped romaine 
  • 2 roma tomatoes, diced 
  • ½ cup chopped pickles 
  • ½ cup shredded cheese of your choice 
  • Other optional toppings – finely diced onion, pickled red onion, avocado OR anything you love on a burger 

Instructions

  1. Begin by slicing your potatoes and rinsing them in a bowl of ice water. 
  2. Pat the potatoes dry well and add them to the basket of the air fryer and drizzle with the oil and sprinkle with salt. Toss well. 
  3. Cook the fries at 380F for 12-15 minutes until they’re crispy, flipping them about halfway in between. Set aside. 
  4. While the fries cook, continue by mixing together all of the ingredients for the burger mixture (EXCEPT the oil/butter) in a mixing bowl until well combined. 
  5. Heat the oil/butter in a large pan over medium heat until hot. When hot, add the ground meat and cook until browned. 
  6. While the burger cooks, mix together all of the burger sauce ingredients. 
  7. Then, chop up your veggies for the salad and divide them evenly between 4 bowls.  
  8. When the fries and ground meat are cooked, place even amounts on top of each bowl, drizzle with sauce and enjoy!

Smoked Venison Meatballs

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

smoked venison meatballs in a white bowl with lime slices

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

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

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

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

meatballs with sesame seeds and a glaze

INGREDIENTS AND KITCHEN TOOLS

I bet you already have all if not most of these ingredients on hand for these delicious sweet and savory meatballs. They come together in no time and are sure to be a crowd favorite!

For the meatballs: 

Ground venison (you could use any ground wild game)

Olive oil

Onion

Garlic cloves

Egg

Almond meal/flour (or bread crumbs)

Sriracha 

Lime

Garlic powder

Onion powder 

Salt

Black Pepper

For the sweet & spicy glaze: 

Raspberry preserves

Sriracha 

Lime

Salt

Optional – sesame seeds for garnish

Kitchen Tools

The kitchen tools you need for this recipe is pretty minimal. I’d recommend a good mixing bowl to combine all of your ingredients and a baking sheet. But most importantly, a reliable smoker. We love our Traeger Pro 575. We love it because I can control the temperature. So, I actually smoke, bake, and grill on it. But, any smoker will do for this recipe.

meatball ingredients in a bowl
uncooked meatballs on a foil lined baking sheet
meatballs being tossed in a sauce in a bowl

STEP BY STEP

Step 1: Preheat your smoker or pellet grill to 225F.

Step 2: Heat a small pan over medium-high heat on the stove and add the oil. Once the oil is hot, add the onion and garlic and sauté until lightly browned and soft, about 6-8 minutes. 

Step 3: In a large mixing bowl, combine the sautéed onions and garlic, venison, egg, almond meal/flour, sriracha, lime juice, garlic powder, onion powder, salt, and pepper. Mix everything together well with your hands or a fork so that the flavors are evenly distributed. 

Step 4: Line a baking sheet with foil and scoop tablespoon-sized balls of meat mixture onto the sheet and shape them into balls. I like to use a small cookie scoop. 

Step 5: Place the baking sheet directly on your smoker and smoke for 30 minutes at 225F.

Step 6: Bump the heat to 350F* and finish cooking for about 15-20 minutes so that the meatballs are fully cooked.  

Step 7: When the meatballs are cooked, whisk together the sweet & spicy glaze. Add the meatballs to a bowl and drizzle the glaze all over and toss them to coat. Top with sesame seeds if desired Serve as a protein for a meal or as an appetizer. 

NOTE:

  1. If you’re using a smoker where you can’t control the temperature, just finish the meatballs in a 350F oven for 15-20 minutes. The initial smoke is plenty of time to get that kiss of smoke flavor. Or, if you’re doing a long smoke on something and you’re just quickly popping these meatballs in the smoker for an appetizer to hold you over, remove them after the 25 minutes is up and finish them in the oven at 350F for 15-20 minutes.
  2. I put the meatballs on a foil lined baking sheet and but the baking sheet directly on the smoker. No need to worry about smoked venison meatballs falling through the smoker grates.

smoked meatballs on a baking sheet

HOW TO SERVE SMOKED VENISON MEATBALLS

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

STORING AND REHEATING

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

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

Don’t worry if the fat renders out. Just scoop the meatballs out around it, and let them cool and freeze them for later.

smoked venison meatballs in a white bowl with lime slices

MORE SERIOUSLY DELICIOUS VENISON RECIPES

If you’re on the hunt for some quick and easy, kid friendly dinners, I highly suggest my Venison Egg Roll in a bowl or my Venison Stir Fry. These are on repeat in our home. If you’re like us and LOVE this time of year, ready to pull out that smoker and smoke every and anything, make sure you check out my Smoked Venison Brisket With Spicy Coffee Rub, Smoked Venison Shanks, and of course Traeger Grilled Chicken Thighs (Bone-In). And if you are looking for a super versatile venison meatball recipe that goes perfectly in your favorite marinara sauce, check out my Best Ever Venison Meatballs. Make sure you check out my cookbook Venison Every Day. It’s available on Amazon and wherever books are sold!

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smoked venison meatballs in a white bowl with lime slices

Smoked Venison Meatballs

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

  • Author: Allie Doran
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 servings
  • Category: Main/Appetizer
  • Method: Smoker/Pellet Grill
  • Cuisine: Asian Fusion/American
  • Diet: Gluten Free
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Ingredients

For the meatballs: 

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

For the sweet & spicy glaze: 

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

Instructions

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

Notes

  • If you’re using a smoker where you can’t control the temperature, just finish the meatballs in a 350F oven for 15-20 minutes. The initial smoke is plenty of time to get that kiss of smoke flavor. Or, if you’re doing a long smoke on something and you’re just quickly popping these meatballs in the smoker for an appetizer to hold you over, remove them after the 25 minutes is up and finish them in the oven at 350F for 15-20 minutes.

Venison Sausage Breakfast Casserole

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

A slice of Venison Breakfast Casserole on a white plate with a fork

I don’t know about you, but we love waking up on a Saturday morning to the delightful aroma of a simple venison sausage breakfast casserole wafting through the house. You can easily prep this dish in advance for busy mornings (i.e Christmas morning), bring it camping, to brunch or just to have ready throughout the week.

This mouthwatering dish combines savory homemade venison sausage, sautéed onions, colorful peppers, gooey cheese, and fluffy eggs, all baked to perfection and topped with crispy potatoes. It’s the kind of breakfast that brings the whole family together around the table, eager to dig in and savor every delicious bite.

Venison Breakfast Casserole in a white dish with melted shredded cheddar cheese on top

While this casserole is a total standout, if you’re looking for other breakfast options to help kickstart your day, I’ve got you. My hearty Venison Breakfast Sandwich, with homemade venison sausage, egg, and melty cheese all stacked together in between two slices on an English muffin. Or perhaps a comforting bowl of Banana Bread Oatmeal topped with fresh berries and a drizzle of honey, warming you up from the inside out on a chilly morning.

If you’re in the mood for something crispy and golden, Sourdough Waffles made from scratch might be just the ticket, especially when paired with a dollop of whipped cream and a cascade of blueberry compote. And let’s not forget about the classics like Blueberry Banana Bread, moist and bursting with fruity goodness, or Fluffy Blueberry Muffins and Blackberry Coffee Cake that make any morning feel like a celebration. For a lighter option, this parfait recipe layers of Greek yogurt, granola, and fresh fruit chia jam offers a colorful and nutritious start to your day.

No matter which breakfast delight you choose, this venison sausage breakfast casserole stands out for its ability to please a crowd, it’s a great source of protein, makes meal prep a breeze, and turns an ordinary Saturday morning into a joyful culinary experience for the whole family.

A breakfast casserole on a white plate served with juice

INGREDIENTS AND KITCHEN TOOLS

For the casserole:

Butter (+ more for greasing)

Venison breakfast sausage, uncooked (see below)  

Onion

Bell pepper (you can use yellow, orange or red bell peppers)

Large eggs 

Milk

Sea salt

Black pepper

Frozen Tater Tots (frozen hash browns would work as well)

Shredded sharp cheddar cheese (or shredded cheese of your choice) 

Venison Breakfast Sausage (or use half of this recipe and make the rest into patties): 

Ground venison

Ground pork

Apple cider vinegar

Garlic powder

Onion powder

Dried thyme

Fennel seeds

Nutmeg

Allspice

Sea salt

Black Pepper

Kitchen Tools:

This dish seriously comes together so easily. For making the sausage you are going to want to a large bowl. You’ll also want a large skillet or cast iron skillet to cook the sausage. Grab another large bowl and whisk for the egg mixture and lastly, you’ll want to have a 9×13 casserole dish to bake your casserole in!

Ingredients for Venison Breakfast Casserole
Tater tots with meat and cheese in white casserole dish
Venison Breakfast Casserole topped with shredded cheddar cheese

STEP BY STEP FOR THE SAUSAGE BREAKFAST CASSEROLE

Step 1: Preheat the oven to 375F. 

Step 2: Start by combining the ingredients to make the venison breakfast sausage. Instead of forming the sausage into logs or patties, add it to a large pan over medium heat with the butter. Cook the sausage until browned and remove from the pan. 

Step 3: Place the pan back over medium heat and add the onion and pepper. Let them saute for about 5-7 minutes until soft. Set aside to let them cool slightly. 

Step 4: Whisk together the eggs, milk, salt and pepper. When cooled, add the veggies to the egg mixture. Stir well to combine all of the ingredients.

Step 5: To assemble the casserole, grease a 9x13in baking dish with butter. Add the tater tots, cooked venison sausage crumbles and half of the cheese to the bottom of the dish. Toss together. 

Step 6: Pour the egg mixture over everything and slide into the oven. 

Step 7: Bake for 45 minutes, remove the dish to sprinkle on the remaining cheese and cook until set, golden and melty, about 5-10 additional minutes. 

Step 8: Slice, serve and enjoy!

NOTE:

  • This dish reheats well from refrigerated for 2-3 days.
  • You can also cut squares, wrap in parchment and then in plastic wrap and place individual portions into a freezer-safe zip-top bag. Heat in the microwave in 45 second increments until hot!
  • If you are making this in advance, you can prep this recipe, cook it fully, let it cool, and cover it with aluminum foil. When you are ready to eat, pop into the oven for a few minutes until it is warm through.
Three white plates with venison breakfast casserole served on them

HOW TO SERVE THIS VENISON SAUSAGE BREAKFAST CASSEROLE

This casserole is served perfectly as is. It is delicious topped with some hot sauce and if you’re a ketchup lover, that works are a great topper as well. If you are feeding a large crowd, you could also pair it with my Homemade Fruit Parfait.

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

STORING AND REHEATING | FRIDGE & FREEZER

If you are planning to meal prep this casserole, bake as directed, let cool to room temperature, and portion it out. It’ll keep in the refrigerator for 2-3 days in an airtight container. If you would prefer to freeze it, you can cut into squares, wrap in parchment and then in plastic wrap and place individual portions into a freezer-safe zip-top bag. When you are ready to eat, pop in the microwave in 45 second increments until hot!

One slice of venison breakfast casserole served out of the dish with remaining slices

OTHER BREAKFAST RECIPES

While we are on the topic of easy breakfast casserole, I highly recommend trying my Eggs Benedict Casserole, or my Mocha French Toast Casserole. These are also perfect for meal prepping and serving a crowd. We have also been making my Homemade Fruit Parfaits along with my Venison Breakfast Sandwiches on repeat because they are the perfect grab-and-go breakfasts. If you prefer more of a sweet option for breakfast but are still looking for something filling, I recommend trying my Blueberry Baked Oatmeal.

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A slice of Venison Breakfast Casserole on a white plate with a fork

Venison Sausage Breakfast Casserole

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

  • Author: Allie Doran
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Ingredients

For the casserole:

  • 1 Tbsp. butter (+ more for greasing)
  • 1 lb venison breakfast sausage, uncooked (see below)  
  • 1/2 cup diced onion
  • 1 diced bell pepper
  • 8 eggs 
  • ½ cup milk
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 (32 oz) bag frozen Tater Tots
  • 1 and 1/2 cups shredded cheddar cheese (or shredded cheese of your choice 
  •  

Venison Breakfast Sausage (or use half of this recipe and make the rest into patties): 

  • 1/2 lb. ground venison
  • 1/2 lb. ground pork
  • 2 tsp. apple cider vinegar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. dried thyme
  • 1/2 tsp. fennel seeds
  • 1/8 tsp. nutmeg
  • 1 pinch. allspice
  • 1/2 tsp. salt
  • 1/4  tsp. pepper

Instructions

  1. Preheat the oven to 375F. 
  2. Start by combining the ingredients to make the venison breakfast sausage. Instead of forming the sausage into logs or patties, add it to a large pan over medium heat with the butter. Cook the sausage until browned and remove from the pan. 
  3. Place the pan back over medium heat and add the onion and pepper. Let them saute for about 5-7 minutes until soft. Set aside to let them cool slightly. 
  4. Whisk together the eggs, milk, salt and pepper. When cooled, add the onion and pepper to the egg mixture. 
  5. To assemble the casserole, grease a 9x13in baking dish with butter. Add the tater tots, cooked venison sausage crumbles and half of the cheese to the bottom of the dish. Toss together. 
  6. Pour the egg mixture over everything and slide into the oven. 
  7. Bake for 45 minutes, remove the dish to sprinkle on the remaining cheese and cook until set, golden and melty, about 5-10 additional minutes. 
  8. Slice, serve and enjoy!

Notes

  • This dish reheats well from refrigerated for 2-3 days.
  • You can also cut squares, wrap in parchment and then in plastic wrap and place individual portions into a freezer-safe zip-top bag. Heat in the microwave in 45 second increments until hot!



Venison Pie

By: |

A hearty filling of ground venison meat, vegetables and herbs bakes under a blanket of golden brown puff pastry in this ultimate comfort food meal.

Venison Pot Pie with golden and flaky baked puff pastry topping served on a white plate with a green salad and white wine in the background

If you know me and my fam, you know we are ALWAYS up for making cozy, homemade meals that are ready in little time and minimal effort! Today, we’re diving into a hearty classic with a twist – Venison Pie! Packed with tender, juicy ground venison, colorful fresh vegetables, and simmered in a rich, savory venison stock, this recipe is a modern take on a comforting family favorite. We are changing up the game a bit and topping this pie with puffed pastry for the most amazing texture. This dish is sure to warm hearts and bellies alike.

If you love the comforting goodness of my Venison Stew or my Shepherd’s Pie from my Cookbook, Venison Every Day, this recipe is going to be a hit. You can literally use any veggies you have on hand to make this Venison Pie. But don’t forget the light and flaky puff pastry topping it the KEY to this recipe!

Let’s create some magic in the kitchen!

Venison Pot Pie being served on white plates with gold utensils

WHAT IS POT PIE?

Besides one of my favorite dishes, pot pie is a savory dish that typically consists of a pastry crust filled with a mixture of meat, in this case we are using ground venison, vegetables, and a flavorful sauce or gravy. The dish is baked until the crust is golden brown and crispy, creating a delicious contrast with the tender filling inside.

While the specific ingredients can vary, traditional pot pies often feature ingredients like chicken, beef, turkey, or ground venison for the meat component, along with a mix of vegetables such as carrots, peas, onions, and potatoes. The filling is usually bound together with a creamy sauce or gravy made from stock or broth, thickened with flour or cornstarch.

Pot pie is a popular comfort food in many cultures, known for its hearty and satisfying qualities. It’s often served as a complete meal in itself, making it a favorite for family dinners or cozy gatherings during colder seasons. Variations of pot pie can include different types of meats, seafood, or vegetarian options to suit various tastes and dietary preferences.

Ingredients to make Venison Pot Pie

INGREDIENTS AND KITCHEN TOOLS

I bet you already have most, if not all of these ingredients on hand to make this super cozy dish. You can always switch up the veggies if you need, but trust me on the puff pastry, it’s worth it! Here is what you are going to need to make this amazing Venison Pie:

Butter

Olive oil

Ground venison 

Onion

Carrots

Celery stalks

Garlic cloves

Italian seasoning 

Tomato paste

Flour 

Red wine vinegar 

Venison Stock or Beef Broth

Fresh parsley 

Fresh thyme (or 1/2 tsp dried)

Salt & Pepper (to taste)

Puff pastry (we are using this as out pie crust)

Egg – beaten

Water

Kitchen Tools

You’ll need just one pot to whip up all of your ingredients and then a baking dish to finish it off. I also always recommend having a nice sharp knife and a good cutting board to chop your veggies. I found this tool to make chopping veggies way easier. You’ll also want a brush for brushing your egg white mixture over your puff pastry.

Ground venison, onions, carrots, celery and stock cooking in a pot
Puff pastry with egg wash on top of white 8x8 pan
Venison Pot Pie being served on white plates with gold utensils

STEP BY STEP

Step 1: Preheat the oven to 375F or the baking temperature listed on your puff pastry package.

Step 2: Next, begin making the venison pie filling by preheating a large pan over medium high heat.

Step 3: Then, add the butter and olive oil and once hot, add the onion, carrots and celery.

Step 4: After about 5 minutes, add the ground venison and cook until the meat is browned.

Step 5: Next add the garlic and cook for 2 minutes. Then add the Italian seasoning, tomato paste and plain flour. Cook for 3 minutes.

Step 6: Deglaze the pan with the red wine vinegar and add the stock, thyme and parsley. Stir well.

Step 7: Let the mixture simmer and get thick for 5-7 minutes.

Step 8: Then, pour it into an 8×8 casserole dish.

Step 9: Place the puff pasty on top of the pie, cut some vents and whisk the water and egg together. Brush the puff pastry with the egg wash.

Step 10: Place the dish into the oven and bake for 30-35 minutes, or until the puff pastry is golden brown and the filling is bubbly.

Step 11: Serve while it’s hot! Enjoy!

HOW TO SERVE

Truly this dish packs everything you need into one pan. Your veggies, protein and carbs with your puff pastry. I recommend serving it right away, but it can also be made in advance and warmed up. So grab your bowl, serve up this Venison Pie dish, and enjoy!

Venison Pot Pie on a white plate with a green salad

STORING AND REHEATING

You can save any leftovers you have in an airtight container and stored in the fridge for 3-5 days. For reheating, I would recommend reheating in the oven or toaster oven to keep the puff pastry from getting soggy, but if you don’t mind that, a microwave will work too.

OTHER GROUND VENISON RECIPES

If you are finding that you have an abundance of ground venison that you need to use up, I have some killer recipes for you. First and foremost my Venison Tacos are a staple in our home. Egg Roll in a Bowl is a quick and easy meal that you can get on the table in no time. If you are looking for another cozy recipe that is always a hit, you have to try my Venison Meatloaf. Make sure you check out these ground venison recipes for more inspo!

Venison Pot Pie with golden and flaky baked puff pastry topping served on a white plate with a green salad and white wine in the background
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Venison Pot Pie with golden and flaky baked puff pastry topping served on a white plate with a green salad in the background

Venison Pie

A hearty filling of ground venison meat, vegetables and herbs bakes under a blanket of golden brown puff pastry in this ultimate comfort food meal.

  • Author: Allie Doran
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Ingredients

  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1 lb ground venison 
  • 1 large onion, diced 
  • 3 carrots, diced
  • 3 celery stalks, diced 
  • 4 garlic cloves, minced
  • 2 tsp Italian seasoning 
  • 1 Tbsp tomato paste
  • 2 Tbsp flour 
  • 1 Tbsp red wine vinegar 
  • 2 cups beef/venison stock 
  • 1 Tbsp fresh parsley 
  • 2 tsp fresh thyme (or 1/2 tsp dried)
  • 1 sheet puff pastry 
  • 1 egg, whisked
  • 1–2 tsp. water

Instructions

  1. Preheat the oven to 375F or the baking temperature listed on your puff pastry package.
  2. Next, begin making the venison pie filling by preheating a large pan over medium heat.
  3. Then, add the butter and olive oil and once hot, add the onion, carrots and celery.
  4. After about 5 minutes, add the ground venison and cook until the meat is browned.
  5. Next add the garlic and cook for 2 minutes. Then add the Italian seasoning, tomato paste and flour. Cook for 3 minutes.
  6. Then, deglaze the pan with the red wine vinegar and add the stock, thyme and parsley.
  7. Let the mixture bubble and get thick for 5-7 minutes.
  8. Then, pour it into an 8×8 baking dish.
  9. Top the filling with the puff pasty, cut some vents and whisk the water and egg together. Brush the puff pastry with the egg wash.
  10. Place the dish into the oven and bake for 30-35 minutes, or until the puff pastry is golden brown and the filling is bubbly.
  11. Serve while it’s hot! Enjoy!

Notes

  • This recipe has been tested with beef and it is lovely as is. I imagine it would work with lamb, too.

Venison Breakfast Sandwich

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Eggs, cheese, english muffins and juicy venison breakfast sausage come together in this freezer & meal prep friendly Venison Breakfast Sandwich recipe.

Venison Breakfast Sandwich on plate with coffee and more sandwiches in background


There is no better feeling than waking up on a Monday morning knowing you have already prepared venison breakfast sandwiches right in your freezer ready to warm and enjoy. They are a hearty and protein-packed way to start your day that will leave the whole family smiling. It is seriously SO easy it is to whip up these sandwiches, featuring my homemade venison sausage that’s a breeze to prep. So, if you’re looking for a satisfying morning meal, these sandwiches are a guaranteed hit that will have everyone coming back for seconds.

If you know me, you know I’m about the homemade touch, and when it comes to venison sausage, the process couldn’t be simpler. With just a few basic ingredients and minimal prep time, you can create flavorful sausage patties that rival any store-bought variety. Plus, knowing exactly what goes into your sausage means you can customize the seasoning to suit your taste preferences, adding an extra layer of satisfaction to your breakfast experience.

Venison Breakfast Sausage Sandwich with a bite taken out on a plate with coffee and fruit in the background

Not a fan of sausage? No worries, you can totally prepare these with bacon or ham slices instead. Assembling these sandwiches is a breeze. Whether you prefer them piled high with toppings or simply paired with a slice of melty cheese, these sandwiches offer endless opportunities for customization. Pro tip! If you need to add some veggies into your day, add them right into your eggs. Chop some onion, spinach, peppers, etc. add them to your egg mixture and bake as directed. These sandwiches are so easy to make and are perfect for busy mornings when you need a quick and filling meal that will keep you energized throughout the day.

But perhaps the best part about these venison breakfast sandwiches is their versatility when it comes to meal prep. Spend just a little time in the kitchen preparing a batch of sausage patties, and you’ll have a convenient breakfast option ready to go whenever hunger strikes. Whether you’re feeding a hungry crowd or simply looking to streamline your morning routine, these sandwiches are a delicious and satisfying solution that’s sure to become a family favorite.

Ingredients for Venison Breakfast Sandwiches

INGREDIENTS & KITCHEN TOOLS

Spray avocado or olive oil or 1-2 Tbsp. butter (for greasing)

Large eggs

Whole milk

Salt & Black Pepper

Venison breakfast sausage patties (see recipe here)

Cheese Sliced (we like Colby Jack, but you can also use cheddar cheese)

English muffins (we like the regular ones, but you could use whole wheat as well)

For wrapping and storing your meal prep breakfast sandwiches you’ll need:

Paper towel pieces

Parchment wax paper or foil

Kitchen Tools:

Along with the ingredients, the kitchen tools for this recipe is quite simple. All you need is a non-stick 9×13 baking dish, a bowl to whisk your egg mixture in, and a zip-top bag to store your sandwiches in, we love these!

Venison Breakfast Sausages on parchment paper and white plate
Venison Breakfast Sausage Patties layered on top of English muffin bottoms and baked egg
Whisked eggs in white bowl with whisk

STEP BY STEP

Step 1: Preheat the oven to 375F. Spray with oil or butter a 9×13 baking pan to create a non-stick surface. 

Step 2: Whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the baking pan and slide it into the preheated oven. 

Step 3: Bake for 20-25 minutes until firm. Let the eggs cool slightly in the pan. 

Step 4: Assemble your venison breakfast sausage and cook according to the recipe directions. 

Step 5: Slice the English muffins in half and place them on a baking sheet pan. Brush them with a bit of butter. Toast the muffins for about 5 minutes until toasty (you could also use a toaster oven if you have one).

Step 6: Slice the eggs into 6 equal pieces and remove them from the pan with a spatula. 

Step 7: Lay the baked eggs on top of the bottom English muffin piece. 

Step 8: Next, stack on the venison sausage. 

Step 9: Then, top with a slice of cheese. 

Step 10: Finish with the top half of the English muffin. 

Step 11: Wet 6 paper towels and wring them out until damp. Wrap each english muffin in the paper towel and either wrap the entire muffin with parchment, foil or wax paper. 

Step 12: Freeze the sandwiches on a baking sheet in the freezer until frozen. 

Step 13: Store them in a zip-top plastic bag for up to 3 months. 

Step 14: To reheat – remove the wax paper or foil but leave the paper towel. Heat in the microwave in 30 second increments until heated through, flipping occasionally. 

Step 15: Unwrap and enjoy!

Venison Breakfast Sandwich on parchment paper with wrapped sandwiches in background

HOW TO SERVE

These are seriously the perfect grab-and-go breakfast! Whether you need something quick to grab in the mornings before heading out the door or serving a big crown, these are sure to be a huge hit! You can top with some hot sauce, tomato slices, red onions, or a few slices of avocado. The toppings for this sandwich is endless, but they are also delicious as is!

STORING AND REHEATING

Store them in a zip-top plastic bag for up to 3 months. 

To reheat – remove the wax paper or foil but leave the paper towel. Heat in the microwave in 30 second increments until heated through, flipping occasionally. 

Two Venison Breakfast Sandwiches stacked on white plate

OTHER HEALTHY BREAKFAST RECIPES

Breakfast is one of our favorite meals, so I always have multiple options ready to go! I obviously recommend making my homemade Venison Breakfast Sausage. It is packed with flavorful and seriously so delicious. We also love making these Sourdough Waffles on a slow Saturday morning at home. If you’re serving a crowd or just looking to make a crowd-pleasing breakfast, you must try my Eggs Benedict Casserole. If you’re most of a sweet breakfast eater, these Greek Yogurt Blueberry Muffins or my Carrot Cake Breakfast Cookies. For a cozy oatmeal recipe, you have to try Madi Jo’s favorite, Banana Bread Oatmeal. If you’re more of a smoothie breakfast person, my Keifer Smoothie with Berries and Greens is the way to go!

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Venison Breakfast Sandwich on plate with coffee and more sandwiches in background

Venison Breakfast Sandwich

Eggs, cheese, english muffins and juicy venison breakfast sausage come together in this freezer & meal prep friendly Venison Breakfast Sandwich recipe.

  • Author: Allie Doran
  • Yield: 6 Sandwiches
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

  • Spray avocado oil or 1-2 Tbsp. butter (for greasing)
  • 10 large eggs
  • 1 cup whole milk
  • 1 tsp. salt
  • 1 tsp. pepper
  • 6 venison breakfast sausage patties (see recipe here)
  • 6 slices cheese (we like Colby Jack)
  • 6 English muffins 
  • 6 paper towel pieces + parchment wax paper or foil

Instructions

  1. Preheat the oven to 375F. Spray with oil or butter a 9×13 baking pan to create a non-stick surface. 
  2. Whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the baking pan and slide it into the preheated oven. 
  3. Bake for 20-25 minutes until firm. Let the eggs cool slightly in the pan. 
  4. Assemble your venison breakfast sausage and cook according to the recipe directions. 
  5. Slice the English muffins in half and place them on a baking sheet. Brush them with a bit of butter. Toast the muffins for about 5 minutes until toasty.
  6. Slice the eggs into 6 equal pieces and remove them from the pan. 
  7. Lay the eggs on top of the bottom English muffin piece. 
  8. Next, stack on the venison sausage. 
  9. Then, top with a slice of cheese. 
  10. Finish with the top half of the English muffin. 
  11. Wet 6 paper towels and wring them out until damp. Wrap each english muffin in the paper towel and either wrap the entire muffin with parchment, foil or wax paper. 
  12. Freeze the sandwiches on a baking sheet in the freezer until frozen. 
  13. Store them in a zip-top plastic bag for up to 3 months. 
  14. To reheat – remove the wax paper or foil but leave the paper towel. Heat in the microwave in 30 second increments until heated through, flipping occasionally. 
  15. Unwrap and enjoy!

Shepherd’s Pie Soup

By: |

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

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

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

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

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

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

This is one of those meals that feels like a weeknight cheater. I make it, ladle it up, my hubby is crazy excited, and I feel like I’m serving something I slaved over…but I really didn’t. I make it even EASIER on myself by cutting down on veggie chopping time by using the Classic Mixed Vegetables (peas, carrots & corn!) by Stahlbush Island Farms.

I love using pre-chopped veggies in dishes. As a busy mom and business owner, I’m all about the shortcuts when it comes to getting quality veggies fast. All I do is prepare the soup, and then about 5 minutes before serving, I add in the Classic Vegetable Mix by Stahlbush Island Farms. It is cozy, packed with flavor and tastes amazing!

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

INGREDIENTS & KITCHEN TOOLS

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

Olive oil

Yellow onion, diced

Diced celery 

Diced potatoes 

Ground beef or venison*

Garlic cloves, minced 

Tomato paste

Dark beer (like a porter, stout, preferable Guinesses) 

Apple cider vinegar (only use if using venison)

Unsalted beef broth (or stock)

Worcestershire Sauce

Salt and Black Pepper

Dried sage

Classic Mixed Frozen Vegetables (frozen peas, carrots & corn)

So really, it’s just the star ingredients of Shepherd’s pie, coming together to make something much less labor intesnsive. If you can boil a pot of water and chop some vegetables, you can make this soup! All you have to do is saute everything together, add the liquid, and let it simmer away on the stove.

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

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

potatoes and veggies cooking in a pot

STEP BY STEP

Step 1: Heat the olive oil in a large stock pot or dutch oven over medium-high heat. When hot, add the onion, celery, and potatoes and saute for about 5-7 minutes. 

Step 2: Then, add the ground meat and allow it to brown, about 8 minutes. Then, add the garlic and tomato paste and saute for 2 additional minutes to allow the flavors to release. 

Step 3: Then, add the beer and apple cider vinegar, if using. Allow these to cook down for about 3 minutes, and then add the beef stock, Worchestershire, salt, pepper, and sage. 

Step 4: Bring everything to a boil, then turn the heat down to low. Let the soup simmer, partially covered for about 30 minutes, but up to a few hours. You want to potatoes to be soft. 

Step 5: When you’re ready to serve, stir in the frozen veggies, remove from the heat, and ladle it up. 

meat, potatoes and veggies cooking in a pot

HOW TO SERVE

We love enjoying a bowl of this hearty soup as is, but you can easily top with some cheddar cheese if you’re feeling it!

STORING AND REHEATING

This soup stores great! Just package it up in an airtight container, store in the refrigerator and reheat throughout the week. You might need to add a bit more broth becuase the potatoes might absorb some of the liquid, but it’s even better the next day if you ask me!

beef broth poured over vegetables in a pot

OTHER COZY SOUP RECIPES

We are mid-soup season (even though I am dreaming of spring) and I have so many cozy soups that you’ll want to add to your menu. My Ham and Bean Soup is loaded with delicious ingredients PLUS I share 3 different methods of cooking it! My Slow Cooker Chicken Tortilla Soup is the perfect way to switch up taco Tuesday. If you want another hearty and delicious soup, you’ve got to try my Venison Vegetable Soup. Everyone needs a cozy, classic Chicken Noodle Soup recipe on their menu too!

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

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

This post was originally published in March 2020 and updated in February 2024.

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

Shepherd’s Pie Soup

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.

  • Author: Allie Doran
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Ingredients

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

Instructions

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

Notes

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

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