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Venison Everyday Cookbook

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Healthier Venison Stroganoff

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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

We love a good comfort meal and this Stroganoff is the ultimate comfort food in our house. Of course we try and switch between some of our favorites like my Sweet Potato Shepherds Pie which is loaded with amazing ingredients and topped with a smooth sweet potato topping – YUM! And you can never go wrong with my Award Winning Chili that the whole family knows and loves.

If you have a freshly packed freezer of Venison, I would recommend using one of your roasts to whip up my tender and juicy Beer Braised Venison Roast. We just whipped up a double batch of my Venison Meatballs to have in the freezer for a quick and easy weeknight meal. There are so many variations that these can be used for such as my Marry Me Meatballs or Meatball Subs.

Ditch the canned cream of mushroom soup and make this Healthier Ground Venison Stroganoff. It is the perfect, lighter way to enjoy a stick-to-your-ribs classic meal (that has great flavor), while using up ground deer meat (or any wild game meat) you have on hand. There are a few things that make this dish really shine. With these little tweaks I’ve made, the flavor of the venison truly shines but isn’t too strong or gamey.

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

TIPS AND TRICKS TO THE BEST VENISON STROGANOFF

  • 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.
  • Thyme – Thyme 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

INGREDIENTS AND KITCHEN TOOLS

stroganoff sauce with venison and mushrooms in a dutch oven
  • Butter
  • Olive oil
  • Sweet yellow onion
  • Ground venison (elk or ground beef would also work here)
  • Baby bella mushrooms
  • Garlic cloves
  • Sea salt
  • Black pepper
  • Paprika
  • Dried thyme
  • Arrowroot powder or tapioca starch 
  • Apple cider vinegar
  • Dry white wine (if you don’t want to use wine, sub for beef broth, but use it if you can)
  • Full fat coconut milk
  • Beef broth you could also substitute Venison Stock here
  • Worcestershire sauce 
  • Plain Greek yogurt (we like 2% fat, but any will do)
  • Egg noodles, gluten free noodles or butternut squash noodles for serving 

Kitchen tools:

Here are the tools you’ll need to make this dish:

  • Large pot
  • Measuring cups and spoons

STEP BY STEP

mushroom and ground venison cooking in a dutch oven
mushrooms and ground venison in sauce in a dutch oven

Step 1: Heat the butter and olive oil in a stock pot or Dutch oven over medium heat until hot. 

Step 2: Add the onion and cook for 3-5 minutes, until slightly brown. 

Step 3: Add the venison and brown, about 8 minutes. 

Step 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. 

Step 5: Add the wine and apple cider vinegar and scrape up all of the bits at the bottom of the pan. 

Step 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. 

Step 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, rice, crispy smashed potatoes or butternut squash.  

Cooking Tip

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 and protein.

HOW TO SERVE

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. This also serves well over rice or with my crispy smashed potatoes, the opportunities are endless.

STORING AND REHEATING

If you have leftovers, store them in an airtight container in the refrigerator for 3-5 days. When ready to reheat, pop in the microwave or add to pot and heat on the stove. Heat until warm and enjoy!

OTHER VENISON RECIPES YOU’LL LOVE

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

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

  • Author: Allie Doran
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Russian/American
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

Ingredients

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

Instructions

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

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

Taco Style Instant Pot Stuffed Peppers with Venison

By: |

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

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.

  • Author: Allie Doran
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes + time to come to pressure
  • Total Time: 40 minutes
  • Yield: 6 peppers (4-6 servings) 1x
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Mexican American
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

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. 

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

Instant Pot Venison Shepherd’s Pie

By: |

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!

Instant Pot Venison Shepherd's Pie - 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 Shepherd’s Pie.

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.

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    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!

    • Author: Allie Doran
    • Prep Time: 20 minutes
    • Cook Time: 40 minutes
    • Total Time: 1 hour
    • Yield: 8 1x
    • Category: Mains
    • Method: Pressure Cooker
    • Cuisine: Irish American
    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    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! 

    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

    Venison Taco Dip

    By: |

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

    This post may contain affiliate links. Thank you for your support.

    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. 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.

    If you need a quick appetizer to throw together or just love having a delicious high-protein dip to have in the fridge for easy snacking, this dip is for you. It is the perfect addition to taco night, whether you are whipping up Venison Tacos or Fajitas, some delicious Birria Tacos or keeping it low carb with a delicious Taco Salad or Burrito Bowl. When we have salmon on hand, we love making these Air Fryer Salmon Tacos With Mango Salsa. They are so easy to whip up! Lately, I love throwing everything into a baking pan and this High Protein Taco Casserole, is a great option that the whole family loves!

    INGREDIENTS AND KITCHEN TOOLS

    • Olive oil
    • Yellow onion
    • Ground venison
    • Chili powder
    • Garlic powder
    • Salt, divided
    • Black pepper
    • Lime
    • Plain Greek yogurt
    • Softened cream cheese (it mixes easier when soft)
    • Salsa
    • Shredded or finely chopped lettuce
    • Roma tomatoes 
    • Shredded pepper Jack cheese
    • optional – 1 sliced jalapeno 
    • chips or veggies for serving

    Kitchen Tools:

    STEP BY STEP

    Step 1: Heat the olive oil in a large skillet over medium heat. 

    Step 2: Add the onion and saute for 3-5 minutes until golden. 

    Step 3: Add the venison and cook until browned, about 5 minutes. 

    Step 4: Add the chili powder, garlic powder, 1/2 teaspoon of the salt, pepper and the juice of 1/2 of the lime. 

    Step 5: Cook for 2 more minutes and remove from the heat. 

    Step 6: Mix together the Greek yogurt, cream cheese, salsa, the remaining lime juice, and the remaining salt. 

    Step 7: Spread the yogurt cream mixture into the bottom of a 9×13″ pan. 

    Step 8: Sprinkle the venison taco meat over the yogurt cream. 

    Step 9: Top with lettuce and tomato. 

    Step 10: Add on the cheese and jalapeno if using. 

    Cooking Tip

    You can prep this ahead of time and store it in the fridge. I recommend taking it out 20-30 minutes before serving so it is easier to scoop.

    HOW TO SERVE

    You can serve right away or refrigerate for a few hours before serving. We like to scoop up this dip with tortilla chips or some crunchy veggies!

    PREPPING AND STORING

    This dip will keep fine in the fridge if you want to prep it in advance. You can keep it in an airtight container for about 3 days.

    OTHER VENISON RECIPES YOU’LL LOVE

    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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      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.

      • Author: Allie Doran
      • Prep Time: 15 minutes
      • Cook Time: 15 minutes
      • Total Time: 30 minutes
      • Yield: 10 1x
      • Category: Appetizer
      • Method: Stovetop
      • Cuisine: Mexican/American
      Print Recipe

      5 Stars 4 Stars 3 Stars 2 Stars 1 Star

      5 from 1 review

      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. 

      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

      Venison Shepherd’s Pie

      By: |

      Venison Shepherd’s Pie combines tender venison, veggies and mashed potatoes for a simple & impressive way to use up holiday leftovers!

      Venison Shepherd's Pie combines tender venison, veggies and mashed potatoes for a simple & impressive way to use up holiday leftovers! 

      Chances are, right about now, you’re up to your ears in Holiday planning. And, if you are lucky enough to have Thanksgiving leftovers, I’m betting that you’re trying to get really creative with those leftover mashed potatoes, no?

      Shepherd’s Pie is one of JMan’s favorite dishes, and his sweet momma makes it every year on St. Patrick’s Day for us. We are all VERY Irish. Since he was kind enough to fill our freezer with deer meat this fall, I’m returning the favor by whipping up this stick to your ribs classic. I tested this recipe before Thanksgiving, so I didn’t have any mashed potatoes on hand to use. The directions below include a simple method for whipping cooked potatoes with butter for the “crust” but use up those leftovers if you got ’em!

      shepherd's pie on a grey plate with a white background and fork

      This Shepherd’s pie is impressive enough to serve to your holiday guests but easy enough to whip up on a weeknight.

      This is really simple, you could probably get much more complicated and gourmet with it, but hey, easy is key this year. I wanted to use chunks of meat instead of ground meat like a traditional Shepherd’s Pie; I was just in the mood for a tender cut of venison. This is gluten-free, and if you use ghee in place of butter, completely dairy free, too!

      If you don’t have access to venison (you could really just come over to my house), or if you aren’t a fan of the flavor, you can always use beef. The ratios will all be the same, your flavor will just be slightly different.

      cut up shepherd's pie on small plate with a casserole dish and spoon

      Here’s what it will look like to build this baby:

      ingredients for shepherd's pie on a marble slab

      mixing up shepherd's pie filling in a pot

      mixing up shepherd's pie filling in a pot with venison

      prebaked shepherd's pie in a casserole dish

      Love this recipe? Check out my recipe for Traditional Instant Pot Venison Shepherd’s Pie!

      Print

      Venison Shepherd’s Pie

      Venison Shepherd’s Pie combines tender venison, veggies and mashed potatoes for a simple & impressive way to use up holiday leftovers!

      • Author: Allie Doran
      • Prep Time: 20 minutes
      • Cook Time: 25 minutes
      • Total Time: 45 minutes
      • Yield: 6-8 1x
      Print Recipe

      5 Stars 4 Stars 3 Stars 2 Stars 1 Star

      5 from 2 reviews

      Ingredients

      • 4 medium potatoes, peeled and chopped (or about 2 cups of leftover mashed potatoes)
      • 3 tbsp of butter or ghee, divided
      • 1 lb of venison steaks or chops, cubed*
      • 1 bag of carrots, chopped (about 5 carrots)
      • 5-6 celery stalks, chopped
      • 1 large onion, chopped
      • 3 cloves of garlic, minced
      • 1 cup of beef stock or bone broth
      • 1 6oz. can of tomato paste
      • 1/2 tsp of ground thyme
      • 2 tsp. salt, divided
      • 1 tsp. pepper

      Instructions

      1. Preheat oven to 375
      2. Begin by boiling a pot of water.
      3. Peel and cut your potatoes into eighths so they cook faster.
      4. Once the water is boiling, add the potatoes and boil for 15-20 minutes until they are tender. Again, if you have leftover mashed potatoes, skip this step and set aside about 3-4 cups of the leftovers for the topping!
      5. While the potatoes cook, dice the venison into bite-size chunks.
      6. Heat a large pan or skillet on medium heat. Add 1 tbsp of butter and let it heat.
      7. Add the chunks of venison and let them cook until slightly browned.
      8. While the venison and potatoes cook, chop your veggies.
      9. When the meat is browned, transfer it to a plate, and let it sit while you cook the veggies. Add the veggies to the hot pan and let them cook for 5-7 minutes before adding the garlic and thyme.
      10. Let this cook for 2 more minutes, and add the stock, tomato paste, salt, pepper, and venison back into the pan. Let it go for two more minutes until everything is thick and combined.
      11. Turn the burner off, and pour this into the bottom of your casserole dish.
      12. By now, your potatoes will be done. Drain them, add them to a bowl, add 2 tablespoons of butter or ghee, 1 teaspoon of salt, and whip with a mixer or mash with a few forks.
        Dump this out onto the top of your venison filling and smooth everything well.
      13. Bake for 25-30 minutes until the potatoes slightly start to brown on top. Serve up in generous portions with a giant hug.

      Notes

      *can sub beef – I suggest getting beef stew meat

      Nutrition

      • Serving Size: 1 cup
      • Calories: 289
      • Sugar: 12 g
      • Sodium: 723 mg
      • Fat: 6 g
      • Saturated Fat: 0 g
      • Unsaturated Fat: 0 g
      • Trans Fat: 0 g
      • Carbohydrates: 34 g
      • Fiber: 8 g
      • Protein: 17 g
      • Cholesterol: 45 mg
      This post was published in November 2016 and was updated in October 2018.

      Apple Walnut Stuffed Tenderloin

      By: |

      A dressed up main sure to impress anyone at your table 

      Apple Walnut Stuffed Tenderloin

      The Holidays are the time of year that I like to test out those “next level” recipes. Maybe all of the merriment gives me more courage, or the magic of it all just consumes me.

      Let me start by saying that tedious recipes do not interest me. You know those little videos where you see those quick little hands dipping 8500 teeny squares of ice cream into chocolate for dessert bites? Yeah, nope – not happening on my watch, too time-consuming and repetitive.

      I wanted to do a stuffed tenderloin, well, because they feel freakin’ fancy. I imagined myself painstakingly learning to tie up a piece of meat, ferociously writing notes for you all. “Buck up, Buttercup”, I told myself.  I thought this was going to be one of those recipes that took me 8 tries to get right and simplify. I bought a whole ball of kitchen twine – just in case, you know?

      Welp, first try, 15 minutes in, I had stuffed, tied and oven placed one lucky, and very dressed up tenderloin. Wait what? I feel like this was like the time I first cooked with lentils. I expected this earth-shatteringly complicated experience and in reality…easy peasy lemon squeezy.

      Anyway, we’re making a quick garlic & walnut spread, slicing up some crisp apples and placing them between two tenderloin halves. We’ll tie the whole thing up, as haphazardly as you please, place on a bed of onions & allow the meat to soak up the generously rich & pungent flavors of the stuffing. I used venison tenderloin, but beef or pork would work perfectly. If you like to eat pork on New Year’s – consider this recipe!

      Sliced, Stuffed Pork Tenderloin with Apples and Walnuts

      WHAT YOU’LL NEED:

      Tenderloin – Venison, Beef or Pork

      Walnuts

      Apple

      Garlic

      Olive Oil

      Apple, Walnut, Garlic Stuffed Tenderloin

      WHAT YOU’LL DO:

      Preheat oven to 475 degrees. If your tenderloin isn’t already cut in half, do so. Allow it to come to room temp by sitting it on the counter for a bit before cooking.

      Roughly chop an onion into pieces and lay on a lightly greased cookie sheet or small roasting pan. You’re going to lay the tenderloin on these so the stuffing doesn’t sit in the juice and get soggy. Bonus: you get some seriously flavorful onions as a side.

      Wrapping a Stuffed Tenderloin for Baking

      Add the garlic, walnuts, salt and olive oil into a food processor or blender and process until smooth. Wash and thinly slice half of the apple.

      Lay each side of the tenderloin on a cutting board, with twine cut and ready to tie placed underneath. Spread equal parts of the garlic spread on each half. Lay the apple slices on one half, and place the other on top.  Tie the twine around the tenderloins and place on the bed of onions. Sprinkle with pepper and place in the oven.

      Tender Stuffed Venison Tenderloin

      After the tenderloin has cooked for 10 minutes, drop the heat to 425 and roast for 20-25 mins. I took mine out at 20 (my oven quickly burns things) and it was a perfect medium rare. OK, I want you to rest your meat for AT LEAST 5 minutes, preferably 10-15. I am definitely guilty of cutting meat too soon, but not for this recipe. Let it rest. You won’t be sorry. Even with the lean and sometimes tough venison meat, my tenderloin was fall-apart tender.

      Serve up with some roasted veggies and the flavorful onions from the bedding! You’ve got yourself a fancy meal made simple. I promise I won’t tell you only used 5 ingredients.

      xoxx,

      Miss AK

      Sweet and Savoury Stuffed Tenderloin

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      Print

      Apple Walnut Stuffed Tenderloin

      • Author: Allie Doran
      Print Recipe

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      Ingredients

      • 1 Tenderloin – Venison, Beef or Pork – cut in half (most come this way)
      • 1/3 cup of Walnuts
      • 1 Apple thinly sliced
      • 3 large cloves of Garlic
      • 3 tbsp of Olive Oil
      • 1/2 tsp of Salt
      • 1/4-1/2 tsp of Pepper

      Instructions

      1. Preheat oven to 475 degrees. If your tenderloin isn’t already cut in half, do so.
      2. Allow it to come to room temp by sitting it on the counter for a bit before cooking.
      3. Roughly chop an onion into pieces and lay on a lightly greased cookie sheet or small roasting pan.
      4. You’re going to lay the tenderloin on these so the stuffing doesn’t sit in the juice and get soggy. Bonus: you get some seriously flavorful onions as a side.
      5. Add the garlic, walnuts, salt and olive oil into a food processor or blender and process until smooth. Wash and thinly slice half of the apple.
      6. Lay each side of the tenderloin on a cutting board, with twine cut and ready to tie placed underneath. Spread equal parts of the garlic spread on each half. Lay the apple slices on one half, and place the other on top. Tie the twine around the tenderloins and place on the bed of onions. Sprinkle with pepper and place in the oven.
      7. After the tenderloin has cooked for 10 minutes, drop the heat to 425 and roast for 20-25 mins. I took mine out at 20 (my oven quickly burns things) and it was a perfect medium rare.
      8. OK, I want you to rest your meat for AT LEAST 5 minutes, preferably 10-15.
      9. Even with the lean and sometimes tough venison meat, my tenderloin was fall-apart tender.
      10. Serve up with some roasted veggies and the flavorful onions from the bedding!
      11. You’ve got yourself a fancy meal made simple. I promise I won’t tell you only used 5 ingredients.

       

      Apple Walnut Stuffed Tenderloin - an elevated main dish to impress any guest at your table. Don't tell them how easy this one is!

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