15 Ground Venison And Beef Recipes

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 15 ground venison and beef recipes that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

15 Ground Venison And Beef Recipes

Best Ground Venison Stir Fry Recipe

Ground venison, oyster sauce, soy sauce, red bell pepper, ginger

5.01

IzzyCooking

Venison Burger

22 min

Ground venison, balsamic vinegar, worcestershire sauce, colby jack, garlic powder

5.015

Miss Allie’s Kitchen

13 BEST Ways To Use Ground Venison

Pot pie, shepherd’s pie, cabbage rolls, lasagna, ground venison

No reviews

Cooking Chew

Venison Burgers (+11 Easy Ground Venison Recipes)

28 min

Ground venison, saltine crackers, worcestershire sauce, egg, garlic powder

5.05

The Kitchen Community

20 Ways to Cook Ground Venison

Ground venison

No reviews

GypsyPlate

Hunters Casserole with Ground Venison Recipe

55 min

Cottage cheese, ground venison, ricotta cheese, bell pepper, worcestershire sauce

4.811

Cleverly Simple

Best Deer Burger Recipe

20 min

Ground venison meat, saltine crackers, cheese, worcestershire sauce, egg

5.032

Ranch Style Kitchen

Ground Venison Stroganoff

25 min

Ground venison, wide egg noodles, sour cream, beef broth, heavy whipping cream

5.07

My Kitchen Serenity

Johnny Marzzetti with Ground Venison

1 hr 30 min

Ground venison, elbow macaroni, cheddar cheese, tomato paste, green bell pepper

4.154

Allrecipes

Ground Venison Wellington

1 hr 15 min

Puff pastry, ground venison, potatoes, parmesan cheese, carrots

5.04

Nevada Foodies

Venison Goulash Recipe

30 min

Ground venison, white wine vinegar, elbow macaroni, cheddar cheese, tomato paste

4.636

Primal Pioneer

The Best Venison Burgers

Ground venison, worcestershire sauce, egg, garlic powder, onion powder

5.01

Season & Thyme

Venison Chili

1 hr 20 min

Ground venison, sour cream, kidney beans, adobo sauce, smoked paprika

5.01

Rustic Family Recipes

Mexican-Style Venison and Eggs

30 min

Sourdough bread, adobo sauce, grass fed beef, olive oil, tomatoes

5.01

Stacy Lyn Harris

Ground Venison Stir Fry Recipe With Broccoli

40 min

Stir fry vegetables, ground venison, egg noodles, diced tomatoes, chili powder

4.19

Confessions of an Overworked Mom

12 Related Question Answers About Ground Venison And Beef Recipes

Can I mix ground beef and ground venison?

Sometimes I combine ground venison and ground beef 50-50 to make a better mix for any recipe that calls for ground meat. If you do this, you can buy the cheaper ground beef that is a 75-25 mix of lean to fat, and when you add the leaner ground venison, you still get a pretty lean mix.

What is the best to mix with ground venison?

Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef.

What can I mix with venison ground beef?

Deer meat is very versatile, and you can mix almost anything you prefer after grinding. We prefer a simple cheese and venison hamburger. However, you can add mustard, ketchup, bacon, pork belly, Worcestershire sauce, soy sauce, or even barbecue sauce.

What can I add to ground venison?

Depending on what you’re planning to cook, you may want to add fat to your ground venison. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. It’s purely personal preference. I always add about 15-20 percent fat if I’m making hamburger or kebabs, which makes the meat juicier and more flavorful.

How do you make ground venison taste good?

Don’t Forget the Oil

This is especially true for browning ground meat. I usually just add onions, garlic, and bell peppers with a little olive oil in the pan while I’m browning the meat. This gives it great flavor and then I can just throw the meat with roasted potatoes or in a taco shell.

What spices go well with venison?

Ideal flavours for venison

• Fruits: quince, cherries, prunes, blackberries, apples.
• Herbs: thyme, rosemary, bay, sage.
• Spices: star anise, allspice, black pepper, cloves, juniper.
• Alcohol: red wine (e.g. Grenache, Zinfandel), cider, ale. Other: chestnuts, celeriac, red cabbage, chocolate, mushroom.

How much beef do you mix with venison?

In terms of the right fat ratio for venison burgers, it’s a little subjective, but we have a general rule. Typically, we’ll mix in about 2 pounds of beef fat for 10 pounds of venison (12 pounds total).

Is venison healthier than beef?

Is Venison Healthier Than Beef? Venison meat is leaner than beef. Deer are wild and grass-fed, and generally naturally leaner than cattle. Trimmed of fat, a 3-ounce portion roasted provides about 135 calories and 3 grams of fat.

What is the best way to cook venison?

Here are a few tips and tricks to give it that extra 5% of magic.

1. It’s lean, don’t over cook it. Venison is very low in fat and is best served medium-rare. …
2. Don’t cook cold. …
3. Oil the meat, not the pan. …
4. Roasting — salt plus heat equals crispy & delicious. …
5. Keep stir-fry moving. …
6. Rest it. …
7. Venisons best friends are…

How do you get ground venison to stick together?

Venison does best when you add some fat to keep the ground meat moist and some kind of binder to help the meat stick together.

How do you make ground deer not taste gamey?

But no matter the cause, soaking venison in milk or buttermilk reduces the gamey flavor.

1. Place the ground venison in a bowl. …
2. Pour milk or buttermilk over the ground venison until it is completely covered. …
3. Cover the bowl with a lid or plastic wrap and refrigerate for 12 hours or overnight.

Do I need to add fat to ground venison?

My rule of thumb is to add 10-20% fat when making venison burgers. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. On the other hand, an authentic sausage should be succulent. Fat is fundamental to creating a juicy product.