Tasty Deer Recipes for Ground Venison

Most of us who enjoy deer hunting and eating the harvested game seem to always have a few packages of ground venison left in the bottom of the freezer as summer comes to an end and hunting season rolls around again. The tenderloin is long gone. The steaks and roasts have been eaten, too. But there still a few pounds of ground meat that need to be used to make room for the fresh venison the deer hunter hopes to bring home soon.

Here are some down-home, lip-smacking-good recipes that will make good use of that deer burger.

Venison Spaghetti
Ground venison makes a great addition to homemade spaghetti sauce.

Slow-Cooker Venison Spaghetti Sauce

  • 2 pounds ground venison
  • 1 cup chopped onion
  • 2 cloves garlic
  • 2 (28 oz.) diced tomatoes
  • 1 (6 oz.) can tomato paste
  • 1/2 cup chopped celery
  • 2 teaspoons salt
  • 3 teaspoons dried crushed oregano
  • 1/4 teaspoon dried crushed thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 cup chopped mushrooms

Put all ingredients in a slow cooker, and mix thoroughly. Cover and cook on low 10-12 hours (or on high 5-6 hours). Discard bay leaf. Serve over cooked spaghetti or noodles, sprinkled with grated Parmesan.

Lumberjack Casserole

  • 1 pound ground venison
  • 1 teaspoon salt
  • 1 (16 oz.) can pork and beans
  • 3/4 cups barbecue sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon minced onion
  • 1 (9 oz.) can Hungry Jack biscuits
  • 1 cup grated cheese

Heat oven to 375 degrees. Brown meat and drain. Stir in salt, beans, barbecue sauce, brown sugar and minced onion. Heat until bubbly. Pour into a greased casserole dish.

Cut biscuits to form 20 half circles. Place cut side down around edge of casserole to form a scalloped crust. Sprinkle the cheese over the casserole. Bake 25-30 minutes at 375 degrees or until bubbly and brown.

Venison Olé Cheese Dip

  • 2 pounds Velveeta cheese, cubed
  • 1 (16 oz.) can enchilada sauce
  • 1 (8 oz.) can chili without beans
  • 2 pounds ground venison
  • 1 large onion, chopped
  • 1 (6 oz.) jar chopped jalapeno peppers, drained

Combine cubed cheese, enchilada sauce and chili in a slow cooker. Cook over low heat until cheese melts, stirring often.

In a skillet, brown the ground venison with the onion. Add the meat and onion mixture to the melted cheese mixture and stir well. Add the jalapeno peppers and stir. Cover and simmer for 1 hour. Serve with tortilla chips.

Venison-Stuffed Cabbage Leaves

  • 2 pounds ground venison
  • 3 tablespoons butter
  • 2 cups cooked rice
  • 1 tablespoon chopped dill
  • Salt and pepper to taste
  • 12 cabbage leaves
  • 5 tablespoons chopped onion
  • 1 (8 oz.) can tomato sauce

Brown venison and onion in butter; mix in rice, dill, salt, and pepper.

Venison Burgers
Venison burgers have a unique flavor that makes them a favorite of many diners.

Place cabbage leaves in boiling water for 1 minute; drain, dry on paper towels. Place an equal amount of the meat mixture in the center of each leaf. Fold the leaf over, and secure with toothpicks. Place the filled leaves in a greased baking dish, and pour tomato sauce over the leaves. Bake in a preheated 325-degree oven for about 45 minutes.

Savory Venison Burgers

  • 1 pound ground venison
  • 1-1/2 teaspoons prepared horseradish
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 small onion, minced
  • 1/4 cup evaporated milk
  • 1 teaspoon salt
  • 2 teaspoons prepared mustard
  • 3 tablespoons ketchup
  • 1/2 cup soft bread crumbs

Combine all ingredients; shape into patties. Grill until done to taste.

Southern-Style Venison Breakfast Sausage

Venison Breakfast Sausage
It’s easy to make homemade breakfast sausage from ground venison with addition of just a few ingredients.
  • 3 pounds ground venison
  • 1 pound ground pork
  • 4 teaspoons sea salt or kosher salt
  • 2 teaspoons fresh, coarsely ground black pepper
  • 1 teaspoon brown sugar
  • 2 teaspoons dried sage
  • 2 teaspoons dried marjoram
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper

Put the venison and pork in a large bowl and knead with your hands to mix. Combine the remaining ingredients, and sprinkle over the meat. Work the seasonings into the meat, mixing thoroughly to evenly incorporate everything.

Cook a patty of the sausage, taste and adjust the seasonings as you like. Keep in mind the flavors will become more intense after the sausage has been stored a while. If you like hotter sausage, you can increase the amount of red pepper. Store in the refrigerator up to three days, or package and freeze. Yield: 4 pounds.



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