10+ Venison Recipes to Try for Delicious and Easy Meals

Venison comes from deer and other wild game like elk and antelope. It’s lean, full of flavor, and a nice change if you’re tired of beef or pork.

But how do you actually cook it? Which recipes work best for this unique meat?

Here are some simple, tasty venison recipes for all kinds of cuts and cooking styles. Whether you’re into roasts, ground meat, or steaks, you’ll find something worth trying. Cooking venison isn’t as tricky as it sounds once you get the hang of it.

1) Venison Backstrap Grilled with Garlic and Rosemary

Grilling venison backstrap with garlic and rosemary just works. Season the meat with salt, pepper, and plenty of minced garlic.

Tie a few fresh rosemary sprigs around the backstrap. The smell is incredible.

Sear the backstrap on a hot grill to get that crust. Keep it medium-rare, about 130°F (54°C), so it stays juicy.

Let it rest before slicing—don’t skip this part or you’ll lose the juices. The combo of garlic and rosemary gives the venison a fresh, savory kick.

Ingredients

• Venison backstrap
• Salt
• Pepper
• Fresh minced garlic
• Fresh rosemary sprigs

Cooking Instructions

1. Season backstrap with salt, pepper, and garlic.
2. Tie rosemary sprigs around the meat.
3. Preheat grill to high.
4. Sear all sides for about 2 minutes each.
5. Grill until the inside hits 130°F (54°C).
6. Let it rest for 5-10 minutes, then slice.

2) Spicy Venison Chili with Beans and Tomatoes

If you want a hearty, spicy meal, this venison chili hits the spot. Ground venison, beans, and tomatoes make it filling.

Chili powder and garlic bring the heat, while bell peppers and onions add crunch. You’ll get a smoky, earthy flavor that’s just right.

Serve it with cornbread or spoon it over rice. Either way, it’s perfect for cold nights.

Ingredients

• 1 lb ground venison
• 2 tablespoons olive oil
• 2 onions, chopped
• 1 green bell pepper, chopped
• 3 garlic cloves, minced
• 1/4 cup chili powder
• 1 teaspoon cumin
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) diced tomatoes
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a big pot over medium.
2. Add onions, bell pepper, and garlic. Cook until soft.
3. Toss in ground venison and brown it.
4. Stir in chili powder, cumin, salt, and pepper.
5. Add beans and tomatoes, stirring everything together.
6. Bring to a boil, then simmer on low for 30 minutes.
7. Serve hot with your favorite toppings.

For more spicy venison chili ideas, check this Spicy Venison Chili Recipe.

3) Breaded and Fried Venison Cutlets

Breaded and fried venison cutlets are so satisfying. Slice the meat thin and pound it a bit to keep it tender.

Dip the cutlets in flour, then egg, then seasoned breadcrumbs. Fry in hot oil until both sides are golden brown.

A little garlic powder, salt, and pepper in the breading makes a difference. Serve with mushroom sauce or whatever sides you love.

Ingredients

• 1 1/2 lbs venison cutlets, pounded thin
• 1 cup flour
• 2 eggs, beaten
• 1 cup seasoned breadcrumbs
• 1 teaspoon garlic powder
• Salt and pepper
• Vegetable oil for frying

Cooking Instructions

1. Season cutlets with salt and pepper.
2. Dredge in flour, dip in eggs, coat with breadcrumbs.
3. Heat about an inch of oil in a skillet (350°F / 175°C).
4. Fry cutlets 3-4 minutes per side until golden.
5. Drain on paper towels.

Check out fried venison cutlets here.

4) Bacon-Wrapped Venison Backstrap

Bacon and venison? Yes, please. Wrapping lean backstrap in bacon keeps it juicy.

Try stuffing it with cream cheese or herbs for a little extra flavor. Season, then wrap the backstrap tightly with bacon.

You can bake it or pan-sear until the bacon’s crispy. Marinate in teriyaki sauce first if you want to mix it up.

That bacon does double duty—flavor and moisture.

Ingredients:

• Venison backstrap
• Bacon strips
• Cream cheese (optional)
• Salt and pepper
• Teriyaki sauce (optional)

Cooking Instructions:

1. Preheat oven to 375°F (190°C).
2. Season venison with salt and pepper.
3. Spread cream cheese if you’re using it.
4. Wrap bacon strips around the backstrap.
5. Place on a baking sheet.
6. Bake 20-25 minutes or until bacon is crispy.
7. Rest for 5 minutes, then slice.

5) Venison Bourguignon with Red Wine and Herbs

Venison Bourguignon is comfort food with a French twist. You cook the meat slow in red wine with herbs and veggies.

Carrots, mushrooms, garlic, and onions all go in the pot. The red wine and herbs give it a deep, savory flavor.

Serve it with mashed potatoes or crusty bread. If you want the full recipe, check Miss Allie’s Kitchen.

Ingredients

• 2 lbs cubed venison stew meat
• 2 cups dry red wine
• 1 tablespoon tomato paste
• 2 carrots, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 cups beef or venison stock
• 2 teaspoons Herbs de Provence
• Salt and black pepper
• 4 slices bacon, chopped

Cooking Instructions

1. Cook bacon in a big pot until crisp. Remove and set aside.
2. Brown venison cubes in bacon fat. Remove meat.
3. Sauté onions, carrots, garlic, and mushrooms.
4. Add tomato paste, cook 1 minute, then pour in wine.
5. Return meat and bacon to the pot. Add stock and herbs.
6. Simmer on low 2-3 hours until meat’s tender.
7. Season with salt and pepper.

6) Venison Sausage Dip with Cheese

Venison sausage dip is always a hit at parties. You cook ground venison with spices, then melt in cheese for a creamy dip.

Toss in diced onions, jalapenos, or tomatoes if you want. Velveeta and cream cheese make it extra smooth.

Keep the heat low so the cheese melts without burning. Stir often and serve warm with chips or veggies.

Ingredients

• 1 lb ground venison
• 1 block Velveeta cheese (about 16 oz)
• 1/2 block cream cheese (about 8 oz)
• 1/2 onion, diced
• 1 jalapeno, diced and deseeded (optional)
• 1 tsp chili powder
• 1 tsp salt

Cooking Instructions

1. Cook venison and onion in a pan until browned.
2. Add chili powder and salt, stir well.
3. Lower heat and add Velveeta and cream cheese.
4. Stir until cheese melts.
5. Add jalapeno for heat if you like.
6. Keep warm and serve.

More cheesy dip ideas? Try this Loaded Venison Queso Dip recipe.

7) Smothered Venison Steaks with Onions and Mushrooms

Smothered venison steaks are all about tenderness. Cook onions in butter until soft, then add mushrooms for some earthiness.

The pan juices make a quick gravy that ties it all together. Serve with mashed potatoes or rice.

You don’t need fancy steps—just let the flavors do the work.

Ingredients:

• Venison steaks
• Butter
• Onions, sliced
• Mushrooms, sliced
• Garlic, minced
• Salt and pepper

Cooking Instructions:

1. Heat butter in a skillet over medium.
2. Add onions, cook until soft.
3. Stir in mushrooms, season with salt and pepper.
4. Add garlic, cook 1 minute.
5. Add venison steaks, cook to your liking.
6. Spoon pan juices over steaks.

8) Venison Neck Pot Roast with Whiskey and Molasses

Venison neck pot roast with whiskey and molasses is surprisingly simple. The glaze adds a bit of sweetness but lets the venison flavor shine.

Start by searing the neck to lock in juices. Then slow-cook it with the whiskey and molasses glaze.

After a few hours, the meat’s tender with a rich, slightly sweet flavor. Perfect for a cozy dinner when you just want something hearty.

Ingredients

• Venison neck roast
• Whiskey
• Molasses
• Soy sauce
• Salt and pepper

Cooking Instructions

1. Sprinkle salt and pepper on the venison.

2. Sear the roast on all sides in a hot pan.

3. Mix whiskey, molasses, and soy sauce for the glaze.

4. Put the roast in a slow cooker or a large pot.

5. Pour the glaze over the meat.

6. Cook on low for 4-6 hours. The meat should get nice and tender.

7. Serve it warm. Enjoy—seriously, it’s hard not to.

Whiskey-Molasses Venison Ribs has a similar vibe and flavor if you want to branch out.

9) Ground Venison Quesadillas

Ground venison quesadillas hit that perfect spot between comfort food and something a bit different. You just cook up the venison with a dash of salt, pepper, or maybe some taco seasoning if you’ve got it.

While the meat browns, toss some diced onions and bell peppers in the pan. They add a sweet, fresh bite.

Once everything’s cooked, pile the filling onto a tortilla with a handful of shredded cheese. Cheddar or a Mexican blend both work.

Lay the quesadilla in a hot pan. Let it sizzle until the cheese melts and the tortilla turns golden. Flip it—carefully—so both sides get crispy.

You end up with a cheesy, warm meal that’s full of rich venison flavor. It’s quick and makes a solid lunch or dinner.

Ingredients

• 1/2 pound ground venison
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 1 teaspoon taco seasoning or salt and pepper
• 1 cup shredded cheese (cheddar or Mexican blend)
• 2 large flour tortillas
• 1 tablespoon olive oil or lard

Cooking Instructions

1. Heat oil in a skillet over medium.

2. Add onions and bell peppers. Cook until they’re soft.

3. Add ground venison and seasoning. Brown the meat and cook it through.

4. Take the filling out of the pan.

5. Place one tortilla in the pan. Sprinkle cheese on top.

6. Spread the venison mixture over the cheese. Add a little more cheese and top with the second tortilla.

7. Cook for 2-3 minutes per side, until golden and melty.

8. Slice it up and eat while it’s hot.

Want more ideas? Check out Primal Pioneer for extra quesadilla tips.

10) Venison Meatloaf with Herbs and Spices

Venison meatloaf can be surprisingly flavorful. The trick is to mix in herbs and spices that really let the meat shine.

Start with ground venison, then add onion, garlic, and whatever herbs you love—thyme, rosemary, parsley, you name it.

Season with salt, pepper, and smoked paprika for a little kick. I like to throw in Worcestershire sauce or mustard for extra depth and moisture.

Shape the mixture into a loaf and bake at 350°F (175°C). You’re aiming for an internal temp of 160°F (70°C).

A glaze of ketchup and brown sugar on top gives it a sweet, tangy finish.

Ingredients

• 1 lb ground venison
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 1 tbsp Worcestershire sauce
• 1 tbsp mustard
• ¼ cup ketchup
• 1 tbsp brown sugar

Cooking Instructions

1. Set your oven to 350°F (175°C) and let it preheat.

2. Toss venison, onion, garlic, herbs, and spices into a bowl.

3. Pour in the Worcestershire sauce and mustard. Mix everything together until it looks pretty even.

4. Shape the mixture into a loaf with your hands. Drop it into a baking pan—doesn’t have to be perfect.

5. Stir together ketchup and brown sugar in a small bowl. Spread that sweet layer over the top of your loaf.

6. Slide the pan into the oven. Bake for about an hour, or until the center hits 160°F (70°C).

7. Pull it out and let it sit for 10 minutes. Then slice and serve, maybe with a little extra sauce if you’re feeling it.