Ground venison recipes guide
If you’re looking for chef-tested ground venison recipes, you’re in the right place. As a fellow hunter, odds are you’ve got a few pounds of ground deer meat sitting in the freezer.
And you’re probably wondering what to make with it besides another variation of Hamburger Helper, right?
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While there’s nothing wrong with that creamy pasta concoction, you’ve got more options than you think. From tacos and chili to sausage and meatballs. This recipe collection will give you dinner ideas for days on end. There are also a few tips that I included at the bottom of the page that will help you choose the right recipe for you.
For a curated list of reader favorites, don’t miss my Best Ground Venison Recipes (2025 Edition) roundup. Or my updated techniques in my guide on How to Make Venison Burgers.
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Helpful Information for Cooking with Ground Venison
Fat Content Information for Ground Venison
The fat content of your ground venison can make or break a recipe. Too lean and it dries out. Too fatty, and you lose the clean flavor of the meat. Here’s a general guide to the fat percentage I recommend based on dish type:
Recommended Fat Content by Recipe
| Dish | Fat Percentage |
|---|---|
| Smash Burgers | 20–30% |
| Steak Burgers | 0–15% |
| Venison Sausages | 30–40% |
| Taco Meat | 20–30% |
| Meatballs | 20–30% |
| Meatloaf | 20–30% |
Best Fats to Mix with Ground Venison
Pork fat (back fat or shoulder trim): Moisture without overpowering flavor
Beef fat (suet or brisket trimmings): Adds richness, good for meatloaf or chili
Smoked bacon ends: Tangy, smoky flavor, ideal for sausage or stuffed burgers
Grinding Venison (Quick Summary)
There’s something satisfying about grinding your own deer meat. It gives you complete control over:
Fat ratio
Cleanliness
Quality
Texture
Processors are convenient, but doing it yourself elevates your wild game cooking. If you’re new to grinding or want a refresher, check out my full How to Grind Venison at Home guide for equipment recommendations, step-by-step photos, and pro-level tips.
Cooking Tips for Ground Venison
Use a Large Skillet
Avoid overcrowding. Too much meat in the pan causes steaming instead of browning. Browning = flavor.
Preheat Your Pan
Use a high-smoke point oil like avocado oil and medium-high heat. Wait for a light smoke before adding the meat.
Add Seasoning After Browning
Pre-seasoned meat (especially with store-bought packets) can burn if sugar or chili flakes are involved. For tacos and spicy dishes, brown the meat first, then add your seasoning.
Storage & Freezer Tips
Fridge: Use within 2–3 days of thawing
Freezer: Store in vacuum-sealed bags or airtight containers for up to 12 months
Label clearly: Note the fat ratio and date before freezing
Bonus tip: Stuff ground venison in meat sleeves and press it flat. This makes it easier to stack.
For comprehensive wild game storage and processing safety info, check out the USDA NIFA’s Food Safety and Risk Reduction Guide for Deer Processors.
Frequently Asked Questions
What’s the best fat to mix with ground venison?
Pork back fat is the go-to for moisture and mild flavor. Beef fat works well for richer dishes, such as chili. Bacon ends bring smoke, just don’t overdo it, or it will overpower the flavors.
Can I cook ground venison like ground beef?
Not exactly. It’s leaner and less forgiving. Cook over medium heat, avoid overworking it, and use fat or moisture to help with texture. A little technique goes a long way.
Is ground venison healthy?
Yes. It’s naturally lean, high in protein and iron, and low in saturated fat. Just keep an eye on what fat you add, and avoid over-processed additives.