Venison Recipes
Welcome to my hub of venison recipes. This page pulls together all of my favorite ways to cook deer meat, organized so you can find the right cut and method without guessing.
From quick-seared backstrap to slow-braised shanks, every recipe here is written with the nuances of wild game in mind. All tested in my kitchen with the animals that I harvested.
About Venison
Venison just may be the most popular wild game meat throughout the world. But I believe that the vast majority of people have had a bad experience with eating venison at some point in their lives. Myself included.
And that usually isn’t the animal’s fault. Most of the time it’s from the hands of the deer hunter, cook, or butcher. Even if you process your own deer meat, sometimes things can go wrong.
A hunter can take longer than expected to recover the animal. A cook can either overcook or undercook the meat. Or the processor could have a poor storage environment. All of these issues can lead to the “gamey taste” that everyone dreads.
Venison is leaner than beef, which means it can be unforgiving if it’s cooked the wrong way. That’s why I’ve built this page to go beyond just a list of links.
You’ll find must-try recipes up top, guides by cut and cooking method, and a short cooking overview with temps and techniques that actually work. Keep scrolling and you’ll hit the full cooking tips section and an FAQ that answers the questions hunters and home cooks ask most.
(Updated September 2025)
Must Try Venison Recipes
- Venison Chili Hearty ground venison with warm spices and beans. Freezer-friendly and easy to scale.
- Steakhouse Venison Burgers Pure venison patties, cooked like steak. Juicy, clean flavor at medium-rare.
- Venison Stroganoff Tender venison, mushrooms, and a silky sauce over egg noodles. Weeknight doable.
- Venison Swedish Meatballs Ground venison meatballs in a light, creamy gravy. Kid-friendly and reliable.
- Smoked & Braised Shoulder Roast Smoke for depth, braise for fall-apart texture. A tough cut turned comfort food.
- Chipotle Venison Jerky Smoky, mild heat, slightly sweet. Great pack snack with real venison flavor.
VENISON RECIPES CATEGORIZED BY CUT OF MEAT
BROWSE BY CATEGORY
TIPS FOR COOKING VENISON
Cooking Venison Steaks, Roasts & Chops
For steaks and roasts, aim for rare (120–125°F) to medium-rare (130–135°F). Anything further and it dries out quick.
These cuts include the backstraps (loins), tenderloins (inner loins), deer round steaks (eye, top, and bottom round), and the ball/football roast.
You’ve got two main approaches:
- Hot and fast – sear the outside hard, then finish at a lower temp in the oven or smoker until you hit doneness.
- Reverse sear – cook it low and slow until you’re just shy of target temp, then give it a quick sear at the end. Let it rest to carry over to perfect doneness.
Whichever way you go, the golden rule is simple: don’t overcook it. An instant-read thermometer is your best friend here.
Slow-Cooking Venison Shanks, Flanks, Necks & Shoulders
These cuts are full of connective tissue and silver skin, and since venison is lean, there isn’t much fat to help break them down. That means you need moisture somewhere in the process.
Whether you’re making pulled venison barbecue or a tender stew, the trick is the same: cook it low and slow with liquid. Braising in the oven is classic, but a slow cooker or crockpot gets the job done too. This is where tough cuts shine. Give them time and moisture, and they’ll fall apart into some of the most flavorful venison you can make.
Venison FAQ
1. What’s the best way to cook venison so it’s not tough?
Don’t overcook it. Venison is lean, so medium-rare to medium is best. Slow braising is best for tougher cuts.
2. How do I get rid of the “gamey” taste in venison?
Most of that comes from poor processing or storage. Trim the silver skin and any visible waxy fat. Soak in buttermilk or brine if needed.
3. Which cuts of venison are best for grilling?
Backstraps (loins), tenderloins, and hindquarter steaks are the go-to. Keep it hot and fast or reverse sear.
4. Can venison be swapped for beef in recipes?
Yes, in most cases. Just remember it’s leaner, so add fat (like pork or beef tallow) when making burgers, meatballs, or sausage.
5. What’s the safest internal temperature for venison?
For steaks and roasts: pull at 120-125°F for rare, 130-135°F for medium rare. Ground venison should be cooked through to 160°F if you’re unsure of the quality of the added ingredients.