I am tired of making spaghetti, tacos, enchiladas, and chili. The venison is too lean, IMO, for meat loaf or hamburgers (husband likes burgers with 80/20 beef and our venison is mixed with only 10% beef tallow). I would LOVE LOVE LOVE some suggestions. My husband is not big on soups for dinner. However, he really likes the beef vegetable soup at Souper Salad that they make with ground beef. I could make that with the venison if I could locate the recipe.

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I am tired of making spaghetti, tacos, enchiladas, and chili.

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What? I just want to change things up a bit and I have a LOT of ground venison.

How about Hamburger Helper.



Actually no. I dont think I have had that since I was single. But it was pretty good with Venison.

There are some things my husband just won't eat (anymore) and that is one of them!

Maybe I can find a casserole... I don't want to bother with anything that doesn't use at least a pound of venison, though.

Salisbury steaks, shepherds pie, goulash are some we do. The brown gravy covers up the dryness on the steak. The pie has potatoes and cheese to help and well goulash has it all!

Edit: on the steaks let th marinate in soy and worstershire sauce for a couple hours. Dice up onion& garlic and mix in. Dash of CGBP.. good yo go

Can try Lardo instead of Tallow. Different flavor profile. Just grind it up with whatever you have and hand mix it into the venison. Should add in enough fat for some burgers.

Can buy sausage casings at store and make your own as well.

+1 for the shepherds pie idea above. Can also make pot pies with it.

My wife just suggested Stroganoff.

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My wife just suggested Stroganoff.

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A good one too. Just brown and add the mcirmicks packet!

You could do a chili'mac as well. Not necessarily just "chili".

With Briskets on sale stock up on 50lbs or so. We mix our deer meat about 50/50 deer beef. We use it for everything.

We do meat loaf pretty frequently with our venison. 1 pound of ground venison and 1 pound of venison pan sausage, turns out amazing.

Also, instead of standard spaghetti with meat sauce we used the venison to make meatballs last week. It was pretty good as well.

Stuffed bell peppers
Salisbury steak
Lasagna
Chili or hamburger soup
Sloppy joes

I've never made brown gravy, and I love the good stuff. I had a Salisbury steak type of thing at Clay's in Houston and the gravy was to die for. Anyone have a good recipe?

I don't have many new recipes other than what has been listed, but when I brown the meat, I add a little olive oil. The fat is healthy(?) and helps .

We pan fry the patties and put a can of mushroom soup on top. Just a quick weekday meal.

A little olive oil in the pan and season. We use the Knorr pasta and rice sides a bunch, 1 lb of venison and a can of vegitables mixed in with the knorr and serve. Turns out great and is easy to make.

Two pounds trimmed venison; 1/2 pound pork shoulder or butt; 1/2 pound smoked bacon. Grind and mix.
You will be looking for fresh road kill. It is that good.

Grind less and make more steaks, roasts, and smoked cuts. I'd killed dozens of deer before I ever even HEARD of ground venison. If you have too much ground to know what to do with it then you must be grinding stuff that is better suited for other uses.

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Grind less and make more steaks, roasts, and smoked cuts. I'd killed dozens of deer before I ever even HEARD of ground venison. If you have too much ground to know what to do with it then you must be grinding stuff that is better suited for other uses.

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Great advice. I usually eat 3-4 deer each year and the only stuff I grind goes to jerky or dried sausage, and that's not a lot. Whole muscle venison is delicious. Even from the shoulder and shank.

Can try flattening it out into thin sheets and drying it into jerky. Not sure if it will hold up though. I still say stuff your own sausage(with lots of added fat and maby some spices) with it and smoke them.

My wife is Russian and we had kotleti today. She ground some venison and added some butter and an egg as they like in Russia, then some Mrs. Dash seasoning and Fiesta fajita seasoning for me. Formed patties and cooked them on the grill. They were great. We ate them with potatoes and salad, but would have been good as hamburgers too.

I wish I had a good recipe for brown gravy... but we are lazy and usuallyjust by the HEB brand packet you mix wiht water on the stove. after cooking the patties, we saute onions and fresh mushrooms in the same pan, then top pattie with them and smother in gravy

Mix some pork sausage in with your venison mixture and make burgers out of that. It is easy to add fat that way.

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I've never made brown gravy, and I love the good stuff. I had a Salisbury steak type of thing at Clay's in Houston and the gravy was to die for. Anyone have a good recipe?

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We always just take the fat that's left over in the pan (add butter if there isn't enough) and and wisk in flour until it's thick. Add salt, pepper, other spices you cooked with to taste.

Here's how I make venison Salisbury steak.

Mix into the ground venison: salt, black pepper, & garlic to taste. Make patties and dredge in flour. Set aside.

Thinly slice a medium to large onion. Set aside.

Add a couple Tbs of butter or oil to a skillet, preferably stainless or even better cast iron. Once hot, add venison patties to the pan and brown on each side- they dont have to be cooked 100%, as you'll add them back to the pan later. Once they're browned, remove to a plate and set aside.

To the pan, add the onions and more oil/butter if needed. Saute onions until they start to caramelize. Add beef stock, a beer, or other liquid to the pan- enough total volume for the amount of gravy you want to end up with. Simmer & scrape the browned bits off the bottom of the pan.

In a mason jar or other container with lid, shake together 1 part flour, 1 part water. 1/4 cup should be sufficient. Slowly stir the flour mixture into the simmering liquid a little at a time until you get a gravy consistency. You can always adjust it by adding more flour or more liquid.

Add the venison patties back to the pan & simmer for 10-15 minutes more. Adjust seasoning as necessary. Serve with mashed potatoes.

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Grind less and make more steaks, roasts, and smoked cuts. I'd killed dozens of deer before I ever even HEARD of ground venison. If you have too much ground to know what to do with it then you must be grinding stuff that is better suited for other uses.

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This.... I will remove the back strap and cut into steaks. Then I dehone the hindquarters and cut them into as many steaks as possible. Whatever is left from the hindquarters, front quarters, rib meat, and neck gets made into either sausage grind or ground with trimmed brisket (60/40 venison). By the time I get through with a carcass, there is usually not much red left on it.

When my dad taught Ag classes in Bloomington, one of the janitors always told us all the hunters always brought him deer carcasses so he could get all the scraps off for his dogs. He would also do something with the bones but never found out what. One year we took him a couple of carcasses after we got through deboning. THe next morning he came into my dad's office and said "Usually, I can get some meat of these carcasses for me and momma before I give them to the dogs. 80's Daddy, you gonna starve a (insert offensive slang word here)."

Bird nests.

Piece of white bread put in a muffin pan to where bread covers bottom and sides.

Mix ground venison with bell pepper, onions, or rice or anything else you want. Fill bread in muffin pans.

Bake in oven until bread is browned and meat cooked, maybe 20-30 min. Cover with cheese of your choice, or ketchup or spaghetti sauce and eat up.

For foods that need a little more fat like meatloaf we just mix in 80/20 ground meat w the venison. Like 1/4.

My husband doesn't like venison roasts or steaks, except for the tenderloins.