This is my catch-all category for ground venison recipes, that “deer burger” you processor gives you in plastic tubes.
Beyond deer burgers, you’ll find recipes for venison meatballs, ground venison casseroles, venison chili, that sort of thing. A few of these recipes are in my cookbook Buck, Buck, Moose, which has a whole section of ground venison recipes.
Basic thing you need to know is if you are grinding your own, you will almost always need to add fat to ground venison — and when I say “venison,” I mean all kinds of it: deer, elk, moose, antelope, caribou, etc. Some people add beef fat, some pork (that would be me), and a few add lamb fat. I prefer pork fat, ideally backfat.
Every once in a while, you will get a deer or moose or elk with enough natural fat to make ground meat without added fat — test the fat by frying some up in a pan, and if it smells and tastes good (dip some bread into the hot fat to see), go for it. If you don’t like the flavor, trim the fat off and use domestic. Here is my article on dealing with deer fat, if you’re interested in reading more.
If you are not a hunter, ground grass-fed beef or bison will work for all ground venison recipes.
This is my basic recipe for venison burger, tried and true. Follow this method for venison burgers and you won’t be sad.
Oklahoma Onion Burger
Oklahoma onion burgers, made with ground venison. If you’ve never had one, you need to.
Mushroom Swiss Burger
Venison mushroom burgers, with mushrooms in the patties and mushrooms on top. It’s an umami bomb.
Green Chile Elk Burger
Green chile elk burgers, Southwest style. You can use ground venison, too.
Chorizo burgers, a mix of beef or pork chorizo and ground venison, plus lots of Tex-Mex flavor.
Mexican Chipotle Meatballs
These are a little like Italian meatballs, but with a smoky-spicy kick from chipotle chilis and cumin. Damn good as an appetizer or on rice.
Teriyaki Meatballs with Venison
Japanese style teriyaki venison meatballs. They are made of awesome.
Old school Italian-American style venison meatballs, to be served with spaghetti or in a sub sandwich.
Swedish Meatballs with Venison
Retro fabulous deliciousness! You will forget about IKEA if you make these.
Every bit as good as Swedish meatballs, Norwegian meatballs are larger and spiced a little differently.
British Venison Meatballs
These are so damn good! A British classic they call “faggots,” these are big meatballs with a bit of oats in them, “Scarborough Faire” herbs and spices, all wrapped in caul fat or bacon. What’s not to love?
Greek Venison Meatballs
A Greek meatball with a little bulgur wheat and lots of herbs.
A classic Italian-American style meatloaf done with venison. I normally don’t like meatloaf, but I love this recipe!
Based off my mother’s recipe for lasagna, you will like this lasagna. Oh yes, you will…
Venison Meat Pies
A Sicilian version of the classic Cornish pasty, these are hand-held meat pies great for lunches.
Other Ground Venison Recipes
South African Bobotie
This is bobotie, one of the national dishes of South Africa. Ground venison with a bit of curry and chutney, topped with egg. Comfort food.
This is the best venison chili, and maybe the best chili of any kind, you’ve ever had. I can almost guarantee it.
Real deal Cornish pasties, filled with ground venison.
Venison Potsticker Dumplings
Chinese dumplings filled with ground venison, scallions and ginger, pan seared and steamed. Sooo good…
Ground Venison Jerky
A popular style of jerky, this one is loosely based on the flavors of pemmican.
This is what “taco meat” should be. This is a Sonoran picadillo from northern Mexico. Fantastic with venison or any other ground meat.