8 Easy Weeknight Venison Recipes

Who wants to waste precious time in the kitchen when you could be in the woods instead?

Venison is the ultimate red meat. It's lean, high in protein and loaded with tons of vitamins including iron, vitamin B6, niacin, and riboflavin.

To top it off, it's incredibly versatile. You can essentially substitute venison in any recipe that traditionally calls for ground beef.

Want to hit the stand for a couple hours after work? Or just too tired from the weekend's hunting adventure to prep for dinner?

Most of these meals can be prepared ahead of time and refrigerated until you're ready to bake, making these eight easy venison recipes perfect additions to your weeknight cooking arsenal.

Venison Stroganoff

What you need:

• 1 tablespoon olive oil
• 3 1/2 tablespoons salted butter
• 1 onion, sliced
• 2 garlic cloves, minced
• 3 1/2 cups sliced button mushrooms
• 2 pounds venison, tenderloin or roast cut in strips
• 1 tablespoon heavy cream
• 1 teaspoon lemon juice
• 1 package egg noodles
• Salt, black pepper, parsley to taste

What to do:

1. Cook egg noodles according to instructions on package.
2. Heat oil and half of butter in a large skillet over medium heat.
3. Sauté onions and garlic, then add mushrooms. Cook until soft.
4. Add salt and pepper to taste, then transfer to bowl and set aside.
5. Using the same skillet, heat the remaining butter.
6. Cook venison strips in a single layer until medium well (about 30 seconds on each side depending on the thickness of your strips).
7. Add the mushrooms, onions and garlic back in. Stir and top with parsley.
8. Add the heavy cream and lemon juice. Let simmer for a few minutes.
9. Serve over egg noodles.

Recipe courtesy of: Food for Hunters

Three-Cheese Venison Burger Pasta

What you need:

• 1 pound ground venison
• 2 garlic cloves, minced
• 1/3 large onion, minced
• 2 tablespoons cooking oil
• 1 zucchini, cut in half lengthwise and sliced
• 28 ounce jar spaghetti sauce
• 6 cups penne or spiral pasta, cooked and drained
• 1 1/2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1/2 cup grated parmesan cheese

What to do:

1. Preheat over to 400 degrees.
2. In a large skillet, heat oil and sauté onions and garlic.
3. Add ground venison and brown, while breaking it into small pieces as it cooks.
4. Add zucchini and cook until tender.
5. Stir in the spaghetti sauce.
6. In a 3-quart baking dish, combine venison mixture, cooked pasta, ricotta cheese, parmesan cheese and 1/2 of the mozzarella cheese.
7. Sprinkle the other 1/2 of mozzarella on top.
8. Bake for 20 min. at 400 degrees.

Recipe courtesy of: Hunter Dan

Venison Meatloaf

What you need:

• 1 pound ground venison
• 1 cup quick oats
• 1 small onion, diced
• 1/2 cup ketchup
• 3 tablespoons mustard
• 2 tablespoons Worcestershire sauce
• 1 teaspoon hot sauce
• 1/3 cup brown sugar
• 1 egg
• 3/4 cup milk
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon garlic powder

What to do:

1. In a large mixing bowl, combine all ingredients.
2. Mix by hand until all ingredients are incorporated.
3. Dump into greased loaf pan.
4. Drizzle with ketchup on top.
5. Bake at 375 degrees for one hour.

Recipe courtesy of: All My Good Things

Buck-Stuffed Peppers

What you need:

• 1 pound ground venison
• 2 1/2 cups herb-seasoned stuffing mix
• 1 tablespoon butter, melted
• 1 medium onion, chopped
• 14.5 ounces whole peeled tomatoes, chopped
• 8 ounces whole kernel corn, drained
• 2 green bell peppers, quartered length-wise

What to do:

1. Prepare the stuffing mix according to the instructions on the package.
2. In a medium box, mix a 1/4 cup of stuffing with the melted butter.
3. In a large skillet over medium-high heat, sauté the onions.
4. Add ground venison and brown, while breaking it into small pieces as it cooks. Drain fat, if any.
5. Stir tomatoes and corn into the skillet, then add remaining stuffing mix.
6. In a 2-quart baking dish, arrange the bell peppers cut-side up.
7. Spoon the venison mixture over the peppers and cover the dish with aluminum foil.
8. Bake at 400 degrees for 25 minutes until tops are golden brown.

Recipe courtesy of: Hunter Dan

Venison Chili

What you need:

• 1 pound ground venison
• 3 strips of bacon
• 16 oz. can of kidney beans
• 3 cups of beef stock
• 28 oz. can of diced tomatoes
• 1 red onion, sliced
• 3 garlic cloves, diced
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground chili pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• Salt, to taste
• 1 sprig rosemary
• 3 bay leaves

What to do:

1. In a large, heavy pot, cook bacon until crisp.
2. Add onion and garlic. Sauté.
3. Add ground venison and brown, while breaking it into small pieces as it cooks.
4. Once meat is browned through, add the spices, rosemary and bay leaves.
5. Add the kidney beans, diced tomatoes and beef stock.
6. Cover the pot, simmer for at least an hour and a half until liquid is reduced.
7. Season with salt to taste.

Recipe courtesy of: Georgia Pellegrini

Deep-Dish Hunter's Pie

What you need:

• 1 1/2 pounds potatoes, peeled and cubed
• 3 cloves garlic, minced
• 1/4 cup milk
• 1 tablespoon butter
• 1/4 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

For Filling:

• 1 cup fresh mushrooms, sliced
• 1 cup carrots, sliced
• 1/2 cup onion, chopped
• 1/4 cup green pepper, chopped
• 1 tablespoon butter
• 2 cups venison, cooked and cubed
• 1-1/2 cups beef broth
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground nutmeg
• 3 tablespoons all-purpose flour
• 3 tablespoons cold water
• 1/3 cup cheddar cheese, shredded
• 2 tablespoons parsley, minced

What to do:

1. Boil, drain and mash potatoes. Add garlic, milk, butter, rosemary, salt and pepper. Set aside.
2. Sauté  mushrooms, carrots, onion and green pepper in butter in  a large skillet until tender.
3. Add the venison, broth, thyme and nutmeg. Bring to a boil, then reduce heat.
4. Cover and simmer for 25-30 minutes.
5. In a separate bowl, combine flour and water until smooth. Stir into skillet slowly.
6. Bring everything back to a boil and stir until thickened.
7. Transfer filling to a 2-quart greased baking dish. Spread mashed potatoes over top.
8. Bake uncovered at 350 degrees for 30-40 minutes.
9. Sprinkle with cheese, bake until melted.
10. Top with parsley and enjoy!

This American recipe can be prepared ahead the night before and stored in the refrigerator until ready to bake.

Recipe courtesy of: Taste of Home

Crockpot Venison Stew

What you need:

• 2 pounds venison stew meat, cubed
• 2 cups water
• 4 carrots, sliced
• 1 cup celery, chopped
• 3 potatoes, diced
• 2 tablespoons olive oil
• 2 bay leaves
• 1 cup red wine
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

What to do:

1. In a skillet over medium-high heat, heat the oil and brown the venison.
2. Add the meat to your crockpot followed by all remaining ingredients.
3. Stir well and cover.
4. Cook on low for 8-10 hours or on high for 5-6 hours

Recipe courtesy of: Amazing Soup Recipes

Venison & Mushroom Lasagna

What you need:

• 1 pound ground venison
• 10 1/2 ounce condensed cream of mushroom soup
• 1/4 cup milk
• 2 cups mushroom Italian sauce (or your favorite lasagna sauce)
• 9 lasagna noodles, cooked and drained
• 1 cup mozzarella cheese, shredded

What to do:

1. Preheat your oven to 400 degrees.
2. In a small bowl, mix soup and milk until smooth.
3. In a large skillet over medium-high heat, brown the ground venison.  Break it into small pieces as it cooks.
4. Pour off any fat and stir in the sauce.
5. In an 11 x 7" baking dish, alternate in three layers the venison mixture, noodles and soup mixture.
6. Sprinkle the top with mozzarella cheese and cover with aluminum foil.
7. Bake for 30 minutes.
8. Remove the foil, set the oven to broil.
9. Broil for two minutes or until the cheese is golden brown.
10. Let stand for 10 minutes, then enjoy.

Recipe courtesy of: Hunter Dan

These easy venison recipes are a great addition to your arsenal for hearty meals on even the busiest weeknights.

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