Picture this: a chilly evening, your family gathered around the table, and the rich, hearty aroma of venison filling the air. That’s the magic we’re bringing to your kitchen with our roundup of 18 Savory Canned Venison Recipes. Whether you’re craving comfort food or looking for quick dinner solutions, these dishes promise to delight. Dive in and discover your next favorite meal!
Venison Stew with Root Vegetables
Perfectly suited for a chilly evening, this Venison Stew with Root Vegetables marries the robust flavors of wild game with the earthy sweetness of seasonal produce, creating a dish that’s both hearty and refined.
Ingredients
- Venison – 2 lbs, cubed
- Carrots – 2 cups, chopped
- Potatoes – 2 cups, cubed
- Onion – 1 cup, diced
- Beef broth – 4 cups
- Flour – ¼ cup
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Thyme – 1 tsp
Instructions
- Heat olive oil in a large pot over medium-high heat until shimmering.
- Season venison cubes with salt and pepper, then dredge in flour, shaking off excess.
- Sear venison in batches until browned on all sides, about 3 minutes per batch. Tip: Avoid overcrowding the pot to ensure a proper sear.
- Remove venison and set aside. In the same pot, add onion, carrots, and potatoes, sautéing until onions are translucent, about 5 minutes.
- Return venison to the pot. Add beef broth and thyme, stirring to combine.
- Bring to a boil, then reduce heat to low, covering and simmering for 1.5 hours, or until venison is tender. Tip: Stir occasionally to prevent sticking.
- Season with additional salt and pepper if needed before serving. Tip: For a thicker stew, mix 1 tbsp flour with 2 tbsp water and stir into the stew during the last 10 minutes of cooking.
Hearty and aromatic, this stew offers tender venison and vegetables in a rich, flavorful broth. Serve it with a crusty bread to soak up every last drop, or over a bed of creamy mashed potatoes for an extra comforting meal.
Spicy Venison Chili
Whispering tales of the wild into your kitchen, this Spicy Venison Chili marries the robust flavors of game meat with a symphony of spices, creating a dish that’s as bold as it is refined. Perfect for those chilly evenings when only something deeply satisfying will do.
Ingredients
- Venison – 2 lbs, ground
- Olive oil – 2 tbsp
- Onion – 1 large, diced
- Garlic – 4 cloves, minced
- Chili powder – 2 tbsp
- Cumin – 1 tbsp
- Crushed tomatoes – 28 oz can
- Beef broth – 2 cups
- Salt – 1 tsp
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add diced onion and sauté until translucent, 5 minutes, stirring occasionally.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Increase heat to medium-high, add ground venison, and cook until browned, breaking it apart with a spoon, about 7 minutes.
- Sprinkle chili powder, cumin, and salt over the meat, stirring to coat evenly.
- Pour in crushed tomatoes and beef broth, bringing the mixture to a simmer.
- Reduce heat to low, cover, and let simmer for 1 hour, stirring every 15 minutes to prevent sticking.
- After 1 hour, remove the lid and continue simmering for another 30 minutes to thicken the chili.
- Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the chili.
- Tip: If the chili is too thick, adjust the consistency with a little more beef broth.
- Tip: Let the chili rest for 10 minutes off the heat before serving to allow the flavors to meld beautifully.
Rich and hearty, this chili boasts a velvety texture with a kick that lingers pleasantly on the palate. Serve it over a bed of creamy polenta or with a side of crusty bread to soak up every last drop of its spicy, savory goodness.
Venison and Wild Rice Casserole
Whispering of autumn’s embrace, this Venison and Wild Rice Casserole marries the robust flavors of the forest with the comforting warmth of a home-cooked meal. Perfect for a chilly evening, it’s a dish that promises to transport your senses to a rustic cabin nestled among the pines.
Ingredients
- Venison – 1 lb, cubed
- Wild rice – 1 cup
- Chicken broth – 2 cups
- Heavy cream – ½ cup
- Butter – 2 tbsp
- Garlic – 2 cloves, minced
- Thyme – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your oven to 350°F to ensure it’s ready for baking.
- In a medium saucepan, bring the chicken broth to a boil over high heat, then add the wild rice, reducing the heat to low. Cover and simmer for 45 minutes, or until the rice is tender and has absorbed most of the liquid.
- While the rice cooks, heat butter in a large skillet over medium heat. Add the cubed venison, browning on all sides for about 5 minutes. Tip: Avoid overcrowding the pan to ensure each piece gets a perfect sear.
- Add the minced garlic and thyme to the skillet with the venison, sautéing for another minute until fragrant.
- Once the rice is cooked, stir in the heavy cream, salt, and black pepper, then fold in the venison mixture. Transfer everything to a greased casserole dish.
- Bake uncovered for 20 minutes, or until the top is lightly golden and the casserole is bubbling around the edges. Tip: Let it rest for 5 minutes before serving to allow the flavors to meld beautifully.
- For an extra touch of elegance, garnish with fresh thyme leaves before serving. Tip: Pair with a glass of full-bodied red wine to complement the rich flavors of the venison.
Amazingly hearty and flavorful, this casserole boasts a creamy texture with the wild rice adding a delightful chewiness. Serve it alongside roasted root vegetables for a complete meal that’s as nourishing as it is delicious.
Venison Shepherd’s Pie
Savory and sophisticated, this Venison Shepherd’s Pie reimagines a classic comfort dish with a gamey twist, perfect for elevating your dinner repertoire. Succulent venison mingles with earthy vegetables under a blanket of creamy mashed potatoes, baked to golden perfection.
Ingredients
- Venison – 1 lb
- Potatoes – 2 lbs
- Butter – 4 tbsp
- Milk – ½ cup
- Onion – 1, diced
- Carrots – 2, diced
- Peas – 1 cup
- Beef stock – 1 cup
- Flour – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat oven to 375°F.
- Peel and quarter potatoes, boil in salted water until tender, about 20 minutes.
- Drain potatoes, return to pot, add 3 tbsp butter and milk, mash until smooth. Season with salt and pepper.
- In a skillet, melt remaining butter over medium heat, sauté onion and carrots until soft, about 5 minutes.
- Add venison, cook until browned, breaking it apart as it cooks, about 10 minutes.
- Sprinkle flour over venison, stir to coat, cook for 1 minute.
- Gradually add beef stock, stirring constantly, bring to a simmer until thickened, about 5 minutes.
- Stir in peas, season with salt and pepper, transfer mixture to a baking dish.
- Spread mashed potatoes over venison mixture, use a fork to create peaks.
- Bake for 25 minutes, or until top is golden and edges are bubbly.
Tender venison and vibrant vegetables are enveloped in a rich gravy, topped with a cloud-like layer of mashed potatoes. This dish shines when served straight from the oven, with a side of crisp green salad to contrast its hearty warmth.
Venison Stroganoff
Combining the rich, gamey flavors of venison with the creamy, comforting essence of stroganoff, this dish is a sophisticated twist on a classic that promises to delight the palate.
Ingredients
- Venison – 1 lb, thinly sliced
- Butter – 2 tbsp
- Onion – 1, finely chopped
- Mushrooms – 8 oz, sliced
- Beef broth – 1 cup
- Sour cream – 1/2 cup
- Flour – 1 tbsp
- Dijon mustard – 1 tsp
- Salt – 1/2 tsp
- Pepper – 1/4 tsp
- Egg noodles – 8 oz, cooked
Instructions
- Melt butter in a large skillet over medium heat until foamy.
- Add venison, cooking until browned on all sides, about 3-4 minutes. Remove and set aside.
- In the same skillet, add onion and mushrooms, sautéing until softened, about 5 minutes.
- Sprinkle flour over the vegetables, stirring to coat evenly.
- Gradually whisk in beef broth, ensuring no lumps remain.
- Return venison to the skillet, simmering on low heat for 10 minutes to meld flavors.
- Stir in sour cream and Dijon mustard, heating through but not boiling to prevent curdling.
- Season with salt and pepper, adjusting to preference.
- Serve hot over cooked egg noodles.
Best enjoyed immediately, this Venison Stroganoff boasts a velvety sauce clinging to tender noodles, with the venison offering a robust depth. For an elegant presentation, garnish with fresh thyme or a dollop of extra sour cream.
Venison Meatloaf with Mushroom Gravy
Just as the chill of autumn begins to whisper through the trees, a hearty Venison Meatloaf with Mushroom Gravy emerges as the epitome of comfort food, blending the rich, gamey flavors of venison with the earthy depth of mushrooms in a dish that’s both rustic and refined.
Ingredients
- Ground venison – 1.5 lbs
- Breadcrumbs – 1 cup
- Egg – 1
- Onion – 1, finely chopped
- Garlic – 2 cloves, minced
- Salt – 1 tsp
- Black pepper – ½ tsp
- Olive oil – 2 tbsp
- Mushrooms – 8 oz, sliced
- Beef broth – 2 cups
- Flour – 2 tbsp
- Butter – 2 tbsp
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine ground venison, breadcrumbs, egg, onion, garlic, salt, and black pepper. Mix until just combined to avoid a dense meatloaf.
- Shape the mixture into a loaf and place it on a greased baking sheet. Bake for 45 minutes, or until the internal temperature reaches 160°F.
- While the meatloaf bakes, heat olive oil in a skillet over medium heat. Add mushrooms and sauté until golden, about 5 minutes. Remove mushrooms and set aside.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute to remove the raw flour taste.
- Gradually add beef broth, whisking constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5 minutes.
- Return mushrooms to the skillet and stir to combine. Season with salt and pepper if needed.
- Let the meatloaf rest for 10 minutes before slicing. Serve with mushroom gravy poured over the top.
Generously slice the meatloaf to reveal its moist interior, perfectly complemented by the velvety mushroom gravy. For an elegant twist, serve alongside roasted root vegetables or atop a bed of creamy mashed potatoes.
Venison and Bean Soup
Gracefully bridging the gap between rustic charm and gourmet sophistication, this Venison and Bean Soup is a testament to the art of simple, yet profound, culinary craftsmanship. Its rich, hearty flavors are a celebration of the wild, paired perfectly with the humble bean, creating a dish that’s both nourishing and deeply satisfying.
Ingredients
- Venison – 1 lb, cubed
- Great Northern Beans – 2 cups, dried
- Olive Oil – 2 tbsp
- Onion – 1, diced
- Garlic – 3 cloves, minced
- Chicken Stock – 6 cups
- Salt – 1 tsp
- Black Pepper – ½ tsp
- Thyme – 1 tsp, dried
Instructions
- Soak the Great Northern Beans in water overnight, then drain and rinse.
- Heat olive oil in a large pot over medium heat. Add the cubed venison and brown on all sides, about 5 minutes. Tip: Avoid overcrowding the pot to ensure even browning.
- Remove the venison and set aside. In the same pot, add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
- Return the venison to the pot. Add the soaked beans, chicken stock, salt, black pepper, and thyme. Tip: For a deeper flavor, consider browning the onions and garlic slightly before adding the other ingredients.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the beans are tender. Tip: Stir occasionally to prevent sticking and ensure even cooking.
- Adjust seasoning if necessary before serving.
Velvety beans and tender venison meld in this soup, offering a texture that’s both hearty and refined. Serve it with a crusty bread for dipping, or elevate the presentation with a sprinkle of fresh thyme leaves on top.
Venison Tacos with Avocado Salsa
Amidst the bustling flavors of modern cuisine, venison tacos with avocado salsa stand out as a testament to the elegance of simplicity and the richness of nature’s bounty.
Ingredients
- Venison – 1 lb
- Avocado – 1
- Tomato – 1, diced
- Red onion – ¼ cup, finely chopped
- Cilantro – 2 tbsp, chopped
- Lime – 1, juiced
- Salt – ½ tsp
- Pepper – ¼ tsp
- Corn tortillas – 8
- Olive oil – 1 tbsp
Instructions
- Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
- Season venison with salt and pepper, then add to the skillet. Cook for 3-4 minutes per side for medium-rare, or until desired doneness. Tip: Let the meat rest for 5 minutes before slicing to retain juices.
- While the venison rests, mash the avocado in a bowl. Stir in tomato, red onion, cilantro, and lime juice to make the salsa. Tip: For a smoother salsa, blend the ingredients briefly.
- Warm the tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: Keep them wrapped in a towel to stay warm and pliable.
- Slice the venison thinly against the grain. Assemble tacos by placing venison on tortillas and topping with avocado salsa.
Rich in flavor and texture, these tacos offer a delightful contrast between the tender, gamey venison and the creamy, vibrant salsa. Serve them with a side of charred corn or a crisp, citrusy salad for a complete meal that celebrates the depth of simple ingredients.
Venison Pot Pie
Keen to elevate your comfort food game? This venison pot pie marries the rich, gamey depth of venison with a buttery, flaky crust, creating a dish that’s as hearty as it is refined. Perfect for those chilly evenings when only something deeply satisfying will do.
Ingredients
- Venison – 1 lb, cubed
- Butter – ½ cup
- Flour – 1 cup
- Carrots – 1 cup, diced
- Potatoes – 1 cup, diced
- Beef broth – 2 cups
- Salt – 1 tsp
- Pepper – ½ tsp
- Pie crust – 1, pre-made
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt ¼ cup of butter over medium heat. Tip: Ensure the butter is fully melted but not browned to avoid altering the flavor.
- Add the cubed venison to the skillet, seasoning with salt and pepper. Cook until browned on all sides, about 5 minutes. Tip: Avoid overcrowding the pan to ensure even browning.
- Remove the venison from the skillet and set aside. In the same skillet, melt the remaining butter.
- Add the flour to the melted butter, stirring constantly to create a roux. Cook for 2 minutes until golden.
- Gradually whisk in the beef broth until the mixture is smooth. Bring to a simmer.
- Add the carrots and potatoes to the skillet, returning the venison to the pan. Simmer for 10 minutes, or until the vegetables begin to soften.
- Transfer the mixture to a pie dish, covering with the pre-made pie crust. Trim any excess dough and crimp the edges to seal. Tip: Cut a few slits in the top crust to allow steam to escape.
- Bake for 30 minutes, or until the crust is golden brown and the filling is bubbling.
Rich in flavor and with a texture that contrasts the tender venison and vegetables against the crisp crust, this pot pie is a masterpiece of comfort. Serve it alongside a crisp green salad to cut through the richness, or enjoy it as is for a truly indulgent meal.
Venison and Potato Hash
Perfectly balancing rustic charm with gourmet flair, this Venison and Potato Hash transforms simple ingredients into a dish that’s both hearty and refined. The rich, gamey notes of venison meld beautifully with the earthy potatoes, creating a comforting yet sophisticated meal.
Ingredients
- Venison – 1 lb, ground
- Potatoes – 2 cups, diced
- Onion – ½ cup, chopped
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add diced potatoes to the skillet, spreading them in an even layer. Cook for 5 minutes without stirring to allow a golden crust to form.
- Stir the potatoes, then add chopped onion. Cook for another 3 minutes until the onion is translucent.
- Push the potato and onion mixture to the side of the skillet. Add ground venison to the center, breaking it apart with a spoon. Cook until the venison is no longer pink, about 4 minutes.
- Mix the venison with the potato and onion mixture. Season with salt and black pepper, stirring to combine evenly.
- Reduce heat to medium and cook for an additional 2 minutes, allowing the flavors to meld.
With its crispy potatoes and tender venison, this hash offers a delightful contrast in textures. Serve it topped with a fried egg for a breakfast twist or alongside a crisp green salad for a lighter dinner option.
Venison Bolognese Pasta
Whispering of autumn’s embrace, this Venison Bolognese Pasta marries the rich, gamey depth of venison with the comforting silkiness of pasta, creating a dish that’s both rustic and refined.
Ingredients
- Venison – 1 lb, ground
- Olive oil – 2 tbsp
- Onion – 1, finely diced
- Garlic – 2 cloves, minced
- Tomato paste – 2 tbsp
- Crushed tomatoes – 1 can (28 oz)
- Heavy cream – ½ cup
- Pasta – 1 lb
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add the finely diced onion, sautéing until translucent, approximately 5 minutes, stirring occasionally.
- Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn.
- Increase heat to medium-high, add the ground venison, breaking it apart with a spoon, and cook until browned, about 5 minutes.
- Mix in the tomato paste, crushed tomatoes, salt, and black pepper, reducing heat to low. Simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
- While the sauce simmers, cook the pasta in boiling salted water according to package instructions until al dente, then drain.
- Stir the heavy cream into the Bolognese sauce, cooking for an additional 5 minutes to blend flavors.
- Combine the cooked pasta with the sauce, tossing gently to coat evenly.
This Venison Bolognese Pasta boasts a velvety sauce clinging to each strand of pasta, offering a harmonious balance of tangy tomatoes and luxurious cream. Serve it garnished with freshly grated Parmesan and a sprinkle of chopped parsley for a touch of brightness.
Venison and Cabbage Rolls
Amidst the bustling culinary scene, venison and cabbage rolls stand out as a testament to rustic elegance, offering a harmonious blend of gamey richness and the subtle sweetness of cabbage, meticulously rolled into a dish that speaks volumes of comfort and sophistication.
Ingredients
- Venison – 1 lb
- Cabbage leaves – 8 large
- Onion – 1, finely chopped
- Garlic – 2 cloves, minced
- Tomato sauce – 1 cup
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat oven to 350°F.
- Blanch cabbage leaves in boiling water for 2 minutes until pliable, then drain and set aside.
- Heat olive oil in a skillet over medium heat, add onion and garlic, sauté until translucent, about 5 minutes.
- Add venison to the skillet, breaking it apart with a spoon, and cook until browned, about 7 minutes. Season with salt and pepper.
- Place a portion of the venison mixture onto each cabbage leaf, fold the sides inward, and roll tightly.
- Arrange rolls seam-side down in a baking dish, pour tomato sauce over, and cover with foil.
- Bake for 45 minutes, then remove foil and bake for an additional 15 minutes until sauce is bubbly.
- Tip: For extra flavor, sear the rolls in a pan before baking to add a crispy texture.
- Tip: Let the rolls rest for 10 minutes after baking for easier handling.
- Tip: Substitute venison with ground beef for a milder taste if preferred.
Unveil these rolls to discover a tender, juicy interior complemented by the cabbage’s slight crunch, a dish that pairs beautifully with a dollop of sour cream or a side of roasted root vegetables for a complete meal.
Venison BBQ Sliders
Mastering the art of game meats elevates any home chef’s repertoire, and these Venison BBQ Sliders are a testament to that. Perfectly balancing the rich, earthy flavors of venison with the sweet and tangy embrace of barbecue sauce, they’re a sophisticated twist on a classic favorite.
Ingredients
- Venison – 1 lb
- BBQ sauce – ½ cup
- Slider buns – 6
- Olive oil – 1 tbsp
- Salt – ½ tsp
Instructions
- Preheat a skillet over medium heat and add 1 tbsp of olive oil.
- Season the venison with ½ tsp of salt and add to the skillet. Cook for 4 minutes on each side for medium-rare, adjusting time for desired doneness.
- Remove the venison from the skillet and let it rest for 5 minutes to allow the juices to redistribute.
- While the venison rests, warm the slider buns in the skillet for 1 minute on each side for a light toast.
- Slice the venison thinly against the grain to ensure tenderness.
- Toss the sliced venison with ½ cup of BBQ sauce until evenly coated.
- Assemble the sliders by placing the sauced venison on the toasted buns.
Rich in flavor and tender in texture, these sliders are a delightful way to enjoy venison. Serve them with a side of crisp coleslaw or pickled vegetables to cut through the richness, making each bite a harmonious blend of flavors and textures.
Venison and Lentil Soup
Lusciously rich and deeply satisfying, this venison and lentil soup marries the robust flavors of wild game with the earthy simplicity of lentils, creating a dish that’s both nourishing and refined.
Ingredients
- Venison – 1 lb, cubed
- Lentils – 1 cup
- Olive oil – 2 tbsp
- Onion – 1, diced
- Garlic – 2 cloves, minced
- Carrots – 2, diced
- Celery – 2 stalks, diced
- Chicken stock – 4 cups
- Salt – 1 tsp
- Black pepper – ½ tsp
- Bay leaf – 1
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add venison cubes, searing until browned on all sides, approximately 5 minutes. Remove and set aside.
- In the same pot, add onion, garlic, carrots, and celery, sautéing until softened, about 5 minutes.
- Return venison to the pot, along with lentils, chicken stock, salt, pepper, and bay leaf. Tip: Rinse lentils under cold water to remove any debris before adding.
- Bring to a boil, then reduce heat to low, covering and simmering for 45 minutes, or until lentils are tender. Tip: Skim off any foam that forms on the surface for a clearer broth.
- Remove bay leaf before serving. Tip: For an extra layer of flavor, garnish with a drizzle of olive oil or a sprinkle of fresh herbs.
Just as the seasons change, so does the appeal of this soup, with its tender chunks of venison and velvety lentils offering a comforting warmth. Serve it alongside a crusty bread for dipping, or elevate it with a dollop of crème fraîche for a touch of luxury.
Venison Stuffed Peppers
Gracefully bridging the gap between rustic charm and gourmet sophistication, venison stuffed peppers offer a delightful twist on a classic comfort dish, perfect for elevating your weeknight dinner repertoire.
Ingredients
- Venison – 1 lb
- Bell peppers – 4 large
- Olive oil – 2 tbsp
- Onion – 1, diced
- Garlic – 2 cloves, minced
- Tomato sauce – 1 cup
- Rice – 1 cup, cooked
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 375°F to ensure it reaches the perfect temperature for baking the peppers.
- Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow space for the stuffing.
- Heat olive oil in a large skillet over medium heat, then sauté the onion and garlic until translucent, about 5 minutes.
- Add the venison to the skillet, breaking it apart with a spoon, and cook until browned, approximately 8 minutes. Tip: For extra flavor, season the venison with salt and pepper as it cooks.
- Stir in the tomato sauce and cooked rice, mixing well to combine all the ingredients evenly.
- Stuff each bell pepper with the venison mixture, packing it gently to fill the cavity completely.
- Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes to lightly brown the tops. Tip: For a crispier top, broil for the last 2 minutes.
- Let the peppers rest for 5 minutes before serving to allow the flavors to meld beautifully. Tip: This resting period also makes them easier to handle.
Best enjoyed hot, these venison stuffed peppers boast a tender yet slightly crisp texture, with the rich, gamey flavors of the venison perfectly balanced by the sweetness of the bell peppers. Serve atop a bed of wild rice or with a side of crusty bread to soak up the savory juices.
Venison and Mushroom Risotto
Zesty and rich, this Venison and Mushroom Risotto combines the deep, gamey flavors of venison with the earthy tones of mushrooms, creating a dish that’s both luxurious and comforting. Perfect for a sophisticated dinner party or a cozy night in, this risotto promises to impress with its creamy texture and complex flavors.
Ingredients
- Venison – 1 lb, cubed
- Mushrooms – 2 cups, sliced
- Arborio rice – 1.5 cups
- Chicken stock – 4 cups
- White wine – 0.5 cup
- Onion – 1, finely chopped
- Butter – 2 tbsp
- Olive oil – 2 tbsp
- Parmesan cheese – 0.5 cup, grated
- Salt – 1 tsp
- Black pepper – 0.5 tsp
Instructions
- Heat olive oil in a large pan over medium heat. Add venison cubes, seasoning with salt and pepper, and cook until browned on all sides, about 5 minutes. Remove and set aside.
- In the same pan, melt butter and sauté onions until translucent, about 3 minutes. Tip: Deglaze the pan with a splash of wine to lift any flavorful bits stuck to the bottom.
- Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- Stir in Arborio rice, coating it well with the butter and oil, and toast for 2 minutes until slightly translucent.
- Pour in white wine, stirring continuously until fully absorbed.
- Begin adding chicken stock, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Tip: Keep the stock at a simmer in a separate pot to ensure it’s hot when added to the rice.
- After about 18 minutes, when the rice is al dente and the mixture is creamy, stir in the cooked venison and Parmesan cheese. Tip: Let the risotto rest for 2 minutes off the heat before serving to allow flavors to meld.
- Season with additional salt and pepper if needed.
Notably, this risotto boasts a velvety texture with each grain of rice perfectly cooked, offering a harmonious blend of the venison’s robustness and the mushrooms’ umami. Serve it garnished with extra Parmesan and a drizzle of truffle oil for an extra touch of elegance.
Venison Curry with Coconut Milk
Lusciously tender and richly flavored, this Venison Curry with Coconut Milk is a sublime fusion of robust game and creamy sweetness, perfect for elevating your weeknight dinner repertoire. Its aromatic spices and velvety sauce promise a comforting yet sophisticated meal that’s sure to impress.
Ingredients
- Venison – 1 lb, cubed
- Coconut milk – 1 can (13.5 oz)
- Curry powder – 2 tbsp
- Olive oil – 2 tbsp
- Onion – 1, diced
- Garlic – 2 cloves, minced
- Salt – 1 tsp
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add diced onion and minced garlic to the skillet, sautéing until translucent, approximately 5 minutes.
- Increase heat to medium-high, add venison cubes, and sear until all sides are browned, about 3 minutes per side. Tip: Avoid overcrowding the pan to ensure a proper sear.
- Reduce heat to medium, sprinkle curry powder and salt over the venison, stirring to coat evenly.
- Pour in coconut milk, stirring gently to combine, then bring the mixture to a simmer. Tip: For a thicker sauce, let it simmer uncovered for 10 minutes.
- Cover the skillet, reduce heat to low, and let cook for 20 minutes, or until the venison is fork-tender. Tip: Stir occasionally to prevent sticking and ensure even cooking.
With its melt-in-your-mouth venison and luxuriously creamy sauce, this curry is a delightful balance of earthy and sweet. Serve it over a bed of fluffy jasmine rice or with warm naan bread to soak up every last drop of the flavorful sauce.
Venison and Pumpkin Stew
Elevating the humble stew to new heights, this Venison and Pumpkin Stew combines the rich, gamey flavors of venison with the sweet, earthy notes of pumpkin, creating a dish that’s as nourishing as it is sophisticated.
Ingredients
- Venison – 2 lbs, cubed
- Pumpkin – 3 cups, cubed
- Olive oil – 2 tbsp
- Onion – 1, diced
- Garlic – 3 cloves, minced
- Beef broth – 4 cups
- Thyme – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
- Add venison cubes, searing on all sides until browned, approximately 5 minutes. Remove and set aside.
- In the same pot, add diced onion and minced garlic, sautéing until translucent, about 3 minutes.
- Return venison to the pot, adding pumpkin cubes, beef broth, thyme, salt, and black pepper.
- Bring to a boil, then reduce heat to low, covering and simmering for 1.5 hours, or until venison is tender.
- Tip: For a thicker stew, mash some pumpkin cubes against the side of the pot before serving.
- Tip: Venison can be substituted with beef for a milder flavor.
- Tip: Let the stew rest for 10 minutes after cooking to allow flavors to meld.
With its velvety texture and deep, autumnal flavors, this stew pairs beautifully with a crusty bread or over a bed of creamy polenta for an unforgettable meal.
Conclusion
Perfect for any home cook looking to explore the versatility of canned venison, our roundup of 18 savory recipes offers something for everyone. From hearty stews to innovative dishes, these recipes are sure to impress. We’d love to hear which ones become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow venison enthusiasts to discover. Happy cooking!
