Ground Venison Recipe

ground venison recipe

Deer Burger Stew

One thing stays constant in deer camp and that’s food. This ground venison recipe will “stick to your ribs” as my granny used to say. It’s not only a hearty meal but once created will provide many easy to prepare dinners after a long day in the woods. The thick stew broth reminds me of my grandfathers’ squirrel stew. He added heapings of black pepper and even as a kid I remember it tasting so good, but it was really hot. I thought of his stew and added a lot of black pepper to my ground venison and it turned out really good. If you like black pepper pour it on and if not stick with the recipe and Enjoy the Harvest.

Recipe Ingredients

  • Cast iron pot if cooking over the campfire (preferred and more fun)
  • 1 lb ground venison
  • 4 unpeeled Yukon Gold potatoes, cubed
  •  medium onion, chopped
  •  teaspoon pepper
  •  teaspoon salt
  • 3 tablespoons all-purpose flour
  • 1 package (8 oz) of sliced fresh mushrooms
  • 2 1/4 cups beef-flavored broth
  • 1/3 cup heavy whipping cream
  • 4 teaspoons Dijon mustard
  • 2 medium carrots, sliced
  • 1 tablespoon dried parsley
  • 1 cup frozen peas

Recipe Instructions

Add your venison burger to the pot with onions and brown the deer burger. Ground venison is dry and I don’t like a lot of oil in my stew so I cook it with just a little olive oil. The venison burger will cook quickly, maybe before the onion. There will be plenty of time to get those onions cooked thoroughly during the simmering process.

SHOP COOKING 

Next add your mushrooms and stir into the deer burger and onions and let them cook while preparing the broth. Pour a little of the beef broth into the pot at this point to keep your ground venison from burning. In a bowl, mix the whipping cream and mustard with a fork or wire whisk and introduce the beef broth while stirring. Mix thoroughly. Add the salt, pepper and flour to the pot and stir it into the ground venison, onions and mushrooms. This starts the thickening process. Next pour your mixture into the pot and allow it to return to a simmer.

Stir in the potatoes, carrots and peas. Maintain a slow simmer with the pot covered until the vegetables are tender. I like a really thick broth. Cook the stew for several minutes uncovered to thicken the broth. You can also add a little more flour to help thicken it up, if you like.

Sprinkle with dried parsley and enjoy. Crackers are the norm for stew, but in remembrance of my grandfather I eat light bread with mine. Have this stew before bedtime with a tall glass of cold milk and you can skip breakfast in the morning and by evening you’re ready for more.

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About Ken McBroom 216 Articles
Ken McBroom is an accomplished outdoor writer and photographer. Growing up in Lynchburg Tennessee allowed him many opportunities afield as a boy and young man. Later in life, after Desert Storm, Ken’s wanderlust took him to Alaska to live and work and experience the last frontier. Married now with two beautiful children, Ken now calls Kentucky home where he continues to communicate our American outdoor traditions and the lifestyle it offers.