Type what you have

Ingredients

• ✓ ground venison
• sugar-based curing mixture
• garlic salt
• black pepper
• mustard seed
• liquid smoke

Instructions

1. 1 Place venison in a large bowl; sprinkle with curing mixture, garlic salt, black pepper, mustard seeds, and liquid smoke. Mix well with your hands until evenly combined and begins to stick together, about 2 minutes.
2. 2 Cover the bowl with plastic wrap; refrigerate for 3 days, mixing well each day.
3. 3 Preheat the oven to 200 degrees F (95 degrees C).
4. 4 Divide and shape mixture into 5 one-pound logs; place onto a broiler pan and cover with aluminum foil.
5. 5 Bake in the preheated oven until sausages are no longer pink in centers, flipping once or twice. An instant-read thermometer inserted into centers should read 160 degrees F (70 degrees C), 6 to 8 hours. Cool before thinly slicing and serving.

By dcg3269

Ingredients

• ✓ ground venison
• worcestershire sauce
• seasoned salt
• onion powder
• black pepper
• hamburger bun

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's instructions.
2. 2 Combine venison, Worcestershire sauce, seasoned salt, onion powder, and pepper in a large bowl. Mix with your hands until evenly combined, then form into four patties.
3. 3 Place two patties into the air fryer basket and cook for 6 minutes. Carefully flip the patties and cook for 2 more minutes. Transfer to a paper towel-lined plate and repeat with the remaining patties.
4. 4 Serve on hamburger buns.

By Soup Loving Nicole

Ingredients

• ✓ ground venison
• ground pork
• sugar-based curing mixture
• brown sugar
• sage
• red pepper flakes
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place venison and pork in a very large bowl or plastic tub; sprinkle with curing mixture, sugar, sage, red pepper flakes, and black pepper. Mix well until evenly combined.
3. 3 Divide into 1-pound portions and freeze.

By AMYNJOHN36

Ingredients

• ✓ ground venison
• olive oil
• jalapeno pepper
• ketchup
• garlic
• molasses
• yellow mustard

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add venison and jalapeño; cook, stirring often, until browned and crumbly; about 10 minutes. Stir in ketchup, garlic, molasses, and mustard. Bring to a boil, then reduce the heat to low. Simmer for at least 10 minutes before serving.

By Zacktheperson

Ingredients

• ✓ ground venison
• hot sausage
• panko bread crumb
• egg
• salt
• italian seasoning
• red pepper
• garlic powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place a rack on top.
2. 2 Combine ground venison, Italian sausage, bread crumbs, eggs, salt, Italian seasoning, pepper flakes, and garlic powder in a large bowl; mix until well combined. Form venison mixture into 1 1/2-inch meatballs; place on the prepared rack.
3. 3 Bake in the preheated oven until cooked though, about 20 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C). Rest for 5 minutes before serving.

By Allrecipes Member

Ingredients

• ✓ ground venison
• dry stuffing mix
• water
• onion
• barbecue sauce
• egg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix venison, stuffing mix, water, onion, 1/4 cup barbecue sauce, eggs, salt, and black pepper together in a large bowl until fully incorporated. Shape venison mixture into a loaf and place in a 9x13-inch baking dish. Spread remaining 1/4 cup barbecue sauce over the top of loaf.
3. 3 Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By MOTHERHEN1982

Ingredients

• ✓ ground venison
• yellow onion
• barbecue sauce
• egg
• saltine cracker
• brown sugar
• worcestershire sauce
• sage
• steak seasoning
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together venison, onion, 1/4 cup barbecue sauce, egg, crushed crackers, 2 tablespoons brown sugar, 2 tablespoons Worcestershire sauce, sage, and steak seasoning in a large bowl with your hands until evenly combined. Pack into a 3x7-inch loaf pan. Lay bacon slices over the top.
3. 3 Bake in the preheated oven until no longer pink in the center and bacon is crispy, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 Meanwhile, stir together remaining 3/4 cup barbecue sauce, 2 tablespoons brown sugar, and 1 tablespoon Worcestershire sauce in a small saucepan over medium heat. Simmer for 5 minutes, whisking constantly, until sauce is heated through and slightly thickened.
5. 5 Pour sauce over cooked meatloaf and let rest for 5 minutes before serving.

By Abbey

Ingredients

• ✓ ground venison
• ground beef
• salt
• monosodium glutamate
• sugar-based curing mixture
• water
• liquid smoke
• garlic powder
• barbecue seasoning
• hot pepper sauce
• pepper

Instructions

1. 1 Combine ground venison, salt, MSG, curing mixture, water, liquid smoke, garlic powder, barbecue seasoning, hot pepper sauce, and black pepper in a large bowl; mix thoroughly. Cover bowl with plastic wrap and refrigerate for 2 hours.
2. 2 Line food dehydrator trays with plastic wrap. Pat venison mixture into a very thin layer on the trays. Place in dehydrator; set according to manufacturers directions. Once venison firmed, after about 2 hours, remove from the plastic, cut into strips, and replace onto the racks. Continue dehydrating until venison dried, 5 to 10 hours total depending on machine.
3. 3 Blot any grease from jerky with a paper towel. Store in the refrigerator in a jar with a tight-fitting lid.

By LANDRO23

Ingredients

• ✓ ground venison
• butter
• green bell pepper
• onion
• whole milk
• cream of potato soup
• worcestershire sauce
• cream-style corn
• black pepper
• cheddar cheese

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Saute green bell pepper and onion until tender, 5 to 10 minutes. Stir in milk, potato soup, and Worcestershire sauce. Let soup simmer, uncovered, for 15 minutes.
2. 2 Heat a large skillet over medium-high heat. Add venison; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add venison to the soup; stir in corn. Season with pepper. Simmer until flavors meld, at least 15 minutes. Stir in cheese until melted.

By Lydia Blair

Ingredients

• ✓ ground venison
• butter
• onion
• cheddar cheese
• sage stuffing mix
• garlic powder
• black pepper
• salt
• heavy cream
• green bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
2. 2 Heat butter in a large skillet over medium heat. Cook and stir onion in hot butter until softened, 3 to 5 minutes. Set aside.
3. 3 Combine venison, 3/4 cup Cheddar cheese, stuffing mix, garlic powder, black pepper, and salt in a large bowl. Mix until well blended. Add enough cream to create a thick, doughy texture. Add cooked onions and mix until blended.
4. 4 Arrange bell pepper halves in the prepared baking dish, cut-sides up. Form meat mixture into 8 meatballs using your hands. Stuff meatballs into bell pepper halves in the baking dish.
5. 5 Bake in the preheated oven for 1 hour. Top with remaining 3/4 cup Cheddar cheese and continue baking until cheese is melted and starting to brown, about 15 minutes more.

By Domestic Chef

Ingredients

• ✓ ground venison
• brown sugar
• sugar-based curing mixture
• black pepper
• red pepper flake
• garlic powder
• monosodium glutamate
• mace
• mustard powder
• liquid smoke
• beef round casing

Instructions

1. 1 Combine brown sugar, curing mixture, black pepper, red pepper flakes, garlic powder, MSG, mace, and mustard; sprinkle over venison in a large mixing tub. Mix spices into venison, then add liquid smoke; mix by hand until well combined, 3 to 5 minutes. Place into a non-reactive glass or plastic container, cover, and refrigerate for 24 hours. Prepare casings according to instructions below (Cook's Note).
2. 2 To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out water, and tie a knot at one end of casing using twine. Fill casing with venison mixture to within 4 inches of open end using a sausage stuffer or large funnel. Tie open end near sausage mixture, so mixture is firm. Tie two sausage ends together to form a circle. Repeat with remaining casings, venison mixture, and twine. Place bologna in a large roasting pan.
3. 3 Preheat the oven to 225 degrees F (110 degrees C).
4. 4 Bake in the preheated oven until bologna reaches an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Cool, then refrigerate until cold.
5. 5 To serve, cut through casing lengthwise; peel off and discard casing. Slice bologna into thin slices. Bologna may be kept tightly wrapped in the freezer; defrost in the refrigerator before serving.

By jdwags

Ingredients

• ✓ ground venison
• water
• wild rice
• acorn squash
• cranberry
• brown sugar
• cinnamon
• nutmeg
• salt
• pepper
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring 2 ⅔ cups water and wild rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes. Drain any excess liquid; fluff rice with a fork.
3. 3 Meanwhile, place squash, cut-sides down, into a deep baking dish filled with ½-inch water. Bake in the preheated oven for 40 minutes; drain water and set aside.
4. 4 Bring some water to a boil in a saucepan, then remove from heat; add cranberries and let stand for 5 minutes. Drain and set aside.
5. 5 Cook venison in a skillet over medium-high heat until thoroughly cooked and crumbly.
6. 6 Combine wild rice, cranberries, venison, and brown sugar in a bowl; season with cinnamon, nutmeg, salt, and black pepper.
7. 7 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Rub insides of squash halves with butter; place cut-sides up in the baking dish. Stuff with rice mixture.
8. 8 Cook in the preheated broiler for 5 minutes.

By Aaron

Ingredients

• ✓ ground venison
• bacon
• olive oil
• shallot
• garlic
• worcestershire sauce
• parsley
• salt
• pepper
• egg
• hamburger bun

Instructions

1. 1 Gather all ingredients.
2. 2 Cook bacon in a skillet over medium heat until browned and crispy.
3. 3 Pour bacon and grease into a heatproof bowl and allow to cool.
4. 4 Heat oil in a skillet. Add shallots and garlic. Cook and stir until softened, about 3 minutes.
5. 5 Mix with bacon.
6. 6 Mix venison with cooled bacon mixture. Season with Worcestershire sauce, parsley, salt, and pepper. Stir in egg until evenly combined. Refrigerate for 20 minutes.
7. 7 Preheat an outdoor grill for medium-high heat.
8. 8 Shape venison mixture into 6 patties.
9. 9 Grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.

By Lupin Pooter

Ingredients

• ✓ ground venison
• elbow macaroni
• canola oil
• onion
• green bell pepper
• tomato paste
• tomato
• water
• salt
• garlic powder
• pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a glass 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
2. 2 Meanwhile, heat canola oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook, stirring to break apart, until browned and cooked. Drain off any excess oil, then stir in onion and green pepper. Cook for a few minutes until the onion softens, then stir in tomato paste, diced tomatoes, and water until combined. Season with salt, garlic powder, and pepper. Stir together drained macaroni and tomato sauce mixture and pour into prepared baking dish.
3. 3 Bake in preheated oven for 45 minutes, then sprinkle evenly with shredded Cheddar cheese, and continue baking until the cheese is bubbly and browned, about 15 minutes.

By Helen

Ingredients

• ✓ ground venison
• cornbread stuffing mix
• water
• butter
• zucchini
• yellow squash
• mushroom
• garlic
• salt
• black pepper
• cream of mushroom soup
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine stuffing mix, hot water, and 4 tablespoons butter in a microwave-safe bowl. Microwave on high until heated through, 5 to 6 minutes. Fluff with a fork.
3. 3 At the same time, heat a large cast iron skillet over medium-high heat. Cook and stir venison in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove venison to a plate.
4. 4 Add remaining 4 tablespoons butter to the skillet along with zucchini, squash, mushrooms, garlic, salt, and pepper. Cook and stir until vegetables are soft, about 10 minutes. Stir in condensed soup, sour cream, and cooked venison.
5. 5 Remove from the heat and top with cornbread stuffing.
6. 6 Bake in the preheated oven until heated through, 20 to 30 minutes.

By nevadafoodies

Ingredients

• ✓ ground venison
• cooking spray
• pork sausage
• onion
• onion sandwich bun
• egg
• brandy
• bacon grease
• worcestershire sauce
• thyme
• red pepper flake
• seasoned salt
• garlic and herb seasoning
• black pepper
• sage

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray am 8x4-inch loaf pan with cooking spray.
2. 2 Mix together venison, pork sausage, and onion in a large bowl until thoroughly combined. Run water from the faucet briefly over onion buns, squeeze water out of buns, and break into small pieces. Add pieces of onion buns to meat mixture and mix until incorporated.
3. 3 Add eggs, brandy, bacon grease, Worcestershire sauce, thyme, red pepper flakes, seasoned salt, garlic and herb seasoning, black pepper, and sage to meat mixture; stir until well combined. Transfer mixture to the prepared loaf pan.
4. 4 Bake in the preheated oven until browned and the juices run clear, 60 to 70 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Anastasia Daleiden

Ingredients

• ✓ ground venison
• olive oil
• onion
• garlic
• mushroom
• taco seasoning
• cabbage
• lime juice
• cilantro
• salt
• black pepper
• corn tortilla
• salsa
• blue cheese

Instructions

1. 1 Heat olive oil in a saute pan over medium-high heat. Add onions and cook about 3 minutes. Add garlic and cook 2 minutes more. Add venison and mushrooms; saute until venison is cooked through, 5 to 7 minutes more. Season with taco seasoning.
2. 2 Toss cabbage, lime juice, cilantro, salt, and pepper together in a bowl.
3. 3 Place about 2 tablespoons cabbage mixture onto a tortilla and top with about 2 tablespoons meat mixture. Top with salsa and blue cheese. Repeat with remaining fillings, tortillas, and toppings.

By Stephen Williams

Ingredients

• ✓ ground venison
• potato
• canola oil
• red onion
• garlic
• celery
• red bell pepper
• worcestershire sauce
• salt
• pepper
• egg
• cottage cheese
• tomato
• colby jack cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.
3. 3 Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish.
4. 4 Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
5. 5 Bake, uncovered, in preheated oven until set, about 20 minutes.

By stef k

Ingredients

• ✓ ground venison
• butter
• beef stew meat
• pork stew meat
• onion
• jalapeno pepper
• chili powder
• cumin
• cayenne pepper
• tomato
• tomato sauce
• garlic
• beef bouillon
• pilsner-style beer
• water
• bourbon

Instructions

1. 1 Melt butter in a large pot over medium heat. Add venison, beef, and pork; cook until browned.
2. 2 Add onion and jalapeño; cook until tender. Stir in chili powder, cumin, and cayenne pepper.
3. 3 Stir in the stewed tomatoes, tomato sauce, garlic, and beef bouillon. Add beer, water, and bourbon; bring to a boil.
4. 4 Cover pot and reduce heat to medium-low; simmer, stirring frequently, until meat is tender, about 1 hour.

By Ja

Ingredients

• ✓ ground venison
• water
• tomato
• beef broth
• potato
• carrot
• celery
• onion
• worcestershire sauce
• garlic
• italian seasoning
• corn
• pea
• green bean
• salt
• black pepper

Instructions

1. 1 Place frozen venison and water into a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 5 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 1 minute. Unlock and remove the lid.
3. 3 Break up any large chunks of meat, drain in a colander, and return to the pot. Add crushed tomatoes, beef broth, potatoes, carrots, celery, onion, Worcestershire sauce, garlic, and Italian seasoning. Close and lock the lid and select high pressure again; set timer for 15 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 5 minutes. Unlock and remove the lid.
5. 5 Stir in frozen corn, peas, and green beans. Put the lid back on for 4 minutes until frozen vegetables have cooked.
6. 6 Ladle into bowls and season with salt and pepper.

By Soup Loving Nicole

Ingredients

• ✓ ground venison
• red pepper flakes
• black pepper
• sugar
• ancho chili powder
• paprika
• oregano
• cumin
• beef broth
• tomato sauce
• pinto bean
• kidney bean
• black bean
• green chile pepper
• tomato
• garlic
• onion

Instructions

1. 1 Sauté onion and garlic in a large soup pot over medium-high heat until onion begins to brown, about 5 minutes. Add venison; cook until browned, about 7 minutes.
2. 2 Add diced tomatoes with green chiles, black beans, kidney beans, pinto beans, tomato sauce, beef broth, cumin, oregano, paprika, chili powder, sugar, black pepper, and red pepper flakes. Bring to a boil, reduce heat, and simmer until flavors meld, at least 30 minutes.

By Annie

Ingredients

• ✓ ground venison
• black pepper
• salt
• cornstarch
• mustard
• half-and-half
• thyme
• baby portobello mushroom
• butter
• olive oil
• oregano
• basil
• garlic
• white wine
• egg
• bread crumb
• parmesan cheese
• mild sausage
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
2. 2 Combine ground venison, Italian sausage, Parmesan cheese, bread crumbs, egg, white wine, garlic, basil, and oregano in a large bowl; stir until well combined. Scoop meat mixture from the bowl and form into 2-inch balls. Place meatballs on top of the cooling rack.
3. 3 Bake in the preheated oven until meatballs are cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 As soon as meatballs go in the oven, begin the sauce: heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms and thyme; cook until mushrooms are dark brown in color, about 10 minutes.
5. 5 Whisk together half-and-half, mustard, and cornstarch in a small bowl. Pour half-and-half mixture over mushrooms, reduce heat, simmer for 5 minutes, stirring continually. Turn heat off, season with salt and pepper, and let sit to thicken.
6. 6 Remove meatballs from the oven, transfer to a serving plate, and drizzle with mustard sauce.

By Soup Loving Nicole

Ingredients

• ✓ ground venison
• garlic
• red onion
• bacon
• great northern bean
• corn
• oregano
• coriander seed
• cayenne pepper
• chili powder
• cilantro
• cumin
• garlic
• green chile
• chicken broth
• nutmeg
• white pepper
• cinnamon
• salt
• brown sugar
• all-purpose flour
• butter

Instructions

1. 1 Melt butter in a large pot over medium-low heat. Stir in flour until smooth; cook and stir until flour turns dark, 15 to 20 minutes. Stir in brown sugar, 1 teaspoon salt, cinnamon, white pepper, and nutmeg until smooth.
2. 2 Gradually whisk in chicken broth until smooth and no lumps form. Add green chiles with their liquid, and 6 crushed garlic cloves; season with cumin, cilantro, 1 teaspoon chili powder, 1 teaspoon cayenne pepper, coriander, and oregano. Stir in corn and beans; bring to a simmer.
3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned. Add onion and 6 minced garlic cloves; cook and stir about 3 minutes. Add venison; season with remaining 3 teaspoons salt, remaining 1 teaspoon chili powder, and remaining 1 teaspoon cayenne pepper. Cook, stirring to break up venison to your desired texture, until evenly browned.
4. 4 Stir venison-bacon mixture into the pot; simmer over low heat for at least 1 hour, stirring occasionally.

By JAYEAST

Ingredients

• ✓ ground venison
• cheddar cheese
• parsley
• pepper
• salt
• oregano
• cayenne pepper
• paprika
• chili powder
• water
• tomato
• black bean
• tomato sauce
• tomato paste
• jalapeno pepper
• red chile pepper
• red pepper
• green pepper
• garlic
• onion
• crimini mushroom
• olive oil
• venison
• mild sausage

Instructions

1. 1 Cook sausage in a large skillet over medium-high heat until crumbled and browned; place into a large Dutch oven. Sear venison cubes until well browned; add to sausage. Add ground venison, and cook until crumbly and no longer pink; place into Dutch oven.
2. 2 Heat olive oil in the skillet over medium-high heat. Stir in the mushrooms, and cook until soft, about 2 minutes. Stir in onion and garlic, cook until the onion is translucent, about 2 minutes. Add the green and red peppers, red chile pepper, and jalapeno; cook until softened, then add to Dutch oven.
3. 3 Stir in tomato paste, tomato sauce, black beans, diced tomatoes, and water. Season with chili powder, paprika, cayenne, and oregano. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the venison pieces are tender, about 2 hours.
4. 4 Season to taste with salt and pepper, and stir in parsley before serving. To serve, sprinkle with shredded Cheddar cheese.

By Jennifer Mills

Ingredients

• ✓ ground venison
• pea
• chicken broth
• white wine
• all-purpose flour
• sage
• black pepper
• salt
• onion powder
• garlic powder
• oregano
• thyme
• salt
• garlic
• celery
• carrot
• onion
• cremini mushroom
• vegetable oil
• cheddar cheese
• nutmeg
• sage
• black pepper
• salt
• milk
• butter
• sweet potato

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pierce sweet potato several times with a fork, wrap in aluminum foil, and place on a baking sheet.
3. 3 Cook in the preheated oven until fork-tender, 70 to 90 minutes. Set aside until cool enough to handle, 5 to 10 minutes.
4. 4 Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9-inch deep-dish pie plate and place on a rimmed baking sheet to prevent bubbling over.
5. 5 Peel and discard sweet potato skin; add flesh to a large bowl. Add butter, milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon sage, and nutmeg; beat with an electric mixer until combined. Gently mix in Cheddar cheese. Set aside.
6. 6 Heat vegetable oil in a Dutch oven over medium-high heat. Add mushrooms, onion, carrots, celery, and garlic; season with salt. Cook until vegetables softened, 5 to 7 minutes. Add venison, thyme, oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sage. Stir to combine, breaking up any large pieces of venison. Cook until venison is no longer pink, 5 to 7 minutes.
7. 7 Stir flour into the pot; cook 1 minute. Pour in white wine; stir to loosen any browned bits off the bottom of the pot and cook until wine has reduced slightly, 2 to 3 minutes. Stir in broth; bring to a simmer. Cook until filling has thickened, 5 to 10 minutes; stir in peas. Taste; adjust salt and pepper as necessary. Remove from heat; cool slightly.
8. 8 Pour filling into the prepared pie plate. Top with sweet potato mixture; gently spread across the top, covering most of the filling.
9. 9 Bake in the preheated oven until top is set and filling is bubbling, about 30 minutes. Cool slightly before serving.

By Kim

Ingredients

• ✓ ground venison
• bacon
• sage
• ginger
• pepper
• onion salt

Instructions

1. 1 Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.

By THOMAS ELLEFSON

Ingredients

• ✓ ground venison
• peppercorn bacon
• bread crumb
• worcestershire sauce
• evaporated milk
• garlic
• cayenne pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place bacon in a stainless steel bowl; add venison, bread crumbs, Worcestershire sauce, milk, garlic, and cayenne pepper. Mix venison mixture using your hands and form into 5-ounce balls. Press balls with the back of a side dish to form patties.
3. 3 Grill patties on the preheated grill until desired doneness is reached, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By coreyd

Ingredients

• ✓ ground venison
• pork sausage
• mustard powder
• mustard seed
• liquid smoke
• garlic powder
• onion salt
• meat tenderizer
• water

Instructions

1. 1 In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day.
2. 2 On the fourth day, preheat the oven to 160 degrees F (70 degrees C). Form the mixture into 2 inch rolls, and place them on a baking sheet.
3. 3 Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in plastic wrap, and refrigerate until needed.

By BOOKAMY

Ingredients

• ✓ ground venison
• sugar-based curing mixture
• white sugar
• peppercorn
• mustard seed
• black pepper
• garlic powder
• onion powder
• liquid smoke
• salt

Instructions

1. 1 Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
2. 2 On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
3. 3 On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
4. 4 Preheat oven to 250 degrees F (120 degrees C).
5. 5 Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.

By Amy Miller

Ingredients

• ✓ ground venison
• onion
• jalapeno pepper
• chili bean
• tomato
• kidney bean
• water
• chili powder
• cumin
• oregano
• garlic powder
• onion powder

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Low Saute function. Add venison and cook for 5 minutes, breaking it up with a spoon as it cooks. Add onion and jalapeno peppers; cook and stir until softened, about 3 minutes. Cancel Saute mode.
2. 2 Add chili beans, crushed tomatoes, kidney beans, water, chili powder, cumin, oregano, garlic powder, and onion powder to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Soup Loving Nicole