Tag Archives: venison recipes

Venison Penne Alfredo


Oh man, of all the venison recipes I’ve tried so far, the pot pie and the breakfast hash, this one has to be my favorite! And honestly it is probably the easiest too, so double win!

Of course, this is an easily adjustable recipe. If you don’t like or don’t have venison, just sub ground beef, chicken, pork, or turkey. I used frozen vegetables because I always have some mixes around, but obviously if it is summer time and you have a medley of produce, use that instead.


  • 1 pound ground venison sausage
  • 1 package frozen veggies (or any fresh, about 2 cups)
  • 1 white onion, diced
  • 2-3 garlic cloves (optional)
  • 1 jar alfredo sauce (or make your own!)
  • 1 pound pasta, shape of your choice

Step 1: Cook the onion and garlic in a tbsp of oil until fragrant, and the onion becomes transparent, about 4 minutes. Add the venison, and cook until fully browned, breaking up any chunks. Add the vegetables and cook until warm and softened. (This will depend upon fresh vs. frozen, and what types of veg you use)

Step 2: Meanwhile, boil the pasta 8-9 minutes, and drain. In the pan you boiled your pasta, put the drained pasta back in, and add the venison and vegetables. Pour the alfredo sauce on top, and mix it all together well. Add salt and pepper to taste.

And that’s it! You could add some Parmesan cheese on top too, for extra salty deliciousness. Enjoy your creamy bowl of yum!


Venison Breakfast Hash


It is no secret that as a culture, we are now so far removed from where “food” comes from. Many millions of people, in America especially, but all over the world, grow up never seeing food grown or processed with their own eyes. The only way they ever interact with edibles is at the very end of a long chain. At a restaurant, or as packaged, refrigerated, cling-wrap, boxed up “food like product”.

Seven percent may not seem large, until you realize that is how many American adults think chocolate milk comes from brown cows. Yup, the Innovation Center of American Dairy did an actual survey on it. Let us just hope the vast majority of these people were kidding… after all, what about strawberry milk?

As the number of people who live on farms or identify as farmers shrinks, and the average size of a “farm” balloons with huge corporations, it is healthy to get back to the roots (literally) of food production. Google a local farm, and just go visit. I guarantee the farmer will be glad to tell you all about his chickens, corn crops, the weather, and government subsidies. Or try out a local farmers market or CSA, to support those in your community supplying you with fresh, local, healthful edibles.

I am lucky enough to have at least 2 friends now to whom I can turn for fresh venison whenever my stash runs low! Ideally some day I want to try hunting, so that I can see the whole process. I’ve gardened a lot in the past, and am still working on convincing hubby that chickens and/or goats are a good idea…

I’ve already tried a venison pot pie, which was amazing. This breakfast hash used the other 1/2 pound I had in the refrigerator. It was well-seasoned, the hubby couldn’t even tell it was venison. And he does not like gamey meats, so I consider that a success!

Makes enough for 2 servings, or 1 really hearty breakfast

  • 1/2 pound venison ground
  • 2 eggs
  • 1 sm-med sweet potato
  • 1 cup spinach or mixed greens

Step 1: Cook the venison in a frying pan with some cooking spray until no longer pink. Dice up the sweet potato. You can either microwave the pieces for 5-8 minutes to speed the cooking process, or cook them in a frying pan on medium heat with a lid for 15-17 minutes.

Step 2: Once the potatoes are soft when poked with a fork, add the spinach and a tbsp of water, cover to let it steam for a minute. Stir it around, add the venison, then add the eggs and cover again. Cook for 5-6 minutes.

And that’s it! Serve alone, or with toast for dipping. The longer you cook, the harder the yolk will become. I like just a little bit of runny yellow left, that takes about 4 minutes. You can also make this with scrambled eggs or poached eggs instead.


Tell me! Have you ever been hunting? Kept chickens? Gardened?

Venison pot pie


You guys want to know a little secret about the Budget Epicurean?

I can’t believe I lived over 2 decades in Ohio, and never tried venison. It’s true.

I’ve had elk, and bison, and goat, and pheasant, and a whole bunch of other more exotic meats. But still no venison.

Until now.

I’m lucky enough to have a friend who knows a guy who hunts regularly. Turns out, excess deer population is a problem shared in North Carolina too. This seems to be a problem just about everywhere, as they now have almost no native predators to worry about. Their only concern is a too-fast passing car.

why we should eat deer

Deer will eat just about anything when they are hungry, and a rough winter or over-population means more infiltration into neighborhoods. We live between two big patches of forest, and they are well known to stroll through around dusk. They have decimated my pansies more than once, and I’ve already seen evidence of browsing on my brand new ivy and hostas as well.

So really, I’m doing us all, and myself a favor by eating deer meat!

Do us all a favor too, and make this recipe soon. If you or someone in the household doesn’t think they’ll like deer because it is “gamey”, you need to find a new supplier. Deer, when ground and spiced right, is totally delicious and almost indistinguishable from ground beef. If your store doesn’t carry venison, try a specialty meat market, or ask around. You never know who you know that might know a guy…

venison pie with biscuits


  • 1 pound venison (you could use any ground meat though)
  • 1 cup mixed frozen vegetables
  • 1/2 cup milk
  • 2-3 tbsp flour
  • 1 container biscuits (you could use mashed potatoes instead)
  • Garlic salt to taste

Venison pot pie

Step 1: Microwave the milk for 1 minute, whisk in the flour and let sit. Meanwhile brown the venison in a skillet. Add the frozen vegetables and let cook until just thawed.

venison pot pie with biscuits

Step 2: Spray the bottom of a round pie plate or 8×8 casserole dish. Pour in the meat mixture, and cover with the milk and flour mixture. Pop open the biscuits, and line the top with the dough.

baked biscuit venison pot pie

Step 3: Bake at 350 on the bottom rack of the oven for 8-10 minutes, until the biscuits are nice and browned on top. Let cool for a minute, and enjoy.