Easy Venison Recipes

Easy Venison Recipes

Athletes are always in search of protein sources to support lean muscle without adding risk to overall health and longevity.  They are also in search of foods that support performance and recovery.

Venison, and other red meats, will continue to be studied for benefits versus drawbacks. Venison is lower in saturated fat than other red meats, with a slightly higher protein content.

Easy Venison Recipes

Make-Ahead Egg Muffins

venison egg muffins
Photo credit: Jo Thrasher @jo_eats_

Ingredients:Makes 12 servings

- 12 eggs
- 2 Tbsp chopped onions
- ½ cup mushrooms, chopped
- ½ cup spinach, chopped
- 2 garlic bulb, minced
- 1-2 Chomps salt and pepper venison sticks, chopped into bite-sized pieces


    1. Preheat oven to 350 degrees F. Spray a muffin tin with non-stick spray.
    2. In a medium bowl, whisk together eggs and onions.
    3. Fill each muffin tin halfway with egg mixture.
    4. Divide mushrooms, spinach, garlic, and Chomps evenly among muffins.
    5. Divide the rest of the egg mixture over the top of each muffin.
    6. Bake 20 minutes. Allow to cool 5 minutes and remove. Enjoy fresh or freeze individually for up to three months.

    Grilled Venison Blend Burgers

    Photo credit: Jo Thrasher @jo_eats_


    - 1 lb ground venison
    - 1/2 cup onion, chopped fine
    - 2 cups mushrooms, chopped fine 
    - 1 Tbsp oil
    - Pink Himalayan sea salt and pepper to taste


      1. Sauteed mushrooms and onions give this burger juiciness and added flavor. Heat the oil in a skillet over medium-high heat. Add the onions and mushrooms and cook until golden brown, about 5-7 minutes, stirring frequently. Remove from heat and allow to cool.
      2. In a mixing bowl, combine the ground venison, onion, mushroom, salt and pepper. Mix well.
      3. Form into four patties and place in the refrigerator for 30 minutes to allow firming. Preheat the grill during this time.
      4. Carefully place burgers on the grill. Cook for 3-4 minutes each side, depending on desired doneness. Recommended minimum internal temperature for venison is 145 degrees F.
      5. Remove from grill and serve on your favorite bun, mushroom cap, or over a bed of arugula.

      Venison Quick Chili

      Photo credit: Jo Thrasher @jo_eats_

      Ingredients: Makes 4-6 servings

      - 1 Tbsp olive oil
      - 1 large onion, chopped
      - 3 cloves garlic, finely minced
      - 1 lb ground venison
      - 14 ounces canned and diced tomatoes, mostly drained
      - 1/3 cup red wine
      - 8 ounces broth
      - 2 Tbsp parsley
      - 2 tsp cumin
      - 1 Tbsp chili powder


        1. Heat oil in a skillet over medium-high heat. Add onion and cook until soft and slightly browned, about 5 minutes.
        2. Add garlic and cook until fragrant. Stir constantly to avoid burning.
        3. Add ground venison and cook until browned and almost cooked through. Use a spatula to break up into crumbles.
        4. Add tomatoes and cook 3 minutes.
        5. Add wine and cook 2 minutes, until the alcohol is cooked out.
        6. Add broth, parsley, salt, pepper, and spices. Bring to a slight boil and cook until chili reaches your desired thickness.
        7. Divide into bowls and serve.

        Nutrition boosters: Avocado chunks, nutritional yeast, and a dollop of plain greek yogurt (we recommend Powerful Greek Yogurt)

        Venison Stuffed Mushrooms

        mushrooms venison
        Photo credit: Jo Thrasher @jo_eats_

        Ingredients: Makes 12-16 servings depending on the size of mushrooms you select

        - ½ lb ground venison
        - 1 Tbsp olive oil
        - ¼ tsp allspice, ground
        - ½ tsp garlic powder
        - ½ Tbsp dried parsley
        - Pink Himalayan sea salt and pepper to taste
        - 2 packages of mushrooms (all roughly the same size)


          1. Preheat oven to 375° F. Line a baking dish with aluminum foil for easy clean up.
          2. Mix the venison, oil, and spices in a bowl. Set aside.
          3. Wash the mushrooms and pat dry with towel. If you do not pat them dry to remove excess moisture, your caps may end up mushy.
          4. Remove the mushroom stems by gently twisting and pulling. You have the option here to chop the stems and incorporate them into the filling, or save them for one of our other tasty recipes.
          5. Place the mushroom caps in baking dish. Spoon meat mixture into caps. Meat should mound high over the top since it will settle slightly during the cooking process.
          6. Bake for 15 to 20 minutes, until meat is cooked through. Serve immediately.

          Spartan Jambalaya

          Photo credit: Jo Thrasher @jo_eats_

          Traditional Spartan recipes are kept simple. But a tasty Jambalaya requires more seasoning. Trust us, it will be work it.

          Ingredients: Makes 6 servings

          - 1 Tbsp olive oil
          - 1 cup onion, chopped
          -1 cup red bell pepper, chopped
          - 1 Tbsp garlic, minced
          - 1 cup long-grain rice, uncooked
          - 1 tsp each paprika, black pepper, dried oregano
          - ½ tsp each onion powder, dried thyme
          - 1 bay leaf
          - 2 cups broth plus ¾ cup water
          - 1 Tbsp tomato paste
          - 1 (14.5-ounce) can, diced tomatoes, undrained
          - ½ pound medium shrimp, peeled and deveined
          - 2 Chomps salt and pepper venison snack sticks, chopped (you can also use regular sausage. If you do, simply add uncooked sausage into step 2)


            1. Heat oil in a large stew pot over medium-high heat.
            2. Add onion, bell pepper, and garlic. Saute 5 minutes or until vegetables are tender.
            3. Add rice, spices, and bay leaf. Saute an additional 2 minutes.
            4. Add broth, water, tomato paste, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
            5. Add shrimp and Chomps; cook 5 minutes. Let stand 5 minutes. Discard bay leaf and serve.

            Greek Marinated Venison Steak

            Photo credit: Jo Thrasher @jo_eats_

            Ingredients: Makes 2 servings

            - 2 Tbsp olive oil, extra virgin
            - 2 Tbsp fresh rosemary leaves, chopped
            - 1 Tbsp fresh thyme, chopped
            - 1 Tbsp shallot, minced
            - 1 Tbsp balsamic vinegar
            - 1 Tbsp whole-grain mustard
            - 1 tsp garlic, minced
            - 1 tsp Pink Himalayan sea salt
            - 1 tsp black pepper
            - 2 6 ounce venison flank steaks (1-inch thick)


              1. Mix all ingredients together, except the venison steak.
              2. Place steaks and marinade in a re-sealable one gallon freezer bag, set the bag in a medium sized bowl, and allow to marinade 1 to 2 hours in the refrigerator. If there is not enough liquid, turn the bag over once during the marinating process.
              3. Set oven to broil. Remove meat from marinade and discard excess marinade (you may also boil excess in a saucepan for at least 1 minute to destroy any harmful bacteria that are left from the meat) and set them on a broiling pan.
              4. Broil for 5 minutes on both side. Internal temperature should reach 145 degrees F. Cover with foil and allow to rest for 5 minutes before enjoying.

              On-the go Snack Combos

              Photo credit: Jo Thrasher @jo_eats_

              Pre-workout: Chomps salt and pepper venison snack stick + Athletic Greens Superfood Post workout: Chomps salt and pepper venison snack stick + Sun dried tomatoes Just because: Chomps salt and pepper venison snack stick + baby carrots + pistachios

              Visit the Chomps website here!

              Grocery List

              Produce Bell pepper, red Garlic, fresh Mushrooms Onion Rosemary, fresh Shallot Spinach Thyme, fresh

              Pantry Allspice Balsamic vinegar Broth Chili powder Chomps, Salt and Pepper Venison Cumin Garlic powder Mustard, whole grain Olive oil Onion powder Oregano Parsley Pink Himalayan sea salt Rice, long grain Tomato, canned, diced Tomato paste Thyme, dried Wine, red for cooking

              Refrigerated Eggs Shrimp Venison, ground Venison, steak (flank recommended)

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