25+ Delicious Cast Iron Dutch Oven Venison Recipes You’ll Love

There’s something undeniably comforting about cooking in a cast iron Dutch oven.

Whether you’re simmering a stew, braising a roast, or baking a delicious dessert, the even heat distribution and versatility of cast iron make it the perfect cookware for a wide variety of meals.

Venison, with its rich, earthy flavor, is the ideal protein to cook in a Dutch oven. This lean, flavorful meat pairs wonderfully with the slow-cooking method, making it tender and juicy.

In this article, we’ll explore 25+ cast iron Dutch oven venison recipes, each designed to bring out the best in this incredible wild game meat.

From hearty stews and savory pot pies to sizzling stir-fries and mouth-watering roasts, these recipes will show you how to elevate your venison dishes with the magic of cast iron cooking.

25+ Delicious Cast Iron Dutch Oven Venison Recipes You’ll Love

With the recipes provided here, you now have a diverse range of mouth-watering dishes that will allow you to fully embrace the rich flavors of venison.

The cast iron Dutch oven is an incredibly versatile piece of cookware that ensures your venison is cooked perfectly every time, whether you’re creating a slow-braised stew or a quick, flavorful stir fry.

Venison is a unique and delicious protein that can be enjoyed in so many different ways, and these recipes will help you discover new favorites.

Whether you’re a seasoned venison enthusiast or just starting to explore this flavorful meat, these 25+ cast iron Dutch oven venison recipes are sure to impress at your next meal.

Venison Stew in Cast Iron Dutch Oven

This hearty venison stew, made in a cast iron Dutch oven, is perfect for chilly evenings. The slow simmering process allows the venison to become tender while absorbing the flavors of vegetables, herbs, and spices. The richness of the venison combines beautifully with root vegetables and a savory broth, making for a satisfying and nourishing dish.

Ingredients:

• 2 lbs venison stew meat, cubed
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 medium potatoes, peeled and cubed
• 4 cups beef or venison broth
• 1 cup red wine (optional)
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper, to taste
• 2 tbsp flour (optional, for thickening)

Instructions:

1. Heat the olive oil in a cast iron Dutch oven over medium-high heat.
2. Add the venison stew meat and brown it on all sides. Remove the venison and set it aside.
3. In the same pot, add the diced onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables are softened.
4. Add the garlic and cook for another 1-2 minutes.
5. Stir in the flour (if using) and cook for a minute to create a roux.
6. Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom of the pot.
7. Return the venison to the pot and add the potatoes, broth, thyme, and bay leaves. Season with salt and pepper to taste.
8. Bring to a boil, then reduce the heat to low and cover. Simmer for 2-3 hours, stirring occasionally, until the venison is tender and the flavors meld together.
9. Remove the bay leaves before serving.

This venison stew in a cast iron Dutch oven is a warming and comforting dish. The long cooking time allows the flavors to develop, while the venison becomes perfectly tender. Serve with crusty bread for a full meal that’s sure to please. Whether you’re preparing it for a family dinner or enjoying it after a day outdoors, this stew is a crowd-pleaser.

Venison Pot Roast with Root Vegetables

This venison pot roast recipe transforms a tough cut of meat into a succulent and flavorful dish. Cooked slowly in a Dutch oven, the venison roast becomes melt-in-your-mouth tender. The combination of root vegetables and herbs adds complexity to the dish, making it a perfect meal for special occasions or cozy family dinners.

Ingredients:

• 3 lbs venison roast
• 2 tbsp olive oil
• 1 onion, quartered
• 3 cloves garlic, smashed
• 4 large carrots, peeled and halved
• 4 medium potatoes, quartered
• 2 parsnips, peeled and cut into chunks
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Heat the olive oil in the Dutch oven over medium-high heat.
3. Brown the venison roast on all sides, about 4-5 minutes per side. Remove the roast and set it aside.
4. In the same Dutch oven, add the onion, garlic, carrots, potatoes, and parsnips. Cook for 5 minutes to lightly brown the vegetables.
5. Return the venison roast to the pot, placing it on top of the vegetables.
6. Pour in the beef broth and red wine (if using), then sprinkle with rosemary, thyme, salt, and pepper.
7. Cover the Dutch oven with its lid and place it in the preheated oven. Roast for 2.5 to 3 hours, or until the venison is fork-tender and the vegetables are cooked through.
8. Remove the roast and let it rest for 10 minutes before slicing.

This venison pot roast offers a satisfying and rustic flavor profile, with tender meat and rich, flavorful vegetables. The Dutch oven method ensures even cooking, making it a great choice for busy cooks who want a delicious meal without the fuss of constant attention. It’s ideal for a Sunday dinner or any occasion where you want to impress your guests with a home-cooked meal.

Venison Chili in Cast Iron Dutch Oven

Venison chili is a great way to use ground or shredded venison, bringing a leaner alternative to a classic comfort food. This recipe makes a spicy, smoky chili that simmers in a Dutch oven, allowing the flavors to meld together. The combination of beans, tomatoes, and spices creates a hearty dish that pairs perfectly with cornbread.

Ingredients:

• 1 lb ground venison
• 1 onion, diced
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 cup beef broth
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional, for heat)
• Salt and pepper, to taste
• 1 tbsp olive oil
• Shredded cheese and sour cream (optional, for garnish)

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat.
2. Add the ground venison and cook, breaking it apart with a spoon, until browned, about 5-7 minutes.
3. Add the diced onion, bell pepper, and garlic to the pot. Cook for another 5 minutes, until the vegetables are softened.
4. Stir in the tomato paste, chili powder, cumin, paprika, and cayenne (if using). Cook for 1-2 minutes to allow the spices to bloom.
5. Add the kidney beans, diced tomatoes, and beef broth. Stir to combine and bring to a simmer.
6. Reduce the heat to low, cover, and simmer for 45-60 minutes, stirring occasionally. If the chili gets too thick, add a little more broth or water.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with shredded cheese and sour cream, if desired.

This venison chili is a fantastic alternative to traditional beef chili, with a leaner yet equally flavorful profile. The Dutch oven ensures even cooking, allowing the spices to blend beautifully with the venison. Whether you’re serving it on a cold day or for a casual gathering, this chili is a crowd-pleaser that’s easy to make and even easier to enjoy. Pair it with cornbread or tortilla chips for a complete meal.

Venison and Mushroom Stroganoff in Cast Iron Dutch Oven

This venison and mushroom stroganoff is a rich and creamy dish that pairs the tender flavors of venison with earthy mushrooms and a velvety sauce. Using a Dutch oven, the venison becomes perfectly tender, while the sauce absorbs all the wonderful flavors. It’s an elegant dish that is simple enough for a weeknight but sophisticated enough for a special dinner.

Ingredients:

• 1 lb venison steaks or tenderloin, thinly sliced into strips
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cups cremini or white mushrooms, sliced
• 3 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 cup beef broth
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Cooked egg noodles, rice, or mashed potatoes (for serving)

Instructions:

1. Heat the olive oil in a cast iron Dutch oven over medium-high heat.
2. Add the venison strips and cook for about 4-5 minutes, until browned. Remove the venison and set it aside.
3. In the same pot, add the onion and cook for 3-4 minutes, until softened. Add the mushrooms and cook for an additional 5 minutes, until they release their moisture and begin to brown.
4. Stir in the garlic and cook for another minute.
5. Add the Worcestershire sauce, beef broth, sour cream, heavy cream, Dijon mustard, thyme, salt, and pepper. Stir well to combine.
6. Return the venison to the pot and simmer for 10-15 minutes, until the sauce thickens and the venison is cooked through.
7. Adjust seasoning as necessary, and serve the stroganoff over egg noodles, rice, or mashed potatoes.
8. Garnish with fresh parsley before serving.

This venison and mushroom stroganoff is a comforting and indulgent dish with a deep, creamy sauce that enhances the venison’s natural flavor. The rich combination of sour cream and Dijon mustard provides the perfect balance of tang and creaminess. Served over noodles or potatoes, it’s a great choice for a dinner that feels both special and satisfying.

Venison Shepherd’s Pie in Cast Iron Dutch Oven

Venison shepherd’s pie is a savory and satisfying meal with layers of flavorful venison, vegetables, and creamy mashed potatoes. The cast iron Dutch oven ensures even cooking and creates a beautiful golden crust on top of the mashed potatoes. This hearty dish is perfect for a cozy dinner and a great way to use leftover venison.

Ingredients:

• 2 lbs venison ground meat
• 1 onion, diced
• 2 carrots, peeled and diced
• 1 cup peas (frozen or fresh)
• 3 cloves garlic, minced
• 1 cup beef broth
• 1/4 cup red wine (optional)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tbsp Worcestershire sauce
• Salt and pepper, to taste
• 4 cups mashed potatoes (prepared ahead of time)
• 1 tbsp olive oil
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in the Dutch oven over medium-high heat. Add the ground venison and cook until browned, breaking it apart with a spoon.
3. Add the diced onion and carrots and cook for 5-7 minutes, until softened.
4. Stir in the garlic and cook for an additional 1-2 minutes.
5. Add the tomato paste, red wine (if using), beef broth, Worcestershire sauce, thyme, salt, and pepper. Stir to combine and bring the mixture to a simmer. Cook for about 10 minutes, until the sauce thickens and the vegetables are tender.
6. Stir in the peas and cook for another 2 minutes.
7. Spread the venison mixture evenly in the bottom of the Dutch oven.
8. Spoon the mashed potatoes over the venison mixture, spreading them out evenly to cover the top.
9. Use a fork to create a decorative pattern on top of the mashed potatoes, and bake in the preheated oven for 25-30 minutes, until the top is golden and crispy.
10. Garnish with fresh parsley and serve hot.

Venison shepherd’s pie is the ultimate comfort food, offering a perfect balance of rich, savory filling and creamy mashed potatoes. The Dutch oven ensures that the filling stays moist while the top gets beautifully browned. This dish is an excellent way to use leftover venison and is a great choice for family meals or gatherings. Serve it with a simple salad for a well-rounded meal.

Venison Chili Mac in Cast Iron Dutch Oven

Venison chili mac is a delicious and filling dish that combines two comfort foods into one. The lean venison adds depth of flavor to the chili, while elbow macaroni soaks up all the spicy goodness of the sauce. Made in a Dutch oven, this dish is easy to prepare and perfect for feeding a crowd.

Ingredients:

• 1 lb ground venison
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper (optional for heat)
• 1 1/2 cups elbow macaroni
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream (optional, for serving)

Instructions:

1. Heat the Dutch oven over medium-high heat and add the ground venison. Brown the venison, breaking it apart with a spoon, for about 5-7 minutes.
2. Add the diced onion and garlic to the pot and cook for 3-4 minutes until softened.
3. Stir in the chili powder, cumin, paprika, and cayenne (if using), cooking for 1 minute to toast the spices.
4. Add the kidney beans, diced tomatoes, tomato sauce, and beef broth. Stir to combine and bring to a simmer.
5. Add the elbow macaroni and stir to mix. Cover the Dutch oven and let the mixture simmer for 15-20 minutes, stirring occasionally, until the pasta is cooked and the sauce thickens.
6. Season with salt and pepper to taste.
7. Sprinkle the shredded cheddar cheese over the top, cover, and let it melt for 5 minutes.
8. Serve hot, garnished with sour cream if desired.

Venison chili mac is a flavorful and filling one-pot meal that brings the best of chili and macaroni together. The lean venison adds a rich, savory depth to the dish, while the chili spices and cheesy topping make it irresistible. This recipe is perfect for weeknight dinners or casual get-togethers, and the Dutch oven method ensures everything cooks evenly and develops deep flavors.

Venison Bolognese in Cast Iron Dutch Oven

Venison Bolognese is a hearty twist on the classic Italian pasta sauce, using lean venison instead of ground beef or pork. Cooked slowly in a cast iron Dutch oven, this dish allows the venison to absorb the rich flavors of tomatoes, wine, and aromatic vegetables, resulting in a deep and complex sauce. Serve over pasta or use it in lasagna for a filling, satisfying meal.

Ingredients:

• 1 lb ground venison
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1/2 cup red wine
• 1 can (28 oz) crushed tomatoes
• 1/4 cup tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp ground nutmeg
• 1/2 cup whole milk or cream
• Salt and pepper, to taste
• Olive oil for cooking
• Fresh basil or parsley for garnish
• Cooked pasta (such as tagliatelle or pappardelle)

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Add the ground venison and cook, breaking it apart with a spoon, until browned and fully cooked, about 7-10 minutes. Remove the venison and set it aside.
2. In the same Dutch oven, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
3. Add the garlic and cook for 1-2 minutes until fragrant.
4. Pour in the red wine, stirring to deglaze the pot and scrape up any browned bits from the bottom.
5. Stir in the crushed tomatoes, tomato paste, oregano, basil, and nutmeg. Bring the sauce to a simmer.
6. Return the cooked venison to the pot, stirring to combine. Reduce the heat to low and let the sauce simmer for 45 minutes to 1 hour, stirring occasionally, until thickened and the flavors have melded together.
7. Add the milk or cream and stir until the sauce is smooth and creamy. Season with salt and pepper to taste.
8. Serve the Bolognese sauce over your favorite pasta and garnish with fresh basil or parsley.

Venison Bolognese offers a rich, savory flavor with the added depth of lean venison. The slow-simmering process allows the sauce to thicken and develop complex layers of flavor, making it a perfect meal for a Sunday dinner or special occasion. Serve it over fresh pasta or use it in a lasagna for a comforting and memorable meal. The creaminess added at the end gives the sauce a velvety texture, elevating this classic dish to new heights.

Venison and Sweet Potato Hash in Cast Iron Dutch Oven

Venison and sweet potato hash is a flavorful and hearty dish perfect for breakfast, brunch, or a light dinner. The lean venison is paired with sweet potatoes, onions, and peppers, creating a satisfying and healthy meal. This one-pan dish is made in a cast iron Dutch oven, which ensures even cooking and a deliciously crispy texture.

Ingredients:

• 1 lb venison steaks or ground venison
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh cilantro, chopped (for garnish)
• 2 eggs (optional, for topping)

Instructions:

1. Heat 1 tablespoon of olive oil in a cast iron Dutch oven over medium-high heat. If using venison steaks, cook them for 3-4 minutes per side, until browned, and then set them aside to rest. Slice the steaks into strips. If using ground venison, simply brown it in the pot, breaking it apart with a spoon, until cooked through.
2. In the same pot, add another tablespoon of olive oil and sauté the diced sweet potatoes for about 5-7 minutes, until they begin to soften.
3. Add the onion, bell pepper, and garlic, and cook for an additional 5 minutes until the vegetables are tender.
4. Stir in the smoked paprika, cumin, salt, and pepper, and cook for 1 minute to toast the spices.
5. Add the venison back into the Dutch oven, mixing it with the sweet potatoes and vegetables. Cook for an additional 5 minutes to allow the flavors to meld together.
6. If you like, you can top the hash with fried or poached eggs for extra protein and richness.
7. Garnish with fresh cilantro before serving.

This venison and sweet potato hash is a versatile and filling dish that works for any meal of the day. The sweet potatoes provide a natural sweetness that balances the rich, savory flavor of the venison, while the spices bring warmth and depth to the dish. It’s a simple, one-pot meal that can be customized with various vegetables or topped with a runny egg for extra indulgence. Whether served for breakfast or dinner, it’s a satisfying and nutritious meal.

Venison and Bean Casserole in Cast Iron Dutch Oven

Venison and bean casserole is a comforting, protein-packed dish made with tender venison, beans, and a rich tomato-based sauce. Slow-cooked in a cast iron Dutch oven, this dish melds together the hearty flavors of the venison and the creaminess of the beans, creating a filling and delicious meal that is perfect for colder weather.

Ingredients:

• 1 lb venison stew meat or ground venison
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 3 cloves garlic, minced
• 1/2 cup beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon (optional)
• 2 tbsp tomato paste
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Add the venison and brown it on all sides for 5-7 minutes.
2. Add the diced onion and garlic and cook for 3-4 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, and cinnamon (if using). Cook for 1-2 minutes to release the flavors of the spices.
4. Add the tomato paste, diced tomatoes, beans, and beef broth to the pot. Stir to combine and bring the mixture to a simmer.
5. Reduce the heat to low, cover the Dutch oven, and let the casserole simmer for 1-1.5 hours, stirring occasionally. If the mixture becomes too thick, add a bit more beef broth or water.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro or parsley before serving.

Venison and bean casserole is a hearty, comforting dish that is perfect for a filling family meal. The slow simmering process ensures the venison becomes tender and that the flavors meld beautifully together. With the added richness of beans and tomatoes, this dish is not only delicious but also full of nutrients. Whether enjoyed on a chilly evening or as part of a weekend feast, it’s a wonderful way to make the most of venison in a simple, satisfying casserole.

Venison and Potato Stew in Cast Iron Dutch Oven

Venison and potato stew is a hearty and flavorful dish perfect for cold weather. The rich and tender venison simmers in a savory broth with chunks of potatoes and vegetables, making this a filling and warming meal. Made in a cast iron Dutch oven, the slow cooking process enhances the flavors, resulting in a comforting stew that’s ideal for family dinners.

Ingredients:

• 1 lb venison stew meat, cut into cubes
• 4 large potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the olive oil in a cast iron Dutch oven over medium-high heat. Brown the venison stew meat on all sides for 5-7 minutes, then remove and set it aside.
2. In the same pot, add the diced onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the tomato paste, cooking for 1-2 minutes to caramelize it slightly.
4. Add the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.
5. Return the venison to the pot along with the potatoes, carrots, beef broth, thyme, rosemary, bay leaves, salt, and pepper.
6. Bring the stew to a simmer, then reduce the heat to low. Cover the Dutch oven and let it simmer for 1.5-2 hours, or until the venison is tender and the potatoes are cooked through.
7. Remove the bay leaves and adjust seasoning to taste.
8. Garnish with fresh parsley before serving.

Venison and potato stew is the ultimate comfort food—rich, hearty, and full of flavor. The venison becomes tender after hours of simmering, and the potatoes and carrots absorb all the savory goodness of the broth. This stew is perfect for a cozy dinner and can easily feed a crowd. Paired with crusty bread, it makes for a truly satisfying meal that’s perfect for cold evenings.

Venison Pot Pie in Cast Iron Dutch Oven

Venison pot pie is a comforting and rich dish that turns leftover venison into something extraordinary. This recipe uses a flaky homemade or store-bought pie crust to encase a creamy filling made with venison, vegetables, and savory seasonings. Cooked in a cast iron Dutch oven, this pot pie develops a crispy golden top and a creamy, hearty filling that is sure to please everyone at the table.

Ingredients:

• 2 cups cooked venison, cubed (leftover roast or stew meat works well)
• 1 cup carrots, diced
• 1 cup peas (frozen or fresh)
• 1/2 cup celery, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 2 tbsp butter
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper, to taste
• 1 sheet of puff pastry or 2 sheets pie dough (for a double crust)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large cast iron Dutch oven, melt butter over medium heat. Add the onion, garlic, carrots, and celery, cooking for 5-7 minutes until the vegetables are softened.
3. Stir in the flour and cook for 1-2 minutes to create a roux.
4. Gradually add the beef broth, stirring constantly to avoid lumps. Once smooth, add the heavy cream, thyme, rosemary, salt, and pepper.
5. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce thickens.
6. Stir in the peas and cooked venison. Taste and adjust the seasoning as needed. Remove from heat and set aside.
7. Roll out the pie crust (or puff pastry) and place it over the Dutch oven, covering the filling completely. Trim any excess dough and crimp the edges.
8. Brush the top of the crust with the beaten egg to give it a golden color.
9. Cut a few slits in the top of the crust to allow steam to escape.
10. Bake for 25-30 minutes, until the crust is golden brown and crispy.
11. Let the pot pie cool for 5-10 minutes before serving.

Venison pot pie is a comforting, hearty dish that turns venison into a delicious and savory meal. The creamy filling pairs perfectly with the flaky, golden crust, and the slow cooking in the Dutch oven ensures that every bite is packed with flavor. This pot pie is perfect for a family dinner and works well as a way to use up leftover venison. It’s filling, satisfying, and sure to be a crowd-pleaser.

Venison Sliders in Cast Iron Dutch Oven

Venison sliders are a fun and flavorful way to enjoy venison in a bite-sized form. These mini burgers are seasoned to perfection and cooked in a cast iron Dutch oven, ensuring a juicy and tender texture. Served on small buns with your favorite toppings, these sliders are perfect for a party, game day, or casual dinner.

Ingredients:

• 1 lb ground venison
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 6 slider buns
• 6 slices cheese (cheddar, Swiss, or your choice)
• Pickles, lettuce, and other toppings of your choice

Instructions:

1. In a large mixing bowl, combine the ground venison, chopped onion, garlic, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. Mix until well combined, being careful not to overwork the meat.
2. Form the mixture into small patties, about 2-3 inches in diameter.
3. Heat the cast iron Dutch oven over medium-high heat and add a little oil. Once hot, add the patties and cook for 3-4 minutes per side, until browned and cooked through.
4. In the last minute of cooking, add a slice of cheese to each patty, covering the Dutch oven with a lid to melt the cheese.
5. Toast the slider buns in the same Dutch oven, if desired, or separately in a skillet.
6. Assemble the sliders by placing each venison patty on a bun and topping with pickles, lettuce, and any other preferred toppings.
7. Serve immediately.

Venison sliders are a fun, bite-sized meal that packs all the flavors of a classic burger, but with a twist. The venison is juicy and flavorful, and the cast iron Dutch oven ensures each patty is cooked to perfection. These sliders are great for parties, casual dinners, or any time you want a delicious, easy-to-make meal. Customize the toppings to suit your taste, and serve with a side of crispy fries or a salad for a well-rounded meal.

Venison Chili in Cast Iron Dutch Oven

Venison chili is a rich, hearty dish that combines the flavors of lean venison with a blend of spices and beans. Slow-cooked in a cast iron Dutch oven, this chili becomes thick and full of deep, savory flavor. Perfect for cold weather, this recipe can be customized with your favorite beans or toppings like sour cream, cheese, or green onions. It’s ideal for feeding a crowd at a family gathering or game day party.

Ingredients:

• 1 lb ground venison
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional, for heat)
• Salt and pepper, to taste
• Olive oil for cooking
• Sour cream, shredded cheese, and fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large cast iron Dutch oven over medium-high heat. Add the ground venison and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Remove the venison and set it aside.
2. In the same Dutch oven, add the chopped onion, bell pepper, and garlic. Cook for 5-7 minutes, until the vegetables soften.
3. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes to let the spices toast.
4. Add the tomato paste, diced tomatoes, beef broth, kidney beans, black beans, and cooked venison to the Dutch oven. Stir to combine.
5. Bring the chili to a simmer, then reduce the heat to low. Cover and cook for 1 to 1.5 hours, stirring occasionally, until thickened and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve the chili with your favorite toppings, such as sour cream, shredded cheese, and fresh cilantro.

Venison chili is a filling and flavorful dish that’s perfect for chilly nights. The lean venison gives the chili a robust, meaty flavor, while the beans and spices add depth and richness. Simmering the chili in a Dutch oven allows the flavors to develop fully, creating a hearty, satisfying meal. Whether served with a side of cornbread or topped with cheese and sour cream, this chili is sure to be a crowd favorite.

Venison Stir Fry in Cast Iron Dutch Oven

Venison stir fry is a quick and healthy meal that combines lean venison with colorful vegetables and a savory, flavorful sauce. Cooked in a cast iron Dutch oven, the venison becomes tender, while the vegetables remain crisp. This dish is packed with protein and vitamins, making it a nutritious dinner option that’s ready in less than 30 minutes.

Ingredients:

• 1 lb venison, thinly sliced against the grain
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1 small onion, sliced
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp sesame oil
• 1 tbsp olive oil
• 1 tsp grated ginger
• 2 tbsp sesame seeds (optional)
• Green onions for garnish (optional)

Instructions:

1. Heat the olive oil in a cast iron Dutch oven over medium-high heat. Add the sliced venison and cook for 3-4 minutes until browned and just cooked through. Remove the venison from the pot and set it aside.
2. In the same Dutch oven, add the onion, bell peppers, zucchini, carrot, and garlic. Cook for 5-7 minutes until the vegetables are tender-crisp.
3. While the vegetables cook, whisk together the soy sauce, oyster sauce, rice vinegar, honey, sesame oil, and grated ginger in a small bowl.
4. Return the venison to the pot, then pour the sauce over the meat and vegetables. Stir to coat everything evenly and cook for an additional 2-3 minutes until everything is heated through and the sauce has thickened slightly.
5. Garnish with sesame seeds and green onions before serving.

Venison stir fry is a fast and flavorful meal that’s both satisfying and nutritious. The venison is tender and absorbs the savory sauce beautifully, while the vegetables add crunch and freshness. Cooked in a Dutch oven, this dish retains the perfect balance of crispy veggies and tender meat. It’s an excellent option for a weeknight dinner, and the leftovers are just as delicious the next day. Serve it with steamed rice or noodles for a complete meal.

Venison Meatballs in Cast Iron Dutch Oven

Venison meatballs are a flavorful, lean alternative to traditional beef meatballs. These venison meatballs are tender and juicy, made with a blend of breadcrumbs, Parmesan cheese, and seasonings. Slow-cooked in a savory marinara sauce in a cast iron Dutch oven, they make a perfect meal served over pasta or as an appetizer for a gathering.

Ingredients:

• 1 lb ground venison
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 1 tbsp olive oil
• 2 cups marinara sauce (store-bought or homemade)
• Fresh basil or parsley for garnish
• Cooked pasta or crusty bread for serving

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the ground venison, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper. Mix until well combined.
3. Shape the mixture into 1-inch meatballs and place them on a tray.
4. Heat olive oil in a cast iron Dutch oven over medium-high heat. Brown the meatballs in batches, cooking for 3-4 minutes on each side. Remove the meatballs and set them aside.
5. Once all the meatballs are browned, pour the marinara sauce into the Dutch oven. Stir to combine with the browned bits at the bottom of the pot.
6. Return the meatballs to the pot, nestling them in the sauce. Cover the Dutch oven and place it in the preheated oven. Bake for 30-35 minutes, until the meatballs are cooked through.
7. Garnish with fresh basil or parsley before serving.

Venison meatballs in marinara sauce are a lean, flavorful alternative to traditional meatballs. The venison creates a juicy, tender texture, while the Parmesan cheese adds richness. Cooking the meatballs in the Dutch oven ensures they remain moist, and the sauce becomes infused with the flavors of the venison. Serve them over pasta or with crusty bread to soak up the delicious sauce. This dish is perfect for a comforting dinner or a party appetizer that will impress your guests

Note: More recipes are coming soon!