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As the days get longer and the temperatures rise, it’s the perfect time to fire up the grill, gather around the table with family and friends, and enjoy delicious, hearty meals made with fresh ingredients.
If you’re looking to add some variety and flair to your summer meals, venison offers a rich, lean alternative to traditional meats.
Whether you’re an avid hunter or simply a fan of bold flavors, summer is the ideal time to experiment with venison and create mouthwatering dishes that everyone will love.
In this blog post, we’ve compiled over 28+ summer venison recipes that are perfect for grilling, slow-cooking, or even enjoying as fresh salads and wraps.
From smoky grilled venison kebabs to creamy venison casseroles, these recipes will help you make the most of the summer season while bringing some wild game flavors to your meals.
Whether you prefer your venison with a tangy marinade, paired with tropical fruits, or served with classic BBQ sides, we’ve got something for everyone.
28+ Delicious Summer Venison Recipes for the Ultimate BBQ Season
Summer is the perfect time to switch up your usual cooking routine and explore new flavors.
Venison, with its rich, lean profile, offers a unique and delicious twist to your summer menu.
With over 28+ diverse and mouthwatering recipes to choose from, you can create everything from quick grilling options to comforting dishes that will impress your guests.
Whether you’re hosting a BBQ, having a casual dinner, or simply enjoying a weekend outdoors, these summer venison recipes will become your go-to favorites for the season.
So, grab your grill, gather your ingredients, and get ready to cook up some unforgettable venison dishes this summer.
Grilled Venison Steaks with Chimichurri Sauce
Nothing screams summer like a perfectly grilled steak, and venison is an ideal choice for those seeking lean, flavorful meat.
This recipe pairs smoky, juicy venison steaks with a vibrant, herbaceous chimichurri sauce, making it a crowd-pleaser for outdoor BBQs and family dinners. The key lies in a quick marinade and a hot grill to lock in flavor while keeping the meat tender.
- Ingredients:
- 4 venison steaks
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cups fresh parsley
- 4 cloves garlic
- 1/2 cup olive oil (for chimichurri)
- 2 tablespoons red wine vinegar
- 1 teaspoon crushed red pepper
- 1 teaspoon oregano
- Salt, to taste
- Instructions:
- Preheat the grill to high heat.
- Brush the venison steaks with olive oil and season generously with salt and pepper.
- In a food processor, combine parsley, garlic, olive oil, red wine vinegar, crushed red pepper, oregano, and salt to make the chimichurri sauce. Blend until smooth but still textured.
- Grill venison steaks for about 3–4 minutes per side for medium-rare, depending on thickness.
- Rest the steaks for 5 minutes before slicing and serving with generous spoonfuls of chimichurri.
Grilling venison is quick, easy, and full of payoff if done right. With the bright, garlicky punch of chimichurri, this dish becomes an irresistible centerpiece for any summer gathering.
Serve it alongside grilled vegetables or a simple green salad for a complete, refreshing meal.
Venison Taco Salad Bowls
Summer calls for light, fresh, and colorful meals, and venison taco salad bowls fit the bill perfectly.
Lean ground venison keeps this dish hearty but not heavy, while a medley of vegetables and a zesty lime dressing add layers of flavor and crunch. It’s ideal for a quick lunch or a casual outdoor dinner with friends.
- Ingredients:
- 1 pound ground venison
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- 4 large tortilla bowls or tostada shells
- 2 cups shredded lettuce
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup corn kernels
- 1/2 cup black beans, rinsed
- 1/4 cup red onion, diced
- 1/4 cup shredded cheese (optional)
- Juice of 2 limes
- 2 tablespoons olive oil (for dressing)
- Salt and pepper, to taste
- Instructions:
- Heat olive oil in a skillet over medium heat. Add ground venison and cook until browned. Add taco seasoning and stir to combine. Remove from heat.
- Assemble the salad bowls: layer lettuce, tomatoes, avocado, corn, black beans, and red onion.
- Top with warm venison and sprinkle with cheese if using.
- Whisk lime juice, olive oil, salt, and pepper to make a simple dressing. Drizzle over the salad bowls before serving.
This vibrant taco salad is an easy way to celebrate summer flavors while keeping things healthy and satisfying.
The venison adds rich, meaty flavor without overwhelming the bright veggies, and the citrus dressing ties it all together beautifully. It’s a refreshing twist on taco night that’s perfect for warmer days.
Venison Kabobs with Summer Vegetables
Kabobs are a summertime classic, and using venison brings an exciting twist to the traditional skewer.
Juicy chunks of marinated venison paired with sweet peppers, zucchini, and red onion make these kabobs colorful, flavorful, and perfect for a backyard cookout. Plus, they’re easy to prepare and even easier to enjoy.
- Ingredients:
- 1 pound venison steak, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into thick rounds
- 1 red onion, cut into chunks
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Skewers (metal or soaked wooden skewers)
- Instructions:
- In a bowl, whisk together olive oil, soy sauce, lemon juice, garlic powder, smoked paprika, salt, and pepper.
- Add venison cubes and marinate for at least 1 hour, or up to overnight.
- Thread venison, peppers, zucchini, and onion onto skewers, alternating for variety.
- Preheat grill to medium-high heat and cook kabobs for about 8–10 minutes, turning occasionally, until venison is cooked through but still tender.
These kabobs capture everything that’s great about summer — fresh produce, smoky grilled meat, and meals eaten outdoors.
The marinade ensures the venison stays tender and flavorful, while the colorful veggies add sweetness and crunch. Serve over a bed of rice or with a side of cool cucumber salad for a perfect summer feast.
Venison Burger with Mango Salsa
A twist on the classic burger, venison burgers bring a deliciously rich flavor that pairs wonderfully with the sweet and tangy kick of mango salsa.
This summer recipe is a crowd favorite, offering a perfect balance between the savory venison patty and the refreshing tropical salsa. The combination of flavors is ideal for grilling on a sunny day with friends and family.
- Ingredients:
- 1 pound ground venison
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 4 burger buns
- 1 ripe mango, peeled and diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 tablespoon cilantro, chopped
- Juice of 1 lime
- 1 jalapeño, seeds removed and finely chopped (optional)
- Instructions:
- In a bowl, combine the ground venison, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently and form into 4 burger patties.
- Preheat your grill to medium-high heat and cook the venison burgers for 4–5 minutes per side or until they reach your desired level of doneness.
- While the burgers cook, prepare the mango salsa by combining mango, red bell pepper, onion, cilantro, lime juice, and jalapeño in a bowl. Stir well to combine.
- Toast the burger buns on the grill for 1–2 minutes.
- Assemble the burgers by placing a venison patty on the bottom half of each bun, topping with mango salsa, and closing with the top bun.
The combination of the hearty venison patty with the sweet, spicy, and citrusy mango salsa creates a flavor explosion that feels like summer in every bite.
Serve these burgers with a side of crispy fries or a fresh cucumber salad for a perfect outdoor meal.
Venison Skillet with Garlic and Herb Butter
This one-pan wonder is a simple yet indulgent way to cook venison that allows the natural flavor of the meat to shine.
The garlic and herb butter infuses the venison with rich, savory goodness, making each bite tender and juicy. This is the kind of meal that feels luxurious but is quick enough for a summer weeknight dinner.
- Ingredients:
- 4 venison steaks
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup butter
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon lemon zest
- Instructions:
- Season the venison steaks with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the venison steaks and cook for about 3-4 minutes per side for medium-rare, or until your desired level of doneness is reached.
- Remove the steaks from the skillet and set them aside to rest. In the same skillet, melt the butter over medium heat, scraping up any brown bits from the bottom of the pan.
- Add minced garlic, thyme, rosemary, and parsley to the skillet, cooking for 1-2 minutes until fragrant.
- Return the venison steaks to the skillet, spoon the garlic and herb butter over them, and cook for an additional 1-2 minutes.
- Finish with a sprinkle of lemon zest before serving.
This skillet meal is rich in flavor, thanks to the aromatic herbs and the velvety garlic butter.
It’s a simple yet luxurious dish that’s perfect for any evening when you crave something hearty but elegant. Pair it with roasted vegetables or a fresh salad to complete the meal.
Venison and Pineapple Skewers
Sweet and savory, these venison and pineapple skewers are a perfect way to combine tropical fruit with lean, delicious venison. Grilled to perfection, the venison becomes tender and smoky while the pineapple adds a juicy burst of sweetness.
These skewers are ideal for a summer BBQ or an afternoon picnic.
- Ingredients:
- 1 pound venison steak, cut into 1-inch cubes
- 1/2 pineapple, peeled and cut into 1-inch chunks
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon ginger, grated
- 1/2 teaspoon ground black pepper
- Skewers (metal or soaked wooden skewers)
- Instructions:
- In a bowl, whisk together olive oil, soy sauce, honey, garlic powder, ginger, and black pepper to create the marinade.
- Add the venison cubes to the marinade, tossing to coat. Let marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Preheat your grill to medium-high heat.
- Thread venison and pineapple chunks alternately onto skewers.
- Grill the skewers for about 4–5 minutes per side or until the venison is cooked to your preferred doneness and the pineapple has developed a nice caramelized color.
- Serve hot with a drizzle of extra marinade or a squeeze of fresh lime.
These skewers bring the flavors of summer together, with the smoky char of the venison complemented by the bright sweetness of the pineapple.
The honey-soy marinade adds depth and richness, while the pineapple gives the dish a refreshing contrast. Serve them as an appetizer or a main dish, and watch them disappear in no time.
Venison Chili with Fresh Corn and Jalapeño
Warm, hearty chili is a great choice for cooler summer evenings or if you’re looking for a comforting, yet light dish.
This venison chili is packed with lean venison, fresh corn, and a touch of heat from the jalapeños, making it the perfect blend of smoky, spicy, and sweet flavors. It’s an ideal dish for a family gathering or a summer cookout with a twist.
- Ingredients:
- 1 pound ground venison
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeds removed and chopped
- 1 can (15 oz) diced tomatoes
- 1 cup fresh corn kernels (or frozen corn)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups chicken broth
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
- Instructions:
- Heat olive oil in a large pot over medium heat. Add the ground venison and cook, breaking it apart, until browned.
- Add onion, garlic, and jalapeño, and sauté for another 2-3 minutes until softened.
- Stir in diced tomatoes, corn, kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and pepper.
- Pour in the chicken broth and bring to a simmer. Reduce heat and cook for about 20 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. Serve the chili garnished with fresh cilantro and a squeeze of lime.
This venison chili combines the rich, savory flavors of venison with the sweetness of fresh corn and the heat of jalapeño.
It’s a warming, filling dish that has all the elements of a summer favorite — smoky, spicy, and refreshing. Pair it with cornbread or tortilla chips for a complete meal.
Venison and Cucumber Salad with Feta and Mint
A light, refreshing summer salad, this recipe combines the earthy flavor of venison with the crispness of cucumber, tangy feta, and the coolness of mint.
It’s the perfect dish to serve alongside grilled meats or as a standalone lunch. The combination of fresh ingredients makes it both satisfying and invigorating on a hot day.
- Ingredients:
- 1 pound venison steaks, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 large cucumbers, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup red onion, thinly sliced
- 1 tablespoon olive oil (for dressing)
- 1 tablespoon red wine vinegar
- Juice of 1 lemon
- 1 teaspoon honey (optional)
- Instructions:
- Season the venison steaks with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and cook the venison for 2-3 minutes per side, until just browned but still tender. Let it rest before thinly slicing.
- In a large bowl, combine the cucumbers, feta, mint, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, and honey (if using) to create a dressing.
- Toss the salad ingredients with the dressing and top with the thinly sliced venison.
- Serve immediately as a refreshing side dish or light meal.
This salad is fresh and full of flavor, with the cooling effect of cucumber and mint balancing the savory venison.
The feta adds a salty, creamy contrast, while the tangy dressing ties everything together beautifully. It’s a light and satisfying option for a summer meal.
Venison Sausage and Bell Pepper Skillet
Venison sausage is perfect for a quick and flavorful summer skillet meal.
This recipe combines juicy venison sausage with bell peppers and onions for a colorful, savory dish that’s easy to prepare and bursting with flavor. It’s a one-pan meal that’s perfect for a family dinner or a casual summer evening meal.
- Ingredients:
- 4 venison sausages (preferably fresh, not cured)
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- Instructions:
- Heat olive oil in a large skillet over medium heat. Add the venison sausages and cook, turning occasionally, for about 10–12 minutes, or until fully cooked and browned. Remove from the skillet and set aside to rest.
- In the same skillet, add the sliced bell peppers and onion. Cook, stirring occasionally, for 5-7 minutes until they start to soften.
- Add the garlic and smoked paprika, and cook for an additional 1-2 minutes until fragrant.
- Slice the cooked venison sausages and return them to the skillet, stirring everything to combine. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
This skillet meal is the perfect blend of savory venison sausage and sweet bell peppers, with a smoky touch from the paprika.
It’s a filling dish that can stand alone or be paired with rice, mashed potatoes, or a simple green salad for a well-rounded meal. Easy, quick, and full of flavor — it’s a great choice for any busy summer evening.
Venison and Sweet Potato Hash
This venison and sweet potato hash is a hearty and nutritious meal that’s perfect for breakfast, brunch, or a light dinner.
The combination of tender venison, caramelized sweet potatoes, and savory onions creates a filling dish that’s packed with flavor and great for outdoor summer mornings.
- Ingredients:
- 1 pound ground venison
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 2 eggs (optional)
- Fresh parsley, chopped (for garnish)
- Instructions:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, for about 8–10 minutes until they begin to soften and brown.
- Add the chopped onion and garlic to the skillet and cook for an additional 2–3 minutes until softened and fragrant.
- Push the sweet potatoes and onions to the side of the skillet and add the ground venison. Cook until browned, breaking it apart as it cooks.
- Once the venison is cooked through, add the smoked paprika, cumin, salt, and pepper. Stir everything together until well combined.
- If you’d like to add eggs, create two small wells in the hash and crack an egg into each. Cover and cook until the eggs are set to your liking.
- Garnish with fresh parsley before serving.
This venison and sweet potato hash is the ultimate comfort food for summer mornings or a satisfying dinner.
The sweetness of the potatoes pairs perfectly with the savory venison, and adding eggs takes it to the next level. It’s a balanced, filling dish that can be enjoyed any time of the day.
Venison and Peach Salad with Balsamic Glaze
A refreshing salad that pairs the savory richness of venison with the natural sweetness of fresh peaches, this dish is a perfect summer option.
The balsamic glaze adds a tangy depth of flavor that ties everything together, making it ideal for picnics, BBQs, or as a light main dish.
- Ingredients:
- 1 pound venison steaks
- 2 peaches, pitted and sliced
- 4 cups mixed greens (arugula, spinach, etc.)
- 1/4 cup crumbled goat cheese (optional)
- 1/4 cup walnuts, toasted
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Instructions:
- Season the venison steaks with salt and pepper. Grill or pan-sear the venison steaks for 3-4 minutes per side for medium-rare or longer for your desired doneness. Let them rest before slicing thinly.
- While the venison is resting, combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer and cook until the mixture reduces by half and becomes syrupy (about 5–7 minutes).
- In a large bowl, toss the mixed greens, sliced peaches, goat cheese (if using), and toasted walnuts.
- Drizzle the salad with olive oil and a pinch of salt and pepper. Top with the sliced venison and drizzle the balsamic glaze over the top.
- Serve immediately as a light and flavorful summer meal.
This venison and peach salad is a great example of how to combine savory and sweet ingredients to create a balanced dish.
The tender venison pairs beautifully with the juicy, sweet peaches, and the balsamic glaze gives it a tangy, rich finish. It’s an elegant salad that works well as an appetizer or a main course.
Venison Kabobs with Mediterranean Flavors
These Mediterranean-inspired venison kabobs are perfect for summer grilling.
With a blend of aromatic herbs, tangy lemon, and savory venison, these kabobs are both flavorful and easy to prepare. Serve them with a side of couscous or a simple Greek salad for a complete meal.
- Ingredients:
- 1 pound venison, cut into 1-inch cubes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon dried oregano
- Salt and pepper, to taste
- 1/2 red onion, cut into 1-inch chunks
- 1 bell pepper, cut into 1-inch chunks
- 1/2 cucumber, sliced (for garnish)
- 1/4 cup feta cheese, crumbled (optional)
- Instructions:
- In a bowl, combine olive oil, garlic, lemon zest, lemon juice, oregano, salt, and pepper. Add the venison cubes and marinate for at least 30 minutes or up to 2 hours.
- Preheat your grill to medium-high heat.
- Thread the venison cubes onto skewers, alternating with chunks of red onion and bell pepper.
- Grill the kabobs for 3–4 minutes per side, or until the venison reaches your desired doneness.
- Serve the kabobs with a side of sliced cucumber and crumbled feta cheese, if desired.
These venison kabobs are an easy and delicious way to enjoy venison during the summer months.
The lemon and oregano marinade infuses the meat with bright, Mediterranean flavors, while the grill adds a smoky char. They’re perfect for outdoor grilling or as a light and flavorful dinner option.
Venison Tacos with Avocado Lime Crema
These venison tacos are bursting with flavor and perfect for a casual summer dinner.
The tender, seasoned venison is complemented by a zesty avocado lime crema that takes the tacos to a whole new level. Simple, fresh ingredients come together to create a meal that’s perfect for taco night or a summer party.
- Ingredients:
- 1 pound ground venison
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 8 small corn tortillas
- 1 avocado, mashed
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon cilantro, chopped (for garnish)
- Fresh salsa (for topping)
- Sliced radishes (for garnish)
- Instructions:
- Heat olive oil in a skillet over medium heat. Add the ground venison and cook, breaking it apart, until browned.
- Add chili powder, cumin, smoked paprika, salt, and pepper to the venison. Stir to coat, then cook for another 2–3 minutes until the spices are fragrant and the venison is fully cooked.
- While the venison cooks, make the avocado lime crema by mixing mashed avocado, sour cream, lime juice, and a pinch of salt in a small bowl.
- Warm the corn tortillas in a dry skillet or on the grill.
- To assemble the tacos, spoon the cooked venison into each tortilla and drizzle with the avocado lime crema. Top with fresh salsa, sliced radishes, and chopped cilantro.
These venison tacos are full of flavor and freshness, with the creamy avocado lime crema perfectly balancing the spices of the venison.
Serve these tacos at your next BBQ or for a casual weeknight dinner — they’re sure to be a hit!
Venison Grill Skewers with Zesty Lemon Marinade
Grilled venison skewers are an excellent way to enjoy this lean meat during summer, especially when marinated in a zesty lemon and herb marinade.
The fresh, tangy lemon flavor adds brightness, while the venison remains juicy and tender after grilling. Perfect for a BBQ or outdoor gathering, these skewers are a crowd-pleaser.
- Ingredients:
- 1 pound venison, cut into 1-inch cubes
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 red onion, cut into 1-inch chunks
- 1 bell pepper, cut into 1-inch chunks
- Fresh parsley, chopped (for garnish)
- Instructions:
- In a bowl, combine olive oil, lemon juice, lemon zest, garlic, rosemary, oregano, salt, and pepper. Add the venison cubes and toss to coat. Let marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.
- Preheat your grill to medium-high heat.
- Thread the venison cubes onto skewers, alternating with chunks of red onion and bell pepper.
- Grill the skewers for about 4-5 minutes per side, or until the venison reaches your desired doneness.
- Garnish with fresh parsley before serving.
These venison skewers are easy to prepare and packed with flavor from the bright lemon marinade.
The balance of savory venison and fresh vegetables makes them perfect for summer gatherings or an outdoor cookout. They also pair wonderfully with a light side salad or grilled vegetables.
Venison Grilled Steak with Chimichurri Sauce
A smoky grilled venison steak is elevated by a vibrant chimichurri sauce, bringing a burst of freshness and herby flavors that complement the meat perfectly.
This Argentine-inspired sauce, made from parsley, garlic, vinegar, and olive oil, adds a delightful tang to the rich venison steak.
- Ingredients:
- 2 venison steaks (about 1-inch thick)
- Salt and pepper, to taste
- 1 tablespoon olive oil (for grilling)
- 1 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon red pepper flakes (optional)
- 1/2 cup olive oil (for chimichurri)
- 1 tablespoon fresh oregano, chopped
- Instructions:
- Preheat your grill to high heat. Season the venison steaks with salt and pepper on both sides. Drizzle with 1 tablespoon of olive oil.
- Grill the steaks for 4-5 minutes per side, or until the venison reaches your desired level of doneness.
- While the steaks are grilling, make the chimichurri sauce by combining parsley, garlic, red wine vinegar, lemon juice, red pepper flakes (if using), olive oil, and oregano in a small bowl. Stir to combine and adjust seasoning with salt and pepper.
- Remove the steaks from the grill and let them rest for a few minutes.
- Serve the grilled venison steaks topped with chimichurri sauce.
The tangy, herbaceous chimichurri sauce brings out the deep, rich flavors of the venison steak, making each bite even more satisfying.
This dish is ideal for summer grilling and is best served with a side of roasted potatoes, grilled vegetables, or a fresh salad.
Venison Sliders with Caramelized Onions and Swiss Cheese
These juicy venison sliders are perfect for summer cookouts or casual gatherings.
The venison patties are perfectly seasoned and topped with sweet caramelized onions and melted Swiss cheese, creating a flavorful and satisfying bite. Serve them with a side of fries or a refreshing salad for the ultimate summer meal.
- Ingredients:
- 1 pound ground venison
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 2 tablespoons butter
- 6 slider buns
- 6 slices Swiss cheese
- 1 tablespoon Dijon mustard (optional)
- Fresh arugula or lettuce, for garnish
- Instructions:
- In a bowl, season the ground venison with salt and pepper, then form the mixture into 6 small patties.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the slider patties and cook for 3-4 minutes per side until browned and cooked to your desired level of doneness.
- While the venison patties cook, melt butter in another skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for about 10-12 minutes, until golden brown and caramelized.
- Toast the slider buns on the grill or in a skillet until lightly browned.
- Once the venison patties are done, place a slice of Swiss cheese on each patty and allow it to melt.
- Assemble the sliders by placing the venison patties on the bottom half of each bun. Top with caramelized onions, a drizzle of Dijon mustard (if desired), and fresh arugula or lettuce. Place the top half of the bun on top.
These venison sliders are packed with savory flavor, with the rich caramelized onions balancing the slightly sweet venison.
They’re perfect for grilling season and are sure to be a hit at any summer BBQ.
Venison Meatballs in Tomato Basil Sauce
Tender venison meatballs simmered in a rich, aromatic tomato basil sauce are an easy and flavorful dinner option for summer.
The venison adds a lean, hearty twist to classic meatballs, making them an excellent dish for a family dinner or a casual get-together. Serve them over pasta, rice, or in a sandwich for a delicious meal.
- Ingredients:
- 1 pound ground venison
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional)
- 1/4 cup fresh basil, chopped (for garnish)
- Instructions:
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the ground venison, breadcrumbs, Parmesan, parsley, egg, garlic, oregano, salt, and pepper. Mix until just combined, then form the mixture into meatballs, about 1 1/2 inches in diameter.
- Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, cooking for about 3-4 minutes per side. Once browned, remove the meatballs and set them aside.
- In the same skillet, add the crushed tomatoes, tomato paste, and sugar (if using). Stir to combine and bring the sauce to a simmer.
- Return the meatballs to the skillet, cover, and simmer for 20-25 minutes, until the meatballs are cooked through and the sauce is thickened.
- Garnish with fresh basil before serving.
These venison meatballs in tomato basil sauce are a delicious twist on a classic comfort food.
The rich, flavorful sauce and tender venison meatballs make for a hearty and satisfying meal. Pair them with pasta or crusty bread for the perfect summer dinner.
Venison Stir-Fry with Summer Vegetables
This colorful and vibrant venison stir-fry is packed with fresh, in-season summer vegetables, making it a healthy and light option for dinner.
The venison is stir-fried with a blend of soy sauce, ginger, and garlic, adding savory depth to the dish. It’s a quick and easy meal that can be served over rice or noodles for a filling dinner.
- Ingredients:
- 1 pound venison, thinly sliced against the grain
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 cup snap peas, trimmed
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce (optional)
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds (for garnish)
- Cooked rice or noodles, for serving
- Instructions:
- Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced venison and cook, stirring occasionally, for 2-3 minutes until browned. Remove from the skillet and set aside.
- In the same skillet, add ginger and garlic and cook for 1 minute until fragrant.
- Add the bell pepper, zucchini, and snap peas to the skillet. Stir-fry for about 5-6 minutes, until the vegetables are tender but still crisp.
- Return the venison to the skillet, then add soy sauce, hoisin sauce (if using), sesame oil, and rice vinegar. Stir to combine and cook for an additional 2-3 minutes until everything is well-coated and heated through.
- Serve the stir-fry over cooked rice or noodles and garnish with sesame seeds.
This venison stir-fry is a quick and delicious way to enjoy the flavors of summer.
The tender venison, crisp vegetables, and savory sauce make for a healthy and flavorful meal that’s perfect for any night of the week. You can easily swap out the vegetables depending on what’s in season or what you have on hand.
Venison Fajitas with Lime-Cilantro Slaw
These venison fajitas are a vibrant and flavorful way to enjoy venison during the summer months. The venison is marinated with spices, grilled to perfection, and then served with a tangy lime-cilantro slaw for a crunchy and refreshing contrast.
These fajitas are perfect for taco night or a casual summer dinner.
- Ingredients:
- 1 pound venison, thinly sliced into strips
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 8 flour tortillas
- For the slaw:
- 2 cups shredded cabbage
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Instructions:
- In a bowl, combine olive oil, lime juice, cumin, chili powder, garlic powder, salt, and pepper. Add the venison strips and toss to coat. Marinate for at least 30 minutes.
- In a separate bowl, combine shredded cabbage, cilantro, lime juice, olive oil, salt, and pepper. Toss to mix and set aside.
- Heat a grill or grill pan to medium-high heat. Grill the venison strips for about 2–3 minutes per side until cooked through.
- In a skillet, sauté the bell peppers and onion for about 5–7 minutes until softened.
- Warm the tortillas on the grill or in a dry skillet. To assemble the fajitas, place grilled venison on each tortilla, top with sautéed vegetables, and finish with a generous scoop of lime-cilantro slaw.
These venison fajitas are perfect for summer gatherings.
The smoky, spicy venison pairs beautifully with the crunchy slaw and soft tortillas, making every bite a fresh and flavorful experience.
Venison Bolognese with Fresh Basil
This venison Bolognese is a hearty and rich pasta sauce that brings together lean venison with a mixture of vegetables and tomatoes, slow-cooked to create a deeply flavorful dish.
Fresh basil adds a bright finish to this satisfying sauce, making it perfect for a summer evening dinner.
- Ingredients:
- 1 pound ground venison
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 cup red wine (optional)
- Salt and pepper, to taste
- 1/4 cup fresh basil, chopped (for garnish)
- 1 pound pasta (spaghetti or your choice)
- Instructions:
- Heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery, and sauté for about 5 minutes until softened.
- Add the ground venison and cook until browned, breaking it apart as it cooks.
- Stir in tomato paste, oregano, and salt and pepper. If using, add the red wine and let it cook down for 2–3 minutes.
- Add the crushed tomatoes and bring to a simmer. Let the sauce simmer on low for 30–40 minutes, stirring occasionally.
- While the sauce is simmering, cook the pasta according to the package instructions. Drain the pasta and set aside.
- Serve the venison Bolognese sauce over the cooked pasta, garnishing with fresh basil.
This venison Bolognese offers a new twist on a classic comfort food.
The richness of the venison combines wonderfully with the tomatoes and herbs, creating a robust sauce that’s perfect for a cozy summer meal. Pair it with a glass of red wine for the ultimate dining experience.
Venison Kebabs with Mango Salsa
These venison kebabs are perfect for grilling season, with marinated venison grilled to juicy perfection and topped with a sweet and tangy mango salsa.
The sweetness of the mango salsa contrasts wonderfully with the savory venison, creating a delicious, tropical-inspired dish.
- Ingredients:
- 1 pound venison, cut into 1-inch cubes
- 2 tablespoons olive oil
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1 red bell pepper, cut into chunks
- 1 onion, cut into chunks
- 1 mango, peeled and diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon chili flakes (optional)
- Instructions:
- In a bowl, combine olive oil, lime juice, garlic, cumin, salt, and pepper. Add the venison cubes and toss to coat. Marinate for at least 30 minutes, or up to 2 hours.
- While the venison is marinating, prepare the mango salsa by combining diced mango, cilantro, lime juice, and chili flakes (if using) in a bowl. Mix well and set aside.
- Preheat your grill to medium-high heat. Thread the venison cubes, red bell pepper, and onion onto skewers.
- Grill the kebabs for about 3–4 minutes per side, until the venison reaches your desired level of doneness.
- Serve the kebabs topped with a generous spoonful of mango salsa.
These venison kebabs are a fun and flavorful way to enjoy venison during the summer.
The smoky, tender venison pairs perfectly with the bright and refreshing mango salsa, making this dish a crowd-pleaser for any BBQ or outdoor gathering.
Venison and Pineapple Skewers
These venison and pineapple skewers bring together the savory richness of venison with the sweet and tangy freshness of pineapple.
The combination of flavors and the smoky char from the grill makes these skewers a standout dish for any summer cookout or BBQ.
- Ingredients:
- 1 pound venison, cut into 1-inch cubes
- 1/2 pineapple, peeled and cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon ground ginger
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Instructions:
- In a bowl, combine olive oil, soy sauce, honey, ginger, garlic, red pepper flakes (if using), salt, and pepper. Add the venison cubes and mix to coat. Let marinate for at least 30 minutes.
- Preheat the grill to medium-high heat.
- Thread the marinated venison and pineapple chunks onto skewers, alternating between the venison and pineapple.
- Grill the skewers for 3–4 minutes per side, until the venison is browned and cooked through, and the pineapple is caramelized.
- Garnish with fresh cilantro before serving.
The sweet and savory combination of venison and pineapple makes these skewers incredibly flavorful.
They are a great addition to any summer BBQ and can be served with rice or a light salad.
Venison Lettuce Wraps with Spicy Peanut Sauce
These venison lettuce wraps are a fresh, light, and healthy option for summer.
The venison is cooked with fresh vegetables and served in crisp lettuce cups, making for a satisfying yet refreshing meal. A spicy peanut sauce adds a bold, tangy finish.
- Ingredients:
- 1 pound ground venison
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 carrot, shredded
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- Salt and pepper, to taste
- 12 large lettuce leaves (such as butter or iceberg lettuce)
- For the spicy peanut sauce:
- 1/4 cup peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha (or to taste)
- 1 tablespoon warm water (to thin the sauce)
- Instructions:
- Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté for about 3 minutes until softened.
- Add the ground venison to the skillet and cook, breaking it apart, until browned and cooked through. Season with salt and pepper.
- Stir in the red bell pepper and shredded carrot. Add the soy sauce, rice vinegar, and honey, then cook for another 2–3 minutes until the vegetables are tender and everything is well mixed.
- In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, sriracha, and warm water until smooth. Adjust the spiciness to your taste.
- To serve, spoon the venison mixture into the lettuce leaves, drizzle with spicy peanut sauce, and garnish with chopped cilantro or green onions, if desired.
These venison lettuce wraps are perfect for a healthy summer meal, offering a satisfying crunch from the lettuce and a creamy, spicy kick from the peanut sauce.
They’re a great way to enjoy venison in a light, flavorful dish.
Venison and Zucchini Gratin
This venison and zucchini gratin is a hearty yet light casserole that combines lean venison with fresh summer zucchini.
The layers are baked with a cheesy, herb-infused sauce, making for a delicious and comforting dish that’s perfect for summer dining.
- Ingredients:
- 1 pound ground venison
- 2 medium zucchinis, thinly sliced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon butter (for greasing the baking dish)
- Instructions:
- Preheat the oven to 375°F (190°C). Grease a medium-sized baking dish with butter.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic and cook for 2–3 minutes, until softened.
- Add the ground venison and cook, breaking it apart, until browned and fully cooked. Season with salt, pepper, and oregano.
- In a separate bowl, combine the shredded mozzarella, grated Parmesan, and heavy cream. Stir in the chopped basil.
- Layer the bottom of the greased baking dish with a few slices of zucchini, followed by a layer of venison. Repeat the layering process until all ingredients are used.
- Pour the cheese and cream mixture over the layers, ensuring it’s evenly distributed.
- Bake for 25–30 minutes, until the top is golden brown and bubbly.
This venison and zucchini gratin is a comforting and filling dish that brings together rich flavors with fresh summer ingredients.
It’s perfect for a family meal or for impressing guests at a summer gathering.
