The first time I had venison was at my Grandmother's house. She had made a roast and it seemed a bit different than the roast she usually makes. Unbeknownst to me, it was venison; my mother shared with me later that night after we had finished our plates, keeping the secret so I wouldn't grumble in disgust at the thought of eating deer. I've grown up since then and enjoy the taste of venison, especially in this delicious Venison Stuffing recipe.
Whether you're a newcomer to venison or a seasoned pro-venison meat eater, no one can deny just how good this venison stuffing is. Did we mention it's easy? Chop your vegetables, soften them in the pan, and let your oven do the hard work for you.
Ground venison is the star of this wild game meat casserole loaded with veggies and fresh sage. We like to use a box (or bag) of stuffing breadcrumbs to make this venison recipe super simple, but feel free to use your own stale breadcrumbs in place.
How to Make Venison Stuffing
Preheat your oven to 450F. In a large skillet, brown the ground venison over medium-high heat. Once browned, drain the fat and place the venison in a large bowl. Meanwhile add the butter, zucchini, onions, mushrooms, and minced garlic cloves to the warm skillet and sauté until the vegetables are soft. Add the venison back to the skillet along with the sour cream, cream of mushroom soup, and kosher salt and pepper to taste. Stir to combine and add in the stuffing mix. Transfer the stuffing to a casserole dish and bake for 30 minutes. Remove from the oven and let cool for about 10 minutes before serving. Top the baking dish with fresh sage and serve alongside mashed potatoes.
- 1 lb ground venison
- 3/4 cup zucchini, diced
- 3/4 cup onions, chopped
- 1 cup mushrooms, diced
- 2 cloves garlic, minced
- 4 tbs butter
- 1 can creamy mushroom soup
- 3/4 cup sour cream
- 1 box prepared stuffing
- Salt and pepper, to taste
- Fresh sage
- Preheat oven to 450.
- Brown ground venison in skillet. Drain and remove when finished.
- Add 4 tbs butter to same skillet, and add the zucchini, onions, mushrooms, and garlic. Sauté until the vegetables are soft, the onions are translucent, and the garlic is fragrant.
- Add the cooked venison to the pan. Add sour cream, creamy mushroom soup, and salt and pepper to taste. Stir to combine. Add prepared stuffing.
- Bake for 30 minutes.
- Remove from oven, let cool 10 minutes. Serve while warm, topped with fresh sage if you prefer.