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+ servings

Venison Stuffing

This Venison Stuffing is so good, you can even eat it on weeknights as its own dish, but its warm autumn flavors work perfectly with a Thanksgiving turkey.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dinner
Cuisine Heartland
Servings 6 servings


  • 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.