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Venison Chili - Venison Recipes - Meyer's Elgin Sausage
Oh Deer, New Recipes! Venison Recipes to Try

Deer season has officially ended and if you’re a Texas hunter that means one thing – a fridge full of venison. (And a wife happy to have you home in the mornings…for a few weeks anyway.) But what are you going to do with all that meat? Sure, you could process it yourself, but that takes time and effort better spent planning your next hunt.

For an easy, and tasty alternative you can just swing by Meyer’s Elgin Sausage and drop off your fully-skinned kills for us to turn into a delicious meal for ya! Whether you want it smoked, uncooked, as a snack stick, chili meat, stew meat or even bacon-wrapped steaks, our world-famous Meyer’s seasoning blends are the perfect way to bring the bold flavors of ‘Cuetopia to life. Choose from garlic, sage, original, beef season, hot, jalapeño cheese or chorizo. Check out our pricing menu for all the ways we can turn your game into grub.

Now let’s say you just picked up your order and you’ve got plenty of venison to go around, but not enough recipes to convince the wife that having the same meat every night is a great plan. Well, we’ve got you covered there, too!


Venison Stuffed Peppers


  • 4 green bell peppers
  • 1 Tbsp olive oil
  • 1 lb. ground venison
  • 1/4 onion, chopped
  • 1 cup cooked rice
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 garlic cloves, minced
  • 1 15-oz can tomato sauce
  • 1 cup shredded cheese


  1. Bring a pot of water in a Dutch oven to a boil. Preheat your oven to 350ºF. Cut the top of the pepper and remove the seeds and membrane inside. Add peppers and cook for 3 minutes. Remove from water.
  2. In a large skillet heat the oil over medium-high heat. Add the onion and venison and cook until venison is browned, about 8 minutes. Stir in rice, salt, pepper, and tomato sauce.
  3. Stuff peppers with meat and place in an ungreased square pan. Cover with foil and bake 10 minutes. Uncover and bake 15 minutes more. Sprinkle with cheese and cook until cheese is melted. Then go ahead and add some more cheese before serving. (Adding more cheese is optional, but is it really?)

Venison Chili


  • 2 tablespoons olive oil
  • 2 onions chopped
  • 1 green bell pepper stemmed, seeded, and chopped
  • 1/4 cup 3 Mistake Chili Seasoning
  • 2 tablespoons cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon dried oregano
  • 2 teaspoons dried thyme
  • 2 teaspoons chipotle chili powder or 1/4 teaspoon of cayenne
  • 8 cloves garlic minced
  • 2 lbs. ground venison
  • Salt and freshly ground black pepper
  • 2 (15.5 ounce) cans kidney beans drained and rinsed
  • 1 (28 ounce) can tomato puree
  • 2 (10 ounce) cans fire-roasted diced tomatoes with green chiles, undrained
  • Shredded cheese, sour cream, and scallions for serving, optional


  1. Heat oil in a large stock pot or Dutch oven over medium-high heat until shimmering. Add onions, bell pepper, chili powder, cumin, coriander, oregano, thyme, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.
  2. Stir in garlic until fragrant, about 30 seconds. Add venison and cook, breaking up the clumps with a spoon, until the venison is no longer pink, about 5 minutes.
  3. Add in kidney beans, tomatoes, and tomato puree. Bring to a simmer, cover, and cook for 30 minutes.
  4. Remove lid and continue to simmer for 30 minutes longer. Season to taste with salt and pepper.
  5. Serve with preferred toppings including cheese, sour cream, scallions, and an ice-cold Shiner.

Venison Sausage Tortellini Skillet


  • 1 lb. venison sausage (we suggest using our hot seasoning blend when processing)
  • 2-3 cloves garlic, minced
  • 3/4 cup chicken broth
  • 28 oz can crushed tomatoes
  • 3/4 cup heavy cream
  • 9 oz cheese tortellini (fresh or frozen)
  • salt and pepper, to taste
  • 2 cups fresh baby spinach, loosely packed


  1. In a medium non-stick skillet over medium-high heat, add the sausage and use a spatula to break into bite-size “meatballs”. Cook, stirring occasionally, until the sausage in browned. Reduce heat to low, then add the garlic and stir until fragrant, about 30 seconds.
  2. Add the broth, tomatoes, cream, and tortellini to the skillet. Stir to combine. Increase heat and bring to a boil.
  3. Cover, then reduce the heat and simmer for 15 minutes until tortellini are tender and heated through. Season to taste with salt and pepper, and then stir in the spinach.
  4. Remove from heat, spoon up into bowls, ring the dinner bell and get out of the way!

Venison Cheddar Biscuits


  • 4 cups of self-rising flour
  • 1/2 tsp. cayenne pepper
  • 1/2 cup vegetable shortening
  • 2 cups venison sausage, fried
  • 3/4 cup shredded Cheddar cheese
  • 1 1/2 cups of buttermilk
  • Cooking spray
  • 2 tbsp. melted butter (optional)


  1. Preheat the oven to 350°F and sift the flour in a large bowl. Add cayenne pepper and mix well.
  2. Add shortening to the flour and cayenne and cut it into crumbs with a pastry cutter or fork. Then add the venison sausage and cheese and mix. Now add the buttermilk and mix very well.
  3. Place the dough on a floured cutting board and knead 3-4 times and then roll the dough to 3/4″ thickness all around and cut all of the biscuits out. Continue until all dough is used.
  4. Transfer to a large cookie sheet sprayed with cooking spray and bake until the tops start to brown, about 8 minutes and then remove from the oven, brush with melted butter and pace back in the oven just long enough for the tops to brown slightly–less than a minute.
  5. Remove from the oven, place on a cooling rack, wait for it to actually cool and then devour!

Chicken Fried Deer Steak with Gravy


Chicken Fried Deer Steaks:

  • 2 lb. of ground deer burger or cube steak
  • 1 cup of milk
  • 1 egg
  • 3/4 cups of all-purpose flour
  • 2 tsp of salt
  • 1 tsp of ground black pepper
  • 1/2 cup of vegetable oil for frying

The Gravy:

  • 1/4 cup of the leftover oil from frying the steaks
  • 1/3 cup of all-purpose flour
  • 3 cups of milk
  • 1/2 tsp. of salt
  • 1/2 tsp. of black pepper


Chicken Fried Deer Steak Directions:

  1. First, if you use ground deer burger instead of cube steak, try to make each steak 1/4 of a pound, which means you should get four steaks from each 1 lb pack of ground deer burger.
  2. Add a little dash of salt and black pepper to the burger and then press it into patties like you would for a hamburger.
  3. Mix the milk and eggs in a bowl and set it to the side. Then mix all of the dry ingredients together and set it to the side.
  4. Coat each side of the steaks with the flour mixture and then coat it with the milk and eggs mixture and then back to the flour mixture. Set the deer steaks to the side once they are all coated.
  5. Heat the oil in a large skillet over medium heat.
  6. Line a large plate with paper towels and set it to the side for later when the steaks are done.
  7. Once the pan is heated, place the steaks in and let it fry until the edges of the steaks start to turn brownish-gold. Then gently turn it to the other side. Usually between 2-4 minutes for each side–depending on the thickness of the meat.
  8. Venison gets done quicker than beef, so don’t overcook the steaks.
  9. When the steaks are done, remove them from the oil and place them on the paper towels. Try to give the steaks enough room so that they are not touching or overlapping. If not, the oil will remain on the steaks and the crust will get soggy.

Gravy Directions:

  1. Remove all of the leftover oil from the skillet you fried the steaks in. Put the oil in a clean bowl. Heat the skillet to medium-low. Measure out 1/4 cup of the leftover oil and put it back into the skillet. Be sure to remove any pieces of crust from the oil.
  2. Once the skillet is hot, add the flour and stir with a whisk or fork. If it looks too greasy add a dash of flour until it looks right or if it’s too lumpy or pasty add a dash of grease until you have the correct texture. It should have a smooth consistency.
  3. Continue cooking over medium-low heat until you make a brownish-gold paste. Now add the milk and steadily whisk to avoid lumpy gravy. Add the salt and black pepper as soon as you have time.
  4. Cook the gravy over medium-low heat until it’s smooth and the thickness you desire. It should take about 4-8 minutes. If it becomes too thick add milk, if it’s too thin, try cooking it a little longer. You can also always thicken it with cornstarch or flour.
  5. Top a steak with about 1/2 cup of gravy, eat up, and hit the couch for a nap!


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