16 Delicious Venison Sausage Recipes for Every Occasion

There’s something truly special about venison sausage that elevates any meal from ordinary to extraordinary. Whether you’re planning a cozy family dinner, a festive gathering, or simply looking to spice up your weeknight meals, our roundup of 16 delicious venison sausage recipes has got you covered. From hearty stews to zesty grills, discover how versatile and mouthwatering venison sausage can be. Let’s dive into these irresistible recipes!

Spicy Venison Sausage and Peppers

Nothing beats the hearty kick of spicy venison sausage paired with sweet, charred peppers. This dish is a bold take on a classic, perfect for those who crave depth and heat.

Ingredients

• 1 lb spicy venison sausage, casings removed
• 2 large bell peppers, thinly sliced (1 red, 1 yellow)
• 1 medium yellow onion, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1/4 cup chicken stock
• Salt, to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add venison sausage to the skillet. Break into crumbles with a wooden spoon. Cook until browned, about 5 minutes.
3. Push sausage to one side of the skillet. Add sliced peppers and onion to the other side. Sauté until vegetables soften, about 3 minutes.
4. Sprinkle smoked paprika and red pepper flakes over the mixture. Stir to combine.
5. Pour in chicken stock. Scrape up any browned bits from the bottom of the skillet. Simmer for 2 minutes to meld flavors.
6. Season with salt. Stir once more. Remove from heat.

Zesty and robust, this dish offers a satisfying contrast between the spicy sausage and sweet peppers. Serve over creamy polenta or stuffed into a crusty baguette for an unforgettable meal.

Homemade Venison Sausage with Herbs

You’ll love this homemade venison sausage, packed with fresh herbs and robust flavors. It’s a game-changer for any meat lover.

Ingredients

– 2 lbs ground venison – 1/2 cup ice-cold water – 1 tbsp kosher salt – 2 tsp freshly ground black pepper – 1 tbsp finely chopped fresh rosemary – 1 tbsp finely chopped fresh thyme – 1 tsp crushed fennel seeds – 1/2 tsp cayenne pepper – 1/4 tsp Prague Powder #1 (optional, for curing) – Natural hog casings, soaked in cold water for 30 minutes

Instructions

1. In a large mixing bowl, combine ground venison with ice-cold water, kosher salt, black pepper, rosemary, thyme, fennel seeds, cayenne pepper, and Prague Powder #1 if using. Mix thoroughly until the mixture becomes sticky. Tip: Keep the meat cold to prevent fat smearing. 2. Prepare a sausage stuffer and attach a medium-sized stuffing tube. Slide the soaked hog casings onto the tube, leaving a 4-inch tail. 3. Fill the stuffer with the venison mixture and begin stuffing the casings, applying steady pressure to avoid air pockets. Twist the sausages into 5-inch links. Tip: Prick any visible air bubbles with a sterile pin. 4. Hang the sausages in a cool, dry place (below 40°F) for 12 hours to dry the casings. 5. Preheat a smoker to 175°F. Smoke the sausages for 2 hours, then increase the temperature to 225°F and smoke until the internal temperature reaches 160°F, about 1 more hour. Tip: Use a digital thermometer for accuracy. 6. Remove from the smoker and let rest for 10 minutes before serving. Keep it simple by slicing these sausages over creamy polenta or serve them alongside a sharp mustard for a bold contrast.

Venison Sausage and Mushroom Pasta

Just when you thought pasta couldn’t get any heartier, this venison sausage and mushroom pasta proves otherwise. Perfect for a chilly evening, it’s a robust dish that combines wild game with earthy fungi.

Ingredients

• 8 oz venison sausage, casing removed
• 2 cups cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp clarified butter
• 1/2 cup dry white wine
• 1 cup heavy cream
• 12 oz fettuccine pasta
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add fettuccine and cook until al dente, 8-10 minutes, stirring occasionally.
3. While pasta cooks, heat clarified butter in a large skillet over medium heat.
4. Add venison sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
5. Stir in mushrooms and garlic, cooking until mushrooms are soft and golden, about 4 minutes.
6. Pour in white wine, scraping up any browned bits from the bottom of the skillet, and reduce by half, about 3 minutes.
7. Lower heat to medium-low and stir in heavy cream, simmering until slightly thickened, about 5 minutes.
8. Drain pasta, reserving 1/4 cup of pasta water, and add pasta to the skillet.
9. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
10. Stir in Parmesan cheese and thyme, then season with salt and pepper to taste.

A rich and velvety sauce clings to each strand of pasta, with the venison adding a deep, gamey flavor. Serve with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop.

Grilled Venison Sausage with Apple Chutney

Venison sausage meets its match with a sweet and tangy apple chutney in this straightforward yet sophisticated dish.

Ingredients

• 1 lb venison sausage, casings removed
• 2 cups Granny Smith apples, finely diced
• 1/2 cup red onion, finely chopped
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 tbsp clarified butter
• 1/2 cup water

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. In a medium saucepan over medium heat, melt clarified butter. Add red onion, sauté until translucent, about 3 minutes.
3. Add diced apples, apple cider vinegar, brown sugar, cinnamon, and cloves to the saucepan. Stir to combine.
4. Pour in water, bring mixture to a simmer. Reduce heat to low, cook uncovered for 20 minutes, stirring occasionally, until chutney thickens.
5. While chutney cooks, grill venison sausage, turning occasionally, until internal temperature reaches 160°F, about 10 minutes.
6. Remove sausages from grill, let rest for 5 minutes before serving.
7. Serve grilled venison sausage topped with apple chutney.

Yield a dish where the smoky, rich flavors of the venison perfectly complement the chutney’s sweet and spicy notes. Try serving on a bed of arugula for an added peppery crunch.

Venison Sausage and Bean Stew

Unleash the robust flavors of the wilderness with this hearty venison sausage and bean stew, perfect for chilly evenings.

Ingredients

• 1 lb venison sausage, casings removed
• 2 cups dried cannellini beans, soaked overnight
• 4 cups homemade chicken stock
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 bay leaf
• Salt, to precise measurement

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic, sauté until translucent, 5 minutes.
3. Increase heat to medium-high, add venison sausage, breaking it apart with a spoon, until browned, 7 minutes.
4. Drain soaked cannellini beans, add to the pot with chicken stock, smoked paprika, and bay leaf.
5. Bring to a boil, then reduce heat to low, simmer covered for 1.5 hours, stirring occasionally.
6. Remove bay leaf, season with salt precisely to taste, simmer uncovered for an additional 30 minutes until thickened.

Meld of tender beans and savory sausage creates a stew with deep, smoky undertones. Serve alongside crusty artisan bread for dipping.

Venison Sausage Stuffed Peppers

These venison sausage stuffed peppers are a hearty, flavorful dish perfect for any season. They combine the rich taste of venison with the sweetness of bell peppers.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground venison sausage
• 1 cup cooked wild rice
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup shredded sharp cheddar cheese

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Add ground venison sausage to the skillet. Cook until browned, breaking it apart with a spoon, about 5 minutes.
4. Stir in cooked wild rice, smoked paprika, sea salt, and black pepper. Cook for another 2 minutes to combine flavors.
5. Stuff each bell pepper with the venison and rice mixture. Place them in a baking dish.
6. Bake for 25 minutes. Sprinkle shredded cheddar cheese on top of each pepper.
7. Return to oven and bake for an additional 5 minutes, or until cheese is melted and bubbly.

Now, the peppers should be tender, and the filling moist and flavorful. Serve them with a side of crusty bread to soak up any juices.

Venison Sausage and Potato Bake

Unleash the rustic charm of this hearty dish, perfect for cozy nights. Venison sausage and potatoes come together in a bake that’s both simple and satisfying.

Ingredients

• 1 lb venison sausage, casings removed
• 2 lbs Yukon Gold potatoes, thinly sliced
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F.
2. In a large skillet over medium heat, brown the venison sausage in clarified butter, breaking it into small pieces, about 5 minutes.
3. Layer the sliced potatoes in a greased 9×13 inch baking dish, seasoning each layer with salt, pepper, and rosemary.
4. Spread the browned sausage evenly over the potatoes.
5. Pour heavy cream over the sausage and potatoes, ensuring even coverage.
6. Sprinkle Parmesan cheese on top.
7. Bake uncovered for 45 minutes, or until potatoes are tender and the top is golden brown.
8. Let rest for 5 minutes before serving.

Outstanding in its simplicity, this bake offers a creamy texture with a crispy top. Serve with a side of steamed greens for a balanced meal.

Smoked Venison Sausage with Sauerkraut

Bold flavors meet in this smoked venison sausage with sauerkraut, a dish that balances richness with tang.

Ingredients

• 1 lb smoked venison sausage, sliced into 1/2-inch rounds
• 2 cups sauerkraut, drained
• 1 tbsp clarified butter
• 1/2 cup dry white wine
• 1 tsp caraway seeds
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add sliced venison sausage to the skillet. Sear for 2 minutes per side until golden brown.
3. Remove sausage from skillet; set aside on a warm plate.
4. In the same skillet, add sauerkraut, white wine, caraway seeds, and black pepper. Stir to combine.
5. Cook the sauerkraut mixture over medium heat for 5 minutes, stirring occasionally, until the wine reduces slightly.
6. Return the sausage to the skillet, nestling it into the sauerkraut. Cover and simmer on low heat for 10 minutes.
7. Tip: For deeper flavor, let the dish sit covered off the heat for 5 minutes before serving.
8. Tip: Ensure the skillet is not overcrowded to allow the sausage to sear properly.
9. Tip: Taste the sauerkraut before adding additional seasoning, as it can vary in saltiness.

Dense with flavor, the smoked venison sausage pairs perfectly with the sharpness of the sauerkraut. Serve atop a slice of rustic rye bread for a hearty meal.

Venison Sausage and Kale Soup

Unleash a hearty, flavorful experience with this Venison Sausage and Kale Soup, perfect for chilly evenings. Its robust flavors and nutritious profile make it a standout dish.

Ingredients

• 1 lb venison sausage, casings removed
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 6 cups chicken stock, homemade preferred
• 1 bunch kale, stems removed and leaves chopped
• 2 medium carrots, peeled and diced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• Sea salt, to season
• Freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add venison sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: Ensure the sausage is fully browned for maximum flavor.
3. Stir in onion and garlic, cooking until translucent, about 3 minutes.
4. Pour in chicken stock, scraping the bottom to release any browned bits.
5. Add carrots, smoked paprika, and red pepper flakes. Bring to a boil, then reduce to a simmer for 10 minutes. Tip: Simmering allows the flavors to meld beautifully.
6. Fold in kale and cook until just wilted, about 3 minutes. Season with salt and pepper. Tip: Adding kale last preserves its vibrant color and nutrients.

Zero in on the soup’s rich, smoky undertones and the kale’s slight bitterness for a balanced bite. Serve with a crusty bread to soak up the savory broth.

Venison Sausage Pizza with Caramelized Onions

Savory meets sweet in this hearty venison sausage pizza topped with caramelized onions, a perfect blend for a rustic yet refined meal.

Ingredients

• 1 lb venison sausage, casing removed
• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 3/4 cup warm water (110°F)
• 1 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 2 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tsp granulated sugar
• 1/2 cup tomato sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves

Instructions

1. In a large bowl, combine flour, yeast, warm water, olive oil, and salt. Mix until a dough forms.
2. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Let rise in a warm place for 1 hour.
3. While dough rises, melt butter in a skillet over medium heat. Add onions and sugar, cook for 25 minutes until caramelized, stirring occasionally.
4. Preheat oven to 475°F. Roll out dough on a floured surface to a 12-inch circle. Transfer to a baking sheet.
5. Spread tomato sauce over dough, leaving a 1-inch border. Top with venison sausage, caramelized onions, mozzarella, and Parmesan.
6. Bake for 12-15 minutes until crust is golden and cheese is bubbly. Sprinkle with fresh thyme before serving.

With a crispy crust and rich toppings, this pizza offers a delightful contrast of flavors. Serve with a side of arugula salad dressed in lemon vinaigrette for a complete meal.

Venison Sausage and Cheese Omelette

Delightfully hearty, this venison sausage and cheese omelette combines robust flavors with a fluffy texture for a satisfying meal.

Ingredients

• 2 pasture-raised eggs, lightly beaten
• 1/4 cup venison sausage, crumbled
• 1/4 cup sharp cheddar cheese, grated
• 1 tbsp clarified butter
• 1 tbsp fresh chives, finely chopped
• Salt, 1/4 tsp
• Black pepper, 1/8 tsp

Instructions

1. Heat a non-stick skillet over medium heat (350°F) and add clarified butter.
2. Once butter is melted and slightly bubbly, pour in the lightly beaten eggs.
3. Let the eggs set for 30 seconds, then gently push the edges towards the center with a spatula, tilting the pan to allow uncooked eggs to flow to the edges.
4. Sprinkle crumbled venison sausage evenly over one half of the omelette.
5. Continue cooking for 1 minute, or until the eggs are mostly set but still slightly runny on top.
6. Sprinkle grated sharp cheddar cheese over the sausage, then fold the omelette in half with the spatula.
7. Cook for an additional 30 seconds to melt the cheese, then slide the omelette onto a plate.
8. Garnish with finely chopped fresh chives, salt, and black pepper before serving.

Notably rich and savory, the omelette’s creamy cheese complements the gamey venison perfectly. Serve with a side of toasted sourdough for added crunch.

Venison Sausage with Roasted Root Vegetables

Just when you thought comfort food couldn’t get any better, this venison sausage with roasted root vegetables proves otherwise. Perfect for a hearty dinner, it’s a dish that balances rich flavors with earthy undertones.

Ingredients

• 1 lb venison sausage, casings removed
• 2 cups mixed root vegetables (parsnips, carrots, and beets), peeled and diced into 1-inch pieces
• 2 tbsp extra virgin olive oil
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 400°F (204°C).
2. In a large bowl, toss the diced root vegetables with olive oil, rosemary, thyme, sea salt, and black pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet. Roast for 25 minutes, stirring halfway through, until tender and caramelized.
4. While the vegetables roast, heat a large skillet over medium-high heat. Add the venison sausage, breaking it apart with a spoon, and cook for 6-8 minutes until browned and cooked through.
5. Combine the roasted vegetables with the cooked venison sausage in the skillet. Stir gently to mix and heat through for 2 minutes.

Present this dish with a sprinkle of fresh herbs for a pop of color. The venison sausage offers a robust flavor, perfectly complemented by the sweetness of the roasted vegetables. Try serving it over a bed of creamy polenta for an extra comforting meal.

Venison Sausage and Lentil Curry

Lentils and venison sausage come together in this hearty curry, offering a robust flavor profile perfect for chilly evenings.

Ingredients

• 1 lb venison sausage, casings removed
• 1 cup green lentils, rinsed
• 2 tbsp clarified butter
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 4 cups chicken stock
• 1/2 cup coconut milk
• Salt, to season

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add venison sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes.
3. Tip: Render the sausage fat fully for deeper flavor.
4. Add onion, garlic, and ginger. Sauté until soft, about 3 minutes.
5. Stir in curry powder, cumin, turmeric, and cayenne. Cook for 1 minute until fragrant.
6. Add lentils and chicken stock. Bring to a boil, then reduce to a simmer.
7. Cover and cook for 25 minutes, or until lentils are tender.
8. Tip: Stir occasionally to prevent sticking.
9. Pour in coconut milk. Simmer uncovered for 5 minutes.
10. Season with salt as needed.
11. Tip: Let the curry rest for 5 minutes before serving to thicken.

Just before serving, garnish with fresh cilantro for a pop of color. The curry should be creamy with a slight bite from the lentils, pairing wonderfully with steamed basmati rice.

Venison Sausage Breakfast Burritos

Yield to the hearty flavors of morning with these Venison Sausage Breakfast Burritos, a robust start to any day.

Ingredients

• 1 lb ground venison sausage
• 6 large pasture-raised eggs, lightly beaten
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup clarified butter
• 1/2 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 4 large flour tortillas
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt, to precise measurement

Instructions

1. Heat a large skillet over medium heat (350°F) and add 2 tbsp clarified butter.
2. Sauté diced yellow onion and red bell pepper until translucent, about 5 minutes.
3. Add ground venison sausage to the skillet, breaking it apart with a spatula. Cook until browned, approximately 7 minutes.
4. Season with smoked paprika, cayenne pepper, and a precise 1/4 tsp salt. Stir to combine.
5. Push the sausage mixture to one side of the skillet. Pour the remaining clarified butter on the empty side.
6. Add the lightly beaten pasture-raised eggs to the buttered side. Scramble until just set, about 3 minutes.
7. Combine the eggs with the sausage mixture in the skillet. Sprinkle grated sharp cheddar cheese over the top. Let melt for 1 minute.
8. Warm the flour tortillas in a dry skillet over low heat for 30 seconds per side.
9. Divide the sausage and egg mixture evenly among the tortillas. Fold into burritos.

Zesty and satisfying, these burritos boast a smoky depth from the venison, balanced by the creamy eggs and sharp cheese. Serve with a side of avocado crema for an extra layer of richness.

Venison Sausage with Creamy Polenta

Nothing beats the hearty combination of venison sausage and creamy polenta for a comforting meal. This dish brings together the rich flavors of game with the smooth texture of polenta, perfect for any season.

Ingredients

• 1 lb venison sausage, casings removed
• 1 cup coarse-ground polenta
• 4 cups whole milk
• 2 cups chicken stock
• 1/2 cup grated Parmigiano-Reggiano
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add venison sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes. Remove sausage and set aside.
2. In the same skillet, add onion and garlic. Sauté until translucent, about 3 minutes. Tip: Deglaze the pan with a splash of stock to lift the flavorful bits.
3. Combine milk and chicken stock in a heavy-bottomed pot. Bring to a simmer over medium heat.
4. Gradually whisk in polenta. Reduce heat to low. Stir constantly for 25 minutes until thick and creamy. Tip: A wooden spoon prevents lumps.
5. Stir in butter, Parmigiano-Reggiano, salt, and pepper. Fold in cooked sausage and thyme. Tip: Let polenta rest for 5 minutes off heat for optimal texture.

A silky polenta base complements the robust venison sausage, creating a dish with depth and warmth. Serve with a drizzle of truffle oil for an elegant touch.

Venison Sausage and Spinach Stuffed Shells

Wondering how to elevate your pasta night? Venison sausage and spinach stuffed shells combine rich flavors with a comforting texture, perfect for a hearty meal.

Ingredients

• 12 jumbo pasta shells
• 1 tbsp extra virgin olive oil
• 1/2 lb ground venison sausage
• 1 cup ricotta cheese, whole milk
• 1/2 cup Parmesan cheese, freshly grated
• 1 cup spinach, finely chopped and wilted
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 2 cups marinara sauce, homemade or premium store-bought
• 1/2 cup mozzarella cheese, shredded

Instructions

1. Preheat oven to 375°F.
2. Boil jumbo pasta shells in salted water for 9 minutes until al dente. Drain and set aside.
3. Heat olive oil in a skillet over medium heat. Add venison sausage, breaking it apart, and cook until browned, about 5 minutes.
4. In a bowl, mix ricotta, Parmesan, wilted spinach, garlic, salt, and pepper. Fold in cooked venison.
5. Spread 1 cup marinara sauce at the bottom of a baking dish.
6. Stuff each shell with the venison mixture and arrange in the dish.
7. Top with remaining marinara and sprinkle mozzarella evenly.
8. Bake for 25 minutes until cheese is bubbly and golden.
9. Let rest for 5 minutes before serving.

Outstandingly tender shells with a savory filling, the venison adds a gamey depth balanced by creamy cheeses. Serve with a crisp green salad for contrast.

Conclusion

Great selection, right? Whether you’re a seasoned venison enthusiast or new to the game, these 16 recipes promise to spice up your meals. We’d love to hear which ones become your go-tos—drop a comment below! And if you found this roundup helpful, why not share the love? Pin it on Pinterest so others can discover these delicious dishes too. Happy cooking!