Recipe

Ground Venison Skillet with Mushrooms

A one-pan, weeknight-friendly venison dinner with seared mushrooms, a splash of red wine, and a glossy gravy that begs for mashed potatoes or buttered noodles.

By Matt Campbell

•

4.8

A cast iron skillet filled with ground venison, sautéed mushrooms, and glossy red wine gravy, garnished with chopped parsley on a wooden table

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If you have ground venison and about 30 minutes, you are dangerously close to dinner that tastes like you tried harder than you did. This is my kind of skillet situation: mushrooms get browned until they smell like a steakhouse, venison gets a quick sear, and then everything gets hugged by a red wine gravy that turns silky thanks to a simple flour slurry and a small knob of butter.

Venison is lean, which is great until it turns dry and a little too intense. This recipe keeps it juicy with smart timing and builds a deep, cozy sauce that rounds out that wild flavor without covering it up. Serve it over mashed potatoes, egg noodles, rice, or even toasted sourdough if you are feeling a little feral in the best way.

Ground venison browning in a skillet with onions and garlic

Why It Works

Big flavor, low drama: browning the mushrooms first builds that savory base fast.
Venison stays tender: quick sear, then it finishes gently in the gravy instead of overcooking.
Red wine does the heavy lifting: it adds depth and a little sweetness, then reduces so it tastes rich, not boozy.
One pan, flexible serving: it is equally at home on mashed potatoes, noodles, or tucked into a toasted roll.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 3 days.

Freeze: Freeze in a sealed container for up to 2 months. The gravy may separate slightly, but it comes back together when reheated.

Reheat: Warm in a skillet over medium-low with a splash of broth or water, stirring until glossy. Microwave works too, but do it in short bursts and stir between so the venison does not get tough.

Common Questions

Does venison taste gamey?

It can, depending on the animal, how it was processed, and how lean it is. This recipe helps by browning mushrooms well, using aromatics, and adding red wine plus Worcestershire to round the edges. If your venison is very strong, add 1 teaspoon balsamic vinegar at the end for a gentle sweet tang.

What red wine should I use?

Use a dry red you would actually drink, like Cabernet Sauvignon, Merlot, Pinot Noir, or a red blend. Avoid anything labeled “cooking wine” because it tends to be salty and flat.

Can I make this without wine?

Yes. Swap the wine for extra beef broth, then add 1 tablespoon balsamic vinegar or 2 teaspoons red wine vinegar for acidity. The flavor will be different but still great.

How do I keep ground venison from drying out?

Two things: do not overcook it, and give it a sauce. Brown it just until it loses the raw look, then let it finish gently in the gravy. If your venison is ultra-lean, add 1 to 2 tablespoons olive oil when browning it, or mix in a little ground pork if you have it.

What temperature should ground venison be cooked to?

For food safety, cook ground venison to 160°F (71°C). The good news is this skillet makes it easy since the meat finishes simmering in the gravy. If you like to be precise, use an instant-read thermometer.

My gravy is too thick or too thin. What now?

If it gets too thick, splash in a bit more broth and stir until silky. If it is too thin, simmer a few extra minutes, stirring, until it reduces and turns glossy.

What should I serve with it?

Mashed potatoes are the obvious move. Egg noodles, polenta, rice, or roasted potatoes also work. Add a green thing on the side like sautéed green beans, a simple salad, or roasted broccoli.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (cast iron or stainless steel is ideal)
Wooden spoon or spatula
Measuring cups and spoons
Small bowl and whisk or fork (for slurry)
Knife and cutting board

I started cooking with venison because it showed up the way good things do: from a friend who hunts, wrapped in butcher paper, with a casual “Use it whenever.” The first time I cooked ground venison, I treated it like beef and wondered why it tasted intense and a little dry. Lesson learned. Now I go straight for a sauce that acts like a safety net, and mushrooms are my favorite cheat code. Brown them hard, add wine, stir, and suddenly it feels like you planned a whole cozy dinner instead of improvising at 6:12 pm.