Excellent recipes for venison with cream sauce 5 different ways. Get inspired!

Do you like game and wondering what to prepare from it this time?

Try our luxurious recipes for venison in cream in 5 different variations.

We have prepared steaks, ribs, but also pasta with minced meat for you.

Choose your favorite!

Venison steaks in cream mushroom sauce

Marinated venison steaks pan seared and served with a perfect creamy mushroom and white wine sauce will delight your taste buds and you won’t be able to get enough. See for yourself!

What you will need

For the venison steaks:

• 4 venison steaks
• 2 tablespoons Dijon mustard
• 2 cloves of garlic, chopped
• 1 tablespoon of soy sauce
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon black pepper
• 1 tablespoon of vegetable oil

For the sauce:

• 4 tablespoons of butter
• 230 g of mushrooms, thinly sliced
• 2 cloves of garlic, chopped
• 1 tablespoon plain flour
• ½ cup white wine (or more chicken stock)
• ½ cup chicken stock
• ¾ cup whipping cream
• 1 teaspoon Dijon mustard
• ½ teaspoon Worcestershire sauce
• ½ teaspoon of salt
• ¼ teaspoon black pepper

Method

• First, prepare the marinade for the steaks.
• Mix Dijon mustard, garlic, soy sauce, Worcestershire sauce and pepper.
• Using paper towels, dry the steaks thoroughly to remove the blood.
• Coat the venison steaks with the marinade on all sides.
• Place the steaks on a plate and cover with plastic wrap.
• Let sit at room temperature for 1 hour (or overnight in the refrigerator).
• Lightly pat the steaks dry again with a paper towel to remove excess marinade.
• Heat a cast iron skillet over medium-high heat with 1 tablespoon oil.
• Sear the steaks for about 4-6 minutes on one side, then flip and sear for another 4-6 minutes, or until the internal temperature of the meat reaches about 54-57 degrees Celsius for medium-rare.
• The total cooking time of the steaks will vary depending on their thickness.
• If the steaks are thicker than 2.5 cm, sear them on the side as well, about 1-2 minutes.
• Transfer the seared steaks to a clean plate.
• Cover them loosely with foil and let them rest.
• In the same skillet, melt 2 tablespoons of butter over medium-high heat.
• Add mushrooms and sauté until browned, about 2-3 minutes.
• Melt the remaining 2 tablespoons of butter in the same pan.
• Add the garlic and flour and cook for 1 minute.
• Pour in the white wine and whisk to combine.
• Let it cook for 1 minute, then pour in the chicken stock and whipping cream.
• Add Dijon mustard, Worcestershire sauce, salt and pepper.
• Whisk to combine.
• Reduce the heat to medium and cook for about 5 minutes, whisking frequently, until the mixture thickens to a sauce consistency.
• Serve the steaks with the sauce.
• Enjoy it!

Roasted venison ribs with a creamy vegetable sauce

This is the absolute bomb! Oven-roasted venison ribs served with root vegetable, cream, red wine and juniper sauce are simply something you have to love. Try this simple recipe that your whole family will love.

What you will need

• 1 venison rib weighing approx. 1.5 kg
• 120 g of bacon
• 3 carrots
• 2 onions
• 200 g of celery
• 2 parsnips
• salt
• freshly ground pepper
• 1 tablespoon of clarified butter
• 150 ml of dry red wine
• 1 teaspoon of juniper berries
• 2 bay leaves
• 1 teaspoon whole pepper
• 400 ml of venison broth
• 150 ml whipping cream

Method

• Rinse, dry and cut the ribs.
• Cut the bacon into strips and place it on top of the ribs.
• Peel and dice the carrot, onion, celery and parsnip.
• Preheat the oven to 160°C.
• Salt and pepper the ribs.
• Heat the oil in an oven-safe pan and fry the meat and bacon on all sides.
• Spread the prepared vegetables around the meat and fry briefly.
• Pour the wine into the pan and add the juniper, bay leaves, peppercorns and a little stock.
• Place the pan in the oven and bake for about 30 minutes.
• Add more broth to the pan as needed and baste the meat frequently with the breadcrumbs.
• Remove the ribs from the pan, wrap them in aluminum foil, place them in the switched off oven and let them rest on the rack.
• Strain the sauce through a sieve into a saucepan, add cream and simmer until creamy.
• Thicken with a little cornstarch if desired.
• Season with salt and pepper.
• Remove the ribs from the oven and slice.
• Arrange on a plate and drizzle with sauce.
• Serve with the rest of the sauce.
• Depending on taste, also serve with dumplings, apples, chestnuts and grape wine.

Meatballs with bourbon cream sauce

Flavorful little meatballs served with a creamy bourbon and shallot sauce will become one of the best meals you’ll ever eat. Plus, they’re easy to make, low-carb, keto, and gluten-free.

What you will need

For the meatballs:

• 500 g of ground venison
• 200 g of minced pork
• 3 sage leaves, finely chopped
• 1 egg
• 1 teaspoon of salt
• ½ teaspoon of pepper
• olive oil for frying

For the sauce:

• ½ cup whipping cream
• ¼ cup bourbon
• 1 chopped shallot

Method

• Mix ground venison, ground pork, egg and spices.
• Form approximately 32 balls with a diameter of approximately 4 cm.
• Heat a heavy pan over high heat.
• Add a little olive oil.
• Add the meatballs and fry them for about 5 minutes on each side.
• Turn off the stove.
• Transfer the balls to an oven-safe container and bake for another 5 minutes at 175°C.
• Pour some bourbon into the pan and scrape up the leftovers from the day.
• Turn the stove on to medium.
• Add the shallots.
• Whisk and use a whisk to loosen the browned bits in the pan.
• Add the cream and cook until the sauce thickens.
• Transfer the meatballs to a serving tray and spoon the sauce over them.
• Serve immediately.

Pasta with ground venison and creamy tomato sauce

This dish is perfectly cheesy, creamy and soooo delicious! Who doesn’t love macaroni and cheese? And when you add ground venison to it, you have something so delicious that you’ll want to eat it over and over again.

What you will need

• 200 g pasta (use large shells)
• 1 tablespoon of oil
• 500 g of ground venison
• 1 large shallot, chopped
• 4 cloves of garlic
• 2 jalapenos, pan-fried, seeded and chopped
• 1 tablespoon of Italian seasoning
• 1 teaspoon of smoked paprika
• 1.5 teaspoons of salt
• ½ teaspoon ground black pepper
• 2 tablespoons plain flour
• 1 cup venison or beef broth
• 1 cup tomato sauce
• ¾ cup whipping cream
• 230 g of cheddar, grated
• chopped parsley for garnish

Method

• Cook the pasta al dente and set aside.
• Place a large pot or pan on the stove over medium-high heat.
• Add the oil, shallots, garlic and jalapeno.
• Sauté for 2 minutes, stirring frequently
• Add the ground meat and season with Italian seasoning, salt, smoked paprika and black pepper.
• Let the meat brown.
• Stir in the flour and let brown for 1 minute.
• Add the stock and scrape up the browned bits from the bottom of the pan.
• The stock should thicken slightly within a few minutes.
• Reduce the heat to low and add the tomato sauce, whipping cream and cheese.
• Mix well until the cheese is completely melted and incorporated into the mixture.
• Serve immediately garnished with chopped parsley.

Stewed venison with root vegetables and paprika butter

A wonderful rustic stew that is perfect for colder days as it warms you up nicely. It is hearty, delicious and will appeal even to those who are not twice in love with venison.

What you will need

For the paprika butter:

• 110 g butter, room temperature
• 1 teaspoon ground paprika
• salt and ground black pepper

For the goulash:

• 700 g of venison suitable for stew, cut into 2.5 cm pieces
• ¼ cup olive oil
• 1 carrot, sliced
• 1 yellow onion, chopped
• 1 clove of garlic, chopped
• 1 tablespoon tamari
• 1 cup whipping cream
• ½ cup of water
• 1 tablespoon of dried rosemary
• 1 teaspoon ground paprika
• 3 dried juniper berries
• 600 g celery, peeled and diced
• 2 tablespoons of butter
• salt and ground black pepper

Method

• Mix the butter and paprika thoroughly in a bowl.
• Salt and pepper to taste.
• Postpone for later.
• Heat half of the olive oil in a large, heavy-bottomed cast-iron skillet over medium-high heat.
• Brown the meat in batches until well browned.
• Season generously with salt and pepper.
• When the last batch of meat is golden brown, remove from the pan and set aside for later.
• Add the carrot, onion and garlic and the remaining oil to the pan.
• Sauté for a minute or two.
• Return the meat to the pan along with the tamari, whipping cream, water and spices.
• Bring to a boil.
• Close the lid, reduce the flame and let it cook for 1.5 hours.
• Stir once in a while.
• Fry the celery in butter in a separate pan until golden.
• With about 15-20 minutes of cooking time remaining, add the celery to the stew.
• Serve the stew with paprika butter.

And how did you like our recipes for venison in cream today? Write to us in the comments!