Broiled venison ground meat served with creamy brown gravy on a white plate

Savory Broiled Venison Ground with Rich Homemade Gravy

Name: Savory Broiled Venison Ground with Rich Homemade Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 500 g Ground venison; 2 tbsp Olive oil; 2 tbsp Unsalted butter; 1 medium Yellow onion (finely diced); 2 tbsp All-purpose flour; 2 cups Beef broth (low sodium); 1 tsp Worcestershire sauce; to taste n/a Salt; to taste n/a Freshly ground black pepper; 0.5 tsp Garlic powder

Home Page / Broil Recipes / Broiling Venison: Expert Tips and Techniques

easy

20 min

Nutritional value per serving

Calories320kcal

Carbs5gram

Fat20gram

Protein28gram

Ingredients

Quantity

Ground venison500 g
Olive oil2 tbsp
Unsalted butter2 tbsp
Yellow onion (finely diced)1 medium
All-purpose flour2 tbsp
Beef broth (low sodium)2 cups
Worcestershire sauce1 tsp
Saltto taste n/a
Freshly ground black pepperto taste n/a
Garlic powder0.5 tsp

This recipe will guide you through broiling venison ground to juicy perfection and creating a rich, flavorful gravy to serve alongside. Venison is a lean, flavorful meat that requires careful cooking to stay tender and safe to eat. Broiling cooks the meat quickly at high heat, ideal for a tasty crust and juicy interior. The homemade gravy complements the venison beautifully, adding moisture and rich flavor. The total estimated cost of ingredients is approximately $10 USD, €9, £8, and ₹800. This dish serves 4 and contains about 320 kcal per serving. It suits a moderate protein, low-carb diet, is easy to prepare, and requires about 35 minutes total, including preparation and cooking time.

Preparation instructions

Preheat the broiler

1Start by preheating your oven's broiler to high and position a rack about 15 cm (6 inches) from the heat source. This ensures even cooking and a nice crust on the venison.

Prepare the venison for broiling

2In a mixing bowl, combine the ground venison with salt, pepper, and garlic powder. Mix gently to evenly distribute the seasonings without overworking the meat to keep it tender.

Broil the venison ground

3Form the seasoned venison into a flat, even layer using a broiler-safe pan or rimmed baking tray. Drizzle 1 tbsp of olive oil over it to prevent sticking. Broil for about 10 minutes, then carefully flip the meat to broil the other side for another 8-10 minutes. Use a meat thermometer to check the internal temperature; it should reach at least 71°C (160°F) for safety. Proper temperature ensures the venison is fully cooked and safe to eat.

Prepare the gravy base

4While the venison is broiling, melt butter in a medium saucepan over medium heat. Add diced onions and sauté for 5 minutes until translucent and soft, building a flavorful base for your gravy.

Make the gravy roux

5Sprinkle flour over the softened onions and stir continuously for 1-2 minutes to cook out the raw flour taste. This mixture will thicken your gravy.

Add broth and flavorings

6Gradually pour in the beef broth while stirring to avoid lumps. Add Worcestershire sauce, then bring the mixture to a simmer. Continue to cook for 5-7 minutes until the gravy thickens to your desired consistency.

Combine and serve

7Once the venison has reached the safe internal temperature and is nicely browned, remove it from the broiler. Serve the broiled venison with the warm homemade gravy spooned over the top. Enjoy immediately for the best taste.

Cooking Tips

1Use a meat thermometer to verify the venison's internal temperature for food safety and avoid dryness.

2To prevent cross-contamination, always wash hands and utensils after handling raw venison.

3If you prefer, substitute beef broth with vegetable broth for a different flavor profile.

4For a smoother gravy, strain the mixture before serving or blend lightly with an immersion blender.

5Leftover venison gravy pairs well with mashed potatoes or roasted vegetables.

Equipment

Oven with broiler
Broiler-safe pan or rimmed baking tray
Medium saucepan
Wooden spoon or whisk
Meat thermometer
Mixing bowl
Knife and cutting board (for dicing onion)

Grocery Shopping List

[ ] Ground venison (500 g) – Approximately $7.00. Look for fresh, bright red meat with minimal fat.
[ ] Olive oil (small bottle or use your own) – Approximately $0.50 for the amount used. Choose extra virgin for flavor.
[ ] Unsalted butter (a stick or small pack) – Approximately $1.00. Unsalted avoids extra salt in the recipe.
[ ] Yellow onion (1 medium) – Around $0.30. Choose firm onions with no sprouting.
[ ] All-purpose flour (small bag or use existing) – About $0.20 for quantity used.
[ ] Beef broth, low sodium (2 cups) – Approximately $1.00, or use bouillon cubes with water.
[ ] Worcestershire sauce (small bottle) – Approx. $1.00. Adds umami depth.
[ ] Basic pantry items: salt, pepper, garlic powder (minimal costs, likely already owned).

Total estimated cost: $10.00

Tips: Choose venison from a trusted butcher or grocery meat counter for best freshness. Use low sodium broth to control saltiness in your final dish.

FAQ

What is the safe internal temperature for ground venison?

Ground venison should be cooked to an internal temperature of at least 71°C (160°F) to ensure harmful bacteria are destroyed and it is safe to eat.

Can I use a regular oven if I don't have a broiler?

Yes, you can cook the venison in a preheated oven at 200°C (400°F) for about 20 minutes, flipping halfway through, though broiling gives a nice crust and quicker cooking.

How do I avoid dry venison when cooking?

Avoid overcooking; use a meat thermometer to check temperature. Ground venison cooks quickly and is lean, so careful timing is key. Also, don't overmix the meat when seasoning.

Can I make the gravy without onions?

Yes, you can omit onions and still make a flavorful gravy using butter, flour, broth, and Worcestershire sauce. Onions add sweetness and texture but aren't essential.