Broiled ground venison served on a plate with herbs and lemon wedge

Tender and Juicy Broiled Ground Venison

Name: Tender and Juicy Broiled Ground Venison
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 450 g Ground venison (fresh or thawed); 1 tbsp Olive oil; 1 tsp Salt; 0.5 tsp Freshly ground black pepper; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 2 tbsp Fresh parsley (chopped); n/a n/a Lemon wedges (for serving)

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

easy

10 min

Nutritional value per serving

Calories280kcal

Carbs2gram

Fat15gram

Protein30gram

Ingredients

Quantity

Ground venison (fresh or thawed)450 g
Olive oil1 tbsp
Salt1 tsp
Freshly ground black pepper0.5 tsp
Garlic powder0.5 tsp
Onion powder0.5 tsp
Fresh parsley (chopped)2 tbsp
Lemon wedges (for serving)n/a n/a

This recipe shows you how to broil ground venison until tender and juicy using simple methods ideal for home cooks. Venison is a lean and flavorful meat that cooks quickly, so broiling is a great way to get a nicely browned exterior while keeping the inside tender. The total cost of ingredients is approximately $8 USD (€7, £6, ₹660). Each serving contains around 280 calories, making it a great protein-rich, low-fat option suitable for paleo and keto diets. The recipe is easy in complexity and takes just about 25 minutes total from prep to plate.

Preparation instructions

Preheat the broiler

1Set your oven rack about 10-15 cm (4-6 inches) from the broiler element and preheat the broiler on high for at least 5 minutes to ensure it’s very hot.

Prepare the ground venison

2In a mixing bowl, combine the ground venison with olive oil, salt, black pepper, garlic powder, onion powder, and chopped parsley. Mix gently but thoroughly to evenly distribute the seasonings.

Shape the venison for broiling

3Spread the seasoned venison evenly on a broiler-safe pan or baking sheet lined with aluminum foil for easy cleanup. Press it down to about 1.5 cm (0.6 inch) thickness for even cooking.

Broil the venison

4Place the pan under the preheated broiler and broil for 5 minutes without moving it. Keep an eye on the meat so it doesn’t burn.

Flip and broil again

5Carefully flip the venison slab using a spatula and broil the other side for another 4-5 minutes until the internal temperature reaches 71°C (160°F), which is the safe minimum for ground game meats.

Rest and serve

6Remove from the oven and let the venison rest for 5 minutes to allow juices to redistribute. This helps keep the meat tender. Serve with lemon wedges for a bright contrast.

Cooking Tips

1Always use a meat thermometer to check for doneness. Ground venison must reach 71°C (160°F) internally to be safe to eat due to risk of bacteria on the surface getting mixed in during grinding.

2Avoid cross-contamination by using separate utensils and cutting boards for raw venison and other ingredients. Wash your hands thoroughly after handling raw meat.

3If broilers vary in intensity, adjust the cooking time slightly but always rely on the internal temperature check rather than time alone.

4For extra flavor, you can add a splash of Worcestershire or a pinch of smoked paprika to the seasoning mix.

Equipment

Mixing bowl
Broiler-safe pan or baking sheet
Aluminum foil
Meat thermometer (recommended)
Spatula

Shopping List

[ ] Ground venison (450 g) - approx. $7.00. Choose fresh, firm meat with a deep red color for best quality.
[ ] Olive oil (small bottle, if not on hand) - approx. $3.00. Look for extra virgin for better flavor.
[ ] Garlic powder - approx. $1.50. Check the spice aisle.
[ ] Onion powder - approx. $1.50.
[ ] Fresh parsley (small bunch) - approx. $1.00. Look for crisp, bright green leaves.
[ ] Lemon (for wedges) - approx. $0.50. Pick firm, heavy lemons for juiciness. Total estimated cost: $8-$9 (since some items may be pantry staples)

FAQ

Can I substitute ground beef for ground venison in this broiling method?

Yes, you can use ground beef. Since beef generally has more fat, you may see more fat rendering. Adjust seasonings if desired and still cook to an internal temperature of 716C (1606F) for safety.

How do I know when ground venison is fully cooked when broiling?

Use a meat thermometer to check that it has reached an internal temperature of 716C (1606F). The meat should no longer be pink in the center and juices should run clear.