Smoked Ground Venison

This smoked ground venison is slow-smoked with a deep smoky flavor. It’s perfect for chili, pasta, or other easy ground venison recipes.

Slow-smoking large cuts of meat are popular, but have you ever considered smoked ground meat, like ground venison? It’s possible! You can get a nice smoky flavor to your ground venison on your smoker or pellet grill, just like you would any other meat. Be sure to check out the notes section below for some tips on increasing smoke on a pellet grill.

Ingredients needed

• 1 pound ground venison
• 1 tsp. salt
• 1 tsp. black pepper

How to make smoked ground venison

• Preheat your smoker or pellet grill to 200 degrees F.
• Add the ground venison, salt, and pepper to a cast-iron skillet, or other high-heat skillet and mix to combine.
• Place the skillet onto the smoker and slow-smoke for 60-75 minutes.
• The meat will begin to caramelize as it slowly cooks; break it up and keep it loose as it cooks.
• When there is little to no pink coloring remaining, remove from grill.
• Serve in chili, pasta dishes, tacos, and more!

Recipe FAQs and Notes

How can I get more smoke flavor on a pellet grill?

If you’re using a traditional smoker, you most likely will be able to get a strong smoke flavor. Sometimes, with a pellet grill, the smoke isn’t as intense.

• If you’re using a Traeger pellet grill, depending on the model, there may be a smoke setting. Review your owner’s manual on how to utilize this setting.
• Also, the lower the temperature, the more smoke you should get. However, you may have to extend the cooking time if you go much below 200 degrees F.
• Also, test different types of pellets as they’re all different, and some produce a stronger smoke flavor.

Can you freeze ground venison?

Yes, you can store any leftovers in the refrigerator for up to three days. If you’d like to freeze the smoked ground venison, place into an air-tight container and freeze for up to three months. The smoke flavor may weaken a bit over time.

Can you eat venison medium-rare?

Yes, venison is best served at medium-rare. Because it’s a leaner meat, it may dry out faster. With this smoked ground venison recipe, it’s best to cook to the point of little to no pink remaining.

Recipe notes

• The meat will caramelize and stick together as it cooks. Check on it periodically to break any large chunks up and keep it loose.
• Cook to the point of little to no pink remaining.
• Refrigerate leftovers for up to three days and freeze for up to three months.

Recommended kitchen resources for this recipe

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Use this smoked ground venison in these recipes!

• Spaghetti Sauce made with Ground Venison
• Loaded Venison Queso Dip
• Venison Stuffed Jalapeño Peppers
• BBQ Bourbon Venison Meatballs

Try these additional Traeger pellet grill recipes!

• Cheesy Smoked Potatoes
• Smoked Baked Beans
• Elk Sirloin Steak and Potato Foil Packs

Smoked Ground Venison Recipe