This easy homemade Hamburger Helper ground venison recipe has deer meat, macaroni, and a flavorful cheesy cheddar sauce! It’s total comfort food that’s easy to make and ready in about 30 minutes.
1poundground venisondeer, elk, or even substitute ground beef
2tablespoonstomato pasteor ketchup
1teaspoonpaprika
½teaspoongarlic powder
½teaspoononion powder
½teaspoonchili powder
1cupElbow macaroniuncooked
3cupsbeef broth
1 ½cupcheddar cheesesharp or mild, freshly grated
Instructions
Start by browning the venison and onion powder in an extra large skillet or Dutch oven. Once it's browned, stir in the tomato paste, garlic powder, paprika and chili powder.
Add in the broth and bring the mixture to a simmer or low boil. Then stir in the uncooked macaroni.
Cook, stirring occasionally, until the pasta is tender and most of the liquid is soaked up. Grate the cheddar while it’s simmering away. Stir in the cheese, and season to taste with salt & black pepper.
Once it's finished cooking, remove the pasta from the stovetop and let it sit for five minutes before serving.
Notes
SUBSTITUTIONS AND VARIATIONS
Give this ground venison recipe your own twist! Add jalapeños, adjust the seasonings, double or reduce the amount of meat.
Make it veggie-ful. While browning the meat, add chopped bell peppers, black olives, or even cubed sweet potatoes. During the last five minutes of cooking, stir in fresh spinach leaves.
If you want to switch it up, change up the cheese! I really like a spicy pepper jack. Or leave this delicious recipe as is, but garnish it with freshly grated parmesan cheese.
You can use ground beef, ground turkey or ground chicken instead of venison if that’s more your thing.
Stir in ½ cup of sour cream just before serving to make the sauce a little tangier.
Substituting other noodles, like bowtie or egg noodles, will make the cooking time vary slightly and you may need to adjust the liquid. I've only made it with macaroni, so I can't make a recommendation for this.
HOW TO STORE LEFTOVERS
The leftover venison hamburger helper will keep well in the refrigerator for about 3-4 days in an airtight container. To reheat leftovers, use a small saucepan on the stove and heat it slowly. Another option is to microwave the leftovers. Just be aware that the rich flavor of the leftover meat will change with reheating, and the noodles will absorb more liquid as it sits in the fridge. This recipe doesn't hold up well to freezing.
