Venison Burger Bake

Venison Burger Bake

Forget about Meatless Monday’s and celebrate with this Venison Burger Bake topped with cornbread stuffing. Serve warm with a side salad or nothing at all.


  • 1 box cornbread stuffing (cook as directed)
  • 1 pound ground venison
  • 2 tablespoons butter
  • 1 cup zucchini, chopped
  • 1 cup yellow squash, chopped
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, chopped
  • 14.75 ounce cream of mushroom soup
  • 1 cup sour cream
  • salt, to taste


Preheat oven to 400 degrees. Cook cornbread stuffing as directed. Heat a 12 inch cast iron skillet or oven proof skillet over medium heat and brown ground venison. Remove from skillet and set aside. Add butter, zucchini, squash, mushrooms and garlic. Sauté vegetables for 10 minutes until soft. Add cream of mushroom soup, sour cream and venison to the vegetables and gently stir together. Top with stuffing and bake for 30 minutes.

Serve with a fresh green salad.

Venison Burger Bake Venison Burger Bake Venison Burger Bake Venison Burger Bake


  • Reply April 19, 2017


    I made this last night for my family and it is absolutely amazing!! I have dental issues and am highly limited on what I can chew. This is what we like to call in our home a “family favorite”. I’m actually sitting here eating some leftovers for breakfast as I type this comment!! Thank you so much for this lovely dish.

  • Reply January 24, 2016

    T. Bastress

    This is a great recipe! I didn’t have any zucchini so I used butternut squash. I shredded a cup and cubed a cup and followed the recipe as directed. Awesome! Thanks!

  • Reply November 23, 2015

    Art Soborowicz

    Made the venison bake tonight. Used elk instead. Also didn’t have cream of mushroom so used cream of onion instead. Made it the way u said and my wife thought it was a very tasty meal. I thought it was the perfect home feeling meal that I was craving. (AND IT’S MONDAY! Haha..) Thxs for the recipe. Loved it. Art

    • Reply November 23, 2015


      Art – I’m glad both of you liked it… I’m going to try it with cream of onion soup. That sounds really great. I have a tendency to make casseroles like this in the Fall and Winter months. They give me that feeling of warmth and home to. Happy Holidays to you and your family!!! ~Kristy

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