A Wildly Delicious Venison Dinner in 60 Minutes
This hearty, flavorful dinner combines lean ground venison, fresh poblano peppers, and a golden cornbread topping for a weeknight meal that feels both comforting and special.
Preparing the Filling
Start by blanching deep green poblano peppers to soften them slightly. While the peppers cool, brown a pound of ground venison in a skillet. Season the meat with toasted cumin, granulated garlic powder, chili powder, and kosher salt. Mix in black beans, chopped cilantro, green onion, and a handful of fresh baby spinach for added nutrition and color.
Stuffing the Peppers
Slice each poblano pepper down the length, removing the membrane and seeds. Stuff the peppers with the seasoned venison mixture, then top with your favorite shredded cheese. For a golden, comforting crust, fill the peppers with a pre-made cornbread mix—Jiffy works perfectly! Add a spoonful of salsa for extra flavor and color.
Baking
Preheat the oven to 400°F. Arrange the stuffed peppers in a baking dish and bake for 40–45 minutes, until the cornbread topping is golden and cooked through. Serve warm with sour cream, extra salsa, and avocado slices for a complete, flavorful meal.
Tips for Success
- Blanch the peppers: Helps soften them for easier stuffing and ensures they bake evenly.
- Even filling distribution: Make sure each pepper gets a generous, balanced portion of meat, beans, and spinach (optional).
- Cheese choice: A sharp cheddar, Monterey Jack, or a blend works beautifully.
- Prep ahead: You can assemble the peppers in advance and refrigerate until ready to bake.
This recipe is incredibly flexible and works with a variety of ground wild game meats. Ground elk, antelope, or even venison from different cuts can be substituted for the ground venison, producing the same hearty, flavorful results. Just season the meat the same way and follow the recipe—the cornbread-stuffed poblano peppers will turn out tender, savory, and packed with wild game goodness no matter which protein you use.
Preheat the oven to 400°F.
Blanch poblano peppers to soften, then slice down the length and remove seeds and membranes.
Brown ground venison in a skillet and season with cumin, garlic, chili powder, and salt.
Stir in black beans, cilantro, green onions, and spinach.
Stuff peppers with the meat mixture, top with cheese, and fill with cornbread mix. Add a spoonful of salsa if desired.
Bake at 400°F for 40–45 minutes until cornbread is golden and cooked through. Serve warm with sour cream, salsa, and avocado slices.
More Weekly Wild Game Inspiration
Love wild game? Follow NevadaFoodies on Instagram and Facebook for weekly elk, venison, and antelope recipes, plus tips and kitchen inspiration.
Other Venison Recipes to Try
Venison is incredibly versatile and can be used in a variety of delicious ways beyond medallions or venison schnitzel. From hearty roasts and tender backstrap steaks to flavorful ground venison dishes like meatballs, burgers, or Salisbury steak, there’s a recipe for every occasion. Slow-cooked stews, chili, and venison stroganoff highlight the rich, lean flavor of the meat, while quick pan-seared or grilled cuts let the natural taste shine. With a few simple techniques, venison can be transformed into comforting weeknight dinners, elegant holiday meals, or wild game feasts that impress every time.
Ingredients
- 4-6 large poblano peppers
- 1 lb ground venison (or other ground wild game)
- 1 tsp ground cumin
- 1 tsp granulated garlic powder
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1/2 cup black beans, drained
- 2 tbsp chopped fresh cilantro
- 2 green onions, chopped
- Handful fresh baby spinach (optional)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or blend)
- 1 cup pre-made cornbread mix (Jiffy works)
- Salsa, sour cream, and avocado slices, for serving
Instructions
- Preheat the oven to 400°F.
- Blanch poblano peppers to soften, then slice down the length and remove seeds and membranes.
- Brown ground venison in a skillet and season with cumin, garlic, chili powder, and salt.
- Stir in black beans, cilantro, green onions, and spinach.
- Stuff peppers with the meat mixture, top with cheese, and fill with cornbread mix. Add a spoonful of salsa if desired.
- Bake at 400°F for 40–45 minutes until cornbread is golden and cooked through.
- Serve warm with sour cream, salsa, and avocado slices.
Notes
Bring Wild Game to Your Table
Looking for more ways to turn ground wild game into unforgettable meals? My Wild Game Cuisine Cookbook is packed with easy, flavorful recipes featuring elk, venison, antelope, and more. From weeknight dinners to special occasions, these recipes are designed to help you make the most of every harvest—one delicious story at a time.