Venison, veggies and cheese make for a tasty meal on the fly

Sometimes, you’ve just got to play things by ear in the kitchen, grab whatever ingredients you’ve got handy and throw it all in a skillet.

If you’re anything like me, then you’re down to your last few packages of venison from last season’s harvest and making room in the freezer for more wild game. As long as you’ve got some ground meat, you’re good to go. Hamburger meat processed from white-tailed deer is perfect for throwing something tasty together on the fly.

This recipe includes a smorgasbord of veggies and cheeses that simply add flavor and texture to the wild game. From zucchini noodles and sweet peas, to onion, cheddar and feta cheese, there’s a variety of components that make this dish delicious.

It’s as simple as browning the venison, mixing in all the rest and letting your stovetop do the rest. Get ready for a quick, easy meal that can stand alone, both on a plate or in a bowl. No side dishes are necessary. Just grab a fork and dig in.

Venison Burger and Veggie Skillet

Photo by Capt. Nate Skinner

2 pounds venison hamburger meat

12 ounces zucchini noodles

8 ounces canned sweet peas

1 cup chopped onion

Salt

Coarse ground black pepper

Shredded cheddar cheese

Feta cheese crumbles

Brown the ground venison meat in a large skillet on medium heat. Season the meat to taste with black pepper and salt. Mix in chopped onion, peas and zucchini noodles.

Sauté for a few minutes until veggies are tender.

Mix in some shredded cheddar cheese and feta cheese.

Serve and enjoy.