What to Serve with Venison Steaks (26 Easy Sides)

You’ve got a great venison steak on the grill and need some side dishes to go with it.

Well, weve got 26 great options for you!

Read Also: 10 Best Venison Seasoning Recipes

What to Serve with Venison Steaks

Here are 26 venison steak-friendly side dishes:

Baked Potato Bombs

Baked potatoes dont have to be boring!

Do you ever wish your baked potato was a bit more interesting?

Wish no longer!

Baked potato bombs are simple to create, tasty, and will have everyone at your party wondering how you packed so much flavor into such a little container.

Baked potato bombs are simply packed baked potatoes with sour cream and bacon.

Thats it!

But it’s much more than that. Allow me to tell you about them:

Because the tastes of sour cream and bacon are similar, they go well together.

The sour cream also helps to cut through the bacon’s richness, which is always welcomed.

Brown Sugar-Glazed Carrots

The syrupy glaze and brown sugar characteristics in this meal enhance the natural sweetness of carrots, giving it a wonderful complement to the gamy flavor of venison.

As an extra plus, veggies are high in dietary fiber, which keeps you feeling fuller for longer, requiring fewer plates at your table.

Roasted Sunchokes

Roasted sunchokes make an excellent side dish with venison and are really simple to prepare.

Heres how:

1. Sunchokes should be peeled and cut into quarter-size pieces.
2. Toss the pieces with oil, season with salt and pepper, and roast for 45 minutes at 400°F.
3. After that, sprinkle with garlic powder and serve!

We love them not just because they’re delicious, but also because they’re so easy to make.

There’s no need to stress over anything; just put them in the oven and go about your business while they cook.

Cranberry Sauce

There are a few things to keep in mind while making cranberry sauce.

First and foremost, use whole cranberries rather than the canned variety.

In terms of amount and cooking time, the typical serving size is 1 cup whole berries boiled in 4 cups water.

The berries need around 30 minutes to thoroughly simmer and soften.

You should search for a light pink.When completely cooked, the color of your sauce should be comparable to that of cooked shrimp or crab flesh.

If you want a sugar-free version (for example, if you’re baking it), try substituting honey or agave nectar!

Wild Rice

We often offer wild rice as a side dish with a variety of meats ranging from deer to chicken to pork chops.

Wild rice has a nutty taste that complements practically any kind of meat and provides a pleasant crunch to your dish.

Its peculiar flavor complements the richness and savory flavor of the meat.

Wild rice is available in most grocery shops and even on Amazon (though we understand if you want to support your local store).

Roasted Root Vegetables

Roasted Root Vegetables are an easy dish to prepare.

Simply sprinkle some root veggies (a variety or just one kind) with olive oil and salt, then roast them in the oven on a sheet pan at 425 degrees Fahrenheit until tender.

The time will vary depending on the kind of vegetables used and their size.

If you use sweet potatoes, they will be done sooner than huge beets or carrots.

It is also beneficial to chop your veggies so that they will fit more easily on your sheet pan.

We propose quarter-moon shapes for potatoes and carrots, and thin slices for beets.

If you have space on your sheet pan (which we hope you do), sprinkle everything with fresh thyme before roasting it.It’s not required, but we think it gives a wonderful taste.

And when everything is ready?

Serve!

Baked sweet potatoes

We like this side since it’s fast and simple to make.

Simply wash the sweet potato and cover it in foil before baking it for 45 minutes to an hour (or until soft).

These go well with almost everything you’d eat with conventional potatoes: steak, pork chops, burgers, and so on.

And since the texture is soft and silky, it will absorb the taste of anything else you’re serving!

Sweet potato fries

You may not realize it, but sweet potatoes are an excellent accompaniment to any dish.

They’re a nutritious powerhouse that also tastes great.

They also look very nice on your plate, which is always a bonus.

Here are a few tips and strategies we’ve learned from tossing sweet potato fries into the mix:

• To produce the finest taste and texture, use fresh sweet potatoes that have been kept in a cold, dark spot.
• For the finest taste and crispiness, use vegetable oil. Olive oil is also effective!
• For the best results, bake them at 400 degrees Fahrenheit in a preheated oven.

Season them whatever you want: chili powder, paprika, cayenne pepper, cinnamon sugar!

Simply season with salt and pepper before cooking for some good ol’ fashioned delicious pleasure.

Roasted broccoli

In general, we think this side dish goes well with any kind of meat. However, if you’re eating venison steaks, we suggest roasting some broccoli.

Take a bunch of broccoli, brush it with olive oil, season with kosher salt and pepper, then roast it at 400 degrees Fahrenheit for 20 minutes.

Thats it!

And the final product is a sweet, salty, crunchy side dish that complements your main meal perfectly.

You may even make the florets seem like small trees if you truly want to wow your guests with a show-stopping, delectable side dish!

Simply clip the broccoli stalks’ tips off and put them on the serving dishes.

It’ll be so wonderful that everyone at the table will think the forest came to supper.

Brussels sprouts

It might be scary if you’re new to cooking with this vegetable, but don’t worry!

All you need is a little butter, salt, and pepper to make them into a side dish.

Here are some ideas for making the most of your Brussels sprouts:

• Use small Brussels sprouts so they cook quicker.
• Don’t cook them too long! When they cook for too long, they will turn to mush.
• To avoid burning, sauté your Brussels sprouts in a little amount of oil until they begin to brown. Then add the butter and other ingredients.

Grilled corn on the cob

We suggest serving grilled corn on the cob with your venison dish.

You may grill it ahead of time and keep it warm until ready to eat, or you can toss it on the grill as you prepare your venison (which is how we do it).

Here are some pointers to help you prepare the greatest grilled corn on the cob you’ve ever had:

1. To begin, use fresh corn.The longer corn has been removed off the stalk, the staler it will taste.
2. Second, fry the kernels over high heat until they are browned and slightly blackened.
3. Finally, fry for approximately 5 minutes each side; any less and they’ll be too crispy; any more and they’ll come apart due to overcooking (no one likes mushy corn).

Mashed yams

Mashed yams are ideal for when you want a nutritious and substantial side dish that isn’t too heavy.

They pair well with venison because their sweetness complements the savory taste of the meat.

We suggest pairing these mashed yams with venison steaks.

Here are some pointers to help you get them exactly right:

• Purchase some beautiful yams from your local farmers market or grocery shop.
• Instead of an electric mixer or blender, use a potato masher.
• This ensures that the mashed potatoes have that wonderful chunky texture.
• Add some blue cheese and bacon pieces for added flavor!

Seasoned rice pilaf

You’re undoubtedly aware that we like rice pilaf.

The point is, it goes with almost anything!

Here are several times that we believe call for rice pilaf:

• When you have guests around for supper and want to provide something more than basic white rice or potatoes,
• When you want to add some flavor to an otherwise uninteresting side dish to liven up your routine.
• When preparing a dinner that includes proteins other than meat (such as chicken, pork, fish, or tofu) when you want a substantial side that goes with everything.

Garlic mashed potatoes

It all starts with the potatoes, of course.

You may prepare them from scratch or use pre-seasoned instant mashed potatoes with garlic and butter.

Also see: 15 Mashed Potato Sauces I Can’t Get Enough Of

We like the latter option since it has already done all of the work for you, and all you have to do is add additional butter to taste (we suggest a lot of butter).

Before you start making your mashed potatoes, melt some butter in a skillet over medium heat.

Once melted, add a couple garlic cloves to flavor the butter.

Stir in the instant mashed potatoes until completely blended.

Season with salt and pepper to suit, and for added flavor, try adding chives or other ground herbs!

Candied carrots

Candied carrots are surprisingly simple and tasty, taking just 45 minutes to prepare.

This side dish is perfect for holidays and other special occasions, or if you want to spice up your regular cooking.

Just make sure to plan ahead!

Buttered green beans

Serve these green beans with your next venison dinner and you’ll be glad you did!

They’re exactly the proper amount of sweet and savory, and they complement the meat’s slightly salty taste well.

Our favorite way to serve them is with this very easy garlic butter sauce.

It adds a creamy, wonderful flavor to the beans.

The recipe couldnt be easier!

1. Simply sauté chopped carrots and onions until softened before adding the green beans.
2. Allow them to simmer for 10 minutes, stirring regularly.
3. While they’re cooking, season with salt, pepper, and garlic powder, then finish with butter.
4. Feel free to add some chopped red peppers or cherry tomatoes to these beans if you want to add some color or maybe take away some of the sweetness!

Bon apptit!

Fried zucchini blossoms

This side dish may be used for any occasion, but we suggest it for informal eating with friends and family.

If you’re not sure how to prepare them, here are a few pointers:

• Use enough oil in the pan so that the blooms don’t cling to the bottom or burn (otherwise you should probably reduce the number of blossoms you add at once).
• Keep in mind that they may float when you add them, so be prepared to turn them over if this occurs.
• Turn raise the heat if your blooms aren’t browning quickly enough. They will taste burned if they get too black.
• If your flowers are browning too quickly, reduce the heat!

Balsamic-glazed asparagus

Asparagus is one of the healthiest vegetables available, and a balsamic glaze is a simple way to make the side taste wonderful.

It complements the savory flavor of most meats and is really simple to prepare!

Simply roast it in a high oven (450-500 F) for approximately 20 minutes, or until aromatic and slightly browned at the tips, and then sprinkle with balsamic glaze (we normally use about half a cup for around 3 pounds of asparagus).

Go crazy!

Squash Casserole

This side comes together fast and is simple to clean up after.

It pairs well with almost any meat dish.

Here are some tips for making this tasty dish:

• You may combine the ingredients by hand or with an electric mixer. If you use a mixer, put the squash in first so it doesn’t get muddled up in the blades.
• Use a yellow squash in this dish for a lovely contrast to your main course!
• Be sure to serve it hot!

Simple but Crunchy French Fries

Many people are unaware that making french fries at home is straightforward, particularly when you utilize this unique ingredient: duck fat!

1. All you have to do after mixing the pre-made batter is cut the potatoes into strips and place them in the pan.
2. When the fries are done, put them in the duck fat (available at most specialty stores).
3. They will get crispy on the exterior while remaining soft on the inside as they cook in the fat. When they’re done, sprinkle with coarse salt and serve!

They pair well with venison because of their earthiness and crunchy texture, which balance and contrast pleasantly with the deer’s softness and chewiness.

It’s also a great way to wow your pals who aren’t accustomed to eating gamey meats!

Tater Tots

Tater Tots are ideal for any venison-serving event, from a small gathering of friends to a large game-day party.

Theyre also simple to prepare and reheat, or you may eat them cold if you’re in a hurry.

When building them, you may utilize the following techniques and tricks:

• Use your waffle iron to make the tater tots
• If you want to be creative, try adding cheese and bacon pieces to the mix.
• Use other toppings like rosemary, or truffle oil

Broccoli Au Gratin

This side works exceptionally well in our opinion since it incorporates one of the most unique flavors available: broccoli.

Broccoli may be a bit boring at times, don’t you think?

It’s difficult to infuse broccoli with taste without overpowering what it already has.

And thats where venison comes in!

Whereas some veggies may get buried in a meal with a lot of other components, venison can stand up to broccoli and help it shine by absorbing some of its flavor and complimenting it with its own rich flavor.

If you like venison, we are certain you will enjoy this side dish!

Onion Rings

We enjoy onion rings because they’re simple to cook and go well with a variety of meats and sauces.

1. To begin, thinly slice your onion into extremely tiny rings. This is only necessary if you want your onion rings to appear nice; if it doesn’t matter how they look, you may skip this step and chop the onion however thick or thin you wish.
2. Then, fry them in high oil until well browned on both sides. Your onion rings will not be crispy if your oil is not hot enough. You may also try cooking them in butter instead of oil for added taste (but just a little amount!).
3. When they’re done, drain them on paper towels and season with salt while they’re still hot. This will allow the salt to penetrate the onion slices more effectively than waiting until they have cooled.

Dip your onion rings in ketchup or ranch dressing, but we suggest trying them with a spicy sauce!

Pumpkin Pie

We like to serve our steaks with pumpkin pie, which is simple to cook and complements the gamey flavor of the meat nicely.

It’s also a terrific autumn treat since it’s naturally orange!

Here are some pumpkin pie-making techniques and tricks:

• It should go without saying that you should use fresh pumpkin puree rather than canned pumpkin.
• We normally bake two pies at a time since they go so quickly here!
• We always bake our pies for 40 minutes at 425 degrees.
• It’s time to make the filling creamy without scorching the crust.This is the perfect temperature for us.
• If you’re making a second pie, don’t double the spices unless you want both to taste the same. They may seem to need it after baking for 40 minutes, but believe us, they do not!
• Remember that spices usually taste better when they’re fresh out of the oven!

Deviled Eggs

Deviled eggs go well with any dinner that includes gamey meats like deer, wild boar, or game hen.

They offer a tangy taste to the dish and enhance it rather than competing with it.

The nicest thing about deviled eggs is how simple they are to create.

You may make them with a wide range of components, so there is no precise recipe–just use your creativity!