VenisonWild Recipes

Savory Oats with Venison

Latest posts by Dustyn Carroll (see all)
5.0 from 2 votes

I can’t tell you how excited I am to show you this dish! I only recently discovered the sacrilege called “savory oats.” I always thought oats had to be sweet. It is a shame I formed an assumption about food that I tried only one way for so long; if you have read any of my other recipes you may know I have a curiosity for trying new rule-bending foods. 

For this recipe, standard oats work best, as instant oatmeal is mostly flavored with fruits and sweeteners.  This recipe appeals to multiple flavor receptors: the venison makes the umami receptors ignite, while the syrup appeals nicely to the sweet receptors. Both the sweet and savory pair wonderfully with the eggs, while the onion and garlic invoke “dinner” flavors and the sage “breakfast” flavors. This is truly a versatile meal that can be topped with many different proteins, or fruits, and/or nuts.

The best part about this meal is that it is extremely easy for anyone to make, even with very little culinary experience. This meal is packed with nutritious elements and can be enjoyed at any hour of the day.

Serving Size: 1 serving

Time to make: 15-20 minutes

Also works with: wild pork sausage, quail eggs

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Savory Oats with Venison

Recipe by Dustyn Carroll
5.0 from 2 votes
Course: Venison, Wild Recipes


Prep time


Cooking time


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  • Olive oil

  • 1/2 cup ground venison

  • 2 tablespoons diced onions

  • 1 teaspoon minced garlic

  • 1 cup plain oats

  • 1 cup venison or beef broth

  • 1 oz maple syrup

  • 4-5 mushroom caps, diced

  • 2 tablespoon slivered almonds

  • Salt

  • 1 egg

  • 1 tablespoon sage leaves, minced


  • Heat a small splash of olive oil in a pan over medium heat. Add the ground venison and cook for about 5 minutes or until it is no longer red.
  • Oil a separate skillet over medium heat and add the minced onions and garlic and cook until they’re golden. Add the oats and broth then mix together (The amount of broth depends on how firm or runny you prefer your oats. If you’d like them runnier, you can add more broth or water).
  • When the oats reach the consistency of your choosing, add the maple syrup, mushrooms, and almonds (I like to add the mushrooms at this stage so they don’t get too soggy).
  • Mix in the venison and the fry an egg (to your liking) in the skillet where the venison was cooking.
  • Transfer the oatmeal into a bowl, add the egg, then garnish with fresh chopped sage. Enjoy!

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Dustyn Carroll

Dustyn always had a love for adventure and fostered a love for hunting and fishing after his military career began. He found an appreciation of wild game meats through his co-workers and then jumped into the pursuit of wild meat wholeheartedly. Cooking and serving wild game to his family and friends has become pleasurable achievement which he looks forward to at every new journey.

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