Venison Goetta
Hearty, flavorful, and packed with rustic charm, Venison Goetta is a unique twist on a beloved German-American classic that’s perfect for breakfast or brunch. This recipe combines lean ground venison with the nutty richness of steel-cut oats, slow-simmered to perfection with aromatic spices like sage, thyme, and marjoram for a savory, comforting bite. The addition of garlic and onion enhances the flavor profile, while a slow-cooking technique creates a dense, sliceable loaf that can be pan-fried to crispy, golden perfection. Serve these savory slices alongside eggs, toast, or your favorite hearty side for a meal that’s equal parts satisfying and gourmet. Ideal for meal prep, Venison Goetta is as versatile as it is delicious, offering a protein-rich, mouthwatering way to elevate your breakfast game.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pounds Ground venison
- 2 cups Steel-cut oats
- 6 cups Water
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 2 Bay leaves
- 1 teaspoon Ground sage
- 1 teaspoon Ground thyme
- 1.5 teaspoons Ground black pepper
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground marjoram
- 2 tablespoons Butter or oil for frying (optional)
Instructions
In a large pot, bring the 6 cups of water to a boil over medium-high heat.
Stir in the steel-cut oats and reduce the heat to low. Simmer for about 30 minutes, stirring occasionally to prevent sticking.
Meanwhile, in a large skillet over medium heat, brown the ground venison until fully cooked. Drain any excess fat if necessary.
Add the finely chopped onion and minced garlic to the skillet with the cooked venison. Cook for 3-4 minutes until the onions are translucent and the mixture is fragrant.
Carefully remove the bay leaves from the oat mixture and discard them. Combine the cooked venison mixture with the oats in the large pot.
Add the ground sage, thyme, black pepper, salt, and marjoram to the pot. Stir well to incorporate all the spices evenly.
Continue to cook the mixture on low heat for an additional 60-90 minutes, stirring frequently to prevent burning. The mixture should thicken and become firm enough to hold its shape.
Once fully cooked, transfer the goetta mixture to a greased loaf pan or several smaller loaf pans. Press the mixture firmly to eliminate air pockets and smooth the top.
Allow the loaf to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight, until it is firm enough to slice.
To serve, slice the goetta into 1/2-inch thick slices. Optional: Heat butter or oil in a skillet over medium heat and fry the slices until golden brown on both sides, about 2-3 minutes per side.
Serve hot as a standalone dish, or pair with eggs, toast, or your favorite accompaniments.
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 438 mg | 19% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 0.7 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 553 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
