What to Serve with Venison Steaks (26 Easy Sides)


You’ve got a nice venison steak coming off the grill, and you’re looking for some side dishes to go with it.

Well, we’ve got 26 great options for you!

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What to Serve with Venison Steaks

Here are 26 side dishes that go well with venison steaks:

Baked Potato Bombs

Baked potatoes don’t have to be boring!

Do you ever find yourself wishing your baked potato was a little more exciting?

Wish no longer!

Baked potato bombs are easy, delicious, and will make everyone at the party wonder how you managed to fit so much flavor into such a small package.

Baked potato bombs are simply sour cream and bacon stuffed into a baked potato.

That’s it!

But it’s so much more than that. Let me tell you about them:

Sour cream is first-rate when paired with bacon, because the two share similar flavors.

The sour cream also helps cut through the richness of the bacon, which is always appreciated.

Brown Sugar-Glazed Carrots

The natural sweetness of carrots is intensified by the sugary glaze and brown sugar flavors in this dish, making it a perfect compliment to the gamy taste of venison.

And as an added bonus, vegetables are packed with dietary fiber to keep you feeling full longer, so you’ll need fewer plates at your table.

Roasted Sunchokes

Roasted sunchokes are a great side dish for venison, and they’re super easy to make.

Here’s how:

  1. Peel your sunchokes and chop them into pieces about the size of a quarter.
  2. Toss those pieces in oil, salt and pepper, and roast them for 45 minutes at 400 degrees Fahrenheit.
  3. After that, sprinkle on some garlic powder and eat!

We love these not only because they’re tasty, but also because they’re so simple.

No need to fuss over anything—just toss ’em in the oven and go on with life while they cook.

Cranberry Sauce

When preparing cranberry sauce, there are a few things to consider.

First, be sure to use whole cranberries over the pre-made stuff that comes in the can.

In terms of quantity and cooking time, the average serving size is 1 cup of whole berries with 4 cups of water to boil them in.

It takes about 30 minutes for the berries to fully cook and soften.

You should look for a pale pink color—the color of your sauce should be similar to the color of cooked shrimp or crab meat when fully cooked.

If you’d like a version without added sugar (i.e., if you’re baking it), try adding some honey or agave nectar instead!

Wild Rice

We often serve wild rice as a side dish for any number of meats from venison to chicken to pork chops.

Wild rice typically has a nutty flavor that goes well with almost any kind of meat and adds a nice crunch to your meal as well.

Its distinctive taste is a great foil to the richness and savoriness of the meat itself.

You can find wild rice in most grocery stores or even on Amazon (although we understand if you want to support your local store).

Roasted Root Vegetables

Roasted Root Vegetables are pretty simple to make.

Just take some root vegetables (you can use a variety or just stick with one kind), toss them in olive oil and salt, then roast them in the oven on a sheet pan at 425 degrees Fahrenheit until they’re soft.

The time will vary depending on the type of veggies you use and how big they are.

If you’re using sweet potatoes, they’ll be done sooner than if you’re using large beets or carrots.

It’s also helpful to cut your vegetables so they fit on your sheet pan more easily.

We recommend cutting potatoes and carrots into quarter-moon shapes, and cutting beets into thin slices.

If you have room on your sheet pan (and we hope you do) feel free to sprinkle everything with a little bit of fresh thyme before roasting it—it’s not necessary, but we find it adds a really nice flavor.

And when everything is ready?


Baked sweet potatoes

We love this side because they’re quick and easy to bake.

Simply wash the sweet potato, wrap in foil and bake it at 350 degrees for 45 minutes to an hour (or until tender).

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These are great with just about anything you’d eat with regular potatoes: steak, pork chops, burgers, etc.

And the texture is soft and smooth—it’ll soak up the flavor of whatever else you’re serving!

Sweet potato fries

You might not know it, but sweet potatoes make a great addition to any meal.

They’re a nutritional powerhouse and they taste incredible.

Not to mention they look pretty cool on your plate, which is always a plus.

Here are a few tips and tricks we’ve picked up from our experience throwing sweet potato fries into the mix:

  • Use fresh sweet potatoes that have been stored in a cool, dark place to achieve the best flavor and texture.
  • Use vegetable oil for the best flavor and crispiness. Olive oil works too!
  • Make sure your oven is set at 400 degrees when you bake them for the best results.

You can season them with whatever you’d like: chili powder, paprika, cayenne pepper, cinnamon sugar!

Just add a little bit of salt and pepper before cooking them for some good ol’ fashioned savory goodness.

Roasted broccoli

In general, we feel like this side dish is great alongside any kind of meat. But if you’re having venison steaks in particular, we recommend roasting some broccoli.

It’s pretty simple: take a bunch of broccoli, spray it with some olive oil, sprinkle it with kosher salt and pepper, and then roast it at 400 degrees Fahrenheit for 20 minutes.

That’s it!

And the end result is a side dish that’s sweet and salty and crunchy—the perfect complement to your main course.

And if you’re really looking to impress your guests with a show-stopping, delicious side dish, you can even make the florets look like little trees!

Just cut the tops off the broccoli stalks and arrange them on the serving plates.

It’ll be so good you’ll have the whole table convinced that the forest came to dinner.

Brussels sprouts

If you’re new to cooking this vegetable, it can be intimidating—but don’t worry!

All they need is a little bit of butter, salt, and pepper and you’ve got yourself a side dish.

Here are some tips and tricks for getting the most out of your Brussels sprouts:

  • Use small Brussels sprouts so they cook quicker.
  • Don’t overcook them! They’ll turn into mush when they cook for too long.
  • The best way to prevent burning is to cook your Brussels sprouts in a little bit of oil first until they start to brown. Then add in the butter and other ingredients.

Grilled corn on the cob

We recommend serving grilled corn on the cob alongside your platter of venison.

You can grill it up in advance and keep it warm until you’re ready to eat, or even throw them on the grill while you’re cooking your venison (that’s how we do it).

Here are some tips and tricks to help you make the best grilled corn on the cob ever:

  1. First, use fresh corn—the longer that corn has been off the stalk, the staler it will taste.
  2. Second, cook over high heat so the kernels get browned and slightly charred.
  3. And finally, cook for about 5 minutes per side—any less and they’ll be too crunchy; any more and they’ll just fall apart from being overcooked (no one wants mushy corn).

Mashed yams

Mashed yams are perfect for when you want a side dish that is both healthy and hearty, without being too heavy.

They go great with venison, because the sweetness of the yams compliments the savory flavor of the venison.

We recommend serving these mashed yams with venison steaks.

Here are some tips and tricks to get them just right:

  • Get yourself some really nice looking yams from your local farmer’s market or grocery store
  • Use an actual potato masher instead of an electric mixer or blender
  • This ensures that you get that nice chunky texture that makes mashed potatoes so satisfying
  • Add some blue cheese and bacon bits to give them an extra kick!

Seasoned rice pilaf

You probably already know that we love our rice pilaf.

The thing is, it’s so good with just about everything!

Here are some occasions that we think suit well with rice pilaf:

  • When you’re having people over for dinner and want to serve up something more exciting than plain white rice or potatoes
  • When you want to spice up your routine by adding a little extra flavor to your otherwise bland side dish
  • When you’re putting together a meal that involves proteins other than meat (like chicken, pork, fish, or tofu) and want a hearty side that suits well with everything.
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Garlic mashed potatoes

It all starts with the potatoes, of course.

You can make them from scratch, or use instant mashed potatoes that have already been seasoned with garlic and butter.

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We like the latter option because it has already done all the work for you, and you can just add more butter to your liking (We recommend a lot of butter).

Before you dish out your mashed potatoes, go ahead and put some butter in a saucepan on medium heat until it melts.

Once melted, add in a few cloves of chopped garlic to infuse the butter.

Add in your instant mashed potatoes and stir until well-combined.

Add some salt and pepper to taste—and if you want some extra flavor, try adding in chives or other ground herbs!

Candied carrots

Candied carrots are incredibly easy and flavorful, and take just about 45 minutes to cook.

This side dish is great for holidays and other special occasions, or if you’re just looking to add something extra in your day-to-day cooking.

Just make sure to plan ahead!

Buttered green beans

Serve these green beans with your next venison feast and you’ll be happy you did!

They’re just the right amount of sweet and savory, and they go great with the slightly salty flavor of the meat.

Our favorite way to make them is to toss them in this amazingly simple garlic butter sauce.

It makes the beans taste super creamy and delicious.

The recipe couldn’t be easier!

  1. Just sauté diced carrots and onions until they soften and then add the green beans in.
  2. Let them cook for about 10 minutes, stirring occasionally.
  3. Add salt, pepper, and garlic powder while they cook, as well as butter once they’re done.
  4. If you want to add some color to these beans or even take away some of the sweetness, feel free to throw in some diced red peppers or cherry tomatoes!

Bon appétit!

Fried zucchini blossoms

You can use this side dish for any occasion you wish, but we recommend it for casual dining with friends and family.

If you’re not sure how to cook them, here are a few key tips:

  • Use enough oil in the pan so that when the blossoms go in they don’t stick to the bottom or burn (or else you should probably cut back on how many you add at once).
  • Remember that they might float when you add them, so be ready to flip them over if they do.
  • If your flowers aren’t browning fast enough, turn up the heat—but watch out! If they get too dark they’ll taste burnt.
  • And if your flowers are browning too fast, turn down the heat!

Balsamic-glazed asparagus

Asparagus is one of the best veggies around for health reasons, and balsamic glaze is a simple way to make the side taste amazing.

It pairs well with the savory taste of most types of meat, and it’s super easy to cook!

Just roast it in a hot oven (around 450-500 F) for about 20 minutes—or until they’re fragrant and slightly browned at the tips—and then drizzle on some balsamic glaze (we usually use about half a cup for about 3 lbs of asparagus).

Go crazy!

Squash Casserole

This side can be mixed up quickly, and it’s super easy to clean up after.

It pairs well with almost any meat dish.

Here are some tips for making this tasty dish:

  • You can mix the ingredients by hand or use a mixer. If you choose the mixer, be sure to put the squash in first so it doesn’t get mushed up in the blades.
  • Try using a yellow squash for this recipe for a nice contrast with your main meal!
  • Be sure to serve it hot!

Simple but Crunchy French Fries

A lot of people don’t realize that french fries are simple to make at home, especially when you use this special ingredient: duck fat!

  1. After mixing up the pre-made batter, all you have to do is cut the potatoes into strips and put them in the pan.
  2. Once the fries are ready, toss them in the duck fat (which can be found at most specialty markets).
  3. As they cook in the fat, they’ll get crispy on the outside while staying tender on the inside. Once they’re done, sprinkle them with coarse salt and enjoy!
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They go great with venison because of their earthiness and crispy texture, which balance out and contrast nicely with the softness and chewiness of the venison.

It’s also a good way to treat your friends who aren’t used to gamey meats!

Tater Tots

Tater Tots are great for any occasion you’re serving venison for—from just a few friends to a big game-day gathering.

They’re also easy to make and reheat, or you can even eat them cold if you’re in a rush.

You can use these tips and tricks when making them:

  • Use your waffle iron to make the tater tots
  • If you want to get creative, add different things into the mix like cheese and bacon bits
  • Use other toppings like rosemary, or truffle oil

Broccoli Au Gratin

We think this side works especially well because it features one of the most distinctive tastes out there: broccoli.

You know how broccoli can be a little… bland sometimes?

It’s hard to infuse broccoli with much flavor without drowning out what it does have.

And that’s where venison comes in!

Whereas other vegetables might get lost in a dish that also has a lot of other ingredients going on, venison can stand up to broccoli and help it shine by soaking up some of its flavor and complementing it with its own robust taste.

If you love venison, we know you’ll love this side dish!

Onion Rings

We like onion rings because they’re easy to make and they go well with a lot of different meats and sauces.

  1. First, you want to slice your onion into very fine rings. This is only important if you want your onion rings to be pretty, so if it doesn’t matter how they look, feel free to skip this step and just cut the onion however thick or thin you want.
  2. Next, cook them in hot oil until they’re nice and browned on all sides. If your oil isn’t hot enough, your onion rings won’t be crispy—so this is important! You could also try frying them in butter instead of oil for even more flavor (but do use an appropriate amount!).
  3. When they’re done cooking, drain them on some paper towels and season with salt while they’re still warm. This will get the salt into the onion slices better than if you waited until after they cooled down.

You can serve your onion rings with ketchup or ranch dressing for dipping, but we recommend trying them with a spicy sauce!

Pumpkin Pie

We love serving our steaks with pumpkin pie, which is easy to make and goes perfectly with the gamey taste of your meat.

It’s also a great dessert for a fall meal because it’s naturally orange!

Here are some tips and tricks we use when making pumpkin pie:

  • It goes without saying that you should use real pumpkin puree, not canned pumpkin.
  • We usually make two pies at a time because they go so fast around here!
  • We always bake our pies at 425 degrees for 40 minutes.
  • We find this is the best temperature/time to get the filling nice and creamy without burning the crust.
  • If you’re going to make a second pie, don’t double the spices if you want them both to taste the same. They might seem like they’d need it after baking for 40 minutes, but trust us—they don’t!
  • And remember that spices always taste stronger when they’re hot out of the oven!

Deviled Eggs

Deviled eggs are the perfect accompaniment to any meal that features gamey meats like venison, wild boar, or game hen.

They add tangy flavor to the dish, and they complement the meal instead of competing with it.

The best part about deviled eggs is that they’re so easy to make.

You can use a whole variety of ingredients for them, so there’s no perfect recipe—just use your imagination!

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Ethan Smith is a seasoned marine veteran, professional blogger, witty and edgy writer, and an avid hunter. He spent a great deal of his childhood years around the Apache-Sitgreaves National Forest in Arizona. Watching active hunters practise their craft initiated him into the world of hunting and rubrics of outdoor life. He also honed his writing skills by sharing his outdoor experiences with fellow schoolmates through their high school’s magazine. Further along the way, the US Marine Corps got wind of his excellent combination of skills and sought to put them into good use by employing him as a combat correspondent. He now shares his income from this prestigious job with his wife and one kid. Read more >>