Recipe: Creamed Venison and Peas

Brad Fenson creams together peas and venison in this wild-game take on a British classic.

by
posted on April 3, 2025
** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. **
Pease And Venison Lede 2

My Nana made British-style creamed peas on toast when I was growing up. It was always a special meal; I still make it for my family. It is similar in structure to creamed chipped beef, and the idea of marrying seasoned venison and peas seemed natural.

Venison and peas together

The white or cream sauce is easy to make from a simple roux with butter, flour and warm milk. Frozen peas work great, but canned peas are more traditional. Adding some ground venison spiced up like a peppered dinner sausage took Nana's recipe to new heights.

Creaming in cast iron

The best bread for creamed venison and peas is a sturdy white bread to stand up to the sauce. Family favorites including Brioche, sourdough, country white and even hearty rye bread, are all great options.

Creamed venison and peas closeup

Ingredients

  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 ½ cups warm milk
  • 2 cups frozen peas or one can, drained
  • 1 Tbsp oil
  • ¾ lb. ground venison
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper (optional)
  • 8 slices bread, toasted
  • ¼ lb. butter (optional)

Directions

  1. Heat the oil in a large frying pan over medium heat and add the ground venison. Add the salt, pepper, garlic powder, cayenne and stir often until the meat has browned. Add the peas and cook for two minutes. Reduce heat to low while making the creamed sauce.
  2. Build a roux by melting the butter in a medium saucepan over low heat, then slowly whisk in the flour until smooth. Stir for two minutes to cook the flour.
  3. Slowly add warm milk, whisking continually until incorporated with the roux. Bring the sauce to a simmer over medium-high heat until it thickens.
  4. Add the creamed sauce to the venison and peas and stir to incorporate.
  5. Toast the bread, place it on plates and spoon the creamed venison and peas on top to cover. Sprinkle with cayenne and add a dollop of butter, if desired.

Creamed Venison and peas plated

Latest

Ledegrasssland
Ledegrasssland

Grassland Conservation Funds Available in Ohio

The Ohio Department of Natural Resources (ODNR) Division of Wildlife has $9 million in funding available for landowners who want to create grassland habitat that can support native wildlife, like northern bobwhite quail and other grassland-nesting birds.

New for 2025: Texas Hunter Products Trophy Quail Feeder

Texas Hunter Products has launched its the Trophy Quail Feeder, engineered to meet the diverse needs of landowners, hunters, and conservationists nationwide.

Hardware Review: Leupold VX-6HD Gen 2

This year Leupold introduced the VX-6HD Gen 2 series of scopes. Read our Hardware review of it here.

First Look: MDT Timbr Core Rifle Stock and Core Bottom Metal

MDT has announced that the Timbr Core Rifle Stock and Core Bottom Metal are now available.

#SundayGunday: Burris Signature HD 15x56mm Binocular

This week on #SundayGunday, we’re taking a break from things that go bang and setting our sights on a key piece of gear for spotting your quarry, the Burris Signature HD 15x56mm Binocular.

First U.S. Citizen Contracts New World Screwworm

On Aug. 24 HHS confirmed a Maryland resident—who recently traveled to El Salvador—is the first documented human case of New World Screwworm (NWS) in the United States. Presence of the parasitic larvae (maggots) was confirmed on Aug. 4 after studies conducted by the CDC and the Maryland Department of Health.

Interests



Get the best of American Hunter delivered to your inbox.