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
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

Antlershack 30 06 Lede
Antlershack 30 06 Lede

First Look: Millennium Treestands’ Antler Shak 30-06 Ground Blind

For hunters who want to stay concealed and comfortable when hunting from the ground, Millennium Treestands Antler Shak 30-06 Ground Blind fills the bill.

7mm Backcountry: Anatomy of a 21st-Century Elk Cartridge

Federal’s new 7mm Backcountry produces magnum-like ballistics from a 20-inch barrel thanks to new case and powder technology.

NRA Praises Supreme Court Decision in Smith & Wesson v. Estados Unidos Mexicanos

The Court Unanimously Blocked Mexico’s Attempt to Bankrupt U.S. Firearm Manufacturers.

Louisiana Makes Firestick Technology Legal for Hunting this Fall

Hunters in Louisiana will be able to utilize Federal Premium’s innovative Firestick technology during 2025 fall hunting seasons after the Louisiana Wildlife and Fisheries Commission recently approved regulation changes.

Head to Head: 400 Legend vs. .450 Bushmaster

Between the 400 Legend and .450 Bushmaster, which is the better choice for the hunter? We do a deep dive and look at the pros and cons of each cartridge.

First Look: GPO USA Polariz 10x42mm Binocular Bundle

German Precision Optics USA (GPO) has unveiled its Polariz 10x42mm Binocular Bundle. This bundle promises not just exceptional optics but also convenience for hunters, adventurers, and nature enthusiasts alike.

Interests



Get the best of American Hunter delivered to your inbox.