This Venison Loco Moco recipe is one I’ve been working on for years, and when Hawaii came up on my States Wheel, I knew it was finally time to perfect it. There’s just something about Loco Moco with a layer of rice, a juicy venison patty, flavorful gravy, and a golden runny egg that feels like a warm hug in a bowl.
Loco Moco has always been one of my ultimate comfort meals. Being 1/64th Hawaiian, I really wanted to do this dish justice and capture the flavors that make it so special. The gravy especially took the longest to get right. It ties everything together in the best way.
I’m genuinely proud of how this turned out. It’s the perfect way to use your venison or any big game meat and turn it into something hearty, flavorful, and a little bit nostalgic. Every bite brings that balance of salty, rich, and satisfying that makes you want to lick the plate clean.
And if you’re short on time (just between us), go ahead and grab that brown gravy packet. No judgment here, it will still taste absolutely delicious. Cooking should be approachable, not complicated.
I hope y’all enjoy this first recipe in my “States” series. Hawaii set the tone beautifully, and I can’t wait to share where the wheel lands next.
Venison Loco Moco
Ingredients
Patty Ingredients
- 2 lbs Ground Venison
- 1/2 Sweet Onion finely chopped
- 1 T Worcestershire Sauce
- 1 T Garlic Powder
- 1 T Onion Powder
- Salt to taste
- Pepper to taste
- 2 T neutral oil like vegetable
Gravy Ingredients
- 4 T Butter
- 1/2 Sweet Onion sliced
- 2 tsp Minced Garlic
- 3 T All Purpose Flour
- 2 C Water
- 1 tsp Chicken Bouillon
- 1 tsp Better Than Beef Bouillon
- 1 tsp Worcestershire Sauce
- 1 tsp Ketchup
Serve with:
- White Rice
- Eggs I like over easy
- Macaroni Salad use my linked recipe for the best one 😉
- Green Onions chopped
Instructions
Patty Instructions
- In a pan over medium heat add the oil.
- Combine all of the remaining ingredients in a bowl. Mix well. Shape patties. I make about 8+ and flatten them a bit in order to cook evenly.
- Once the pan is heated, cook the patties 3-4 minutes each side or until the internal temp reaches 160℉.
- Once all patties are cooked, set aside. If there is burnt crisps in your pan, clear it, otherwise use the drippings for your gravy.
Gravy Instructions:
- Melt butter in the pan the meat was cooked in.
- Once melted, add the onions and once they start to soften add the garlic. Should all start to brown around 4 minutes.
- Once brown, add the flour. This should make a thin roux. I like to cook this for a few minutes just to let it thicken some.
- Add the rest of the ingredients. Mix well. Stir until thickened, 8-10 minutes.
Serve:
- Serve with cooked eggs, rice, and macaroni salad. Top with green onions
