19 Ground Venison Recipes | What to Make with Your Deer Meat (2024)

FAQs

What is the best to mix with ground venison? ›

Sometimes I combine ground venison and ground beef 50-50 to make a better mix for any recipe that calls for ground meat. If you do this, you can buy the cheaper ground beef that is a 75-25 mix of lean to fat, and when you add the leaner ground venison, you still get a pretty lean mix.

Beef fat works well with ground venison, and makes the flavor closer to ground beef. Pork fat is lower in saturated fat, has less flavor and will allow the venison flavor to shine.

Be careful not to overmix the ground venison: overworking and compacting the meat will make it tough and dry. Divide the ground venison into 4 balls and gently form them into ½”-thick patties. Press your thumb into the center of each patty to create an indentation. This will help the burgers cook evenly.

Cook to a minimum of 160 degrees F. When you grind meat, you spread any bacteria present throughout the entire batch.

Given that deer are leaner than cows, venison is generally healthier to eat than beef. An average cut of venison, in fact, has around half the calories and a sixth the saturated fats of a similarly sized cut of beef. It also has more proteins, vitamins and minerals than beef.

Pork belly has a tendency to overpower the flavor of lean cuts, while fatback compliments them. You can also use beef suet, but the texture and flavor aren't as good as pork. Another option is tallow from wild game, although deer fat is very saturated and waxy.

Soaking deer meat in milk or a marinade with acidic components like vinegar, wine, or citrus juice helps eliminate the gamey taste. Alternatively, brining the meat in a solution of water, salt, and sugar can also improve its flavor and tenderness.

To help venison burgers stick together, consider adding binding ingredients like breadcrumbs, eggs, or even grated cheese. These ingredients act as binders, keeping the burgers together during cooking. Adjust the quantities based on your preferences and the amount of venison used.

How do you bind ground venison? ›

Add Fat: Since venison is lean, you can add some fat to the mixture to improve moisture and binding. Consider mixing it with pork fat, bacon, or even ground beef. Aim for a ratio of about 80-85% venison to 15-20% fat.

The number one mistake people make when preparing venison is that they overcook it, rendering the meat rubbery and gamey. Tender cuts of venison should be served rare or medium rare unless you are braising it or mixing it with pork to add more fat.

Depending on what you're planning to cook, you may want to add fat to your ground venison. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. It's purely personal preference. I always add about 15-20 percent fat if I'm making hamburger or kebabs, which makes the meat juicier and more flavorful.

Large cuts of venison taste best when pot-roasted for several hours. If you have access to a crock pot, use any recipe for beef pot roast and you'll be pleasantly surprised. However, instead of cooking for two to four hours, venison may require substantially longer cooking time for the meat to become tender.

Rinse the meat thoroughly with cold water before cooking to remove excess salt. Milk Soak:Soaking venison in milk is another method that can help reduce ga.

Step into any restaurant featuring a la chasse-themed menu, and you can expect to find classic pairings such as venison with cranberries, apples, celeriac, butternut squash, brussels sprouts or Belgium endive.

It's a mix of onion powder, garlic powder, black pepper, ground cumin, powdered oregano. Pretty tasty ! When I grind mine I always add 1 lb of Hickory smoked bacon to 10 lbs of ground venison......

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.