Ground Venison Recipes - Ground Deer Meat Recipes | Hank Shaw (2024)

FAQs

What is the best to mix with ground venison? ›

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.

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.

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

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.

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.

There are different things you can do to remove the gamey taste. You can soak it in a mixture of apple cider vinegar and water over night in the refrigerator, or soak it in milk and rinse thoroughly before cooking it.

The best seasonings for ground venison include salt, pepper, garlic powder, onion powder, paprika, cumin, and dried herbs such as thyme, rosemary, or oregano. These seasonings enhance the natural flavor of the venison without overpowering it.

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.

Particularly for medium-rare doneness, venison needs to achieve an internal temperature of 145°F before removing from the heat, whereas ground venison must be cooked at 160°F. Additionally, a casserole dish made from venison including leftover meats must be reheated to 165°F .

How long does ground venison need to cook? ›

Generally, it takes about 8 to 10 minutes to fully cook ground deer meat. However, it's important to use a food thermometer to ensure that the internal temperature reaches at least 160°F (71°C) to ensure it is safe to eat.

"Freshly butchered venison — especially when it is in rigor mortis — will be super tough," Cihelka said. When rigor mortis sets in, the animal stiffens. Hanging the animal prevents the muscles along the spine from shortening. This is why backstraps and tenderloin are tender.

Eggs: Binders don't always have to be limited to the outside of the meat. For ground beef, from meatloaf to hamburgers, adding a few eggs will keep the meat together while also providing plenty of moisture that will better allow salt and pepper to stick during the cooking process.

In a large bowl, gently fold together the ground venison, grated butter, Worcestershire sauce, garlic powder, onion powder, and cayenne pepper with your hands. Be careful not to overmix the ground venison: overworking and compacting the meat will make it tough and dry.

Wondering what to mix with ground venison? Beef and pork are your best bets. Ground venison, or deer meat, is gamey-tasting and has very little fat. Because venison is so lean, you can improve its taste and texture by mixing it with pork sausage or beef for some added fat.

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......

You don't need to add pork to venison, but it can be a little dry due to being so lean, so cooking it with some bacon adds some fatty flavor to venison. For venison hamburger meat any pork fat will do for getting the lean venison to stick together, and it tastes delicious.