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

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.

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.

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.

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 it

Many hunters suggest soaking your game meat in vinegar. However, vinegar's acidity can often dry the meat, making it especially tough. Instead, try soaking the meat in milk or even buttermilk, which will produce better results with most wild animals, especially when dealing with backstraps.

What is the best binder for venison burgers? ›

Egg: Because it's so lean, venison can be more delicate to handle than beef. To help keep the venison patties together, the egg acts as a binder, and it also adds moisture. Worcestershire sauce: This touch of acidity keeps the venison from tasting overly gamey.

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.

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.

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.

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.

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......