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

FAQs

What is the best to mix with ground venison? ›

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.

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.

There are SO many recipes that use ground venison, like sausage gravy, Asian chop salad, and pasta fa*gioli.

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.

Let it sit in the refrigerator for at least four hours, and no more than 12, before proceeding to cook it as you normally would. The calcium in milk contains enzymes that will tenderize the meat, and the main protein in milk will neutralize the gamey flavor.

The selling of legally harvested game meat is not allowed in most states today for conservation reasons that date back to the 19^th century after sportsmen and women recognized the disastrous effects of market hunting on the once abundant game found throughout much of the United States.

Three factors contribute to spoiled meat: heat, dirt, and moisture. Heat is the number-one concern. Bacteria grows rapidly in a carcass, especially if it's allowed to stay warm. Meat begins to spoil above 40° Fahrenheit.

Washing deer meat

Rinsing deer meat or venison before cooking is not recommended by food safety agencies. Like other meats, washing venison can spread contamination in a kitchen.

"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.

Should venison be ground twice? ›

Grind the Venison Twice

Starting with the coarse grinding plate, followed by a second grind with the finer die helps break down tougher cuts of meat and slices through stringy sinew.

Hunters are encouraged not to consume meat from animals that test positive for CWD, or any animals that appear sick.

Chili powder and cumin are some of the greatest seasonings for deer meat. I love making my own taco seasoning blend with chili powder and cumin instead of buying the pre-made packages because it tastes so bold and fresh, I get to control the flavor levels and it is so much more natural!

Color: Fresh venison is a dark, brownish-red in hue, while venison that has gone bad typically has a greenish tint. Texture: Good venison is firm and tough, and it should feel smooth and slick to the touch. If the venison looks loose or has started to break apart, the spoiling process has begun.

In these areas, corn, soybeans, grains, and brassicas can all be highly sought after and extremely nutritious. Corn and grains are full of carbohydrates, while soybeans provide a lot of carbohydrates and fat. These are both great for the unique nutritional needs for deer in the winter.

Venison: Red wines with earthy or smoky flavors big enough for the meat's taste and richness (Mourvèdre, Syrah, Pinot Noir) and strong beer (Porter, Belgian Strong Ale, Double Stout). (Elk pairs similarly.)

The best ground beef to buy for burgers is 80/20 ground chuck – 80% lean meat and 20% fat. Ground chuck is ground from the shoulder and has that ideal lean-to-fat ratio of 80/20 (i.e. not too lean) for a super flavorful, juicy burger.