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But it will keep … This sort of jerky doesn’t keep as long as traditional jerky because of the fat content. Packed with bacon and glazed with barbecue sauce, this meatloaf recipe goes all in on the "smoky flavors pair well with venison" school of thought. Divide into 3 portions on a sheet pan. Primal Pioneer participates in the Amazon affiliate program. Venison Bolognese. Breast can also work, but I press venison, lamb, and goat breast to remove extra fat after cooking, making it into a kind of pressed short rib type of meat–it’s delicious. jb. of olive oil to the pan before browning, to give it a little fat content to cook with. No leftovers!". If you like beef hamburgers you will love these venison burgers. Perfectly marbled ground venison will pour out of your grinder. Follow this recipe, which balances the higher fat content of ground pork with lean ground venison. The idea is … Sprinkle over ground venison and mix well. These patties combine ground venison with Worcestershire sauce, black pepper, and a splash of stout beer, and each burger gets topped with a crispy slice of bacon. Stir in spices until throughly combined. "My three- and six-year-olds love it, and it isn't gamey tasting at all!" Combine ground venison, ground beef, mesquite seasoning, Moore's or Dales marinade, and salt in a bowl. Beef can be used instead of game. Fit the grinder with the coarse ground die, and once ready, add the chilled wild game and fat into the tray and grind together. However, on average, 4 oz. Diced jalapeños add a hint of heat to this recipe, and commenter ValkyrieHunter insists that "[the] family loved it and said we [should] have it again soon. Buckwheat Queen, Credit: In the introduction to her recipe for this craveworthy party snack, writer Johanna Novak insists that "everybody loves meatballs at parties, and this recipe won't let you down! Served with mozzarella-garlic bread, it makes a great meal on a cold winter day." This version of shepherd's pie takes a great deal of creative license; for instance, it replaces ground lamb with ground elk. Based on a dish of Eastern European origin, guluptsie are cabbage leaves stuffed with ground beef, pork sausage, ground venison, and rice, then rolled into compact parcels and baked in the oven. 80% lean meat and 20% fat is a good starting point, but you can go up to 30% fat if desired. Ground venison does not contain a lot of fat, so that browning ground venison can be tricky. If you’ve had a bad experience with venison tasting “gamey”, there are a few things you can try. With 100+ recipes to explore, you’re sure to find a favorite. Scraps produced during the cutting and wrapping process or stew meat is perfectly acceptable for making into ground venison. of olive oil to the pan before browning, to give it a little fat content to cook with. Whether you're a seasoned eater of deer meat or are just discovering this protein for the first time, venison in its ground form proves especially easy to incorporate into recipes, and these 15 ground venison recipes make excellent use of the meat's unique and nuanced personality. Grinding. Then slice your venison loaves, to make bacon slices. I serve mine with a little sour cream and diced onion on top, and some crusty bread. Venison and Wild Rice Stuffed Acorn Squash, Allrecipes is part of the Meredith Food Group. A retro throwback to the 1960s, the Johnny Marzetti is a baked pasta layered with tomato sauce, ground meat, vegetables, and melted cheese. From there, I let the meat brown until there is just a bit of pink remaining. Ground venison comes from deer, which are by nature much leaner animals than cattle. Image By: Phil Crockett Via YouTube. Thoroughly read the instructions that came with your grinder. Elk tends to be a bit leaner and less strongly-flavored than venison, but if you're open to a bolder gustatory experience, you can easily use venison in place of the elk. Keep the meat, grinder blade, auger, and neck assembly cold. Tomato sauce, mozzarella cheese, Parmesan cheese, basil, and mostaccioli pasta come together in a baking dish, with ground venison fortifying the sauce. Even with the addition of the olive oil, you should not need to drain any excess fat before using your ground venison in any recipe. With dried meat in high demand among my clan, I had to get another round in the works. Venison fans often compare the flavor of deer meat to a leaner, bolder version of beef. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. This version uses venison in lieu of the more common ground beef, and if you're looking for an easy way to introduce venison to your kids (or your pickier friends), then you've found it in this crowdpleasing dish. Find delicious recipes using ground venison with this collection of dinner ideas. If you don’t want to make your own taco seasoning that’s okay. Just like pork, my favorite cut to use is from the belly, so flap and flank meat are what I generally use. To make Ground Venison: Feed venison pieces into meat grinder. The beef fat is mild and actually adds great taste to the meat. You don’t want to cook it; you want to dry it out. Send us an email at mike@primalpioneer.com and let us know! Every once in a while, you will get a deer or moose or elk with enough natural fat to Tie one end of the casing and thread onto the sausage stuffer, run the venison mixture into snack stick casings, don't over stuff. Grinding venison (elk and deer meat) should be done close to the time the elk or venison burger is needed for the freshest flavor and highest quality meal results.If you have all of your ground venison packaged for you at the time your wild game is processed, you will sacrifice some quality, freshness and shelf life. Mix ground venison with cold water in a large bowl. However, I’ve also found how the meat is cooked can also greatly reduce any strong gamey flavor. Therefore, ground venison is a sensible choice for an alternative burger base. From there, I let the meat brown until there is just a bit of pink remaining. Add comma separated list of ingredients to include in recipe. Some people can’t handle it (I won’t mention any names) so instead of adding it to the whole batch I just add it to my taco. Venison Enchiladas. Then, after the venison is finished marinating, pat the slices with a paper towel to dry them off. Add the diced onion and cook until softened. Venison fans often compare the flavor of deer meat to a leaner, bolder version of beef. There are SO many recipes that use ground venison, like sausage gravy, Asian chop salad, and pasta fagioli. Place the meat inside a freezer 30 to 45 minutes before grinding. Keeping your venison inside a freezer before grinding is important. My FAVORITE for Mexican night! This tomato-free white chili allows the chiles and spices to stand in the foreground, while the venison and bacon provide a musky, smoky foundation. To cook Burgers: Shape ground venison into patties. If it’s your kill/harvest, do your research on proper field dressing, bleeding, and processing to know what elements can affect the flavor of the meat during these. Venison is a leaner alternative to other red meats, especially when it's from a wild rather than farm-raised source. ground venison • chili spices or use the spices in your pantry • Olive oil • bell pepper • yellow onion • can tomato sauce • Bush’s Chili Beans (or whatever beans you like) • Chili toppings such as sour cream, shredded cheese, chopped green onion, Fritos However, if there is visible excess liquid, you can drain that off before using the ground venison. You can always use your favorite brand of taco seasoning from the store. In an earlier post I showed you how to make whole-muscle jerky with a dehydrator. How to Make Venison Bacon. Fat is the emulsifying agent that allows the mixture to stick together and retain juiciness. These patties combine ground venison with Worcestershire sauce, black pepper, and a splash of stout beer, and each burger gets topped with a … Roll back and forth through the pepper until outside of log is completely coated. The animal's muscles get more of a workout in his natural environment, so the meat tends to be firmer and less marbled with fat. This whimsically-named spin on the Sloppy Joe is another example of the ease with which ground venison can sub in for ground beef. Sometimes when I get a wild hair, I like to add a dash of red pepper flakes. Stuffed squash is an undeniable staple of the fall cooking season, and this recipe, which features acorn squash, ground venison, cranberries, wild rice, nutmeg, cinnamon, and brown sugar, really drives those classic autumn flavors home. "A very simple and delicious recipe handed down to me from my Canadian grandparents. I’m sure you’re familiar with people saying venison and other wild game meat tasting “gamey.” The “gamey” flavor actually comes from a variety of factors, including the diet of the deer, the processing of the meat, the season in which the animal was harvested (i.e., if the male deer was in rut), the age of the animal, and more. Credit: In a large dutch oven, heat 2 Tbsp. They contain less fat than beef, therefore containing lower calorie and fat content. The biggest difference is that most ground beef has a certain percentage of fat in it. For every pound of meat, use 1 to 2 tablespoons of additional fat. Ah, venison burgers. Copyright © 2021 Primal Pioneer on the Foodie Pro Theme. Rich stews, spiced chilis, and savory roasts become regular menu items during the fall season, and game meat enthusiasts know that venison, with its earthy flavor, smooth texture, and lean profile, lends itself especially well to robust autumn fruits, vegetables, and aromatics. this link is to an external site that may or may not meet accessibility guidelines. Just remember, cooking ground venison is different than cooking ground beef. It’s that time of the year. Repeat with each roll. Liberally salt and pepper both sides of burger. Therefore, ground venison is a sensible choice for an alternative burger base. Enjoy lean, delicious venison roasted, grilled, fried, stewed, or ground. Recipes using ground venison. That means lower saturated fat, cholesterol and calories, but also means less moist, tender meat. Because there is little fat content, the meat can overcook easily, which is why I like to bring it to just before a well-done finish. Well, that batch of dried deliciousness didn't make it 24 hours before it was devoured. Sprinkle coarse ground pepper onto sheet pan on one side of a log. This time I went another route and sent my venison through a Weston grinder before turning it into jerky. Add in the ground venison… How to make spaghetti sauce with ground deer venison. Add in the minced garlic and sauté for another 1-2 minutes. Pieces of meat that are no more than an inch or two long, tall and thick are manageable sized for putting through the grinder. If you had your venison processed by a butcher you can ask them what fat ratio they used. Seasoned beef meatballs are simmered in a sweet and spicy sauce. Pinto and green beans add extra protein, and the venison picks up aromatic notes from garlic, oregano, basil, and black pepper. of ground venison should equate to around 135 calories. Evenly distribute roughly 15% cubed pork fat with the venison. All you need to do is add a bit of fat and a few flavors to make this underrated meat shine on burger night. Outside these factors, venison will not taste exactly like beef, so if you’re expecting that, you’ll be in for a surprise. Being careful not to overwork the mixture, mix it together with your hands. This is a very robust recipe and makes great leftovers," states recipe creator Army Man Dave. Next, spread the venison … With ovens, the common recommendation is to leave the door slightly propped open. 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