top of page

GROUND VENISON RECIPES

If you're looking for a place that's dedicated to ground venison recipes, then you've come to the right place. Most avid hunters have a few pounds of deer burger lying around the freezer at any given time just waiting to be made into something other than a Big Mac. And while there's nothing wrong with grilling up fat juicy double-decker venison burgers, there are other options out there for making amazing ground venison recipes.

Ground Venison Recipes

The fat content of the meat (if you added any) will usually dictate what type of dish you'll be preparing. With that being said, most of the recipes that I've listed on this page can be made with ground beef as well.

FAT CONTENT FOR GROUND VENISON

Adding fat to your venison when grinding is a great option for expanding the different types of dishes that you're able to make with your ground deer meat. If you're looking to make a dish that doesn't contain a sauce, loads of cheese or a liquid base, I don't recommend cooking with venison that contains no added fats, with one exception. And that exception is that the meat must not be cooked to more than a "medium" internal temperature. 

 

A prime example of this would be a thick steak burger. Steakburgers are usually around an inch thick, which gives them the wiggle room to be seared and cooked to around a medium-rare internal temperature, which is what I prefer. Now if you're making something like a thin smash burger that's cooked to well done, you're going to want at least a 20% fat content in the meat for it to remain juicy.

 

Below are added fat content recommendations for a few of my favorite ground venison preparations:

  • Smash Burgers: 20% to 30%

  • Steak Burgers: 0% to 15%

  • Venison Sausages: 30% to 40%

  • Tacos: 20% to 30%

  • Venison Meatballs and Venison Meatloaf: 20% to 30%

 

Types of fat that are usually added to ground deer meat:

  • Pork Back Fat (minimally alters the flavor)

  • Beef Fat  (can sometimes overpower venison)

  • Smoked Pork Bacon (adds richness and a smoky flavor profile)

GRINDING VENISON

There's something satisfying about grinding your own wild game meat that can't be explained. This is one thing that all hunters should be doing if they have the means to do so. While there's nothing wrong with sending your prized meat off to a local processor, you have total control of the finished product by processing the meat yourself. This means you can add the types and quantities of fats that you like while keeping quality control at the top of your priority list.

 

Grinding deer meat is easy and very inexpensive if you're not planning on doing so on a large scale. You can get started for around $80 for small-scale production and plan on spending at least $150 on a grinder if you're going to make more than 10 pounds of ground venison at a time.

 

Below are a few quick tips for grinding meat:

  • Keep your grinder attachment equipment and any bowls that you are using cold. A great way to do so by placing them in a freezer for a couple of hours before grinding. The equipment can heat up fast which causes the fat to melt while processing.

  • Use cuts that contain little to no inner connective tissue. Cuts of meat such as the shanks contain a lot of connective tissue and will jam up your grinder blade, especially if you're using a lower horsepower grinder. Using boneless shoulder meat, top round, and bottom round are great options for grinding.

bottom of page