Makes some of the best stew and vegetable "beef" soup there is. I tend to cut up chunks of some of the better meat though, for stew meat. Usually have the other bits ground up. I cut stew chunks fairly small, about an inch square or less.

According to the experts, it's advisable to remove all the fat from venison and remove it right away. When venison is frozen with the fat intact iteventually becomes rancid andtaints the flavor of themeat. I've never let any fat remain on venison.

Some folks I know, like to have a bit of beef tallow added to their ground venison, but I've never cared for that either. Ifyou want a "moister" ground meat for burgers,than venison is by itself, just mix it with some cheap ol' fatty hamburger before you freeze the patties or packages of ground venison. For meatballs or meatloaf, I also mix in some ground pork or pork sausage, as well as some ground beef....but it's still predominately ground venison in the finished product.