hey what are some of the ways you all use your ground meat i use most of mine for burgers and jerky but am always willing to try something new

Sausage, Meatloves, and Chile. I know the Texas crowd will be angry about the Chile, but I prefer it ground. I've also expiermented with appitizer meatballs without much succes yet. I just don't like the sauces that much.

Good Luck. Capt Brad.

cpt brad iv'e tried several meat loaf recipes and havn't had much luck. Do yours turn out alright , are there any tricks that you use for your louves


thanks Rob

Fuzzy, I start with about 1 1/2# ground. 70/30 deer/beef fat.
1 cup croutons
1 tsp salt
1/2 tsp black pepper
1 tsp chile powder
1 tsp thyme
1 onion chopped
2-3 tsp already chopped garlic
3-4 jalopeno's chopped
1 egg
some people add grated carrots. I don't.

Mash croutons to fine crumbs
Mix all ingredients, but fold into meat. don't squeeze the meat.
Shape loaf into pyrex dish.
Glaze with 1/2 cup ketchup
1 tbs cumin
worcestershire
La. Crystal hot sauce
1 tbs honey

bake at 325, to about 145 internal temp. Remember to let stand after internal temp is reached.

I stole this recipie and modified it to my likeing.

Good Luck. Capt Brad.

I use burger to make lasagna, spaghetti and meatballs and chili. With the meatballs, I used an Italian 'meatball mix' which I bought at a specialty store. It was basically spices, bread crumbs and then you add egg etc. They turned out better than I expected (in terms of staying intact) and where very, very good.

Pat in WV

FUZZJOCKEY, HERE IS AN INTERESTING RECIPE THAT IS USED ALOT HERE IN MICHIGAN

VENISON PASTES

1/2 LB GROUND VENISON
1/2 LB PORK SAUSAGE MEAT
1 TBL PAPRIKA
1 TSP CAYENNE PEPPER
1 TSP THYME
1 TSP OREGANO
1 TSP GROUND WHITE PEPPER
1 TSP KOSHER SALT
1 TBL GARLIC POWDER
1 TBL ONION POWDER
3 EGGS BEATEN
1 PKG PRE-PREPARED PIE DOOUGH (I THINK THEY ARE ALSO CALLED PIE IDS OR TOPS)

PLACE A NON REACTIVE BOWL INTO REFRIGERATOR. GET IT COLD. MEANWHILE MIX ALL SPICED TOGETHER WELL. REMOVE BOWL FROM REFRIGERATOR AND PLACE IN ALL INGREDIENTS. WITH A RUBBER SPATULA BLEND WELL, WORKING QUICKLY. AFTER ALL IS MIXED RETURN MIXTURE TO REFRIGERATOR FOR 1 HOUR. LAY OUT PPIE DOUGH AND CUT IN 8 X 8 SQUARES. PLACE 4 OUNCES OF MIXTURE INTO CENTER OF DOUGH. TAKE THE BEATEN EGG, AND WITH YOUR FINGER SMEAR EGG ALONG TWO EDGES OF THE PIE DOUGH. FOLD THE OPPOSITE TWO EDGES OVER TO MAKE A TRIANGLE. PRESS GENTLY TO SEAL THE EDGES. PULL THE TWO ENDS TOGETHER TO FORM A CIRCLE. EGGWASH THE TOPS OF PASTES. BAKE IN 350 DEGREE OVEN UNTIL GOLDEN BROWN.

THESE ARE GREAT EATEN WARM OR COLD. THEY ARE ALWAYS IN OUR DEER CAMP.

HUNT ON HUNT HARD EAT WELL

thanks All this stuff is what what I looking for.Ia'm going to give them a try and will let you all know how they turned out

I make a mean stroganoff with my ground venison.

1lb venison hamburger
1 can of Cream of Mushroom soup
1 can of Cream of Chicken soup
1 cup of sour cream( can add more if you like)
2 tbls of butter
2 tbls of flour
Fresh chopped mushrooms(can leave out)
1 medium onion chopped

Brown burger, mushrooms, and onions, add butter and flour, add the two cans of soup, let simmer for about ten minutes, add sour cream let simmer for about ten minutes.

This is great if you put it over wide egg noodles or potatoes or bread. One of my all-time favorites.

we use it for anything you use beef for.we never buy beef anymore.that is all we use is,(ground venison),it works great in any of the recipes.

I am not a hunter I am a whitetail population reduction specialest

remember keep your back to the sun, your knife sharp, and your powder dry.

Hambergers use 2lbs vinison with 1 lb beef burger, keeps from being to dry. Chile finelly chopped while browning, spagetti, lazagna, vegetable beef soup (venison), sloppy jo's. Use Italian spices, Cajun spices, your own ideas. Fry in low cholostrol oil, add hot sauce to the oil. there is an oriental hot oil to add to oils.