ground venison?
 

i got more of my venison ground up than i usually do and now i'm baffled with what to do with it....

anyone got any good recipies for ground venison?

RE: ground venison?
 

Any recipe you have for beef burger, you can use the venison burger. A few of my favourites are, tacos, a thick spagetti sauce, or maybe a nice lasagne, or how about a meatloaf.

Ron:D

RE: ground venison?
 

we use it for anything we need groundberger for.
You can even get a jerky shooter and make jerky with it.

RE: ground venison?
 

Hamburger helper, sausage, Italian or Swedish Meatballs, Stuffed Peppers. Make burger patties and freeze for the summer. I'm constantly eating burgers for snacks. now my tongue's hanging out.

RE: ground venison?
 

What, nobody said chili?

RE: ground venison?
 

Can't believe I didn't think of it. Thats a ritual come super bowl sunday. Also we make it through the year to make chilie dogs with. There's always a batch frozen in pint containers just for the occasion.:)

RE: ground venison?
 

You can make burger soups and stews as well, just brown and season the meat and dump it in the stock pot and simmer. I make mine thick, you know chunky style. Our family favorite is sheppards pie, I brown and season the meat with spices, add some chopped onions. Mix in some BBQ sauce if you like.

Ground jerky can be accomplished with out the fancy tool. Just merinade the meat in either a wet or dry mix, for a min of 24hrs in the fridge. Take out the meat, place wax paper on the counter, then ground meat on top of the wax paper, another piece of wax paper on top and roll it with a rolling pin to about 3/8" thick. Simply cut into strips and you be done.

RE: ground venison?
 

Takes some ground beef pound it into hamburger patties then cook it like you would chicked fried steak.

mmmm

RE: ground venison?
 

Tacos!!!

RE: ground venison?
 

Make BURGERS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I'm slobbering just thinking about them again!!

about 2 pounds double ground venison
about 2/3 pack saltine crackers pulverized to dust
black pepper
salt
1 egg
1/2 medium onion diced very fine

put the two pounds of venison into a bowl TWICE the size of the venison lump. Make a little dip in the middle of the lump and add the egg, minus the shell of course:D. Put the saltines into a blender or food processor and gleefully pulverize. dump this cracker dust over the egg and meat. This method soaks up some of the slimy egg....
Add the diced onion, and sprinkle about 1 Tablespoon of black pepper around the top of the whole pile of nasty looking stuff in the bowl. sprinkle some salt around too... I never really measure either the salt or pepper. I sorta go "by feel" here. Now roll those sleeves up and dig in! mix that stuff THOROUGHLY by hand, sorta like kneading bread.

form into "patties" and make on a skillet in butter. I flip them 4 times. After the second flip I add BBQ sauce. Flip Again, and put some more (just a smidgeon) BBQ sauce on...

It sounds complicated but is pretty easy actually. THis makes for some drooling-on-the-floor, finger lickin', tongue hangin', GOOD eating!!!!

RE: ground venison?
 

ok country boy now you have me drooling lol... i think i'll make it now... i'm due for a midnight snack!!!!!:D;):)

RE: ground venison?
 

Country Boy, I can't deny your receipe or technique on the above burgers, But the way to make a great burger is to cook it on one side till the blood and juices appear, then flip it and cook the opposing side. Seems like your making more of salisbury steak than a burger.[:o]:) Also by handeling it as little as possible makes it more juicy and less firm or compact, which can't be done by adding any extra ingrediants to the meat.. Now let me go get out my crackers and bbq sauce.:)

RE: ground venison?
 

Jerseyhunter,

I realize that flipping once is the only way meat normally is good.... but, for some jolly reason this seems to work.

The only thing I can figure out is that having the meat seared before the BBQ sauce is put on and then searing/frying AGAIN with the BBQ sauce between the hot skillet and the meat it seems to mellow yet bring out the flavor in the BBQ sauce.

Dunno exactly but people seem surprised when they taste the meat!

RE: ground venison?
 

Then again, maybe it's just the way we take care of the meat!

We are fairly particular about getting the meat cooled fast after the kill. Also we do our own butchering.

Contrary to popular standards we do NOT allow the deer to age(hang for a few days) at all! we kill/skin/clean/cool as fast as we can. once the meat is off the bone we place ALL the meat in "butcher tubs" of salt water. we let it set over night in a cooler or garage, if it is almost freezing outside. We then dump the salt water out and rinse the meat lightly and then either wrap and freeze or double grind, wrap, and freeze.

We have gotten many comments from hunters and nonhunters alike on the texture and flavor of our venison.

RE: ground venison?
 

In other words, your using the salt water to draw out the blood?

RE: ground venison?
 

That is correct. The Salt water will be absolutely cruddy red from all the blood.

RE: ground venison?
 

Pepperettes or smokettes..........same thing I guess, depending on yur neck of the woods

RE: ground venison?
 

Can you elaborate? sounds tastey.:)

RE: ground venison?
 

i have my burger mixed about 20% fat and we use it in spagetti sause,tacos,soup,chili,stew,hambugers,hamburger steak and anything else you fix with ground beef.there are zillions of game recipes on the net you can print and start your own cookbook.

RE: ground venison?
 

With well over 300 LBS of Venison burger in my freezer,I use it for everything that calls for burger.
Next time you do up a batch or have it done try adding 20% ground up bacon ends and pieces to the meat instead of beef or pork fat.

RE: ground venison?
 

we use a lot of ground vension.
we make: jerky (with jerky shooter), homeade sausage (mix with some pork and use Sausage Maker seasonings); smoked pepperoni, salimi, etc. (again with SM mixes), chili, meatloaf, and sometimes we just make plain burgers.

Ground venison is a versitile way to process your deer and a good way to utilize tougher cuts of meat.

RE: ground venison?
 

I have to say that venison chili is the best!!! Something about the taste of venison when it mixes with tomatoes... YUM!!!!!

RE: ground venison?
 

i cant get enough of the ground venison

RE: ground venison?
 

Country boy put some chopped green pepper and a little more onion and you got the making s of a good meat loaf...

RE: ground venison?
 

Got to be quick this morning. I use it with the potato hamburger helper. Add some corn or other veggies like fried onions and peppers with some real chedder added in. Thats how I get rid of cheeses in the fridge before they go bad.

RE: ground venison?
 

rdduck is right, I use it with anything I would use beef burger for. Even Hamburger Helper.;)

RE: ground venison?
 

Venison is great in all mexican dishes, My favorite is a deer roast basted in chapoltle sause. Then take the meat cut it small for taco's with feta cheese and a homemade salsa. Sheeeesh!

RE: ground venison?
 

Chili, tacos, hamburgers, salisbury steak, sloppy joe's, kinds of soup, dips, anything you can use hamburger in. Yum! I make a lot of meatloaf and chili.