ground deer meat recipes

1.Cook the venison, onion and garlic powder in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.
2.Cook the venison and onion in a 10 or 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.
1.Cook the venison in a 10 or 12-inch skillet over medium-high heat until well browned, stirring often to separate meat.
2.Cook the Venison in a 10 or 12-inch skillet over medium-high heat until well browned, stirring often to separate meat.
1.Cook the venison and oregano in a 10 or 12-inch skillet over medium-high heat until the venison is well browned, stirring often to break up the meat.
1.Cook the venison in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.
Cook the venison in a 10 or12-inch skillet over medium-high heat until well browned, stirring often to separate meat.
Stir the venison mixture, pasta, 1/2 cup mozzarella cheese, ricotta cheese and Parmesan cheese in a 3-quart shallow baking dish.
If you are thinking of trying exotic meat for the first time, or you are planning a cookout and are looking for an alternative to traditional burgers, ground venison from Broken Arrow Ranch is the perfect choice.
If you are new to exotic meat ground venison makes an excellent choice, due to the many ways that it can be prepared.
In every case you can use any form of venison — deer, elk, moose, antelope, caribou, etc — or you can use lamb or pork, too.
Every once in a while, you will get a deer or moose or elk with enough natural fat to make ground meat without added fat — test the fat by frying some up in a pan, and if it smells and tastes good (dip some bread into the hot fat to see), go for it.
If you are not a hunter, ground lamb or bison would be closest in flavor to ground venison.
Chinese dumplings filled with ground venison, scallions and ginger, pan seared and steamed.
Recently, I’ve been making ground venison chili by cooking the burger in a frying pan with diced onion, seasoning salt, and finely chopped fresh rosemary.
The recipe is for diced meat, but it can probably be adapted for ground meat – the orange zest goes really well with the venison.
Here’s a sample of what he’s got for ground venison that’s not just a burger or chili – which is still a great way to use ground venison, by the way! You will notice the difference in flavor immediately with a real venison burger.
You can most likely skip the steps that call for a pound of fat to be ground with the meat if your venison already has fat added to it.
Q: I was given two pounds of ground vension, and while I’ve had venison before and like it, I have no idea what to do with it! I’d like to make some healthy recipes that aren’t boring, where venison isn’t just a substitute for ground beef.
Go easy ont the condiments to let the venison shine., However, a too-lean ground venison does not make a good burger as it will fall apart.
We generally substitute ground venison for most meat in recipes.
It’s also really good in stroganoff, I use venison burger instead of chunks, brown with some onion, garlic, and mushrooms, add a little wine if you like, then some sour cream, beef broth, and a dash of ketchup.
As many people mentioned above that venison is easily substituted for ground beef in any recipe.
My husband likes to make jerky with ground venison using a jerky gun and dehydrator.
The best homemade sloppy joes I ever had used ground venison, topped with sharp cheddar cheese and a dollop of sour cream.
Like has been said earlier, venison tends to be a very lean meat so keep that in mind when making something that would need fat in it.
We make ground venison burgers with no added fat.
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Shepherd's Pie, for this recipe I would replace the lean beef with ground venison (ultra lean) and saute the meat with onions.
Substitute ground venison, buffalo, or lean beef for the elk in this hearty chili recipe.
Deer (Meat)balls from A delicious recipe for that ground venison in the freezer.
Becoming Betty: Ground beef recipe ideas….great for venison as well.
Texas State Fair Chili Recipe …..Great with ground venison .
In a small bowl, combine the mayonnaise, lime juice, mustard and lime peel; cover and refrigerate until serving.
Carefully lay venison in bottom of … medium heat and grill meat approx.
Note: May use lean ground beef instead of venison and you may also substitute macaroni for spaghetti.
Fry onion and chopped garlic in shortening, add meat and brown.
Using a large skillet cook the onions in half of the olive oil until nearly translucent.
Put all but cheese in slow cooker, low heat – then put cheese wedges on top to melt down.
When meat is dry, cut in strips, place in covered container and store in dry place.
In a glass baking dish, marinate the cutlets in lemon juice for 1 hour.
Brown meat, onions, … spaghetti.
Brown deer meat and sausage in … degrees for 45 minutes.
Cover with foil, uncover, cook until nice crust forms on top, approximately 15 minutes.
Cut meat in strips 1/5" … 100 degrees, close oven door on wooden spoon so door is open about 1/4".
Heat oil in large, heavy saucepan; brown meat well.
In a large skillet, cook sausage, ground deer, onion, pepper … cooking oil.
Cut slits in deer roast; insert garlic … hours or until meat thermometer registers 180 degrees, basting deer every 20 minutes.
Brown deer meat and sausage … degrees for 45 minutes.
Cook deer burger, onion, basil, … drain, cut up tomatoes after adding to casserole).
With a fork, pierce deer slices thoroughly on … and refrigerate for 24 hours, turning 2 or 3 times during curing process.
Brown deer or ground beef, drain.
With a fork, pierce deer thoroughly on both … Cut slices into bite size snacks.
Mix deer burger, spices, oats … paper towels to absorb excess liquid.
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Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil.
Add venison; cook 3 minutes or until browned, stirring to crumble.
Add onion, bell pepper, garlic, and jalapeño to pan; cook 10 minutes or until tender, stirring frequently.
Cover; reduce heat, and simmer 30 minutes.
Can't help you with the Afgan lasagna recipe, but two things I've done with lots of venison are: the smoked venison sausage from Ruhlman and Polcyn's "Charcuterie", which is excellent, and substitute venison for beef in a bolognese.
Haven't tried pork fat with my venison for two reasons, the main one being that I wanted to make sausage that could be eaten by those who don't eat pork (without the casing, I do use pork casing but have a batch that I can patty out) and two, the only pork suitable for sausage I can find in my area is salted fat back or regular bacon, both of which I don't want for this sausage.
I agree with making the meat sauce and chili; my grandmother would make smothered hamburgers in gravy and I have made meatballs with ground venison.
I've done venison sausage as well, but find that pork fat (from the belly) makes a much better flavored and better textured sausage…not to mention being a bit more cardiac-friendly (though that generally isn't the first consideration when discussing any sausage.
1 serving (1 slice) equals 204 calories, 4 g fat (1 g saturated fat), 125 mg cholesterol, 799 mg sodium, 16 g carbohydrate, 1 g fiber, 23 g protein.
My mother, who claims she can detect venison in any recipe, didn’t have a clue it was in this tender meat loaf until we told her after dinner.
In a large skillet, cook sausage, ground deer, onion, pepper and seasonings until meat is done.
Shape meat … vegetable oil and cook over charcoal fire.
Cook over low heat … 30 minutes of cooking time.
In small bowl whish ketchup, brown sugar, worcestershire sauce & mustard until well blendec.d. Spoon over patties, bake uncovered at 350 for 22-26 min or until meat juices run clear.
In a large pan,saute onion and garlic in the oil until onion is golden.Add ground venison,chili flakes,oregano,cumin,coriander and cloves.Cook,stirring occasionally,until venison is pink in color.
In a skillet, brown ground beef & onion over medium heat; drain.
Spoon 1 tablespoon of meat mixture on tortilla, roll up, and place in greased 9×13 baking dish.
Combine oatmeal, venison, salt, pepper, onion, sage and garlic powder; shape into balls about 1" in diameter.
Meanwhile, in larege skillet, cook venision salt l& pepper over medium ehat until meat is no longer pink; drain if neccessary.
But honestly after soaking in salt water – it can be treated as if it's ground beef & should be able to substitute in your favorite ground beef recipes.
Place equal amounts of cooked rice and Sloppy Joe Mix (above) in a greased baking dish in layers, starting and ending with rice.
Use in taco bake, , I've ground it up & used in "country pie" instead of the ground beef it called for.
Ron,  I prefer canning venison ground precooked.  When I brown it I just lightly brown it.  Not so much to render off fat, (deer meat doesn’t really have that much) but more to ensure the ground meat doesn’t clump together in the jar.  If you were to try and raw pack it I believe you’d end up with chunks all stuck together.
I like canning venison in broth made from the browned meat, plus 2 quarts of home canned tomatoes, and beef broth made from bullion cubes.
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cooking ground deer meat with sweet potato logs.
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Cutting backstrap into chunks, marinating in bbq sauce and wrapping in onion and bacon is what one does to wild duck — not to the best cut on a deer! Backstrap was meant to be cleaned up per the suggestion, then brushed with a little olive oil, coated in Montreal Steak Seasoning and grilled… take off when still rare in the middle and the leftover heat will bring it to medium in a few minutes.
Nothing beats the flavor of rare venison meat, with nothing but a little sea salt and black pepper.
The price of a high quality hunk of grass-fed beef makes me the fact that he knows how to go out and kill meat and bring it home even more.
If you absolutely can’t stand the taste, try soaking venison in milk overnight, to remove the metallic or ‘gamey’ taste.
I personally love venison, and use it for any recipe that calls for beef.
It is also best to cook some of the tougher cuts of venison in liquid (hello crock pot).
You can make anything with the deer meat- just as you would regular hamburger- except it is actually a lot healthier since it is a leaner meat! Something with more seasoning is good, like burrito’s with taco seasoning or spaghetti, because if you arent used to the taste (it is very similar to hamburger, but not exactly the same) you might not like it.
You can make anything you would make with regular ground beef, deer meat is really lean so its nice in meatloafs because your not left with a bunch of grease on the bottom.
if its whole meat, cut all fat off and tendons out, and you can cook it like a steak and eat it or slice the cooked steaks and make them into a sandwhich with sliced pickle, mmm sooo good! or you can bread chunks in flour and fry them, or you can cut chunks and fry them in taco seasioning and make tacos that way.
 I realized that a venison burger could  be delicious, you just have to cook it right.
 That is the key to cooking a venison burger leave it medium rare to medium and be very cautious while cooking it.
 I have been so scarred by the attempts of others that until recently wouldn’t even try to make a venison burger.
Alright then, I want y'all to know I needed a recipe cause last time I cooked a venison burger it was too dry.
 While out at the Happy Gnome in St Paul I had a wild game burger that was a combination of elk, bison and deer and not wild at all but farm raised, topped with blue cheese and a port sauce that was amazing.
 There was a lamb burger at Busters on 28th that was pretty fantastic and a The Croque burger at Park Burger in Denver that was amazing and a teryaki burger in Japan that would have been really good had I not gotten so drunk and vomited teryaki burger up through my nose.
 I was hoping to keep this burger all venison, so that’s what I did.
I love a good venison burger but they might be the trickiest thing you can cook.
 But the one disappointment I have always had is a venison burger.
Many years ago I made a recipe that included juniper berries and they were fantastic! Naturally I've long ago lost that great recipe! None of the recipes I'm researching even mentions juniper berries which are supposed to be a classic match with game or venison.
First time I've ever eaten or made venison burgers and these were delicious!!! Didn't have the mushrooms so just put in a bit of cooked bacon instead.
So I set out to make a delicious venison burger made with 100% Minnesota killed whitetail deer.
Thank you so much for this recipe! I finally had a juicy venison burger.
This was a great burger and has me believing again that venison is a perfectly good option for a burger.
When ever I think of a venison burger I immediately cringe and think of the countless number of burnt hockey pucks people have tried to pass of as a burger.
 I have travelled all over the world had an assortment of different types of burgers and burger meats.
Another receipe to try, 2lbs deer burger, add 1 pack lipton onion soup mix, onion and green pepper chopped, 10 to 15 shakes worsectershire sauce, mix all together with meat and put in fridge over night and grill.
Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood.
Soaking and marinading deer meat applies to the various cuts of meat but not to ground deer meat – hamburger.
Many people who cook deer meat use a soaking of some sort before getting into the actual preparation.
Apple juice goes well with almost any meat – deer or domestic like pork.
Experienced wild game cooks know that all deer meat is not the same.
Ground meat doesn’t need the pre-cooking preparation in the view of most wild game cooks, but go ahead and soak the ground meat if you want to.
Recipes for cooking deer meat are abundant, diversified and readily available on the Internet if you don’t have one handy or a cookbook close by.
Many cooks as well as hunters believe that meat from an older deer will be coarser and tougher than that from a young animal.
Another aspect of the pre-cooking work for deer meat is to tenderize it if you think it needs this.
A suggestion is to soak the meat in solutions of salt and water, vinegar and water or buttermilk if you suspect it could be tough.
And as sure as you mention the topic deer meat, debates will follow on how to handle it.
20-30 minutes before cooking your venison steak, it’s important to take it out of the refrigerator and out of any marinade that you’ve used to bring the meat up to room temperature, ensuring that the meat is at an even temperature throughout.
Both methods afford the ability to sear the meat and cook it to the proper internal temperature, essential for a venison steak cooked properly.
Unlike beef fat, which imbues the meat with flavor and helps to keep the meat moist, venison fat does not taste good, and will do nothing for the texture of the meat.
Ground venison works well for burgers, meat loafs, and as a general alternative to any ground beef recipe, but it’s perfectly-suited for chili.
Longer cooking time and lower temperature will ensure in very tender and tasty stew meat, making it important that you save enough time to cook it.
As farming replaced hunting, domesticated meat such as beef, pork, and poultry replaced venison as a primary meat source, making venison an exotic alternative.
Because overcooking venison is very easy and can happen very quickly, you should periodically feel the done-ness of the meat with your finger to recognize when it’s ready to come off the heat and rest before eating.
Lining the bottom of your baking pan with vegetables will help to keep the meat off the bottom, resulting in a more even distribution of heat, as well as adding flavor and fragrance to the dish.
If you’re using a meat thermometer, you can remove the venison when it’s reached an internal temperature between 130 F and 150 F, depending on how "done" you like your meat.
Look, I’m not gonna wallop you over the head for pouring a can or two of beans in your chili – in fact, my all-time favorite recipe contains them (though it’s just as good without) – but some folk don’t consider it chili if it has beans.
This chili recipe includes some of my favorite pepper (chipotle), a little dose of jalapeno, and a hearty portion of bacon to add fat to the lean venison meat.
Like Hank mentions in his recipe, this can be tweaked to serve your own chili preferences, but what we like so much about it is the dried chiles he purees with coffee to serve as the “backbone” of this dish.
While we can’t provide the weather or the special someone, we can bring you a great venison stew recipe from the master himself, Emeril Lagasse, to help get your date started off on the right foot.
Not sure where to start? Don’t worry, we’ve got you covered, with six great venison recipes for date night.
Uncover pot, add wine and salt to taste, and cook until venison is very tender and liquid has thickened, about 1 1⁄2 hours more.
From mouth-watering venison steaks to juicy, gourmet burgers, we’ve got the perfect easy venison recipes to turn your next date night into a memorable one.
One great variation is the venison bacon cheeseburger, which takes another great pastime—deer hunting—and weds it with the heart and soul of a nation.
Throw in Legends of the Fall, set out a plate of venison roast with potatoes and gravy, and you’re sure to get a second date out of the deal.
Put bacon into a large pot over medium heat; cook until crisp, 6–8 minutes.
Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them.
The last thing you want to say to a beautiful woman on an important date is, “Hey girl, I hope you’re enjoying that triple layer taco with refried beans and sub-standard ground meat.
With a nice thick gravy and a tender cut of roast to show for it, this venison dish is the ticket to your man or woman’s heart.
For a fresh twist and a surefire success on date night, give this venison goulash recipe a try.
Nothing says "I want to spend my future with you" like the choicest slice of venison wrapped in bacon.
Take the best part of a deer and the best part of a pig and what do you get? Grilled venison backstrap, twice-marinated and wrapped in bacon.
Put venison and vinegar into a bowl; cover with boiling water.
Cook and stir until softened, about three minutes, then add to bacon.