Ground venison...what to do?

[normanaj]

I was gifted 5lbs ground venison.Besides the obvious like burgers and chili what's something "different" I can do with this?Caseless sausage like breakfast style?Add it to a meatloaf?

Just looking for some ideas.

 

[chopsaw]

Do you have any cure ? Maybe go buy a jerky kit and make some ground jerky . Venison makes the best jerky in my opinion .

If you do some type of fresh sausage you'll need some added fat . I like it 50 /50 with ground pork butt , but that's my taste .

I know guys that cut it 50 /50 with store bought ground beef . You could do that with some of it .
Just to extend the beef .

 

[Brokenhandle]

Wife just made taverns for our son this morning using 4 lbs venison burger.

Ryan

 

[smokerjim]

Made some pepperoni using bgkysmokers recipe out of deer last year. It was good stuff.

 

[thirdeye]

Cut it with a little ground pork and make stuffed bell peppers, or a meatloaf, or even meatballs?

 

[Enefern]

It's also great in stuffed peppers.

 

[normanaj]

All great suggestions so far.

Thanks guys!

 

[tallbm]

I was gifted 5lbs ground venison.Besides the obvious like burgers and chili what's something "different" I can do with this?Caseless sausage like breakfast style?Add it to a meatloaf?

Just looking for some ideas.

Ooooh nice! Is it pure venison grind or does it already have fat added to it?

If no fat added then the sky is the limit and ground meat jerky would be awesome for this!
Also you can make a little bit of taco meat with it and see if you like it without any fat. I use pure venison grind all the time for things where ground beef is normally used. The key is to NOT over cook it since it has no fat. Taco meat is one of my go-to's for it.

If it has at least 20% fat then any breakfast sausage or other type of sausage or burger (again not over cooked).
Meatloaf is great and at that point smoked meatloaf would be awesome!

Also... taco meat works even better if it has fat added to it :D

Simple Taco Seasoning:

-Salt, Pepper, Onion, Garlic (SPOG) - all in about even parts except less sault at about 0.75 of a part instead of a whole 1 part
-A couple of pinches of ground Cumin
-A heavy bit of Chili Powder, but be sure to check if your chili powder already has salt and other ingredients added to it

That will get you taco meat any day of the week.
To church it up even more:

-Add a drained can of diced tomato and green chilis (jalapeno)
-Fresh Cilantro

 

[chopsaw]

pure venison grind or does it already have fat added to it?

Great point .

 

[normanaj]

It's pure grind.

 

[JckDanls 07]

Is it pure venison grind or does it already have fat added to it?

That was on my mind to ask as I was just reading through...

That will get you taco meat any day of the week.
To church it up even more:

-Add a drained can of diced tomato and green chilis (jalapeno)

I use Rotel ... Drain (squeezing the lid back in the can to drain really well into a measuring cup)... I usually get right around a half cup of juice... Add enough water to get my 2/3 cup of liquid... Add the seasoning to it and mix making sure no lumps of seasoning... Pour that in browned and de-oiled burger... Let thicken, Now I add a half can of re-fried black beans and the tomatoes from the drained can of rotel ... Mix, heat, and eat... With all the other fixings for tacos of course ...

 

[tallbm]

It's pure grind.

Oh yeah you can make amazing jerky with that and not have to worry about any oily residue since it is so lean.
The only drawback is that you turn 5 pounds of meat into like 2.5 pounds of jerky or less I bet. So it seems like you don't get nearly as much where if you cook it, you get more volume out of it.

I'm interested to see what you land on!

 

[tallbm]

That was on my mind to ask as I was just reading through...



I use Rotel ... Drain (squeezing the lid back in the can to drain really well into a measuring cup)... I usually get right around a half cup of juice... Add enough water to get my 2/3 cup of liquid... Add the seasoning to it and mix making sure no lumps of seasoning... Pour that in browned and de-oiled burger... Let thicken, Now I add a half can of re-fried black beans and the tomatoes from the drained can of rotel ... Mix, heat, and eat... With all the other fixings for tacos of course ...

Oh yeah Rotel here too. Or I often make a salsa and just pour some of that into it for my tomato component, if using any tomato component at all :D

 

[chilerelleno]

Cut it with a little ground pork and make stuffed bell peppers, or a meatloaf, or even meatballs?

I was gonna say almost the exact same thing.
I like it in Stuffed Peppers cause the fat doesn't cook out leaving the Venison dry.

 

[thirdeye]

I was gonna say almost the exact same thing.
I like it in Stuffed Peppers cause the fat doesn't cook out leaving the Venison dry.

And if you need to disguise the game flavor (for certain eaters) a little onion, garlic and the pepper do just that while letting the delicate venison flavor come through.

Some of the trendy restaurants in the towns around Yellowstone serve farm raised Elk and Bison and a lot of them have some sort of meatloaf with it.

 

[crazymoon]

NMJ, Any sausage seasoning recipe would make some delicious bulk sausage for patties!

 

[BrianGSDTexoma]

I love making meatloaf with venison. The flavor really comes through.

 

[Timber II]

Good suggestions already - we make a lot of taco/mexi meals, burgers, meatloaf and sausage - really you could do anything

 

[archeryrob]

I just posted in the Jerky section as I got a bunch to use up. You can use it as a sub for beef, but cook with olive oil. Jerky and Venison bacon are good ideas. You'd have to a just the latter for 5# as I only make it as 21# with 15# of deer any more.

If doing Jerky I suggest a finer grind. Medium grinds are good for ground beef like stuff but its better for Jerky and V bacon finer ground.

Add 5# of ground 73% beef and make lebanon bologna. I got a recipe.

 

[in. pred]

add sausage and seasonings and smoke some hand rolled deer logs. super easy to make.

just mix pork, deer and seasonings real good in big bowl. cover and set in fridge over night. mix again in morning. then mix again before you form up the logs on cutting board. obviously you need this mix stiff so dont add too much liquid seasonings. roll logs and transport them to smoker on cookie sheet and place them on the racks. i smoke mine with kingsford topped with mesquite and apple chunks. smoke until you got 160 internal temp. then set to cool.