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Ground venison

JasonWirth_68226

My brother is a meat cutter. One of his friends went bagged a deer hunting and asked him to do the butchery. As compensation he basically could take whatever cuts of meat he wanted.

He ground a bunch and made burgers and general bulk for use in stews, chili, whatever. Any suggestions for methods of preparation or ingredients to really bring out the flavor? I could easily make a chili or bolonaise but I'm not sure it would taste very different from using traditional meats like beef or pork.

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fisher23

Just wondering what type of fat was used in the mixture? I've only had it when it was ground with beef fat. If so it can be used as you would ground beef, but don't cook it over medium or it will be dry. It makes very good summer sausage.

pd3ski_278514

What John said. Beef fat was added to whatever ground elk/venison I've ever had. Man I love a good elk burger! Maybe some deer sliders 🍔

Or maybe Swedish meatballs... I've never tried that... might be good

JasonWirth_68226

Yes. It was mixed with beef fat. About 30%.

wolfiegirl

I just made some venison (tenderloin) not too long ago. Sous vide of course. I used a bit of rosemary, bay and a few juniper berries. For burgers, since they're already formed, I'd go with, post sv bath, during the sear, a ground bit of rosemary (not too much!), s&p. Let that lovely venison come through!

fisher23

Perfect, as long as it isn't overcooked you should enjoy it. It might have a little gamey flavor, so I suggest trying a little first. That will help you know if it will work better in things or can stand on it's own. I like it either way but my family doesn't care for it if it is too gamey. In that case, summer sausage, chili, spaghetti sauce are my go to recipes.