how to prepare ground venison

How to Prepare Ground Venison: 9 Simple Tips for Cooking Delicious Deer Meat

As an avid hunter and outdoorsman, I have processed my fair share of deer meat over the years. While steak cuts like backstrap and tenderloin are choice picks for grilling, a lot of hunters opt to grind most of their harvest into burger. Ground venison is incredibly versatile and makes for a lean, healthy alternative to beef.

However many folks find the taste and texture of deer meat to be vastly different than what they are used to with store-bought ground beef. The good news is that with a few simple preparation techniques you can turn your ground venison into delicious meals the whole family will love.

In this comprehensive guide I’ll share my top tips for preparing delicious ground venison based on years of experience working with wild game meat. From proper processing and storage to seasoning and cooking let’s dive into how to make the most of your deer burger.

Choose the Right Deer Cuts for Grinding

Not all deer meat is created equal when it comes to grinding. The cuts you select will impact flavor, texture, and fat content.

I recommend using tougher shoulder cuts like neck, shoulder, and leg meat over delicate loins and backstraps. Tougher cuts have more connective tissue and fat which helps bind the ground meat and keep it moist. Backstrap is just too lean and can become dry and crumbly when ground.

Trim Off Silverskin and Connective Tissue

One of the biggest mistakes I see folks make is tossing meat into the grinder without properly trimming it first. Take the extra time to carefully trim off any heavy silverskin, silver cartilage, glandular tissue, and thick connective tissue.

This will greatly improve the texture of your finished ground meat. If you don’t remove these rubbery, chewy pieces before grinding, they will remain unpleasantly chewy even after the meat is cooked.

Partial Freeze Meat for Easier Grinding

Grinding is much easier and produces a nicer end product when the meat is very cold but not completely frozen solid. I like to partially freeze my venison cuts for 1-2 hours before tossing them through the grinder. This firms them up without freezing them completely solid.

Use a Coarse Grinding Plate

For burgers and general use, I recommend using a coarse 3/8 to 1/2 inch grinder plate. This will leave some nice texture in the meat versus pulverizing it into a super fine mince. A coarser grind makes the meat bind together better for burgers and holds moisture well.

Consider Mixing in Pork Fat

Deer meat is extremely lean, making it prone to drying out during cooking. Mixing in some pork fat during grinding is an easy way to add moisture and flavor. I like to grind in 10-15% pork fat when making venison burgers or sausage.

If keeping it 100% venison is important to you, consider other ways to keep the meat juicy like mixing in an egg and breadcrumbs or keeping a close eye on doneness when cooking.

Let Meat Rest Before Packaging

It’s important to let freshly ground venison rest for at least 30 minutes before packaging it up. This allows the proteins to relax and better hold together. If you skip this step, you may end up with crumbly burgers or sausage that won’t hold its shape.

Package in Useable Portions

I like to separate my ground venison into 1 or 2 pound packages so I can thaw just what I need. Heavy freezer bags work great for this. Make sure to remove as much air as possible before sealing to prevent freezer burn. Properly packaged, ground venison keeps beautifully in the freezer for 9-12 months.

Season Generously with Bold Flavors

Unlike beef, venison has a very mild flavor on its own. Be generous with herbs, spices, marinades, rubs, etc when seasoning. I especially like using garlic, onions, red wine, soy sauce, Worcestershire sauce, chili powder, cumin, and paprika to add lots of flavor.

Don’t be shy about loading up those seasonings! The meat needs it. I also like to add acid from citrus, vinegar or wine when marinating as it helps tenderize while adding flavor.

Cook Thoroughly but Carefully

Deer meat is extremely lean and can go from perfect to dry and overcooked quickly. Use a meat thermometer and remove burgers and sausages from the heat at 160°F to avoid overcooking.

For stews, chili, etc, cook low and slow and add moisture as needed. Keep the lid on as much as possible to limit evaporation. Venison turns out best when braised low and slow versus high heat searing.

Let it Rest Before Serving

As with all meats, letting your venison rest for 5-10 minutes before slicing into it allows the juices to redistribute evenly throughout the meat. Skipping this step causes the juices to run out and results in a dry end product. I know it’s hard to resist digging right in when it smells so good! But resting makes a big difference.

1. Choose tougher cuts like neck and shoulder meat.

2. Trim off all silverskin, silver cartilage, and glandular tissue.

3. Partially freeze meat before grinding.

4. Use a coarse 3/8-1/2 inch grinder plate.

5. Consider mixing in 10-15% pork fat.

6. Let the ground meat rest for 30 minutes before packaging.

7. Portion into usable 1-2 lb packages.

8. Season boldly with herbs, spices, marinades.

9. Cook thoroughly but carefully and let rest before serving.

Follow these simple steps and you’ll be enjoying fantastic venison burgers, meatloaf, tacos, chili, and so much more. With proper preparation, you can take your ground venison from the field to the table with delicious results.