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Tricks and Tips
Ground Venision
Uploaded on November 27, 2009When grinding venision I add one pound Bacon ends to four pounds veision and grind them togather. This makes excellent burges as well as anything else that calls for ground meat. Besides who doesn't like bacon! And bacon end are very inexpensive, easy to find (walmart has them)and usually come in 5lb. packages.
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Thanks for that one !
Thank you for this great tip and I'm definitely going to do that!!!
It works especialy well for that skunky old buck meat. You can hardly taste the difference.
you should try pork fat. it works great too! 5lbs. of fat to 30lbs. of deer. only about 50cents a lbs.
That's good advice. Any pork-fat will do, but why not bacon?!
Here's what I like to do with my ground venison and pork fat!
The Best (Venison) Breakfast Sausage
-3 pounds ground venison
-1 pound ground fatty bacon
-1/8 cup curing mix (Morton Tender Quick)
-1/2 Tbl fresh ground pepper
-1/2 Tbl crushed red pepper flakes
-1/8 cup brown sugar, packed
-1 1/2 Tbl dried sage
Directions for Cooking:
In a large bowl, mix ground venison and ground fatty bacon with curing mix, pepper, red pepper flakes, sugar and sage. Mix it well so everything is evenly incorporated.
Make small, flat patties and cook over medium heat, preferably in a cast iron skillet.
This recipe makes 32 servings. If freezing, divide into one-pound allotments and wrap uncooked meat in plastic wrap and freezer paper.
Check out my other recipes for wild game at Cooked Animals: Recipes for Wild Game - http://www.cookedanimals.blogspot.com
all sound advice, I prefer buying pork lion on sale and slicing into 1/2 in strips and grind seperaetly then make my own bulk sausage/vension
I do not season until I cook, I change my seasons to much to stick with one...
Pork lion has good fat/and the marbled fat makes for a leaner fat which is good for you.
This is also nice for meatballs, meatloaf, or any type of red sauce
However you choose to grind your venison and with what, mix a # with either a pack of Hidden Valley Ranch dressing mix or a pack of Lipton dry onion soup mix and put them on the grill. Pretty good stuff.
007...I do enjoy using the lipton, but never tried the hidden valley ranch? what does it do? make it creamy.. LOL, but serious I might have to give that a try!
No, it just gives it a little different flavor, not in an effort to make venison into something it's not, just a change of pace. Give it a shot and let me know what you think.
I don't care to grind mine with pork because it makes it taste like sausage. A lot of people like it that way but I like to grind mine with regular 50/50 hamburger. I mix about 1 pound of hamburger with 10 pounds of deer meat. You end up with a product that compares with the 95% lean ground chuck. Everyone likes different things but I like mine with beef.
Might try the bacon pieces,but I use pork fat myself.....
We eat a lot of deer and always grind our deer by itself now.And then add any additional meats or fat as we use them for this simple reason. Deer will keep by itself for over a year when package by itself.But will not if packaged together with pork or beef fat.Thats why sausage grows mold and gets hairy after a month or so.Thats why they tell you 6 months when done by butcher shop or processor. It will just plain keep longer by itself.
If you don't like the taste of fat or pork for that matter try using a cap or 2 of Olive oil mixed into a pound of ground meat. It keeps it from getting dry and there is no after taste either. Who needs all that added colestrol any way.
Ground venison recipe
1 pound patty
2 tsb olive oil
1 tbs celery seed or salt
1 tbs garlic powder
1 tsb onion powder
1 tsb sweet basil
mix well cook med rare and enjoy
Post a Reply
Here's what I like to do with my ground venison and pork fat!
The Best (Venison) Breakfast Sausage
-3 pounds ground venison
-1 pound ground fatty bacon
-1/8 cup curing mix (Morton Tender Quick)
-1/2 Tbl fresh ground pepper
-1/2 Tbl crushed red pepper flakes
-1/8 cup brown sugar, packed
-1 1/2 Tbl dried sage
Directions for Cooking:
In a large bowl, mix ground venison and ground fatty bacon with curing mix, pepper, red pepper flakes, sugar and sage. Mix it well so everything is evenly incorporated.
Make small, flat patties and cook over medium heat, preferably in a cast iron skillet.
This recipe makes 32 servings. If freezing, divide into one-pound allotments and wrap uncooked meat in plastic wrap and freezer paper.
Check out my other recipes for wild game at Cooked Animals: Recipes for Wild Game - http://www.cookedanimals.blogspot.com
all sound advice, I prefer buying pork lion on sale and slicing into 1/2 in strips and grind seperaetly then make my own bulk sausage/vension
I do not season until I cook, I change my seasons to much to stick with one...
Pork lion has good fat/and the marbled fat makes for a leaner fat which is good for you.
This is also nice for meatballs, meatloaf, or any type of red sauce
Thanks for that one !
Thank you for this great tip and I'm definitely going to do that!!!
It works especialy well for that skunky old buck meat. You can hardly taste the difference.
you should try pork fat. it works great too! 5lbs. of fat to 30lbs. of deer. only about 50cents a lbs.
However you choose to grind your venison and with what, mix a # with either a pack of Hidden Valley Ranch dressing mix or a pack of Lipton dry onion soup mix and put them on the grill. Pretty good stuff.
007...I do enjoy using the lipton, but never tried the hidden valley ranch? what does it do? make it creamy.. LOL, but serious I might have to give that a try!
No, it just gives it a little different flavor, not in an effort to make venison into something it's not, just a change of pace. Give it a shot and let me know what you think.
That's good advice. Any pork-fat will do, but why not bacon?!
I don't care to grind mine with pork because it makes it taste like sausage. A lot of people like it that way but I like to grind mine with regular 50/50 hamburger. I mix about 1 pound of hamburger with 10 pounds of deer meat. You end up with a product that compares with the 95% lean ground chuck. Everyone likes different things but I like mine with beef.
Might try the bacon pieces,but I use pork fat myself.....
We eat a lot of deer and always grind our deer by itself now.And then add any additional meats or fat as we use them for this simple reason. Deer will keep by itself for over a year when package by itself.But will not if packaged together with pork or beef fat.Thats why sausage grows mold and gets hairy after a month or so.Thats why they tell you 6 months when done by butcher shop or processor. It will just plain keep longer by itself.
If you don't like the taste of fat or pork for that matter try using a cap or 2 of Olive oil mixed into a pound of ground meat. It keeps it from getting dry and there is no after taste either. Who needs all that added colestrol any way.
Ground venison recipe
1 pound patty
2 tsb olive oil
1 tbs celery seed or salt
1 tbs garlic powder
1 tsb onion powder
1 tsb sweet basil
mix well cook med rare and enjoy
Post a Reply