If you are an avid hunter, or you know one, there is a chance you have a freezer full of ground venison. Here is a collection of recipes to help you turn that bounty into delicious meals your family will love.
Just like anything, it can be easy to grow tired of your go to venison recipes. When your freezer is full it is nice to have some inspiration. So below are some of our favorite ground venison recipes for you to try.
I think it is pretty common to get in a rotation of a handful of recipes for each type of protein you eat regularly. I know that happens to me.
My family tends to keep it pretty simple when they process deer. They do it themselves and pull the backstraps and grind the rest.
The backstraps almost always turn into a yummy bul gogi inspired recipe that is cooked on the grill and we all love. Though every once in a while I make some into backstrap and broccoli which we also enjoy tremendously.
Some of the ground meat gets turned into homemade summer sausage. They make the absolute best smoked sausage and it is a favorite of everyone we know.
We use quite a bit in chili as well. Ground deer meat makes excellent chili, and we have a pot of hearty venison chili almost every week during football season.
Of course you can use venison in almost any of your favorite ground beef recipes. If anyone in your family is sensitive to the slightly gamey taste, you should stick to recipes that use big flavors or lots of spices to blend with the earthy flavor.
Venison tacos are a favorite here. Just use a pound of ground meat and a packet of taco seasoning. Add your favorite toppings and you will be enjoying taco night in no time.
Spaghetti is another super easy option. Just add a jar of spaghetti sauce to the browned meat and dinner is ready!
Another family favorite is sloppy joes. There are several great ways to make the tasty sandwiches, but cola sloppy joes are one of our favorites.
Things to Remember When Using Ground Venison
It is good to keep in mind that ground venison meat is much leaner than ground beef or even ground turkey. Some butchers add tallow to up the fat content a bit, but we tend to keep ours really lean.
If yours is also lean, you may want to add a little bit more oil to your skillet when browning the meat that you might with other proteins. Especially if you plan to use the grease to sauté onions, garlic cloves, green bell pepper or other vegetables.
You may also want to mix in some pork or beef when making things like sausage or burgers. That will help you to get great sausage texture or juicy venison burgers.
If you are really sensitive to the flavor of wild meat, you can try soaking the beat in milk or buttermilk before using it. Though I cannot vouge for how well it works because I have not tried it myself.