Spicy Korean-Inspired Venison (Great Ground Venison Recipe!) (2024)

FAQs

What is the best to mix with ground venison? ›

Sometimes I combine ground venison and ground beef 50-50 to make a better mix for any recipe that calls for ground meat. If you do this, you can buy the cheaper ground beef that is a 75-25 mix of lean to fat, and when you add the leaner ground venison, you still get a pretty lean mix.

Beef fat works well with ground venison, and makes the flavor closer to ground beef. Pork fat is lower in saturated fat, has less flavor and will allow the venison flavor to shine.

Cook to a minimum of 160 degrees F. When you grind meat, you spread any bacteria present throughout the entire batch.

Given that deer are leaner than cows, venison is generally healthier to eat than beef. An average cut of venison, in fact, has around half the calories and a sixth the saturated fats of a similarly sized cut of beef. It also has more proteins, vitamins and minerals than beef.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

when i make venison burgers i use lawrys season salt,black pepper,garlic powder,and worshestshire sauce. Sometimes we use Adobo seasoning. It's a mix of onion powder, garlic powder, black pepper, ground cumin, powdered oregano.

Pork belly has a tendency to overpower the flavor of lean cuts, while fatback compliments them. You can also use beef suet, but the texture and flavor aren't as good as pork. Another option is tallow from wild game, although deer fat is very saturated and waxy.

The best seasonings for ground venison include salt, pepper, garlic powder, onion powder, paprika, cumin, and dried herbs such as thyme, rosemary, or oregano. These seasonings enhance the natural flavor of the venison without overpowering it.

Step into any restaurant featuring a la chasse-themed menu, and you can expect to find classic pairings such as venison with cranberries, apples, celeriac, butternut squash, brussels sprouts or Belgium endive.

Do you season venison before cooking? ›

You can simply pat the venison dry and season with salt and pepper before cooking, or you can marinate the cut of meat for a few hours or overnight. Personally, when it comes to venison steak and venison backstrap, I like to use a simple marinade to enhance the flavor of the venison without overpowering it.

I just usually season the deer meat the same way I would season regular beef. For example, for tacos, I just throw in a little chili powder and ground cumin and cook like normal. Same with a roast – I just season with a little salt and pepper and cook like normal.

Depending on what you're planning to cook, you may want to add fat to your ground venison. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. It's purely personal preference. I always add about 15-20 percent fat if I'm making hamburger or kebabs, which makes the meat juicier and more flavorful.

The toughness is partly the nature of venison, but it is further compounded by how unforgiving the near-zero fat percentage makes it. The most tender cut on the animal for doing a rare or medium rare fast cook method (sear/grill) I've come across is the diaphragm, often discarded upon field dressing.

The CDC also urges hunters to cook their venison more thoroughly. They recommend cooking steaks and other whole cuts to at least 145 degrees at the center and letting it rest three minutes before carving and eating to ensure the heat kills all parasites. Ground venison should be cooked to at least 160 degrees.

But if you want to grill venison burgers, you're going to need to add some fat. Beef fat is the preferred source when making deer burgers. It adds some great flavor (especially if you add some trimmed ribeye fat), but it also helps bind the meat together better and helps it hold in the patty shape.

Pork belly has a tendency to overpower the flavor of lean cuts, while fatback compliments them. You can also use beef suet, but the texture and flavor aren't as good as pork. Another option is tallow from wild game, although deer fat is very saturated and waxy.

In a large bowl, gently fold together the ground venison, grated butter, Worcestershire sauce, garlic powder, onion powder, and cayenne pepper with your hands. Be careful not to overmix the ground venison: overworking and compacting the meat will make it tough and dry.

You don't need to add pork to venison, but it can be a little dry due to being so lean, so cooking it with some bacon adds some fatty flavor to venison. For venison hamburger meat any pork fat will do for getting the lean venison to stick together, and it tastes delicious.