The flavor of the venison works in harmony with the pork sausage, ground beef, and cabbage to create a comforting meal for a chilly autumn night. However, on average, 4 oz. In a large dutch oven, heat 2 Tbsp. They contain less fat than beef, therefore containing lower calorie and fat content. I like to add 1-2 Tbsp. For every pound of meat, use 1 to 2 tablespoons of additional fat. To cook Burgers: Shape ground venison into patties. Ground venison does not contain a lot of fat, so that browning ground venison can be tricky. Looking for a lower-fat breakfast sausage, but with more robust flavor than you'll get from turkey sausage or veggie sausage? Add comma separated list of ingredients to include in recipe. Ideally, the meat should be kept at temperatures below 40 degrees. of olive oil to the pan before browning, to give it a little fat content to cook with. Actual calorie content would depend on how you prepare your ground venison, and you can easily plug your recipe into a calorie calculator. Liberally salt and pepper both sides of burger. However, if there is visible excess liquid, you can drain that off before using the ground venison. "My three- and six-year-olds love it, and it isn't gamey tasting at all!" The addition of cinnamon and nutmeg gives it an especially autumnal vibe. Stir in spices until throughly combined. Mixing the spices in with the ground meat helps to make the meat bind for stuffing. This time I went another route and sent my venison through a Weston grinder before turning it into jerky. Keeping your venison inside a freezer before grinding is important. Keep the meat, grinder blade, auger, and neck assembly cold. My FAVORITE for Mexican night! Every once in a while, you will get a deer or moose or elk with enough natural fat to Pinto and green beans add extra protein, and the venison picks up aromatic notes from garlic, oregano, basil, and black pepper. The mellow flavor of pumpkin makes it an excellent canvas for rich ground venison, spicy dry mustard and black pepper, fragrant sage, and smoky bacon grease. This goes great with bake… Your freezer is full of deer meat and you want something new to make with it. Freezes well and makes a wonderful day-in-camp campfire meal," says recipe writer Danno of this substantial venison stew. Follow this recipe, which balances the higher fat content of ground pork with lean ground venison. Beef can be used instead of game. Place the meat inside a freezer 30 to 45 minutes before grinding. Add comma separated list of ingredients to exclude from recipe. Even with the addition of the olive oil, you should not need to drain any excess fat before using your ground venison in any recipe. From there, I let the meat brown until there is just a bit of pink remaining. I’m sure you’re familiar with people saying venison and other wild game meat tasting “gamey.” The “gamey” flavor actually comes from a variety of factors, including the diet of the deer, the processing of the meat, the season in which the animal was harvested (i.e., if the male deer was in rut), the age of the animal, and more. Thoroughly read the instructions that came with your grinder. If you had your venison processed by a butcher you can ask them what fat ratio they used. Perfectly marbled ground venison will pour out of your grinder. These patties combine ground venison with Worcestershire sauce, black pepper, and a splash of stout beer, and each burger gets topped with a crispy slice of bacon. Venison Enchiladas. This whimsically-named spin on the Sloppy Joe is another example of the ease with which ground venison can sub in for ground beef. 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