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

FAQs

What is the best seasoning for venison? ›

Pure ground venison cooks up great with a little cooking fat like pork lard. However, many people like to add fattier cuts of meat or pure animal fat to their ground venison to enhance the taste and spread their venison out into more meals.

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.

Soaking deer meat, also known as venison, before cooking is a common practice to help remove any excess blood, reduce gamey flavors, and tenderize the meat. Here are a few methods you can use to soak deer meat before cooking: Saltwater Brine:Mix water with salt to create a brine solution.

As a hunter, you can ask the process to mix in beef fat or pork fat, or none at all; often people will get some with added fat and some without. Beef fat works well with ground venison, and makes the flavor closer to ground beef.

Garlic salt, salt and pepper to taste. Add equal parts of Worcestershire sauce and two of your favorite steak sauces. (This gives a blend of flavors and also is excellent for basting game roasts or thick steaks during cooking.)

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. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

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.

Since deer meat is a leaner meat than beef, you'll more than likely have to add olive oil to the meat when cooking it. This is especially true for browning ground meat. I usually just add onions, garlic, and bell peppers with a little olive oil in the pan while I'm browning the meat.

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.

How do you make ground venison less gamey? ›

Normally, ground venison is mixed with beef fat to supplement the normally less fat deer, so if you've gotten straight ground venison, I would add ground beef fat at 10-15% of the total. That tempers the wild flavors and adds the accustomed mouth feel and flavor.

With most ground venison recipes, my magic number is 80 percent lean and 20 percent fat. Adjust the ratio according to your personal taste. For sausage and other cured meats, the fat content can be much higher. Slightly freeze the fat before running it through your grinder or chopping it into small pieces.

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. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

Deer fat is generally bitter, unlike beef fat. This is probably the number one reason why folks think venison, particularly ground venison, tastes gamey.

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.

For an excellent marinade, you will need an acid (wine, vinegar, lemon juice, or lime), an oil (I prefer olive oil), and herbs and spices of your choice. Not only do marinades add flavor, but the acid will also effectively denature your meat, which will result in tender, tasty venison.