popmom Posted April 22, 2023 Share Posted April 22, 2023 My son in law hunts, and awhile back he gave me a few pounds of ground venison. Its in the freezer, and I'd like to cook it in the next few days. I don't really want to do something with overpowering spices like tacos. I was just going to make burgers but I'm afraid they'll be too lean/dry. What should I make? Quote Link to comment Share on other sites More sharing options...
katilac Posted April 22, 2023 Share Posted April 22, 2023 Yes, pure venison burgers are likely to be too dry. You can get around that by simply adding some fat. You could do about 25% fatty ground pork, like breakfast sausage, or you could freeze some butter and grate about 2 tablespoons per pound of venison (mix all the seasonings in first, add the frozen butter right before making the patties). Same for meatloaf or meatballs. I add pork bc that's what I do for all of my burgers, but you can mix venison into any recipe that calls for ground beef as well. If you want to maximize the amount of venison, start with small amounts of ground beef and eyeball how much more to add, based on having a bit of visible liquid fat while cooking. Really, I don't see why you couldn't add butter, beef fat, or bacon grease to any ground venison dish to conquer the dryness. Dirty rice is really good with ground venison. If you're not feeling the gizzards or can't get them, Chef Kevin Bolton does a version without them. Quote Link to comment Share on other sites More sharing options...
popmom Posted April 22, 2023 Author Share Posted April 22, 2023 25 minutes ago, katilac said: Yes, pure venison burgers are likely to be too dry. You can get around that by simply adding some fat. You could do about 25% fatty ground pork, like breakfast sausage, or you could freeze some butter and grate about 2 tablespoons per pound of venison (mix all the seasonings in first, add the frozen butter right before making the patties). Same for meatloaf or meatballs. I add pork bc that's what I do for all of my burgers, but you can mix venison into any recipe that calls for ground beef as well. If you want to maximize the amount of venison, start with small amounts of ground beef and eyeball how much more to add, based on having a bit of visible liquid fat while cooking. Really, I don't see why you couldn't add butter, beef fat, or bacon grease to any ground venison dish to conquer the dryness. Dirty rice is really good with ground venison. If you're not feeling the gizzards or can't get them, Chef Kevin Bolton does a version without them. Oooh! I love gizzards! I’m looking that up! Thanks for the ideas—and the link! 1 Quote Link to comment Share on other sites More sharing options...
Ausmumof3 Posted April 22, 2023 Share Posted April 22, 2023 We do kofta or spag bol. Both are pretty nice as long as you don’t overcook it. 1 Quote Link to comment Share on other sites More sharing options...
Melissa in Australia Posted April 22, 2023 Share Posted April 22, 2023 Lasagne works really well with venison, Also Cornish pasties 1 Quote Link to comment Share on other sites More sharing options...
Eos Posted April 22, 2023 Share Posted April 22, 2023 I make it into sausage then make gravy, eggs, and biscuits. The gravy keeps it moist so I don't have to add fat. 1 Quote Link to comment Share on other sites More sharing options...
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