How do I cook ground deer meat?

I have some ground deer meat. Anytime I cook it, it comes out really chewy. I don't like that. It also seems clumpy. I don't know how else to describe it. Any ideas or tips for how to cook it so it comes out better?How do I cook ground deer meat?
Mmmmmmmmm I wish I had some more ground deer. (only steaks left)





FIRST: soak deer meat in salt water ~ over night is best, let that blood run out!





I have not made all these recipes - my favorite thing to do with ground venison is my chili - OMG it's soooo good!!





But honestly after soaking in salt water - it can be treated as if it's ground beef %26amp; should be able to substitute in your favorite ground beef recipes.





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VENISON PICADILLO


3/4 c Chopped onion


1 ts Chopped garlic


2 tb Olive oil


2 lb Venison shoulder or leg, Ground


2 ts Red chili flakes


1 ts Dried oregano


1 ts Ground cumin


1 ts Ground coriander


1/2 ts Ground cloves


2 c Canned whole tomatoes,Seeded and chopped


2 tb Red wine vinegar


2 tb Raisins


1/4 ts Salt


1/4 ts Black pepper





In a large pan,saute onion and garlic in the oil until onion is golden.Add ground venison,chili flakes,oregano,cumin,coriander and cloves.Cook,stirring occasionally,until venison is pink in color. Mix in tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until liquid is reduced by half.Adjust seasonings and serve with tortillas and fresh salsa. Makes 6 to 8 servings.





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deer burgers if you mix it half and half with ground beef its scrumptious





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Ground Venison Burgers


1/3 C mayo


1 ts lime juice


1 ts dijon mustard


1/2 ts grated lime peel


1/3 c chopped green onions


3 TB plain yogurt


2 TB finely chopped jalapeno pepper


1/2 ts salt


1/2 ts pepper


2 lbs ground venison


8 buns, split


8 slices pepperjack cheese





In small bowl, combine mayo, lime juice, mustart %26amp; lime peel; cover %26amp; fridge until serving.


In bowl, combine onions, yogurt, jalapeno, salt %26amp; pepper. Crumble meat over mixture %26amp; mix well. Shape into 8 patties. Pan fry, grill, or broil until meat is no longer pink. serve on buns, top with cheese %26amp; mayo mixture.


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Venison Meat Balls


1 1/2 lb. ground venison


1 cup cooked quick oat meal


1/2 teaspoon Each salt and pepper


2/3 cup onion, finely chopped


1/2 teaspoon sage


Garlic powder (to taste)


1/4 cup butter


1 tablespoon flour


1 cup milk





Combine oatmeal, venison, salt, pepper, onion, sage and garlic powder; shape into balls about 1'; in diameter. Brown meatballs in butter, cover pan; cook over low heat 15 minutes. Remove meatballs from pan and add flour to drippings to make gravy. Add milk and simmer 3-4 minutes (without boiling). Serve gravy hot over the meat balls. Try adding allspice, ginger, nutmeg, cloves, brown sugar, oregano, and other spices for variety.


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Venison Enchiladas


1 lb ground venison


1/2 medium onion


Olive oil or bacon fat


salt and pepper


1 teaspoon garlic powder


1 tablespoon sugar


2 cans enchilada sauce


1 dozen corn tortillas


1/2 lb sharp cheddar cheese, grated


4 green onions, chopped


6 black olives, chopped





Place venison and onion in skillet and saute in oil until meat is browned and onion cooked through. Stir in garlic, sugar, olives and salt and pepper to taste. Heat enchilada sauce in large round pan. Dip each tortilla in the hot sauce, remove almost at once and place on flat surface. Spoon 1 tablespoon of meat mixture on tortilla, roll up, and place in greased 9x13 baking dish. Repeat with all tortillas and make single layer in dish, top with cheese and green onions. Bake 15-20 minutes at 375 degrees F.





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Baked venison burgers


3/4 C quick cooking oats


3/4 C milk


1/4 C chopped onion


1 egg, beaten


1/4 to 1 ts seasoned salt


1lb ground venison


1lb ground beef


1/3 C ketchup


1 TB each brown sugar, worcestershire sauce %26amp; prepared mustard


8 buns, split


swiss cheese %26amp; tomato slices, opt.





Combine oats, milk, onion egg %26amp; seasoned salt. Crumble venison %26amp; beef over mixture; mix well. Shape into 8 patties; place in a greased 15';x10';x1'; baking pan.


In small bowl whish ketchup, brown sugar, worcestershire sauce %26amp; mustard until well blendec.d. Spoon over patties, bake uncovered at 350 for 22-26 min or until meat juices run clear. Serve on rolls w/cheese %26amp; tomato slices, opt.





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Pasta Pizza venison Bake


8oz uncooked elbow macaroni


1lb ground venison


1/2 ts salt


1/4 ts pepper


1 can (16oz) pizza sauce


1 can (4oz) mushroom stems %26amp; pieces, drained


2 C (8oz) shredded mozzarella cheese





Cook macaroni, according to package directions. Meanwhile, in larege skillet, cook venision salt l%26amp; pepper over medium ehat until meat is no longer pink; drain if neccessary.


Drain macaroni; place half in a greased 2 qt baking dish. Top with half venison, pizza sauce, mushrooms %26amp; cheese. Repeat layers. Cover %26amp; bake at 350 for 15 min. Uncover bake 10 min longer or until heated through %26amp; cheese is melted.





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Hubby was told at work to mix half ground venison %26amp; half ground pork for burgers, I added onions %26amp; cheese, they turned out well!





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Use in taco bake, , I've ground it up %26amp; used in ';country pie'; instead of the ground beef it called for.


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Venison Sausage Burgers Recipe courtesy Emeril Lagasse, 2004


Show: Emeril Live Episode: Harvest Windfall


1 pound ground lean venison


1 pound fresh pork sausage, removed from casings


1/4 cup chopped green onions


2 teaspoons minced garlic


2 teaspoons Worcestershire sauce


1 teaspoon salt


1/2 teaspoon freshly ground black pepper


6 hamburger buns


Condiments, for serving





Preheat a grill to medium-high. Combine all the ingredients in a bowl and mix gently but thoroughly. Divide the mixture into 4 equal portions and form into patties. Grill the burgers for 4 to 5 minutes on each side, or until all pink disappears. Place the buns on the grill, inside down, until just warmed through, about 30 seconds. Remove the patties and buns from the grill and place on serving plates. Garnish with condiments and serve immediately.;;








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Taco Bake- hubby loves this stuff, and requested it once with venison





1 lb ground venison


1 small onion, chopped


3/4 cup water


1 pkg taco seasoning


1 can (15 oz) tomato sauce


1 pkg (8 oz) shell macaroni (cooked and drained)


2 cups (8 oz) shredded cheddar cheese (divided)





In a skillet, brown ground beef %26amp; onion over medium heat; drain. Add water, taco seasoning, and tomato sauce. Mix. Bring to boil; reduce heat and simmer 20 minutes. Stir in macaroni and 1 1/2 cups cheese. Pour into a greased 1 1/2 quart baking dish. Sprinkle w/ remaining cheese. Bake at 350 degrees for 30 minutes.





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Venison Sloppy Joe Mix


4 lbs. venison, ground (no fat)


3 cups of chopped onion


2 cups bacon fat


2 cups tomato catsup


2 1/2 cups water


2 tablespoons Garlic powder


1 small can tomato paste


1 teaspoon Salt


1 1/2 cups chopped green pepper


1 tablespoon Sugar


3/4 teaspoon pepper





Cook venison and onions until brown. Pour off excess fat. Add all other ingredients; mix thoroughly; bring to a boil and simmer 5 minutes.


Serves 48





Now if you want to can this:


Pack into clean, boiled Mason pint jars, leaving 1'; head space. Adjust lids. Process at 15 lbs. pressure for 75 minutes, or 10 lbs. pressure for 110 minutes.


Makes 8 pints.





Serving Suggestions





1. Sloppy Joes on a Bun:


For 6 sandwiches, heat 1 pint Sloppy Joe Mix (above) to boiling and simmer 10 minutes. Spoon mixture onto hot hamburger buns and serve.





2. Chili-Con-Carne:


In a pan, mix 1 can or 2 cups cooked kidney beans, 1 pint Sloppy Joe Mix (above), and chili powder to taste. Heat to boiling and simmer 20 minutes. Serve with crackers or cornbread.


Makes 4-6 servings.





3. Venison Hamburger-Rice Casserole


Place equal amounts of cooked rice and Sloppy Joe Mix (above) in a greased baking dish in layers, starting and ending with rice. Top with sliced or grated cheese. Bake at 375 degrees for 30-40 minutes or until bubbly.





4. Venison Delight:


Cook 1 cup macaroni according to package directions. Drain and combine with 1 pint Sloppy Joe Mix (above), 1 cup canned whole kernel corn, 1/4 cup grated cheese. Pour into creased casserole. Bake at 350 degrees for 1 hour or until bubbly.





5. Ground Venison in Cabbage Leaves:


Place 8 large cabbage leaves in boiling water. Boil 2 minutes or until just limp. Mix 1 pint Sloppy Joe Mix (above) and 2 cups cooked rice. Place mixture on each cabbage leaf; roll leaves and hold with toothpick. Place them close together in a buttered dish. Dot each roll with margarine. Bake rolls, covered, at 350 degrees for 50-60 minutes or until cabbage leaves are very tender.How do I cook ground deer meat?
Lean ground deer needs long wet cooking to be any good at all.





I precook mine by mixing several pounds at a time and cooking it in the oven for 3-4 hours.





5 pounds of ground deer


2 1/2 pounds of onions, chopped


2 tablespoons of ground black pepper


8-10 cloves of garlic, crushed.





Mix everything together and cook in the oven at 300 degrees for 3-4 hours. Add beef or chicken broth it it starts to get dry. When it is falling apart done, allow to cool and separate into 1 pint freezer containers. This should make 10-12 pints.





Use this prepared mix to make stroganoff, spaghetti, Hamburger-Helper or just about anything that calls for browned ground beef.
I like to mix it with chopped onions, garlic powder, black pepper and 1/3 14% ground beef for added fat. This is better than adding suet at the butcher as the suet has a tendancy to go rancid before the deer hamburger while it sits in the freezer awaiting use.





Fry in a pan with butter and veggie oil. Add a dash or two of Worsteshire sauce too.
Chilli is a great idea! Anything that you can slow cook it. Spagetti too. You could also throw int into a kettle with 3 or 4 strips of bacon. The fat in the bacon will soften the meat and also tone the wild flavor a bit. You can use the bacon on venison steak and roasts.
Venison is much leaner than beef. I agree with the previous answer about cooking it into chili. A slow cooker is a good option. You may have to add a little ground beef to it for the taste/consistency you want.
I think your best bet would be to use it in a stew . Sounds like the deer itself was not a young deer .
make a long slow cooking chili with it...the meat should break down