Is there a way to get the gamey taste out of deer meat? When grinding venison, what should you mix with it? Is it necessary to soak deer meat before grinding it? If you don’t remove the silver skin, what happens?
Grinding your deer meat is a great way to save money and ensure you get the freshest, most tasteful product possible. Grinding venison at home isn’t tricky, but there are several things you should do beforehand. Similarly, there are a few things to keep in mind to make the process run smoothly and produce venison mince that tastes great.
There are several ways to grind deer meat at home. You can use a manual grinder, an electric grinder, chop venison with a knife, or a food processor and blender. Once the venison is ground, you can season it with your favorite spices or marinade. Enjoy!
HOW TO PREPARE THE VENISON BEFORE GRINDING IT?
Remove all visible dirt, feces, hair, and bloodshot areas. Whether or not to soak deer meat before grinding depends on your recipe. For example, washing the venison is essential to remove as much blood as possible for making sausage. However, soaking the venison is not typically necessary for making burgers or meatloaf.
If you want to remove the gamey taste, put the meat overnight in salt water, vinegar water, lemon, or buttermilk solution. To get more juicy and tender meat, set the venison in buttermilk. The ph level in buttermilk helps to break down the tissue to tenderize the venison and aid in moisture retention.
If you’re using a manual or electric grinder, you’ll need to cut the meat into small pieces to fit into the grinder. There is no need to cut venison into small pieces using a food processor. Then a sharp knife is a perfect choice.
No matter which method you choose, remove all silver skin and any other fat and connective tissue before grinding the venison. If silverskin is left on the meat, it will shrink and twist, turning the tenderloin into a venison “corkscrew.”
In grinding venison, what do you add?
Most people add some fat to their ground venison by feeding it into the grinder and the chunks of meat. You’reYou’re welcome to use any pure bits of venison fat you trimmed off during the butchering process, but considering that the rule of thumb is 15-20 percent added fat, you’ll likely have to turn to outside sources. We recommend beef fat, but you can add fatty meat cuts like pork belly, pork shoulder, or bacon. These add a lot of spices as well.
There are also many ingredients you can add to deer meat when grinding, depending on the recipes you want to cook. For example, if you’re making burgers, you can add Seasonings like salt and pepper, Barbecue, soy or Worcestershire sauce, Cheese, and Onion.
Exclusive Guides for perfectly grinding deer meat
To get your perfectly ground deer meat, follow these tips.
- Don’t wait too long to remove the deer’s intestines and other indigestible internal parts. Keep the deer on ice before processing for easier grinding.
- To get tender meat, use lemon, vinegar, and buttermilk. Soaking deer meat in buttermilk removes the gamey taste.
- Clean the equipment and work surface before start processing the grinding venison.
- When grinding, put the remaining venison in the freezer for 10 to 15 minutes to ensure they remain cold.
- For storing, vacuum sealer, freezer paper, and zip-style freezer pages are commonly used. While preserving, label your freezer bags with the location, harvest date, and type of meat cut before adding the meats. For paper-wrapped venison meat, mark it after the packaging.
- The cooking time for venison is faster than for beef. So for cooking rare venison, don’t reach above 130 degrees temperature. Overcooking will make it elastic.
- When grinding, put the remaining venison in the freezer for 10 to 15 minutes to ensure they remain cold.
- Don’t forget to remove the silk skin.
- 10% fat is considered a good starting point. You can use any type, but I prefer bacon grease or pork fat. Lard and beef tallow are also good choices.
Deer meat is a healthy and delicious choice for beef. We often want to make dishes that utilize ground venison meat while cooking. However, without the proper equipment or knowledge, it’s impossible. Deer meat is tender and light, which is good for your muscles. Furthermore, It has low calories and low sodium and is packed with lean protein, making it a great meal. We have all covered if you’re looking for tips on grinding deer meat.
