Grinding venison at home is a simple and straightforward task.
Venison is a popular game meat that comes from deer. Although one of the simplest methods of dividing the meat is by cutting it into steaks, the remaining bits of venison can be ground up and used for burgers, meatballs, meatloaf and sausages. Venison is leaner than most other types of meat, and the addition of small amounts of pork or beef fat can help enhance the moistness and quality of ground venison.
Instructions
1. Cut the venison meat (and pork or beef fat, if you're using it) into thin strips or small cubes using the knife. Insert the cubed meat into plastic freezer bags, seal and place in the freezer for several minutes until firm. Grinding partially frozen venison will prevent the meat from becoming pasty and crumbly.
2. Set up the grinding equipment and place the large bowl where it will catch the ground meat. If you're using a meat grinder (or a grinding attachment for a stand mixer), begin with a half-inch blade size.
3. Insert the partially frozen meat chunks into the hopper of the grinder, and switch it on if it is an electric model, or turn the hand crank if it is not. Alternate between grinding the meat and grinding the pork or beef fat (if you're using some) until all of the meat has been ground. If you prefer a smaller grind, do it again using a one-eighth inch blade in the grinder.
4. Place the meat chunks (and fat chunks, if you're using them) into the bowl of the machine if using a food processor rather than a grinder. Replace the lid and pulse it on and off several times until your meat reaches the desired consistency. The pulse function is preferable to a continuous operation, as it keeps the meat from being overly-processed.
5. Form the ground venison into burgers or meatballs, stuff it into sausage casings or simply place it back into the plastic bags and freeze until ready to use.
Tags: pork beef, beef using, burgers meatballs, ground venison, into plastic