Dundee Sportsman's Club INC.|
< Back One Page |
Dundee Sportsman's Club INC. |
dscinc2003@yahoo.com |
  |
| HOW TO PREPARE GROUND VENISON |
Previous Recipes
|
Ingredients
HOW TO PREPARE GROUND VENISON:
Although the loins and hindquarters are the preferred parts of the deer,
the shoulders, neck, and ribs still have delicious meat that can be eaten
in a variety of ways or ground-up. Many hunters prefer to use a
beef/venison mixture for ground meat, choosing beef trimmings that contain
some lean as opposed to pure beef fat for preparing ground venison. Here's
the steps to follow:
| Preparation |
 |
 |
 Click
here for printable version. |
(1) Mix cool deer meat (partially frozen works well) with beef trimmings
available at the butcher's, and grind together in the following
proportions:
50 pounds of venison cut into pieces
40 pounds of beef trimmings
10 pounds of pork trimmings
(2) Grind the mixture at least twice for a finer texture. Be sure to mix
the ground meat and trimmings thoroughly with your hands to assure even
distribution of the trimmings throughout the meat.
(3) Now treat this ground meat in the same way you do ground beef.
Substitute this ground venison in any of your recipes calling for ground
beef.
 |
Copyright © 2003 DUNDEE SPORTSMAN'S CLUB. All rights
reserved. Questions or Comments? Contact the Club By Call us at 1-734-529-3581 |
|
|||
| Children's Privacy Policy | Privacy Policy | TALK TO US | Freedom | ||