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
(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.
(1) Mix cool deer meat (partially frozen works well) with beef trimmings
available at the butcher's, and grind together in the following
proportions:
