need tips on grinding venison

hsmom3 · **Joined:** 05 Nov 2007 05:59 **Posts:** 5

My husband decided to be frugal and process the deer ourselves, I need tips on grinding the venison for chili etc.

Tuppergal · **Posted:** 25 Oct 2008 12:38

the only time I have ever done any ground is when I had a kitchen aid mixer with the attachment but I know alot of the guys have bought the grinders at walmart or bass pro or other places that might carry meat grinders and just ground it up that way.
I don't think they have added anything to it just grind up the steaks

My husband has done his own processing a few times
-and it turned out really good, mostly steaks is what he did

I will note the only time we had some processed somewhere that we didn't like/couldn't stand to eat it was a processor that cut all of it with the bone in and it had a horrible game flavor. ick...LOL

hsmom3 · **Joined:** 05 Nov 2007 05:59 **Posts:** 5

thanks, we bought a grinder, and the chili meat was delicious. I had heard that the bone marrow contains the "gamey" flavor, your experience confirms it. I was just wondering about tricks, and tips...thanks

Tuppergal · **Posted:** 27 Oct 2008 09:23

I did ask around, my uncle used to add sometimes a little beef fat to it to mix it up a little,
one thing about the venison there is not alot of fat so it's really lean

had a friend of ours let us taste some venison summer sausage he made and it was really good.

Susan

couponprincess · **Posted:** 27 Oct 2008 13:14

Sometimes, I cook my ground venison with milk to help take the game tast out. I normally do not with chilli, I just make it with tons of spices. Just thought I would pass the tip!

shondargh73 · **Joined:** 12 Mar 2009 10:16 **Posts:** 1

My husband and I have done our own processing for about 3 yrs now and we add beef suet (beef fat )that can be purchased at your local grocery store for next to nothing or sometimes if you ask the butcher they give it away and that is always wonderful! We also use pork loin. It is more expensive but it doesn't take much. The pork loin that we don't use we cut up for boneless pork chops. You only need t use about 3 or 4 pieces of beef suet or pork loin for every handful of venison. You can also use seasoning salt and try adding other seasoning to suit your taste. We do use a seasoning in ours but a friend of ours makes it himself and I have no idea what he puts in it, he always says it is a family secret!

Also the more of the muscle you cut out the more tender your meat is. We have also found out that the backstraps of the deer are very good for butterflying and make the best little steaks. I cook them with some sauted onions and mushrooms and garlic and the kids go nuts over them! Talk about getting them to eat, no problem there! Anyways, I hope this helps! Good luck!

need tips on grinding venison

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