Find ground venison recipes (which includes elk) or submit your favorites below. If you want to grind your own wild game meat see our page on grinding your own meat.
Use ground elk or deer with some kind of fat (other than wild game fat) added to it since it is so lean. It will improve the texture and flavor tremendously. If you do not want to add beef suet or other fats, you might want to add an egg or two to the ground meat to help bind it together. If you are making a ground venison recipe in a frying pan, add some oil to the pan to keep it from sticking.
Fresh ground wild game will be very moist, unlike ground beef bought at the grocery store, so be prepared for a little extra liquid in the pan after it cooks down. If the liquid is unwanted, strain it before adding spices. Depending on the recipe you are preparing you might be able to simply cook off the extra liquid quite easily. If you are making chili, stew or spaghetti the moisture will not be an issue.
To make breakfast sausage from your ground meat, there are some great premixed sausage seasonings on the market. We have tried several and like A.C. Legg's the best. See A.C. Legg's blends here and enter code "7777" for 10% discount at checkout.)
Buy a premix seasoning and all you have to do is mix the packet ingredients into your ground meat and make patties out of it. You don't have to stuff it into casings. Simple and delicious!
Packing elk meat is difficult, but big game retrieval can even be done alone. There are ways to make it easier, even without expensive equipment, horses or help.
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