What can I cook with 2lbs of grounded deer meat??

Question

Can i use it the same as grounded beef?? Is there any recipes u have used with deer meat?? If so what?...

Answer 1

Yes, you can use it like ground beed, but remember it has a richer flavor than beef......but that's a good thing! Here is an old recipe of my mother's. It is real easy & cheap to make......& it is delicious & tender. Enjoy!

DEER (OR BEEF) MUSHROOM BAKE

2 lbs. deer (or beef)
salt & pepper, to taste
flour
1 can cream of mushroom soup (or cream of celery soup)

Mix salt, pepper, & flour together; coat meat well. Then pound meat, & brown on both sides in skillet with small amount of oil. Put all pieces in baking dish. Pour undiluted mushroom soup over all, cover & bake slowly (at about 250 degrees F.) till done. Or you can season & flour the meat, brown it in a bit of oil, then put everything in a crockpot to cook slowly for a few hours.

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TEXAS DEER CHILI

2 tablespoons vegetable oil
2 1/2 pounds ground venison
1 large onion, chopped
1 clove garlic, minced
1 (4 ounce) can diced green chile peppers
2 (15 ounce) cans kidney
beans, drained and rinsed
2 (10.5 ounce) cans beef broth
2 teaspoons dried oregano
2 teaspoons ground cumin
1/2 teaspoon salt
1 1/2 teaspoons paprika

In a large skillet over medium heat, cook venison, onion and garlic in oil until meat is browned, drain well. Transfer to a slow cooker and stir together with chiles, beans, broth oregano, cumin, salt and paprika. Cook on medium 4 to 5 hours.

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DEER MEAT SAUTE

2 pounds venison (deer meat)
2 onions, chopped
4 cups fresh mushrooms, sliced
3 tablespoons butter
1 clove garlic, minced
1 (6 ounce) can tomato paste
1 teaspoon all-purpose flour
1 cup sour cream
1 teaspoon salt
1 pinch mustard powder
1/8 teaspoon dried parsley

Heat butter or margarine in a large skillet over medium heat. Add onions and saute until translucent; then add meat and saute until browned.

When meat is lightly browned, add mushrooms, garlic, tomato paste, flour, sour cream, salt, mustard powder and parsley. Stir together, reduce heat to low and let simmer for 20 to 30 minutes. The longer it simmers, the more tender the meat will be. Serves 6. Serve with mashed potatoes and green beans. The sauce makes an excellent 'gravy' for the potatoes.

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VENISON MEATBALLS

1 pound ground venison
2/3 cup bread crumbs
1/3 cup Parmesan cheese
2 tsp. dried parsley
1 tsp. garlic powde
1/3 cup milk
2 eggs
salt and pepper to taste
your favorite spaghetti sauce

In a large mixing bowl, beat eggs with milk. Add bread crumbs, Parmesan cheese, parsley, and garlic powder mix well. Add ground meat and knead with your hands until well blended. Form into meatballs about the size of golf balls. Brown the meatballs on all sides then put them in a pan of spaghetti sauce and simmer, covered, for a hour. Serve with pasta.

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HASH BROWN VENISON QUICHE

5 cups frozen loose-packed shredded potatoes, thawed
1/4 cup butter, melted
1 cup cooked ground venison
1 cup shredded cheddar cheese
1/4 cup green onion, chopped
3 eggs
3/4 cup milk
1/2 tsp. salt
1/2 tsp. pepper

Press the hash browns between paper towels to remove excess moisture then press them into the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle with butter. Bake at 425 for 25 minutes. Combine the venison, cheese, and onion; spoon over the crust. In a small bowl, beat the eggs, milk, salt and pepper. Pour over all. Reduce heat to 350; bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting. Yields 6 servings.

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VENISON GRAVY ON BISCUITS

1 pound ground venison
1 can mushrooms (4-ounce)
1 can cream of mushroom soup
1 can milk
salt and pepper to taste

Brown the venison in a large fry pan. Add mushrooms and cook for a few minutes. Add mushroom soup and milk and stir and cook until smooth and hot. Salt and pepper to taste and serve over hot bisquits.

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MINI MEATLOAVES

1 1/2 pounds ground venison
1 cup tomato sauce
3/4 cup quick cooking oatmeal
2 egg whites, beaten
1/8 cup chopped green olives
salt and pepper to taste

Heat oven to 350 degrees. Spray cooking oil to coat 3 mini meatloaf pans. In a large bowl, combine all ingredients and mix thoroughly; kneading by hand is the easiest. Divide the mixture into three equal portions, shape them into loaves and transfer to the baking pans. Bake for 45 minutes.

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CHEESY SLOPPY JOES

1 1/2 pounds ground venison
1/2 a small onion, diced
2 tablespoons mustard
1 can chicken gumbo soup
salt and pepper to taste
1/2 teaspoon chili powder
1 teaspoon sugar
1/4 pound shredded cheddar (or other) cheese
1/2 cup catsup

Fry venison and onion. Pour off excess grease and add mustard, catsup, soup and spices. Simmer 15 to 20 minutes until thick. Stir in cheese until melted and serve on buns. This dish is even better reheated the next day.

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VENISON STUFFED GREEN PEPPERS

4 or 5 green peppers
1/2 to 3/4 pound of ground venison
1 medium onion
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup rice
1 tablespoon Worcestershire sauce
1 cup shredded mozzarella cheese
1 can sloppy joe sauce (26.5 oz)
1 can diced tomatoes (14.5 oz)
1 can mushrooms (4 oz)

Cut the top off of the green peppers and clean out the seeds inside, set aside. Mix venison, onion, garlic, salt, pepper, rice, Worcestershire sauce, and 1/2 cup of mozzarella cheese. Add 1/2 can of sloppy joe sauce and 1/2 can of diced tomatoes to venison and mix. Fill the green peppers with the mixture and place green peppers in the crockpot. Mix together the remaining sloppy joe sauce, diced tomatoes and mushrooms and pour over the peppers in the crockpot. Cook the peppers on low for 6 to 8 hours or on high for 4 to 5 hours. Once the peppers are ready to serve, drizzle with the remainder of the mozzarella cheese.

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Answer 2

Add 2 Tbls of Italian dressing per pound of meat and prepare as you would ground beef for chile, spaghetti sauce, meat loaf, hamburger patties, etc...

Ground venison is leaner than most ground beef and therefore not tasty if you overcook it. Add the dressing or just straight olive oil to it to moisten and flavor the meat for best results.

If properly butchered (blood drained and silver skin trimmed), you won't have the so called"gamey taste".
I sometimes soak my venison in milk to tenderize and moisten the meat.

Old German Cabbage Rolls

1 lb venison, ground
1/3 c Rice, uncooked
2 tb Butter
1 ea Onion, finely sliced
1 ea Egg, well beaten
1 c Tomato soup
Juice of 1 Lemon
1 ts Sugar
1 ts Parsley, minced
1/2 c Celery, chopped
Salt & pepper to taste
6 Cabbage leaves


Season the hamburger well with salt and pepper and add the egg. Mix well. Mix in rice. To make sauce, melt the butter and add the tomato soup and an equal amount of water and add to onion. Add the parsley, celery, lemon juice, sugar, salt and pepper, and cook for 10 minutes.

Wash the cabbage leaves and boil until tender. Put 2 Tbsp of meat mixture in each leaf and roll tightly. Secure each roll with a toothpick. Place in a saucepan and pour sauce over rolls. Cover pan tightly and cook slowly for 3 hours. Serve very hot.

Answer 3

The Italian side of my family used it for their meat sauce on spaghetti. Often they would make sausages with the ground meat which was highly seasoned and used that in the sauce. The tomato in the sauce diminishes the strong deer flavor ( if there is one) and makes it an excellent way to use up 2 lbs of ground meat.

Answer 4

Yes, you can use it like ground beef or ground turkey or ground pork or ground italian sausage, etc. Make something strong tasting like sloppy joes, chili or tomato sauce. If you don't want to use tomatos, then use cabbage, garlic, turnips, dry mustard powder or something else to mask the "wild" taste. Make a meatloaf and mix in a big package of instant onion soup mix, for example. If you can mix the ground deer with another kind of ground meat, all the better.

Answer 5

You can use the ground deer meat just the same as ground beef. It makes excellent spaghetti sauce.

Answer 6

You can use ground deer meat the same way that you use ground beef. You can make meatballs, hamburger patties, meat loaf, sloppy joes, tacos and meat sauce for spaghetti.

I hope this helps.

Answer 7

I had a really good deer chili and I did not know it was deer chili until the second bowl full. She said she just made regular chili but with deer. But down in the South we like chili a little spicy so that may have covered the wildness.

Answer 8

Excellent Venison Soup
Submitted by: Michelle
Rated: 5 out of 5 by 5 members Prep Time: 25 Minutes
Cook Time: 2 Hours 20 Minutes Ready In: 2 Hours 45 Minutes
Yields: 6 servings
"Venison is delicious and healthy in this rich-flavored soup packed with cabbage, rutabagas, and parsnips."
INGREDIENTS:
2 pounds ground venison
1 onion, chopped
1 parsnip, sliced
3 potatoes, cubed
3 carrots, sliced
1/2 rutabagas, peeled and cubed
1 (16 ounce) can whole peeled tomatoes, with liquid
3 cubes beef bouillon cube
3 cups water
1/2 medium head cabbage, coarsely chopped
1 bay leaf
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS:
1. Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat to low and simmer 1 to 2 hours.

Answer 9

How about deer chili, its awesome. just get a chili recipe you like and use the deer meat in place of the beef.

Answer 10

I use it exactly like beef. You can rinse it with cold water if you don't like the stronger taste, get the blood out. I know people who have been fooled once its been treated like that.

I made meatload with two pounds of it yesterday. I often make spagetti or shepard's pie. I use it in Hamburger helper. When I have venison, I don't use beef at all, but don't give up my hamburger recipes.

Answer 11

Yes, the same. It just tastes stronger - more gamey. When I was married to the great white hunter and had a freezer of ground venison, I'd make lots of lasagna. Just cook that venison, drain the fat. Drain and drain and drain. Then season, season, season. Lots of garlic, mint, chives, parsley. Lots of tomato sauce. Layer it up with mozzarella, ricotta, and Parmesan cheeses.