How to cook ground venison?

  • Sparkycat

    Posts: 1064

    Mar 11, 2010 2:25 AM GMT
    I need some advice. I was given some frozen ground venison, and I've never cooked this before. I'm a terrible cook and want to simply make patties out of this and fry them for burgers. So, bunch of questions. Can I thaw it in the microwave? I read that it should be soaked in salt water overnight. True or no? I read that it tends to be tough. If I fry burgers will that cook it enough that it won't be like chewing leather? Do I need to mix an egg with it to help hold the patties together? Should I cook slower with low heat or faster at higher heat, or does it make any difference? Thanks all for any advice you can offer.

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    Mar 11, 2010 4:45 AM GMT
    Venison has a stronger, gamier taste than beef, so I always flavor it with very strong seasonings. With ground venison, I usually make chili. And, when cooking venison steaks, I deglaze the pan with mirin (sweet Japanese rice wine), add a heaping teaspoon of chipotle powder, salt, and butter, and make a sort of barbecue sauce to pour over it.

    I've never made burgers with it, and I've never owned a microwave oven, so I'm not much help on those fronts. I've never heard of the salt water soaking except for deer hearts and livers; soaking ground meat sounds like a really bad idea.
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    Mar 25, 2010 9:17 PM GMT
    Thaw in fridge, and cook for MUCH LESS time than you think you need to for ground beef. Also use a little olive oil in the pan, because deer is virtually fat free. I sometimes will saute a half an onion or so and mix that with the raw deer meat before I shape into patties. The onions help keep it moist. You don't have to worry so much about "tough" as just dry as hell.

    My dad makes deer sausage regularly, and he adds a ground boston butt to it to keep it tender and moist.