ground venison recipes

Venison Meatballs are an easy, low fat alternative to beef! These Venison Meatballs can be baked, or air fried to make them even healthier!

Venison Meatballs

venison meat

pork, ground

Onion (or substitute onion powder)

garlic (or substitute garlic powder)

eggs

breadcrumbs

Milk

parsley

oregano, dried

thyme

coarse kosher salt or sea salt

black pepper

Grate onion and garlic right over bowl with the meat in it.

Whisk eggs. Add the rest of ingredients to bowl and mix, gently, but well by hand.

Form meatballs. For dinner meatballs, portion meat with ice cream scoop. For appetizer meatballs, portion with cookie scoop.

Place on ungreased, rimmed baking sheet, so the meatballs are not touching.

Bake in 350°F for 35-40 minutes, until browned and temperature is over 165°F.

Serve with your favorite sauce.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1549474613/r5hbmvljbdtljgsifqcq.mp4

Easy Baked Venison Meatballs

Depending on where you hail from determines what you call a loose meat sandwich. With representatives from California to Pennsylvania, the MeatEater editorial team has heard of them referred to as barbeques, taverns, made-rites, wimpies, slushburgers, and more. “Sloppy Joe” is probably the one...

Venison Sloppy Joes

venison

yellow onion, finely diced

garlic, minced

ketchup

apple cider vinegar

water

brown sugar

chili powder

cumin

kosher salt

hamburger buns

Optional Toppings: dill pickles, pickled peppers, onions, coleslaw, cheese

Heat a large sauté pan over medium-high heat. Add a tablespoon of cooking oil to coat the bottom of the pan. Once the oil shimmers, add the ground venison and brown.

Remove the venison and set aside. Add another drizzle of oil if needed and sauté the diced yellow onion until brown and soft, or about 3-5 minutes. Add the minced garlic and cook an additional minute.

Deglaze the pan with water and vinegar. Incorporate the ketchup, sugar, and all the spices. Reduce the heat to low and simmer the sauce for a few minutes to thicken. Return the venison and stir.

This is the best and easiest Deer Bacon Recipe! Learn how to make a small and simple 5-pound batch of ground and formed deer bacon (or venison bacon) that easily fits in a 9 X 13 pan using some of your deer from this season.

The BEST Deer Bacon Recipe - Ground & Formed Venison Bacon

pork

curing salt (Instacure No. 1)

Tablespoons kosher salt

non-fat dried powdered milk

Tablespoon liquid smoke

onion powder

garlic powder

smoked paprika

mustard

Place the ground venison and ground pork in a large mixing bowl.

In a separate mixing bowl, combine curing salt, salt, powdered milk, brown sugar, liquid smoke, and seasonings with the cold water. Mix well, then pour the mixture over the meat.

Mix the venison and pork with your hands until the seasoning is well incorporated, and the meat becomes tacky.

Line a 9 X 13 pan with plastic wrap and press meat mixture evenly into pan to eliminate air pockets so it&#39;s about 2-inches thick. Cover meat with more plastic wrap and set in refrigerator for at least 6 hours or overnight (up to 2 days).

Preheat smoker to 200 degrees F. Once heated, add wood chips of your choice. We prefer hickory.

Remove the top plastic wrap and gently invert the pan onto your smoker rack and lift away the pan. Peel away and discard the plastic wrap that lined the pan.

Smoke the bacon at 200 degrees F until the internal temp reaches 150 degrees F using an instant-read meat thermometer. (With my electric Masterbuilt smoker, this took about 2 1/2 hours.)

Remove the bacon from the smoker and allow it to cool on a wire rack.

Slice the bacon on a meat slicer or on a cutting board with a sharp knife. 

Vacuum seal bacon in 1 or 2 lb. packages and freeze for long-term storage.

When you&#39;re ready to eat it, fry the bacon in a skillet over medium heat for 3 to 4 minutes per side, or until it&#39;s as crispy as you like it.

We used hickory chips and really liked the flavor. And I really like the fact it makes a small batch. Gonna make it again real soon.

Great deer bacon! I was so happy to find this recipe and have it turned out. I hate having to make a whole 25lbs of something when I don't even know if it will be good. I appreciated this recipe since it only makes 5lbs. I brought it over for Easter Sunday to share with family and everyone loved it, especially the kids. There wasn't any leftover to take home! I'll definitely make this again.

We love this bacon recipe! We’ve bought seasoning packets that made 25 lbs but didn’t want THAT much. This makes 5 lbs and is perfect amount!

Good recipe . I tripled it on first try 3lbs deer/3lbs moose &amp; Costco pork log 6.6 lbs .
Only thing I changed was I cut salt back. Only 3.5 Table spoons for triple batch or 1 1/4 table spoon for single batch. Not a salt fan. Mixed up let sit for few days then smoke for few hours &amp; then in oven to finish up. Has been loved by everyone who has tried. Just mixed up spices for another batch with moose tomorrow. Awesome way to use up ground meat.  Thanks for sharing.

Had anyone tried substituting Morton Tender Quick for the Pink Cure successfully?

Did this exact recipe except went 50/50 on the meet content.  Look no further, this is a winner!  The whole family is enjoying it.

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Venison Meatballs

Venison Sloppy Joes

The BEST Deer Bacon Recipe - Ground...

Top 3 ground venison recipes recipes from across the web

The most viewed ground venison recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Venison Meatballs

Venison Sloppy Joes

The BEST Deer Bacon Recipe - Ground...

The most viewed ground venison recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine