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1. Stovetop: Heat a skillet over medium-high heat and add a small amount of oil or fat. Once the pan is hot, add the seasoned ground deer meat and cook it until browned, stirring frequently to prevent sticking. 2. Oven: Preheat your oven to the desired temperature (usually around 350°F or 175°C).
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Instructions. Generously salt the ground venison on both sides and let stand for at least 15 minutes, or refrigerate up to 24 hours. Heat a 3-quart pot with olive oil over medium heat. When the oil shimmers, add the venison to the pot. Break the meat into chunks, covering the entire surface of the pot.
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Freshly harvested venison can oftentimes have a stronger flavor, so if desired, you can soak tender cuts of meat, such as venison steak or backstrap, in buttermilk for a couple of hours, or overnight, to help tone down the flavor of the venison and draw out the blood. The acid in buttermilk also helps to tenderize the meat.
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Set raw links on grate for 15 minutes, lift lid and flip to other side. Test and remove once internal temp reaches 160 degrees F. Venision sausage in the oven - Preheat oven to 400 degrees F. Slice bell peppers and onion into strips. Place these into a bowl. Toss with 1/4 c. olive oil and sprinkle of salt and pepper.
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Cook for 2-3 additional minutes before removing from the heat. Step 3: Add the sauteed onion and garlic to a large bowl with the venison, breadcrumbs, milk, eggs, balsamic, Worcestershire, Italian seasoning, salt, and pepper. Mix everything together well. Step 4: Lightly oil and line a loaf pan with parchment paper.
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5. Cover and simmer over low heat for at least an hour. Turn the heat to low, pop the lid on, and let the chili simmer gently for a couple hours. The meat should cook in about 30 minutes or so, but the flavors will really come together with at least an hour or two of slow cooking.
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Instructions. Begin by heating a large pan over medium heat on the stove. Add the oil to the pan and when the oil is hot, add the onion and saute until translucent, about 3-4 minutes. Then, add the ground venison and cook until browned, about 6-8 minutes. Next, add the garlic, chili powder, cumin, salt and pepper.
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Venison Meatballs with Sweet & Sour Sauce from Winding Creek Ranch. British Venison Meatballs by Hank Shaw. Venison Breakfast Sausage from A Ranch Mom. Venison Meat Pies by Hank Shaw. Dirty Cauliflower Rice (with Venison) from Joy Filled Eats.
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5. Crockpot Pinto Beans (with Venison) from The Cagle Diaries. You will love this delicious pot of creamy, meaty yumminess. There's so much flavor from a combination of the beans, smoked sausage and cooking for a long time. 6. Elk Lasagna from A Ranch Mom. This elk lasagna is easy to make and so delicious!
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Start smoking venison cold. This is because a smoke ring stops developing at around 140°F, so the longer the meat takes to get there, the better the ring. Thick cuts and lengths of backstrap must start at room temperature, unless you are reverse searing.
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Cooking Process. First, heat the cooking oil in a skillet over medium heat. Once the oil is hot, add the ground deer meat to the skillet and break it up with a spatula. Stir the meat occasionally to ensure even cooking. Next, add the onions and garlic to the skillet and cook until they become fragrant and soft.
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Taco meat or sloppy joes (also known as "sloppy does"): First, oil the pan very lightly so your ground venison won't stick when you're browning it. Then brown the meat as usual. When you're done you won't need to pour off extra grease the way you would with ground beef. Instead, pour in a few tablespoons of olive oil.
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Personally, I like a lot of flavor in my jerky, so I usually add lots of extra black pepper and soy sauce or garlic salt. You mixed it into the ground burger and let it "marinate" for 24 hours. Then, using the jerky gun, you create the jerky sticks and dehydrate them. I use a dehydrator for about 5-6 hours.
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Notes. To Make Venison Chili in the Slow Cooker: Cook the bacon, venison, onions, peppers, and garlic together in a skillet over medium-high heat until the venison and bacon is cooked through. Add it to the slow cooker with the rest of the ingredients. Cook on high heat for about 5 hours or on low heat for about 8 hours.
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The best cooking method for ground deer meat on the stove is to start by heating a skillet or frying pan over medium heat. Add a small amount of oil or butter to the pan to prevent sticking. Once the oil is hot, add the seasoned ground deer meat and cook it until browned, breaking it up with a spatula or spoon as it cooks.
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STEP 4: Form the meat into 4 venison burger patties either free-hand or using a hamburger press. If you'll be freezing some of the burgers, layer with waxed paper first. STEP 5: Form a dent in the center of each venison burger and fry in a hot cast-iron skillet for 3 to 4 minutes. Flip burger and cook for an 3-4 more minutes.
