The Ground

Serving size: A one-pound pack of ground serves about 4–6. Slangin’ burgers? The same one-pound pack makes about four 3/4”–1” thick patties. *Scroll to the bottom of the page for extra burger tips.

Preferred seasonings: Salt, Pepper, Favorite Spice Blend (ie Cajun, Italian, or Chimichurri blends, taco seasoning).

Choosing your fat: Cooking with butter, ghee, olive or avocado oil, or animal fats will help maintain moisture and keep the meat from sticking to the pan.

• Start by pre-heating a large cast-iron skillet over medium heat for 3–5 minutes.
• Pat thawed raw ground venison dry with a paper or tea towel to remove excess moisture.
• Add about 2 tbsps of fat/oil to help keep the meat moist during cooking.
• Once the oil is hot (starts to shimmer and smoke just slightly), add ground to the pan and spread it out using a spatula.
• Break into large pieces and season with a little salt and pepper.
  Sear, undisturbed for about 5–6 minutes or until browned.
• Leaving the meat alone develops a delicious crust, while stirring too frequently prevents browning and makes the meat more tough.
• Using the spatula, break into smaller pieces, scraping up bits off of skillet if necessary.
• Optional: Next, you can mix in any desired savory vegetables, aromatics, and spices. (Hereʻs a few of our favorite ground ideas (https://mauinuivenison.com/blogs/recipes/tagged/venisoncut_ground).)
• Continue to brown for a few more minutes until all pieces are no longer pink and have developed a nice golden color.
• Use your cooked ground venison in your favorite recipe. (spaghetti, tacos, chili, etc.)

For loose ground, cook until brown throughout, about 8–10 min. For meatloaf or meatballs, use a digital thermometer, sticking it in the center and aiming for 160°.

With such a lean meat, consider mixing in ingredients to compensate for low fat by adding moisture, ie. an egg, mushrooms, caramelized onions, or your favorite pesto. Pack your patties tight and season with salt and pepper right before cooking. Whether cooking on the grill or on the stove, be sure to oil grill grates or add a few tablespoons of preferred fat to the pan. About 3–5 minutes per side for a 1” thick patty.