Simple ground venison skillet

Ground venison is the everyday workhorse of a deer freezer. It is lean, so it needs a little care to avoid dry, crumbly meat, but a hot pan and a bit of added fat fix most problems. This skillet is a base recipe you can finish as tacos, rice bowls, or a quick potato hash. It takes about 30 minutes and uses one pan.

Yield: 4 servings | Prep: 10 minutes | Cook: 15 to 20 minutes

Ingredients

• 1 pound ground venison, thawed in the refrigerator
• 1 to 2 tablespoons oil, such as canola or avocado oil
• 2 to 3 ounces mild pork or beef fat, finely diced or ground in (optional, for very lean grind)
• 1 small onion, diced (about 1 cup)
• 1 bell pepper, diced (optional)
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 3/4 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 cup stock, water, or salsa
• To serve: tortillas, cooked rice, or baked potatoes; shredded cheese, sour cream, chopped cilantro, lime wedges

Shortcut: replace the chili powder, cumin, paprika, salt, and pepper with one packet of taco seasoning. Check the salt level before adding more.

Method

1. Heat the pan. Set a large, heavy skillet, such as cast iron, over medium-high heat for 2 to 3 minutes. Add the oil. If your grind is very lean, add the diced fat and let it render for 2 minutes.
2. Cook the onion. Add the onion and pepper. Cook for 4 to 5 minutes, stirring occasionally, until soft and lightly browned.
3. Brown the venison. Push the vegetables to the side and add the venison. Break it into large chunks and leave it alone for 2 to 3 minutes so it browns on one side. Then stir and break it up. Do not crowd the pan; if it is overfilled, brown in two batches. Crowded meat steams and turns gray.
4. Cook through. Continue cooking for 5 to 7 minutes until no pink remains. Ground meat should reach an internal temperature of 160°F. Check with an instant-read thermometer in a few spots.
5. Season. Add the garlic and spices. Stir for 30 to 60 seconds, until fragrant. Add the stock or salsa and scrape up the browned bits. Simmer 3 to 5 minutes until the liquid mostly cooks off.
6. Taste and adjust. Add salt, a squeeze of lime, or more spice as needed.

Food safety notes

• Ground meat should be cooked to 160°F all the way through, since grinding spreads surface bacteria through the meat. Color is not a reliable guide, so use a thermometer.
• Keep the venison refrigerated at 40°F or below until you cook it. Thaw in the refrigerator, not on the counter.
• Wash hands, cutting boards, and utensils after handling raw meat.
• Good field care and clean grinding matter. Review field care after the shot and your processing kit.
• If you hunt in an area with chronic wasting disease, review the DNR’s guidance on testing before you eat the meat. See dnr.wisconsin.gov.

Tips for lean meat

• Add fat. Pork fat, beef suet, or bacon blended in at grinding gives better moisture. At the stove, a spoonful of oil or butter helps.
• Use high heat and do not stir constantly.
• Do not overcook. Once cooked to 160°F, take it off the heat.
• Salt in layers, a little at the start and the rest at the end.

Variations

• Tacos: serve in warm tortillas with cheese, lettuce, and salsa.
• Skillet hash: add 2 cups diced, par-cooked potatoes at step 2 and cook until crisp.
• Chili base: add a can of diced tomatoes and beans, then simmer. See venison chili for a full recipe.
• Stuffed peppers: mix cooked meat with rice and cheese, stuff into halved peppers, and bake at 375°F for 25 to 30 minutes.
• Breakfast skillet: add eggs on top and cover for the last few minutes.

Storage

• Refrigerator: keep cooked venison in a covered container up to 3 to 4 days.
• Freezer: freeze cooked portions in freezer bags with air pressed out, for up to about 3 months for best quality.
• Reheating: warm to 165°F. Add a splash of water or stock to keep it moist.
• Raw ground venison: freeze flat in portions for faster thawing, and use within a few months for the best flavor.

Serving ideas

Serve over rice with black beans, in a baked potato, or in a bowl with greens and a squeeze of lime. Warm tortillas and a few toppings make a fast family dinner.

FAQ

Why is my ground venison dry?

Most often it is overcooked, or the grind has little fat. Add some fat and cook only until done.

Does venison taste gamey?

Flavor depends on the animal, age, and how it was handled. Quick cooling, trimming fat and silver skin, and clean processing reduce strong flavors.

Can I use frozen meat directly?

It’s best to thaw it first in the refrigerator for even cooking.

Rudy hunts and fishes in southwest Wisconsin and has for 35+ years.