Deer season in the winter offers an opportunity for filling the freezer with lean and nutritious venison. Tenderloins and rib cuts are favored for their tenderness, while less-tender portions are cut into stew pieces for long, slow cooking. Ground deer offers meat that can be used in burgers or in any dish suitable for ground beef, such as casseroles or chili. Grind your venison promptly and freeze any portions that cannot be eaten in a day or two.
Instructions
1. Assemble your manual grinder, or set up your electric grinder or grinder accessory on your heavy-duty stand mixer. Consult your appliances manual for set-up details specific to your model.
2. Cut the deer meat into roughly 1-inch chunks.
3. Place a bowl under the extruder to catch the meat as it grinds.
4. Put a few cubes of meat into the hopper, the intake space at the top of the grinder. Crank by hand or turn on the power switch.
5. Feed the remaining meat cubes until all the meat is ground.
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