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In this economy, even those of us that once had solid jobs have found ourselves out of work and needing to visit the local food bank to stretch our food dollars. Here in Missouri, frozen ground venison meat is often offered at food banks via a "share the harvest" program. Here are my thrifty tips for great uses of stretching meals using ground venison.
By Matt Bilardo from Grain Valley, MO
As most hunters know (from MN) mixing your ground venison with another meat of choice is a staple in the harvesting of deer. One of my son's is a manager of a local grocery, also a meat cutter, so he can quickly filet (butcher) out any hanging deer to the right cuts, scraps, etc with little waste happening.
We only mix our deer with beef or pork when we need to mold it such as burgers or a meatloaf. When making anything else that is is browned and crumbled, we use it like normal ground beef. If there's a sauce, you can't tell the difference!
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If you don't like ground pork, turkey or other various meats, I have an answer. We didn't like plain ground pork and we had ground venison. We mixed it. We used equal amounts of the meat. We would start with beef, pork and venison. If we mixed 3 lbs. of each, we had 9 lbs to work with. We would then do a OAMC (Once A Month Cooking) and be ready with quick meals. Of course, we had a name for our meat, phd (pork, hamburger and deer).