Ground meat is the most common cut of venison, and its possibilities are endless; it’s a great way to utilize tough cuts that aren’t good enough to eat on their own. Plus, ground meat also allows you to get delicious meals on your table fast. If you are making dishes with ground venison and finding them to be quite dry, it’s because you’re not adding enough fat. Add a tablespoon of duck fat, bacon fat, or lard to the ground meat while cooking to solve your dry meat problem.
CHAPTER 5 