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Ground venison can be classified by animal type or cut of meat. Reindeer venison is considered the best due to its tenderness and sweetness. Venison is high in protein, iron, and vitamins, but low in fat and sodium. Adding bacon, pork, or beef can add fat content. The right herbs can create a rich flavor. Ground venison can be made into sausage or jerky.
The different types of ground venison can be classified according to the type of animal it comes from or the cut of meat it is made from. Venison comes from members of the cervid family, which includes animals such as white-tailed deer, reindeer, moose, elk, and caribou. Ground reindeer venison is considered by many people to be the best kind because it is extremely tender and sweet. The tenderest cuts of meat, such as tenderloin, make a ground venison that can be used for burgers, meatloaf, and sausage. Ground venison from tougher sections, such as the rump, is often used for chili, stews, and jerky.
Reindeer meat is considered by many people to be the best type to use for ground venison due to its tenderness and sweetness. Moose and caribou have a more savory and mellow taste and are also good for powdered venison. The ground venison of these animals is considered healthy, which is attributed to what they eat. A large part of their diet consists of lichens, which are very rich in nutrition and vitamin content, and berries. Although ground venison is high in cholesterol, it is low in fat and sodium, and is a good source of protein, iron, and many other vitamins and minerals, including vitamin B6, vitamin B12, phosphorus, and zinc.
Deer that are at least five years old provide the best types of venison. Venison tends to be dry, so many people add bacon, pork, or beef when making ground venison, for extra fat content. The ground venison should appear pink when cooked. If it turns gray, it’s overcooked.
Using the right herbs, such as basil, garlic, and bay leaves, creates a rich, robust, spicy flavor when preparing venison. After the venison is ground, mixed, and cured, it is often stuffed into casings to make ground venison sausage. Ground venison jerky is made by forming it into thin strips, then dehydrating it, preferably in the sun.
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