Professional Instructions for Grinding Venison At Home

A step-by-step venison grinding guide created by a professionally trained chef for clean and high-quality ground deer meat.

Grinding venison at home is one of the most satisfying and practical skills a wild game cook can master. It lets you take full control over flavor, texture, fat content, and cleanliness.

Whether you’re a new hunter working with a trophy buck, a pile of trim, or a seasoned vet just wanting to make the perfect wild game burger.

In this step-by-step venison grinding guide, you’ll learn how to prep your own meat, choose the right fat and grind size, and store it, from field to freezer.

Why Grind Your Own Venison?

Grinding venison at home gives you full control over which is the most important thing:

• Freshness and cleanliness
• Fat content and grind texture
• How the trim and less-tender cuts are used
• Flavor — especially if you want to blend in pork fat, beef suet, or bacon

Plus, it saves money and adds to your self-sufficiency as a hunter and cook.

Before You Begin

Before firing up your grinder, take a few minutes to prep your workspace and meat:

• Check the Blade – Inspect your grinder blade for signs of excessive wear. Consider buying a new one if it appears to be dull.
• Keep everything cold – Warm meat smears, leading to mushy texture. Freeze the meat, fat, and grinder parts for 30–45 minutes before starting.
• Sharpen your knife – Trimming goes faster and safer with a sharp boning knife.
• Decide how much fat to add – Plan your ratio ahead of time so you can weigh and portion accordingly.

Tools You’ll Need

• Meat grinder (electric or hand grinder)
• Sharp boning knife
• Cutting board
• Large bowl or meat lug
• Freezer paper or vacuum sealer
• Kitchen scale (optional)

Optional but helpful:

• Extra Grinder Plates: coarse large plate (1/4″ or 6mm), medium plate (3/16″ or 4.5mm), and fine plate (1/8″ or 3mm)
• Food-safe gloves

Best Cuts of Venison for Grinding

The goal here is to use cuts of meat that aren’t as great for steaks or roasts but still have plenty of value. So we’re looking for tougher cuts:

• Neck
• Shoulder
• Flank
• Rib Meat and trim

While not ideal, premium cuts like the backstrap, tenderloin, or rounds (top and bottom) can also be ground if needed, especially if they’re damaged during the hunt or you’re working with smaller animals. But saving those cuts for steaks ultimately comes down to personal preference.

That said, these cuts are usually better reserved for grilling or pan-searing where their tenderness shines.

One of the most important tips for grinding deer meat is to start with clean, well-trimmed meat. Remove any connective tissue (silver skin, sinew) and bloodshot tissue before grinding. These can contribute to a chewy texture and off-flavors.

BEST FAT FOR GROUND VENISON

Venison is very lean. Adding fat improves moisture, mouthfeel, and flavor. Here are common fat options:

If you’re unable to get your hands on any of the fat sources above, fatty pork shoulder or pork belly can be substituted. Just keep in mind that the final product will be leaner than using straight fat.

Fat Ratios (aka venison burger grind ratios):

These ratios represent the percentage of lean venison to added fat in your grind. A higher fat content means a juicier, more flavorful result, especially important for burgers and sausages. Here’s how they break down:

• Pure Venison — Very lean. Best suited for chili, thick steak burgers, or meat sauces where moisture is added during cooking.
• 90/10 — This is lean deer burger. I recommend following the same guidelines as for pure venison.
• 80/20 — Balanced and versatile. Great for smash burgers, meatballs, meatloaf, taco meat, and everyday use.
• 70/30 — Rich and juicy. Ideal for venison sausage or patties where you want more fat for flavor and moisture.

Use a kitchen scale for consistency if batching. Finding the best fat for ground venison depends on your recipe and personal taste.

Step-by-Step: Grinding Venison

1. Chill Everything: Place your meat cubes, grinder parts, and even fat in the freezer for 30–45 minutes. Cold meat grinds clean and prevents the fat from melting as the grinder warms up.

2. Trim and Cube: Cut venison into 1-2″ chunks before freezing. Remove anything that isn’t pure red meat. Add your fat now if mixing it in pre-grind.

3. First Grind (Coarse Plate): Feed chilled meat and fat through the coarse plate.

4. Second Grind (Optional): For a finer texture (especially in burgers or sausage), double grind using a fine plate. Grinding a second time helps create a consistent texture, better fat distribution, and a smoother final product. This is ideal for recipes where texture and binding are key, making a huge difference.

5. Portion and Pack: Weigh out 1 lb or meal-sized portions. Wrap tightly in freezer paper or vacuum seal. Label with fat ratio and date.

Common Grinding Issues and Fixes

Even seasoned home butchers run into hiccups. Here are quick solutions to the most common problems:

• Smearing or mushy grind: The Meat, fat, or grinder is too warm. Freeze parts for longer periods and avoid overloading the hopper.
• Fat clogging the grinder: Chop the fat into smaller pieces and mix it evenly with the venison before grinding. Chill longer if it appears to be melting.
• Uneven texture: Use a second grind with a finer plate and avoid rushing the feed.
• Grinder jams: Check for silver skin, bone fragments, or sinew that wasn’t fully trimmed.

Venison Grinding Tips

• Use crushed ice or ice cubes under the meat lug or bowl to keep temps low.
• Don’t overload the grinder.
• Pre-mix seasoning, garlic, or herbs for custom blends. Be sure to cook off a few bites to check the flavor.
• Sanitize everything before and after.

Grinding your own venison isn’t just about efficiency. It’s about flavor, texture, and control. When you do it yourself, you can tailor the fat blend, grind size, and cleanliness to match the exact dish you’re preparing. Additionally, it provides the satisfaction of using every part of the animal in a respectful and resourceful manner.

Storage Guidelines

The best way to prevent freezer burn is to make sure your ground venison is tightly wrapped in freezer paper or vacuum-sealed with all air removed. Moisture exposure is the main cause of quality loss over time.

Below is a general rule of thumb for storage times.:

• Vacuum-sealed: Up to 12 months
• Freezer paper & plastic wrap combo: 12 to 14 months
• Freezer paper: 6–9 months
• Label: Always label with contents, date, and fat ratio

According to USDA guidelines, ground meat is best used within 3–4 months for optimal quality. While it remains safe beyond that if kept frozen at 0°F, I’ve personally frozen vacuum-sealed ground venison for up to a year with excellent results, especially when stored in a deep freezer.

FAQs

Can I grind venison without fat?
Yes. It’ll be leaner and a bit drier. Especially if cooked to more than a medium (140-145 degrees F) internal temperature. Add onion, egg, or a panade (milk + bread) when cooking to help retain moisture.

What if I don’t have a meat grinder?
Use a food processor in short pulses. It works for small batches but requires more trimming and attention.

How do I keep the grind clean and safe?
Cold temps, clean tools, and quick processing are key. Ensure there are no hairs on the meat before beginning to process. Clean your grinder parts thoroughly before and after every use. Numerous nooks and crannies inside the grinder can conceal missed meat.

Related ground venison Recipes

Once your grind is prepped and portioned, you’re ready to cook. Check out my Ground Venison Recipes for ideas on how to turn that fresh meat into burgers, tacos, sausage, and more.

• Venison Empanadas
• Venison Breakfast Sausage
• Ground Venison Tacos
• Venison Casserole with Chipotle and Cheddar
• Venison Meatballs
• Venison Snack Sticks

Final Thoughts

Grinding your own venison at home transforms trim into treasure. It’s about quality, pride, and getting the most from your harvest.

It also empowers you to cook more creatively, turning humble neck meat into meatballs, burgers, sausages, or chili. Grinding at home supports a nose-to-tail approach, reduces waste, and keeps you closer to the food you eat. That’s what wild game cooking is all about.

Once you’ve got a few batches under your belt, you’ll never want to go back to the processor again.