Ground Venison Recipes

With ground venison, the decision that matters happens before the pan gets hot: where the juiciness is going to come from. The meat brings very little fat of its own, so most recipes here bring in something else: pork or bacon in with the meat, soaked breadcrumbs or rice to hold the water, or a pot of tomatoes and stock to finish in. When the meat goes into the pan on its own, trust the sound. It turns grey and wet first, and only browns once the spitting stops and the sizzle turns sharp and dry.