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Ground Italian Venison
Looking for different ways to use your home processed venison? Give this ground Italian venison a try to change it up!
Prep Time
40
minutes
mins
Cook Time
0
minutes
mins
Course:
Main Course
Cuisine:
American, Homesteading, Preserving
Keyword:
freezing, Italian, Italian venison, preserving venison, venison, venison recipe
Servings:
10
pounds
Equipment
Food Scale
Meat Grinder
Ingredients
5
pounds
venison
cleaned and cubed
5
pounds
pork shoulder
cubed
3
tablespoons
dried parsley
3
tablespoons
dried Italian seasoning
2 ½
tablespoons
black pepper
1
tablespoon
fennel seed
1
tablespoon
paprika
1 1/2 -2
tablespoons
red pepper flakes
3
tablespoons
salt
5
tablespoons
dried minced garlic
2
tablespoons
dried minced onion
Instructions
Mix all spices in a small bowl.
Measure and grind 5 pounds each of venison and pork shoulder.
In a large bowl, combine both proteins and mix well.
Add about ⅓ of the spice mixture and mix the meat, being sure to pull from the bottom. Add another ⅓, mixing again.
Finally, add remaining spice mixture, being sure to grab all the meat from the bottom, mixing thoroughly.
Using a food scale, measure meat in one pound increments.
Place into freezer bags, flattening and removing air as you seal them. Wrap with freezer paper and label.