Hard for me to ask this b/c I'm an experienced cook who also has a sibling who owns a restaurant and is a french trained chef and we battle with ideas and dishes constantly.....but I somehow ended up with so much ground venison from last year that needs to be cooked that I am stumped. Normally I portion out our meat hauls out better but somehow I got cateewampus (word not used enough these days btw) last season and my processing was not in balance

I've got 3 teenage boys who will eat the ass out of a rhino but they are tired of the normal meat loafs, meat balls, etc.

Any unique ideas or twists on the traditional favorites that might buy me a few more meals to use this up before another 2013 meat haul?

Thanks in advance OB!

We make lots of taco soup, spaghetti, put it on pizza, chili, stuffed bell peppers, goulash (and similar type meals, casseroles, etc.
You could even make some pan sausage out of it for breakfast.

2-3 times a year I do Boy Scout Dinners when all I have is ground beef. My boys always think its a special occasion.

I run into this problem as well. Sometimes when I Patty out the meat when I get done grinding it I'll pre mix a set of patties with blue cheese and other fixings, and then bacon burgers for the other ones... So then I can pull them out and slap them right on the grill frozen and pre seasoned. Anyway not that much help here...

I use it for any recipe that calls for ground beef.

Except hamburgers. usually too dry to stick together.

15-20% beef fat will fix that

Breakfast sausage, gourmet burgers, spaghetti, tacos, monkey heads, stuffed japs, armadillo eggs (really good mixed with chorizo), link sausage, SOS, biscuits and gravy, stuffed patties (bleu cheese or cream cheese) and pan fried

I am starting to feel like Bubba here

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15-20% beef fat will fix that

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good point, but i usually fix burgers because they are fast, so that is too much trouble for me.

Am I sheltered or something - schmellba99 - what is a monkey head?

Hamburger steaks
shepherd's pie

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15-20% beef fat will fix that

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good point, but i usually fix burgers because they are fast, so that is too much trouble for me.

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Do you do your own processing? After I shoot a deer I grind all my own, then grind in the beef fat and seasoning mix to my liking then use my Patty press to get half pounders then wrap and freeze. So you can pull and go later. So initial setup time. But usually only takes part of a day.

Every year I end up killing several does, spikes & cull bucks at the end of the MLD season and I always grind several batches of venison burger meat at home.

18-20 Lbs venison
6 Lbs (two bags) of bacon ends & pieces
3 Lbs Jalapenos (I cut tops of but leave the seeds)
3-4 bunches of parsley
Generous dousing of steak rub or similar seasoning (I use Bill's Season All) and some garlic powder.

I give a lot a way to family & friends and they are usually asking when the next batch will be made.

We use it for mesquite grilled burgers, home made pizza, tacos & meatloaf. I've also use it for chopped steak covered in brown gravy.

You could take your already ground up meat and run it through the grinder again with the above ingredients in smaller scale each time you thaw some out.

Grind a pork roast and mix it in 1 part to 4 parts venison. Then treat it like regular hamburger meat.
Tacos
Spaghetti
Burgers
Lasagna
Nachos
Chili of course
Dirty rice
Heck, even Hamburger Helper might make the boys happy.
....and pizza/calzones.

[This message has been edited by CrottyKid (edited 12/5/2013 8:24a).]

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....hate to ask...

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No, no, no,... this is a darn good thread topic.

I would prefer, when we have guests and are serving ground venison in a dish, that the overall experience is as good or better than the guest is used to having. There are some good cooks on this board so I am hoping to learn something!

This reminds me to go get some beef fat and have it ready to add to the next venison grinding.

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Am I sheltered or something - schmellba99 - what is a monkey head?

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Stuffed bell pepper

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good point, but i usually fix burgers because they are fast, so that is too much trouble for me.

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Grind your fat (pork or beef) into your venison when you grind it initially.

I cube, season, then grind. If I want to go ahead and make some hamburger patties to freeze, I do it then. I also package out the grind in 1 lb bags and vacuum seal. Press them flat so they freeze, store and thaw better and move on to the next part of the processing.

Some good ideas here. I am definitely going to do something like FSGuide or Krotty Kidd this year.

I wonder if the OP got what she was hoping to get out of this thread.

Enchiladas

You can take any ground up meat, brown it, then cook with some dehydrated hashbrown potatoes (add water at first to soften up the potatoes). When done, sprinkle some cheese on top. Instant hashbrown casserole. Great for breakfast when used with sausage.