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The meat itself From my experiencing working with venison, I have come to find out that venison meat is quite "soft" compared to other red meat like beef. You can find a similar kind of "softness" in veal, so it appears the age of the animal, or more specifically, how developed/tough their muscles is related to the texture (and flavor) of the meat. Here ...


Ground Venison has a very low fat content. This is the main culprit for its texture and lack of flavor. I always add ground pork to mine in roughly equal proportions. This raises the fat content and gives it a better over all flavor. I also recommend that you skip the processor and butcher the deer yourself if possible. Skin it as soon as possible and then ...

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