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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 ...


4

Venison is deer meat. It typically has a flavor similar to beef but it is stronger. While I have not had any that tastes wild or gamey, I have heard that some cuts do taste that way. Veal is calf (very young cow). It has a very mild flavor, not at all like beef from a grown cow or bull. Some people substitute pork for veal in certain recipes as the taste is ...


3

Venison is the meat of a deer, whereas veal is the meat of a young cow (calf) which has typically been fed on milk only or a mixture of milk and regular feed. In terms of differences, venison is a rich, gamey meat, and veal is a pale-coloured, very tender beef. Hope that helps, but in future I would recommend searching online for an answer as this question ...


2

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 ...


1

Michael Rhulman recommends 3 parts meat to one part fat when making sausage.



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