How to Grind Deer Meat | Cold, Trimmed, Twice

Grinding venison at home is straightforward, but the difference between mushy, gamey burger and clean, versatile ground meat comes down to three things: how cold everything stays, how thoroughly you trim connective tissue, and whether you add fat. Venison is extremely lean, so the process is as much about texture and moisture as it is about grinding.

The Right Way To Grind Venison: Two Passes, Everything Cold

The standard home workflow is a coarse grind first, then a finer second pass. Most people use a 3/8-inch plate for the first run and a 1/8-inch plate for the second, which gives a texture close to commercial ground beef. If you only grind once, a medium plate works, but the texture will be chunkier and less pleasant in burgers.

Before you start, cut the meat into pieces that fit your feed tube — 1-inch chunks are a common size. Remove silver skin, sinew, and visible connective tissue as you go; these will clog the grinder and leave chewy bits in the final product. Then freeze the chunks for 30 to 60 minutes until firm but not frozen solid, and put the grinder parts in the freezer too. Assemble with a coarse plate and feed the meat gradually, letting the auger pull it in rather than forcing it.

If the grinder slows down or the meat starts to look smeared, stop, clean everything, and rechill before continuing.

Why Adding Fat Makes Better Ground Venison

Venison has almost no intramuscular fat, so ground venison alone cooks up dry and crumbly. Adding 10% to 20% fat by weight is the commonly recommended “sweet spot” for burgers and sausages, and pork fat or beef fat both work well. Chop the fat to roughly the same size as the meat chunks so it distributes evenly, and mix it in before the final grind.

For a leaner grind — say, for chili or tacos where you want the venison flavor forward — aim for the bottom of that range. For burgers, go closer to 20% or the patties will fall apart on the grill. If you’re making sausage, the seasoning and fat are what carry the recipe, so don’t skimp.

If you’re comparing grinders or attachments, the main practical difference is speed control. A KitchenAid attachment is handy because you can run it slower, which cuts cleaner instead of smearing. Standalone electric grinders with multiple speeds give you the same control plus more power for larger batches.

Common Mistakes To Avoid When Grinding Venison

• Grinding warm meat. Warm meat smears through the plate instead of cutting cleanly, producing a mushy, pasty texture. The 30–60 minute freezer chill is not optional.
• Leaving in silver skin. It binds around the auger and blade, and it shows up as tough, chewy bits in the finished meat.
• Overfeeding the grinder. Forcing meat into the tube strains the motor and creates an uneven grind. Feed pieces gradually.
• Skipping the second grind. For burgers or sausage, the finer second pass is what makes the texture cohesive. Going straight from coarse to packaging leaves it loose.
• Skimping on fat. Venison is so lean that 10% or less fat leaves burgers dry and crumbly.

If you have not yet picked a grinder for this job, our tested roundup of the best deer meat grinders compares the top models for speed control and batch capacity.

Packaging And Freezing Ground Venison

Portion the finished ground venison into meal-sized amounts — 1 to 2 pounds is a typical household serving — and freeze it right away. Vacuum sealing is the best option because it prevents freezer burn and keeps the meat fresh for months. If you use freezer bags, press out as much air as possible before sealing.

Keep the raw venison cold throughout the whole process, and clean and sanitize the grinder plates, blade, auger, tray, and work surfaces thoroughly once you are done. Never put your fingers into the feed tube at any point; use the pusher that came with the grinder.

FAQs

Should venison be frozen before grinding?

Yes. Chilling the meat until firm but not solid — about 30 to 60 minutes in the freezer — keeps it from smearing through the grinder plate. Partially frozen meat cuts cleanly, producing a better texture and preventing the mushy consistency that comes from grinding warm venison.

What is the best fat to add to ground venison?

Pork fat and beef fat are both common choices. Pork fat has a mild flavor and gives burgers good moisture, while beef fat keeps the flavor cleaner if you want the venison to stay the star. Chop the fat to about the same size as the meat chunks so it mixes evenly.

Can you grind deer meat twice?

Yes, and it is the standard method for burgers and sausage. Run the meat through a coarse plate first, rechill it if needed, then run it through a finer plate. The second pass creates a cohesive, even texture that holds together better in patties and links.