Crispy Steamed Venison Ground Wonder
Nutritional value per serving
Calories250kcal
Carbs0gram
Fat12gram
Protein30gram
Ingredients
- Ground venison (choose fresh, bright red meat without unpleasant odor)500 g
- Olive oil (extra virgin preferred for flavor)2 tbsp
- Salt (to taste)to taste n/a
- Black pepper (freshly ground)to taste n/a
- Garlic powder (optional, enhances flavor)1 tsp
- Onion powder (optional, adds sweetness and depth)1 tsp
This recipe shows you how to prepare ground venison steamed to a delightful crispiness. It's a great way to enjoy lean, flavorful venison in a safe and tasty manner. The total ingredient cost is approximately $10 / €9 / £8 / ₹800, and the dish yields about 4 servings with approximately 250 kcal per serving. Suitable for low-carb and high-protein diets. Difficulty level: Easy. Total preparation and cooking time is about 30 minutes. Great for anyone looking to try game meat with a simple, safe cooking technique that delivers crispy, tasty results.
Preparation instructions
Prepare the venison ground
1Take 500 grams of ground venison. If frozen, fully thaw in the refrigerator before cooking to ensure even cooking and safety. Pat the venison dry with paper towels to remove excess moisture, which helps in achieving crispiness. Season it with salt, black pepper, garlic powder, and onion powder. Mix gently to evenly distribute the seasonings without overworking the meat.
Heat the pan and oil
2Heat a non-stick skillet or frying pan over medium heat for about 2 minutes until hot but not smoking. Add 2 tablespoons of olive oil and let it warm for 30 seconds to coat the pan evenly. This step helps prevent sticking and promotes crisping.
Steam the venison ground covered
3Add the seasoned ground venison to the pan. Spread it evenly. Cover the pan with a tight-fitting lid to trap steam. Cook on medium heat for 10 minutes. The steam created cooks the venison thoroughly while keeping it moist. During this time, avoid lifting the lid often to maintain steam heat.
Check doneness and temperature
4After 10 minutes, carefully lift the lid to check the venison. Use a meat thermometer inserted into several spots in the ground meat. The safe internal temperature for ground venison is 71°C (160°F). Ensure the venison has reached or exceeded this temperature for food safety. If not, cover and steam 2-3 more minutes and recheck.
Crisp the venison ground
5Once the venison is fully cooked, remove the lid. Increase the heat to medium-high. Break the venison gently with a spatula into small pieces. Cook uncovered for 3-5 minutes, stirring occasionally to crisp the meat evenly. The crispy edges provide wonderful texture and flavor contrast.
Serve immediately
6Remove the crispy steamed venison from the pan and serve hot. This meat is delicious on its own, or as a protein topping for salads, rice bowls, or tacos. Enjoy your safely cooked, flavorful crispy ground venison!
Cooking Tips
-Patting the venison dry before cooking helps achieve better browning and crispiness.
-Avoid overcrowding the pan to ensure even cooking and crisping of the venison.
-Use a digital food thermometer to check that the internal temperature reaches at least 71°C (160°F), ensuring the ground venison is safe to eat.
-Using a tight-fitting lid allows the steam to cook the meat thoroughly and keeps it moist.
-For extra flavor, add chopped fresh herbs like thyme or rosemary during seasoning.
Equipment Needed
- Non-stick frying pan or skillet with a lid
- Meat thermometer (digital or instant-read)
- Spatula
- Measuring spoons
- Mixing bowl
- Paper towels
Shopping List
- [ ] Ground venison (500g) - approx. $8. Choose fresh, bright red meat with no off-smell.
- [ ] Olive oil (extra virgin) - approx. $0.50 for 2 tablespoons. Use good quality for best flavor.
- [ ] Salt and black pepper - minimal cost. Freshly ground black pepper enhances flavor.
- [ ] Garlic powder and onion powder (optional) - approx. $1 total for small containers. Adds depth of flavor.
FAQ
Why do I need to cook ground venison to 71°C (160°F)?
Cooking ground venison to at least 71°C ensures all harmful bacteria are killed, making it safe to eat.
Can I skip steaming and just fry the ground venison?
Steaming first helps cook the venison evenly and keeps it moist, while frying after crisps it. Skipping steaming may result in uneven cooking.
What if I don't have a lid for my pan?
Use a heatproof plate to cover the pan or tent with aluminum foil to trap steam during cooking.
How do I prevent the ground venison from sticking to the pan?
Make sure your pan is preheated and add sufficient oil before adding the meat. Also, avoid moving the meat constantly during cooking.