Garlic-Infused Grilled Venison Ground Delight
Nutritional value per serving
Calories250kcal
Carbs2gram
Fat10gram
Protein30gram
Ingredients
- Venison ground meat (choose fresh, bright red ground venison from a reputable source)500 g
- Garlic cloves (prefer fresh, firm bulbs with tight skins)3 pieces
- Olive oil (use extra virgin for best flavor)1 tbsp
- Salt (prefer sea salt or kosher for better texture)1 tsp
- Ground black pepper (freshly ground for aroma)0.5 tsp
This recipe offers a straightforward approach to grilling venison ground meat infused with garlic for a rich and savory flavor. Venison is a lean, flavorful game meat that benefits from gentle handling and careful cooking to retain its tenderness and juiciness. This recipe ensures you cook venison safely and deliciously with a simple blend of garlic and seasoning. The total cost of ingredients is approximately $15 / €14 / £12 / ₹1200. Each serving provides about 250 kcal, making it a protein-rich option suitable for low-carb and paleo diets. The difficulty level is easy, and total cooking time is around 20 minutes, perfect for a weeknight grill session.
Preparation instructions
Prep the garlic
1Peel the garlic cloves and finely mince them. Mincing garlic releases more flavor, helping infuse the venison with a pleasant aroma. This should take about 2 minutes.
Mix venison and garlic
2Place the ground venison in a bowl. Add the minced garlic, olive oil, salt, and pepper. Mix gently but thoroughly with your hands or a spoon for about 3 minutes until everything is evenly combined. Avoid overworking the meat to keep it tender.
Form patties
3Divide the mixture into 4 equal portions. Shape each into a round patty, about 1.5 cm thick, pressing lightly to hold together. This takes roughly 5 minutes total.
Preheat the grill
4Heat your grill to medium-high heat (about 200 °C). Ensure the grill grates are clean and lightly oiled to prevent sticking. This should take around 5 minutes.
Grill the patties
5Place the venison patties on the grill. Cook for 4-5 minutes on one side without moving them to develop a good sear. Flip carefully and cook for another 4-5 minutes. Total grilling time is approximately 10 minutes.
Check doneness
6Use a meat thermometer to check the internal temperature of the patties. Venison is best served medium with an internal temperature of 63 °C (145 °F). Insert the thermometer into the thickest part of the patty. If you prefer well done, cook to 71 °C (160 °F). Always avoid undercooking ground meat for safety reasons.
Rest and serve
7Remove patties from the grill and let them rest on a plate for 3-5 minutes. Resting helps juices redistribute for a juicier bite. Serve as desired, perhaps on a bun or alongside grilled vegetables.
Cooking Tips
-To keep ground venison juicy, don't over-mix or compact the meat when forming patties.
-If you have trouble with patties sticking to the grill, consider using a grill basket or a non-stick spray safe for high heat.
-For extra flavor, mix some fresh herbs like rosemary or thyme into the venison before forming patties.
-Always wash your hands and any surfaces or utensils that have touched raw venison to avoid cross-contamination.
Equipment Needed
- Grill or grill pan
- Meat thermometer
- Mixing bowl
- Knife and cutting board for mincing garlic
- Spatula or grilling tongs
Shopping List
- [ ] 500g ground venison (~$12): Choose fresh venison from a trusted butcher or supermarket, with bright red color.
- [ ] 3 garlic cloves (~$0.30): Fresh, firm bulbs with tight skins.
- [ ] Olive oil (~$1 for a small amount): Use extra virgin olive oil for the best flavor.
- [ ] Salt (~$0.10): Sea salt or kosher salt preferred.
- [ ] Ground black pepper (~$0.50): Freshly ground for aromatic flavor.
Total approximate cost: $13.90
FAQ
Can I use ground beef instead of venison?
Yes, if you don't have access to venison, ground beef can be substituted. Keep in mind beef is fattier and may cook differently.
What if I don't have a grill?
You can use a grill pan or a skillet on the stove to cook the patties similarly.
How can I tell when the venison is fully cooked?
Use a meat thermometer. The safe internal temperature for ground venison is 63°C (145°F) for medium, or 71°C (160°F) to be well done.
Is it safe to eat venison medium rare?
Ground venison should be cooked to at least 63°C (145°F) internally for safety. Undercooked ground meat poses a risk of foodborne illness.
Can I add other seasonings?
Absolutely! Herbs like rosemary, thyme, or spices like smoked paprika can enhance flavor if you like.