Savory Rosemary Fried Ground Venison
Nutritional value per serving
Calories220kcal
Carbs1gram
Fat13gram
Protein25gram
Ingredients
- Ground venison (lean)500 g
- Fresh rosemary, finely chopped (choose fresh green leaves, avoid brown or dry stems)1 tbsp
- Olive oil (extra virgin is best, but any cooking oil works)1 tbsp
- Garlic cloves, minced (fresh is preferred for best flavor)2 piece
- Salt1 tsp
- Black pepper, freshly ground0.5 tsp
- Onion, finely chopped (medium size)1 piece
This recipe for frying ground venison with rosemary is a delicious and simple dish perfect for home cooks with basic kitchen tools. Ground venison is a lean, flavorful meat that cooks quickly, and the addition of fresh rosemary adds an earthy, aromatic touch. The total ingredient cost is approximately $8 USD / €7 / £6 / ₹600, and the entire dish yields about 4 servings with roughly 220 kcal per serving. This recipe is easy in terms of complexity and has a total time of 20 minutes from preparation to cooking. It's suitable for low-carb and paleo diets. Remember to handle the meat with care, cook it to a safe internal temperature of 71°C (160°F), and avoid cross-contamination by using separate cutting boards and utensils for raw meat.
Preparation instructions
Prepare ingredients
1Wash your hands thoroughly with soap and water before starting. Finely chop the fresh rosemary and onion, and mince the garlic cloves. Having everything ready will help the cooking process flow smoothly. This prep should take about 5 minutes.
Heat the pan
2Place a non-stick frying pan over medium heat and add 1 tablespoon of olive oil. Let the oil heat for about 1-2 minutes until it shimmers but does not smoke. Heating the oil properly allows even cooking and prevents sticking.
Cook the onion and garlic
3Add the chopped onion and minced garlic to the pan. Stir frequently and cook for about 3-4 minutes until the onions become translucent and fragrant. This step develops the flavor base of your dish.
Add the ground venison
4Add the ground venison to the pan, breaking it apart with a wooden spoon or spatula. Spread it out evenly in the pan. Cook for about 5-7 minutes, stirring occasionally, until the meat is browned and no longer pink.
Add rosemary and seasonings
5Sprinkle the chopped fresh rosemary, salt, and black pepper over the meat. Stir well to distribute the flavors. Cook for an additional 2 minutes to let the rosemary infuse its aroma into the meat.
Check doneness and food safety
6Use a meat thermometer to ensure the internal temperature of the ground venison reaches at least 71°C (160°F) to guarantee it is safe to eat. If you don't have a thermometer, ensure the meat is no longer pink inside and the juices run clear.
Rest and serve
7Remove the pan from heat and let the meat rest for a minute. This lets the flavors settle. Serve hot with your choice of sides like vegetables or rice. Enjoy your flavorful and safe-to-eat rosemary fried ground venison!
Cooking Tips
1If fresh rosemary is unavailable, you can use 1 teaspoon of dried rosemary, but add it earlier in the cooking process to allow it to rehydrate and release flavor.
2To avoid cross-contamination, always use separate cutting boards and utensils for raw meat and vegetables, and wash your hands thoroughly after handling raw venison.
3Venison is lean, so avoid overcooking to prevent dryness. Cooking to the recommended temperature ensures safety without sacrificing tenderness.
Equipment Needed
- Non-stick frying pan
- Wooden spoon or spatula
- Meat thermometer (recommended for safety)
- Cutting board
- Knife
Grocery Shopping List
- [ ] Ground venison (500g) - Approx. $6 - Choose fresh, bright red meat without any off smell.
- [ ] Fresh rosemary (small bunch) - Approx. $1.50 - Look for green, fragrant sprigs.
- [ ] Olive oil (small bottle if not available at home) - Approx. $3 (you will use 1 tbsp)
- [ ] Garlic (1 head) - Approx. $0.50 - Choose firm bulbs with tight skins.
- [ ] Onion (1 medium) - Approx. $0.50 - Select firm, dry skin onions.
- [ ] Salt and black pepper - typically pantry staples
Total approximate cost: $8-$10 (depending on quantities and local prices)
FAQ
What internal temperature should ground venison be cooked to?
Ground venison should be cooked to a safe internal temperature of 71°C (160°F) to ensure any harmful bacteria are destroyed and the meat is safe to eat.
Can I substitute the rosemary with other herbs?
Yes, you can substitute rosemary with thyme, sage, or oregano for different but complementary flavors.
Is it necessary to use a meat thermometer?
While not strictly necessary, a meat thermometer is the most reliable way to ensure your ground venison is cooked to a safe temperature. If you don’t have one, ensure the meat is no longer pink and juices run clear.