Tender and Flavorful Roasted Venison Ground
Nutritional value per serving
Calories320kcal
Carbs5gram
Fat15gram
Protein30gram
Ingredients
- ground venison500 g
- olive oil2 tbsp
- garlic powder1 tsp
- onion powder1 tsp
- smoked paprika1 tsp
- salt1 tsp
- black pepper0.5 tsp
- fresh rosemary (optional)1 tbsp
This recipe teaches you how to roast venison ground meat so it remains tender and juicy, bringing out its rich flavor without drying it out. Venison, being a lean meat, tends to cook quickly and can become tough if overcooked, so following precise temperature and cooking times is essential. This recipe uses staple seasonings and simple cooking methods ideal for everyday home cooking. Total ingredient cost is approximately $12 USD (€11, £9, ₹950). Each serving has about 320 kcal, protein-rich, low fat content, perfect for those looking for a healthy, high-protein meal. The recipe complexity is easy, and it takes a total of 40 minutes including preparation and cooking.
Preparation instructions
Preheat the oven and prepare the meat
1Preheat your oven to 180°C (350°F). Place the ground venison in a mixing bowl. This temperature helps the meat to cook evenly without drying out.
Season the venison
2Add olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and rosemary (if using) to the bowl. Mix gently but thoroughly with your hands or a spoon until all spices and oil are well incorporated. Seasoning beforehand ensures the flavors penetrate the meat evenly.
Form the meat into a baking dish
3Transfer the seasoned ground venison into an oven-safe baking dish and press it evenly to about 2-3 cm thickness. This helps the meat cook uniformly, reducing the risk of dryness.
Roast the venison
4Place the baking dish in the preheated oven. Roast for 20-25 minutes, depending on thickness. Check the internal temperature using a meat thermometer inserted into the center; it should reach at least 71°C (160°F) to ensure the meat is fully cooked and safe to eat. Cooking to this temperature kills harmful bacteria associated with ground meat. Avoid overcooking to prevent toughness.
Rest and serve
5Remove the venison from the oven and let it rest for 5 minutes before serving. Resting redistributes juices within the meat making it more tender and flavorful.
Cooking Tips
1Always use a clean cutting board and utensils when handling raw venison to avoid cross-contamination.
2If you don't have smoked paprika, use regular paprika or a bit of chili powder for a different flavor profile.
3For added moisture, incorporate finely chopped onions or bell peppers into the venison before roasting.
Equipment Needed
- Oven
- Oven-safe baking dish
- Mixing bowl
- Meat thermometer
- Measuring spoons
- Spoon or hands for mixing
Shopping List
- [ ] 500g ground venison (~$10): Choose fresh, bright red meat without off odors.
- [ ] Olive oil (~$0.50 for 2 tbsp): Opt for extra virgin for best flavor.
- [ ] Garlic powder (~$0.30 for 1 tsp): Keep sealed and dry.
- [ ] Onion powder (~$0.30 for 1 tsp): Fresh is more pungent.
- [ ] Smoked paprika (~$0.50 for 1 tsp): Adds smoky depth; regular paprika as substitute.
- [ ] Salt (~$0.05 for 1 tsp): Use fine sea salt or kosher salt.
- [ ] Black pepper (~$0.10 for 1/2 tsp): Freshly ground preferred.
- [ ] Fresh rosemary (optional, ~$0.50 for 1 tbsp): Choose vibrant green sprigs.
Total approximate cost: $12.25
FAQ
How do I know when the roasted venison ground is safe to eat?
Use a meat thermometer to check that the internal temperature reaches at least 71°C (160°F). This ensures all harmful bacteria are killed.
Can I substitute venison with another meat?
Yes, you can substitute with ground beef, turkey, or lamb, but cooking times and seasoning might vary.
How can I prevent the venison from becoming dry?
Avoid overcooking; use a meat thermometer to monitor the temperature and allow the meat to rest after cooking.
Is it safe to eat venison ground that is cooked rare?
Ground venison should be cooked fully to 71°C (160°F) to ensure safety. Undercooked ground game meat can harbor dangerous bacteria.