Complaints are common regarding the lack of flavor from ground venison. The meat is very lean and can suffer miserably from overcooking. I often add some ground fatty meat to my ground venison to add flavor and moisture. In this instance, I have used a creamy cheese, onions and mushrooms for flavor. While most of us prefer to have our meat ground for us by a game processor shortly after harvest, you’ll discover that freshly ground meat tastes better than previously ground and then frozen burger. You can also trim up hunks of meat, freeze it and then thaw and grind into burger before cooking.
Photo: The Sporting Chef