The addition of other fats and/or meats to deer meat during the grinding process is a common practice to improve the final product’s texture, flavor, and overall culinary versatility. The goal is to compensate for venison’s naturally lean composition. This contrasts with other ground meats like beef, which inherently possess a higher fat content. For example, pork fat, beef fat, or even ground pork can be incorporated to achieve a desired fat ratio.
Modifying the composition of ground venison provides several advantages. It enhances the mouthfeel, preventing the dryness often associated with pure venison. Furthermore, the introduction of supplemental fat contributes to a richer flavor profile, making the meat more palatable and suitable for a wider array of recipes. Historically, butchers and home processors alike have used this technique to improve the quality and usability of game meats, ensuring they remain a valuable food source.
