Quick Answer
To creatively use leftover venison bits, consider making deer jerky, freezing them in small portions for future meals, or grinding them into burgers and meatballs.
Stocking the Freezer: Portion Control
When freezing leftover venison bits, it’s essential to portion them out into individual servings to maintain organizational control within your freezer. A good rule of thumb is to divide your venison into 1-2 pound portions, wrapped in airtight bags or vacuum-sealed containers. This will allow for easy thawing and cooking without having to thaw an entire block of frozen meat.
Making Venison Jerky: A Simple Process
Making venison jerky is a simple process that can be completed in under an hour. First, trim any excess fat from the venison and slice it into thin strips. Next, marinate the strips in a mixture of soy sauce, brown sugar, and spices for at least 30 minutes. Finally, dry the strips in a low-temperature oven (150-200°F) or a dehydrator for 3-4 hours, or until they reach your desired level of dryness. Once complete, store the jerky in an airtight container for up to a month.
Grinding and Packaging: A Versatile Approach
Grinding leftover venison bits is a versatile approach that can be used to create a variety of dishes. To grind your venison, use a meat grinder or food processor with a grinding attachment. Once ground, you can portion the venison into individual servings, similar to the method described earlier. This ground venison can be used to make burgers, meatballs, or even as a pizza topping. Simply package the ground venison in airtight containers or freezer bags, and store them in the freezer for up to 6 months.
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