My husband got two deer this year, his first since we’ve been married. That means I got my first experience at helping butcher. Not exactly what I would call fun, but I’m thankful for the meat. There are, of course, certain portions of the meat which are only suitable for grinding. When I was growing up, my dad always had a big meat grinder that he would use. Since I did not have one, I thought I would just try it in the food processor. It works! Quite well, I might add.
After a little trial and error, here is how it worked best:
- Use the S-shaped steel blade.
- Only grind a small amount at a time. Turn the food processor on the highest setting, but be ready to turn it off quickly if the meat is too tough. If it seems like the machine is struggling, turn it off right away, otherwise you will burn up your motor. If you are having trouble getting your machine to cut through the meat, you will have to work at cutting away some of the sinew. See all the white streaks in that piece of meat? That’s what you have to get rid of. I found that it was actually easier to grind the meat first, and then pick out the white strands, but every once in a while there is some that is too tough and it has to be cut off before you can grind it.
- It took about 10 seconds to fully grind each small piece. Bigger pieces took more like 30 seconds.
This is a piece that has already been ground. Now you need to pick out as much of those white streaks as you reasonably can without spending forever or wasting too much meat. I wore disposable gloves for this part.
It will look like it has been crushed to smitherines, but once you cook it, it is the perfect consistency. See?
Now you can use it for spaghetti, chili, or anything else for which you would use regular burger!
I apologize if that was a little gross for you, but I hope it will help someone like me who had no earthly idea how to go about grinding venison.