How to Grind Wild Game Meat
Processing wild game meat can be challenging, depending on the size of the animal. Grinding game meat allows you to utilize it for many delicious dishes. You can also use ground meat to make different types of sausage, brats and jerky.
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Instructions
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Chop the piece into small cubes. Make sure to remove any skin, tendons and mucus lining as you cube the meat.
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Decide if you want to add fat to your ground meat. Some game meats are too lean to fry or make into burgers; you must add some other type of animal fat or mix a very fatty cut of meat in with your game meat. If adding animal fat that is not already ground, cube it and mix it with cubed game meat. If using a very fatty cut of animal meat, cube it also and mix.
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Prepare the meat packaging you want to use. If freezing the meat, use butcher paper, freezer paper or plastic-coated paper. You can also use freezer bags or game meat bags. If you are making sausages or brats, you'll need a large bowl.
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Set up the grinder according to the instructions. Insert the grinding plate for the correct size of ground meat you want and start to feed the cubed meat and fat, if desired, into the grinder. If you are packaging the meat, have your packaging ready to catch the ground meat as it comes out. For sausages and brats, grind the meat into a large bowl and add seasoning. Put the sausage attachment onto the grinder and place the casing over the tube. Feed the ground, seasoned meat back into the grinder so it can mix and fill the sausage casings.
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Tips & Warnings
Higher-power grinders work better when processing large amounts of meat. Label packaged meat with the date it was ground. Any type of game meat can be ground--from deer, elk, buffalo and moose to turkey, duck and pheasant.
Make sure to fully read the instructions if you are using a grinder for the first time. Never leave a grinder unattended around children or pets.
