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So I have to admit, there is a good chance that this post will be of benefit to no one but myself. But I’m going to share anyway because possibly, maybe, perhaps there is another person out there with a freezer full of antelope and venison that may really need this information.

We process our own game. My husband does a very good job cutting it up. We get very nice steaks, roasts and a ton of stew meat. ‘Hamburger’ is not something that we have since we didn’t have a grinder. This fall my father-in-law bought a new fancy electric grinder and gave us his crank grinder. But let me tell you, the thing is a monster and it needs to be bolted down to a table to work properly. So we have never used it (we will, just have not yet).  My sister has an attachment grinder for her Kitchen Aid but since I don’t have a Kitchen Aid I couldn’t go with that option.  So I found a work around to my lack of ground antelope/venison issue. Here’s what I do;

I use my food processor. It makes more of a minced style meat than a ground style but it still works great for my needs.  I use the meat that Joe has set aside as stew meat for this method.

Antelope Chunks

First cut your meat into approximately 1″ chunks. It works best if it is still slightly frozen. If it has that silver stuff on the meat, take it off. I also take off any sinewy strips. If you can’t get all of the sinew off, don’t worry. The food processor will magically separate it (mostly) from the meat and make it easier for you to remove.

Now the key with this is you want to PULSE not just turn it on. I pulse it 9 or 10 times to break it up and then take a look at it. It will still be in chunks but you might need to move it around a bit. It all tends to hang out on one side. Then pulse a couple more times. Then turn it ON and count to 5. Turn it off and look at it. Is it minced enough? I leave it kind of chunky if I’m going to use it in something like a chili (Antelope Chili is the BEST) but if I’m making meatballs or patties then I have it minced quite well.  If it needs more mincing. Turn it on again and count to 5. Continue until it is how you want it. Don’t go too far though, I think it might turn to mush instead of mince which probably isn’t good.

Minced for Meatballs

Hopefully you can see in the picture how I want it to look for meatballs.

That’s it! Use it just like you would commercial ground meat. I’ve found it to be especially good in meatballs. I make them on the small side and then ‘float’ them in soup to allow them to cook. This was something I started doing when we did the GAPS Introduction in October and continue to do because it works so well.
So there you go 🙂 My method for making antelope or venison mince.


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