Ground venison: questions and care

Added fat is available for an extra charge

Fat can be added to ground venison for an extra charge. Call to confirm the fee and type of fat.

The fat source, blend ratio, and fee amount have not been provided for this website. Discuss your preferences with the shop before ordering.

You get your own deer back, not someone else’s. That does not establish the recipe or added ingredients. Tell the shop about allergies and dietary restrictions before ordering; pork-free, beef-free, and allergen-free claims still require confirmation.

Source: Owner-provided business information

Confirm portions and order tracking

Ask about package weight, labeling, and whether the requested amount is based on incoming or finished weight. No exact yield or standard ground-meat package is promised here.

Ask the shop how your deer and finished order are identified.

Source: Owner-provided business information

Handle it as raw meat unless labeled otherwise

Penn State Extension recommends cooking ground game meat to 160°F. Check with a food thermometer, including patties and thick portions.

Keep it refrigerated at 40°F or below or frozen at 0°F or below. Thaw safely and prevent raw juices from contacting ready-to-eat food.

Source: Penn State Extension: Proper Care and Handling of Venison from Field to Table; USDA FSIS: Freezing and Food Safety