Mixing Pork with Venison: The Ultimate Guide for Flavorful Meats

When cooking venison, it's often necessary to add fat and flavor to achieve a more succulent and well-rounded dish. This article explores the best types of pork to mix with venison, including Pork Fatback or Pork Belly, Pork Shoulder Boston Butt, Ground Pork, Pork Sausage, and the simple yet effective addition of Bacon.

Pork Fatback or Pork Belly

Pork Fatback or Pork Belly is high in fat, making it an excellent choice for adding moisture and flavor to venison when cooking. These cuts can be ground together with venison for sausages or meat blends. A common ratio is about 20-30% pork to 70-80% venison, but this can vary based on personal preference and the specific dish being prepared.

Using pork fatback in your venison dishes can help keep the meat from becoming too dry, especially when using leaner cuts of venison.

Pork Shoulder Boston Butt

Pork Shoulder Boston Butt is a balanced cut, offering a good mix of meat and fat. It is ideal for mixing with venison in sausages or for slow-cooked dishes. It can be cooked with venison to create a springier texture in venison that can be crumbly. I use a higher percentage of pork, around 30-40% pork to 60-70% venison, in various dishes such as meatball kebabs, breakfast sausage, and meat pies.

Ground Pork

Ground Pork is the simplest way to add fat content to venison, making it suitable for burgers, meatballs, or sausages. Ground pork can be used to create a juicier venison dish, as the mixture will have a better texture and flavor. A good rule of thumb is to aim for around 10-15% fat content for burgers, increasing this if you're making sausages for a more rich and flavorful texture.

Pork Sausage

Pork Sausage can be incorporated into venison dishes to add additional flavors and moisture. Seasoned pork sausage will complement the venison and enhance its taste, making for a delicious, flavorful combination. Pork sausage is versatile and can be used in various recipes, such as sausages, kebabs, and meat pies. It provides a rich and savory texture that pairs well with venison.

Bacon

Bacon is the simplest way to add fat to venison, giving it a devastatingly delicious taste. While bacon can be added to anything for a bacon flavor, I prefer to use Pork Fatback or Pork Belly instead. Pork belly is a great option because it maintains a balance between fat and meat, providing a richer flavor without overwhelming the dish. However, for those who enjoy the unique smoky taste of bacon, a venison and bacon burger is always a crowd-pleaser.

If you're looking to make a venison burger or meatball, adding any pork fat will help the lean venison stick together and prevent it from drying out during cooking. This is particularly useful when making patties or meatballs from venison alone.

In summary, mixing pork with venison can significantly enhance the flavor and texture of your dishes. Whether you choose to use pork fatback, pork shoulder, ground pork, pork sausage, or bacon, there are numerous options to create delicious and satisfying meals. Experiment with different ratios and techniques to find the perfect balance for your taste and the specific dish you are preparing.