Ground Venison

Was $189 $169
10 lbs. in 2 packs | Free Shipping

Venison (deer meat) is lean, a darker color than beef and offers a robust game flavor. Ground venison can be used in recipes as you would other ground meats as long as its lower fat content is taken into account. Try it in pasta sauces, sausages, burgers, meatballs, meatloaf blends & more.

Silver Fern Farms Venison is grass-fed and raised free range on massive pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMO seeds are illegal in New Zealand.

It has a luxuriously tender texture (apart from the braising cuts, which must be slow cooked) and a sweet, robust flavor.

This farm raised venison is considered amongst the finest in the world. It is much more tender than wild venison without its intensely gamey flavor. 

Healthy & Exceptionally Lean
Game meats are a good source of protein. Venison has extremely low levels of fat - significantly less than skinless chicken. It is also lower in cholesterol than beef or lamb, while being high in iron and zinc. What fat it has is good fat, with high levels of healthy omega 3 fatty acids.


Learn more about New Zealand farmed venison. Read the Guide →

Curious to know more about venison? Watch the videos →


2 vacuum sealed 5 lb. packs (10 lbs. total)


  • 95%/5% Lean/Fat Ratio (Very Lean)
  • Ground from Boneless Shoulder & Neck
  • Farmed
  • Grass-Fed
  • Free Range
  • No Hormone or Antibiotic Growth Promotants
  • Vacuum Packed
  • Frozen


New Zealand

Store ground venison in your freezer until you're ready to use it, then thaw as many packages as you need.

Thawing Tips

Venison is extremely lean, and this ground venison has a lower fat content (5%) than most ground meats you can buy at the grocery store. This means that while it can be used in almost any ground meat recipe, it will likely cook faster and sometimes you may need to add additional fat or fatty meats (bacon, ground beef, prosciutto, caul fat, etc) to keep it from drying out.

Adding additional fat is a particularly good idea for burgers and other similar dishes.

Some chefs instead add instant mashed potatoes to the blend, which will trap the meat's juices and help keep formed meatballs, meatloaf, burgers & more from drying out while cooking.

Ground Meat Recipes

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