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Message
Ground Venison (paging tenfoe)
Posted on 12/18/12 at 10:29 am
Posted on 12/18/12 at 10:29 am
When I processed my deer a couple weeks back, I made about 12 lbs of 60/40 ground venison/chuck roast. I pulled the first 1.5lb bag out last night to make some deer burgers and they came out chewy. My guests didn't think they were bad, but I hold my food to a slightly higher standard. They weren't overcooked because they were still very juicy. I let my backstrap marinate overnight, should I start doing this with my ground meat before I cook it?
Also if you have any other recipes for my 60/40 mix feel free to share.
TIA
Also if you have any other recipes for my 60/40 mix feel free to share.
TIA
1
Posted on 12/18/12 at 10:32 am to beauxkner
Do you normally mix w/ chuck roast?
Posted on 12/18/12 at 10:33 am to LSUAfro
First time ever processing myself. I figured the higher fat content would be good since venison is so lean.
This post was edited on 12/18/12 at 10:34 am
Posted on 12/18/12 at 10:40 am to beauxkner
You don't have enough fat in those burgers. A 60/40 venison/pork ratio would have been a little dry cooked to medium well.
Ground beef and venison isn't the best for sausage.
Ground beef and venison isn't the best for sausage.
Posted on 12/18/12 at 10:44 am to BRgetthenet
The burgers were 40% ground chuck. I made my sausage with 50/50 venison and boston butt.
Posted on 12/18/12 at 10:46 am to beauxkner
hmmm. Well I've never used ground chuck.
Always do a 60/40 or 70/30 ground pork mix.
Did you feed the sinew through your grinder, or cut it away?
Always do a 60/40 or 70/30 ground pork mix.
Did you feed the sinew through your grinder, or cut it away?
Posted on 12/18/12 at 10:48 am to LSUAfro
When I cubed the meat, I cut the majority of the sinew away before feeding it through the grinder.
You use venison/pork for burgers?
You use venison/pork for burgers?
Posted on 12/18/12 at 11:02 am to beauxkner
Not sure what the issue is. I've never really had a chewy issue.
Yes. Pork shoulder/belly/whatever. Just try to get enough fat in the meat and keeping it all together.
quote:
You use venison/pork for burgers?
Yes. Pork shoulder/belly/whatever. Just try to get enough fat in the meat and keeping it all together.
Posted on 12/21/12 at 4:57 am to LSUAfro
Use it to make taco soup... Or chili
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