re: Best way to process venison into burger?

Thanks for the replies

May try a couple different ways based on the replies.

This. My family prefers it lean in the things we cook. We don’t use it for hamburgers. Chili, spaghetti, tacos, etc. The fat has been a big PITA when I’ve tried it. Cleanup is much easier with meat only.

Instead of another thread, how long can I push keeping fresh venison on ice or in the refrigerator before it needs to be in the freezer? I’ve kept it iced down with the drain plug pulled for a week before taking to the processor, trying to figure out if the backstraps from the deer I shot Thursday will still be good to serve fresh next week.

We have field dressed and ate the back straps immediately

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Mix it with ground beef

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We always had whoever processed it mix ground beef & venison 1/2 & 1/2. Not sure what part of the deer it was. I loved it. It tasted like hamburger but wasn't as fatty.

I always enjoyed feeding those burgers to girls that thought shooting deer was mean. I's always tell them after they'd told me how good the burgers were.

I’m likely in the minority. My primary red meat is venison and I live on land from which I take 4-5 deer annually.

I do my ground with 100% deer meat. I add some liquids for burgers, ie Worcester, Cajun power, olive oil, etc and I oil the grill. Many people have said they are the best deer burgers they’ve eaten. Try this, especially if u want to save some money and keep some lb’s off you lol.

And in chili, spaghetti, tacos, etc it’s money as well.

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Mix with a Boston butt

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Does a great burger, but brisket is even better, but of course more expensive. Occasionally I will add bacon if I get a leaner brisket or if I do an entire bigger deer. Most of the time I save a flat roast or two and grind the rest.

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run it back through the grinder on fine.

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I know a lot of folks do this, but for those of you who do, what size plate are you using on the course and fine grind? I’ve run a lot of deer through a grinder and have never found the need to double grind anything so long as a decent amount of the silver skin is removed on trimming. The times that I’ve double ground, the meat was basically pulp using a #10 plate, and it was a pain in the arse to feed it already ground. I didn’t like the consistency at all, it was hotdog fine. I can see it for sausage with binder, but when used in normal ground meat recipes, it is like meat paste.

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Best way to process venison into burger?

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threehunnert magnum

I’ve aged my deer in the fridge uncovered for 21 days and then cut it into steaks. FYI.


Delicious and tender