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re: Best way to process venison into burger?
Posted on 12/18/23 at 7:23 pm to PlaySomeHonk
Posted on 12/18/23 at 7:23 pm to PlaySomeHonk
This….. everyone I talk to who says you NEED to add fat or brisket have never ground and eaten pure venison.
2
Posted on 12/18/23 at 8:25 pm to Manatee
quote:Too dry and fats some flavorful stuff.
never ground and eaten pure venison
Butcher shop I use to frequent saved steak fat for deer season. Much better than store bought. Unfortunately he hung it up because the hours never justified the pay. Second guy who's told me the same thing.
Posted on 12/18/23 at 9:47 pm to XenScott
Heck yeah. BACON!
Posted on 12/18/23 at 9:52 pm to Manatee
quote:how do you keep them from falling apart?
Debone, grind, and form into burger Patty. Cook on grill….. seriously don’t need to add anything. Have been doing it this way for many years. It’s actually healthy.
Posted on 12/18/23 at 9:58 pm to White Bear
quote:
how do you keep them from falling apart?
I know to make sure they don’t fall through the grates. Use another cover grate for them
Posted on 12/18/23 at 10:58 pm to Manatee
quote:I don’t know about “NEED” but I damn sure prefer some fat in my meat.
everyone I talk to who says you NEED to add fat or brisket have never ground and eaten pure venison
I’m closer to a 90/10 mix than a 70/30, but if I add zero fat to the grind I’m gonna have to add fat to the pan when I cooking, whether it’s olive oil or butter or animal fat, fat is being used in cooking.
Posted on 12/19/23 at 1:30 pm to White Bear
quote:I was given some ground elk and had that problem with burgers falling apart on the grill. Adding a little bit of bread crumbs when making the patties solved that problem and the burgers were the best I've had
how do you keep them from falling apart?
On another note...if grinding my own venison for use in other dishes, do I need to add fat to it or can it be ground up 100% venison? Pro/con to either way?
Posted on 12/21/23 at 6:06 pm to Koolazzkat
quote:
25 lb recipe: 12.5 lb deboned and chunked deer 12.5 lb deboned and chunked pork Boston butt 1 can of chicken broth 1 oz cayenne pepper 1/2 cup table salt 1/2 cup chopped garlic 1/2 cup chopped green onions
Update: I did this with half the deer meat. The other half I did just a mix of venison and pork butt without any seasoning
I cooked burgers tonight for my wife and parents using the above recipe. It was a hit, my dad said it’s the best venison burger he ever had. Appreciate the help from the OB
Posted on 12/21/23 at 6:08 pm to awestruck
quote:
Too dry and fats some flavorful stuff.
It’s best to trim the venison fat as much as you can from further research I did on the subject. You get a less harsh gamey taste even if you use 100% venison.
Basically the more time and effort you put in it, the better it turns out
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