Venison Fatty

[Brian S]

Decided to try something different this weekend.

Started out with some ground venison. I added some bacon to the venison while grinding it at a 4 to 1 ratio (a little leaner than I usually do it).

I rolled out the meat and added some Riva Rub, chopped onions, sliced fresh jalapeno, sliced oyster mushrooms and cheddar cheese. I knew the meat was too lean so I added some bacon slices and rolled them inside the fatty.

http://www.michigan-sportsman.com/photopost/data/500/medium/Venison_Fatty.jpg

Added a few bacon strips to the outside and put it on the smoker.

Didn't take a pic of the final product (just refer back to any of Spanky's pics of fattys and it looked just as good;))

Overall, it was ok.

I'll try another one but with the following changes:

- grind the venison at a 2 to 1 ratio of venison to bacon
- add more rub
- don't overcook

The seasoning was way too weak. I think I only sprinkled a couple teaspoons of rub on the whole thing. The bacon on the inside helped but the outside was a little dry. Even though it didn't turn out all that great I still enjoyed the process and with the few changes I mentioned, I think the next one will turn out much better.

[Riva]

Brian,

I have to think that you'd be better off with venison initially made into ground breakfast sausage versus plain ground venison burger. Even though venison burger is augmented with fat, that simply adds moisture, not taste. Good luck.

[Firemedic]

Looks delicious! Make sure you post some after pics too!

[Brian S]

Riva, you're probably right. I wrestled with that thought while grinding the venison. I took half of the meat and made breakfast sausage and the rest I used for the fatty.

I'll try it that way next time.

[KS up north]

I made one with venison b-fast sausage (Ebels in Falmouth made it for me). Cut up some redskin potatoes and apple into tiny cubes, added halapenos, also very small, and swiss and some mexican 5 cheese blend. added a few blobs of sweet baby rays vidalia onion sauce and rolled it up, wrapped with bacon. The tutorial on rolling worked great.
The venison, I think, is too lean to use. I think it would have been much better using Jimmy deans pork sausage (not breakfast).

Things I will do differently next time:
1. Use pork sausage (mentioned above)
2. Use grill and smoking chips or preferably fire up the smoker when I have time.

[Spanky]

At least you are gettin the ideas together. Its great to make sumtin of your own tastes. Next time you guys are grindin up venison for burger, just buy a boneless pork butt and gind it in with the venison for the fatty mixture. 1-1 ratio. I bet you'll like the results.
I would stay away from bacon inside the fatty unless it is already about 60-70 % cooked, or else it will just be too slimey, and alot of grease to the inside of the fatty. Its tough enough to get the bacon crispy on the outside.

Good to see some guys with fatty fever. Should make hunting camp alot better this fall/winter.