I don't add anything when it's ground. If I need it to stick together for burgers or something I just add a little bit of olive oil. I prefer nothing added to my venison.


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It turns out very bloody and kind of mushy the way we do it now


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I coarse grind the venison. Then add approximately 25 percent burger (the cheap stuff with lots of fat 70/30) for a second "fine" grind. Everyone has there own preference. I prefer the double grind.

 

10% each pork butt, round roast or pork butt and beef fat. Makes a good mix. I add more of each on occasion. You can make sausage with the 20/80 mix also.

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I do 10% beef fat. My friends a butcher so I get se real good trimmings

 

I don't process my deer, but I never have the processor put any thing in the burger. I prefer to add whatever I want when it is cooked. Maybe that's why I only get about 40 lbs. of meat from a deer. Processor adds 20% suet it makes the box of meat look bigger.

 

I do 10% beef fat. My friends a butcher so I get se real good trimmings

Swamp, I'm looking for a good processor in the area besides Jacks or Ebels. Anyone?

 

My first time I added nothing, then went with suet for a few years, wasn't crazy about the taste, now I add 10-15% of quality platter bacon. At 10% I cannot taste the bacon and can use it in any recipe, at 15%, it makes one helluva bacon buck-burger.
No matter what ya choose, it's gonna be better than ground beef.
Good luck in the deer woods this year.


J

 

Swamp, I'm looking for a good processor in the area besides Jacks or Ebels. Anyone?

I do my own, but I would go to jack if I didn't. He uses 10% beef fat, including the summer sausage etc. I get my fat from best choice in Houghton lake.

 

I dont eat very many burgers any more and if I do I cookem on the grill. Without adding some kind of fat they fall apart unless you cook them on foil and I like to cookem on the grate.

So I add 1 pound bacon to 8-10 pounds deer meat and season them with black pepper, jalapenos peppers and garlic and onion from the garden. Grind it twice and then patty with a 1 cup measuring cup for each burger and wrap each one in wax paper. 10 pounds of hamburgers are all we eat for the year. The rest I leave plain to make other stuff with.

I like to sear them on hot coals on both sides then move to the others side of the grill and add some wood and slow cook them for another 20 min. Add some blue cheese on a bun with tomato and damn my mouth is watering now!

 

I dont eat very many burgers any more and if I do I cookem on the grill. Without adding some kind of fat they fall apart unless you cook them on foil and I like to cookem on the grate.



So I add 1 pound bacon to 8-10 pounds deer meat and season them with black pepper, jalapenos peppers and garlic and onion from the garden. Grind it twice and then patty with a 1 cup measuring cup for each burger and wrap each one in wax paper. 10 pounds of hamburgers are all we eat for the year. The rest I leave plain to make other stuff with.



I like to sear them on hot coals on both sides then move to the others side of the grill and add some wood and slow cook them for another 20 min. Add some blue cheese on a bun with tomato and damn my mouth is watering now!

I cook burgers right on the grates all the time with no issue at all, like I said add just a touch of olive oil and the meat sticks together like beef burger. You don't need to add fat to make them stick.


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I do my own, just straight venison.

 

I do my own, but I would go to jack if I didn't. He uses 10% beef fat, including the summer sausage etc. I get my fat from best choice in Houghton lake.

OK. Best Choice is where I buy meat when I can. One of the best meat markets, no The Best Meat Market in the area.

 

Yes I add it.. It's easy and inexpensive. Even Meijer's sells suet.
Grind twice, coarse then med. add the suet in 1" cubes 80/20 prior to first grind. I like mine to look like ground chuck so it works good for burgers.

 

I add 10%-12% ground pork to one deer and leave the second plain. When I do the plain venison one heaping tbsp of bread crumbs per pound makes them stick, and it doesn't change the taste. It's nice to have both on hand for family and friends that don't appreciate the real taste.

 

I prefer no fat when I make straight burger,1/4" grinder plate once does great with sharp blades.when I make sausage its 1/2 as much pork scraps& fat added to venison..I mix venison,sausage & sesonings then grind.used to pre-grind pork but it packs up grinder with fat

 

I love the taste of bacon so i add chunk bacon and grind with the burger i'm going to make patties out of works great holds together good plus tastes great . the burger i'm goig to use for tacos , chili and other things just straight venison.just put in different spots in freezer

 

I coarse grind the venison. Then add approximately 25 percent burger (the cheap stuff with lots of fat 70/30) for a second "fine" grind. Everyone has there own preference. I prefer the double grind.

Exactly how we do it....

 

Lucky to be able to eat venison all year, our primary meat. I grill almost 100% of the time for burgers. My secret ingredient is water, great results. I like a little olive oil, whatever seasonings you like (hard to beat Montreal Steak), and about 2 tablespoons, or a little more, of water per pound. Will seem like it might be too much, but I mix everything up, let it set in the fridge for a while, and it works perfect. The water somehow binds everything together, helps break down the seasonings, and keeps the burgers nice and moist. They will not break apart on the grill. Using grind in other recipes, I still season and olive oil, but do not use any pork or beef. Lots of great ways to enjoy venison.

 

I heard its best not to add pork, only beef. A butcher told me pork will eventually get bad after 90 days. He said beef won't do that. Don't know how true that is but he normally knows his stuff.

 

I do 3-1 venison and just regular hamburg. I did bacon one time and didn't care for that.

 

I stick with straight grind. For most of the things I use it for (chili, venison vindaloo, pasta sauce, and a few other exotics) it is not an issue.

Once or twice a year, I do venison burgers on the grill. I call it grecian venison burgers.


In a bowl, mix a slug of olive oil, one egg, a shot of red wine, salt, fresh cracked black pepper, a couple cloves worth of crushed garlic, some chopped onion, the best imported oregano you can afford, and whisk it all together real good.

Dump this liquid mixture on about 2 to 2.5 pounds of straight grind venison, and mix by hand, gradually adding about a half cup or more of ground bread crumbs, until well mixed.

Prepare thick patties (I use a press). Using an outdoor grill at high heat, sear on both sides (DO NOT OVERCOOK) and serve. Best served with sliced homegrown tomatoes, sauteed onions. I like homemade tzatziki for a garnish, to complete the greek grand slam.

 

We process our own deer, and after experimenting over the years we've settled on about 20% lean pork mixed into our coarse ground venison. We use this for burgers, chili, spaghetti sauce, meatballs, shepherd's pie and virtually anything you'd use ground cow in.

We tend towards the use of lean pork to keep overall fat content down, which is one of the reasons we're eating venison in the first place.

We usually burger up 3 deer a year exclusive of backstraps, tenderloins and a roast or two, and it's usually all gone by this time of year. We use a vacuum sealer and have never had any issues with spoilage or freezer burn.

Now I'm hungry....

 

I heard its best not to add pork, only beef. A butcher told me pork will eventually get bad after 90 days. He said beef won't do that. Don't know how true that is but he normally knows his stuff.

I have never heard of that. Pork sausage has been around a very long time. People have been freezing pork since the creation of freezers. I highly doubt there is any kind of issues with pork not lasting over 90 days.

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I have never heard of that. Pork sausage has been around a very long time. People have been freezing pork since the creation of freezers. I highly doubt there is any kind of issues with pork not lasting over 90 days.

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Not sure if what he said was true, just throwing it out there. I don't think he was saying after 90 days it would all be bad. He said the pork starts to change after 90 days. Now me, I like pork so how could good ole pork make anything bad?:lol: