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Pork fat or lard, unlike beef fat, goes down smoothly in a grinder and doesn’t leave a weird greasy residue in your mouth. When you make hamburger meat out of deer meat, what % do you use?It's been a while since I ground any, but it seems like it was 50% deer meat and 50% beef fat. https://www.alloutdoor.com/2019/11/26/make-best-venison-burgers Probably longer, but mine are always gone within a year. If you only have 1 lb (454 – 500gms) of ground venison, halve the recipe and make either 3 or 4 patties. Your information will *never* be shared or sold to a 3rd party. Scott often slices off part of the thick layer of fat on a Boston butt (pork shoulder) and puts it in the freezer until he collects enough grind it up and add it to ground venison when he harvests a doe. To me, it makes a huge difference, but of course, it isn’t 100% necessary. Remove it in deer from sagebrush or sketchy areas. Burger buns (brioche is best and toppings you like – cheese (we like Pepper or Colby Jack), lettuce, tomato, pickles, ketchup, etc. If you have five pounds (5 X 16 = 80 ounces) of elk meat to grind, add a half to ¾ pound (8 to 12 ounces) of fat to it. When I tell people to add butter to burger meat I sometimes get flack from the health police. Heat your grill on high and be sure to scrape … Fats. Privacy Policy, As an Amazon Associate I earn from qualifying purchases. So venison burgers are made from ground deer meat! After marinating time, take meat out of refrigerator and make into patties. Pack the number of patties you usually use for a meal in a vacuum packer and they are good in the freezer for at least a year. I wrote about it here . Gently pick up 1/3 pound of ground venison at a time and form into a ball, pressing only as hard as … Form a divot in the top of the burgers to help catch some of the juice. I like to just flip the burgers once so they have a nice crust. (Gloves work well for easy cleanup.). Being careful not to overwork the mixture, mix it together with your hands. Place patties … We just asked the guy if he could save us some beef fat and we got it for no cost. per serving. Raw egg is a typical binder for meatloaf because it helps hold its loaf shape while baking. Frying a venison burger in a cast iron skillet will help hold it together better than grilling it on wire grates. You send the meat, fat, and seasonings through the grinder and then blend with an ice-cold liquid. I buy Ribeye beef fat trimmings from my local market (25¢ lb.) Stirs together in one bowl; no mixer. Beef vs Pork Fat It is recommended that about 10% to 20% of fat be added by weight. Place the burgers on the grill or in the hot pan, and cook for anywhere from 5-8 minutes per side. I use my hands to help press out the blood but I NEVER run ground meat under water to wash out the blood. What is done? I use an internal read thermometer and pull my burgers at 140-145F (medium) but you can pull them at 150F-160F if you like yours more well done. Mixing it with ground beef adds fat which prevents it from falling apart on the grill or in the pan. Venison has a strong "earthy" flavor. But when I ground the meat I like adding some fat. Cook it all in one pot and no Ranch dressing packet needed! Combine ground venison, ground beef, mesquite seasoning, Moore's or Dales marinade, and salt in a bowl. Burger Is Too Lean Now, a Bacon Venison Burger sound delish to me! Not sure what you are making I also make elk ABT's and use Philadelphia creme cheese for my filling that usually is … But, your butter won’t be as juicy and it’s only about 1/2 Tbsp. Why Does My Deer Meat Taste Gamey? Tip: To help … I'd like to receive the free email course. If you’re cooking your burgers on a grill, go ahead and preheat the grill to medium-high (450-500F). Combine all ingredients in a large mixing bowl. Freezes well. When done correctly, it holds together like an emulsion or a temporary blend of two things that don’t mix—water and oil. Never use deer fat in Method #1: Elk burger with added beef fat. Make sure to cook them for a shorter time so they don’t dry out. We get ours from the local grocery meat department. If adding 80/20 ground beef isn't for you, other fats can be added. I prefer grilled burgers, so I'll go through that method. Hey friend! Welcome to Miss Allie’s Kitchen. Dehydrate for 7-12 hours until dry and crisp. Wrap the burger patties individually in plastic wrap. I'll show you how to make Grilled Venison (Deer Meat) Burgers with all my tips and tricks for a juicy, flavorful burger that sticks together on the grill. Unlike beef fat, deer fat does not taste good. Fat is flavor. You will need: Elk meat, meat grinder, and chunks of beef fat. Less of this saturated fat is healthier, so don’t overdo it. Scott and Grayson love it but I like to tone it down a bit without eliminating that distinct deer meat flavor altogether. He adds about 10 percent pork or beef fat for the rest. if I am going to make burgers I do add ground pork. and mix it 80% venison 20% fat for burgers. Unsubscribe at any time. I’m a small town girl living in PA with my husband, and our dog – come read more about the team, For more venison cooking tips check out my free guide. Around here, I serve up real food recipes from the heart. Give this recipe a shot to take your taste buds for a ride! We love deer and elk steaks, but you can only get so many off an animal. Voila! See full, How to Make Grilled Venison (Deer Meat) Burgers. Bacon can be ground or even processed in a food processor and added to venison. Neither does the sinew, silver skin, and other connective tissues holding the various muscle groups together. Form the meat into 4 evenly sized balls and then shape them into patties. Right before you form the patties, grate in about 2 tablespoons of freezing cold butter (I use a regular, old cheese grater). Whole & Healthy Recipies - Prepped in under 30 minutes with less than 10 ingredients! See more ideas about recipes, cooking recipes, beef recipes. Ask the butcher to mince it for you if you can – a mixture of chuck and brisket works well. It gives it a better texture and it tastes really good. It's not my preference for burgers but if you added one or both of these, the results might be "meatloaf burgers". Super moist. It’s good to use a fork to “fluff” and break up the meat, you don’t want it too packed. Grinding deer fat into venison burger or sausage complements the meat’s natural flavor. We won't send you spam. If you’re cooking on a stovetop, get out a large pan (preferably cast-iron) and set it on the appropriate burner. People who claim they dont like deer will eat this burger grilled and never believe they are eating deer . There’s no need to add any egg or breadcrumbs to bind or bulk out the meat – it will only dilute the meaty flavour. Mix together the venison, balsamic, Worchestershire, garlic powder, onion powder, salt, and pepper. I give the deer fat to my dog and usually, if I make stew, or deer jerky in the oven, or pulled venison wrap, I don’t add fat. Smash burgers (the best burger method, in my humble opinion): this is by far and away the superior method when it comes to making burgers. If you’re wanting to not use the butter, just don’t use it. What you do is, instead of patting the ground beef into a patty, you make a meatball out of it, and the size of the meatball is up to you, and I don’t recommend making it too big (you can always make thin double-burgers on a bun). Let your burgers rest for 5-10 minutes (SERIOUSLY) before assembling and eating. Slice off any fat that was exposed to air after you’ve hung the carcass. If you’re using cheese, add your cheese when you flip your burger over. beef suet has a lot of flavor . 7. Beef fat has its place in making sausages. Certain styles or recipes are better suited for beef fat compared to pork. They will plump up and fit the buns fine. I like to use a fork and my hands. Ground venison is a very and occasionally gamey lean meat that comes from I always drain the ground venison in a colander first. Jan 16, 2021 - Explore Michelle Wallace Green's board "Deer burger recipes", followed by 154 people on Pinterest. Shape the mixture into six 4 1/2-inch patties. Subscribe to the newsletter! Everyone loves a burger! I have tried Venison burgers cooked many different ways and this is by far the best! If making 4 patties, also cook them for a shorter time so they stay moist. A lot of people are turning towards eating venison, because venison is typically naturally organic, free-range, etc., because it is hunted by hunters instead of farm-raised. Related read: Best Binders for Making Homemade Sausage. Fat is juiciness. You’re going to want to heat the pan for 3-5 minutes before cooking, so keep that in mind. Your email address will not be published. Venison, whether destined for steaks or hamburger, should be trimmed free of anything that’s not rich, red meat. Shaw said the meat tastes less generic and has a more authentic venison flavor. That adds too much water to the meat which results in steaming the burgers if they don't fall apart on you. all my venison is pure ground, I don't add any fat when grinding . How to make homemade burgers: Use minced beef with a fat content of around 20%. cover bowl and let sit in the refrigerator for at least 4 hours to marinate. Or, roll thin between parchment paper, cut into strips and place on racks. By grinding your venison together with pork fat, it turns the lean and gamey meat into a finely marbled patty. That means lots of wild game meat is ground into burger, but there are other options that make tasty meals and snacks. It doesn’t have to be exact. Even looking at it raw, very few will be able to tell it isn’t a beef burger. You might have to pay a little something, but it shouldn’t be too much. He likes an 85-15 meat-to-fat ratio, but only uses 5 percent deer fat. (i DON'T LIKE PORK FAT OR BEEF FAT IN MY BURGERS) tHE REST IS JUST BURGER 100% TO USE ALL YEAR. Your email address will not be published. For food safety reasons, ground meat of any kind should be cooked to at least 160 degrees but I know many people like to cook it less. I … when I make deer burger I use 10 lb deer , 1 lb bacon , 1 1/2 -2 lb beef suet ..... makes the best deer burger ! # 1: Elk meat, fat, and chunks of beef fat the. People to add butter to burger meat I like adding some fat Healthy Recipies Prepped... For the rest to make burgers I do n't add any fat when grinding salt, and other connective holding. 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