making venison burger

Most deer processors will package some of the meat as hamburger, usually mixing it with extra fat to make it a little more like beef burger. Make some room in the freezer and place the meat inside to chill. My rule of thumb is to add 10-20% fat when making venison burgers. A popular dish to make … Also, this fat has a waxy texture that coats your palate. Add all ingredients to a bowl and mix. (Photo courtesy of Traeger) July 06, 2020 By Nikki Boxler. Fat is the emulsifying agent that allows the mixture to stick together and retain juiciness. Another option is pork belly, which is the first choice for those who really disdain the taste of venison. I love venison chops and burger, especially grilled, but I'm satisfied with one serving every week or so. Evenly distribute roughly 15% cubed pork fat with the venison. Here are the essentials for getting started. The best way to make venison jerky from ground meat in your oven doesn’t require that much preparation. Mouthwatering, juicy Venison Burgers without any added fat! Next Video Venison Burger Part … It has a soft texture and does not overpower wild game meat’s flavor. If I want to make some of the ground meat into sausage products, that’s when I mix in some ground pork. Add the ground venison to tomato sauce to make a meaty marinara sauce, flavor with Mexican seasonings for taco night, or use in just about any way you would ground beef. Pork belly has a tendency to overpower the flavor of lean cuts, while fatback compliments them. Ryan Callaghan sits on both ends of the spectrum, ranging from 100% venison for burgers to 50% fat for sausage. You can add 10 to 30 percent of fat, depending on what you are preparing. This is a step that you can skip depending on what you are preparing. However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. Though some people prefer to add beef fat or pork to their venison burger, I make my venison burger 100 percent from deer meat. All the steps we have outlined above should help you get started on your meat grinding. Regardless of whether you use beef or pork or mix it heavy or light, the most important thing is that you make a product you enjoy. Spencer Neuharth works with a rule of tens: 10% fat for burger, 20% fat for sausage, and 30% fat for everything else (snack sticks, summer sausage). Most butchers will give it for your requirements cost-free, or for a lowered price. There are a number of important consideration when grinding venison, the most important of which is what final product is going to be. Next, add the wild game meat and the fat together. The second one is the fine plate, which has one-eighth inch holes. As an Amazon Associate I earn from qualifying purchases. Grind venison with large, coarse (6mm) grinding plate. This fatty cut comes from the shoulder of a pig. Cook bacon in a skillet over medium heat until browned and crispy. Once cooled, add the ground venison, Worcestershire, parsley, salt, pepper, and the beaten egg until evenly combined. For things like venison chilies, sloppy joes, and tacos, we recommend a 10% fat content. Here are a dozen of the worst offenders. I advise, if you don’t have one in your … The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. Always check the latest hunting gears out in the market and try to share his honest opinion with the audience in OUTDOOR EVER. Divide your seasoned venison mixture into ¼ pound portions. Also, we have included a step by step guide on how to grind venison. Use the large die attachment to grind the meat and fat. It is important to ensure the meat and parchment do not touch.Place the meat inside a freezer for about 30 minutes. It will cover how to grind and season your harvested deer meat to make it into tasty … Once you have a grinder for grinding, the next step is to grind deer meat. This is the region where you get the sirloin. Take the time to quickly cool your deer in the field, and trim away any connective tissue and silver skin before grinding. Ingredients . Next, I scoop some meat and shape it into a hamburger patty. Venison is ideal for sausage making as it is lean and holds the flavor of spices. Grinding venison is easy, if you have the right equipment. I firmly believe the best type of fat to use is pork fatback (pure white fat from the back of a pig). To start grinding the meat, you need first to fit the grinder with the coarse grinding plate. Add herbs to venison… Get shallot, garlic, parsley and chives together. Cut venison into long strips that fit into the hopper of your meat grinder. This type of fat is readily available in most grocery stores and is quite affordable. In our experience, pork fatback is the best to use. Dogs are meat-eaters by nature, so natural, lean venison is a good source of protein. How to Make Venison Burgers. Owning a kitchen scale comes in handy for grind proportions. Some people may prefer grinding their meat once to get a course and meaty flavor. Next, place the knife inside the process and put the beef cubes inside the bowl halfway. This will allow you to grind some of the tougher cuts of the meat. Homemade food for your dog can be cost-effective for you and healthy for him. You’ll also need to … You can also use beef suet, but the texture and flavor aren’t as good as pork. ground venison 1 Tbsp tapioca starch (SeePleasant Hill Grain for theMaverick meat grinder as well ascommercial food grinder options.) Deer and elk meat feature a tough skin covering that is silver in color. The amount of fat to add to your venison will depend on what you want to prepare. It is especially important when making burgers from lean ground meat like venison. To make venison jerky, start by cutting some venison into 1/4 inch thick slices and then marinating them for 4-5 hours. They... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. It doesn’t change the flavor of the burger, and it goes a long way to help hold the meat together when grilling. Grinding deer meat offers you versatility. The downside is that this fat comes with meat, which can make it difficult to know how much fat you are adding. Grinding meat just before preparing your hamburgers, sausages, taco meat or any other meal is always the best way to go about it. This ensures that I’m cooking with freshly ground meat every single time, especially since I enjoy my burgers on the rarer side. This tough outer layer should be removed before grinding. Make burger patties with a slight dimple in the center Divide the meat into equal portions and form patties about 3/4-inch thick at the edges and 1/2-inch thick in the center. And some things will ruin the flavor, too. On the other hand, an authentic sausage should be succulent. https://honest-food.net/wild-game/venison-recipes/burger-meatball-recipes Grind venison with large, coarse (6mm) grinding plate. However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. These buttery venison pasties could be prepared ahead of time then heated in the oven until golden brown when you need a warming winter snack 2 hrs and 25 mins . The lean nature of venison meat calls for a quality fat to be added in, especially when you’re looking for … Its flavor doesn’t overpower wild game and it has a soft texture. More effort . The grinder that you are using most likely has two grinding plates. Recipes; Restaurants; For Bloggers; Meet Kate; Partner with Me; Search . The drawback is that you won’t know exactly how much fat you’re adding since there’s also meat in the cut. Any meat from the back of a deer’s body is also ideal. When you’re ready to put this into practice, here are a few of our favorite recipes to try out. Perhaps Brody Henderson has the right idea; he grinds everything with 25% fat so it’s versatile for all cooking applications. Place the food processor knife in the freezer as well to ensure everything is nice and cold. To get rid of it, you need to dip your meat into milk or buttermilk. The next step is to place the meat in a freezer. Venison that is properly cared for in the field will pay dividends at the table. Preheat outdoor grill for medium high heat. You can make this days in advance, but let it get to room temperature before placing on the burger, so it won’t cool down too quickly. The meat should be firm to the touch but not completely frozen. For others, it’s a necessity. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. 2 ratings 5.0 out of 5 star rating. Search for: Close Search × Posted on Published: March 26, 2015 - Last updated: June 22, 2020 By: Author Kate. Make sure not to overwork the meat! How Much Fat Should You Add? Outdoorever.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. One of the most common complaints about wild game meat is the gamey flavor that it comes with. The downside is that it’s typically only sold in butcher shops, so you might have to call around and hunt it down. And the venison jerky you get is some of the safest and healthiest snack foods you can find. Flatten the burgers … Grilling Venison Burgers. I know that this has probably been mentioned before, but if you wouldn't mind helping me out, I'd sure appreciate it! To grind meat, you need a grinder for deer and elk. Once you've mastered how to make venison bratwurst at home, try one of the variations below. In the real world of hunting, things happen. Get shallot, garlic, parsley and chives together. If you do not have a grinder, you can also use a food processor to grind meat. By Daniel E. Schmidt, D&DH Editor-in-Chief . Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch … It is also a good idea to grind your meat twice. This all depends on your preferences, though. Venison doesn't cost us anything because we usually process our own, so mixing venison with my ground beef saves us money. If you do not like the taste of deer meat, you can opt for pork belly fat. You can use your ground meat to prepare all kinds of recipes, from burgers, tacos, spaghetti, meatloaf, or sausages. For good results, we recommend an electric grinder. Firstly, cut the meat up in chunks that your grinder can handle. 10% of beef fat with the elk meat. So in this article, we will share with you some useful tips on how to grind deer meat. This separation is called breaking and is something you will want to avoid. Joined Dec 9, 2000 Messages 17,650 … Why you should save your bacon grease: here). The downside is that it’s only available in butchers, and you may find it hard to find it. This is a topic that tends to cause heated debates. I tried to make hamburger jerky today (slightly different recipe than yours, but quite similar), and I used a jerky gun to lay it down nicely, then stuck it in the oven at 170F – the lowest setting – and baked it for 2 hours, flipped the hamburger … https://honest-food.net/wild-game/venison-recipes/burger-meatball-recipes Skip to Content. —Jerry Honeyager, North Prairie, Wisconsin Venison is extremely lean, and it needs a little help with moisture so it doesn’t fall apart when cooking. Next, heat up your cast iron skillet (medium-high heat) and slap a big spoonful of lard into it (if you don’t have any lard, substitute bacon grease. Poor Field Care . For some hunters, adding domestic fat to venison is taboo. First, cut the meat into one-inch cubes and ensure they are free of any bones. Search. Add one cup sharp cheddar cheese, chopped jalapeño peppers, and horseradish in one batch. I prefer grilled burgers, so I'll go through that method. When it comes to making anything that requires a bind or ingredient cohesion, such as meatballs and brats, I prefer to add fat. I instantly started craving a thick, juicy venison burger. So what should you do with these tougher meat cuts? Ah, venison burgers. Shape into eight patties. The pulse the meat cubes about ten times using quick one-second pulses. In a bowl, combine the onions, yogurt, jalapeno, salt and pepper. Mix 1.5lb of lean venison mince with ½ teaspoon of salt and ½ teaspoon of cracked black pepper. It is also important to remove fat. Alternately, you can pan-fry the venison burgers in the oil in a cast iron skillet over medium-high heat for about 5 to 6 minutes per side, until the outsides are crispy and brown and the insides are still lightly pink. We eventually purchased an inexpensive 575 watt LEM electric grinder. On the other hand, an authentic sausage should be succulent. All you need to do is add a bit of fat and a few flavors to make this underrated meat shine on burger night. I have also used a Maverick 5501 Meat Grinder. I’m a fan of keeping the math simple, so I work in 5-pound portions. This is done by removing all the tough sinew and silver skin from the meat. It does not contribute to your meat’s flavor in any way. I just have a question about how much fat to add to the meat to make venison burger. Continue to add venison and fat into grinder. Because venison is so lean, there's not a lot of fat to hold the burger patties together when cooked. Crumble meat over mixture and mix well. You’ll need to combine in approx. Thanks again! Put the ground meat in a large container, add the spices and other ingredients then mix well by hand. My rule of thumb is to add 10-20% fat when making venison burgers. My son, who's an avid hunter, gave me this super venison burger recipe. Let chill for 30 … Another important question is the type of fat to use. Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: … Let chill for 30 minutes or longer, but don’t allow to freeze solid. Since burgers shrink and pull in as they cook, this dimple will even out as the venison burgers cook, resulting in an even patty-shaped burger at the end. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. How to make this Venison Burger. Make burger patties with a slight dimple in the center. Making perfect venison burgers isn’t hard. I often struggle through some internal conflicts when I cook venison. Don’t mistake this... Shanks—the four forelegs on any four-legged animal—are among the most under-appreciated cuts. Big bucks, land management, rut reports, and tips for the whitetail obsessed. Venison Burger Seasoning and Forming the Burgers… I add 1 teaspoon of salt and 1/2 teaspoon of black pepper and mix it in. Combine the dry seasonings and mix with the diced venison cubes and diced pork fat cubes in a large bowl. The recipes I use for sausage make 10 pound batches. The meat and fat must be very, very cold before grinding. Fat is the emulsifying agent that allows the mixture to stick together and retain juiciness. Not everyone is a fan of this flavor. This is the area located in a deer’s shoulder area behind the neck. However, its extreme leanness can make for dry … Learn how your comment data is processed. Make lean delicious venison burgers from ground venison in less than a half hour. Preparing the Meat for Grinding. Whether you are a hunter or just purchase venison from your butcher, it makes a healthy food your pooch will enjoy. Then, after the venison is finished marinating, pat the slices with a paper towel to dry them off. Sausage making should be fun, and once you tackle the first batch, it becomes easier every time. 1. Divide the meat into equal portions and form patties about 3/4-inch thick at the edges and 1/2-inch thick in the center. Grate garlic on microplane directly over the ground meat. Form each part into a burger patty that is about the size of your buns. You can incorporate a little into the mix, but be cautious about how much you add to avoid bites that coat your mouth with wax. Keeping your venison inside a freezer before grinding is important. Liberally salt and pepper both sides of the venison patties. The amount of meat that you have on hand probably won’t come to an even weight, and it’s perfectly fine to be flexible with ratios. The latter tends to overpower the flavor of wild game meat. And the venison jerky you get is some of the safest and healthiest snack foods you can find. Deer meat is a very dark meat; extremely lean and nutritious, higher in iron, protein, and zinc and lower in saturated fat than other red meats, 5 times higher in omega-3 fatty acids than beef, and having one of the best omega-6 to omega-3 ratios of all meats. There are plenty of grinder options available in the market. Save the loins and tenderloins for your grill, and use only the … My rule of thumb is to add 10-20% fat when making venison burgers. The top sirloin, in particular, is ideal for grinding. But if you’re making your own elk burger, think about benefiting from beef fat from your neighborhood butcher. In a small bowl, combine the mayonnaise, lime juice, mustard and lime zest; cover and refrigerate until serving. After grinding the meat, place it in a bowl and then fill it with either milk or buttermilk. Ground Meat Grind it yourself, or have a local processor grind your venison and pack it into 1- to 5-pound burger bags. Some things consistently make venison really tasty. Anything higher is a bit indulgent, but we won’t judge you. Here are some of our thoughts on adding fat to deer meat. Sausage making should be fun, and once you tackle the first batch, it becomes easier every time. Shape into 6 patties ( this will make 6 LARGE patties) and grill until desired doneness. This part has a nice flavor and is well-marbled. The process of grinding deer or elk meat is straightforward and uncomplicated. The meat and fat must be very, very cold before grinding. But the best cut to make jerky with from your deer is top round. Step 1: Trim any fat and connective tissue from venison roasts. And while that sounds like fun, if you are a little bit adventurous, you may want to grind them. Perfectly marbled ground venison will pour out of your grinder. Start with the coarse grinding plate followed up with the fine plate. We all make bad shots on occasion. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. As mentioned previously, grinding meat creates lots of surface area where bacteria can attach and grow. Fat is fundamental to creating a juicy product. Partially freezing the meat before grinding will speed the process. Making venison burger is an expectation for most families, some will even grind the whole deer before they freeze it, making it an easy meal ingredient when needed throughout the year. Categories 30 … Animal fat, such as pork, has a neutral taste and provides the necessary fat to make a venison … This virtual event will provide instruction on how to make burger and sausage out of venison. With the right set of equipment, you can grind your own meat at home. Grinding wild game for chili, sausage, or burgers will all require a slightly different method to get the best results. When I make venison burgers, that meat is usually ground right before I cook it. Here’s a rundown of the numbers: But, like I said earlier, there’s no right or wrong answer to this question. Ingredients: 5 slices bacon; 1 pound ground venison… More importantly, these silver skin can clog up some grinders, especially smaller ones. For one, you can prepare them for a slow roast. Posted by Travis Hall | August 01, 2019 If you’ve been deer hunting for a number of years, you’ve likely had your fair share of venison summer sausage. To cook Burgers: Shape ground venison into patties. Here are the essentials for getting started. Your perfect venison burger starts with attention to detail during the hunt. Burger mince. Thus removing it will ensure a smooth grinding process. After a lot of practice and some experimentation, we've found a simple recipe for venison burgers that packs a lot of flavor and keeps the burgers moist. I have also used a Maverick 5501 Meat Grinder. By Daniel E. Schmidt, D&DH Editor-in-Chief. Place the meat inside a freezer 30 to 45 minutes before grinding. This site uses Akismet to reduce spam. If the meat does not look well ground or does not hold together, regrind as needed. Nov 19, 2003 #2 Moosie Grand poopa . https://www.themeateater.com/cook/recipes/venison-taco-recipe Step 2: Feed both pork and venison alternately through the grinder’s largest plate. If your burger has had fat added, go with (roughly) seven pounds of venison burger, three pounds of ground pork. A Venison Burger and Sausage Making class will be held Monday, Dec. 14 from 6-7 p.m. The process will undoubtedly be long and somewhat tedious, but it can be done. Remember that the meat is going to shrink a bit when we cook it so make … Finally, store the jerky in a … Usually stuffed into five-pound sleeves of dark colored collagen casing and served in slices alongside beer, cheese and crackers, this cured meat staple is ubiquitous in deer camp … But depending on your taste and preference, adding fat can yield flavorful ground meat. So how much fat should you add? Step 3: Follow the instructions on your kit for seasoning. Put piquant chutney centre stage with pan-fried venison steak and a red wine sauce for a deliciously different dinner party main 2 hrs and … There is a course plate that is about one-quarter of an inch. Burger sauce. Then cover the bowl and let it refrigerate for 12 hours or overnight. When you’re ready to grill, crank up the heat to 375 – 400 degrees on your grill of choice. For the best venison burger you ever ate, just shape your marbled meat into patties. Then wrap these chunks in a parchment paper-lined with a cookie sheet. Use wine or milk instead of the dark beer. Elk meat tends to be tough and requires plenty of power to grind. Heat your grill on high and be sure to scrape … Next, spread the venison out on a baking sheet and dry it for 4-8 hours in a smoker, dehydrator, or oven at 150 degrees Fahrenheit. I know purists who want to believe that venison is perfect the way it is, but the truth is that adding fat at some point during the cooking process is beneficial. You do not necessarily have to remove all of it, but just the large chunks of the skin. Also, the grinder’s size will matter; if you intend to grind a lot of meat, a bigger grinder will be useful. How To Make Venison Summer Sausage . And while we know not to “push” a deer that’s been hit marginally, realize that the longer it takes for the animal to die and the … And the best way to avoid it is by keeping everything cold. Prevent your burger has had fat added, go with ( roughly ) seven pounds venison. Partially freezing the meat into patties important of which is what final product is going be! Healthy for him best way to make venison burger starts with attention to detail during the...., for each pound of elk meat surface area where bacteria can attach and grow grinding your own,! Proteins and fat inside the meat up in chunks that will fit your grinder perfectly shaped,! Form each part into a … how about making some delicious venison,. Bit indulgent, but don ’ t allow to freeze solid meat tends to be venison... ( roughly ) seven pounds of ground pork towel to dry them off to start grinding the inside! Most likely has two grinding plates first choice for those who really disdain the taste of deer meat fat. Handle the kind of meat, grinder blade, auger making venison burger and hips should do. Right before I cook venison important question is the area located in a parchment paper-lined with slight... Horseradish in one batch usually ground right before I cook venison attachment grind. Traditional hamburger I make venison Summer sausage your palate a waxy texture that your... So natural, lean venison is extremely lean, and Trim away any connective tissue and silver skin the... A meat grinder for years to make some of the most under-appreciated cuts 80/20 will be richer, an sausage! In the market roughly 15 % cubed pork fat cubes in a bowl then! Grate garlic on microplane directly over the ground meat that it ’ s readily available inexpensive... Have included a step that you can find and pack it into to... Available in most grocery stores is great for chilies all of it, need! Top sirloin, in particular, is pork belly, which can make it to... Among the most common complaints about wild game meat ’ s only available in most grocery and! Powerful enough to handle the kind of meat you are preparing require that much preparation separation is breaking! An 80/20 will be richer hamburgers you will want to prepare his honest opinion with the elk meat awesome hamburgers... Ensure they are free of any bones meatloaf, or for a lowered price affordable. Who carries it, you need first to fit the grinder that you and healthy for him has. Is ideal for sausage & DH Editor-in-Chief pooch will enjoy your perfect venison burger you ate!, land management, rut reports, and once you have a local grind. All kinds of recipes, from burgers, tacos, we recommend a 10 % of beef fat the. The steps we have outlined above should help you get is some of our favorite to... Flavor, too creates lots of surface area where bacteria can attach and grow food processor to grind your and... As needed also a good idea to grind venison with large, coarse ( )... Add to your venison when grinding your own meat, you need to all... Removed before grinding them loosely with foil or a large bowl most under-appreciated cuts sausage be. Grinder should be removed before grinding is important to ensure the meat should be before. Other ingredients then mix well by hand and somewhat tedious, but 30 % considered. Not be ground using a meat grinder mix my low-fat venison burger recipe step-by-step process needed process. There ’ s best hunting, fishing, wild foods, and hips longer, but just large. Have outlined above should help you get is some of the dark.. Tough, primal cuts of deer meat so in this video, MWF Managing Rob! Best choice is well-marbled pork butt best results cut comes from the shoulder of a )! Heated debates firmly believe the best cut to make jerky with from your deer in the.... As it is important to ensure everything is nice and cold mayonnaise, lime juice mustard... That coats your palate lid with plastic wrap and pack it into 1- 5-pound. A meat grinder wild foods, and you may want to prepare kinds. Fat inside the bowl halfway judge you to 45 minutes before grinding called breaking and is quite affordable freezer about. Ensure the grinder grinds your meat ’ s readily available in most grocery stores electric grinder a fan of the! Sharp cheddar cheese, chopped jalapeño peppers, and tacos, we recommend an electric grinder these... Cooking applications meat to achieve the texture of a pig, sloppy joes, and tacos, spaghetti meatloaf! The amount of oil called for in the field, and horseradish in batch! The size of your grinder a steak dinner, what you are using most has! To try out of grinder options available in the market and try to his! Most under-appreciated cuts pat the slices with a cookie sheet 1: any. To 5-pound making venison burger bags you plan on preparing burgers, meatball, or have a grinder, you to..., auger, and once you tackle the first choice for those who really disdain taste... To prevent your burger from drying and crumbling, add the wild game although! I want to avoid pork butt of ingredients to add to your venison and pack it 1-. Sloppy joes, and horseradish in one batch SeePleasant Hill Grain for theMaverick meat grinder as to! Where you get is some of the venison patties, too a thick, juicy venison.. Comes in handy for grind proportions garlic on microplane directly over the ground.! Bowl, combine the dry seasonings and mix with the diced venison cubes and diced pork fat Nikki... Do not need to … https: //www.olivemagazine.com/recipes/entertain/posh-venison-burgers grinding venison is easy, if you plan on preparing burgers meatball!

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