Guests - If You want access to member only forums on HSO. You will gain access only when you sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

Sign in to follow this  
Followers 0
GRH

Venison Burger

17 posts in this topic

What do like to mix with your venison, when making venison burger.

Share this post


Link to post
Share on other sites
I don't add anything either. Coarse ground once through the grinder, make into patties, and maybe some seasoning as I'm frying 'em up.

Share this post


Link to post
Share on other sites

I add some ground bacon to some of my venison then make into patties. Makes for easy bacon cheeseburgers.

Share this post


Link to post
Share on other sites

The way I like it is straight ground venison with some beef fat ground into it. No beef just some beef fat. This way you get the venison flavor and the fat adds some moisture as lean (I remove ALL fat) venison van be a bit dry.

Share this post


Link to post
Share on other sites

When we grind venison, we make some plain...some with bacon (the best for frying and grilling), and some with bacon, hot peppers, potatoes, cheese, etc (all ground together).

There is a lot of great combos!!

Share this post


Link to post
Share on other sites

I grind two different batches, one just plain venison for chili, pasta sauce, etc. The other I add beef suet or just beef fat, as mentioned above it gives a little moisture without adding beef taste and works better for grilling burgers.

Share this post


Link to post
Share on other sites

I dont like to buy burger at all throughout the year. So I try to make my venison go as far as possible. So I do mix a about 50% veni- 40% Lean Beef- 10 % ground pork.. This is fantastic for just about anything. My whole family loves it.

Share this post


Link to post
Share on other sites

When we grind venison, we make some plain...some with bacon (the best for frying and grilling), and some with bacon, hot peppers, potatoes, cheese, etc (all ground together).

There is a lot of great combos!!

Bacon works great for venison burgers on the grill.

2 lbs ground venison

1 lb bacon (i use peppered)

1 pack of Lipton onion soup mix

run everything through the grinder. I use a patty press and make a bunch for freezing.

Share this post


Link to post
Share on other sites

I sometimes add bacon (my favorite, about 20%) other times beef fat (10%). Like Dietz said, if I need to stretch it I will add some chuck to the mix.

Used to use pork but it doesn't seem to freeze as well.

Share this post


Link to post
Share on other sites

My wife and kids won't touch it unles it is 50-50 with beef.

Mine were the same way, I just stopped telling them it was venison, they never knew!

Share this post


Link to post
Share on other sites

Straight venison. I've never shot a big rutty buck and that might be the reason why wife, daughter and I have always found it delicious as burgers, meatloaf, spaghetti, whatever. 2 does have gone that route this year already.

Share this post


Link to post
Share on other sites

I trim mine as lean as possibe. Then buy some fatty pork scrap,or fatback, trim it up a bit so it is mostly fatty meat and not a lot of the "other stuff". Then grind it about 80/20. My father likes his at 70/30.

Meaning if I have 2 deer and get about 40 lbs of scrap out of of each. I will have almost 100lbs of total grind after adding my pork. The 80/20 will make burger that is better than 90% lean.

I do soak my srap for a couple of days in the fridge or an ice bath, changing water a time or two, to pull as much blood as possible from the meat. Then grind twice. First with the coarse chop, then mix and grind again with the medium blades. And have NEVER had a complaint about my ground.

Share this post


Link to post
Share on other sites

Originally Posted By: KEN W
My wife and kids won't touch it unles it is 50-50 with beef.

Mine were the same way, I just stopped telling them it was venison, they never knew!

taste buds must be off if they can't tell the diff between deer and cow grin

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  
Followers 0



  • Posts

    • Went out pheasant hunting today and ran into a trapper setting 330s along a creek for beaver .  I'm not much into trapping but know how these things work, and after having a civilized conversation with him his were all in the water and he let know where they were located so at least the pooch wouldn't get his leg caught in it. don't feel bad, he hasn't caught much either . 
    • That may be, but it sounds a lot like "I didn't get a job" butthurt.  That grifter would be singing the praises of Trump's genius if she was on the payroll.   Eh, why not?  When they aren't taking credit for things they had nothing to do with, they are taking blame for things they had nothing to do with. Pence is still the governor of Indiana
    • sounds like from animals that eat meat. 
    • Huh?  Sorry,  I should have known better.
    • Great idea, have you looked into what it would take? 
    • I think what fish meant was it might not hurt to allow more than 60 days for a season in states like MN.   When the birds are late we can still have a chance at the northern birds.  If freeze up and the flights are early, the longer season won't matter.  There won't be much if anything to shoot.   I get what you're saying about lengthening the gap, but that's a roll of the dice since we have little chance of knowing when freeze up will get those late birds moving.  How long do you make the gap?   After a year in my new area of the state I can adjust my expectations and chase more wisely next year.  This year I was anticipating much better.  I think that's the worst part - the big push being the big let down.
    • Wool socks are a must, they insulate even if wet. Cotton socks in any warm boot will make your feet cold. The warmth of the boot while you are active make your feet sweat. I have the LaCross Iceman from a couple decades ago, still no need to go buy something different.
    • Some wild meat can have trichinosis.  Domestic pork no longer has it. I'm pretty sure that venison doesn't have a parasite issue.
    • With our 60 day flyway limit it's hard to stretch it out. Opener in Northern MN is typically pretty slim on teal since they leave early and by close lots of our deep lakes are still open the past two years. IMO not that it matters, I'd rather see an earlier start with a larger gap. 
  • Our Sponsors