Venison burger...

[Dark Cloud]

Just thought i'd share this. I used to work at a butcher shop and still help out there during deer season. I thought I had tried out every combination of fat to add to venison. Well today I found a great one. I double ground 1 pound of pepper bacon with 5 pounds of cleaned up venison. Made some pattys, hit em with a little salt and grilled em - they were fantastic!

Just right on the fat and flavor. Not to strong, lean, or greasy.

If you got venison and want to try something slightly diff...

[thirdeye]

When using a ground pork butt and venison mix what is your favorite ratio?

[Dark Cloud]

With pork butt 3:1 is standard for burgers, meatloaf, halupki, chili, etc. You can go a little either way with that.

Sausages and stuff like that go with a 1:1. At the store we make kielbasi, italian sausage, summer sausage, pan sausage and they all get 1:1 "pork trim" which is not as lean as pork butt...

I also like good beef fat like the "lip" off a rib-eye. If you can get it I like about 1.5-2 lbs fat to 10lbs venison...

If you find ground chuck on sale it works well mixed with venison in a 3:1 ratio...

Lots of options. Between my dad and I we usually have around 6 deer to use up(and we do). Play with it till ya find what you like. We use alot of ground venison - chili, meatloaf, burgers, stuffed peppers, halupki, tacos, meatballs....

[thirdeye]

I guess we have similar tastes. I do more sausages than anything, in fact Christmas sausage goes in most of my gift boxes. We have been doing 40/60 (pork/game) and it seems to have a good balance. I might have to play with the beef and pork trim you mentioned, we have a lot of smaller processors here.

[DonBo]

I have been adding bacon ends to my venison trimming for years, the pepper bacon sounds really good.

[MNmikew]

Me too! I'll have to try the pepper bacon this year. I also throw in a packet of Lipton onion soup mix per batch.

[LABS4ME]

Each year we make a veni-burger mix for ice fishing... it is phenomenal!

4 lbs. clean veni trimmings

1 lb pepper bacon

1 pack lipton onion soup mix

1/2 large white onion

Gring the burger, onion and bacon together. Sprinkle the soup mix over the meat and mix in well, use a little beer if you need to add moisture.

Form into 1/4 pound patties and freeze until use.

This year we are gonna add some high temp cheddar cheese cubes and BBQ sause to part of it to see how the all in one bacon cheese burger works.

Good Luck!

Ken

[Dean Schellinger]

Sounds good, we have been experimenting with making goose meat burger. Any one make burger out of there goose? We added some cow fat to ours and it turned out ok. Once it started cooling off you could taste the fat in your mouth. Any one have a recipe for goose burger that worked good?

[Craig_S]

I've done snow goose burger two times. I'm done. It seems to "unleash the fury".

Craig

[crawdad]

Do you twist them afterward, & how? I've never had much luck trying to stuff without twisting each link, they would end up bursting. Back off on how full they are I suppose.

It would certainly be faster to do it like you're doing however.