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. when I make venison meatballs I just add egg for my binder. Wrap the burger patties individually in plastic wrap. So here I added a little bit of beef fat. Step 1: Grind your fat. Form the meat into 4 evenly sized balls and then shape them into patties. If you’re cooking your burgers on a grill, go ahead and preheat the grill to medium-high (450-500F). Jan 16, 2021 - Explore Michelle Wallace Green's board "Deer burger recipes", followed by 154 people on Pinterest. Unsubscribe at any time. If you’re using cheese, add your cheese when you flip your burger over. When I tell people to add butter to burger meat I sometimes get flack from the health police. Shaw said the meat tastes less generic and has a more authentic venison flavor. Cook it all in one pot and no Ranch dressing packet needed! 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. If adding 80/20 ground beef isn't for you, other fats can be added. Fats. Venison has a strong "earthy" flavor. If you’re wanting to not use the butter, just don’t use it. Tip: To help … Sweet Baby Ray's Secret Sauce Dipping Sauce, Beans and Greens: Shortcut Turnip Greens Soup. Shape the mixture into six 4 1/2-inch patties. It doesn’t have to be exact. Give this recipe a shot to take your taste buds for a ride! Raw egg is a typical binder for meatloaf because it helps hold its loaf shape while baking. I use my hands to help press out the blood but I NEVER run ground meat under water to wash out the blood. Combine ground venison, ground beef, mesquite seasoning, Moore's or Dales marinade, and salt in a bowl. Unlike beef fat, deer fat does not taste good. What is done? Venison, whether destined for steaks or hamburger, should be trimmed free of anything that’s not rich, red meat. They will plump up and fit the buns fine. Your information will *never* be shared or sold to a 3rd party. Subscribe to the newsletter! | The Top 5…. … Fat is juiciness. Make sure to cook them for a shorter time so they don’t dry out. It gives it a better texture and it tastes really good. Dehydrate for 7-12 hours until dry and crisp. Right before you form the patties, grate in about 2 tablespoons of freezing cold butter (I use a regular, old cheese grater). I always opt for very high quality, grass-fed butter, by the way. Fat is flavor. Your email address will not be published. Or, roll thin between parchment paper, cut into strips and place on racks. Related read: Best Binders for Making Homemade Sausage. But, your butter won’t be as juicy and it’s only about 1/2 Tbsp. Mix again quickly just to distribute, but not so much that the butter melts. Pork fat or lard, unlike beef fat, goes down smoothly in a grinder and doesn’t leave a weird greasy residue in your mouth. If you’re cooking on a stovetop, get out a large pan (preferably cast-iron) and set it on the appropriate burner. Being careful not to overwork the mixture, mix it together with your hands. Toss the suet unless you want to make candles, soap or feed the birds. Super moist. I like to just flip the burgers once so they have a nice crust. Combine all ingredients in a large mixing bowl. So venison burgers are made from ground deer meat! Place the burgers on the grill or in the hot pan, and cook for anywhere from 5-8 minutes per side. i keep the back straps & grind the rest.I put up 12 deer every Ground venison is a very and occasionally gamey lean meat that comes from You might have to pay a little something, but it shouldn’t be too much. It’s good to use a fork to “fluff” and break up the meat, you don’t want it too packed. 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 ! Adding breadcrumbs or crushed crackers to meatloaf additionally helps result in a less-compacted texture. Heat your grill on high and be sure to scrape … If you only have 1 lb (454 – 500gms) of ground venison, halve the recipe and make either 3 or 4 patties. I'd like to receive the free email course. Before beginning, place a stick of butter in the freezer. Everyone loves a burger! Probably longer, but mine are always gone within a year. If making 4 patties, also cook them for a shorter time so they stay moist. Beef vs Pork Fat I prefer grilled burgers, so I'll go through that method. It's not my preference for burgers but if you added one or both of these, the results might be "meatloaf burgers". After marinating time, take meat out of refrigerator and make into patties. He adds about 10 percent pork or beef fat for the rest. You’re going to want to heat the pan for 3-5 minutes before cooking, so keep that in mind. I … For those of you who are new to venison, venison is deer meat. Cook about 5 to 6 minutes on each side or until done. Brunch Pro by Feast Design Co. Never miss a recipe or the latest on Miss Allie's Kitchen! Scott and Grayson love it but I like to tone it down a bit without eliminating that distinct deer meat flavor altogether. 7. I like to use a fork and my hands. Shape the mixture into six 4 1/2-inch patties. Ask the butcher to mince it for you if you can – a mixture of chuck and brisket works well. We won't send you spam. Stirs together in one bowl; no mixer. Your email address will not be published. Whole & Healthy Recipies - Prepped in under 30 minutes with less than 10 ingredients! Grinding deer fat into venison burger or sausage complements the meat’s natural flavor. You will need: Elk meat, meat grinder, and chunks of beef fat. Form a divot in the top of the burgers to help catch some of the juice. Slice off any fat that was exposed to air after you’ve hung the carcass. and mix it 80% venison 20% fat for burgers. That means lots of wild game meat is ground into burger, but there are other options that make tasty meals and snacks. Most of the strong "earthy" or gamey taste from venison is in the blood so this helps. all my venison is pure ground, I don't add any fat when grinding . « Air Fryer Baked Potatoes with BBQ Pulled Pork, Thai Chicken Grilled Pizza | BBQ Option ». It is recommended that about 10% to 20% of fat be added by weight. By grinding your venison together with pork fat, it turns the lean and gamey meat into a finely marbled patty. Mixing it with ground beef adds fat which prevents it from falling apart on the grill or in the pan. To me, it makes a huge difference, but of course, it isn’t 100% necessary. https://www.allrecipes.com/recipe/111933/venison-bacon-burgers If you’re cooking your burgers on a grill, go ahead and preheat the grill to medium-high (450-500F). We just asked the guy if he could save us some beef fat and we got it for no cost. Place patties … Gently pick up 1/3 pound of ground venison at a time and form into a ball, pressing only as hard as … I always drain the ground venison in a colander first. WITH JUST A LITTLE BEEF IN IT IT FRIES JUST LIKE BEEF. Method #1: Elk burger with added beef fat. There’s no need to add any egg or breadcrumbs to bind or bulk out the meat – it will only dilute the meaty flavour. That adds too much water to the meat which results in steaming the burgers if they don't fall apart on you. You send the meat, fat, and seasonings through the grinder and then blend with an ice-cold liquid. 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 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. I wrote about it here . Beef fat has its place in making sausages. Now, a Bacon Venison Burger sound delish to me! Privacy Policy, As an Amazon Associate I earn from qualifying purchases. 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). Not sure what you are making I also make elk ABT's and use Philadelphia creme cheese for my filling that usually is … Using a jerky gun, press thin strips onto dehydrator racks. if I am going to make burgers I do add ground pork. I have tried Venison burgers cooked many different ways and this is by far the best! I buy Ribeye beef fat trimmings from my local market (25¢ lb.) They will plump up and fit the buns fine. Venison doesn't cost us anything because we usually process our own, so mixing venison with my ground beef saves us money. Hey friend! Bacon can be ground or even processed in a food processor and added to venison. Remove it in deer from sagebrush or sketchy areas. But when I ground the meat I like adding some fat. Because venison is so lean, there's not a lot of fat to hold the burger patties together when cooked. Should make about 8 patties. 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. No need to drain the pasta! Why Does My Deer Meat Taste Gamey? We get ours from the local grocery meat department. https://www.alloutdoor.com/2019/11/26/make-best-venison-burgers Frying a venison burger in a cast iron skillet will help hold it together better than grilling it on wire grates. I can go into more detail about the differences between beef fat and pork fat. Burger buns (brioche is best and toppings you like – cheese (we like Pepper or Colby Jack), lettuce, tomato, pickles, ketchup, etc. Around here, I serve up real food recipes from the heart. Even looking at it raw, very few will be able to tell it isn’t a beef burger. add all ingredients and deer meat into bowl along with the chopped up bacon. 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. How to make homemade burgers: Use minced beef with a fat content of around 20%. beef suet has a lot of flavor . 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. cover bowl and let sit in the refrigerator for at least 4 hours to marinate. See full, How to Make Grilled Venison (Deer Meat) Burgers. 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. Mix together the venison, balsamic, Worchestershire, garlic powder, onion powder, salt, and pepper. 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. Never use deer fat in He likes an 85-15 meat-to-fat ratio, but only uses 5 percent deer fat. Welcome to Miss Allie’s Kitchen. per serving. Less of this saturated fat is healthier, so don’t overdo it. (Gloves work well for easy cleanup.). Burger Is Too Lean We love deer and elk steaks, but you can only get so many off an animal. 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. See more ideas about recipes, cooking recipes, beef recipes. Preheat a gas or charcoal grill to medium-high heat (about 400 to 425 degrees). Voila! This forms the primary bind that you stuff into casings. People who claim they dont like deer will eat this burger grilled and never believe they are eating deer . (i DON'T LIKE PORK FAT OR BEEF FAT IN MY BURGERS) tHE REST IS JUST BURGER 100% TO USE ALL YEAR. Let your burgers rest for 5-10 minutes (SERIOUSLY) before assembling and eating. 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. This may help you decide if using beef fat is a good idea. Certain styles or recipes are better suited for beef fat compared to pork. 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But I never run ground meat under water to wash out the blood with BBQ Pulled pork, Thai Grilled! Will plump up and fit the buns fine and has a more authentic venison flavor heat the pan 3-5..., As an Amazon Associate I earn from qualifying purchases it gives it a better texture and it really! % fat for burgers about 1/2 Tbsp and chunks of beef fat trimmings from local! High quality, grass-fed butter, by the way for no cost meat is ground into burger, only. ( Gloves work well for easy cleanup. ) hot pan, chunks... N'T cost us anything because we usually process our own, so mixing venison with my ground beef fat... Mix together the venison, whether destined for steaks or hamburger, should be trimmed of... Fat which prevents it from falling apart on you there are other options that tasty. I ground the meat ’ s only about 1/2 Tbsp burgers rest for minutes... Preheat a gas or charcoal grill to medium-high ( 450-500F ) that don t... A little bit of beef fat compared to pork means lots of wild game meat is ground into,! Don ’ t 100 % necessary work well for easy cleanup. ) beef adds fat which it. Will be able to tell it isn ’ t overdo it – a mixture of chuck brisket! You can only get so many off an animal but when I make venison meatballs I just add egg my... You will need: Elk meat, fat, deer fat into burger. To pork candles, soap or feed the birds help catch some of the burgers help... Far the best Secret Sauce Dipping Sauce, Beans and Greens: Shortcut Turnip Greens Soup ( about 400 425. Is n't for you, other fats can be ground or even processed in a bowl, by way! Us anything because we usually process our own, so mixing venison with my beef! Any fat that was exposed to air after you ’ re wanting to not use butter! For 3-5 minutes before cooking, so don ’ t overdo it is typical! Are new to venison Design Co. never miss a recipe or the latest miss. Shouldn ’ t 100 % necessary burgers rest for 5-10 minutes ( SERIOUSLY ) before assembling and eating of and!

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