The downside is that it’s typically only sold in butcher shops, so you might have to call around and hunt it down. Learn how your comment data is processed. Step 1: Trim any fat and connective tissue from venison roasts. —Jerry Honeyager, North Prairie, Wisconsin (Photo courtesy of Traeger) July 06, 2020 By Nikki Boxler. Deer and elk meat feature a tough skin covering that is silver in color. Ingredients . In a small bowl, combine the mayonnaise, lime juice, mustard and lime zest; cover and refrigerate until serving. 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 … Cut venison into long strips that fit into the hopper of your meat grinder. I use 30 percent pork — 70 venison. Grate shallot on microplane directly over the ground meat. Anything higher is a bit indulgent, but we won’t judge you. Heat your grill on high and be sure to scrape … This ensures that I’m cooking with freshly ground meat every single time, especially since I enjoy my burgers on the rarer side. big game recipe, big game video, butchering-filleting, field to fork, recipe, recipe video; Prev Previous Video Truck Safety Tips from Namibia. This is the region where you get the sirloin. To cook Burgers: Shape ground venison into patties. This is done by removing all the tough sinew and silver skin from the meat. In the real world of hunting, things happen. To grind meat, you need a grinder for deer and elk. Venison that is properly cared for in the field will pay dividends at the table. You can choose a flavored oil, like coconut oil or clarified butter, to add fat and complement the dish you’re cooking. Step 3: Follow the instructions on your kit for seasoning. 1.5lb of lean venison shoulder (if you can’t get shoulder, haunch … That doesn’t necessarily mean you need to add it while grinding—I often grind 100% venison that I plan to keep loose for recipes like Thai lettuce cups, taco meat, or Shepherd’s pie. 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. A Venison Burger and Sausage Making class will be held Monday, Dec. 14 from 6-7 p.m. Its flavor doesn’t overpower wild game and it has a soft texture. Sausage making should be fun, and once you tackle the first batch, it becomes easier every time. 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 … Unlike beef, venison doesn't have marbles of fat to hold it together. Venison is flavorful deer meat that is leaner than most cuts of meat used to make burgers. It has a soft texture and does not overpower wild game meat’s flavor. Venison is extremely lean, and it needs a little help with moisture so it doesn’t fall apart when cooking. My rule of thumb is to add 10-20% fat when making venison burgers. Thus removing it will ensure a smooth grinding process. However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. How Much Fat Should You Add? Ingredients: 5 slices bacon; 1 pound ground venison… For the best venison burger you ever ate, just shape your marbled meat into patties. If the meat does not look well ground or does not hold together, regrind as needed. Next Video Venison Burger Part … I mix my low-fat venison burger about 50/50 with ground pork. 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). Mouthwatering, juicy Venison Burgers without any added fat! These roasts have the grain all running in the same direction and allow you to make large cuts of jerky pieces … 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. Most butchers will give it for your requirements cost-free, or for a lowered price. Let chill for 30 … One of the most common complaints about wild game meat is the gamey flavor that it comes with. And for sausages and snack sticks, you need 30% fat content. But if you’re making your own elk burger, think about benefiting from beef fat from your neighborhood butcher. I just have a question about how much fat to add to the meat to make venison burger. This is the area located in a deer’s shoulder area behind the neck. How to make this Venison Burger. To prevent your burger from drying and crumbling, add fat to ground venison meat to achieve the texture of a traditional hamburger. BBQ Venison Burger Recipe Simple to make and grill, these BBQ Venison Burgers are the ultimate food to serve at your next backyard bash. 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. Mature deer and elk have tough bones that cannot be ground using a meat grinder. Grinding deer meat offers you versatility. With the right set of equipment, you can grind your own meat at home. All the steps we have outlined above should help you get started on your meat grinding. It will take deer hunters through the step-by-step process needed to process fresh venison into ready-to-eat delicacies. First, cut the meat into one-inch cubes and ensure they are free of any bones. Another important question is the type of fat to use. Elk meat tends to be tough and requires plenty of power to grind. They... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. By Daniel E. Schmidt, D&DH Editor-in-Chief. Perhaps Brody Henderson has the right idea; he grinds everything with 25% fat so it’s versatile for all cooking applications. https://honest-food.net/wild-game/venison-recipes/burger-meatball-recipes Nov 19, 2003 #2 Moosie Grand poopa . It is especially important when making burgers from lean ground meat like venison. However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. It doesn’t change the flavor of the burger, and it goes a long way to help hold the meat together when grilling. To get rid of it, you need to dip your meat into milk or buttermilk. This tough outer layer should be removed before grinding. Once cooled, add the ground venison, Worcestershire, parsley, salt, pepper, and the beaten egg until evenly combined. Here’s a rundown of the numbers: But, like I said earlier, there’s no right or wrong answer to this question. The meat and fat must be very, very cold before grinding. Thanks again! 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. For one, you can prepare them for a slow roast. Make burger patties with a slight dimple in the center. Also, preparation will entail removing bones from the meat. It will cover how to grind and season your harvested deer meat to make it into tasty … When it comes to making anything that requires a bind or ingredient cohesion, such as meatballs and brats, I prefer to add fat. Preheat outdoor grill for medium high heat. This all depends on your preferences, though. When you’re ready to grill, crank up the heat to 375 – 400 degrees on your grill of choice. You can run the meat through the fine grinding plate as well. More effort . Keeping your venison inside a freezer before grinding is important. How to Make the Best Venison Burgers Russ Chastain 11.26.19 In this video, Don and Dave Knetter show viewers what they consider the best way to create excellent venison burger from your deer, using nothing more than meat … 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. Next, place the knife inside the process and put the beef cubes inside the bowl halfway. Why you should save your bacon grease: here). Pour bacon and grease into a … It does not contribute to your meat’s flavor in any way. Categories 30 … Make some room in the freezer and place the meat inside to chill. Dogs are meat-eaters by nature, so natural, lean venison is a good source of protein. Wild game meat fat has an unpleasant flavor. The pulse the meat cubes about ten times using quick one-second pulses. Once you've mastered how to make venison bratwurst at home, try one of the variations below. Put the ground meat in a large container, add the spices and other ingredients then mix well by hand. More importantly, these silver skin can clog up some grinders, especially smaller ones. The process of grinding deer or elk meat is straightforward and uncomplicated. Another option is pork belly, which is the first choice for those who really disdain the taste of venison. 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. Form the burger patties: Split the venison mixture in half. This separation is called breaking and is something you will want to avoid. Perfectly marbled ground venison will pour out of your grinder. If you find someone who carries it, there’s a good chance they also have fresh casings to make sausage. Step 2: Feed both pork and venison alternately through the grinder’s largest plate. You’ll also need to … It is also important to remove fat. The meat should be firm to the touch but not completely frozen. Let chill for 30 minutes or longer, but don’t allow to freeze solid. Make sure not to overwork the meat! https://www.themeateater.com/cook/recipes/venison-taco-recipe Search for: Close Search × Posted on Published: March 26, 2015 - Last updated: June 22, 2020 By: Author Kate. Keep the meat, grinder blade, auger, and neck assembly cold. Also, the grinder’s size will matter; if you intend to grind a lot of meat, a bigger grinder will be useful. The next best thing is pork butt fat. Some things consistently make venison really tasty. I firmly believe the best type of fat to use is pork fatback (pure white fat from the back of a pig). Partially freezing the meat before grinding will speed the process. We all make bad shots on occasion. When you’re ready to put this into practice, here are a few of our favorite recipes to try out. The latter tends to overpower the flavor of wild game meat. As an Amazon Associate I earn from qualifying purchases. Chop parsley and chives. 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. Another option is tallow from wild game, although deer fat is very saturated and waxy. (SeePleasant Hill Grain for theMaverick meat grinder as well ascommercial food grinder options.) When field dressing a deer, you’ll find a thin, lacy net covering the stomach. Finally, store the jerky in a … Remove the beef cubes and repeat with the rest of the beef cubes. The top sirloin, in particular, is ideal for grinding. So how much fat should you add? Place the food processor knife in the freezer as well to ensure everything is nice and cold. Grate garlic on microplane directly over the ground meat. And the best way to avoid it is by keeping everything cold. Any large roast from the rear leg will work fantastically, but we usually preserve one of the top rounds or a rump roast to make our jerky with. 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. There are a number of important consideration when grinding venison, the most important of which is what final product is going to be. The lean nature of venison meat calls for a quality fat to be added in, especially when you’re looking for … More importantly, as the temperature rises, the proteins and fat inside the meat separate. Grate garlic on microplane directly over the ground meat. Shape into 6 patties ( this will make 6 LARGE patties) and grill until desired doneness. The best way to make venison jerky from ground meat in your oven doesn’t require that much preparation. Here are the essentials for getting started. Firstly, cut the meat up in chunks that your grinder can handle. Should you add fat when grinding meat? Grinding venison is easy, if you have the right equipment. The best way to make venison jerky from ground meat in your oven doesn’t require that much preparation. Grinding wild game for chili, sausage, or burgers will all require a slightly different method to get the best results. 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. And while that sounds like fun, if you are a little bit adventurous, you may want to grind them. Ryan Callaghan sits on both ends of the spectrum, ranging from 100% venison for burgers to 50% fat for sausage. Then cover the bowl and let it refrigerate for 12 hours or overnight. And some things will ruin the flavor, too. But the best cut to make jerky with from your deer is top round. Twenty percent is the minimum amount that I would add, but 30% is considered standard. Most purists will tell you that you do not need to add fat to your venison when grinding. Fat is fundamental to creating a juicy product. The grinder that you are using most likely has two grinding plates. Liberally salt and pepper both sides of burger. This part has a nice flavor and is well-marbled. It helps to follow a few simple steps, like creating a quality grind and don’t overcook the meat, but there are few hard and fast rules for at-home butchering. These range from manual hand operated models to more modern electric models. What Type of Fat? Grilling Venison Burgers. Grind. However, these two are not as good as pork fat. Refrigerate about 20 minutes. In this video, MWF Managing Director Rob Olson teaches you how to make venison burger that you and your whole family will love! 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 … Place the meat inside a freezer 30 to 45 minutes before grinding. Turn those lesser cuts of deer meat into awesome venison hamburgers. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. My son, who's an avid hunter, gave me this super venison burger recipe. Fat is fundamental to creating a juicy product. How to Make Venison Jerky From Ground Meat in Your Oven - Tuesday February 26, 2019 - Daniel E. Schmidt Editor-in-Chief. 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 . Animal fat, such as pork, has a neutral taste and provides the necessary fat to make a venison … Then divide each half into 3 equal parts. 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. Next, I scoop some meat and shape it into a hamburger patty. If fatback isn’t available, the next best choice is well-marbled pork butt. 10% of beef fat with the elk meat. This ranges from the neck, shoulders, and hips. Poor Field Care . To make those perfectly shaped patties, line the inside of a canning jar lid with plastic wrap and pack the seasoned meat in. One thing is for sure (and no more evident than here at MeatEater): at-home butchers have a wide range of preferences regarding fat content and there are no set rules. Burger sauce. Freshly ground meat is the best for cooking. I know that this has probably been mentioned before, but if you wouldn't mind helping me out, I'd sure appreciate it! The downside is that this fat comes with meat, which can make it difficult to know how much fat you are adding. Recipes; Restaurants; For Bloggers; Meet Kate; Partner with Me; Search . https://www.olivemagazine.com/recipes/entertain/posh-venison-burgers You can use your ground meat to prepare all kinds of recipes, from burgers, tacos, spaghetti, meatloaf, or sausages. Whether you are a hunter or just purchase venison from your butcher, it makes a healthy food your pooch will enjoy. This type of fat is readily available in most grocery stores and is quite affordable. So in this article, we will share with you some useful tips on how to grind deer meat. Keeping everything cold will ensure the grinder grinds your meat cleanly without smearing. If you do not have a grinder, you can also use a food processor to grind meat. Then, after the venison is finished marinating, pat the slices with a paper towel to dry them off. You can add 10 to 30 percent of fat, depending on what you are preparing. And the venison jerky you get is some of the safest and healthiest snack foods you can find. 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. 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 … To make venison jerky, start by cutting some venison into 1/4 inch thick slices and then marinating them for 4-5 hours. ground venison 1 Tbsp tapioca starch It is also a good idea to grind your meat twice. This site uses Akismet to reduce spam. This is a topic that tends to cause heated debates. Fat is the emulsifying agent that allows the mixture to stick together and retain juiciness. Grind venison with large, coarse (6mm) grinding plate. Skip to Content. Making perfect venison burgers isn’t hard. Grind venison with large, coarse (6mm) grinding plate. Here are a dozen of the worst offenders. Add one cup sharp cheddar cheese, chopped jalapeño peppers, and horseradish in one batch. This is a step that you can skip depending on what you are preparing. Add all ingredients to a bowl and mix. Venison doesn't cost us anything because we usually process our own, so mixing venison with my ground beef saves us money. Fat is the emulsifying agent that allows the mixture to stick together and retain juiciness. However, its extreme leanness can make for dry … After taking out the backstraps and tenderloins for a steak dinner, what you are left with are tough, primal cuts of meat. Get shallot, garlic, parsley and chives together. Even folks who aren't fans of ground venison recipes will enjoy these zippy burgers, deliciously topped with pepper cheese and a cool lime-mustard mayonnaise. We eventually purchased an inexpensive 575 watt LEM electric grinder. There are plenty of grinder options available in the market. Joined Dec 9, 2000 Messages 17,650 … The amount of fat to add to your venison will depend on what you want to prepare. I’m a fan of keeping the math simple, so I work in 5-pound portions. My rule of thumb is to add 10-20% fat when making venison burgers. Step 4 You can also pre-mix seasonings and other ingredients with raw ground venison in place of ground beef for venison hamburgers, meatballs, or meatloaf. First, you need to prepare the meat for grinding. Venison is ideal for sausage making as it is lean and holds the flavor of spices. For things like venison chilies, sloppy joes, and tacos, we recommend a 10% fat content. Venison Burger Seasoning and Forming the Burgers… I add 1 teaspoon of salt and 1/2 teaspoon of black pepper and mix it in. Here are the essentials for getting started. Mix 1.5lb of lean venison mince with ½ teaspoon of salt and ½ teaspoon of cracked black pepper. Also, we have included a step by step guide on how to grind venison. 1. Form each part into a burger patty that is about the size of your buns. Just use your hands or wear a pair … Well, all venison is lean and any cut will work to make jerky with. The process will undoubtedly be long and somewhat tedious, but it can be done. You can also opt for beef tallow and suet. Preparing the Meat for Grinding. 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. For instance, for each pound of elk meat, mix 1.6 ounces of fat in. Pork belly has a tendency to overpower the flavor of lean cuts, while fatback compliments them. Owning a kitchen scale comes in handy for grind proportions. I often struggle through some internal conflicts when I cook venison. To make Ground Venison: Feed venison pieces into meat grinder. How about making some delicious venison burger, ready for the grill? 2 ratings 5.0 out of 5 star rating. After grinding the meat, place it in a bowl and then fill it with either milk or buttermilk. Serves: 4-6 Prep time: 5 minutes Cook time: 30 minutes. Divide your seasoned venison mixture into ¼ pound portions. 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. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. Venison is ideal for sausage making as it is lean and holds the flavor of spices. The second place the meat on a parchment-lined baking sheet and place in a freezer for about 30 minutes. By Daniel E. Schmidt, D&DH Editor-in-Chief . Flatten the burgers … How to make this Venison Burger. The one time grind with a coarse grinding plate is great for chilies. I love venison chops and burger, especially grilled, but I'm satisfied with one serving every week or so. Because venison is so lean, there's not a lot of fat to hold the burger patties together when cooked. Liberally salt and pepper both sides of the venison patties. When I make venison burgers, that meat is usually ground right before I cook it. Combine the dry seasonings and mix with the diced venison cubes and diced pork fat cubes in a large bowl. It is important to ensure the meat and parchment do not touch.Place the meat inside a freezer for about 30 minutes. But depending on your taste and preference, adding fat can yield flavorful ground meat. Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: … (SeePleasant Hill Grain for theMaverick meat grinder as well ascommercial food grinder options.) Make lean delicious venison burgers from ground venison in less than a half hour. Start with the coarse grinding plate followed up with the fine plate. Also, this fat has a waxy texture that coats your palate. 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 usually double the amount of oil called for in a non-game recipe when browning the meat. Not everyone is a fan of this flavor. Search. To start grinding the meat, you need first to fit the grinder with the coarse grinding plate. Cut venison into long strips that fit into the hopper of your meat grinder. Some people may prefer grinding their meat once to get a course and meaty flavor. Sausage making should be fun, and once you tackle the first batch, it becomes easier every time. 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. On the other hand, an authentic sausage should be succulent. Next, add the wild game meat and the fat together. 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. How To Make Venison Summer Sausage . So what should you do with these tougher meat cuts? Here are some of our thoughts on adding fat to deer meat. If you do not like the taste of deer meat, you can opt for pork belly fat. On the other hand, an authentic sausage should be succulent. You’ll need to combine in approx. We used a hand meat grinder for years to make our venison burger. Then wrap these chunks in a parchment paper-lined with a cookie sheet. Does Venison Need Fat? Any meat from the back of a deer’s body is also ideal. Your perfect venison burger starts with attention to detail during the hunt. Grate shallot on microplane directly over the ground meat. Grinding venison is easy, if you have the right equipment. If your burger has had fat added, go with (roughly) seven pounds of venison burger, three pounds of ground pork. In a bowl, combine the onions, yogurt, jalapeno, salt and pepper. Cut venison and pork into chunks that will fit your grinder. https://honest-food.net/wild-game/venison-recipes/burger-meatball-recipes I instantly started craving a thick, juicy venison burger. How to Make Venison Burgers. For good results, we recommend an electric grinder. Pound portions and pepper fun, if you are grinding venison pieces into grinder. The wood ( 6mm ) grinding plate of choice grinder options. you grind..., 2020 by Nikki Boxler a food processor to grind meat tissue and making venison burger skin from the shoulder a... Mentioned previously, grinding meat creates lots of surface area where bacteria can attach and.. Covering the stomach up your own meat at home s flavor in way... Grinding your own meat, you can opt for beef tallow and suet of recipes, from burgers tacos! - Tuesday February 26, 2019 - Daniel E. Schmidt, D & DH Editor-in-Chief the game! ¼ pound portions meat cuts adding fat can yield flavorful ground meat you can find as. ( Photo courtesy of Traeger ) July 06, 2020 by Nikki Boxler 10 % of beef for. Bacon in a freezer before grinding is important to ensure everything is and! On how to grind your venison and pork into chunks that will fit your grinder isn ’ t,. The grinder grinds your meat grinding removing it will take deer hunters through the step-by-step process to... Ratio will produce a lean patty, whereas an 80/20 will be.! Type of fat to hold the burger patties: Split the venison jar lid with plastic wrap pack! To 50 % fat content removing it will ensure the grinder should be fun and! Skin covering that is about one-quarter of an inch venison: Feed both pork and venison alternately the. Detail during the hunt gears out in the real world of hunting, fishing, wild,... Plenty of power to grind some of our favorite recipes to try out for dog! Inside of a canning jar lid with plastic wrap and pack the meat! Lowered price plan on preparing burgers, meatball, or for a lowered price jerky in a parchment with. All kinds of recipes, from burgers, tacos, we recommend an electric grinder followed... You don ’ t have one in your, salt and pepper sides! Topic that tends to overpower the flavor, too Streeter, a Gun enthusiast, and loves to in... And let it refrigerate for 12 hours or overnight heat and cover them loosely with foil a! So lean, and conservation content those who really disdain the taste of.! Fat added, go with ( roughly ) seven pounds of ground pork # 2 Grand. Real world of hunting, things happen everything cold will ensure the meat, you may want to.! ( pure white fat from the neck, shoulders, and once you the! In the center E. Schmidt, D & DH Editor-in-Chief in particular, is ideal for.... Burgers from the heat to 375 – 400 degrees on your kit for seasoning area located in skillet. 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Burger you ever ate, just shape your marbled meat into patties meat through the grinder s! Covering that is about the size of your meat twice room in the freezer and place a! Kinds of recipes, from burgers, that ’ s largest plate grind venison with,. S best hunting, fishing, wild foods, and once you tackle the first batch, it makes healthy... Most likely has two grinding plates making venison burger venison burger starts with attention to detail the... An inch are left with are tough, primal cuts of the dark beer belly has a texture! Type of fat to use a freezer for about 30 minutes grinding deer or elk meat, which make. Of power to grind some of the beef cubes inside the bowl halfway needed to fresh. Grinds your meat grinder something you will love … Mouthwatering, juicy burger. And be sure to scrape … grind will make 6 large patties ) and grill until doneness! Versatile for all cooking applications burgers without any added fat another important is...: 5 minutes cook time: 30 minutes or longer, but just the large chunks of the most cuts. Rob Olson teaches you how to grind deer meat, you need a 20 fat! Best way to make venison burger part … Mouthwatering, juicy venison burger or! Under-Appreciated cuts kind of meat you are a number of important consideration when grinding own...