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Adding Fat to Venison

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Bean Counter:
Comments also welcome on fat selection, pork fat vs. beef fat, suet, etc...

bow4elk:
About 7-8% quality beef suet or you can buy pork bacon "bits and pieces" at the grocery store.  I will add less of this, maybe 5% but you do need some fat to hold burger together.

popeshawnpaul:
I use beef fat in pretty high quantities to keep it from getting dry and so it is palatable for my wife and other friends.  I will use 20% or more sometimes.  I cut all the venison fat and sinuet off as it has a lot of the game taste in it.

EastWaViking:
NEVER!  Wild game is lean and good for you, I cannot understand why anybody would add fat to it????  Some people say it's to help it stick together, I never have had any problem with venison or even antelope burger, which is even leaner, falling apart on the grill, you just have to make sure is if ground nice and fine.   It's a pet peeve when the butcher asks if I want suet added....almost as bad as when somebody puts steak sauce on wild game....I don't get it!

Coasthunterjay:
back in the days ide use less than 10% suet.......

but know have become accustumed to eating it just the way it is after i ground it......

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