Author Topic: Deer burger. (Read 7724 times)

Kain · « **on:** November 29, 2009, 09:03:26 PM »

Made my first deer burger today. Ground 8.5lbs of venison with two packages of smoked bacon by hand. Had to cook up some burger patties to see how they taste...Fantastic!

I will definitely do it again on the next deer. Grinding the burger really makes it so you can use every last bit of meat. Anyone else make burger from venison? I dont hear much about it.

Savage3006 · « **Reply #1 on:** November 29, 2009, 09:06:44 PM »

Yeah, deer burgers rock! Just had some tonight! Mixed in some onions, garlic, Johnny's Season Salt, Worchestershire sauce, beer and bacon. Heaven on a bun!

huntergreg · « **Reply #2 on:** November 29, 2009, 09:07:17 PM »

I make it every year. Wilde game is pretty much the only meat I eat. Cant beat making your own burger. You can use it for everything.

weathergirl · « **Reply #3 on:** November 29, 2009, 09:15:05 PM »

Does anyone not make burger (or sausage, etc.) from their venison? I assumed everyone did with the "non-steak" stuff.

eastside boy · « **Reply #4 on:** November 29, 2009, 09:16:14 PM »

Thanks....this just reminded me to get some out of the freezer!!!!

Kain · « **Reply #5 on:** November 29, 2009, 09:20:06 PM »

Quote from: weathergirl on November 29, 2009, 09:15:05 PM

Does anyone not make burger (or sausage, etc.) from their venison? I assumed everyone did with the "non-steak" stuff.

You are probably right. I just never hear many people mention it. You always hear about steak, stew, sausage, jerky, roast and such but not much about burger.

Kowsrule30 · « **Reply #6 on:** November 29, 2009, 09:22:51 PM »

I love love burger.... Deer or elk.. I don't add any fat either.... Just marinade and or seasoning...

weathergirl · « **Reply #7 on:** November 29, 2009, 09:27:24 PM »

It's definitely a staple in our house!

And I skip the bacon (as I know some do that)--I love the meat partly because I know how healthy it is...

PolarBear · « **Reply #8 on:** November 29, 2009, 09:30:14 PM »

I raise my own beef so I have a ton of burger. As far as deer and elk, I make as many steaks and roasts as possible and all of the trimmings are made into sausage and pepperoni, no burger.

bobcat · « **Reply #9 on:** November 29, 2009, 09:38:29 PM »

I cut all the good meat into steaks and everything else is burger. Normally don't waste it on stuff like sausage and pepperoni. I just like the burger too much to use it for anything else.

Kain · « **Reply #10 on:** November 29, 2009, 09:38:59 PM »

Quote from: weathergirl on November 29, 2009, 09:27:24 PM

It's definitely a staple in our house! And I skip the bacon (as I know some do that)--I love the meat partly because I know how healthy it is...

I added the bacon so that it would cook the same as beef. Dont mind a little fat for a few meals.

lokidog · « **Reply #11 on:** November 29, 2009, 09:42:11 PM »

MMMMMM! "Beer burger...."

I like those too Polarbear.

(OK, change your typo......)

A little olive oil in the pan for frying the onions and burger, you don't need the bacon or pork shoulder or whatever additives.

Kain · « **Reply #12 on:** November 29, 2009, 09:44:39 PM »

Quote from: lokidog on November 29, 2009, 09:42:11 PM

MMMMMM! "Beer burger...." I like those too Polarbear.

A little olive oil in the pan for frying the onions and burger, you don't need the bacon or pork shoulder or whatever additives.

Ill try that next time. The smoked bacon is pretty awesome though.

Savage3006 · « **Reply #13 on:** November 30, 2009, 07:08:24 AM »

Yeah, the bacon gives it a nice flavor but it's good with or without it. Love those deer burgers! Venison steaks tonight!

billythekidrock · « **Reply #14 on:** November 30, 2009, 07:22:58 AM »

Quote from: weathergirl on November 29, 2009, 09:15:05 PM

Does anyone not make burger (or sausage, etc.) from their venison? I assumed everyone did with the "non-steak" stuff.

I agree.

I grind all non-steak meat (if I don't pressure can it) with pork butt. I do this will deer, elk and bear. Sometimes I mix all those together with pork and sometimes a bit of beed suet.

In the next few months we will be grinding over 250 lbs of burger between a few of us.

BLKBEARKLR · « **Reply #15 on:** November 30, 2009, 07:35:59 AM »

2007, I ground two entire elk into burger, to include the back strap and the tenderloins. Still eating off of them now. This years elk will probable do the same thing

bobcat · « **Reply #16 on:** November 30, 2009, 07:38:24 AM »

Back strap into burger

tony04 · « **Reply #17 on:** November 30, 2009, 09:13:02 AM »

my dad used to can what we didnt make steaks from. it makes awsome sandwiches. ill eat it right out of the jar or supsitute it for tuna. its also good in mac and cheese

BLKBEARKLR · « **Reply #18 on:** November 30, 2009, 09:18:33 AM »

Quote from: bobcat on November 30, 2009, 07:38:24 AM

Back strap into burger

When you have three elk, why not.

Plus was really tired of steak, coming out of Alaska, and always getting a moose and two caribou made into steaks was done with them for a while only so many ways you can make a steak.

But a heck of alot more things you can do with burger

BLKBEARKLR · « **Reply #19 on:** November 30, 2009, 09:20:03 AM »

plus that year I made

Summer Sausage
Pepporini sticks
Teryaki sticks
Breakfast sausage
Chorizio
Italina
Brats

So wanted a ton of burger

jamng · « **Reply #20 on:** November 30, 2009, 09:30:28 AM »

I bought a grinder from cabals The 1 horse power. Works great grinds like 12 to 15 lbs of burger a min. I always make a lot of tacos,burgurs, spaghetti ect out of the meat wife even likes it can't go wrong..

big J · « **Reply #21 on:** November 30, 2009, 10:33:22 AM »

I grind mine mix it 7-10% with beef fat thats what we use for burgers and meatloafs. the other half of the burger meat i grind and add no fat, we use that burger for tacos and stuff anything that is not a patty.

carpsniperg2 · « **Reply #22 on:** November 30, 2009, 10:44:39 AM »

i make a lot of burger take all the good steaks then the rest to burger, i mix about 20% bacon ends and triming with mine. yum yum

Bean Counter · « **Reply #23 on:** November 30, 2009, 11:08:15 AM »

I have a pecking, or should i say 'packing' order:
1. Cut as much steaks as i can
2. Cube as much stiry fry/stew/chili meat as i can.
3. salvage as much for grinding as i can

the theory being that i can always go down the chain of command, but not back up.

That all being said I've got sealed bags of meat scraps in the freezer waiting for me to buy my first grinder

I circled the cheapo Cabelas catalogue grinder that's now on sale for $70 for my wifey to buy for Christmas. Ive wanted the heavy duty commercial grinder for a while now but both the weight and the cost were a little off limits for us.

Jason · « **Reply #24 on:** November 30, 2009, 11:15:42 AM »

Buy yourself a Jerky Shooter, with the included seasonings you can turn plain old burger into some awesome Jerky!

NRA4LIFE · « **Reply #25 on:** November 30, 2009, 03:24:23 PM »

I do what Big J mentioned. Half gets a little beef fat added to it and ground with the fine plate and the other half gets no fat and ground through the course plate (great for chili and tacos). Just ground up about 20 lbs this last weekend. Love the stuff.

Karl Blanchard · « **Reply #26 on:** November 30, 2009, 08:40:58 PM »

We use a 70-30 venison to pork but mix that way I can grind in bulk and then cut it into my 50lb batches for German, Italian, Cajun or whatever other sausage we decide on for the year. I have about 350 pounds of grind meat sittin in my freezer right now and a still have a Montana doe tag to fill sometime next month. On a side note I butcher on the side and I have had several guys tell me they don't want any burger so they just give the grind meat to me. I find that weird but then again we live on wild game only.

P.S. 350 lbs is between 3 people

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Author Topic: Deer burger. (Read 7724 times)

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