Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Utah on March 09, 2012, 08:58:41 PM
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How many guys here make their own burger?
Wife doesn't care for venison Burger. So I gotta add ground beef to it. Just wondering how much ground beef you all add to your ground venison to please the wife? :)
I usually add 30lbs of ground beef(not lean) to 100 pounds of ground venison..
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that is a good mix, 70-30 ratio.
Another thing you might want to start trying is mix some of your seasonings in with the burger and freeze it that way, you pull it out and ready to cook.
Onions, green peppers all work and freeze well.
Joe
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Friends of mine make it all into breakfast sausage or seasoned meat and use that for everything. Another thing is when I cook it for tacos, casseroles, etc I put olive oil in the pan first. I noticed that it takes almost all the gaminess out.
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I add no beef or anything else into my venison unless I am making sausage. Sausage gets 1lb pork butt to 5lb venison.
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When i butcher my deer up I add nothing to It. Love the taste of deer and elk just how it is.
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I like a small amount of beef fat so the burgers aren't so dry. I mix about a lb of burger to 5 lbs of venison. Still tastes like venison.
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We mixed 20% beef fat to our venison for the BBQ!!! Super juicy. :IBCOOL:
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I ran into this problem. I soaked the meat in salt water over night to drain out most of the blood and then mixed with 25% beef. I like adding the beef rather than just the fat since I get some of the beef taste, it sticks together better and doesn't add too much fat.
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15% bacon ground and mized with deer/elk makes awesome burgers and meatballs!
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We often mix ground pork into our venison more for the added flavor from the extra fat. We butcher a couple pigs every year so we usually have allot of extra ground pork, and pork sausage laying around. I also love cooking venison steaks in bacon grease that really sets them off,
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None! as long as she thinks I mixed tame meat in she is will eat it just like a store bought burger. It is all in the head.
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When i butcher my deer up I add nothing to It. Love the taste of deer and elk just how it is.
Me too. I think some people don't trim ALL of the fat out and that's why they don't like it.
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I season all of my ground meat prior to packaging and freezing with no fat or other meat added unless its for sausage. Taco meat and chili meat. Burger for hamburgers gets 3 pounds of ground bacon for 10 pounds of venison, and a cup or so of Worcestershire sauce and salt and pepper...I mix all seasonings and regrind all meat again after that, sausage included, then weigh and package. No problems with anyone ever saying it was gamey.
Sexually deprived for your freedom!
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I add 5-10% beef fat to it when I grind.
Never had a complaint about gamey flavor. One year I got it a little too lean and it would dry out easily.
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I add nothing to it, but then I use it for things besides hamburgers like meat loaf, chilli, spaghetti, tacos, taco salad, manicotti, and hamburger helper.
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We never add more than 5% beef fat. Most of what we grind has nothing added at all. As mentioned the zero fat is great for meat balls, taco, spaghetti, burrito meat and meat loaf. We really like a 50% venison/50% pheasant grind with no fat for tacos - Mmmmm Yummy :drool:
