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Q:
i tryed to make deer burger last year and it was terrible i ground it up to much alot of people told me to grind up beef fat with it i did that last year is anything else i can mix with it and any tips on grinding it up

Question by gman3186. Uploaded on December 10, 2009

Answers (26)

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from Jason Hart wrote 4 years 18 weeks ago

Another option that my processer uses is bacon. It does give it a different flavor and cook out very well. Sorry that I do not know what percentage to use, but it is possible that there is a recipe online somewhere. Good luck and hope that it works for you.

+3 Good Comment? | | Report
from buckhunter wrote 4 years 18 weeks ago

I mix 1 part sausage with 4 parts venison.

I have found that putting the meat through the grinder once with the course holes gives the best texture.

I also cut out all fat and grisel.

+2 Good Comment? | | Report
from BrigMarine wrote 4 years 18 weeks ago

I just use ground up deer meat nothing extra

+2 Good Comment? | | Report
from Jere Smith wrote 4 years 18 weeks ago

My wife will mix either sausage,or hamburger to add some fat to bind it together for hamburgers or meatloaf, you could use an egg to bind it otherwise they don't stay together well

+1 Good Comment? | | Report
from Proverbs wrote 4 years 18 weeks ago

Two solutions:

1. Grind the venison alone. It's just fine that way.

2. If you are looking for a milder burger, grind the deer with what are called "picnic roasts" in the freezer section of your grocer. These are pork roasts that are ideal for grinding with game meat, especially if you have young children who may not appreciate the stronger 100% venison.

+3 Good Comment? | | Report
from MichiganM wrote 4 years 18 weeks ago

I typically add pork fat to my burger. But the most important thing is too remove all of the silver sinew on the muscles. I have found that is the key to removing the "game" flavor

+2 Good Comment? | | Report
from bjohnston wrote 4 years 18 weeks ago

I buy the spices at gander mountain to make bologna with my grindings.

+2 Good Comment? | | Report
from matouse3 wrote 4 years 18 weeks ago

If you are planning to eat it as just a plain "on a bun" burger, I like to add feta cheese to it. It helps it hold together and gives it a good burger taste.
I never mix anything with my burger when I grind.

+1 Good Comment? | | Report
from country road wrote 4 years 18 weeks ago

Pay attention to buckhunter---get all the fat and gristle off the meat before you grind it. I don't add anything to mine and I grind it twice---everybody says it's great.

+2 Good Comment? | | Report
from OhioBuckBuster wrote 4 years 18 weeks ago

Get a mild sausage to put with it. I ass about 20-25% sausage to my meat. It gives it great flavor. It browns up real nice when on the grill or in the pan. Best part is when you have guests over and don't tell them its not a typical hamburger and watch their faces light up and listen to them rave about how its the best hamburger they've ever had. lol Gotta love it.

+2 Good Comment? | | Report
from country road wrote 4 years 18 weeks ago

Oh yes, even my cardiologist is in favor of lean, ground venison and he is the original "If it tastes good, spit it out---it's bad for you" doctor.

+3 Good Comment? | | Report
from buckhunter wrote 4 years 18 weeks ago

Country road,

"if it taste good, spit it out"...that's funny

+3 Good Comment? | | Report
from Hobob wrote 4 years 18 weeks ago

I like to make sloppy joes or tacos out of my burger. Its quick and tastes same as beef.

+2 Good Comment? | | Report
from ironsights wrote 4 years 18 weeks ago

I've been using bacon ends for years in my burger. I've never measured, but I use probably about and 80/20 ratio, too little fat and the burger is crumbly and dry, and the bacon... well, its bacon, one can never go wrong with bacon. I run it through our grinder twice to ensure a better consistency. and as others said, cut off all the fat and grissle before you grind your deer.

+3 Good Comment? | | Report
from 99explorer wrote 4 years 18 weeks ago

This is all a matter of taste and preference as to the texture. Some like it crumbly, dry and well done. Others who don't care for the dry, gamy taste of straight venison could add 50% hamburger meat and it still would not taste right.

+2 Good Comment? | | Report
from elkslayer wrote 4 years 18 weeks ago

Grind your meat with 20% pork fat. Push your meat and the pork fat thru the coarse grinder and then mixit all together with your hands and put it thru the grinder again.

+3 Good Comment? | | Report
from lovetohunt wrote 4 years 18 weeks ago

Cut all the white stuff off the meat before your grind it. It will be a lot better. But it can't hurt to grind some pork up with it too.

+2 Good Comment? | | Report
from gman3186 wrote 4 years 18 weeks ago

thank you all for advice one other question what size holes do you use in the grind mine has three diffrent plates with diffrent size holes

0 Good Comment? | | Report
from Ontario Honker ... wrote 4 years 18 weeks ago

Elkslayer has got it right. Venison burger on its own is not very good in burgers. If you mix in the pork fat it's much more palatable. The mixed meat burger is okay in spagetti and better if used for tacos or sloppy joes. I usually have all my burger made into summer sausage. Smokies are good too. A word of warning, though. Both these will have a lot of pork fat in them and won't keep well in the freezer over long periods. I kept my buckets of burger meat frozen in the chest freezer and took one out at a time and had sausage made up. The meat kept better frozen in a bucket than it did as sausages. I use those big plastic buckets with snap-on tops like they use for drywall compound.

0 Good Comment? | | Report
from country road wrote 4 years 18 weeks ago

When making burgers with straight ground venison, add a tablespoon of Italian dressing per pound. That adds moisture and some different flavor to the meat.

+1 Good Comment? | | Report
from Ontario Honker ... wrote 4 years 18 weeks ago

About the coarseness of the grind: Check with a butcher on this but as I recall they usually use a medium and run it through twice.

0 Good Comment? | | Report
from Armchair Mike wrote 4 years 18 weeks ago

I like it 100% venison with every bit of fat trimmed off because it makes a nice, grease-free taco. If you want to make patties with it, though, pork fat never hurt any dish in my experience.

0 Good Comment? | | Report
from Beekeeper wrote 4 years 18 weeks ago

Straight, fat free venison. Added fat will cause the meat to turn rancid in the freezer. I have not troublr making a patty with venison ground thie way thorugh a 3/16 plate.

0 Good Comment? | | Report
from Beekeeper wrote 4 years 18 weeks ago

Rackafracking key board...

I have no trouble making a patty with venison ground this way through a 3/16 plate.

+1 Good Comment? | | Report
from 007 wrote 4 years 17 weeks ago

I just did some last night, mixing 5# of 80/20 hamburger with a dishpan full of venison. I think part of it lies in the grinding. I prefer to grind the venison first with a coarse screen, then re-grind again with a finer one, adding the hamburger then. Smoked bacon scraps are also good.

0 Good Comment? | | Report
from blackdawgz wrote 4 years 8 weeks ago

If your deer meat is properly aged, it is excellent if ground up with 20% pork fat.

0 Good Comment? | | Report

Post an Answer

from Jason Hart wrote 4 years 18 weeks ago

Another option that my processer uses is bacon. It does give it a different flavor and cook out very well. Sorry that I do not know what percentage to use, but it is possible that there is a recipe online somewhere. Good luck and hope that it works for you.

+3 Good Comment? | | Report
from Proverbs wrote 4 years 18 weeks ago

Two solutions:

1. Grind the venison alone. It's just fine that way.

2. If you are looking for a milder burger, grind the deer with what are called "picnic roasts" in the freezer section of your grocer. These are pork roasts that are ideal for grinding with game meat, especially if you have young children who may not appreciate the stronger 100% venison.

+3 Good Comment? | | Report
from country road wrote 4 years 18 weeks ago

Oh yes, even my cardiologist is in favor of lean, ground venison and he is the original "If it tastes good, spit it out---it's bad for you" doctor.

+3 Good Comment? | | Report
from buckhunter wrote 4 years 18 weeks ago

Country road,

"if it taste good, spit it out"...that's funny

+3 Good Comment? | | Report
from ironsights wrote 4 years 18 weeks ago

I've been using bacon ends for years in my burger. I've never measured, but I use probably about and 80/20 ratio, too little fat and the burger is crumbly and dry, and the bacon... well, its bacon, one can never go wrong with bacon. I run it through our grinder twice to ensure a better consistency. and as others said, cut off all the fat and grissle before you grind your deer.

+3 Good Comment? | | Report
from elkslayer wrote 4 years 18 weeks ago

Grind your meat with 20% pork fat. Push your meat and the pork fat thru the coarse grinder and then mixit all together with your hands and put it thru the grinder again.

+3 Good Comment? | | Report
from buckhunter wrote 4 years 18 weeks ago

I mix 1 part sausage with 4 parts venison.

I have found that putting the meat through the grinder once with the course holes gives the best texture.

I also cut out all fat and grisel.

+2 Good Comment? | | Report
from BrigMarine wrote 4 years 18 weeks ago

I just use ground up deer meat nothing extra

+2 Good Comment? | | Report
from MichiganM wrote 4 years 18 weeks ago

I typically add pork fat to my burger. But the most important thing is too remove all of the silver sinew on the muscles. I have found that is the key to removing the "game" flavor

+2 Good Comment? | | Report
from bjohnston wrote 4 years 18 weeks ago

I buy the spices at gander mountain to make bologna with my grindings.

+2 Good Comment? | | Report
from country road wrote 4 years 18 weeks ago

Pay attention to buckhunter---get all the fat and gristle off the meat before you grind it. I don't add anything to mine and I grind it twice---everybody says it's great.

+2 Good Comment? | | Report
from OhioBuckBuster wrote 4 years 18 weeks ago

Get a mild sausage to put with it. I ass about 20-25% sausage to my meat. It gives it great flavor. It browns up real nice when on the grill or in the pan. Best part is when you have guests over and don't tell them its not a typical hamburger and watch their faces light up and listen to them rave about how its the best hamburger they've ever had. lol Gotta love it.

+2 Good Comment? | | Report
from Hobob wrote 4 years 18 weeks ago

I like to make sloppy joes or tacos out of my burger. Its quick and tastes same as beef.

+2 Good Comment? | | Report
from 99explorer wrote 4 years 18 weeks ago

This is all a matter of taste and preference as to the texture. Some like it crumbly, dry and well done. Others who don't care for the dry, gamy taste of straight venison could add 50% hamburger meat and it still would not taste right.

+2 Good Comment? | | Report
from lovetohunt wrote 4 years 18 weeks ago

Cut all the white stuff off the meat before your grind it. It will be a lot better. But it can't hurt to grind some pork up with it too.

+2 Good Comment? | | Report
from Jere Smith wrote 4 years 18 weeks ago

My wife will mix either sausage,or hamburger to add some fat to bind it together for hamburgers or meatloaf, you could use an egg to bind it otherwise they don't stay together well

+1 Good Comment? | | Report
from matouse3 wrote 4 years 18 weeks ago

If you are planning to eat it as just a plain "on a bun" burger, I like to add feta cheese to it. It helps it hold together and gives it a good burger taste.
I never mix anything with my burger when I grind.

+1 Good Comment? | | Report
from country road wrote 4 years 18 weeks ago

When making burgers with straight ground venison, add a tablespoon of Italian dressing per pound. That adds moisture and some different flavor to the meat.

+1 Good Comment? | | Report
from Beekeeper wrote 4 years 18 weeks ago

Rackafracking key board...

I have no trouble making a patty with venison ground this way through a 3/16 plate.

+1 Good Comment? | | Report
from gman3186 wrote 4 years 18 weeks ago

thank you all for advice one other question what size holes do you use in the grind mine has three diffrent plates with diffrent size holes

0 Good Comment? | | Report
from Ontario Honker ... wrote 4 years 18 weeks ago

Elkslayer has got it right. Venison burger on its own is not very good in burgers. If you mix in the pork fat it's much more palatable. The mixed meat burger is okay in spagetti and better if used for tacos or sloppy joes. I usually have all my burger made into summer sausage. Smokies are good too. A word of warning, though. Both these will have a lot of pork fat in them and won't keep well in the freezer over long periods. I kept my buckets of burger meat frozen in the chest freezer and took one out at a time and had sausage made up. The meat kept better frozen in a bucket than it did as sausages. I use those big plastic buckets with snap-on tops like they use for drywall compound.

0 Good Comment? | | Report
from Ontario Honker ... wrote 4 years 18 weeks ago

About the coarseness of the grind: Check with a butcher on this but as I recall they usually use a medium and run it through twice.

0 Good Comment? | | Report
from Armchair Mike wrote 4 years 18 weeks ago

I like it 100% venison with every bit of fat trimmed off because it makes a nice, grease-free taco. If you want to make patties with it, though, pork fat never hurt any dish in my experience.

0 Good Comment? | | Report
from Beekeeper wrote 4 years 18 weeks ago

Straight, fat free venison. Added fat will cause the meat to turn rancid in the freezer. I have not troublr making a patty with venison ground thie way thorugh a 3/16 plate.

0 Good Comment? | | Report
from 007 wrote 4 years 17 weeks ago

I just did some last night, mixing 5# of 80/20 hamburger with a dishpan full of venison. I think part of it lies in the grinding. I prefer to grind the venison first with a coarse screen, then re-grind again with a finer one, adding the hamburger then. Smoked bacon scraps are also good.

0 Good Comment? | | Report
from blackdawgz wrote 4 years 8 weeks ago

If your deer meat is properly aged, it is excellent if ground up with 20% pork fat.

0 Good Comment? | | Report

Post an Answer

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