« Air Fryer Baked Potatoes with BBQ Pulled Pork, Thai Chicken Grilled Pizza | BBQ Option ». Being careful not to overwork the mixture, mix it together with your hands. We just asked the guy if he could save us some beef fat and we got it for no cost. Or, roll thin between parchment paper, cut into strips and place on racks. Dehydrate for 7-12 hours until dry and crisp. There’s no need to add any egg or breadcrumbs to bind or bulk out the meat – it will only dilute the meaty flavour. I'll show you how to make Grilled Venison (Deer Meat) Burgers with all my tips and tricks for a juicy, flavorful burger that sticks together on the grill. Using a jerky gun, press thin strips onto dehydrator racks. Pack the number of patties you usually use for a meal in a vacuum packer and they are good in the freezer for at least a year. Preheat a gas or charcoal grill to medium-high heat (about 400 to 425 degrees). So here I added a little bit of beef fat. Venison doesn't cost us anything because we usually process our own, so mixing venison with my ground beef saves us money. add all ingredients and deer meat into bowl along with the chopped up bacon. Bacon can be ground or even processed in a food processor and added to venison. If you only have 1 lb (454 – 500gms) of ground venison, halve the recipe and make either 3 or 4 patties. See full, How to Make Grilled Venison (Deer Meat) Burgers. Privacy Policy, As an Amazon Associate I earn from qualifying purchases. … beef suet has a lot of flavor . Shape the mixture into six 4 1/2-inch patties. I buy Ribeye beef fat trimmings from my local market (25¢ lb.) Cook about 5 to 6 minutes on each side or until done. (i DON'T LIKE PORK FAT OR BEEF FAT IN MY BURGERS) tHE REST IS JUST BURGER 100% TO USE ALL YEAR. I like to use a fork and my hands. If you’re cooking on a stovetop, get out a large pan (preferably cast-iron) and set it on the appropriate burner. if I am going to make burgers I do add ground pork. They will plump up and fit the buns fine. I'd like to receive the free email course. Your information will *never* be shared or sold to a 3rd party. 7. https://www.alloutdoor.com/2019/11/26/make-best-venison-burgers Slice off any fat that was exposed to air after you’ve hung the carcass. When done correctly, it holds together like an emulsion or a temporary blend of two things that don’t mix—water and oil. Related read: Best Binders for Making Homemade Sausage. Not sure what you are making I also make elk ABT's and use Philadelphia creme cheese for my filling that usually is … Fat is juiciness. If you’re cooking your burgers on a grill, go ahead and preheat the grill to medium-high (450-500F). Hey friend! We love deer and elk steaks, but you can only get so many off an animal. Less of this saturated fat is healthier, so don’t overdo it. Neither does the sinew, silver skin, and other connective tissues holding the various muscle groups together. But when I ground the meat I like adding some fat. I always opt for very high quality, grass-fed butter, by the way. I always drain the ground venison in a colander first. Super moist. That means lots of wild game meat is ground into burger, but there are other options that make tasty meals and snacks. When you make hamburger meat out of deer meat, what % do you use?It's been a while since I ground any, but it seems like it was 50% deer meat and 50% beef fat. People who claim they dont like deer will eat this burger grilled and never believe they are eating deer . Combine all ingredients in a large mixing bowl. Unlike beef fat, deer fat does not taste good. For food safety reasons, ground meat of any kind should be cooked to at least 160 degrees but I know many people like to cook it less. See more ideas about recipes, cooking recipes, beef recipes. You send the meat, fat, and seasonings through the grinder and then blend with an ice-cold liquid. Why Does My Deer Meat Taste Gamey? Ask the butcher to mince it for you if you can – a mixture of chuck and brisket works well. Scott and Grayson love it but I like to tone it down a bit without eliminating that distinct deer meat flavor altogether. Cook it all in one pot and no Ranch dressing packet needed! It gives it a better texture and it tastes really good. when I make deer burger I use 10 lb deer , 1 lb bacon , 1 1/2 -2 lb beef suet ..... makes the best deer burger ! Around here, I serve up real food recipes from the heart. Ground venison is a very and occasionally gamey lean meat that comes from I give the deer fat to my dog and usually, if I make stew, or deer jerky in the oven, or pulled venison wrap, I don’t add fat. Sweet Baby Ray's Secret Sauce Dipping Sauce, Beans and Greens: Shortcut Turnip Greens Soup. I wrote about it here . Wrap the burger patties individually in plastic wrap. No need to drain the pasta! Tip: To help … Method #1: Elk burger with added beef fat. Give this recipe a shot to take your taste buds for a ride! If you’re using cheese, add your cheese when you flip your burger over. Form the meat into 4 evenly sized balls and then shape them into patties. You might have to pay a little something, but it shouldn’t be too much. and mix it 80% venison 20% fat for burgers. Shape the mixture into six 4 1/2-inch patties. Heat your grill on high and be sure to scrape … Everyone loves a burger! Before beginning, place a stick of butter in the freezer. Form a divot in the top of the burgers to help catch some of the juice. Your email address will not be published. What you do is, instead of patting the ground beef into a patty, you make a meatball out of it, and the size of the meatball is up to you, and I don’t recommend making it too big (you can always make thin double-burgers on a bun). (Gloves work well for easy cleanup.). I use an internal read thermometer and pull my burgers at 140-145F (medium) but you can pull them at 150F-160F if you like yours more well done. After marinating time, take meat out of refrigerator and make into patties. cover bowl and let sit in the refrigerator for at least 4 hours to marinate. Beef vs Pork Fat This forms the primary bind that you stuff into casings. Most of the strong "earthy" or gamey taste from venison is in the blood so this helps. How to make homemade burgers: Use minced beef with a fat content of around 20%. If you’re wanting to not use the butter, just don’t use it. So venison burgers are made from ground deer meat! Beef fat has its place in making sausages. It’s good to use a fork to “fluff” and break up the meat, you don’t want it too packed. I … Smash burgers (the best burger method, in my humble opinion): this is by far and away the superior method when it comes to making burgers. Scott often slices off part of the thick layer of fat on a Boston butt (pork shoulder) and puts it in the freezer until he collects enough grind it up and add it to ground venison when he harvests a doe. Venison has a strong "earthy" flavor. I use my hands to help press out the blood but I NEVER run ground meat under water to wash out the blood. To me, it makes a huge difference, but of course, it isn’t 100% necessary. Pork fat or lard, unlike beef fat, goes down smoothly in a grinder and doesn’t leave a weird greasy residue in your mouth. I can go into more detail about the differences between beef fat and pork fat. I have tried Venison burgers cooked many different ways and this is by far the best! Make sure to cook them for a shorter time so they don’t dry out. Combine ground venison, ground beef, mesquite seasoning, Moore's or Dales marinade, and salt in a bowl. Raw egg is a typical binder for meatloaf because it helps hold its loaf shape while baking. We won't send you spam. Fat is flavor. when I make venison meatballs I just add egg for my binder. It's not my preference for burgers but if you added one or both of these, the results might be "meatloaf burgers". Right before you form the patties, grate in about 2 tablespoons of freezing cold butter (I use a regular, old cheese grater). Burger Is Too Lean Because venison is so lean, there's not a lot of fat to hold the burger patties together when cooked. per serving. For those of you who are new to venison, venison is deer meat. Mix together the venison, balsamic, Worchestershire, garlic powder, onion powder, salt, and pepper. Should make about 8 patties. We get ours from the local grocery meat department. A lot of people are turning towards eating venison, because venison is typically naturally organic, free-range, etc., because it is hunted by hunters instead of farm-raised. Jan 16, 2021 - Explore Michelle Wallace Green's board "Deer burger recipes", followed by 154 people on Pinterest. Brunch Pro by Feast Design Co. Never miss a recipe or the latest on Miss Allie's Kitchen! Whole & Healthy Recipies - Prepped in under 30 minutes with less than 10 ingredients! You’re going to want to heat the pan for 3-5 minutes before cooking, so keep that in mind. It doesn’t have to be exact. WITH JUST A LITTLE BEEF IN IT IT FRIES JUST LIKE BEEF. Step 1: Grind your fat. Mix again quickly just to distribute, but not so much that the butter melts. Venison, whether destined for steaks or hamburger, should be trimmed free of anything that’s not rich, red meat. Now, a Bacon Venison Burger sound delish to me! Fats. I like to just flip the burgers once so they have a nice crust. When I tell people to add butter to burger meat I sometimes get flack from the health police. That adds too much water to the meat which results in steaming the burgers if they don't fall apart on you. Frying a venison burger in a cast iron skillet will help hold it together better than grilling it on wire grates. What is done? If adding 80/20 ground beef isn't for you, other fats can be added. Certain styles or recipes are better suited for beef fat compared to pork. He adds about 10 percent pork or beef fat for the rest. Burger buns (brioche is best and toppings you like – cheese (we like Pepper or Colby Jack), lettuce, tomato, pickles, ketchup, etc. Toss the suet unless you want to make candles, soap or feed the birds. If you have five pounds (5 X 16 = 80 ounces) of elk meat to grind, add a half to ¾ pound (8 to 12 ounces) of fat to it. Never use deer fat in i keep the back straps & grind the rest.I put up 12 deer every all my venison is pure ground, I don't add any fat when grinding . Your email address will not be published. Mixing it with ground beef adds fat which prevents it from falling apart on the grill or in the pan. They will plump up and fit the buns fine. I prefer grilled burgers, so I'll go through that method. By grinding your venison together with pork fat, it turns the lean and gamey meat into a finely marbled patty. But, your butter won’t be as juicy and it’s only about 1/2 Tbsp. Grinding deer fat into venison burger or sausage complements the meat’s natural flavor. Voila! Even looking at it raw, very few will be able to tell it isn’t a beef burger. I’m a small town girl living in PA with my husband, and our dog – come read more about the team, For more venison cooking tips check out my free guide. Gently pick up 1/3 pound of ground venison at a time and form into a ball, pressing only as hard as … Shaw said the meat tastes less generic and has a more authentic venison flavor. | The Top 5…. This may help you decide if using beef fat is a good idea. If making 4 patties, also cook them for a shorter time so they stay moist. Probably longer, but mine are always gone within a year. Freezes well. It is recommended that about 10% to 20% of fat be added by weight. https://www.allrecipes.com/recipe/111933/venison-bacon-burgers If you’re cooking your burgers on a grill, go ahead and preheat the grill to medium-high (450-500F). Remove it in deer from sagebrush or sketchy areas. Stirs together in one bowl; no mixer. Let your burgers rest for 5-10 minutes (SERIOUSLY) before assembling and eating. Place the burgers on the grill or in the hot pan, and cook for anywhere from 5-8 minutes per side. Welcome to Miss Allie’s Kitchen. You will need: Elk meat, meat grinder, and chunks of beef fat. Subscribe to the newsletter! Adding breadcrumbs or crushed crackers to meatloaf additionally helps result in a less-compacted texture. He likes an 85-15 meat-to-fat ratio, but only uses 5 percent deer fat. Place patties … Unsubscribe at any time. Tell people to add butter to burger meat I sometimes get flack from the heart salt, and cook anywhere... Fat is flavor this forms the primary bind that you stuff into.. Save us some beef fat falling apart on you a typical binder for meatloaf it! A less-compacted texture never miss a recipe or the latest on miss Allie Kitchen! It down a bit without eliminating that distinct deer meat into 4 evenly balls! Make Homemade burgers: use minced beef with a fat content of around %! This helps very few will be able to tell it isn ’ t and... About 1/2 Tbsp into casings will need: Elk burger with added beef fat ( about 400 to 425 ). Drain the ground venison in a colander first for burgers you will need: Elk with. 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For beef fat is healthier, so keep that in mind am going to make burgers! Shaw said the meat, meat grinder, and pepper the best strips and place on.... More detail about the differences between beef fat Prepped in under 30 minutes with than! You who are new to venison, whether destined for steaks or hamburger, should be trimmed free of that! Anywhere from 5-8 minutes per side use a fork and my hands also cook them for shorter... Fat is a good idea the differences between beef fat is healthier, so mixing venison with ground... Processor and added to venison, balsamic, Worchestershire, garlic powder, salt, and cook for anywhere 5-8. Around 20 % fat for the rest anything that ’ s not rich, red.. Ahead and preheat the grill to medium-high heat ( about 400 to 425 degrees ) content of around %! Venison in a food processor and added to venison other fats can be ground or even processed a. Apart on you ingredients and deer meat through the grinder and then blend with ice-cold!
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