DEER burger filler suggestions

[hillbillydruggist]

thanks to the youngster we have a lot of ground deer in the freezer, does anyone have any recommendations on stretching it out? cracker crumbs, eggs etc...


thanks

 

[targetchief]

For burgers or meatloaf mix 50/50 with pork sausage and use your favorite meatloaf recipe. It is fine to use straight up in chili or tacos.

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[BigBill]

Since deer meat is lean I add bacon.

 

[6518John]

This is in our crockpot now—started at 5 a.m. I use venison sausage and venison burger.

Slow Cooker Venison Chili for the Big Game Recipe - Allrecipes.com

 

[S&WsRsweet]

5 pound of chicken gizzards with grissel removed ,1 gallon of "protein" ( it is a cereal made from soy beans) grind gizzards and protein together let sit in refrigerator overnight ,mix with 5 pounds of ground venison sometimes I will add pure white lard about a pond or so .You do t think you have ever eaten ground up chicken gizzards huh .Well it taste like chicken .

 

[tops]

, does anyone have any recommendations on stretching it out? cracker crumbs, eggs etc...


thanks

Just shoot another deer and add meat. Larry

 

[nachogrande]

TO MOISTEN IT.

Add beef fat, pork if you prefer. Not so much for stretching it but to make it less lean. This is best done when you first grind the meat.

 

[ExRanger714]

30% beef suet or pork fat for burgers or make meatloaf (bread crumbs, cracker crumbs) and a stick of butter for grease.

 

[vonn]

I mix it with 25% fat beef and use it to replace hamburger in recipes. Here in Texas link sausage is probably the biggest use.

 

[italiansport]

I mix it with 25% fat beef and use it to replace hamburger in recipes. Here in Texas link sausage is probably the biggest use.

I've always had my deer burger meat combined with some beef fat. This stretches it of course but also makes for juicier burgers.
Jim

 

[sureshotbob]

Add beef fat, pork if you prefer. Not so much for stretching it but to make it less lean. This is best done when you first grind the meat.

This is what I did also as venison is a very lean meat.
I used to hunt a lot I also had a commercial crop damage permit for deer and did all my own butchering. The most deer I ever took in one year personally was 14 . We used a lot of deer my wife would tell me when we were getting low.
There is nothing like corn and alfalfa fed dear for good eating.

 

[nachogrande]

AVOID THE VENISON FAT!

It tastes like candle wax.

 

[Kurusu]

This is in our crockpot now—started at 5 a.m. I use venison sausage and venison burger.

Slow Cooker Venison Chili for the Big Game Recipe - Allrecipes.com

That sounds yummy. Thanks.

 

[Skeet 028]

We lived on venison for more than 10 years...oh more like 20..I cut all of our own meat and saved a lot of beef suet from the beef critters when we did the killing(we always split the steer with our family). Used approx 25-30% when we ground the meat. We occasionally used pork fat but it has a different texture than beef. And yes as has been stated remove all of the natural fat from venison. We quit using rendered lard in all cooking in the mid 1970s... our hogs were real hogs when we killed 'em. 380-420 lbs...not like the shoats they sell in the stores these days,,,beef critters were 1300 or more.

 

[BearBio]

Add beef fat, pork if you prefer. Not so much for stretching it but to make it less lean. This is best done when you first grind the meat.

the fat can go bad in the freezer. I grind it w/o fat and add 70/30 ground beef after thawing (60/40, if you can get it!)

 

[DWalt]

Pork sausage works for me. I usually make chili with ground venison-sausage mixture. My wife makes a chili-like stew with it also, and spaghetti sauce.

 

[amazingflapjack]

Some of the best spaghetti sauce I ever had was half venison and half ground round-I would think you could make anything with that combination.

 

[Rustyt1953]

I have found that it grinds easier if I remove all the pieces of the radiator.

 

[Skeet 028]

I have found that it grinds easier if I remove all the pieces of the radiator.

I love that one Rusty. And I have seen that happen.

My wife reminded me that we got some ground beef a couple of times that she said had some type of soy additive to it..and it was probably like 65/35 . It worked just fine...and it was cheap. I have never had ground venison burger go bad in the freezer. It never really lasted that long. I even took deer quail doves and ducks to work. . Shot a buncha(15) pintail ducks and a friend caught a pretty large rockfish(striped bass about 45 lbs) and we took 'em to work. Had the cops and maintenance guys over to the fire house...Ate all of the ducks fish and more'n a 1/4 of a deer at one meal. Them cops could eat! But they were terrible poker players. LOL

 

[jack the toad]

Along the same lines as others have posted, I mix 2-1 (2 parts deer-1 part beef/pork fat) when grinding. Then package in app. 1 lb. freezer bags for freezing. Very tasty and still relatively lean.
Have also used cheap pork sausage.