Does anyone have any receipts for deer burgers. I have cooking them with every seasoning I can think of, and I'm still not very impressed. the problem is not with the consistancy. My deer processor does a good job of mixing the meat with fat.
Yeah,
Add 2 tbl spoons of Lawreys Season salt,2 tbls spoons Garlic salt and powder,dice one onion,dash or whorstshire saucse,add 1 raw egg.Mix well with hands and cook.
This is what we call a armpit burger and it's great.
BBJ
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What kind of fat does he mix in? I prefer beef fat over pork. Also you need to remove all the blue membrain, deer fat, sinew before grinding they impart gamey flavors. If you don't process your own meat you can be sure he ground every thing in. Yech[:'(]
im sorry but isnt game burgers suposed to taste at least a little gamey? if you want a normal hamburger go buy hamburger. that is just my 2 cents but BareBackJack's recipe does sound mouthwatering.
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Also you need to remove all the blue membrain, deer fat, sinew before grinding they impart gamey flavors. If you don't process your own meat you can be sure he ground every thing in. Yech[:'(]
Quote:
im sorry but isnt game burgers suposed to taste at least a little gamey?
TH, big difference in game flavor and rank game, tough, chewy, etc. Big guys advice is just "what you put in you get out". I am pretty sure he(big guy01)enjoys the venison flavor judging from his other posts but likes quality on his game meat. I happen to agree with this mentality and we(my family)prefer venison to domestic. My grind pile while not as neat and clean as my steak or roast cuts, is still trimmed up to remove the talc, silver skin, veins, etc.
When making burgers for the grillI cut my venison grind with lean beef grind -1/3. I then mix in garlic powder, onion powder, worchester(can sub in BBQ sauce if you prefer), season salt, pepper, raw egg and some flour for a binding agent. If pan frying I skip the 1/3 lean ground beef and cook med - rare. Fry up some onion/garlic/mushroomsto make gravy with flour and water(add is some beef boulin or oxo for brown colour and flavor)in the fry pan and pour overtop- hamburger steak.
I enjoy what I call "gormet" burger. If you start with good practices in the field all the way to the table. You will be amazed how good venison or all game will taste. Proper shot placement, field dressing,cooling of the carcass, butchering, and cooking are all part of the job. one mistake in any of the steps can have bad results on the table. Give your game the respect it deserves.
I enjoy what I call "gormet" burger. If you start with good practices in the field all the way to the table. You will be amazed how good venison or all game will taste. Proper shot placement, field dressing,cooling of the carcass, butchering, and cooking are all part of the job. one mistake in any of the steps can have bad results on the table. Give your game the respect it deserves.
Right back at you Big Guy01, very well put their is a process to ensuring good results. If butchers, farmers, etc did what some huntersdo with game in domestic animals, be a lot more veggie's in this world!
I have a grill it book and there is a recipe that I use everytime I make burgers. I take my venison and patty them up (season to taste), handling them very little. then wrap them with two pieces of bacon and grill with medium heat. Since Venison doesn't have very much fat this allows it to get the fat flavor and they will be very juicy.
As far as a gamey taste goes. I hardly ever have a gamey taste in any of my venison due to the way that I handle my meat. When I harvest a deer it is in a cooler within the next 90 minutes. The meat starts to break down as soon as the heart stops pumping so it is imperative to get the meat as cool as possile as soon as possible.
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Venison burgers
