One of my goals this year is to pre make some burgers and throw them in the freezer for a quick meal at a later date. Figured I would wrap them up in a four to six burger group. Anyone have some interesting receipes for venison burger? What is a good venison/pork ratio, 5lbs of venison to 1lb of pork? Any thoughts you could throw this way would be appreciated. Would like to prep the house with supplies now in order to be proactive vise reactive once the meat is ground...
Thanks in advance and good luck this season,
Scott
I use 4-5 lbs venison to 1 lb of beef or pork fat for variety. Some packages get both to use for meatballs, or meatloaf. The packages used for chilie or tacos don't get any fat as you would drain it off anyway.
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THE FOUR SEASONS- ALMOST SUMMER, SUMMER, STILL SUMMER & DEER SEASON
The fat . Usually they will give it to you. Sometimes the beef is packaged as beef suit. As for the pork fat, just ask, especialy when they're trimming chops. When the whole boneless pork loin goes on sale I'll pick one up for smoked chops or canadian bacon or just to use as a roast, then I save the trimmings for latter use. I've read that some people add ground bacon to their venison, though I haven't tried it yet. ps. when adding the fat be sure it is really cold. Actually all the meat should be very cold, 34-38 degrees Hope this helps.
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THE FOUR SEASONS- ALMOST SUMMER, SUMMER, STILL SUMMER & DEER SEASON
For Venison burgers I buy the cheapest fatty burger I can find. Mix it approx 4-5 Venison to 1 part burger. I'm only looking for enough fat content to hold the venison together while cooking. The mixture is a matter of personal taste. I play around with mixtures and seasoning and mark my freezer packages accordingly. For sausage I do the same with the cheapest crap sausage I can find. I then season with a custom premix of spices. The key to the whole process is to package the meat with a "dry vac" machine. Freezer burned stale tasting Venison is history with these machines.
This past week I cooked up Venison burgers,meat loaf,chili. All mixed,pre-seasoned and dry vac'd last oct-nov-dec-jan. As fresh as the day I packed it.
I add 20 to 25% pork fat and grind.make the burgers with the seasoning ,ready to cook.we then put in freezer till firm,then vacume package them in 4 to 6 burgers.
we are eating from last Sept. and you can't tell from fresh kill.
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I am not a hunter ; I am a whitetail population reduction specialest
remember keep your back to the sun, your knife sharp, and your powder dry.
Hey Jerseyhunter... placed my first order from www.sausagemaker.com for the receipe book (you recommeded in an earlier thread) and a seasoning starter kit. Thanks for the tip... If all goes well I'll have homemade sausage before years end...
If you want to not cut your venny with anything, just add a little oil to each section prior to patting the patties. This holds the venny burger together on the grill or in the fry pan. When I want to cut the venny I use either pork butt or pork sirloin and grind it separately to whatever ratio I need. Mix them together by hand.
I buy once ground or coarse ground beef burger and mix it about 50/50 with my Deer or elk meat..However 20 percent is plenty for making it a bit fatter and less dry.
Little Something for the Venison Burger...
Hope this helps.
