ORIGINAL: elkdreamer
I'm wondering if anybody is haveing the same problem? i got a cow elk and mule deer this year but the burger is real gamie tasting the chops and steaks are great . does anybody have any ideas on how to cook the burger . we did our own prossessing and does it matter what kind of suet to use? I hope i can get some ideas this was my first elk and mule i would hate to throw out all that meat.
I think that taking the most fat from the animal makes for the best flavored meat. If I get all of the silver skin and fat off of my venesin it tastes as good or better than fine beef steaks. Sometimes its easy to get sloopy on your burger pile when it comes to getting rid of silver skin and fat.
I like to use fatty ground pork along with my ground wild game at a 80/20 - 85/15 mixture. Try this and I think you will like it.