What Do You Mix Your Ground Venison With?
 

I have a manual grinder and like to double-grind my venison into hamburger. I then add regular beef hamburger to it and mix thoroughly. I'll add what ratio later.

I wanted to know what you mix your venison with?

What ratio or how much do you mix with your venison?

iSnipe

i use about 60:40 deer to pork, by pork i mean wild pig. thats the best deer burger ive made. and cheap! dont know if you have access to wild pigs where your at but here its pretty convenient here. try different ratios of pork or beef till you find what you like. that what i did. throw some italian seasoning and cayenne pepper in it and call it breakfast sausage. i like to experiment with all sorts of different things. i even add diced jalapenos into the grinder as the meat goes through. the possibilities are endless!

No wild pigs here 09 bobcat. But I do like the idea of adding some diced jalapenos. I like some of my food with a little heat! Hopefully with the coming posts, I'll get additional ideas on what to experiment with too.

Thanks,

iSnipe

50:50 Pork and venison.

50:50 Pork and venison. second this sometime a little less pork.

50-50 deer and brisket

1/3 ground pork and season to taste.
I sometimes add chopped onion and green peppers.
I have found that increasing the pork/venison ratio cuts down too much on the actual venison taste.

Dice up some onions, Poblano peppers, garlic, and a little crushed pepper, then add a little sarachi sauce and if you like heat this is heaven.

I use Beef hamburger to mix in my deer meat.
I mix in 1/4-1/3 hamburger to the deer meat.
We use to mix in pork but we like beef better now that we tried it.
Beef all has a longer freeze life that pork if you are worried about that.

John

I do the same as you iSnipe. I just add ground beef.

100% venison. Im a pretty healthy eater so I don't like to add any fat into mine.

In both our sausage and our "bacon burger" we'll go 50:50 venison to pork. We used both Pork butt and bacon ends in our grindings, usually 30:20 Bacon to Pork butt on the pork side of the equation. When we grind, there's 5 or 6 of us (all my uncles and father) and we all like our stuff to a different taste. I'll throw a bit more garlic and pepper than everyone else, and usually a shot of red pepper to the sausage. I really like the idea of Jalapeno's though, I might have to give that a try this year.

I grind 8lbs Venison and 2 lbs Beef fat together for burger. Beef fat is cheap,if not free.
For meatloaf and meatballs I grind 6 lbs Venison,1 lb Beef Fat and 3lbs pork butt. or 8lbs Venison and a pound each of Beef and Pork Fat.

We go to a local butcher shop and get "bacon ends" just the cut off ends from the bacon they sell there. Generally do about 20% bacon to venison. This gives good flavor as well as adds a little consistency so it sticks together better.
-Jake

We add beef trimmings from the grocery store.

Here in Iowa it is generally cool enough to let the deer hang. The hang time allows us to plan out the butchering. Part of the planning is to call the meat department at the store as it takes a good day for them to accumulate the trimmings. They do do a coarse grinding of the trimmings too.

One advantage of beef trimming is that it is something that they normally discard so the price is usually a dollar a pound or less. Pork trimmings are not discarded by meat departments because it is used in breakfast sausage. The pork is priced the same as the finished sausage. 75 cents for beef or $2.50 for pork. You decide.

We grind the venison, mix it with fifteen to twenty percent ground beef trimmings (on a big table), and then run the mixed meat through the grinder again.

We will grind up 50/50 pork and venison. It turns out pretty good. We ususally will try to find pork roast on sale to grind with.

For every 10 pounds of deer I put in 1 1/2 lbs of hard smoked whole bacon plus a deer jerky seasoning mix. I only use deer for chili and pasta dishes. I usually double course grind it.

Add beef suet

I add pork trim to my burger, at about 25%. Double grind course also.

When I make deer-sausage, I use about 2lbs of venison, to 1lb of
el-cheapo fatty pork sausge(breakfast type). I usually by it and freeze it when its on sale. I then add in some additional breakfast sausage seasoning. I guess you could say it's 2/3 less fatty than pork sausage. We like it fine.
For just ground venison, I grind it and just leave it as is, and add trimings to when I cook it if I choose. I usually brown it in drippings or with a few strips of bacon.

I grind in 15% beef fat with my deer meat , works for me.

i don't see the purpose of mixing a 50/50 or even a 60/40 because if you like to eat deer meat then you like the taste of it-so why hide it so it tastes like pork or beef,so why do you bother to eat it. yes sometimes you'll get a deer thats alot gamier so i can see doing a 70/30 or even a 60/40 or for someone that has never tried it. i usually do a 80/20(plus getting as much deer fat out) at most-but you have to watch it closely when you cook it because it will cook and dry out faster.(i like med. rare to rare) but hey everyone will have their own opinion and taste. so i guess just experiment a little until you find what you like

try mixing in lipton dry onion soup mix,then grind and then when you thaw it out ,add 1 egg per pound to hold it together while frying.

I mix in 1lb.ground pork steak (often can find on sale for $0.99/pound) to 5 lbs venison (20% pork-to-venison ratio). I use about half that amount if making jerky because it drys out better and keeps the grease-factor down.

I'm with you on the 100% although I may not be a healthy eater. I just like the taste. For moisture, I mix chopped onion before grilling.