deer burger
01-06-2009 | 09:40 AM
#12
Nontypical Buck
Joined: Nov 2006
Posts: 1,462
Likes: 0
From: Chicago, IL
RE: deer burger
Nothing, I like my venison the way nature intended it, 100% deer. Im kind of a health nut so I wouldn't add fat to anything. If Im making burgers and I need it to stick together a little better I just throw in some egg whites.
01-06-2009 | 11:14 AM
#13
Giant Nontypical
Joined: Feb 2003
Posts: 5,643
Likes: 0
From: the woods of NJ.
RE: deer burger
I always use beef fat for burger. IMO pork fat is for sausage. I like about 1/3 beef fat to 2/3 venison on the 3/16" grinder plate. If you make it that fat, you can make hamburgers with it and they will be good. If you are running short on fat, you can get by with half that amountand use the burger for spagetti, tacos, and chili.
8lbs venison and 2 lbs beef suet all the way up to 10 lbs venison and 2lbs.fat. more or less depending on your taste. For meatloaf and meatballs I add beef and pork fat instead of all beef.
01-07-2009 | 07:23 PM
#18
Typical Buck
Joined: Oct 2006
Posts: 855
Likes: 0
From: St. Louis, Mo
RE: deer burger
Nothing but good old pure American deer. I grill or fry on high heat very fast to well done. I add non fat dry milk for juiciness and binding. I also press my thumb in the center to make a dent so as to insure it gets done.
Spudrow from MO
Spudrow from MO
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