15 replies to this topic

[Stout_fan]

Although it appears that I am a vegetarian, a friend is an excellent hunter and gifted me with a few pounds of ground venison. The first burgers, unaltered went on the grill and were in a word unremarkable, even with Pepper jack cheese.

Round 2 was better and a even though I haven't grilled any of these yet, round 3 it looks promising.

Any input from the PHBT on venison burgers?

 

Venison

Bacon

Peppers

Mushrooms

 

The current approach:

4 lb ground venison

1 lb thick cut bacon diced into 1/8 to 1/4" pieces

1/2 cup Worcestershire sauce

10 cloves garlic pressed or chopped Xtra fine

 

In spice grinder, reduce to powder:

2 Ancho peppers

2 Guajillo peppers

2 Pasilla peppers (grew & dehydrated my own)

2 Chipolte peppers (grew and smoked, with restraint, my own)

2 Chipolte peppers extra toasty (I reduced Jalapenos to flavored carbon in my smoker)

6" of fresh rosemary

2 Tbsp dehydrated yellow onion.

1/2 cup Forrest mushrooms

 

Mix well, form into 5 oz patties, grill & enjoy with pepper jack cheese and fresh ground black pepper.

[Big Nake]

No real input here but how lean/fatty does venison end up being?  Burgers made from ultra-lean meat tend to be dry.  I like the look of what you have there with all the peppers, etc.  I'll be watching.  

[Stout_fan]

No real input here but how lean/fatty does venison end up being?

Ya know the white marbley stuff in burgers? In venison, ain't none! Some folks add egg to make it stick together.

[Stains_not_here_man]

I would add 25% of 85/15 beef but that's just me.

The bacon may be sufficient.

[BrewerGeorge]

Most folks grind in pork fat or bacon from the butcher.

Deer tallow does not taste good at all.

[Big Nake]

Interesting.  I think I bought 96% ground beef once for burgers.  The grill was hot AF and I went to put the burgers on and there was just a barely-detectable Ssss. No flame, no WHOOSH! no nothing. 

[Stout_fan]

I threw in the 'shrooms for some umami. Incineration is scheduled for this Sat. I'll let ya know how it works out.

[Stout_fan]

They were EXCELLENT!!

 

The first batch had the same pepper dosage but only 2 lb of venison. A bit too much heat. These were spot on. The powdered 'shroom added the extra meatiness I was looking for.

[positiveContact]

lots of truth in this thread.

 

venison is lean AF.  I usually only use it for steaks (back strap) or stew (less tender cuts).

 

you can make sausage out of it but you need to add beef or pork fat.  as mentioned deer fat is no bueno.

 

I generally don't want ground venison.  but the more tender cuts are holy shit good.  I usually just cook them in a super hot cast iron pan so the middle is still nice and rare.  it's the best.  if someone gives me good venison they are a true friend.

[Stout_fan]

...I generally don't want ground venison. ...

Perhaps that's why a friend was happy to give me 10 pounds of it.

Seriously though, 'augmented' as I described, it is quite good.

 

He's really a great guy who also gave me a few steaks. They was TASTY!!!

I'm returning his kindness with a bottle of Melomel or two.

 

It's maddening as hell, I've got a whole freakin' herd pooping in my back yard and I can't kill any of them!

[Iraq Lobstah]

Venison’s kind of a waste... Most folks seem to just want the back straps and the tenderloin, Fvck the rest... don’t get it

[positiveContact]

Venison’s kind of a waste... Most folks seem to just want the back straps and the tenderloin, Fvck the rest... don’t get it

 

in stew or in a chili or something like that the other cuts are fine.  it's just that in ground form it might as well be hamburger helper since it's not very useful on it's own.

Edited by Mando, 11 February 2020 - 04:24 PM.

[Iraq Lobstah]

Still fired
I’d go Sioux style and use everything I could
Bone broth... Deer head cheese, let’s roll

[positiveContact]

Still fired
I’d go Sioux style and use everything I could
Bone broth... Deer head cheese, let’s roll

 

that would be a tangy bone broth.  when my dad would make venison stew the smell would get into everything such that I assume to people outside the house I smelled like I was wearing a wet deer pelt as a jacket.

[Stout_fan]

I would add 25% of 85/15 beef but that's just me.

The bacon may be sufficient.

Great advice! Many thanks Stain.

I added 1 lb of ground beef to 6 pounds of Venison along with the previously stated Bacon, peppers and mushrooms. Best to date!

[BuxomBrewster]

Venison makes for excellent chili.  I'd just place whole shoulders in the turkey roaster and cook down until tender and shredding.  I''ll eat anything venison.  Hunters used to drop off a doe for me whenever they got one.  I didn't grind anything, but I wouldn't turn it away either.  I always saved the loins for steaks, hinds for jerky, and shoulders for chili.