Place venison, fat, and grinder attachments into the freezer and freeze until the meat reaches approximately 34 degrees and is semi-firm. I've heard stories from some of the old guys in my hometown who grew up in the Depression Era. You can go a more scientific route and use gelatin, which is used a lot in baking, or guar or xanthan gums. Appreciate your sharing cooking experience. Unfortunately, lean and healthy does not, a good burger, make!!! Outdoor Reared Venison. There are so many great ways to use venison meat (I pretty much use it just as I use beef and can replace any beef recipe with venison) but these venison burgers might just be our favorite way of using deer meat. Required fields are marked *. When all the meat is ground, grab some wax paper and start forming patties. Many people love venison because it is so lean and healthy. Tyler Minton Nutrition Fennel is a great source for nursing mothers looking to improve their milk production so I added a fennel and onion slaw for @raynabatson (and Roanin). That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Place on hamburger buns and serve with desired toppings. 1½ pounds ground venison https://www.wideopeneats.com/11-venison-burger-recipes-need Using a flat-bottomed plate for pressing gives you even results. I used pepper jack. I just got a LEM Jerky Cannon that I can't wait to use too! There are many ways to accomplish this. Rut is in full force around here so I am trying to spend as much time in the woods as possible right now. |, Deer Hunting’s No. Dec 9, 2020 - Explore Cindy Collins's board "Deer" on Pinterest. It involves an egg, flavored bread crumbs and two little twists on tradition. ¾ cup Italian breadcrumbs (Any brand is fine. Venison is very lean and often hard to form into a good burger patty. Over the years I have used a number of different meat grinders, and I can say in all honesty this LEM #8 SS Big Bite Grinder is by far my favorite. As a rough guide cook your burger for 2-3 mins and then flip and cook for another 2-3 mins and test it. Shape the seasoned mince into four thick burgers. You can get beef suet from your local butcher. Plus, the Big Bite design allows the auger to take an extra big bite of meat and then move it into the grinder head quicker than other grinders. Like the hunt itself, it allows me to form a deeper appreciation for where my food comes from, as well as giving me a sense of pride in my own self-sufficiency. Dam now I am going to have to fire up the smoker for some Elk ABT's . This is the best venison burger recipe online! Hahaha - Ben, I couldn't help chuckling while reading about how you told your son to practice for a hunting expedition! Not sure what you are making I also make elk ABT's and use Philadelphia creme cheese for my filling that usually is also a good binder. What's not to like? I am really looking forward to making some things with this meat! It goes a step further than that. Their mothers used the bread to stretch the number of patties they could make when many families couldn't afford to buy or butcher the volume of meat they needed. Alternately, you can pan-fry the venison burgers in the oil in a cast iron skillet over medium-high heat for about 5 to 6 minutes per side, until the outsides … You're basically making meatloaf without the ketchup. The important thing is to maintain the 20% fat 80% meat ratio. We have had a population problem for a few years. This recipe can be scaled up and down as needed. Grate garlic on microplane directly over the ground meat. Rub each burger all … No binder, no gluten, 100% quality venison! To replicate this, simply grab and a handful of freshly ground meat, gently form it into a ball just tight enough to hold together, and then press down between wax paper till flat. As you can see in my photos, I like to still be able to see the individual strands of meat from the grind even after I press the patty. Still, burger patties made with ground venison can present problems, namely the meat is so lean it doesn't hold together well. Bacon, thick cut (optional). Good thing you have LEM grinders to make the "after-the-hunt" process quicker and less boring -eh?! This venison burger recipe from scratch is a regular at our home. This is done by balling the patty meat first, then pressing its center with the bottom of a beer can to form a bowl. Aug 2, 2015 - Added some jalapeños and and some Worcestershire sauce too. It took quite a bit of water and was best warmed up in the microwave, but the flavor in the breading was great. We rehydrated a piece. If you want to use a binder in your meat, but don’t want to use egg, other alternatives are flour such as wheat flour, cracker crumbs, or even oatmeal. Don't mean to but in but sounds like someone has more issues than just venison perfection! Tip: To help … A few onions added to skillet with the patties is a sweet addition. To cook Burgers: Shape ground venison into patties. See more ideas about venison recipes, deer recipes, game food. For a good burger, you will want to grind everything twice on a medium grind plate (4.5mm). There are a number of important consideration when grinding venison, the most important of which is what final product is going to be. Not to mention, there is just something immensely satisfying about the gentle hum of a LEM Big Bite® Grinder (affiliate link) effortlessly working through a big batch of venison. You still want them to be slightly pink in the middles so the venison burgers are moist and juicy. Comments on this site are submitted by users and are not endorsed by nor do they reflect the views or opinions of COLE Publishing, Inc. A method I use for just ground venison when I run out of bacon burger is to mix it 50/50 with the cheap 1 lb. A lot of the guys in my hometown add fat to their venison to address this issue but, dang, this seems like the most counterintuitive thing ever. I told him for practice, he should sit in the closet and stare at a picture of a tree for a few hours. My husband just got a deer. Using the 4.5mm grinding plate, run the venison and beef suet through the meat grinder twice, intermingling when the fat is added to ensure even distribution. 1: Quality not quantity. The bowls are fun and help maintain the venison's moisture. The main idea of the stuffing is to hold the meat together as a This post may contain affiliate links. You've gone to the effort to hunt an animal in the wild, the meat is organic, lean, top-shelf stuff. I just use the IGA-brand crumbs from my small town's only grocery store.) ½ small yellow onion, chopped For me, hunting isn't just about harvesting pure, unadulterated, meat in it's most natural form. Copyright © 2020 Brunch Pro on the Brunch Pro Theme, For me, hunting isn't just about harvesting pure, unadulterated, meat in it's most natural form. 1lb to 4lbs of venison is perfect. Our No-Nonsense Venison burger patties, from start to finish! Grinding wild game for chili, sausage, or burgers will all require a slightly different method to get the best results. if I am going to make burgers I do add ground pork. Thanks for the tips, found them very helpful! Sticking the grinder attachments in the freezer helps the meat maintain it's chilled temperature. Then make your patties ensuring that they are flat enough to cook evenly but not too thin because you will lose all the juicy goodness! Good luck out there! I use pepper jack, because why not. … And most of the time, grilling is what I choose to do. Working with trusted farmers, our venison comes from red deer that are free to graze on pastures and parkland. Perfectly marbled ground venison will pour out of your grinder. I like using pork fat for my sausages. Mixed it all up. Lightly seasoned venison for a strong, full flavour ; Pack size: 227G; Information. Join other outdoor enthusiasts who already get great content delivered right to their inbox. Hunt in the north woods and it is unadulterated, Your email address will not be published. Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch … I am looking forward to getting out and getting one, assuming I remember how to shoot. Not only will this create the classic burger texture when you bite into it, it will also ensure the fat is evenly distributed throughout the venison when it is time to form patties. Dust burgers with salt and pepper and cook in skillet over medium-high heat. My local deer processor makes bacon burger; I don't know what his ratio of venison to bacon is, but it doesn't stick to the grill or fall apart. Grinders that attach to stand mixers only work for the smallest projects, and grinders I've owned with plastic gears quickly broke when the grinding got tough. In the past, I've owned #5 grinders, but I've quickly fallen in love with the larger size of the LEM #8 SS Big Bite Grinder for most tasks. Like the hunt itself, it allows me to form a deeper appreciation for where my food comes from, as well as giving me a sense of pride in my own self-sufficiency. Your email address will not be published. Cut venison into long strips that fit into the hopper of your meat grinder. I once owned a burger food truck and used the experience to write up all of my secrets to crafting the best homemade burgers. Cheese (optional) I truly enjoy it and always put love into whatever im cooking. I would like to infuse bacon on top. Not only is the meat too lean to make a good burger, but venison fat simply does not taste good. You’ll need the ground meat, egg (to act as a binder), minced garlic, diced onion and worcestershire sauce. As I grew a few years older I formed a deeper appreciation for the connection it gave me to nature. Extra tip a medium first grind and a fine second makes excellent taco meat/ chili / burger helper and I also like to cut up a fried burger for Burger Wraps. You need fat to craft a mouthwatering burger of any kind. I will have to try these burgers. I swear, it is almost therapeutic. This works well, and adds flavor, but I like the more pure process of simply adding fat so the flavor of venison remains the star. © 2021 Grand View Outdoors All Rights Reserved #client. Subscribe to FoxValleyFoodie.com and get each tantalizing new post sent directly to your inbox, along with my complementary eCookbook just for signing up! As an Amazon Associate I earn from qualifying purchases. If you’re cooking your burgers on a grill, go ahead and preheat the grill to medium-high (450-500F). Sounds excellent. Instead, leave them out when prepping the ground venison mixture and sauté the onion in oil with mushrooms until they're nice and tender. Instead, butchers will blend pork or beef fat in with venison for many applications. The more the meat is squished and smeared, the tougher it becomes. Feed venison pieces into meat grinder. This LEM is heavy duty, and the metal gears ensure it is built to last. I bake burgers at 350 degrees for 20 to 30 minutes. About 75% Venison to 25% Beef is a good mixture to work with. Food Network Magazine pulls together 50 recipes for burgers, from a classic cheeseburger to salmon burgers, so keep the cook outs and barbecues coming all season long! Where this recipe differs is it includes bacon bits in lieu of bread crumbs and a block of cheese cut into cubes to fold into the center of each burger. 2 cloves garlic, crushed Grinding wild game for, As many of you already know, I write about burgers frequently. Mushrooms (optional) Pure, unadultered? Don’t disobey your mom, subscribe to Fox Valley Foodie today. It is especially helpful when dealing with low-fat meats or bases. First, combine the egg, onion, breadcrumbs, crushed garlic, salt, pepper and venison in a mixing bowl. #VenisonNutrition #localislekker Helps with any preconceived perception. The secret is to work the meat as little as possible. I've always taken a lot of pride processing my own meat. Hunting starts this weekend where I live and I got my first tag (buck) in quite some time. I have tried Venison burgers cooked many different ways and this is by far the best! Heck, a bite into a perfectly roasted venison loin is the ultimate congratulations for a hunt well done. They add breadcrumbs to any burger, even if it's not necessary, just because it's what they've grown to like. Normally use pork fat but I have to try this. Some people like to blend bacon trimmings, or even the meat from beef or pork, with their venison. I really like blue cheese, bacon, and red onion on my venison burger. Delicious, melty, gooey cheese. I know, I hate that. I like the rich taste of beef suet for making venison burgers. I just use the IGA-brand crumbs from my small town's only grocery store.) Cook until the top of the burger begins to darken, and flip. Thanks for your thoughts, though I think you may have missed my broader point. Gently pick up ⅓ pound of ground venison at a time and form into a ball, pressing only as hard as needed to get it to hold together. As a child, it allowed me to connect with my dad. With this particular meat, I lucked out because with gravy over it, you don’t notice that the re-hydrated freeze dried breading gets a little soggy. I am very meticulous about my cooking as well and my motto is the fresher the better when it comes to all ingredients. Adding egg to hamburger patties is a way to help keep them together during cooking. We sprinkled the tops with Lawry’s Seasoning salt, about a quarter teaspoon per burger, and about the same of garlic powder and onion powder as well. This works well. Don’t think you’re wasting to much cleaning the white off the taste of “Gamey” meet will make haters. Bacon is one of my favorite pairings with blue cheese on anything. I prefer mine more well done so I cook mine for longer. I am hoping to get one or two more deer for my freezer this winter! I don't hunt I just cook it. Don't forget to check out the rest of my mouthwatering venison recipes too! 1 egg Place the balled meat on wax paper, and add an additional piece of wax paper on top and firmly press down with a flat object (such as plate bottom) until the patty has flattened. Binders You Can Use to Keep the Burger Together. I'll get to both in the instructions below. Remove anything that’s White from the deer meet. It goes a step further than that. Shape the mixture into six 4 1/2-inch patties. It has a good hickory smoked flavor, even on the gas grill. Beef fat also stores well in the freezer longer than pork and is safe to consume at a lower temperature. If you want to make it a tad leaner, I'll give you permission to go down to 15%, but any less than that and you will be making dry, crumbly burgers. Here's a venison burger recipe that outsmarts the lean-meat patty problem. Be sure to add during first grind. when I make venison meatballs I just add egg for my binder. I guess you missed the part where the deer are eating from cornfields that are covered in pesticides and have chronic wasting disease. Let's talk specifically about the grinding process for making the best venison burgers ever! Grind venison with large, coarse (6mm) grinding plate. https://guide.sportsmansguide.com/recipes/jamies-100-percent-venison-burgers Continue cooking until cooked to desired doneness. Ingredients. Click on the image below to check it out. For more recipes about venison and other wild game, visit our Grand View Wild Eats page here and give them a try. Initially, I worried that a #8 would be too large for small jobs, but it just makes any sized job easier. If you don't want to bring your iPad into the bathroom, we can send you a magazine subscription for free! I will let you know how everyone reacts. Give this recipe a shot to take your taste buds for a ride! Evenly distribute roughly 15% cubed pork fat with the venison. Now, as a foodie, it is hard for me to not love hunting in the same way I enjoy gardening, for the direct connection it gives me with my food. all my venison is pure ground, I don't add any fat when grinding . 1 Ground Ambush Tip: Break Up Your Silhouette, Best Airgun Rifles for Hunting Urban Predators, Secret tips to create your best venison burger recipe. Only used 1 egg. https://www.olivemagazine.com/recipes/entertain/posh-venison-burgers The Country fried venison steak turned out awesome. The meat is so healthy and available for us because we hunt every fall. https://karylskulinarykrusade.com/recipe-venison-salisbury-steak A burger recipe is a pretty straightforward set of ingredients and instructions. Plus, when using ground venison for burgers, this alternative becomes even more compelling. If you enjoyed reading How to Make Venison Burgers then you should probably like me on Facebook and follow me on Pinterest too. Heck, a bite into a perfectly, Not to mention, there is just something immensely satisfying about the gentle hum of a, Over the years I have used a number of different meat grinders, and I can say in all honesty this, There are a number of important consideration when grinding venison, the most important of which is what final product is going to be. Will be trying it out in the next few days. So let's outsmart the lean-meat patty problem, and let's do it without adding fat. I will be grilling. Now the burgers can be wrapped in plastic wrap and freezer paper for storing, or fried up for dinner. I once owned a burger food truck and used the experience to write up all of my secrets to crafting the best, Some people like to blend bacon trimmings, or even the meat from beef or pork, with their venison. Dust them with salt and pepper, cook them in a pan over medium-high heat, and top with your favorite toppings. Then you arguably devalue it with, say, pork fat. The meat and fat should not be completely frozen, just firm it up so it slides through the grinder with greater ease. For more tips and secrets to crafting the perfect burger, check out my tutorial on, Don't forget to check out the rest of my mouthwatering, If you enjoyed reading How to Make Venison Burgers then you should probably, « Slow Cooker Sauerkraut and Dumplings with Beer Braised Kielbasa. I have always found simplicity the key to a satisfactory result.Cant wait to give your advice a try. Please enable JavaScript to view the comments. They will plump up and fit the buns fine. Salt and pepper Yummy! In your experience do you think that would take away from the flavor with the blue cheese and suet? I've always taken a lot of pride processing my own meat. Specifically, I recommend 20% fat for perfectly juicy burgers. 1½ pounds ground venison 2 cloves garlic, crushed 1 egg ¾ cup Italian breadcrumbs (Any brand is fine. Which fat is best to blend with venison? Roasted red peppers and caramelized onions on top with melted cheese. I like going the egg and breadcrumb route. We will use many of those same techniques to create the perfect venison burgers too! Btw, I learned so much about burger making - thanks to you - such a simple prep process can result is such a succulently juicy burger! There are two other little tricks that come in handy when preparing a good venison burger. Make burger patties with a slight dimple in the center Divide the meat into equal portions and form patties about 3/4-inch thick at the edges and 1/2-inch thick in the center. Get shallot, garlic, parsley and chives together. 3: Slow fry bacon for toppings then fry patties in the grease. However, pork fat is a great choice if you want a mild-flavored fat that will allow the flavor of the wild game to shine through. I am going to try your recipe. Salt and pepper ½ small yellow onion, chopped Mushrooms (optional) Cheese (optional) Bacon, thick cut (optional) Wave to the context as it goes over your head! 4: don’t tell any first timer guest it’s Deer until after they’ve tried it. I have a good butcher friend and will try the beef suet for the first time. If you find your venison burgers tend to be too dry, baking the burger will help. Unlike beef or pork, venison fat isn't recommended for cooking. and adds flavor, but I like the more pure process of simply adding fat so the flavor of venison remains the star. Burger cooking time depends on how well done you want your burger. I eat venison, too, but let's be realistic about what we're eating. No, just pointing out that it's completely false to characterize the venison we take in Wisconsin as pure and unadulterated. Place venison, fat, and grinder attachments into the freezer and freeze until the meat reaches approximately 34 degrees and is semi-firm. All of a sudden, hunting seems slightly less glamorous to him. This sounds great sir. Using the 4.5mm grinding plate, run the venison and beef suet through the meat grinder twice, intermingling when the fat is added to ensure even distribution. How to Make Burger Patties Like a Restaurant, Homemade Mozzarella Sticks with String Cheese, Homemade Sloppy Joes - Better Than Manwich, Brown Sugar Meatloaf - With a Secret Ingredient. Liberally salt and pepper both sides of burger. It is hard to choose my favorite thing about hunting. Continue to add venison and fat into grinder. For the venison burger, season the venison mince with salt and freshly ground black pepper. If you choose to go the burger-bowl route, don't add the chopped onion to your ground-burger mix. The truth is, I have always been mesmerized by my excitement for the hunt. Since burgers shrink and pull in as they cook, this dimple will even out as the venison burgers cook, resulting in an even patty-shaped burger at the end. Getting only a few hours of sleep so I can trudge a mile deep into a swamp in the dark and proceed to stare at the same tree for 4 hours in the bitter cold. Ensure all cuts of venison are cubed small enough to fit into the grinder. 2: I’ve found “Jaw Bacon” to be the perfect source of fat for the burgers. In my view, burgers should be grilled. To prepare everything to grind, you will want to place the meat, fat, and grinder attachments in the freezer prior to grinding. You may have heard others refer to these as beer burgers because some use a beer can to make the "bowl." When all the meat is ground, grab some wax paper and start forming patties. Here's another little twist: consider baking the burgers. I HIGHLY recommend making your own bacon bits for this. I’ve found that combining black beans with the meat is a great binder and adds extra flavor. Bacon would be a perfect match for those ingredients. Place the onions and mushrooms in each patty bowl. These can help offset a lean burger's tendency to come off the grill dry. Last year, our seven-year-old was stoked about getting the chance to come hunting with me, he was sure it was going to be non-stop excitement. You may want to leave them in for less time, depending on how rare you like your burgers. Next, wrap the outside of the burger bowl in bacon and top it with a slice of cheese. Learning how to make venison burgers is not only simple and easy, grinding your own meat is more cost-effective than paying a butcher! You can patty the burgers in the traditional way or you can mix things up and make little burger bowls. As many of you already know, I write about burgers frequently. But in the winter months, when it's just not inviting to go out and fire up the grill, it's nice to be able to make burgers at home and have an alternative. Thanks so much!