Eric Rehberg
|
venison hamburger
|
|
|
|
|
I am looking for other peoples recipe for venison hamburger. I will be making a bunch in the next few days and was just wondering what everybody else uses??
pork trimmings? 70% beef? etc??
any help would be great
--------------------
Eric Rehberg
In-Depth Outdoors Field Staff
eric.rehberg@in-depthoutdoors.com
|
eelpout
|
Re: venison hamburger
|
|
|
|
|
use fat from a good grade top sirloin or rib roast. by using beef fat you can cook to rare or medium rare w/no worries. 80%-20% should be good. pout
|
Jeff Reifsteck
|
Re: venison hamburger
|
|
|
|
|
I make mine 100% venison. I do it lean and pure. Healthier than beef and just as good if prepared properly.
|
Stealthy
|
Re: venison hamburger
|
|
|
|
|
I always use 90% lean beef and mix it half and half or go a little lighter on the beef. I also keep some 100% venison for making awesome meatloaf and jerkey. I use the leaner beef because it is healthier and you do not have to worry about draining the meat when cooking for BBQ's and tacos and stuff. Some like pork but I do not like the sausage taste it creates. 
--------------------
Freedom Does Matter
|
waterswat
|
Re: venison hamburger
|
|
|
|
|
I don't add a thing to mine at all when grinding. If you want to add some beef with it when you make some burgers or something then thats when I prefer to add something extra. No need to for chili, spagehtti ect. Just what I do.
|
hoistafish1
|
Re: venison hamburger
|
|
|
|
|
I mix mine 60-40, 60% venison 40% beef, I try to use the leanest beef burger i can find usually around 80%.
--------------------
Take a kid fishing...it will definitely make their day!
|
MarkBruzek- Aka: Chuck
|
Re: venison hamburger
|
|
|
|
|
Straight up 100% venison for me.
--------------------
This is why we can't have nice things...
|
Tom Gursky
|
Re: venison hamburger
|
|
|
|
|
Quote:
I make mine 100% venison. I do it lean and pure. Healthier than beef and just as good if prepared properly.
I have been doing this for some years also...w/o any added suet the venison will last for two years with great flavor if wrapped tightly in the freezer.
To make burgers for the grill, to 1# of ground I add;
1 lg raw egg (holds the patties together)
1 tsp Lawrys seasoned salt
1 tsp fresh black pepper
1 tsp fresh Garlic powder
DO NOT OVERCOOK...cook to hot pink center
You will never go back to adding pork or beef!
--------------------
Tom Gursky~
Northwoods Adventures Guide Service
GameHide /Monster Bows
BfishN Tackle St Croix Rods
Dobyns Rods
|
STEVENOAK
|
Re: venison hamburger
|
|
|
|
|
Our butcher buys a few cases of smoked bacon ends.Mixes 25 % with deer burger.Cook a few on the grille,bet you love em. 
|
perchhead
|
Re: venison hamburger
|
|
|
|
|
90% venison 10% beef suet just enough to keep good and moist.
|
cherma fish man
|
Re: venison hamburger
|
|
|
|
|
100% venison on a cast iron skillet is the way i like it but you have to find what you like not what other people like
|
GMAN
|
Re: venison hamburger
|
|
|
|
|
We add 30% smoked bacon tips
|
Lip Ripper
|
Re: venison hamburger
|
|
|
|
|
Quote:
I make mine 100% venison. I do it lean and pure. Healthier than beef and just as good if prepared properly.
X2
Sometimes I will grind in a lil beef fat.
--------------------
Lip Ripper (aka Rob Stenger)
GameHide Pro Staff /
Northland Concrete & Masonry
BfishN Tackle /
Stone Construction Inc
|
Sweet
|
Re: venison hamburger
|
|
|
|
|
100% venison. otherwise just buy beef. 
|
cedarcreek
|
Re: venison hamburger
|
|
|
|
|
It depends on how you make it. for burgers on grill you need to add fat either pork or beef. Low grade beef is best to hold the meat together. I also use pork butts. they are cheep you just need to trim out the lymphnodes. if all you use is ground stuff for chilie or mix in with sauces I would leave it alone.
|
chipb621
|
Re: venison hamburger
|
|
|
|
|
Mix 2#'s venison burger with 1 packet onion soup mix powder and some chopped mushrooms. Make patties and cook on webber grill. Serve with slice of raw onion and a tomato slice and a nice bun. Awesome good.
|
