Recipes for Whitetail burger

[SloppyJ]

I cut my venison pretty heavy with pork butts. I go 50/50 most times. I tried that for some snack sticks and had some extra ground left over. When we cooked it up I was very surprised at how well it held together and enjoyed the consistency.

I'll typically quarter my deer, dry age them in a cooler for a week and then separate them by muscle group. From there I trim really well and cube it up. I freeze it until I have enough or the season is over and then bust out the grinder for one big session. If I'm doing jerky, I slice it then and either start the process then or freeze and wait until I have a bunch. Trimmings get ground last and bagged for my sister in law's cats.

Tacos, spaghetti, chili, enchiladas, burgers... it's all delicious.

 

[LongWayAround]

We make meatballs with a garlic stuffed olive inside.

 

[Robobiss]

I grind mine straight (dont mix anything with it) we eat a couple pounds a week between tacos, nachos, chili, shepherds pie, pasta etc.