Venison Burger...what do you do with it?

[Mule3006Elk]

I add 10-15% bacon to our grind. Freeze 1 lb sealed.
Mostly burgers, spaghetti.

Burgers: finely diced onion, Italian bread crumbs, salt, pepper, egg. To my palate, perfection!
Sometimes I'll add 1/2 lb of 93/7% beef just to make more burgers. Cook them on the Blackstone, sometimes Traeger, sometimes open fire (Breeo). Breeo is my favorite.

My last grind, 10 lbs, I mixed scraps of Pronghorn, Elk, and Deer. Came out great.

 

[B Harrison]

Cook it longer, slower simmer.

Spaghetti, Tacos, chili, soup, burgers when ground with bacon.
Meatloaf
Summer Sausage about 40 pounds a year or so


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[NRA4LIFE]

I have no concept of what you speak of. The burger I grind from the WT I kill on my place in MO is the best on the planet. Corn/soy bean fed critters.

 

[JF_Idaho]

Made some albondigas soup with some 70/30 mule deer/bacon fat meat balls

 

[BrentP]

Fav applications for grind:

Burgers I do 85/15 with organic pork fat
Make a big batch of Bolognese sauce (Marcella Hazan recipe) and freeze leftovers for quick weeknight meals.
Spaghetti and meatballs

 

[Lou (Louis)]

I have no concept of what you speak of. The burger I grind from the WT I kill on my place in MO is the best on the planet. Corn/soy bean fed critters.

I'll be right over.

 

[NRA4LIFE]

Made some albondigas soup with some 70/30 mule deer/bacon fat meat balls



View attachment 1033686

I am definitely making that. Do you put the rice in the meat balls?

 

[JF_Idaho]

@NRA4LIFE

I did.

I used this recipe and modified it slightly.

Albondigas Soup Recipe

Albondigas Soup is a traditional Mexican Meatball Soup made with beef & rice meatballs, potatoes and zucchini in a rich tomato broth.

www.yellowblissroad.com

 

[HairyScandinavian]

Since this got bumped...
I normally don't use BBQ sauce on anything except pulled pork but my son was in charge of dinner tonight and came up with this. He used ground Nilgai but it'll work fine with venison as well. I didn't see him preparing it but it's got french fried onions and shredded cheese in there too. It was darn good.

 

[jjohnsonElknewbie]

Native Iowan here and my entire life guys mixed WT with pork fat or bacon ends. I always enjoyed it, especially the brats and burger. However, after I killed my first elk and the locker in MT did a 90/10 grind with beef fat, I'll never use pork again. I had the locker in Bagley run my daughter's elk burger with beef as well, and it's far superior to me than any WT with pork. Burgers, chili, spaghetti are our go-to's, and it's an excellent substitute for beef. My wife like to go 50/50 in her chili- 1 pound of ground beef to 1 pound of venison burger. You can always tell when you get a nice chunk of venison as the texture is completely different to beef.

 

[6mm Remington]

Make sausage with it in bulk. I don't stuff mine into tubes although you certainly can. I really like the Italian, German, Breakfast, and Country Sausage mixes. I use cheap fatty pork shoulder roasts cut into chunks and ground with the deer meat running it twice through the grinder for my fat mix. Then I mix in the sausage seasoning and run it through one more time after mixing it by hand.

Hi Mountain sausage seasoning is also fantastic stuff. Hi Country is made in Montana and Hi Mountain is made in Wyoming. I really like them both.