The Accurate Reloading Forums THE ACCURATE RELOADING.COM FORUMS Other Topics Recipes for Hunters Venison burger recipies without added beef or pork fat?Go | New | Find | Notify | Tools | Reply | |
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It seems that most all of the recipes for venison burgers or sausages call for added beef or pork fat(or bacon or whatever). I'm just wondering if anyone has a recipe for burgers or sausages that does not call for adding domestic fat. Thanks! Jason "You're not hard-core, unless you live hard-core." _______________________ Hunting in Africa is an adventure. The number of variables involved preclude the possibility of a perfect hunt. Some problems will arise. How you decide to handle them will determine how much you enjoy your hunt. Just tell yourself, "it's all part of the adventure." Remember, if Robert Ruark had gotten upset every time problems with Harry Selby's flat bed truck delayed the safari, Horn of the Hunter would have read like an indictment of Selby. But Ruark rolled with the punches, poured some gin, and enjoyed the adventure. -Jason Brown | ||
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Any recipe for a lean meat is helped with a bit of fat.Other than animal fats the only thing I've done is add some olive oil .Go easy though. | |||
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JB Once upon a time I was a Butcher. I have ground a lot of meat and made a lot of sausage. I make all of the ground meat we eat here at our house. We have not bought ground meat for 30 years or so. I highly recommend you add some pork fat to your deer/elk/moose, etc meat. Unless you have a real meat market nearby, and get to know the butcher you can just buy the fattest pork roasts you fine at the normal food stores. If you are gerring real good just pork fat I would use about 15% by weight. If you are buying pork roasts you should use @30 percent. I use wild pig trimmings from pigs I have killed myself. I freeze both the deer trimmings and the pig trimmings, sometimes for several months in the vacume seal a meal bags, and grind about 30 lbs or so at a time. I grind the meat when it is just barely thawed and still very cold. I grind it once through a coarse plate and mix it well, and then through a little finer plate. I pack mine ALL in HB patties,@ 4 to the pound, with wax paper between the patties, so I can take out as much or as little as I need. If I am making soup, chili, tacos, or spagetti sauce I just thaw out the patties in a skillet over low heat, break them up and then season and cook the meat. Your ground meat will be much, much better with some pork fat, and even better, with some pork meat in it as well. DOUBLE RIFLE SHOOTERS SOCIETY | |||
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I agree with adding trim to my venison. I add pork if making sausage, beef if making ground meat for burgers, chili, ect. To make sausage or ground meat with no trim you can use fresh onions,green onoins,or any others you like to add moisture. Mix your dry sesonings in water, about a qt. fot 25 lbs. meat.Get it to the piont of freezing to grind and or stuff. Cook more on the rare side to avoid drying out. LT | |||
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Speaking for myself, I always grind and package deer "burger" with no fat at all. To me, this is more versatile in taht it leaves the ground deer open to be used for sausage, burger, or any number of other things. I can add fat later, if needed, but I can't take it out. I have had some decent success making perpperoni- and bologna-type sausages and a "pressef-bacon" loaf using 100% fat-free venison. It wasn't perfect, but it was flavourful, moist and held together pretty darn well, all things considered. Of course, to cook any of this ground, loafed or sausaged venison, some fat is necessary, but I am able to control how much fat and what type of fat is used. | |||
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I never add any beef or pork fat to venison that I'm just grinding. I want to taste venison and not beef or pork. I trim the venison as good as I can and grind it. I don't make actual burgers with it very often but use it for chili, sloppy joes etc... If I'm making Italian or Breakfast sausage I'll add about 2 lbs of pork fat to 13 lbs of venison and I make the sausage in 15 lb batches. | |||
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I always have my ground and packaged with no fat or talon added to it. I have done some burgers with no bacon or fat, but they tend to be very dry. The olive oil suggestion is a good idea, but as suggested I would go sparingly. The fat keeps it juicier and in the case of bacon adds a lot of flavor. | |||
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Mine is also ground pure and packaged. As we always eat our burgers as cheeseburgers, I grate and mix in cheddar cheese and find that the "oil" in the cheese keeps the meat together and moist. An egg helps as well. Another form of fat I suppose. | |||
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We never mix beef or pork with our ground venison when packaged, but we almost never make hamburger patties with it either. If we do, I second Boxhead's recommendation of an egg and you might want to add just a few bread crumbs along with it to help hold the patty together, or add a package of cheap beef hamburger and mix it at that point. We've done both if we want hamburger patties. | |||
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If I am looking to make a low fat venison burger, to the ground meat I add any or all of the following: Onion Celery Cabbage Carrot Apple All of these ingredients need to be chopped finely or grated. They will add the flavor and moisture required to make a juicy burger, without the fat. You still add spices, flavorings, Worcestershire sauce, breadcrumbs, eggs etc. The mix is a little difficult to bind, so you may need to add a little flour or as I do, a little gravy mix powder. I would freeze the ground meat separately and prepare the burgers the day before use and let the mix sit in the fridge overnight to bind well. Enjoy. | |||
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It's time to introduce the French idea of a "panade" You take some fresh bread without the crusts pour some whipping cream over it and allow it to sit for a couple of minutes, then mix it all together with a whisk until its mush. Add some egg and your flavourings etc. then add to the meat. This is used a lot in European stuff like pâte or in meatballs, especially good in meatloaf too. If I ever add pork and its a rare occasion, I use boneless shoulder butt not just fat. The pork meat really helps to add moisture, in my opinion adding fat alone just makes stuff greasy. I know lots of folks like to add plain fat and that's good from a butchers point of view because hell often add fat but charge for trim....a great way to make a few bucks. | |||
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No additives in my moose burger. Jason, give some a try on the grill with no additives. Watch your temp and time and just take it to medium rare. Pink in the center still holds together as a patty and isn't dry. For mexican or italian dishes I cook the burger in and with the sauces so theres no need to add oils or fats and no juices to drain. Caribou are so lean and dry patties are nearly impossible without additives but as with moose, sauces while cooking work fine. | |||
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Calgary,that sounds really good. I'll try that. | |||
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I am a devious SOB. My wife dislikes venison burger. But I love venison, and generally have a freezer-full. So, I pick up beef fat trimmings at the butcher shop, and render it. The liquid goes into a jar in the fridge. When I fry venison burger, I add a small amount of the solidified beef fat to the pan. The result is a beef-tasting venison patty. She doesn't complain. | |||
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Last year, I just happened to catch a cooking show. I have no Idea the name. He put a pad of butter in side each of his beef burgers. He musta made his heart doctor happy! Still I thought I might try it using Healthy Balance or somthing similar. capt david "It's not how hard you hit 'em, it's where you hit 'em." The 30-06 will, with the right bullet, successfully take any game animal in North America up to 300yds. Get closer! | |||
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We buy beef trimmings from Mr Prime Beef and add about 10% to our moose for a great tasting burger that will stay together on the grill. I tend to use more than enough gun | |||
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For my elk burgers I take a pkg of ground elk, add to it 2 lg eggs and a couple handfuls of crushed crackers (saltines) with lots of fresh ground pepper & a good shot of Famous Daves burger seasoning with lots of minced onion in there as well. Mix well and when forming patties, I put a cube of monterey jack cheese in the middle of the patty. Fry in a pan on med-high heat with a bit of vegetable oil (canola) until cooked. Between the egg, cheese and minced onion, the burgers come out in the end quite moist compared to just plain elk meat formed into patties. The egg and crackers also bind the meat so that your patties stay as formed. | |||
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Here in the states we call that Meat Loaf.  ****************** "Policies making areas "gun free" provide a sense of safety to those who engage in magical thinking..." Glenn Harlan Reynolds | |||
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I make meatballs like that too! | |||
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In truth we use crackers and sour cream but the end result is similar. ****************** "Policies making areas "gun free" provide a sense of safety to those who engage in magical thinking..." Glenn Harlan Reynolds | |||
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It depends on whether you're doing it yourself or use a commercial deer butcher/packer. We use a butcher whose shop is a few miles from the farm. He automatically adds some ground beef to the ground deer, so we don't need to concern ourselves with the fat content being enough. I've tried it without anything and it's generally OK, but it doesn't cost anything significant to add the ground beef, so we go with that. Now, for a new idea, next season I'm going back to an old, old idea I used in the '70s when I started deer hunting. I'm going to take the butcher some Italian sausage and have him add that to the ground deer. And skip the ground beef as the additive. There's your fat content plus knock-out flavor in a one-stop-shopping package... | |||
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Guys, Scott invited my daughter and I up to fish for king salmon. I accepted with the idea that I would get to try his moose burgers. Let me tell you, his moose burgers were amazing! The key is to pack them tight(solid) so that they will keep together on the grill. We cooked them to medium well with no seasoning and they were delicious. If Scott gives you advice you are smart if you follow his lead! Jason "You're not hard-core, unless you live hard-core." _______________________ Hunting in Africa is an adventure. The number of variables involved preclude the possibility of a perfect hunt. Some problems will arise. How you decide to handle them will determine how much you enjoy your hunt. Just tell yourself, "it's all part of the adventure." Remember, if Robert Ruark had gotten upset every time problems with Harry Selby's flat bed truck delayed the safari, Horn of the Hunter would have read like an indictment of Selby. But Ruark rolled with the punches, poured some gin, and enjoyed the adventure. -Jason Brown | |||
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If I want to add moisture without adding fat I use a little applesauce. A lot of the water in the applesauce will steam out but it still retains a good amount, perhaps because of the pulp. The added flavor is subtle and tasty. . | |||
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Barely thawed ! The reason for using it is that grinding meat creates heat , melting the fat .That makes for poor texture .Starting cold prevents that. Commercially they will often add ice to the mix for the same reason.  | |||
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I don't add any fat, but I do add about 1/3 by weight of beef, so when I am done its 2/3 deer and 1/3 beef. Makes excellent hamburgers that even the pickiest eaters will eat. | |||
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I prefer bacon, but sweet onion will add moisture too. I generally use both and people go nuts over my burgers. | |||
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Add about two eggs to each 3lbs and some unseasoned bread crumbs. Mike Legistine actu quod scripsi? Never under estimate the internet community's ability to reply to your post with their personal rant about their tangentially related, single occurrence issue.  What I have learned on AR, since 2001: 1. The proper answer to: Where is the best place in town to get a steak dinner? is…You should go to Mel's Diner and get the fried chicken. 2. Big game animals can tell the difference between .015 of an inch in diameter, 15 grains of bullet weight, and 150 fps. 3. There is a difference in the performance of two identical projectiles launched at the same velocity if they came from different cartridges. 4. While a double rifle is the perfect DGR, every 375HH bolt gun needs to be modified to carry at least 5 down. 5. While a floor plate and detachable box magazine both use a mechanical latch, only the floor plate latch is reliable. Disregard the fact that every modern military rifle uses a detachable box magazine. 6. The Remington 700 is unreliable regardless of the fact it is the basis of the USMC M40 sniper rifle for 40+ years with no changes to the receiver or extractor and is the choice of more military and law enforcement sniper units than any other rifle. 7. PF actions are not suitable for a DGR and it is irrelevant that the M1, M14, M16, & AK47 which were designed for hunting men that can shoot back are all PF actions. 8. 95 deg F in Africa is different than 95 deg F in TX or CA and that is why you must worry about ammunition temperature in Africa (even though most safaris take place in winter) but not in TX or in CA. 9. The size of a ding in a gun's finish doesn't matter, what matters is whether it’s a safe ding or not. 10. 1 in a row is a trend, 2 in a row is statistically significant, and 3 in a row is an irrefutable fact. 11. Never buy a WSM or RCM cartridge for a safari rifle or your go to rifle in the USA because if they lose your ammo you can't find replacement ammo but don't worry 280 Rem, 338-06, 35 Whelen, and all Weatherby cartridges abound in Africa and back country stores. 12. A well hit animal can run 75 yds. in the open and suddenly drop with no initial blood trail, but the one I shot from 200 yds. away that ran 10 yds. and disappeared into a thicket and was not found was lost because the bullet penciled thru. I am 100% certain of this even though I have no physical evidence. 13. A 300 Win Mag is a 500 yard elk cartridge but a 308 Win is not a 300 yard elk cartridge even though the same bullet is travelling at the same velocity at those respective distances. | |||
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You might consider a little goose fat... TomP Our country, right or wrong. When right, to be kept right, when wrong to be put right. Carl Schurz (1829 - 1906) | |||
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I am lucky in that the deer I hunt live and pretty much eat with the cattle. They are pretty much grain fed. I never have to add tallow to any of my deer products. Since I like medium rare, that works too. Larry "Peace is that brief glorious moment in history, when everybody stands around reloading" -- Thomas Jefferson | |||
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Prepare cutlets/burgers and pan sear with butter/olive oil to medium rare. Remove meat, de-glaze pan with Marsala wine, add cornstarch/beef broth to thicken then season to taste with salt and pepper. Serve sauce over meat with Yukon Gold baked potatoes/sour cream and grilled asparagus. A good dry Merlot should compliment nicely. | |||
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The Accurate Reloading Forums THE ACCURATE RELOADING.COM FORUMS Other Topics Recipes for Hunters Venison burger recipies without added beef or pork fat?
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