Venision Burger?

When you guys grind up your venison for burger, what do you add and how much?

Anything special to make it more appealing to the folks that don’t care for the dryness of venison?

30 % smoked bacon tips

BrianK,

I’ve tried to add beef suet in the past and wasn’t impressed with the results. I saw a previous post on IDO about using leftover bacon grease as your filler so I plan on trying that this week once I get a chance to grind up some meat.

I’ll let you know how it turns out.

Ya, what Jason said. It’s amazing.

When we ground our moose into burger we talked to the local butcher. He said the best fat for any wild game is beef kidney fat. We had to order some, but the burger is great.

Quote:

---

30 % smoked bacon tips

---

This is by far the best Suet we’ve ever used. Wife and kid went from allowing it, to devouring it. I usually run out of deer burger every year instead of throwing out 3 year old stuff.

I just do 10% pork.

I don’t add anything to my venison, but I usually only use it with tacos or in casseroles. Venison burgers get too dry.

We did try blending some beef tallow with it one time, but it didn’t turn out well.

I usually use a higher fat content beef burger and mix it 50/50 with the venison. Reason I dont like to use pork because the freezer life compared to beef is much less. I also grind the venison first, and then regrind the venison with the burger. This makes for a very thorough mix.
Walleyebry

We add beef tallow- best is kidney tallow- at a ratio of 7:1 or 8:1. Venison:tallow. Gives your burger a little big of fat to keep it together.
At this ratio your burger is about 88-90%.
Gives it a great taste.
Also, if we are using some for casseroles, hotdishes, etc. we will not add any tallow. Just mark em seperately.

i always go 1/2venison then add 1/2 bacon tips or 1/2 beef. some times 1/2 venison 1/4 bacon tips 1/4 beef

Holy Venison Burger!

The bacon sounds awesome…and who doesn’t like bacon?

Kinda ruins the “healthyness”…but I’m not telling!

Thanks all!

We used to use 30% Pork added and that was good but the pork doesn’t last over 6 months so now we switched to add 30% ground beef and its great and lasts up to a year.

Beef. I buy the big tubes of 80/20 at a local market.Cheaper than asking the butcher for beef fat.Pork like above has short shelf life.