Ground Venison

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vermont backstrap
Posts: 27
Joined: Tue Oct 20, 2009 2:41 pm

RE: Ground Venison

Postby vermont backstrap » Mon Dec 28, 2009 10:40 am

By the way, ALL of the above suggestions, rather than burgs, try them as meatballs. I never use to eat spagetti and meatballs because I hated the store bought meat balls, but now veni meatballs with spagetti is a staple at my house, and they freeze up awesome for deer camp !!!!!!!!!!!! Gotta love the off season feasts!!!

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Joined: Sun Jul 12, 2009 8:13 am

RE: Ground Venison

Postby Powell1120 » Tue Jan 19, 2010 5:39 pm

We ask our local butcher to save us beef fat trimmings. Works great for patties and such, we don't add it to all we grind but a strong majority. In our experience the trimmings keep better than the suet, may not be true for all.

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RE: Ground Venison

Postby Patriot » Thu Jan 21, 2010 8:28 am

I do everything except the grinding and wrapping of the venison.
Normally, I remove all the burger, freeze it in 5-7 pound packages, then take it to my butcher at my leisure.
I have him add 10% lean beaf (so every pound I get back is 90% venision and 10% lean beaf).  The beaf added is 85/15.  Make sense?
It works for us.
We turn the entire deer into burger.  With a family of 5, it's just the easiest way for my wife to utilize it.
Paul K. "aim small, miss small"


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