No recipe here just a comment and question.
While helping some buddies butcher their deer this past week, they immediately ground their venison. I normally just package everything then thaw and grind.
Anyway I noticed they mix their venison with Boneless beef chuck roast, they mixed about 3/4 venison to 1/4 beef. They feel that there is enough fat in the beef and they also say they like using the beef, thats the way they always have done it.
When I grind mine for burgers I always used pork. Its now got me wondering if beef is the way to go or should I continue using pork?
I want to preserve the venison flavor but also obviously want sufficent fat to moisten it all.
What type of beef (chuck,fat, ground etc..) or what type of pork (pork fat, ground pork, pork butt, etc,) do you use? and what is the venison to pork/beef ratio do you feel is best.
[size="3"]I just grind it . My son makes Italian Sausage and Breakfast Sausage . He adds ground pork fat to his sausages . [/size]
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