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Post by duff on Aug 16, 2014 13:09:09 GMT -5
I have mixed cheese cubes in the patty and wrapped in bacon...prob not on your healthy meal menu though...but no complaints even by the very picky eaters.
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Post by windingwinds on Aug 16, 2014 14:56:09 GMT -5
We don't mix, pork products make me ill. Actually after our first year of venison a while ago, store bought beef is what tastes off to me. I hate it when we run out of venison or lamb. Medium heat as has been said, ranch season, honey bbq, I really like to marinate the ground meat overnight. I always eat my burgers with cheese.
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Post by jackryan on Aug 16, 2014 22:00:49 GMT -5
I'm really wanting to find a recipe my family likes for deer burger. I tried one the other night and I thought it was ok but my family did not. I realize without the fat its not going to taste like beef but I want to be lean and more healthy. Suggestions? I just cooked about 35 or so pure venison burgers on a charcoal grill a week ago at a shootnanny in Paoli. People from INS and the general public were attending and I brought a crock pot of pure venison chili and may be 3 dozen or more burgers. All the chili was gone and all the burgers were gone and a lot of the wild hog sausage was gone to. It was publicc knowledge what I brought was venison but several guys were not telling their wives. No one complained and I didn't see any half gones getting tossed. The burger was frozen since last season until the day before the event. My wife doesn't like handling it but it actually worked out better than I imagined. She just cut the plastic tube wrap it was frozen in and laid them out on wax paper and they made perfect patties. I was afraid it wouldn't stick together on the grill but it worked great. All I did to season them was sprinkle a little Adobo on the patties like most people would salt as she got each sheet on the wax paper and put them in the refrigerator until the next day. Went right off there on to the grill. Grilled them until they looked close on one side and flipped them one time, then made sure they hit 160 degrees in the center on the second side and called 'em done.
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Post by hankhunter on Aug 17, 2014 11:08:32 GMT -5
I think its the blood in the meat that gives it the different flavor. If I use the meat in a dish, I boil it first then pour the juice off. It foams up and has a nasty smell. If I make burgers I soak it in cold water and pour the blood off until the juice gets clear. A friend puts a little vinegar in the water. Then add your your favorite burger recipe and it won't have the wild taste that some people dislike.
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Post by mstr2175 on Aug 17, 2014 15:52:45 GMT -5
I have never had deer burgers mixed in with any other meat. I'll tell you that I always mixed in 1 raw egg for every 1-2 pounds of ground deer, about a 1/2 cup of bread crumbs and 2 tablespoons of garlic salt. The biggest thing is to never over cook them! Bring them to a medium center and they will be delicious. At the beginning of 2013 my mom went on a pretty strict diet where she has lost 75 pounds and has kept it off. She would only eat beef every so often but, never hesitated to eat ground deer as a healthier substitute!
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Post by featherduster on Aug 17, 2014 17:21:02 GMT -5
Don't worry about the taste after all isn't deer suppose to taste like deer.
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Post by henson59 on Aug 18, 2014 17:02:14 GMT -5
We have 5-10% beef fat added to ours. I enjoy the flavor of 100% but my wife doesn't so we have a little bit of fat added in and it makes it easier to cook and she thinks it tastes better so thats good enough for me.
Happy wife happy life!
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Post by HighCotton on Aug 18, 2014 20:58:17 GMT -5
Grilled or broiled or fried, we most often go with this simple mix per pound of 100% ground venison: Mix in 1/4 cup of your favorite steak sauce (we use generic stuff like Kroger cause it's cheap) and another 1/4 cup of chopped onions. Make the patties and cook away...just don't overcook as others have suggested.
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Post by drs on Aug 19, 2014 4:26:02 GMT -5
I think its the blood in the meat that gives it the different flavor. If I use the meat in a dish, I boil it first then pour the juice off. It foams up and has a nasty smell. If I make burgers I soak it in cold water and pour the blood off until the juice gets clear. A friend puts a little vinegar in the water. Then add your your favorite burger recipe and it won't have the wild taste that some people dislike. You're correct in that blood does affects the flavor of any game animal, even beef. What I do is soak all my game in a solution of 1/4 cup of salt with enough water to cover. Refrigerate over night and then pour off the bloody water and replace with clean cold water and let set again for a couple of hours. I prepare all my venison be it: steaks, chops, burger, or roasts. Then I cook my venison like I would beef, charcoal grilling, roasting, or stewing.
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Post by omegahunter on Aug 20, 2014 8:50:13 GMT -5
I often mix in an entire jar of mild salsa, shredded cheese, couple eggs, cracker crumbs, meat tenderizer, and melted butter into about 1.5 pounds burger. Makes them taste a lot better IMO.. Isn't that meatloaf?
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Post by omegahunter on Aug 20, 2014 8:53:25 GMT -5
Perception for some YES. One Cross Country season, I cooked the varsity team's lasagna and spagetti the night before the sectional's and had them all over for dinner and fellowship. They ate it all and raved how good it was. That's when I told them my secret was to use deer meat instead of hamburgur. Some were less than pleased that they had actually eaten deer meat. LOL, but most said they still loved it. Did this before with chili taken to church. It was the first pot of chili gone and everyone praised its taste. Never said a word, but "thank you".
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Post by antler on Aug 20, 2014 20:10:02 GMT -5
When I started processing my own deer a few years ago I was taught how to do so by a couple Florida boys I met while hunting in Missouri. Thay we're telling me there Florida deer taste so bad that most people will only make jerkey out of them. One of the guys was the first to shoot a doe the first night. They didn't even field dress her. The immediately got her back to camp, hung her up and skinned her. They then worked on quartering her out and putting the meet directly on ice. To get the tenderloins out he just made a small slit along side the backbone and pulled them out. He said he leaves the deer on ice for about a week before processing it. A couple of things make since with their process. It's to hot to hang a deer in Florida so the either put them directly on ice or in a walk in cooler. Their deer are so small that it's not much of an advantage to gut them to lighten the load to help with dragging. He went on to tell me that leaving them on ice for a week is the only way to make their venison edible.
I have been following their process ever since with the exception of field dressing. I still do that every time. You just keep you meet on ice and keep the water drained the best you can. We'll this past year I had a chance to truly test the process. I took a buck that we believe was at least 6.5 ys old. (I have trail came pics 3 of the last 4 years). I followed my process and the meat tasted great. I don't add anything to my meat. I even tested it with a few different people that are not that fond of wild game. I got all positive results. The best part of the process is when I fry up the ground meat there is a lot of moisture still in the meat. You will have water in the pan when you are done.
Ever since I started doing it myself it tastes better than any meat I got from a processor and I have tried a handful. I read several comments about how several people either add to the meat or have processes before they cook it. I just thought I would share my 2 cents since I have learned a lot from several of you on the board.
Lastly, I have only tried venison burgers once and I had a texture issue. I think my 2 grind process was too much so it was more like a turkey burger and I didn't care for it. Other than that the taste was fine.
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Post by squirrelhunter on Aug 20, 2014 21:46:11 GMT -5
I always make 100% venison burgers,I don't add anything to my deer unless I make some into summer sausage or make this recipe called venison steak where it's baked with onion soup mix and rolled in cornmeal and seasoned salt. Most of it I just cook as is.
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Post by esshup on Aug 20, 2014 23:32:13 GMT -5
Lately we have been adding an egg, some bread crumbs and a packet of onion mix to the burger. Holds them together pretty well and the taste is great! I do that to beef hamburger too! Works even better with venison.
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Post by featherduster on Aug 21, 2014 5:21:56 GMT -5
One thing I would like to add is that when I take out a package of ground deer meat which as I said earlier I do my own butchering and I am very fussy about I allow it to thaw in a strainer over a bowl to get out as much blood as possible. When my wife is cooking with ground deer and I walk into the house I can tell the difference between deer and beef because the ground deer smells so much sweeter.
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Post by INhuntin on Aug 21, 2014 18:06:45 GMT -5
For the kids I will add this to my ground deer. Lipton's onion soup The recipe is one package of soup mix to two pounds of meat. Mix then add 1/2 cup of water, mix again. Roll meat into eight equal sized balls, then flatten out. Let meat stand in fridge until you get the grill fired up, put on grill with a slow heat & cook until medium done.
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Post by firstwd on Aug 24, 2014 21:40:48 GMT -5
The best lesson I learned from all my trips to south central Kentucky; cast iron and lard.
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Post by drs on Aug 25, 2014 4:42:44 GMT -5
The best lesson I learned from all my trips to south central Kentucky; cast iron and lard. Folks in Kentucky seem to "fry" everything. Lard & a cast iron Dutch Oven seem to be standard Kitchen equipment. I usually grill my burgers or make "sloppy Joes", using BBQ sauce.
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Post by MuzzleLoader on Aug 25, 2014 6:46:10 GMT -5
I dont add anything to my deer burger. I usually put the burgers on the grill or have sloppy joes, tacos, chili or meatloaf.
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Post by seindianahunter on Aug 25, 2014 14:36:32 GMT -5
The past couple of years I have started aging the de-boned meat for a week in the refrigerator before grinding and then mixing 10% beef fat. I enjoy it 100% but my wife likes the fat mixed in. If its an old buck, I still have to add a quite a bit of seasoning to the burger for her. The extra few days in the refrigerator before grinding makes a HUGE difference in my opinion though.
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