|
Post by 10point on Aug 15, 2014 9:55:40 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?
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Aug 15, 2014 10:23:24 GMT -5
I use 100% venison burger with various Hamburger Helper dishes. Works fine.
|
|
|
Post by featherduster on Aug 15, 2014 10:39:31 GMT -5
I make 100% deer burgers,I use chopped green and other colored peppers along with onion and a generous amount of Mrs.Dash or some other like seasoning. I use 100% deer meat in all my dishes such as pizza,pasta and many others to numerous to mention. I never cook my deer meat past medium.
The most important thing about good taste in your deer is the way you handle the meat from the first moment you lay your hands on that animal. I butcher my own deer and I am very fussy about how I do it most of the time it's an all day event but the reward is when my guests rave about the meal I have prepared.
|
|
|
Post by 10point on Aug 15, 2014 10:45:27 GMT -5
I butcher all my own also and use 100% ground in things like hamburger helper or spaghetti. Just trying to perfect a deer hamburger.
|
|
|
Post by boonechaser on Aug 15, 2014 11:26:18 GMT -5
I have locker do mine but don't have add anything to it. (100% lean venison.) I eat the deerburgur's all the time. Wife prefer's it in chili,taco's spagetti, lasagna etc. Deer pretty much eat the same thing as beef in my area. Meat just has alot less fat. Small taste difference, but not alot.
|
|
|
Post by trapperdave on Aug 15, 2014 11:41:35 GMT -5
absolutely! dont need to add a thing. whole family loves em. The secret to venison....and where 90% screw up....is they over cook it. It should be cooked to medium at most. High heat to sear in the juices and do NOT rest the meat after cooking. That is for fatty meat like beef.
|
|
|
Post by HuntMeister on Aug 15, 2014 11:46:40 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!
|
|
|
Post by shouldernuke on Aug 15, 2014 11:49:15 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? First don't tell them its venison ...Just cook it .And the very best ven burger dish IMHO is fresh chili!!! I brown a couple pounds of deer burger with 3-4 types of fresh peppers especially Chili peppers fresh and onions then simply add the chili powder and tomato juice I canned and there is the best darn chili I ever eat IMHO.Its don't get better than that and no one usually knows its venison in there.. Kids and Women tend to transfer their mind into over drive and and do not give food a fair chance if its deer meat or small game.
|
|
|
Post by drs on Aug 15, 2014 11:51:36 GMT -5
Might try adding some mashed potatoes & some dried seasoned bread crumbs to your ground venison. This should hold the patties together.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Aug 15, 2014 12:17:45 GMT -5
In fairness to kids and women... My wife and daughter love venison roasts and tenderloin...knowing full well it's venison. They sometimes have issues with the different taste of the burger though. It's a little different. I don't mind it a bit, but I know what they mean about it being a little off.
|
|
|
Post by boonechaser on Aug 15, 2014 13:18:09 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.
|
|
|
Post by lawrencecountyhunter on Aug 15, 2014 13:26:46 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..
|
|
|
Post by 10point on Aug 15, 2014 14:56:59 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.. Might have to try that. My wife makes great salsa.
|
|
|
Post by parson on Aug 15, 2014 15:44:03 GMT -5
We like venison cooked a lot of ways but for burgers we typically do a 50-50 mix with beef.
|
|
|
Post by throbak on Aug 15, 2014 15:47:07 GMT -5
We use 100% venison 100% of the time, NEVER use beef for anything We just dont like Beef use at least 4 deer a year mostly burger, I Cube the loins One time and the best part of the hind Quarters 2 Times through, a couple of roast.. done this for 30 years dont do anything to disguise the flavor we like Deer, no need
|
|
|
Post by firstwd on Aug 15, 2014 22:35:59 GMT -5
I have a locker that adds about 3% beef fat to my deer burger. It is just enough to help the patties stick together. For flavor issues I mix A1 sauce in it.
|
|
|
Post by 36fan on Aug 15, 2014 22:41:52 GMT -5
I have done 100% deer burgers before, and find them to be OK at best. I prefer the ground meat in spaghetti, chilli, hamburger helper, etc.. This year I tried mixing ground venison 1:1 with ground wild boar, and it is great for grilled burgers.
|
|
|
Post by featherduster on Aug 16, 2014 5:00:04 GMT -5
Don't give up on it just try experimenting each time you do burgers till you hit on something that all will like.
|
|
|
Post by steve46511 on Aug 16, 2014 5:22:53 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? While most do the same when wanting "more healthy" burgers and don't add fat of any kind, I try to remind people how MUCH fat is generally IN ground beef. I still like venison burgers for sandwiches but I DO add fat but a WHOLE lot less than they grind up in beef. Depends on where you buy it of course but there is more fat in ground beef than a lot realize but disregard this post if you already know this. Ground round is 10 percent fat Ground chuck is 20 percent fat "Hamburger" is AT LEAST 28 percent fat ( I have seen 40 percent boldly included in the fine print on the front of some store bought "burger") I like "more healthy" but I've two friends that nit pick the meat to death and remove everything even suspect. All fine and good. It IS their meat.......but neither one of them like venison and both end up giving me their left overs before season which I have to mix with something to even fry it. It wont stay in a patty OR fry without burning unless something with some fat of some kind ("juices" sounds better LOL). In the case of my friends.......I WOULD understand their wanting "as healthy as possible" if they were ONLY going to eat meat they butchered themselves. Totally ruining their venison by doing this to it to make it "the most healthy" then eating at McDonalds every other day simply, in my world, is considered a classic act in futility but again, it is their meat, their life so I just watch. Both of them like MY venison burger LOL. Adding 5-10 percent of fresh beef fat to venison when ground makes it still more healthy than the general ground beef bought for burgers by a long long way. Unless totally fat free meat is going the be the ONLY meat ingested, I just don't see the point of ruining good venison. I add just enough fat to be able to brown it for any dish or fry it (sometimes needing a little bit of oil. I have junk frying pans, LOL). No I don't know how much. It's an "eye balled" process only. Even making deer SAUSAGE is more lean than the store bought sausage and done properly (and it's really good flavor wise) you will add lots of fat but it WONT be as greasy and artery clogging as the stuff bought in the store most the time. IMHO, both venison burger and sausage are both "healthier" but they do indeed include SOME fat. Without it will not get eaten and I'd be back at the store paying double the meat prices for something far lower in quality.........IMO. 2 cents God Bless
|
|
|
Post by deadeer on Aug 16, 2014 9:01:57 GMT -5
We mix approx. 10-15% cheap hamburger or pork butt into our venison burger and are very happy with the outcome. We have tried more or less over the years but always come back to this. Also have found that whatever we make (chilli, Hamburger Helper, etc.) needs to sit a day to absorb all the flavor of the spices to really be good, at least for us!
Jay
|
|