Venison is the meat of any of various deer species such as white-tailed deer and mule deer. When a deer is processed for its meat, its hide is removed and the meat is cut and processed similar to the processing of beef. However, a notable difference between venison and beef is the fat --- while beef fat adds flavour and is often left in the meat to marble the cut of beef, venison fat is usually removed during meat processing.
- Skill level:
Things you need
- Beef or pork fat
- Clean venison
- Meat grinder
- Coarse and fine grinding blades
- Baking tray or tray
- Household chlorine bleach
- Sharp knife
- Freezer bags
Decide if you are making plain ground venison burger or ground venison burger with added beef fat. Venison has less fat than beef, and what fat is does have has a "gamey" taste. Some people add either beef or pork fat to their ground venison burger to prevent the venison burger from cooking too dry. Alternatively, ground venison can be mixed with hamburger.
Purchase beef or pork fat from a butcher, if desired. Plan on one part fat to four parts venison, but you can adjust that depending on personal taste.
Set up the grinder and insert the coarse grinding blades. Set a baking tray or tray below the grinder outlet.
Clean and disinfect the work area. Sterilise the cutting surfaces and tools by wiping with a half-and-half solution of household chlorine bleach and water. Rinse and wipe down cutting surfaces and tools with water to remove the bleach.
Choose the portions of venison you want ground. Use a knife to trim off any white membrane tissue or fat. Cut the meat and fat into small enough cubes to fit into the mouth of the grinder.
Insert the cubes, one at a time, into the grinder. Operate the grinder and catch the ground meat and fat on the baking tray or tray. Continue until all venison and fat is ground.
Remove the coarse grinding blades and insert the fine grinding blades, if desired. If you do not want a finer-ground burger, leave the coarse grinding blades in place.
Insert the ground venison into the mouth of the grinder, a handful at a time. Operate the grinder, catching the ground meat on the baking tray or tray as it exits the outlet.
Separate the ground venison burger into portions and place in freezer bags. Seal the freezer bags, mark the contents and date with a marker, and place the bags in the freezer.
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