Venison mince “recipe”

[4616Oxon]

I realise it sounds like I am stating the obvious! But how do people make their venison mince. What proportion of fat is needed? What fat? Do you always need to use fat? What cuts anre used typically or can you mince everything. And what mincers do you use? Many questions!

 

[VSS]

No, don't add fat.
Just mince whatever lean meat scraps you've got left over after butchering a carcass. Or mince the shoulders if you want a bit better quality.
Chill the meat right down to almost frozen before mincing, for best results.
Use a medium mincing plate in your machine.

 

[4616Oxon]

Many thanks, do you just use fat when making burgers and sausages?

 

[Morkai]

Many thanks, do you just use fat when making burgers and sausages?

Definitely add fat when making those.

80/20 for burgs, 70/30 for sausages (IMO).

 

[VSS]

Many thanks, do you just use fat when making burgers and sausages?

No fat needed for burgers.
For sausages, maybe use about 20% pork fatty trim.

 

[Morkai]

If its going to be used for burger/sausages then I would add the fat now.

 

[4616Oxon]

Many thanks, very useful. Pork fat best?

 

[VSS]

Many thanks, very useful. Pork fat best?

Yes, if you use any at all then use pork. Don't use beef fat because it tastes stronger than venison so will spoil the flavour of your end product.

 

[Acm]

I’m fortunate to have access to as much good beef as I want, but for burgers I still really rate a 50/50 mix of venison and reasonably fatty beef mince. In my opinion rusk is also essential. As the far melts, the rusk absorbs it and keeps the burger lovely and moist. 5% rusk on the entire mix for me.
If you’re not going to use Rusk, there’s no point adding any fat, pork or beef, it will just run out as you cook it.

 

[Phil fox man]

I use 20,% pork fat when making meat pies to be eaten cold as well as injecting geletin
at a pinch you can use beef suet or a good olive oil.

 

[4616Oxon]

I’m fortunate to have access to as much good beef as I want, but for burgers I still really rate a 50/50 mix of venison and reasonably fatty beef mince. In my opinion rusk is also essential. As the far melts, the rusk absorbs it and keeps the burger lovely and moist. 5% rusk on the entire mix for me.
If you’re not going to use Rusk, there’s no point adding any fat, pork or beef, it will just run out as you cook it.

GreaT info thanks

 

[Andrewslater]

As VSS above i mince mine without and fat. I run twice through the mincer after allowing the trim to get back down to about 2degrees. I don’t buy any other mince. we use venison mince for everything you might use other mincemeat for. I also give a lot of venison mince to friends and family and newbies to venison as people aren't scared of knowing how to cook it.

 

[4616Oxon]

Many thanks all very useful! I guess you don’t need a mincer that costs a fortune either?

 

[Phil fox man]

Aldi or Lidl middle isle under £25 does the job

 

[lochty]

@4616Oxon depends which species you butcher. I find with a nice fallow, the meat from in between the ribs or flank provides a great mix of muscle and fat for burgers and sausages. Just add seasoning. Roe will be a bit leaner and need additional fat.

 

[HDShark]

Many thanks all very useful! I guess you don’t need a mincer that costs a fortune either?

To be honest, depends how much you want to mince. I've used all the cheapish ones over the years, and all have been pretty crappy, although good enough for the odd batch of mince. Upgraded to a big Buffalo grinder, and you can chuck a whole deer through the thing in seconds. Genuinely best purchase I've made in a long time.

 

[roaring_stag]

We use approx 7% pork fat in our sausages - seems to work well. Don’t add fat into mince for using the mince as core ingredient in recipes (chilli con Veni, lasagne, veniolognese etc…)

With fat, try to get a backfat/trim mix of about 60/40…

If you are mincing any significant quantities, or passing sausage mix through a course plate, strongly consider upgrading to a larger mincer than you think you will need… the efficiency of a larger unit is incredible. I’ve recently upgraded to a 600kg per hour mincer and Jesus…. What a game changer haha

RS

 

[Cyres]

I take mine diced to my butcher to mince and ask him to add a bit of beef fat to it as he minced it. Just does it as I wait. Takes all of 10 mins.
D