Boghossian
Well-Known Member
Sun is out and time to fire up the BBQ - can you share any good venison burger recipes?
Venison burgers
- Thread starter Boghossian
- Start date
Woodsmoke
Well-Known Member
60/40 venison to pork shoulder. Mix well & add 1 cup milk powder to every 2 1/2lb meat. And use double the amount of herb/spice that you think you should? Rosemary, thyme, sage, black pepper, redcurrant all work well. As does juniper, apparently (I don't like the flavour so never use it) If you're planning on making the meat mixture the night before, add Cure1 at the recommended ratio? It really helps firm up the mix & helps stop the burgers falling apart. I never add rusk or minced onion, just a tablespoon of onion powder and a teaspoon of garlic powder per 2 1/2lbs of meat.
You can mess about with the spices, but if you use this recipe keep the ratios of milk powder the same
You can mess about with the spices, but if you use this recipe keep the ratios of milk powder the same
pete evans
Well-Known Member
I have tried various recipes in the past but these days tend to use a mix bought from tongmaster. Dead easy to use taste really good.
www.tongmaster.co.uk/
www.tongmaster.co.uk/
Boghossian
Well-Known Member
Sounds like everyone is adding pork/fat for moisture - can you create moist burgers with 100% venison?
I've had no luck using pure venison for sausages or burgers. The "problem" is that venison is very lean, so without using pork or similar it quickly dries out.
I remember some pure venison sausages that you could have used as tent pegs or crossbow bolts!
Agreed, you need to add pork fat to make the burgers stick together. An egg or flour helps glue them but you still need pork fat.
I've given up on mincing machines now - they get bunged up with sinew and are a pain to clean. I just use a large chopping board and a very sharp large knife to dice the meat repeatedly for a few mins - works a treat.
I've given up on mincing machines now - they get bunged up with sinew and are a pain to clean. I just use a large chopping board and a very sharp large knife to dice the meat repeatedly for a few mins - works a treat.
Dawnraider
Well-Known Member
I'm a lazy git!, just use Scobies organic juniper mix, 80% venison 20% bacon off cuts and then add the mix at around 6% to weight of meat, don't use any water though as they suggest, you can't go wrong they are bloody gorgeous.
johnmcface
Well-Known Member
Have used egg and breadbrumb's before to help bind them together but agree with previous comments, pork fat is the best.
How are you forming your burgers, as I use a press and they stay together well with 100% venison (mainly Roe):
Kiwi hunter
Well-Known Member
I've only ever used 100% veni in my burgers. Add an egg and breadcrumbs, salt and pepper - perfect. Always had plenty of trimmings off a red for mince meat. About 1/3 steaked, 1/3 cubed for casserole, pies or curry etc, 1/3 minced for burgers, lasagna etc.
Have fun experimenting
Hayden
Have fun experimenting
Hayden
Woodsmoke
Well-Known Member
I've been there! I struggled for ages to get a decent venison sausage as I thought I was being generous by using only venison. Big mistake. And the meat's well-enough flavoured to mask any flavour from the pork.......you always know if it's a venison sausage
I don't use rusk either. I've experimented with soy protein, milk powder, commercial phosphates, pure venison and pork fat, etc but have always ended up back at the conclusion that the pork shoulder and milk powder combination is the one that works best
hiddenmongoose
Member
I actually dont add any other fatty meat to my venison burgers ,I like them as it is.
I triple mince my venison and add
egg
salt
pepper,
steak seasoning
very finely chopped onion,red/green pepper/garlic
cheese
breadcrumbs
red sauce
I triple mince my venison and add
egg
salt
pepper,
steak seasoning
very finely chopped onion,red/green pepper/garlic
cheese
breadcrumbs
red sauce
I've been there! I struggled for ages to get a decent venison sausage as I thought I was being generous by using only venison. Big mistake. And the meat's well-enough flavoured to mask any flavour from the pork.......you always know if it's a venison sausage
I don't use rusk either. I've experimented with soy protein, milk powder, commercial phosphates, pure venison and pork fat, etc but have always ended up back at the conclusion that the pork shoulder and milk powder combination is the one that works best
Woodsmoke
When you use the milk powder instead of rusk.... Do you keep it dry or like risk add wee bit of water to "activate " it ?
Paul
Wingy
Well-Known Member
Burgers, I use just 100% venison formed on a burger press. I don't add salt, pepper or anything else. You can add relish, cheese etc to the bun for the end result.
As for sausage made them once with 100% venison but they were so dry the "like tent pegs" description is spot on, I've never made them since
Wingy
As for sausage made them once with 100% venison but they were so dry the "like tent pegs" description is spot on, I've never made them since
Wingy
100% venison for me too - bit of cumin, some dry chilli flakes, salt, pepper, diced onions softened in plenty of butter and a generous scoop of red currant jelly. Pushed together in a cheap burger press, chilled for an hour in the fridge and they hold together nicely. By using just venison I'm more comfortable leaving them pink in the middle so nice and moist and lovely flavour
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