VENISON BURGERS

[mike243]

This evenings little project, 100 lovely venison burgers

19lb lean venison mince
7lb minced pork back fat
50g salt
50g ground black pepper
50g garlic granules

 

[Corvid]

Virtually the same ingredients I use and they taste lovely, haven't had any complaints from friends or relatives either

 

[Old Waltonian]

These look (and sound) delicious! Forgive my ignorance but is the purpose of the pork fat to serve as a 'binder', or for additional taste - or both?

 

[Qwertyzmate]

These look (and sound) delicious! Forgive my ignorance but is the purpose of the pork fat to serve as a 'binder', or for additional taste - or both?

I'm sure @mike243 has his own reasons, for me its to add a bit of fat... Venison is a very lean meat and dries out if overcooked. Mince specifically suffers from this in burger-form due to it being a 'dry' cooking process (as apposed to stewing etc).

I add 10-15% fat (by weight) to mine

 

[Old Waltonian]

I'm sure @mike243 has his own reasons, for me its to add a bit of fat... Venison is a very lean meat and dries out if overcooked. Mince specifically suffers from this in burger-form due to it being a 'dry' cooking process (as apposed to stewing etc).

I add 10-15% fat (by weight) to mine

Thanks for enlightening me and it sounds as if you have really perfected your recipe!

 

[User00057]

I have always have very little fat on my Deer I've shot but this Fallow from a couple of weeks ago was covered in fat. The chops had nearly 2 inch thick fat.

 

[ColinBr]

I have always have very little fat on my Deer I've shot but this Fallow from a couple of weeks ago was covered in fat. The chops had nearly 2 inch thick fat.View attachment 331488

I wouldn't use any fat from a deer. It is far from appetizing.

 

[User00057]

I wouldn't use any fat from a deer. It is far from appetizing.

I don't agree and everyone that has had my burgers also doesn't. Its all personal taste i guess

 

[ColinBr]

I don't agree and everyone that has had my burgers also doesn't. Its all personal taste i guess

Fair enough. Enjoy it if you please.

You'll find that mostly it is not used and replaced by the likes of pork belly fat or beef fat.

Deer fat tends to be bitter in taste.

I too thought it would be the same as the fat we are used to, but quickly realised that wasn't the case.

Either way each to their own. If you enjoy it, crack on

 

[Rupert J]

I love the fat on a tasty fallow steak, it's beautiful. Certainly need a good amount of fat in burgers or sausages, otherwise they seem to have the texture of sawdust.

 

[sauer]

don't ask me the science or why but for burgers i add no fat ( venison ) and they work very well not dry etc

but sausages and this is for venison, rabbit and pheasant etc i go 70/30 and i mince twice and then mix again by hand till its like sh1t on a blanket ( primary bind) otherwise sausages just don't seem to have decent texture and also dry ... yet burgers are juicy / not dry !
go figure

but it works for me... no right or wrong per say .... what "works" for one might not for another etc ... ive tried using deer fat ... didn't like it... left a waxy film in roof of mouth like a bad fish n chips.. due to melting point of the fat apparently


Paul

 

[mike243]

These look (and sound) delicious! Forgive my ignorance but is the purpose of the pork fat to serve as a 'binder', or for additional taste - or both?

I have tried many different recipes and the ones with more fat are far juicier and much nicer to eat, without any fat they tend to cook up like cardboard, sausages the same, I even add a bit of pork fat if the mince is being used for spag bol, lasagne or chilli etc

 

[sauer]

again we all different and i dont use fat in mince for , bolognaise, lasagne, chilli or likes of mince & tatties or sheperds pie type dish yet we eat much like that and never dry or felt it lacking

good old mince & tatties with venison a good glug of red wine and a good splash of lea & perrins ( wash yer sister ) sauce!