Venison Mince

[20ppc]

Just bought a mincer, anyone have any tips for mincing venison, just worried that about it being too lean.

Thanks

Nick

 

[75]

Get it really cold (mincer parts and meat), trim off any obvious silver skin and crack on.

 

[South West Stalkers]

Good luck with your mincer! Chill your meat to "partly frozen" so you don't smear that small amount of fat in it...

 

[MarkD123]

Put it through the mincer, twice.

 

[John_R]

As above but I prefer the coarser plate and only once.

As for lean, depending on what I am making I might use some pork or pancetta etc in the recipe.

 

[VSS]

Just bought a mincer, anyone have any tips for mincing venison, just worried that about it being too lean. Thanks Nick

Just chill it down and run it through. Medium plate.
The whole beauty of venison mince is the fact it's so lean. No waste when you're cooking with it.

 

[paulbshooting]

Putting the meat in the fridge or a little while in the freezer helps, then I mince once with the coarse plate, weigh into 500g lots and vac pack. If making sausages then worth add some minced pork shoulder or similar

 

[T.eddie]

Mix mine with either pork belly or pork shoulder for about 80/20 lean to fat, usually do it when making the sausage so this last batch had some onion and apple minced through as well and I just use the 6mm plate I think

 

[Archer]

Don't be afraid to use the good cuts for mince.
Flank and off cuts are ok for sausages and burgers but haunch in bolognaise and lasagne is a really good taste

 

[willie_gunn]

Stick it through the mincer, either venison on its own to use in lasagne, bolognese, cottage pie, etc or cut it with pork or lamb for sausages and burgers.

With larger cuts of old venison that’s been in the freezer for a while I’ll often take that out and either use it for biltong or mince it up for jerky.

Mrs Gunn makes up large batches of venison bolognese sauce once in a while and keeps them in the freezer. We used a portion last night as the filling for stuffed marrow - absolutely delicious!

 

[slider]

I add 20% pork belly fat for burgers and sausages but add nothing if using mince for Lasanga, bolenese, keeprs pie etc

 

[shakey jake]

you cant really mess it up, cold meat minces better than warm, bag it up in about half kg bags as easy to increase if you want big dinner. in most meals no fat required, sausage wants some fat added.
if the micer starts to smear the meat, strip it down and remove the bits blocking the blade. i give these to the dog!
good luck

 

[20ppc]

Thanks for all the replies, very helpful.


Regards

Nick

 

[lochty]

#1 for chilled, works much better.

 

[NullMac]

Just mince it ?!

 

[nun_hunter]

Just chill it down and run it through. Medium plate.
The whole beauty of venison mince is the fact it's so lean. No waste when you're cooking with it.

This is exactly what I do. It's great compared to beef because it's so lean. If I'm making burgers with it then I can always add some fat and burger mix to it otherwise it's a tasty healthier option.

 

[WH308]

Yup another vote for “just Chuck it through”. I mince a lot of venison and then use it for chillis / ragus etc. sometimes with beef mince sometimes without.

 

[shawnb]

Hi you will need to add some beef fat 80/20 80 venison and 20 beef fat or pork belly if you don’t add fat you venison burgers will be to dry and hard when cooked

 

[Vrlorcanm]

Avoid putting in the tendons from the legs as it blocks the mincing plate

 

[VSS]

Hi you will need to add some beef fat 80/20 80 venison and 20 beef fat or pork belly if you don’t add fat you venison burgers will be to dry and hard when cooked

No, you don't need to. You can if you want to, but it's not essential. There are other ways of making juicy burgers, and if it's called a venison burger it should be a venison burger.