Venison burgers..

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john pen

Master Chef
Joined
Jan 25, 2005
Messages
5,084
Location
Western NY
Got another deer donated and pulled out the ole' grinder..

Started out here..


Then to here..


and finally here..
 
I mixed 1 pork butt with the hind quarters... not sure on the weight ratio...probably 1 part pork to 3 parts venison... Made meatballs for my sauce yestarday.. they were nice and moist..
 
Musta been a nice fat deer. With the highly skinny french poodle sized deer we get around here I would not dare go below 50/50 untrimmed butts with the venison. In fact make that 60/40 in favor of the hawg since I have thunk on it for a while. Had an old Albertson's butcher pal who along with some of his pals made sausage with two butts grinded up in with 200 pounds of boned out deer meat. I tole him don't do it..but he wouldn't listen. Wound up wasting all that good meat..well not really wasted cuz they fed it to the dawgs I think.

bigwheel
 
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