I’ve used packs of bacon ends quite a few times. They are a bit less expensive than strip bacon and comes in 3 pound packages.
Deer Steaks
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I’ve used packs of bacon ends quite a few times. They are a bit less expensive than strip bacon and comes in 3 pound packages.
Like others have mentioned, use of pork is good for the burger. I made up a bunch of "test batches" and the family settled in on one. It is 80% deer, 20% pork shoulder...ground 2 times(probably overkill) and then I take 1/3lb of bacon to every 1lb of mixture. It's heavy on the pork, but the family eats it. I think one year we made up 60lbs of it for the extended family. They all seemed to enjoy it.
remrug
Ultimate Member
I love plain venison burgers....just some spices,onion, garlic and some cheese.I once added some bacon to the ground meat and didnt like it too much.But looking back.....that was with a processor years ago.Maybe its time I tried again
wilcam47
Ultimate Member
I just like mine plain also...salt pepper and when they are done a sprinkle of granulated garlic powder....bam!
If I want pork on it I just add bacon. I dont like diluting the flavor of the burger.
I had a buddy way back that swore by the buttermilk marinade, he would soak it for a least a day before grilling. I don't know exactly what the buttermilk did but damn those steaks were good!
remrug
Ultimate Member
I have soaked wild turkey in buttermilk with grate results,but never tried it with deer.Guess I should give it a try
wilcam47
Ultimate Member
I think the enzymes help break it down a little and make it more tender, and also supposed to help if its gamey.
I may try bacon but that seems like it would be way more expensive.
PoPo3
Active Member
A digital read thermometer transformed the venison game for me. I used to always over cook and it would turn out chewy. If you like rare, start out at 127 and figure out your liking. I would not recommend cooking venison (steaks, backstrap, etc) above 140. I usually run mine to 130ish. As most know, it cooks quickly.
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