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Old October 12th, 2019, 05:00 AM #11
delaware_export delaware_export is offline
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Some kind of fat is good. Beef or pork depending, to get the moisture level up.

Frankly, my mrs likes the burger ground with something (fat) better than just the regular different steaks due to the gamey flavor. The fat and spices usually associated with the burger dishes, taco or sloppy joe, meat spaghetti sauce or chili, cover the gaminess for her.

She’ll go with the sausage too, with it’s cover spices.

When purpose grinding at camp, the guys I hunt with usually use various trimmings for burger vs dedicated good cuts of meat. Trimmings from the neck, ribs and places with the small sections of meat.

But if there’s leftovers from Last year now, getting them broken into something you’re more likely to use now, burger, is better than freezer burn and waste.
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Old October 12th, 2019, 02:09 PM #12
Striper69 Striper69 is offline
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I've been giving a friend deer steaks for awhile now and they never have said they taste any "gaminess". I don't taste any bad taste either so it isn't just me.

Another question: how do you guys cook your deer burgers? Grill, pan fry etc?
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Old October 13th, 2019, 02:52 AM #13
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I put 2 burgers on the outdoor grill today. They came out good but I think I'd like 'em better pan fried. I'll try 2 steak burgers next (pan fried).
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Old October 13th, 2019, 04:37 AM #14
Biggfoot44 Biggfoot44 is offline
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If you will attempt to cook them in manners similar to ground cow , deerburger will require some sort of added fat .

Commercial deer procesors usually default add beef fat . Pro tip is nasty on sale store brand 0.99/ lb bacon, at ratio of one lb pkg of bacon per deer.
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Old Yesterday, 08:19 AM #15
Derwood Derwood is offline
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I do 80/20 by weight completely trimmed venison meat / high quality pork fat. For sausages, it's 70/30. I then cook my tacos, burgers, etc. the same as I would with beef. I find that what I grind at home always tastes better than what the butcher does for me. I'm not sure why exactly, but I think it's in the trimming precision. It could also be the time of year...I have no way to know for sure. I only take deer to a butcher if the weather is over 50 degrees. I much prefer to do it myself but don't have a walk-in refrigerator.

Venison fat/sinew/(the white stuff) has some flavor to it. So by really being careful to trim everything completely, I get rid of that flavor. My dog is happy for me to do this, since she gets the scraps.
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