What kind of fat do you add to ground venison

Start your day with a giant burrito filled with spicy venison chorizo and youll no doubt stay full and warm all. My rule of thumb is to add 10-20 fat when making venison burgers.

Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 5050 mixture.

What kind of fat do you add to ground venison. My rule of thumb is to add 10-20 fat when making venison burgers. The 90-10 ratio will produce a lean patty whereas an 8020 will be richer. On the other hand an authentic sausage should be succulent.

Fat is fundamental to creating a juicy product. Many venison recipes you see call for the addition of some kind of fat usually ground pork ground beef or everyones favorite. For some hunters adding domestic fat to venison is taboo.

For others its a necessity. One thing is for sure and no more evident than here at MeatEater. At-home butchers have a wide range of preferences regarding fat content and there are no set.

Adding chorizo to ground venison boosts the flavor without the need for beef fat. Start your day with a giant burrito filled with spicy venison chorizo and youll no doubt stay full and warm all. The amount of fat to add to your venison will depend on what you want to prepare.

For things like venison chilies sloppy joes and tacos we recommend a 10 fat content. However if you plan on preparing burgers meatball or meatloaf you need a 20 fat content. And for sausages and snack sticks you need 30.

I just ground some venison this past weekend straight with no fat added. The burgers were fantastic. The type of fat you add will flavor the venison slightly with the flavor of the fat you added.

If you want it to taste like beef burger you should add some suet. Depending on what youre planning to cook you may want to add fat to your ground venison. This added fat can be bacon pork shoulder pork belly beef tallow etc.

Its purely personal preference. I always add about 15-20 percent fat if Im making hamburger or kebabs which makes the meat juicier and more flavorful. The rule of thumb on adding fat when grinding is to use between 10 and 15 percent for burger and 20 percent or higher for sausage.

However there are plenty of cases where I dont add any fat at all for a healthier option. One example is cooking 100 percent ground venison in coconut oil for my Thai venison lettuce cups. The best way to add fat to lean ground beef is to use beef back fat tallow.

Ensure the tallow and ground beef are cold before mixing in a food processor. Other fats such as butter bacon. When I make venison meatballs I just add egg for my binder.

All my venison is pure ground I dont add any fat when grinding. If I am going to make burgers I do add ground pork. Not sure what you are making I also make elk ABTs and use Philadelphia creme cheese for my filling that usually is also a good binder.

Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 5050 mixture. Use the food scale to add the correct amount. You can add 25 percent pork and 25 percent beef for three-meat mixture.

Peter July 7 2011. Well youre looking to swap in bacon fat for missing beef fat. The chicken is what it is.

If you think that mixing in the chicken in and of itself will result in something a little dry then sure a bit more bacon fat couldnt hurt. Also the fat amount I gave above is for each pound of beef. I never add fat to my ground venison.

This way there is no need to drain the fat after browing it for various recipes. When making venny hamburgers make sure to good cook them no more than medium rare or medium. I have never had a dry burger this way.

But for recipes such as taco meat meatloaf meatballs meat sauces etc I do not add fat especially if the meat. And fat helps hold your burger together. Therefore deer or elk ground with 10 fat added is still considerably leaner than store bought 90 lean beef.

Venison is considered to be a relatively healthy meat for human consumption. In fact red meat is higher in saturated fat. Easy Sourdough Start to Finish.

Avoid ground beef which looks pale or pasty. It was probably ground too many times. Ground beef is the most perishable item in the meat case and thus has the shortest shelf life.

When you get your ground beef home store it immediately in the fridge that is below 40 degrees. Use it the same day or freeze it for a later day up to 3-4 months. Venison fat has flavor.

There I said it. If you like the flavor of lamb or beef fat youll like venison fat. Others might find it too strong for them.

And thats fair but I am betting it isnt the flavor of the fat thats got them. And this brings us to the final issue with deer fat. It can coat your mouth.