Ground venison question

[trapperDave]

my family prefers straight venison but as a child my mom mixed 50/50 with beef so sis wouldnt know what she was eating  

[Recurve50LBS]

Thanks for all the great advise. I just printed it up to use as a future referance.
I wound up mixing one pound of venison with 1/2 pound of ground pork. I mixed well and the meat seems to stick together well. Now I can make burgers, meat balls, chili and home made meat sauce for my pasta!
Going to head back out tomorrow to try to get some more meat.
Thanks again folks,
Larry

[Jason R. Wesbrock]

I don't add anything to my ground venison.

[Ausable]

I add ground pork loin, about 1 to 4 ratio pork loin to veni. If you look around you can get pork loin 2 bucks a pound.

[mparks]

I've found lots of uses for ground venison that don't require(to my taste) any added fat.  In chili and pasta sauce I put it in straight and can't tell the difference from beef.  Jerky using a Jerky Shooter taste great just following the directions.  LEM hickory is my favorite flavor so far.  Another easy thing is to make breakfast sausage.  Just have to cook it with a little oil.

[Ralph Renfro]

I call the butcher and get about 10# of 60/40 fat to lean beef trim. That way I know its fresh not pulled meat. The cheap burger you get in stores contains a lot of "pulled meat", that is meat that starts to darken up under the florescent lights in the display case. That is sometimes frozen and then rethawed to mix with other meat to make the cheap burger. That's a fact as I was trained to butcher in a grocery store with a meat shop.  Also in the freezer, beef has a longer life than pork. JMHO

[Adirondackman]

I also ground my own venison and enjoy it as venison. I don't understand why you would mix other meats with it? Would you mix pork with your beef burgers? You take a healthy piece of meat and add meat not so good for you in it. Go figure.I guess if you enjoy like that but I would recommend that you try it straight-up. You might like it.

[K.S.TRAPPER]

Nothing added here either    

Tracy

[Jason Lester]

beef suet is the fat from the inside of the cow and is very healthy for you  

I didn't know cows had fat on the outside. LOL

[geno]

Hey mparks,
Try a little water one time with a lid on it, it work.


Is suet the(inside) fat that you render or somthing else?

[Lane Puckett]

We grind it w/o adding anything.  In burgers we add a raw egg or two and/or water to get the dry grind to stick together.

In sauces we just put it in plain.

In tacos, which is exactly what 95% of all my grind goes to, we just use the taco seasoning.

I plan to try adding bacon ends and pieces soon.  It just kills me though to go buy meat from the store after knowing what the deer meat cost to get.

I know, I know, I know you don't figure the cost.  But still.....

[longbowman]

I shoot deer because I like the taste of deer.  I add nothing to the meat and when I want pork or beef I buy pork or beef.  God made some of the best tating, healthy meat there is when He created deer so I don't mess with what He made.

[Tom Leemans]

I have been very happy with a mix of 2 parts ground lean venison to 1 part ground 30% lean beef trimmings. It stays together well, has good flavor and leaves virtually no grease drippings. Make sure you specify 30% lean beef trimmings, and not suet or tallow.

[Steve Kendrot]

For burger, I grind it straight. If I'm making sausage, I mix with pork. Depensing on the price, country style ribs work well. trim off the boane and they are ready to fit most grinder hoppers.

And Bjoirn? If you use a 20/60 mix....what the other 20% you add in there?   :D

[Juniper Bow]

How about you try freezing as is? Then depending on the use you could mix it with something or leave it as is.
You might find that you want to try something different later on, say bacon as apposed to beef fat. Also you might want to make jerky, chili, stew or some other recepie where plain ground deer is best.
Actually, I never mix anything in it unless I am making sausage. It doesn't need anything else to be good, but if you want some variety, prefer a fattier burger or need to strech out your deer meat mixing something else into it might make sense.
Juniper Bow

[**DONOTDELETE**]

100% venison, I don't add any other kind of meat to it.