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  • Venison Burgers

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    Venison Burgers
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    by Ozark Lady
    1 recipe
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    Last years' venison is still in the freezer, it was so very tough, that very few folks had the fortitude to attempt to find a way to make it edible. It had great flavor but was simply too tough to chew! In preparation of this year, I bought a meat slicer, and a meat grinder. My granddaughter got a deer in the youth hunt. It was a large one, so I assume it was also tough. But it was the perfect opportunity to test out my new toys. I purchased beef fat from the grocer, and was advised to keep it at least 20% fat in the Venison burger. I have now made Venison burger twice with this nice grinder, and it has really been a hit.

    Ingredients

    • 4 parts Venison, or other tough game animal
    • 1 part Beef fat, from the super market, unless you have your own
    • garlic powder, salt and pepper as indicated

    Directions

    1. If the Venison has a strong flavor, soak it in salt water overnight, if no strong animal smell, then you may omit this step.
    2. Wash and drain the Venison well. Cut into 1" strips.
    3. Use 4 to one Venison to fat, or you could increase the fat, but 4 or 5 to one seems to work great.
    4. I put the coarsest blade on the grinder and simply ground the meat all together.
    5. I couldn't get the lovely proportion the grocer gets, so I had to mix it better after it was all ground.
    6. I did sprinkle the patties with garlic powder and fried them, just like hamburger meat. The flavor was very much like hamburger meat. There was no toughness issues!
    7. It was fast, easy and tasty! So don't throw out that tough cut of meat, get a grinder!

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