Venison - whether it comes from a deer, … ©2021 Outdoor Sportsman Group. To the pot add the onion, tomato paste, tomatoes, beans, garlic powder, chili … The right arrow for your setup will boost your whitetail body count. Be prepared to take care of the carcass and cape after downing your trophy buck. To cook Burgers: Shape ground venison into patties. But for the trophy hunter, grinding older, tougher whitetail bucks is probably the best way to eat it. This means you have the option to read your magazine on most popular phones and tablets. Line multiple baking pans or disposable baking tins with plastic wrap or aluminum foil and press … Additionally, pre-grinding meat exposes more air to the meat, which causes discoloration during grinding, then freezing and then thawing. Watching and studying the bucks of summer could lead to great success in this fall! Use reserves bacon drippings ans saute the garlic and shallots until softened. However, this may not be feasible for most people. Dragging out the meat grinder before every meal is a chore. I personally am not a trophy hunter, but I do get a lot of meat “donations” from friends who are. The fat content. Perfectly marbled ground venison will pour out of your grinder. poor bacon drippings (reserve some to cook garlic and shallots in) and crumble the bacon and place in a large mixing bowl to let cool. Ground beef would probably be good in venison/beef sticks. Liberally salt and pepper both sides of burger. Preparing the Meat for Grinding. Hand Warmers: Best Models to Beat the Cold This Winter, Best Thermal Underwear: Smart Base Layers for Cold Weather, Seven Myth-Busting Facts About Alligator Gar, The Best Shotgun Loads for 5 Late-Season Birds, The History Of The Survival (Space) Blanket, The Best Rimfire Rifles To Improve Your Shooting, The Best Survival Kit for Off-the-Grid Adventures. At my shop we grind three different types of ground beef: 80% lean ground chuck, 85% lean ground round, and 90% lean ground sirloin. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. Anyone that has prepared venison neck before will tell you the best way is to smoke the meat... With its tasty layers of Greek yogurt cream, chili-lime spiced ground venison, pepper jack... Give a Gift   When I make venison burgers, that meat is usually ground right before I cook it. Additionally, as your grinder operates, friction will also warm up the machine. Don’t worry about removing every bit possible – just focus on large, thick areas. For whitetail deer hunters, grinding venison is one of the best and easiest ways to utilize this wild game meat. Scouting Deer Bedding Areas: Locating, Creating and Observing, Training to Shoot When Stuck at Full Draw, How to Cook Venison - A Wild Game Chef's Guide, Bacon-Wrapped Venison Jalapeno Poppers Recipe, How to Plant Food Plots on a Budget with Small Equipment. You can order a unit to make a 10# batch, 25# batch, 50# batch or 100# batch. This means that while it can be used in almost any ground meat recipe, it will likely cook faster and sometimes you may need to add additional fat or fatty meats (bacon, ground beef, prosciutto, caul fat, etc) to keep it from drying out. Puree two large onions, one to two red bell peppers, and three to four cloves of garlic. On this edition of "Deer Dog," Jeremy Moore explores the pitfalls of puppy training. A Bonnier Corporation Company. Next, remove as much silver skin as possible from the meat. A lot of recipes call for an 80/20 meat to fat ratio, but I find that a 70/30 ratio makes these venison snack sticks come out tastier and not as dry. . Evenly distribute roughly 15% cubed pork fat with the venison. Grind 3 pounds of hickory smoked bacon and 30 pounds of venison with a course grinder plate. To add fat to venison, cut it up into pieces and chill in the freezer as described in the previous section. To make Ground Venison: Feed venison pieces into meat grinder. Continue to add venison and fat into grinder. You can also take the extra precaution of chilling the grinder attachments in the freezer before using them. Then cut the meat into large chunks – whatever size your grinder can easily take. If I'm making ground meat for burgers, chili, meatloaf etc, I mix 70/30 ground beef with venison at a 50-50 ratio. Venison is extremely lean, and this ground venison has a lower fat content (5%) than most ground meats you can buy at the grocery store. Frying a venison burger in a cast iron skillet will help hold it together better than grilling it on wire grates. If you choose to grind large bulks of meat beforehand, I suggest vacuum sealing that ground meat instead of using the typical freezer bags/sleeves for long term storage. But first, you must remove the bone from the meat. Save the loins and tenderloins for your grill, and use only the quarters for grinding. Haynes Shelton debunks the common belief that you must have big, fancy equipment to plant food plots. Add the ground beef and cook until no longer pink. Most off-putting flavors in venison is stored in the animal’s fat. Stop adding fat to your healthy ground game meat, you don't need it. If you're looking for the "best" deer rifle, the good news is there are a lot of very good. Whitetail deer probably represent more protein hitting the table than any other game species in. For small batches of ground venison, this method works very well and can be utilized for all kinds of meat. Fat equals juiciness and flavor, which is why the lean-to-fat ratio in … Silver skin is tasteless and does nothing to enhance ground meat. Freshly ground meat is the best ground meat. Some people grind their meat twice, but I do it only once through the coarse die. I prefer grilled burgers, so I'll go through that method. Reproduction in whole or in part without permission is prohibited. These bags are not airtight, and your ground meat will not last as long in the freezer. For anyone wanting to increase their protein intake, venison is one of the best meats … Also included are a step by step mixing, stuffing and smoking procedures. Save the loins and tenderloins for your grill, and … It’s purely personal preference. While we usually go 80/20 or so venison-to-bacon when grinding the two together, these sliders kick up the bacon ratio to about half. Grind venison and bacon once, mix together by hand, dissolve seasoning in about a cup cold water, add to meat and mix again. Copyright © 2021 Field & Stream. Cook bacon in a skillet over medium heat until brown and crispy. All Rights Reserved. You don’t have to worry about overcooking ground meat, and you don’t have to wait hours for a slow cooker to do its magic. *Note that if you order 50# or 100# it comes in one big bag. This segment features Gordon Whittington's very first on camera hunt for North American Whitetail. I always add about 15-20 percent fat if I’m making hamburger or kebabs, which makes the meat juicier and more flavorful. I rarely use the fine die, unless if I plan on making ravioli filling or something that requires a smoother texture. Heat your grill on high and be sure to scrape … Each type is made of trimmings from that specific primal cut. An … Transfer the bacon and beef to a large dutch oven or heavy pot. Subscriber Services. Add to the bacon and bacon … Chill in your freezer for about 30 minutes or until the meat becomes firm to the touch, but not frozen through. Considering Adding Fat to Your Venison. On this edition of "Deer Dog," Jeremy Moore discusses the role scent plays when it comes to tracking and how to incorporate it into your training. For the fat, we usually use bacon. This will help prevent bacteria from growing, as well as help your grinder work more efficiently; soft, sticky meat is more difficult to mince than firm meat. For sausages I always use pork. 80% lean ground chuck (shoulder) will be the juiciest and most flavorful. Simply mix ground raw bacon into your burger. For example, a fillet knife designed for processing fish would be much too flexible for getting around a deer’s thick bones and joints. Here is what you need to do for the best ground venison. Too fine and ground meat takes on a mealy texture. Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef. You can play with different ratios to find what you like best. Fit the grinder with the coarse ground die, and once ready, add the chilled wild game and fat into the tray and grind together. High In Protein. For patties I use 20% bacon ends and pieces with 1t High mountain burger seasoning per pound of venison. For better control and power, a sharp, stiff boning knife or a fillet knife works best on deer. re: Ground Venison to Fat Ratio Posted by CommunityCollegeFTW on 11/26/18 at 8:23 am to Datfish Just for an alternative I always go 90 venison 10 beef fat. Try not to handle the meat more than you have to, to keep it cold and firm. I’ve found that while old whitetails don’t make the best steak dinner, they do make delicious, flavorful ground meat. Make sure to remove as much fat as possible from the meat. You can go for a 50/50 ratio if you wish, mixing 8 oz ground beef with 8 oz bacon.But I like to keep things a bit less fatty and salty, but still delicious, by mixing 4 oz of bacon into 1 lb. Follow the previous steps, except cut venison into smaller pieces than normal, and pulse the semi-frozen meat (and fat, if desired) in small batches to prevent overwhelming the machine. Many people skip this step, but I find that removing it creates a better product in the end. All rights reserved. When you grind your own beef you have the choice of which cuts of meat to use, while store-bought ground beef may contain meat from thousands of cows. Our seasoning mix is specially formulated to add flavor to your Thoroughly read the instructions that came with your grinder. Wild Chef David Draper has been processing his own (and others) deer and elk for about a dozen years and has viewed adding some type of fat to A burger with bacon ground into the meat offers the same taste as a bacon cheeseburger, but without the bacon sliding off the burger when you take a bite. For the most part, I like my ground meat coarse and meaty. All North American Whitetail subscribers now have digital access to their magazine content. Field & Stream may receive financial compensation for products purchased through this site. To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine. That's simply not the case; he's how to plan and plant food plots on a budget with small equipment. This ensures that I’m cooking with freshly ground meat every single time, especially since I enjoy my burgers on the rarer side. Place meat pieces onto a cookie sheet lined with parchment paper, making sure they don’t touch. I find … But for recipes such as taco meat, meatloaf, meatballs, meat sauces, etc., I do not add fat, especially if the meat requires simmering in a sauce or has other moisture-enhancing ingredients in it such as egg, milk and/or breadcrumbs. of ground beef.I normally go for 85/15 lean ground beef, but if all you have is extra lean ground beef (93/7), that should work too.Normally I would say that extra lean ground beef is not fatty enough to produce goo… Many people have the mistaken notion that mature bucks have one area where they spend their... Nowadays, a deer hunter has a lot of rifles to choose from, but a trip down memory lane turns... What can you do to ease the physical and mental rigors of being caught at full draw? Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef. Depending on what you’re planning to cook, you may want to add fat to your ground venison. Also, venison fat is the kind that unpleasantly coats your palate with a waxy texture. I’ve also found that too much silver skin can prevent your ground venison from binding together for recipes such as burgers and meatballs. salt, chopped parsley, bacon, juniper berries, olive oil, worcestershire sauce and 6 … Grill patties on the preheated grill until desired doneness is reached, about 5 minutes per side. Usually that means 12 pounds venison, 3 pounds bacon ends and pieces, 12 t or 4T seasoning. You can substitute the bacon for 3 pounds of beef fat or 5 pounds of pork roast fat, but I wouldn't because it is simply out of sight with the bacon. As mentioned previously, grinding meat creates lots of surface area where bacteria can attach and grow. An entire beef carcass will yield about 15-20% of its weight in trimmings. For treatments such as steaks and roasts, does and young bucks are often preferable. Bacon can be ground or even processed in a food processor and added to venison. 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