Fat In Ground Deer

[Deleted]

Ok I've always been told of Guys putting Fat in their Deer meat but I never have.

We bought half a Hog, asked them for some fat. They gave us several pounds. We took and ground it up into our Ground Deer.

My wife made us Burgers today I figured with the fat they would fry up smaller but they didn't. The truth it was the best Burger of any animal I've ever ate.

Rockpile

[Deleted]

I always like to add 1/4th smoked meat to ground, link and/or summer sausage. Raccoon, bear or pork, shoulder, ham or bacon slab, smoked, not cured....James

[paquebot]

Only fat that we've ever added to ground venison came right from the deer. Exceptions have been pork fat added if it's to become sausage. I can see it being needed if the deer is a skinny buck at the end of rut and we've had them a few times. However, have also usually had a fat doe to mix with the lean stuff. In fact, right now I have several gallon ziplock bags of pure doe fat in the freezer just in case we end up with one that needs help.

Martin

[elseesd73]

When my Husband hunted deer and we did our own butchering, we always bought some ground pork or ground our own, to add to the deer meat. We cut all deer fat and sinew off. Ground deer is so dry but pork adds moisture.

[paquebot]

elseesd73, did you ever stop to think that ground deer meat may be dry because it has no fat? That's why I keep some doe fat on hand in case I end up with a skinny buck. Most of our ground venison right now is a 50/50 blend of young buck and old doe. Doe had almost an inch of rump fat and none of it wasted. They were deer from agricultural land and thus considered "corn-fed". I've had venison from northern pine forests that would need a lot of anything else to make it edible to me!

Martin

[ohiodreamer]

We remove all deer fat, too. We've been taught that the "gaminess" is in the fat and that deer fat has a bad taste....this has been passed down for generations. I keep all my beef trimming through the year and just add it to the hunks of venison as I grind. I'll buy good ground pork (grass fed)from the butcher and mix that with my grind without fat to make sausage.

I can't tell the difference between ground beef and ground venison once cooked....even when there is no beef fat in it. Just got 5+ pounds of venison from the library.....ground it up without any extra fat. Still tastes like beef to me - but I know that's not normal. My kids are similar, but they can tell the difference sometimes. They always pick ground venison over ground beef

Without fat any meat is dry. I just bought 93% lean beef. When I made burgers I started by greasing the pan.....or else it sticks and burns.