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Add a photoLast 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.
Ingredientes
- 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
Direcciones
- If the Venison has a strong flavor, soak it in salt water overnight, if no strong animal smell, then you may omit this step.
- Wash and drain the Venison well. Cut into 1" strips.
- Use 4 to one Venison to fat, or you could increase the fat, but 4 or 5 to one seems to work great.
- I put the coarsest blade on the grinder and simply ground the meat all together.
- I couldn't get the lovely proportion the grocer gets, so I had to mix it better after it was all ground.
- 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!
- It was fast, easy and tasty! So don't throw out that tough cut of meat, get a grinder!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2g | |
| Calories 4 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 10mg | 0% |
| Total Carbs 0.86g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.17g | 0% |
