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Venison #7464676
01/18/22 12:34 PM
01/18/22 12:34 PM
Joined: Jan 2011
Posts: 329
NE Mississippi
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GRP Offline OP
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GRP  Offline OP
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Joined: Jan 2011
Posts: 329
NE Mississippi
I harvested a medium sized doe yesterday, and I want to try my hand and grinding it up myself instead of taking it to a processor. My question is, do I HAVE to mix beef fat? I won't need it to mold into patties or balls, my family's fave uses of ground venison are chili, spaghetti, taco soups, and casseroles. I'll be cutting up and cubing, I'll check back this evening. Thanks in advance, you guys are awesome!


For by grace are you saved by faith, and not of yourselves, it is the gift of God.
Re: Venison [Re: GRP] #7464678
01/18/22 12:40 PM
01/18/22 12:40 PM
Joined: Dec 2006
Posts: 14,812
Rodney,Ohio
SNIPERB🦝 Offline
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SNIPERB🦝  Offline
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Posts: 14,812
Rodney,Ohio
No. Only time you need to add fat is if you want to make hamburgers or sausage. Anything that is "loose" doesnt require fat unless you just love beef or pork fat. Adding fat also reduces shelf life in freezer

Re: Venison [Re: GRP] #7464679
01/18/22 12:42 PM
01/18/22 12:42 PM
Joined: Aug 2011
Posts: 499
Northern MN
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atrapper Offline
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Posts: 499
Northern MN
Youíre going to get lots and lots of opinions on this. The short answer is no. Grind it up, fry a handful up and taste it. If you like it, perfect, youíre all set.
Iíve mixed my venison with beef burger, beef tallow, pork shoulder, pork fat, and bacon. My personal preference is to mix my venison with 15-20% bacon ends and pieces.

Re: Venison [Re: GRP] #7464681
01/18/22 12:43 PM
01/18/22 12:43 PM
Joined: Oct 2011
Posts: 83
Metro Minnesota
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MNSouthPaw Offline
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Metro Minnesota
I never add fat to my grinding. I trim my venison very well and remove all fat. This way my ground venison will work in any way, I can add fat when thawed if needed. I also cube alot for stews. My venison is farmland so I have little game flavors.
Josh

Re: Venison [Re: GRP] #7464684
01/18/22 12:44 PM
01/18/22 12:44 PM
Joined: Feb 2021
Posts: 719
Wisconsin
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Mad Scientist Offline
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Joined: Feb 2021
Posts: 719
Wisconsin
Itís really up to your taste buds.I normally donít add fat but will sometimes mix a pound of venison with a pound of grass fed beef at cooking time.Depends on venison supply also.I do mix bacon in for hamburgers though.Iím kinda heavy on the bacon.2parts venison 1 part bacon and grind 3 times.Just my 2 cents.

Re: Venison [Re: GRP] #7464685
01/18/22 12:46 PM
01/18/22 12:46 PM
Joined: Sep 2013
Posts: 12,564
Green County Wisconsin
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Green County Wisconsin
my favorite bone out video

get the meat off the bones cut the extra tallow off , cut in strips that fit in your grinder and grind . then vacuum pack if you can it keeps several years vacuum packed and frozen

I keep the back straps and tenderloins to make little medallion steaks and grind the rest , if my youngest wants to make jerky the rounds get cut into thin a strips as I can get with a knife

if you can lay your meat on cookie sheets or meat lugs and get it close to frozen it grinds faster

we add no other beef or pork or fat , great in chili , sloppy joe's / Sloppy Doe's , stew, meatloaf and tacos



America only has one issue, we have a Responsibility crisis and everything else stems from it.
Re: Venison [Re: GRP] #7464686
01/18/22 12:46 PM
01/18/22 12:46 PM
Joined: Dec 2021
Posts: 108
Alberta
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Norwestalta Offline
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Alberta
I do all my own wild game processing (elk,deer,moose) and don't add anything to my ground meat but I think it'll all depend on your preference.

Re: Venison [Re: GRP] #7464688
01/18/22 12:49 PM
01/18/22 12:49 PM
Joined: Sep 2013
Posts: 12,564
Green County Wisconsin
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Green County Wisconsin
a good grinder is a long term investment in doing your own meat

I have an LEM #12 big bite 3/4 hp have had it since around 2009 and still runs like new , they have replacement knives and plates available when you do wear out a set also the nylon thrust washers that is the wear point


Horn a member here can get you set up with knives , a meat hook and a scabbard. the meat hook is a real hand saver

Last edited by GREENCOUNTYPETE; 01/18/22 12:54 PM.

America only has one issue, we have a Responsibility crisis and everything else stems from it.
Re: Venison [Re: GRP] #7464689
01/18/22 12:50 PM
01/18/22 12:50 PM
Joined: Dec 2006
Posts: 41,525
Northern Maine
Bruce T Offline
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Bruce T  Offline
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Joined: Dec 2006
Posts: 41,525
Northern Maine
No.I never have.


Nevada bound
Re: Venison [Re: GRP] #7464700
01/18/22 12:57 PM
01/18/22 12:57 PM
Joined: Jan 2007
Posts: 3,536
Northern Minnesota
BernieB. Offline
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Northern Minnesota
Originally Posted by GRP
I harvested a medium sized doe yesterday, and I want to try my hand and grinding it up myself instead of taking it to a processor. My question is, do I HAVE to mix beef fat? I won't need it to mold into patties or balls, my family's fave uses of ground venison are chili, spaghetti, taco soups, and casseroles. I'll be cutting up and cubing, I'll check back this evening. Thanks in advance, you guys are awesome!


No you do not have to but it's a lot harder to cook if you do not. You'll probably add butter or oil in order to fry it so you might as well add some fat. I use ribeye fat and it not only improves the flavor, but it also makes the meat a lot easier to cook whether you are making patties or just loose meat. Fat is good for you and really improves the meat in a lot of ways in my opinion.


Re: Venison [Re: GRP] #7464704
01/18/22 01:02 PM
01/18/22 01:02 PM
Joined: Dec 2006
Posts: 12,065
MN, Land of 10,000 Lakes
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MN, Land of 10,000 Lakes
If you grind the venison, add some other type of meat to make a few patties, it would be smart to have some of the ground venison in 1 pound packages. Because once you thaw the ground venison, you can't add the other meat and then re-freeze it. We grind our venison and do that. So, when we want to make burgers, we will add regular ground beef. Venison is too lean for grilling on its own. The addition of regular ground beef keeps it together, IMO.


NATO announced today they will be sending Will Smith to deal with Vladimir Putin.
Re: Venison [Re: GRP] #7464705
01/18/22 01:05 PM
01/18/22 01:05 PM
Joined: Dec 2006
Posts: 50,470
Minnesota
330-Trapper Offline
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Minnesota
We add 1/3 fatty pork


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Re: Venison [Re: 330-Trapper] #7464737
01/18/22 01:30 PM
01/18/22 01:30 PM
Joined: Dec 2006
Posts: 2,154
Tug Hill, NY
Redknot Offline
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Tug Hill, NY
Originally Posted by 330-Trapper
We add 1/3 fatty pork

Same here..


~Illegitimi Non Carborundum~
Re: Venison [Re: GRP] #7464778
01/18/22 02:10 PM
01/18/22 02:10 PM
Joined: Mar 2012
Posts: 3,119
meadowview, Virginia
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meadowview, Virginia
My answer is "No, I never have." We don't make burgers from our ground vension. My wife does make venison meatballs but most of the ground is used for chilli, tacos, and lasagna.

I don't understand those who say it is up to your taste buds. Does that mean they don't like backstrap or roasts because they can't add beef or pork fat to it???

Re: Venison [Re: EdP] #7464782
01/18/22 02:16 PM
01/18/22 02:16 PM
Joined: May 2011
Posts: 12,472
Oakland, MS
yotetrapper30 Online content
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Posts: 12,472
Oakland, MS
Originally Posted by EdP
My answer is "No, I never have." We don't make burgers from our ground vension. My wife does make venison meatballs but most of the ground is used for chilli, tacos, and lasagna.

I don't understand those who say it is up to your taste buds. Does that mean they don't like backstrap or roasts because they can't add beef or pork fat to it???



I think when they say taste, they don't really mean "flavor". Ground deer, or beef, without any fat added... will be dry. It's that dryness people are referring to when they say taste. Steaks, on the other hand, aren't dry like that due to cooking them to no more than medium. Some roasts ARE dry, but people tend to cover that up with gravy, broth or what have you. Buy a package of 97/3 ground beef. If you like that, you'll probably like venison without added fat.

To the OP, since all your meat will be ground for browning crumbles in a skillet, you can add fat (lard, butter, etc) to the frying pan when you cook it if desired.


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Re: Venison [Re: GRP] #7464789
01/18/22 02:31 PM
01/18/22 02:31 PM
Joined: Dec 2006
Posts: 2,154
Tug Hill, NY
Redknot Offline
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Posts: 2,154
Tug Hill, NY
Angela, the pork that I put into my burger is in large part for the pattie to stay with together!! Goes the same for meatballs, but with those eggs help too...Just the way I roll...


~Illegitimi Non Carborundum~
Re: Venison [Re: GRP] #7464811
01/18/22 03:00 PM
01/18/22 03:00 PM
Joined: May 2010
Posts: 2,385
The great cage state Colorado
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Monster Toms Offline
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The great cage state Colorado
10-15% pork butt or picnic roast added to every wild game burger we grind. Especially for brats.






Re: Venison [Re: GRP] #7464851
01/18/22 03:55 PM
01/18/22 03:55 PM
Joined: Aug 2010
Posts: 8,527
Asheville, NC
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charles Offline
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Asheville, NC
I add 20% beef fat. We have for 50 years. Never make burgers but sometimes make meatballs. Good fat is better than just any old fat.

Re: Venison [Re: GRP] #7464884
01/18/22 04:29 PM
01/18/22 04:29 PM
Joined: Apr 2017
Posts: 1,566
SE Kansas
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Len Dunham Offline
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Posts: 1,566
SE Kansas
No you don't have to just grind it.

Re: Venison [Re: GRP] #7464901
01/18/22 04:51 PM
01/18/22 04:51 PM
Joined: Jun 2010
Posts: 12,778
Iowa
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Joined: Jun 2010
Posts: 12,778
Iowa
I just got this out of the freezer. Going to be too cold to play outside for a few days so I'll use this pork fat I saved from trimming pork butts I smoked for a wedding earlier this fall. I'll grind it to add to the ground deer for summer sausage and/or sticks and use some of the deer as is for jerky. My family doesn't care for it in place of ground beef but processed it's pretty good!

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