Time to eat!





Knuckle dragger d'jour...

I'll take buckburgers & beer every day.

I'm not even that much of a fan of venison...and that looks pretty damn good to me...

Fish on...

Todd

Sal,

You grind up the whole animal? No chops, no roasts?

Sg

...and did you mix in any pork to give it a little grease?

Fish on...

Todd

Thanks guys.
No roasts.
Just boneless steaks off best parts & burger.
Lots of burger.
What you see in the above photos are two blacktail bucks.

I've been a butcher for 31 years.
This is what I do.
Plenty of guys out there with bad meat stories.

At most meat processing facilities, time is money, they ain't eating it so most of the time they buzz the thing out asap on the bandsaw, which is OK as long as you like gamey tasting meat.
You see the bone marrow of wild game is very bitter & gamey and with each stroke across the bandsaw that marrow is smeared across the face of every single bone in chop or steak.
Time is money and most cannot take the time to remove the silver skin and fat from the burger either, another huge source of gamey flavor.
I just cut up my kid's buck from last week.
ALL BONELESS.
I saved the backstraps and a few pkgs of stew from the sirloin tips.
I love burger (WHEN DONE PROPERLY!) so everything else was boned out, fat & silverside removed and chunked up for grind.
I went down to Safeway & bought about 20 lbs of the fattiest hamburger available and then ground the vennison once.
I opened the hopper dumped in the once ground vennison and added the fatty burger.
I mixed the combo for about four minutes then ground the combo a second time.

Dude.

You're making me hungry.

Wow, that looks awesome. Great tips regarding the prep too.

How do you like your venison/beef burgers prepared? Do you have a recipe, and how done do you make it?

I like venison steaks pretty rare, but I have not made any burger out of one, and I got a new grinder for xmas last year so this is the year (if I am lucky enough to shoot a deer).

How do you get the silver skin off, can you peel it or do you have to shave it?

So Sal do you have any cooking/prep tips?

Thx

I'll have to try adding hamburger to the ground deer this year. Thanks for the idea. Been doing my own butchering for years, but always had them grind the burger for me when I had sausage made.

RR, I'll help you make burger. Just bring the grinder over.

Lazy hunter's breakfast sausage - 50/50 ground venison to Jimmy Dean's sausage. Pan fry.

No secret recipes here.
I'm a real basic cook.
Kind of like the crewcheif on a racecar.
Though he knows every minute detail of the machine, he don't drive it.
That job is for a chef not a butcher!

Thanks for the info Salmonella.

Thats what she said.