venison burgers?????

brieny1000

hi all
just after getting a few pounds of lovely fallow mince. would anyone have a nice easy recipe for burgers?

Trojan911

brieny1000 wrote: »

hi all
just after getting a few pounds of lovely fallow mince. would anyone have a nice easy recipe for burgers?

You could try here but it is an insult to such fine meat, in my opinion, to make burgers out of it.

Each to their own, I suppose.........

marlin vs

A pound of mince, half a small onion, 1 egg , a sprinkle of soya or worchester sause, mix it all together and divide it into 4 pieces, press it into burger shapes, cover them with flour (so they won't stick to the pan) and fry, if you haven't any of the sauces do without it, they'll still be lovely, that's about the easiest recipe you'll get, you don't have to have a press full of herb's, but if you do, mix anything that you like in and experiment.

BryanL

we always get the small off cuts and such made into mince with a bit of lamb fat put through it as well.
You still have all the normall joints and cuts of meat but some Tasty burgers:D

marlin vs

Trojan911 wrote: »

You could try here but it is an insult to such fine meat, in my opinion, to make burgers out of it.

Each to their own, I suppose.........

I was just getting ready to mince some for myself, but I only use the meat off the shin's or pieces I cut away from around damaged meat, I either stew it or mince it.

jwshooter

try venison meat loaf
.. use a small cooking tin or dish 8" long 4x4 wide and tall .
use enough mince to just fill the tin .
ingredients mince ,a hand full of bread crumbs ,black,white pepper, a egg ,a well chopped onion chop a few well chopped mushrooms . i like a good shake of chilie flakes alsoor what ever you like .mix it up well.
line the tin of dish with streaky rashers and cover in rashers also
cook in the oven till done .
lovely hot or cold

Trojan911

marlin vs wrote: »

I was just getting ready to mince some for myself, but I only use the meat off the shin's or pieces I cut away from around damaged meat, I either stew it or mince it.

Stew is great, I do that myself. Stunning result, if I may say so myself, last week. I just wouldn't make burgers out of it.

Must get a couple of deer soon, running low on venison & season nearly over............. Nice cuts btw....

marlin vs

I'm just after sitting down to a couple of venison heart's done in a chilli sauce, old animal's, have a look at the fat on their heart's, I better go and get my cholesteral checked, nothing wasted.I sometimes mix the heart meat into the mince.

brieny1000

cheers lads.
might try the meat loaf as well jw..
notall that gone on stews trojan and herself
and the young lad love the burgers any time we are given
some... if it gets them eating game im happy
cheers again

Trojan911

brieny1000 wrote: »

if it gets them eating game im happy
cheers again

Actually, that's a good point.

lordarpad

I like the tip with the lamb fat for the burgers, makes the juicier and easier to fry. Also fat carries taste. I'd season with salt and freshly ground pepper, and also add egg.

jwshooter

no to lamb fat the smell of it ,get pork belly

Double Barrel

I like big burgers! So 3/8 -1/2 pounders of venison only.

Rub each patty with a coating of Olive oil - Sprinkle with Garlic granules to taste. Add fresh ground pepper to taste. DO NOT ADD SALT! ……. Yet.

I prefer burgers cooked to a rare or medium-rare: Red or Reddish pink center and soft to the touch when pressed on with a finger.
I like big burgers as they stay juicy and do not dry out as much.

Cooking:

DO NOT OVERCOOK!!!!

Grill in a black iron skillet over medium-high heat turning twice during the cooking process. .......DO NOT OVERCOOK!!!!

Optional : A slice of Swiss cheese applied after the last turn.

Buttered & grilled split soft Vienna rolls. Butter each side of bun and toast on the grill until lightly browned.

Serve with lettuce and a slice of tomato on a roll or a fresh fruit or lettuce salad

Good tip on the fat. Sometimes I mix in a little ground beef, lamb or pork- 30%+ fat

John Griffin

Double Barrel wrote: »

I like big burgers! So 3/8 -1/2 pounders of venison only.

Rub each patty with a coating of Olive oil - Sprinkle with Garlic granules to taste. Add fresh ground pepper to taste. DO NOT ADD SALT! ……. Yet.

I prefer burgers cooked to a rare or medium-rare: Red or Reddish pink center and soft to the touch when pressed on with a finger.
I like big burgers as they stay juicy and do not dry out as much.

Cooking:

DO NOT OVERCOOK!!!!

Grill in a black iron skillet over medium-high heat turning twice during the cooking process. .......DO NOT OVERCOOK!!!!

Optional : A slice of Swiss cheese applied after the last turn.

Buttered & grilled split soft Vienna rolls. Butter each side of bun and toast on the grill until lightly browned.

Serve with lettuce and a slice of tomato on a roll or a fresh fruit or lettuce salad

Good tip on the fat. Sometimes I mix in a little ground beef, lamb or pork- 30%+ fat

I worked in the meat industry for a few years and have done courses on meat hygiene. Never eat burgers or minced meat product unless they are fully cooked and the juices run clear. I love rare venison steak or a roast.

E-coli and samonella are bacteria that will make you very very sick and can be fatal in some cases. E-coli is present in the intestines of animals, if it comes in contact with meat and that meat is cooked it is then harmless, it is only on the surface of the meat and cannot penetrate the meat.

If the meat is minced and E-coli was on the surface it is then mixed throughout the batch. If not fully cooked the bacteria are not killed and they will make you seriously sick. You'll get away with it for a while but eventually you will make somebody or yourself very sick.

marlin vs

Done my mince 10 lb venison and just under 2 lb mutton suet, nothing to do now but to freeze it and eat it, nice on the barbeque come the summer.

.

lordarpad

John Griffin wrote: »

I worked in the meat industry for a few years and have done courses on meat hygiene. Never eat burgers or minced meat product unless they are fully cooked and the juices run clear. I love rare venison steak or a roast.

E-coli and samonella are bacteria that will make you very very sick and can be fatal in some cases. E-coli is present in the intestines of animals, if it comes in contact with meat and that meat is cooked it is then harmless, it is only on the surface of the meat and cannot penetrate the meat.

If the meat is minced and E-coli was on the surface it is then mixed throughout the batch. If not fully cooked the bacteria are not killed and they will make you seriously sick. You'll get away with it for a while but eventually you will make somebody or yourself very sick.

*g* you are talking to somebody who eats steak tartare. I really think the panic over raw mince is way overdone. mince the meat freshly when you need it, follow good hygiene.

Mellor

MMMmmmm, this thread just makes me hungry, and makes me sad that I don't have a source of venison

marlin vs

lordarpad wrote: »

*g* you are talking to somebody who eats steak tartare. I really think the panic over raw mince is way overdone. mince the meat freshly when you need it, follow good hygiene.

I'm with you on that one.

http://www.youtube.com/watch?v=ufka7GQ7sNw

A friend of mine makes the best "Bambi Burgers" you've every tasted! They're so much better than a standard beef burgers. Not sure of his recipe, though...

brieny1000

marlin vs wrote: »

A pound of mince, half a small onion, 1 egg , a sprinkle of soya or worchester sause, mix it all together and divide it into 4 pieces, press it into burger shapes, cover them with flour (so they won't stick to the pan) and fry, if you haven't any of the sauces do without it, they'll still be lovely, that's about the easiest recipe you'll get, you don't have to have a press full of herb's, but if you do, mix anything that you like in and experiment.

cheers marlin
went with yours and loved by all:):)

John Griffin

I really think the panic over raw mince is way overdone.

:D:D Deadly pun:)

lordarpad wrote: »

*g* you are talking to somebody who eats steak tartare. I really think the panic over raw mince is way overdone. mince the meat freshly when you need it, follow good hygiene.

As i said, I love my rare steaks and roasts. I will eat a blue steak also. It doesn't matter how fresh the meat is before you mince it or how freshly minced it is, if it is contaminated it is dangerous. It is the most common cause of food poisoning. I make venison burgers for the summer BBQ's, I make sure they are cooked fully (not cremated), I don't want to make my friends and family sick and even though i have taken the greatest of care in preparation of my burgers from the gralloch to the plate, I am just not willing to take the risk. And i certainly wouldn't encourage anybody else to either. But i refuse point blank to cook venison steaks anything other than rare:) maybe medium -rare at a push:)

Sparks

John, what if you seared the venison in the pan for a few seconds, then chucked it in the mincer? (I'm thinking of how some restaurants do carpaccio, instead of a raw fillet sliced, they sear the outside *very* quickly to kill any possible bugs and then slice it - but more than a mm or two into the meat, it's raw).

John Griffin

Yeah that would work, thats why the restaurants have this practice. The bacteria cannot penetrate the meat so searing the outside on high heat does work, same theory as blue steak.

Mellor

Sparks wrote: »

John, what if you seared the venison in the pan for a few seconds, then chucked it in the mincer? (I'm thinking of how some restaurants do carpaccio, instead of a raw fillet sliced, they sear the outside *very* quickly to kill any possible bugs and then slice it - but more than a mm or two into the meat, it's raw).

This is how i'd do it.
I've also heard of people dipping it into boiling water so as not to char it or dry it out.

Would apply to burgers, tartar and carpaccio

lordarpad

rub with medical alcohol by way of marinade

Story Man

We are having an end of shoot barbecue. The venison burger idea sounds good to me!

SM

Jonty

MODS LOCK THREAD!!!


ME HUNGY!!!!

It wasn't me!

Jonty wrote: »

MODS LOCK THREAD!!!


ME HUNGY!!!!

Agreed, and my local speciality butcher went out of business, so I need another way to get venison between now and next september, and I've accumulated several ideas I want to try.

Jonty

It wasn't me! wrote: »

Agreed, and my local speciality butcher went out of business, so I need another way to get venison between now and next september, and I've accumulated several ideas I want to try.

Section 42!!

It wasn't me!

Jonty wrote: »

Section 42!!

I don't think "craving for venison" is one of the reasons they're granted. Need to find someone with too much deer and not enough freezer.

Story Man

I was offered eight legs of venison last night for £40 stirling the lot!

I thought that was too dear though.

SM