Venison is deer meat. Here in Kentucky we all love the hormone-free, organic, non-gmo, FREE food that comes from our land.
Grinding, preparing and cooking venison meat is something I’ve been doing for as long as I’ve been married (which is over 20 years).
I’m particularly proud of my venison burgers, probably because they don’t taste like venison. They don’t taste gamey. They are mild, juicy and tender. If I didn’t tell you, you most likely wouldn’t even know it was deer meat.
Venison burgers are notoriously game-y, dry, and they smell funny when you cook them.
Not mine.
For step-by-step instructions with pictures go here.
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Happy Hunting!
Candi
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- venison cut into 1-2 inch cubes
- Pork Fat cut into 1/2 inch cubes
- Salt to taste
- pepper to taste
- Lard or Bacon Grease for frying
Ingredients
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To make Ground Venison:
Feed venison pieces into meat grinder. Evenly distribute roughly 15% cubed pork fat with the venison. Continue to add venison and fat into grinder. Perfectly marbled ground venison will pour out of your grinder.
To cook Burgers:
Shape ground venison into patties. Liberally salt and pepper both sides of burger.
Next, heat up your cast iron skillet (medium-high heat) and slap a big spoonful of lard into it (if you don’t have any lard, you can substitute bacon grease. Why you should save your bacon grease: here).
Once the lard is melted drop in your burgers and fry to perfection. 3-4 minutes per side does the trick around here.
