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Grinding Venison?

If I am making patties, I go 50/50 beef, can still taste the venison, but those that are iffy on it don't notice, if just for me I go about 25/75. I partially freeze the patties so they keep their shape then vacuum seal. If not freezing as patties, I just vacuum seal and freeze pure venison in 1lb bags. Haven't tried bacon, sounds good, but I would grind and mix right before cooking with pork. I haven't had an issue with vacuum sealing pork, but they say not to leave it frozen as long.
 
I don't much anything with it. If I making burger patties I thaw the 100 percent venison and patty it with shredded cheese and some bread crumbs. Helps it hold together. Tastes great
 

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