Cooking Venison Burger Frustration
Posted 26 November 2013 - 08:58 PM
Posted 26 November 2013 - 09:01 PM
Posted 27 November 2013 - 06:14 AM
If your not sure use a temp probe.
problem with venison is most people over cook the heck out of it.
good luck with your recipe.
Posted 27 November 2013 - 07:55 AM
Remember that wild meat is much leaner than domestic meats. I cut all the fat off that I can before making into burger meat but add 10 - 15 percent beef fat when grinding. As Mr Gabel said most people overcook venison and that makes for a tough piece of meat.
Remember the Ark was built by amateurs, the titanic by professionals.
Posted 30 November 2013 - 09:00 PM
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