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Cooking Venison Burger Frustration


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#1 Whitetiger

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Posted 26 November 2013 - 08:58 PM

I'm trying something new. Making Venison meatballs with the family recipe. But unlike beef, it doesn't render out. Having hard time telling if it's done or not. Beef I can just look & tell. First time for everything I guess.

#2 Whitetiger

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Posted 26 November 2013 - 09:01 PM

Ohh and here's the recipe 1 small onion grated & sautéed in 1/3 cup butter 1 lbs burger Bread crumbs 1/2 cup milk 1 egg 1 tsp salt 1/4 tsp nutmeg Dash all spice Mom cooked them on the stove top but I prefer baking them till done. Great hot for a meal or cold for a snack.

#3 J Gabel

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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.





#4 PA RIDGE RUNNER

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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. 


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#5 Whitetiger

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Posted 30 November 2013 - 09:00 PM

They turned out ok but seasoning seems better suited for beef flavor profile then venison.

#6 sschneid73

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Posted 03 December 2013 - 02:02 PM

Sounds good! Something new to try anyway.




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