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01-02-2013, 08:39 PM
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#26
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Diamond Member
Join Date: Oct 2006
Posts: 4,961
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My vote goes to chili or sausage. We just had venison burgers on Sunday, and while they were ok, there's just something about a burger that isn't right without beef. Last year my mother-in-law made venison chili, which was awesome.
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01-02-2013, 08:51 PM
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#27
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Lifer
Join Date: Apr 2001
Location: Hotel room
Posts: 20,334
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Chili vote here - a local golf course's restaurant has venison chili when it's during/after hunting season.
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01-02-2013, 11:28 PM
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#28
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Administrator
Elite Member
Join Date: Mar 2001
Location: Western NY
Posts: 40,014
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Quote:
Originally Posted by SMOGZINN
The processing plant actually added lard to the mix. It is a common practice.
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"processing plant"?
Any butcher who adds that much lard is ruining it. Usually, it's because the hunter didn't know any better and asked for it (and was charged for it.) Except for hamburgers or when processing it into sausage, hot dogs, etc., there's absolutely no reason to add even a drop of lard to it. For chili, etc., pure ground venison that's about 98-99% fat free is incredible.
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01-02-2013, 11:58 PM
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#29
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Lifer
Join Date: Oct 1999
Location: London, Ontario Canada
Posts: 19,422
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i find pure venison too dry. You need to add some fat, just not crazy amounts.
I miss my Uncle's moose burgers. 
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01-03-2013, 12:01 AM
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#30
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Lifer
Join Date: Dec 2004
Location: SoCal
Posts: 35,850
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Damn, makes me wish I got some venison so I can make my killer chili with it. Yum!
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01-03-2013, 12:05 AM
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#31
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No Lifer
Join Date: Oct 1999
Location: coquitlam, bc
Posts: 54,279
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Mix it with some Beef and make Meatloaf.
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01-03-2013, 03:21 AM
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#32
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Lifer
Join Date: Sep 2001
Location: Central California
Posts: 16,564
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I would recommend mixing/combining it with another ground/processed meat. e.g. ground beef or sausage. A friend of mine makes a few things including chili with a combination of venison and Italian sausage or venison and lean ground beef (reground together). Rocks.
Sounds like it was some sort of processor mistake. i.e. Hey man, there was a mix-up with the lard when we were doing your stuff. Instead of a tablespoon, a whole cup was added.
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01-03-2013, 06:05 AM
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#33
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Administrator
Elite Member
Join Date: Mar 2001
Location: Western NY
Posts: 40,014
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Quote:
Originally Posted by Iron Woode
i find pure venison too dry. You need to add some fat, just not crazy amounts.
I miss my Uncle's moose burgers. |
Only for making burgers. Chili, meat in spaghetti sauce, etc., it's perfect. Though, when browning, you need to add a little bit of water to the frying pan to keep it from really drying out.
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