Ground venison mix?

[Blackshear]

I plan on trying something new this year and mixing something with my deer meat this year when I process it .I usely just do straight venison for things such as burgers and spaghetti ...exc. I'm curious to see what everyone else mixes with their deer meat and what ratio you use?

[BlackHogDown]

Brisket for tacos, spaghetti, etc. Bacon for burgers. Just a matter of preference.

[Blackshear]

Brisket for tacos, spaghetti, etc. Bacon for burgers. Just a matter of preference.

Does the bacon help hold it together a little better?

[Cullbuck]

we do 80/20 and add straight ground beef

[Ryan C]

We add a whole brisket. Used to anyway, prices now days may change our routine.

[Chew]

Beef fat from HEB (usually call ahead and they will save you some). Around 80/20'ish.

Bacon ends and pieces tastes good...but for us it got old after the 2nd or 3rd time and we were wishing we hadn't made so much.

[ateague11]

I prefer 80% deer to 20% beef fat

[HogCommander]

I go 75% venison, 25% bacon for burger patties...the bacon holds them together perfectly and obviously adds fat.

For link sausage I use 50/50 venison and pork butt.

[Blackshear]

I go 75% venison, 25% bacon for burger patties...the bacon holds them together perfectly and obviously adds fat.

For link sausage I use 50/50 venison and pork butt.

The bacon sounds good for the burgers i'm definitely gonna have to give that a try!

[Chase4556]

I always did mine at a 90/10 mix venison to beef fat. I’d get the fat from the grocery store, talk to the butchers and they will put it aside.

I’d did 90/10 because most of the things we used the ground for didn’t need much fat. I had beef fat frozen, and would run it through the grinder on our kitchen aid mixer if I needed to add more for a specific recipe.

I did the same if we were making burgers, throw some bacon through the kitchen aid grinder and add it for burgers.

Sausage was a 60/40 venison to pork butt mix.

[Blackshear]

I always did mine at a 90/10 mix venison to beef fat. I’d get the fat from the grocery store, talk to the butchers and they will put it aside.

I’d did 90/10 because most of the things we used the ground for didn’t need much fat. I had beef fat frozen, and would run it through the grinder on our kitchen aid mixer if I needed to add more for a specific recipe.

I did the same if we were making burgers, throw some bacon through the kitchen aid grinder and add it for burgers.

Sausage was a 60/40 venison to pork butt mix.

I don't usely do much sausage but I definitely might try it out this year.

[kd350]

For burger etc. I do 80/20 brisket, just buy a whole brisket and cube it up

[E.TX.BOWHUNTER]

I use brisket at 70-30 if there is a bunch of fat in the brisket. If it’s lean I may go 50-50. I like a 70-30 to 75-25 on the fat ratio.

[EliteDriver]

I go 80/20 venison to bacon ends

[tvc184]

Does the bacon help hold it together a little better?

I had maybe 85/15 of deer/bacon for burgers.

My mother grilled some at her church several years ago and she got rave reviews like, best burgers we have ever had!!

She figured that some people in her church might be squeamish about eating wild animals so she never told anyone except me and my father. They both took their “secret” with them.

But yes, it held together like ground beef and fooled everyone.