Ground Venison

For those of you that process your own game, do you add any beef fat to your ground venison, say 5%-10%? I know when I had deer processed at lockers they would always ask if I wanted 10% fat added and I usually did it just to add some fat to the pan when browning it up. I've know others who ground briskets and mixed it with their ground vension but I don't want that much additional beef, just enough fat to keep the ground venison from drying out while browning it in a pan. Thoughts? Did you just contact your local grocer buthcer shop and ask for the fat?

I use the fat that I get off of the head I beef I buy yearly. If thee is a little beef that is fine but I try to use just the fat to help with binding and to keep it from drying out to much. I see people talk about bacon and such but that is not what I want. It's your call on the % but I like max of 90-10.

In ground venision that I plan on making burgers with, I mix about 20% beef fat.

If I'm grinding it to make sausage, I'll mix whatever percentage of beef fat or pork I feel is necessary for the recipe I'm making.

I could see 20% beef fat for burgers and I have occasionally just added some regular ground beef to my patties for those. However, I'm just packaging this ground venison generically speaking since it could wind up in a pot of chili, enchiladas, spaghetti, tacos, etc, etc. We use ground venison in place of ground beef almost 100% of the time. The exception would be hamburgers, then we either do 100% beef or a combo of beef and venison. Thx. I'll stop by our butcher and place my order for some beef fat. Think I'll try to get the ratio 90% venison to 10% beef fat but error on the side of slightly less fat.

Thats how I roll and I eats good!!!

I get beef trimmings from a local market that processes their own sides of beef (do the same thing for pork). Generally they just throw it away or pay a rendering plant to come pick it up. Most of the time I get it for free.
Then add 2.5# of the beef trimmings to 12.5# of ground venison to give me about a 17% mixture.

I use pork fat from the butcher in my ground venison. I like the taste better. I mix about 75/25, and it always comes out real juicy in burgers and such.

For burgers I do 20% fat. For Chili, hamburger helper, etc (Ground beef replacement) I use 100% venison.

I mixed 16% this year and I think it was a little too much. I think that I will go with 10% on the doe I am going to shoot this wknd and see how that turns out.

This year i put 3 pounds of bacon into about 25 pounds of meat. That puts the mix at 10.7% bacon.

I use straight pork fat. You can get it from HEB. Be careful as a little goes a long way.

none

Add 25% bacon. Make bacon burgers. Thank me later.

x2. I use beef for my burgers and venison in everything else you mentioned. Dont need the fat in those dishes.

I did the 25% for a while have dropped it to 15% and like it better