I showed a co worker some pics of my BBQ and she just gifted me with about 2 pounds of ground elk and 2 pounds of ground deer and brisket (she calls it 'disket'). With only 2 pounds of each, I don't have a wide margin for error. She tells me that both are 'grill ready' and fat content is good for burgers. Can anyone provide insight on the best way to prepare/cook these for a newb who's never prepared game before?
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I have been doing quite a bet of wild game lately. My friend gave me 1/2 of a deer.
For the Venison Slow n Sear reverse sear with 3/4 chimney of KBB. Salt just before putting on the grill. I like my venison medium rare on the medium side. However the experts say wild game should hold 160 degrees for at least 3 minutes or so. Sometimes I mix in some caramelized onions to add a little sweetness.
Double check the fat content. If it looks really lean I chop up some bacon fat and throw it in the mix so it will cook nicely. Sous Vide will work nice for the deer and elk meat too. Below is some bear burgers I did but the concept is the same.
I can't wait to see your final product.
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my father in law gave me several packages of elk burger. just make them like a normal burger. they do taste a little different but are quite good. i didn't notice any difference in the outcome when treated like a normal beef hamburgerComment
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I've always struggled with Venison Burgers. To the point where I now use ground venison mostly for chili and meatloaf. It's kinda my boogeymen meat so to speak. I look forward to reading about your results, and the comments from others. Cheers!!Comment
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Just remember, any wild game that eat's meat can be contaminated with trichinosis, so that meat must be cooked to a minimum of 160*. (especially bear)Comment
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Bear yes, but not so with cervids (deer and elk). They do not eat meat and are not known to carry trichinosis.Last edited by HorseDoctor; April 14, 2017, 08:54 AM.
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My golfing buddy gave me some venison back strap and some ground venison. The back strap was marinated overnight and then onto the grill to medium rare. Excellent. The pound of ground venison was mixed with a pound of grass-fed beef and a pound of ground lamb into a meatloaf. The meatloaf went into the Rec Tec and smoked at 375° until thermometer read 160°. Best meatloaf I have ever had!Comment
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I do a lot of venison (deer and elk mostly) and burgers are always a big hit. Great burger starts with processing. I butcher my own so I have pretty much complete control of the process. All fat and the majority of the "silverskin" is trimmed from the venison prior to grinding. I add 10% (by weight) of choice or prime beef fat trim for flavor (not the kidney fat/suet). I get that from a local butcher. Strangely, my 90% lean is much redder than any 90% I've seen in a grocery store.
Far and away my favorite way to do burgers is to do them in 1/2# pattys close to 1" thick. Season with seasoned salt (Nature's Seasoning from Morton) and fresh ground black pepper. Grill over HOT coals to medium rare, medium if you must. Do not overcook! I like to add a little hickory to the coals for burgers but they are only on for less than 10 minutes so don't get a strong smoke. Wife loves cheese on hers, I eat my cheese while watching them cook. A fresh garden tomato and a slice of sweet onion puts them over the top!
bcostlow Your elk & deer burger with added brisket should be great! Make burgers that look like nice thick tenderloin fillets and treat them that way! Just do not overcook them! Enjoy!Comment
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