the right grind

20% bacon fat and 80% venison , ground to hamburger fine.
a well done thin burger out of this stuff is about as good as a burger WILL EVER get ,I tell ya .:highfive
we do about 30 lbs of it at a time and use it for all our ground meat recipes .
but for sure in the end , the hamburgers are just outrageous GOOD :cheers2
besides smelling so good you about go to heaven when it hits your nostrils as it cooks....
it makes your taste buds lose their lil taste bud minds when it hits you in the mouth :Rofl

I know that is good. The venison hamburger we've had before was like that with bacon fat. Tasty for sure. Haven't had any in a long time though.

I like venison burger better than beef I tell ya! :ThumbsUp

They are good. Been doing it that way for a while now. But I just mix it when we have burgers. I prefer the other items with just pure venison.

4:1 is a great ratio. We use to use fatty pork roast or bacon. Last 2 years we have used beef suet and it works better for us.

Hard to beat a venison burger

I do the same thing at about 12% to 15%. If you go to WinDixie they sell what is called "bacon end pieces". They're packaged by the 3lb. pack and are $6.00 each. . .can't beat that price. I whole heartedly believe the bacon/venison ground burger was sent from the Gods!!!

beef fat was my thing years ago , then it was difficult to get at one point and we used pork belly and bacon and never looked back :highfive

I haven't seen any boxes to bacon ends a pieces in a long time. I used to fry it up crispy and chop it into bacon bits.

we killed a lot of deer last season and pork was outrageous at time so my son, who would rather process than actually kill them leaves that to me and his crew, just ground up all the venison and froze it. Now he bought bunch of pork butts that are reasonable and then will grind it all up together and man his various sausages, italian, breakfast, sacidas? are outrageously good and will get us thru all this insanity caused by the idiots running things and pushing prices much higher thru historic inflation.

It's nice to have a couple of freezers full o venison backstrap, steaks and ground plus lots o fish during these times. Supply my family and friends with it as well.

If I only had a green thumb I swear that there would be just the bare minimum I would go into a grocery store for. Meats and a few other odds-n-ends that Mother Nature provides, I truly enjoy. . .harvesting, preparing and above else eating with good people around me.

We don’t buy hamburger. We grind our own venison with 15-20 % beef fat. And it is so moist but there is zero fat in the pan to drain off like store bought. Have to try grinding with bacon for burgers once.


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Originally Posted by chippewa

We don’t buy hamburger. We grind our own venison with 15-20 % beef fat. And it is so moist but there is zero fat in the pan to drain off like store bought. Have to try grinding with bacon for burgers once.


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it makes some delicious tasting and smelling eats for sure in the put it on a bun patty style prep .