Making Venison Delicious - Bacon Burgers
I shared my tip of making venison delicious for everyone - as jerky a few months ago. I have discovered another way to make even liberal voting, tree hugger, Hillary supporters love whitetail venison and ask for more. You can use this for just about any game meat too.
When you butcher your whitetail (yes you CAN do this yourself) don't worry about making butcher's cuts into loins, chops, and roasts. Just concentrate on keeping the meat chilled, clean, and free of all contact with what is inside the stomach and intestines. Once your deer is skinned and gutted, go ahead and give it a quick rinse to wash away loose hair, blood, or any stray dirt speck. Then just begin to cut the meat off the bones and remove all the fat that you can. You don't want the fat. This is what holds that 'gamey' flavor that non-hunters by and large find unpleasant (and so does my family). Just debone the meat and trim the fat off putting the rest into gallon sized freezer bags. Just get as little air in as you can and close the bag, pop it in the freezer and wait until you are ready to make hamburger at any point in the next year or so.
You can use one of those antique hand grinders, but it is well worth the price of getting an electric meat grinder. For the price of paying a butcher to process just one deer - you can get this tool that makes every deer in the next decade easy to process. It will save you money.
Take your gallon freezer bag out and let your venison thaw or at least semi thaw enough so that you can cut it easily. I like leaving the meat semi frozen when I start working with it so that it is stiff and easy to handle. If there is blood in the bag when it thws, pour it off and rinse the meat before you start to cut it into strips small enough to fit it in your grinder. Again remove any fat or unpleasant gristle that you find. It is not worth saving an ounce of questionable meat and making the full five pounds taste bad. Throw away anything you have doubt about and grind the clean, good, lean meat.
Set up your grinder and begin making ground meat. Now for the secret weapon. For every gallon bag of venison (about 5 pounds), work in one pound of bacon. Any bacon you like is fine. Run a strip of bacon through the grinder between venison strips. Then massage the ground meat until that delicious salty, pork fat has mixed well with the lean ground venison.
You have just custom blended bacon burger.
Fill quart sized freezer bags and refreeze the portion that you don't want to use soon. Save some out - you will want to try this.
Grill up some bacon burgers and try them like your favorite beef, or bake a bacon laced meat loaf. Throw on some Johnny's seasoning salt, Montreal steak rub, or whatever your favorite grilling spice is. WOW you will not be disappointed.
I served this to my extended family the last two weekends. Everyone asked for more and my Hillary voting, city living sister said it was the best bacon burger that she had ever had. My mom said it was the best hamburger she ever had. With the price of ground beef topping $3 per pound, you just made your wife happy by cutting $100 off the summer grocery bill too. Well done my friend. Well done indeed! Go enjoy the sweet taste of success.