davetucker Posted February 25, 2008 Report Share Posted February 25, 2008 My family doesn't for some odd reason like alot of venison hamburg(which i love).So when i have the butcher cut up my meat i ask for more cut up into stew meat.I'm not nor is my family a big stew person so we eat it like tips.I guess what i am asking is there anyone who has some simple but tastey recipes for the use of stew meat?Any and all will be greatly appreciated. Quote Link to comment Share on other sites More sharing options...
OJR Posted February 25, 2008 Report Share Posted February 25, 2008 Look at the thread below this one for "Lots of Venison" recipes. I am sure you will find something there! Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted February 26, 2008 Report Share Posted February 26, 2008 Dave, you can use ground for more than just burgers. We make sausage, chili, and jerky from ground. We do not usually do any stew meat. Quote Link to comment Share on other sites More sharing options...
davetucker Posted February 26, 2008 Author Report Share Posted February 26, 2008 made some chille and some lasagna,spaghetti,but for some weird reason the wife doesn't like deer burger she says she can taste the difference,but she will eat the steak.doesn't make sense to me.I'd like to learn how to make some jerky though.,not really a sausage fan myself. Quote Link to comment Share on other sites More sharing options...
Guest Andrea Posted February 27, 2008 Report Share Posted February 27, 2008 Must be the difference in how you season the burger and steak.... Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted February 27, 2008 Report Share Posted February 27, 2008 made some chille and some lasagna,spaghetti,but for some weird reason the wife doesn't like deer burger she says she can taste the difference,but she will eat the steak.doesn't make sense to me.I'd like to learn how to make some jerky though.,not really a sausage fan myself. Jerky is very simple with ground meat. You basically need to have a jerky shooter and your jerky cures, and follow directions. On the sausage, we make an Italian sausage from a cabelas kit that is fantastic in spaghetti and other Italian dishes. Quote Link to comment Share on other sites More sharing options...
RangerClay Posted February 28, 2008 Report Share Posted February 28, 2008 I'd like to learn how to make some jerky though. Check this out http://www.himtnjerky.com/ Get some Hi Mountain Seasonings and a shooter and you are all set Quote Link to comment Share on other sites More sharing options...
RangerClay Posted February 28, 2008 Report Share Posted February 28, 2008 but for some weird reason the wife doesn't like deer burger she says she can taste the difference. Most people notice venison because it is sweeter than beef and less greasy. When you are used to eating something for so long, you cannot help but notice. Quote Link to comment Share on other sites More sharing options...
mike Posted February 29, 2008 Report Share Posted February 29, 2008 Check this out http://www.himtnjerky.com/ Get some Hi Mountain Seasonings and a shooter and you are all set high mountain cures are the best i think. hickory blend is by far my favorite. the black pepper and garlic is good too Quote Link to comment Share on other sites More sharing options...
mike Posted February 29, 2008 Report Share Posted February 29, 2008 how is your burger made? i make my own and just get trimmings from the local grocery store. mix it 75/25 deer meeat with straight beef fat. you can not tell the difference from beef honestly. it works so much better than cutting it with hamburger. the fat has the most flavor and the deer is so lean it soaks up all the fat when cooking. no grease left in the pan:cool: try it:D Quote Link to comment Share on other sites More sharing options...
dbHunterNY Posted March 2, 2008 Report Share Posted March 2, 2008 When I process my hamburg I actually don't like much fat at all, but some grind in bacon, beef, or other kinds of meat. I think it's healthier to use egg whites to keep things together and not change the flavor. I developed my own recipe one year for venison burgers, and I haven't had any complaints so far. I've even had people who refuse to eat deer meat, unknowingly try some and say they are great. The problem is I've never measured anything out. Next time I make them I'll measure things, come up with a written recipe, and post it on here. Maybe it'll give you another option opposed to having everything put into stew meat. - Dan Quote Link to comment Share on other sites More sharing options...
OJR Posted March 2, 2008 Report Share Posted March 2, 2008 When I have burger ground, I do not want anymore than 3% beef suet in it! That is burger from deer, elk or buffalo! All the same amount of fat! I hate any burger with more fat than that! Quote Link to comment Share on other sites More sharing options...
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