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Old 10-13-2019, 09:44 PM
koger koger is offline
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Default Did a test run on the deer/pork burger tonight.

I kept a bag out of the freezer, and the wife made Salisbury steak out of the deer/pork burger. She made enough for 2 meals. I must say, it is an improvement. I had no problem with the deer burger version of this, but this holds together better, tastes great! Cant wait to add some Italian seasoning to it and make lasagna, stuffed canoloni with it.
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Old 10-13-2019, 10:34 PM
T.D.C. T.D.C. is offline
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In my territory it was standard procedure to add about 1/3 pork fat to venison burger. A little more for sausage. Otherwise, it was just too dry.
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Old 10-15-2019, 07:18 PM
Maggieze Maggieze is offline
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Quote:
Originally Posted by T.D.C. View Post
In my territory it was standard procedure to add about 1/3 pork fat to venison burger. A little more for sausage. Otherwise, it was just too dry.
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Old 10-15-2019, 11:04 PM
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Kentucky Fisherman Kentucky Fisherman is offline
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I grind my own Bambi burger, as many of us do, but I don't add any fat to the grind. Reason is that we honestly use most of our deerburger for Mexican dishes like nachos, tacos or whatever, and also we use it for spaghetti, lasagna, stuff like that. When we want burgers or meatloaf, my wife buys a pound of cheap hamburger with a decent percentage of fat. Blend a pound of lean Bambi burger and a pound of fatty burger and it works great. Same would be true for using a pound of pork sausage or ground pork butt. Use that for Salisbury steak and really all you need is a can of Campbell's mushroom soup.
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Old 10-16-2019, 07:47 AM
lightman lightman is offline
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That sounds good. We use most of our ground deer in Chile, Spaghetti, and such.
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