Chilli's

[assateague]

We grind our venison pure deer. If it tastes bad then you aren't getting all the fat off the deer before you grind it up or you're cooking it too long. I'll fry up some venison burger with some Mrs. Dash and eat it straight. Way better than anything I've ever had with beef burger.

It's not that it tastes bad, it's that it tastes like this:

[NuffDaddy]

We grind our venison pure deer. If it tastes bad then you aren't getting all the fat off the deer before you grind it up or you're cooking it too long. I'll fry up some venison burger with some Mrs. Dash and eat it straight. Way better than anything I've ever had with beef burger.

It's not that it tastes bad, it's that it tastes like this:

That's because it's over cooked. No more than medium rare or it dries out and tastes bad. Just like ducks.

[assateague]

Nonsense. It tastes like that because the fat content is about .03%. I've only been cooking it and trying to make it taste good for about 39 years. Pretty sure I've got a handle on the "how to cook venison" lever.


You think walleye tastes blah, too, remember? Nobody told you "that's because you're not cooking it with the proper amount of heat and lemon zest" or some shit.

[NuffDaddy]

Nonsense. It tastes like that because the fat content is about .03%. I've only been cooking it and trying to make it taste good for about 39 years. Pretty sure I've got a handle on the "how to cook venison" lever.


You think walleye tastes blah, too, remember? Nobody told you "that's because you're not cooking it with the proper amount of heat and lemon zest" or some shit.

Guess we have special deer over here. Never had an issue with dry venison unless it's over cooked.
Not trying to tell anyone how to cook because I'm far from a good cook.

[assateague]

And you do think beef burgers are greasy and gross, so perhaps it's your taster.

[3legged_lab]

Nonsense. It tastes like that because the fat content is about .03%. I've only been cooking it and trying to make it taste good for about 39 years. Pretty sure I've got a handle on the "how to cook venison" lever.


You think walleye tastes blah, too, remember? Nobody told you "that's because you're not cooking it with the proper amount of heat and lemon zest" or some shit.

Exactly, that why I like the "after market" fat.

We go through a metric shit ton of burger around here.

[assateague]

Just sayin'

[Feelin' Fowl]

I have a few pounds of ground venison from a friend. What are the chances they put fat in it while processing the deer? He paid to have it processed.

[NuffDaddy]

And you do think beef burgers are greasy and gross, so perhaps it's your taster.

Maybe. Doesn't matter to me though. I get shoot more deer and spend less money on beef.

[NuffDaddy]

We go through a metric shit ton of burger around here.

We do to. Our family eats 4-5 deer every year and everything but the back straps and round steaks go to burger.

[NuffDaddy]

I have a few pounds of ground venison from a friend. What are the chances they put fat in it while processing the deer? He paid to have it processed.

100%
Every processor I've heard of adds fat.

[MuddyWaterWarlock]

Most of the "bad deer" is from how you took care of it after the shot. Not getting it skinned and cleaning off the bodily fluids with water is a major factor. IMO hanging a deer to let it "age" is the worst thing you can do.

[3legged_lab]

I have a few pounds of ground venison from a friend. What are the chances they put fat in it while processing the deer? He paid to have it processed.

The butcher shops here dont unless you ask.

[NuffDaddy]

Most of the "bad deer" is from how you took care of it after the shot. Not getting it skinned and cleaning off the bodily fluids with water is a major factor. IMO hanging a deer to let it "age" is the worst thing you can do.

We gut them right away and wash them out really well. If it's over 50* they get cut up ASAP. If it's cooler we've let them hang for 10 days or so with no problems.
The bad taste comes from getting fat in the meat...Deer fat tastes really bad. We waste a lot of red meat making sure no fat gets in the grinder.

[NuffDaddy]

I have a few pounds of ground venison from a friend. What are the chances they put fat in it while processing the deer? He paid to have it processed.

The butcher shops here dont unless you ask.

Guess it's different elsewhere.

[The Duck Hammer]

I have a few pounds of ground venison from a friend. What are the chances they put fat in it while processing the deer? He paid to have it processed.

Some do if you request it. The guy that processes our deer will cut it with beef or pork. We just mix it half and half with beef while cooking.

[assateague]

Most of the "bad deer" is from how you took care of it after the shot. Not getting it skinned and cleaning off the bodily fluids with water is a major factor. IMO hanging a deer to let it "age" is the worst thing you can do.

[assateague]

We go through a metric shit ton of burger around here.

We do to. Our family eats 4-5 deer every year and everything but the back straps and round steaks go to burger.

Good gravy. We go through about 30, and would easily eat a deer a week. And I grind nothing, unless I'm making breakfast or summer sausage.

[The Duck Hammer]

We go through a metric shit ton of burger around here.

We do to. Our family eats 4-5 deer every year and everything but the back straps and round steaks go to burger.

Good gravy. We go through about 30, and would easily eat a deer a week. And I grind nothing, unless I'm making breakfast or summer sausage.

Fuck, we're lucky to get one. Greedy sumbitch.

[ducks~n~bucks]

We go through a metric shit ton of burger around here.

We do to. Our family eats 4-5 deer every year and everything but the back straps and round steaks go to burger.

Good gravy. We go through about 30, and would easily eat a deer a week. And I grind nothing, unless I'm making breakfast or summer sausage.

Holy shit! We only eat 2 a year, but that may be because that's all we kill in a year, and there are only 2 of us who will eat deer.

[NuffDaddy]

We go through a metric shit ton of burger around here.

We do to. Our family eats 4-5 deer every year and everything but the back straps and round steaks go to burger.

Good gravy. We go through about 30, and would easily eat a deer a week. And I grind nothing, unless I'm making breakfast or summer sausage.

That's a shitload if deer. You guys got the little southern deer over there or the bigger Midwest deer?

[assateague]

They get big, but not like the Midwest. Does probably average about 105, dressed, bucks maybe 165 or so. My biggest buck was over 200 (scale tops out at 200), and biggest doe was 131, which was good enough for $75 for the day prize several years back, but not even close to winning the $1000 for the week.


To be fair, a lot of deer I shoot dress out around 60 pounds or so, because there's no reason to let anything walk away.

[NuffDaddy]

Our bucks average about 120 and does around 100. Most of out deer are 1.5-3.5 years old. Deer get shot before they can get big here.

[ManlyMan]

Think it's a wonderful idea. Just page my waitress when I need a water refill. Otherwise leave me alone.

[assateague]

Gadget strikes again.

[FlintRiverFowler]

Think it's a wonderful idea. Just page my waitress when I need a water refill. Otherwise leave me alone.

Yeah. It seems like when you're good they won't leave you alone, but if your medium rare burger is over done (rfmc) or your drink is empty you can't find them.

[Olly]

Went to a restraunt in California one time that had little red plastic cards at each table of you set it on the edge of the table the wait staff left you alone. If you didn't they would check on you like normal.

[RonE]

For hamburgers. It's ok in chili and whatnot, but not my favorite. I figure hamburger's the cheapest meat to buy, so why would I take the most expensive meat to buy, steaks and roasts, and make burger out of it? Never made sense to me.

X 2!!!!!!!!!!!!!!!!

[R. Chapman]

We normally go though about 4-5 deer plus elk on top of that if we get any. Normally 2-3 elk in a year if it's a good year.

[R. Chapman]

Our bucks average about 120 and does around 100. Most of out deer are 1.5-3.5 years old. Deer get shot before they can get big here.

That small and that young?! That's like a yearling spike maybe here on a mule deer. Most good bucks here weigh in at about 250 cleaned. Does about 200 for a 3-4 year old doe.