Having conducted seminars at many sports shows across the nation for the past 20 years I’ve compiled a pretty good repertoire of questions regarding ground venison.
One of the questions that inevitably comes up is about adding fat to venison. What kind, how much, when. I answer all of those questions on a recent blog article you can find here. (Burger 101)
For this burger we will show you how to utilize mayonnaise for your fat content.
Chef Albert Wutsch
We use RecTec pellet smokers/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat equipment.
Recipe by Chef Albert Wutsch
Ingredients:
- 1 lb Ground Elk Meat
- ¼ c Mayonnaise
- 2 T Soy sauce
- 2 tsp Rec Tec Screamin Pig Rub
Method:
Combine all ingredients, blend well creating good bind, shape into burgers and grill.
Substitutions:
Use your favorite spice blend for the Screamin Pig Rub.
Try your favorite barbeque sauce, or Worcestershire for the soy sauce.
Cooking Options:
Add chopped fresh chives and or roasted garlic to the meat when mixing.
Add sautéed onions and 1 c cooked rice to make meatloaf.
Notes:
The Mayonnaise will add moisture and fat to the meat as substitute for pork or beef fat.
You can add up to ½ c Mayonnaise to 1 lb game meat.
Keep your hands cold when mixing to prevent sticking, if too moist add some flour to your hands to prevent sticking.
Remember this is a base, the addition of various ingredients will enhance flavor, appearance, and desired outcome.
