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Venison question.

post #1 of 5
Thread Starter 

I've only learned about fatties recently, like when I joined here recent. Has anyone used venison? Since it is so lean, should I use some sort of binder? I do not know if wrapping in bacon will hold together enough. I am kinda  anxious to try making one.

post #2 of 5

i would mix your venison with some ground pork,if you did already you should be good to go

post #3 of 5

Good advise

post #4 of 5
Thread Starter 
Thanks. I will be grinding some pork to make some venison summer sausage anyway.
post #5 of 5

Our family like about 15-20% fat in venison burger.  To preserve as much of the venison flavor as we can we use beef fat (as opposed to the usual fatty pork) and treat it as if it were ground beef.


If it's sausage that would normally call for pork we use pork fat and venison.



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