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Venison Fatty <s>

post #1 of 33
Thread Starter 
A customer has just set me up with 2 2.5 lb. chubs of venison burger. I'm going to mix it all with 40% pork butt..then...I'm gonna do a fatty. And YOU are gonna do a fatty too!

Post some ideas- get creative. And I'll build one of 'em "As you like it" with assembly and Q-view.
How to choose? Perhaps I'll pick three ideas that really tickle my fancy, then I'll ask for help in setting up a poll.

Sound like fun? if so..BEGIN!

On edit: let's make it worth something. I'd offer a cash bonus to the winner, but I seem a bit short. ;{) Will send 1 Oz of the getting famous Smitty's 6-15 rub to the author of the recipe that's chosen :{) <Want it or not...LOL!>
post #2 of 33
Thread Starter 
No interest? Hmm surprised. but that's OK too, as I can eat my mistakes!
post #3 of 33
Great idea ... I have seen and heard about some of the fatty's you and Gypsyseagod have put together. There's more ? I'm still on the "egg fatty". Sure someone has some ideas. Good Luck....PDT_Armataz_01_34.gif
post #4 of 33
I'm Thinkin, I'm Thinkin.
post #5 of 33
All of fattys I have made to date have been made with the bulk venison sausage we make, good eatins !!!
post #6 of 33
Thread Starter 
Never made one... but i figger this'll broaden my horizons!
post #7 of 33
Thread Starter 
And.. here's what I have been pondering: Lot of CBP, and a triad mix inside <Onion, garlic, celery> Sautee'd lightly in butter and stuffed into fatty, with...TaDAA! good Danish blue cheese.
post #8 of 33
How about ground lamb mixed of course with enough pork fat (it rules) to make sausage flavored with mint, thyme, garlic, onion and rosemary.
Stuffed with goat cheese, olives, and ....... icon_rolleyes.gif

What you think?
post #9 of 33
Thread Starter 
I think I have ALMOST my first entry! Your final answer?
post #10 of 33
I like mine with chopped onions, chopped mushrooms, chopped peppers, crumbled bacon, grated cheese and being this is raw meat - garlic, basil, sage, cajun spice salt and pepper.
post #11 of 33
Thread Starter 
officially known as Entry No.1 Assembly instructions?
post #12 of 33
Huh? icon_rolleyes.gif
post #13 of 33
Thread Starter 
Was a reply to Debi... waiting for your finishing ingredients!
post #14 of 33
Thread Starter 
BuMp! C'mon...I'm gonna add popcicle and chewing gum to it if ya don't help me! <Credit to Geek ;{) >
post #15 of 33
I marinate venison steaks in Italian dressing and they always turn out really good. What if you mixed in some Italian dressing, or maybe they have the dry packets where you make your own dressing like they have the ranch packets? not sure if they have the dry packets for Italian. I assume your adding the pork for moisture? What if you held back on the pork and used the Italian dressing?
post #16 of 33
Thread Starter 
Pork fat rules. I like the idea tho Good Seasons has an awesome Italian in pack form. Please submit recipe!
post #17 of 33
Yes it does!
post #18 of 33
ok, I have only made naked fatties a few times so I'm no expert on fatties but here is my idea
dry Italian season mixed in the meat
diced red, yellow and green peppers, sliced black olives and sliced mushrooms stuffed into the fatty. After its smoked serve sliced with marsala sauce poured over it. Fatty Marsala.
You could put garlic in the fatty also, depends on how much garlic you use in the marsala sauce.
post #19 of 33
Well, I've never made a venison fatty. But you asked for creativity. So...

I've found that sweetish, dark fruits work well with venison. Think about all the times you've seen venison medallions with (for example) a cherry or currant reduction sauce on a froo-froo restaurant menu.

So...if I were getting nutty with a couple pounds of fatty-bound ground venison, I'd try to come up with a filling that incorporates some type of fruit (perhaps reconstituted dried cherries, or apricots, or dates, or prunes, something like that).

When improving in the kitchen, I generally try to balance sweet/sour/bitter (aka, the "Flavor Triad"). So, perhaps a combo of sour cherries with another sweet fruit, with some fresh green herb to add bitterness. What the hell...I'd toss in some pine nuts for texture, too.

You'd also want something to bind these ingredients (perhaps some thick-ish liquid in which you've sauted these ingredients--or, alternatively, a fruit jam or marmalade), so that after you spread it on...they won't fall out or move around when you're rolling the fatty.

And then (God, won't Fat Sal ever shut up?!), make sure that the venison has enough salt to counterbalance the sweet filling.

So there, my friend! A double-shot of venison-induced creativity on the rocks. Shaken, not stirred. More a roadmap than detailed instructions, but I hope it helps.

post #20 of 33
1 oz. of rub to the winner?? I guess i'll keep my top secret Bubba fatty recipe under wraps until you can afford enough rub to at least season a chub!!wink.gifbiggrin.gif
Or you can bribe me with a lil' Mr. Beam!!PDT_Armataz_01_34.gif
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