Deer burger armadillo eggs horrible.

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Fire Starter
Original poster
Oct 17, 2016
I tried to make armadillo eggs with deer burger this weekend and they were terrible. The flavor was good but they were extremely dry. Why? Is it because deer is such a lean meat? Would it help to mix it 50/50 with something like sausage? I did manage to salvage them by putting them in spaghetti sauce and sautéed them for an hour. Any suggestions would be greatly appreciated.
All venison meat didn't help. I have never made them, but I would say that was the problem.

What was your process in making them?
I have made them before with sausage and they were awesome. I just wrap cheese stuffed jalapeños with sausage and smoke them over pecan wood for 1 1/2 hours on 275.
A good good rule of thumb with venison (sausage, snack sticks, hamburgers, etc) mix at a ratio of 70/30 (venison/pork) or 75/25 with ground pork butt. Even 80/20 would work.
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Anytime I smoke ground venison, I usually mix beef or sausage with it. However, I never mix anything with my venison when grilling or frying a burger. Key is to cook it on the rare side or it will dry up. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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