sammpedd88
Well-known member
Also about the venison being too lean for ground beef, that statement is spot on. He saves all the fat trimmings and mixes it with whatever meat scraps in order to make the ground meat and even sometimes he'll put it all through the grinder and then mix it three quarters venison 1/4 ground sausage in order to give it enough fat content to make burgers and stuff like that because it's just too damn lean. The back strap I would say is about as lean as a filet mignon or a sirloin I'm just basing that off of the looks of it I haven't had it in a while so I can't remember how lean it actually is once it's cooked up
A friend of mine goes to the butcher shop at a local grocery store and gets the ribeye fat trimmings. He then grinds that with his venison. Smells like steaks cooking when he grills those burgers. Awesome taste too