Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Substitute A Game Ingredient

Was watching Emeril the other night. He made something he called Salzbury steak.
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<br>Two parts ground beef, one part each of ground pork and ground veal. To that was added sauteed onions and bacon that had been food processed together. He made patties out of the mixture. Fried then roasted them. This was covered with a mushroom sauce for "presentation". (Of course, he bedded this in a big dollop of "garlic" mashed potato.)
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<br>Since I want to shoot Bambi this fall, I'm immediately thinking: How could ground venison be woven into this? Anybody have any ideas? I'm thinking substitute the venison for most , if not all, of the beef.
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<br>Regards, sse

We get to take eight deer between my son and I each season. I have started mixing it half and half with ground brisket and making hamburger. It is much better than ground chuck. We use it all the time and I finally get all of the season's venison eaten by the time the next season opens.

What Emeril was doing is called hamburger steak to us po' folks.
<br>Sure you can sub venison just remember that it isn't as fat as beef or pork. You can use straight venison if you want just go down to your local friendly butcher shop and beg some tallow that they trim from beef carcasses and grind it into your deer meat so it will stick together.
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<br>BCR

BCR - Thanks for weighing in. The quantities are quite small, but if I were to get serious about this, your point and advice is well made. I could probably get the job done with an old hand grinder I have. Could also try boosting the pork a bit.
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<br>I'ver never had anything like this, but it sure sounds like something worth trying.
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<br>Regards, sse