Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Venison grind suggestions

This is what the butcher I generally use does. The bacon burgers are AMAZING!

I'm going to offend a few of you here, but I'm sure you'll get over it. I've seen a few comments about "waxy" and "pastey" texture/taste on the palate after eating venison burgers with beef suet added. I've experienced this as well. However, if you take the time to trim absolutely every little piece of deer tallow from your venison burger trim and then add in the desired suet ratio, you will no longer experience the waxy or pasty texture or taste. The waxy texture is actually the deer tallow remaining in your venison trim. Eliminate that deer fat, and I mean completely, then add either beef or pork fat and it will be great. If you disagree, take some of each fat, fry a bit of it in a pan, and do your own taste/texture test. The deer tallow will have an objectionable flavor, odor, and texture, while the beef and pork will be quite tasty. Deer tallow has a significantly higher melting point than pork or beef, which leads to the waxy coating on your palate, not to mention it doesn't taste good. If beef fat left your palate waxy, no one would appreciate a perfectly marbled steak, nor would the cracklings from rendered tallow be used for scrapple, not would the rendered lard be worth a darn for making pie crusts and other baked delicacies (or fried if you're into deep frying in lard!)