My rule of thumb is to add 10-20% fat when making venison burgers. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. On the other hand, an authentic sausage should be succulent. Fat is fundamental to creating a juicy product.
1. Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence. 2. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste.
How to Skillet- Cook Deer Sausage & Onions Heat a skillet over medium heat for 10 to 15 seconds. Add 1/8 cup of olive oil and the deer sausage . Cook the sausages for 10 minutes and then add one peeled, halved and sliced onion for every two sausages . Stir the onions so that they don’t stick, and drizzle more olive oil over them if they aren’t completely coated.
Pork fat is usually added to the venison meat to add fat. You can get pork trimmings from your local butcher. I like to make 60/40 venison sausage, which means you mix 60% venison with 40% pork fat trimmings.
Depending on what you’re planning to cook, you may want to add fat to your ground venison . This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. It’s purely personal preference. I always add about 15-20 percent fat if I’m making hamburger or kebabs, which makes the meat juicier and more flavorful.
Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. Use the food scale to add the correct amount. You can add 25 percent pork and 25 percent beef for three-meat mixture.
Master butcher at Sainsbury’s, Julien Pursglove, who adores the meat, explains why: “ Venison is naturally low in fat, high in protein and really rich in minerals. It offers a good alternative to other red meats, while also being packed with flavour so is a popular choice for a leaner protein option.”
Instructions: 200°C/Fan 180°C/Gas 6 20-25 mins Place on a baking tray in the centre of a pre-heated oven for 20-25 mins. Turn occasionally.
Bake the sausages at 300 to 325 degrees Fahrenheit for 25 to 35 minutes, depending on their size, until an instant-read thermometer inserted into the middle shows an internal temperature of 160 F.
Stuff prepared sausage into 3-inch diameter fibrous casings. Smoke at 140 F for 1 hour, then at 160 F for one hour and then 180 F until internal temperature reaches 152 F (insert a food thermometer in the thickest part of the sausage to check internal temperature ).
Deer , or venison , link sausage is often seasoned and processed so it is ready to eat straight from the roll. However, cooking it can bring out some of the flavors of this wild game. If the deer meat is raw and unprocessed, make sure it’s cooked all the way through.
a lot of people swear by 70/30 venison to pork butt and some people like 90/10 ratio for snack sticks so this might be subjective, but i like a minimum of 20% fat. Venison / pork ratio: 6 lbs. of shoulder + 5 lbs.
Example 2lb of deer meat requires 1/2 pound of beef fat to get a 80/20 mixture equivalent to what you would buy at the grocery store. By adding beef fat to your mix it will help remove the vinison taste and help the burger hold together and not be as dry after you cook the meat!