In flavor terms, I’d argue your safest bet is to feed it to the birds, as deer fat can vary immensely in taste from decent to disgusting. If you’re ambitious, render the fat to make candles or soap. Most hunters have heard about “aging” wild game meat to enhance its flavor, but few of us know how to do it properly. My great uncle taught me to skin a deer with patience and thoughtful strokes of my knife. You don’t want to puncture the meat because it opens a channel for bacterial growth.

  • This is how I enjoy eating wild turkey thighs and legs.
  • Alphabet BINGO is all about learning the alphabet in a fun way.
  • Put 3-4 lb of meat in slow cooker or crockpot.
  • With strands of meat standing vertically, firmly press down on each chunk of meat to form into patties.

I am a chef, author, and yes, hunter, angler, gardener, forager and cook. The last 5 minutes of cooking, place the sliced onion on the grill. The last minute of cooking place the cheese on the burgers and the buns on the grill if desired. You may also fry the burgers until 75% done and then transfer them to a hot grill to finish cooking.

Stuffed Grilled Zucchini

I have a good butcher friend and will try the beef suet for the first time. Normally use pork fat but I have to try this. In your experience do you think that would take away from the flavor with the blue cheese and suet? Appreciate your sharing cooking experience. I truly enjoy it and always put love into whatever im cooking.

The patty will shrink a bit during cooking. If you like your burgers thicker, press your thumb into the center of the burger. This will help the center cook more evenly.

Bacon Wrapped Stuffed Venison Backstrap

Every burger that has come from my kitchen since that day has been a smash burger. Salt and pepper your burger on both sides just before cooking. Adding salt too far in advance dries out your patties by drawing the juices out, according to Schlesinger. A dried-out burger is more likely to fall apart.

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