Quote:
Originally Posted by ILG
We do for burger. 1/3 beef to 2/3 venison for better frying. We use really good burger though. None of that 73% stuff.
|
That sounds good. The venison sausage I have liked the best was a 50% beef to 50% venison mix. It effectively removed nearly all of the "gaminess" that I associate with deer meat and added some much needed fat since deer is so lean (although not as lean as other animals like elk).
Threaded Mode
