I guess we do it differently. We've always added the 70/30 hamburger for the finicky taste buds we seem to have an excess of. Venison is so lean, it needs something to hold it together when you make patties for burgers.
Most grocery stores that have a meat department with a butcher will have cheap fat. They can also recommend other fat meat to add for tweaking the overall taste. Around here, it's almost a religion. I've seen fights break out over whose recipe is the best. For my finicky eaters, I mix 3 parts 70/30 beef and 2 parts venison.
Mixing venison with fatty lamb is very good, as is adding in some groundhog or black bear.
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Ted
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Owner & Sole Operator Of
The Muddy Bucket Farm
and Tomato Ranch
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