Thread: Adding fat to venison mince

Hi everyone, do you guys add fat with your venison when putting it through the mincer and if so what fat are you using?

Would beef dripping be suitable?

Originally Posted by muzza

I dont but pork back fat would be my choice

Pork back far if it's for sausages

Leave it alone if it's for hamburger patties or the fat makes them fall apart

I dont add fat. It defeats the reason for having quality lean healthy wild meat on the table.
I minced a big lot last week and put it through an 8mm plate. We had the first feed last night as a stir fry and it was excellent even though I had left minor sinew in the meat. If you go the normal 'twice through a 6mm plate' the mince is very fine and has poor mouth feel. For me its the rough bits twice through the 8mm - really rough could go through a 6mm then the balance, the better stuff is 8mm and mix the two lots.

Cheers guys I will not add fat, Im sure my mincer came with an 8mm but haven't unboxed it yet.

Thanks again for your replies

I don’t put any in, that’s what olive oil is for when you cook it

We used to add 30% fatty brisket beef and spices for patties and it was primo . the fat held every thing together but drained of in cooking

An egg, some herbs and you're away

Last lot I did, I used some leaf lard out of a fat boar. Just 5-10% is plenty. Plenty of home kill guys use lamb fat. Main thing is to not over do it.

Depends on what you’re doing with it. I add beef fat for Droëwors and pork fat for Boerewors.
15% or so

Most recent episode of NZ Hunter had the english dude at the end of the programme making burgers.

I don’t add fat to my veni mince. Like to keep it nice & lean. For certain meals/products I’ll add fat in at the time of making, but the mince I package up is always fat free.

I have only recently started mincing venison. I have plenty of very fatty mutton flaps in the freezer I was planning to add to increase the fat content, but decided I would keep the venison mince by itself and add minced flap later if needed. So far I haven't seen the need to add any fat, though I haven't tried making patties.

Another plus to leaving venison mince lean is that you can dehydrate it easily for your own camp meals. Done it a few times now and works really well.

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Originally Posted by TeRei

Most recent episode of NZ Hunter had the english dude at the end of the programme making burgers.

Yes a big fat bastard he was too, adding fat to the mince showed on his guts and no doubt on an E.C.G.
Gordon Ramseys burger is simple and hard to beat, has semi sun dried tomatoes, Lee and Perins and some ketchup as well as the usual

Summer shot deer should have all the fat you need, on their carcasses. The Xmas freezer filler trips I do the deer are generally fat enough to be able to throw a bit into the mincer off the carcass. Minced veni is just sooo versatile.

I generally 'sample' a bit of backsteak off an animal before deciding if its gonna be a backsteak, roasts and mince animal , or just backsteaks and mince.