Thread: Venison mince.

I am about to process a couple of deer and was going to do a batch of venison mince. I was wondering what percentage of fat (and what type) people prefer to use for mince.

Originally Posted by Shearer

I am about to process a couple of deer and was going to do a batch of venison mince. I was wondering what percentage of fat (and what type) people prefer to use for mince.

I just put any leftover meat (after sorting for steak n roasts etc) through the mincer without adding anything, then freeze it in 750 gram packs

I don't add any fat. Just mince it.


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Originally Posted by 7mmsaum

I just put any leftover meat (after sorting for steak n toasts etc) through the mincer without adding anything, then freeze it in 750 gram packs

Ok. You don't find it too dry when cooked?

30% pork belly fat.

Keeps patties and sausages moist.

A little bit of salt and you're sorted

No fat required.
Not dry, just don't over cook and treat like a steak.

Venison lasagne is great also done with venison mince.
Make a whole baking dish lot and free meal size sections.

I should have said for patties an sausages definitely add fat.

For any other mince dish, like spag bol or lasagne I don't add any fat

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I go to pak n save and get a couple of large bags of pork fat for a couple of dollars, around 20% fat works for me.

We find straight veni mince to dry, so mince it 50/50 with beef topside, which works well for us.

Like a few others I simply keep the offcuts from making steaks, roasts, cube and ribs from venison then whack the rest through the $60.00 mincer. seems to be plenty fat etc through the meat then in to the vac pak at 500g packs as we are only a small family.
I only ever add pork fat to the sausages and when making patties fry onion and mushrooms before adding to the pattie and that keeps the fat content and moisture levels up si it doesn't dry out.
Nice fry on both sides and then in to the oven for a couple of minutes to finish the inside and job done!

other than taste the point of venison mince is that it IS lean.....
sure you NEED fat for sausages but not for mince.....add bacon when cooking if you want it moister,but usually the oil etc you cooking in is more than enough just dont overcook it.
we did a huge batch with off cuts (anything not steak) off 3 deer a 50lb pig( minus roasts) and a mutton( flaps and one front shoulder)....took me about an hour to put through mincer and that stuff was primo.kept two families going for 6 mths .