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Thread: Venison mince.

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  1. 02-01-2017, 08:53 AM #11
    Micky Duck
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    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 .
    mikee likes this.
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