Thread: Adding fat to venison mince

Thanks guys, just finished after a big day.

I kept the mince the way it was with no added fat, it was good to come inside and read the replies.

Cheers everyone

Bacon bits from supermarket, kilo bag cost about $8. Little bit of a mix of fat/bacon. More fatty than bacon usually.

Mince about 20% of total mince weight with that.

Cannot stand Venison mince with either Veni or lamb fat. Tastes "waxy" to myself. Likewise find it dry with no added fat unless soaked in oil, which defeats the point.

To each their own though.

When I make venison or goat mince for burger patties I add in cubed pork fat or bacon. Pork is incredibly cheap (compared to other meats) for some reason so I buy the shoulder or leg meat and they often come with a lot of skin and fat. The skins made into nice crackling and the fat I use for cooking or adding to game mince.

Yup, pork belly

I add dripping to mince when I make burger pattie’s, I don’t find that they fall apart at all and it really adds to the flavour, texture and the sear.

Without dripping they get cooked with a shit load of butter to achieve the same result anyhow so you’re going to eat fat regardless. Fat isn’t the bad guy, just lay off one of those craft beers your pretending to enjoy and call it even.

I don’t add it when mincing bulk venison as much if it goes into nachos, bolognaise etc which doesn’t need it.

Try it and see what your taste buds like.

we used to be able to buy pork lard in supermarket.....oh man does that make weaner snitzel taste great when you use it instead of oil etc in the frypan....

Originally Posted by 7mm Rem Mag

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?

It depends on how you are going to cook. My experience is if go for open fire cooking or stew, fat is necessary. What fat, from which part of what animal would be your choice. Cooking really like doing chemical experiment.

This week I discovered the joys of taking frozen butter and grating it into the mince mixture right before cooking. Worked well for my burgers and meatballs.

Inventive. I like.

My wife cooked some patties using some butter in them, they were nice but I might try a wee bit of dripping next time.

I always cut off any fat and toss it to the dogs before mincing.

I ran though about 50 kgs a couple of weeks ago and cut off around 3 or 4 kgs of fat.

I put olive oil though while mincing. It lubes the mincer and acts a bit like fat when you cook it. Generally about half a litre for a red hind is all you need and then add fat or butter when cooking if you want.