Thread: Venison Patties for the cooking challenged.

Originally Posted by veitnamcam

SALT! Venison must have salt or fat added.

Bacon adds both at the same time.

+1
I use pork cheeks for fat and add 20% to the total mixture.
Well seasoned with Salt and Pepper and that's it.

People get carried away adding stuff imo when the whole point is to have a juicy Venison pattie. Not flavored meat you cannot identify.
I don't worry about a binder like egg or breadcrumbs. Just don't touch pattie till one side is cooked and it will stay together. Also cook from room temperature, not from the fridge.

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