Boiling ground venison

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I don't always get my deer hanging for long enough doe to weather. I usually ground everything, boil the meat in water, drain the water out, boil it again, drain it as brown it for Italian or Mexican dishes.

Anybody else do that? Think I am pouring good nutrition down the drain doing that? Sometimes I get fooled whether its ground beef or not when eating the leftovers.

 

[Buckly]

Honestly, never heard of that preparation.

 

[hillrunner]

What's the purpose of boiling it? I have never had anyone notice my burger is venison instead of beef. They do add a little beef tallow at the locker, but my understanding is that they do this to help keep the burger together since the venison is so lean. I don't buy beef burger anymore.

 

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Takes the gameyness out of it. I process the meat the same day sometimes. I try to get it to hang, but weather is not too cooperative.

 

[Ben.MN/WI]

I've never heard of that before and it sounds like too much work to me! We never buy ground beef as venison is used for tacos, spaghetti, burgers, etc. and it tastes great. We often butcher the same day or the next day if it is cool enough to hang overnight.

Venison is so lean that we add a little butter to the pan when frying burgers to hold the burgers together. We never add anything for tacos or spaghetti though as we prefer it lean for those dishes.

 

[Rubee]

I’ve not boiled venison either. I cut my deer up the same day or next, never add anything to it and don’t have a problem with the patties not hanging together when fried as burgers. I’d be afraid to lose all flavor if boiled, especially twice. Bucks, does all taste good to me and the same. Once in awhile, one will taste gamey. I figure I messed up in the processing.

 

[Foggy47]

We have boiled pork ribs....and a local restaurant does them this same way....and is famous for their ribs. We have never boiled any venison burger or beef burger. But is that "sort of" what Maid Rite does to prepare their burger?.....tho they do not drain off the juices....or do they?

We now sous vide most of our steaks and some other meats. A nice way to reach a perfect doneness to beef. Then finish them on the grill or use a torch to put a char finish on them.

 

[MadMadHoosier]

Our deer is usually at the Amish processor within 45 minutes of pulling the trigger, and they are very prompt to process. Tenderloins cut into thirds, so we can steak them out any size we want. Occasionally cut some steaks out of the quarters, but usually grind the rest and do not add any beef fat. Never gamey, and never been convinced to let them hang.

 

[swat1018]

Not sure what is causing it to be "gamey." The only red meat I consume is venison, I process 5-6 per year and it's great. We don't add anything to it, unless we make a batch of sausage or summer sausage. I do take care to make quick kills and get them gutted and hung in a walk in cooler rapidly. I don't think aging makes much difference on deer, I've tried various ways. I do think getting it cooled quickly and maintaining a constant cool temp IS a big deal for meat quality.