Janie Grace Posted January 11, 2012 Share Posted January 11, 2012 I have ground venison and whole wheat burger buns. I want to make sloppy joes/barbequed "beef" sandwiches. Any tips? Do you use a ground beef recipe and just use venison, or do you alter it somehow? Thanks! Quote Link to comment Share on other sites More sharing options...
Acorn Posted January 11, 2012 Share Posted January 11, 2012 I just substitute the venison for beef but make the same sauce. Quote Link to comment Share on other sites More sharing options...
Aura Posted January 11, 2012 Share Posted January 11, 2012 I substitute vension for ground beef all the time. I don't alter the original recipe EXCEPT when browning the meat. Venison is VERY lean. You will get almost NO fat like you do with hamburger when you brown it, so you'll want to add a tbsp or so of oil into your pan before you start browning. (Keep this in mind if you're making patties, too. Venison makes great hamburgers if you mix it with a little ground pork or even ground pork fat. Otherwise, it tends to be very dry. I save the fat trimmings from pork roasts for just this reason.) IME, venison also tends to contain more water, so it takes longer to really brown it. I think the flavor and texture is better if I cook it until all the water is gone, not just until the meat is done. Quote Link to comment Share on other sites More sharing options...
*Lulu* Posted January 11, 2012 Share Posted January 11, 2012 What pp said about browning is absolutely true. If your meat came from a processing plant, they sometimes add fat so you might try browning a piece of it first to see if you need the oil. We primarily ate venison growing up, but mom would sometimes buy hamburger on sale and mix one part cow to three parts deer. (That was when we had years when the deer were extra lean back when dad processed his own deer.) Quote Link to comment Share on other sites More sharing options...
DarlaS Posted January 11, 2012 Share Posted January 11, 2012 The last time we had a deer processed, they mixed in some lean ground beef (still fattier than the venison). Everything I made from it turned out very well. You could try that. Quote Link to comment Share on other sites More sharing options...
Dustybug Posted January 11, 2012 Share Posted January 11, 2012 I substitute vension for ground beef all the time. I don't alter the original recipe EXCEPT when browning the meat. Venison is VERY lean. You will get almost NO fat like you do with hamburger when you brown it, so you'll want to add a tbsp or so of oil into your pan before you start browning. (Keep this in mind if you're making patties, too. Venison makes great hamburgers if you mix it with a little ground pork or even ground pork fat. Otherwise, it tends to be very dry. I save the fat trimmings from pork roasts for just this reason.) IME, venison also tends to contain more water, so it takes longer to really brown it. I think the flavor and texture is better if I cook it until all the water is gone, not just until the meat is done. :iagree: Quote Link to comment Share on other sites More sharing options...
misidawnrn Posted January 11, 2012 Share Posted January 11, 2012 I just made sloppy joes with elk burger last night. I browned one chopped onion in 1 1/2 pound of burger, added one large can of tomato sauce, salt and pepper, and about 5 tbsp of brown sugar. You can also add diced green pepper and some crushed tomatoes but I didn't have any. It was good. Quote Link to comment Share on other sites More sharing options...
SweetMissMagnolia Posted January 11, 2012 Share Posted January 11, 2012 you can pretty much use ground venison in anything you would use anyother ground burger type meat....made venison sloppy joes/burgers/chili all the time growing up....love it.... Quote Link to comment Share on other sites More sharing options...
Soror Posted January 11, 2012 Share Posted January 11, 2012 I do it the same but add some home-rendered lard when needed. Quote Link to comment Share on other sites More sharing options...
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