A few years ago, I had eaten venison possibly 2-3 times in my life. I’ve eaten it at least 150 times in the past year. Really. In all forms except for weird organ parts. Last year we bought a meat grinder which is one of the best investments that the Robert Davis Meat Processing Plant has made. It isn’t the biggest one; it was on sale at Academy so instead of costing $149, it cost $69. That’s pretty amazing. I’m the kind of person who dithers over a purchase until the reduced price item has sold out or the sale is over. That I captured the lower price is a notch in my shopping resume.
I didn’t believe Bob when he said that ground venison doesn’t shrink, but it’s the truth. A giant meat patty with raw venison is a giant meat patty with cooked venison. Bob grilled deer burgers the other night. He combined about 2 lbs of venison with 1 lb of 80/20 ground chuck, added salt, pepper, and garlic, and separated the meat into 12 patties. He pressed chopped onions into 6 of the patties and pressed Kalamata olives into the other 6. After sprinkling the onioned patties with cheese, he combined them to make 6 giant deer burgers.