For some hunters, adding domestic fat to venison is taboo. For others, it’s a necessity. At-home butchers have different ideas about how much fat is good for meat, and there are no hard and fast rules about it. This is especially clear at MeatEater. Here are some of our thoughts on adding fat to deer meat.
Does Venison Need Fat? There are purists who think venison is perfect just the way it is, but the truth is that adding fat at some point during cooking makes it taste better. That doesn’t mean you have to add it while grinding. I often grind 10% deer meat that I plan to keep loose for recipes like Thai lettuce cups, taco meat, or Shepherd’s pie. To add fat and make the food taste better, you can pick a flavored oil like coconut oil or clarified butter. I usually double the amount of oil called for in a non-game recipe when browning the meat,.
Question: How Much Fat Should You Add? I like to add fat when I’m making things like meatballs and brats that need to stick together. Fat is the emulsifying agent that allows the mixture to stick together and retain juiciness. You can make it stick with eggs, but it won’t taste the same because eggs don’t melt when they’re cooked.
My rule of thumb is to add 10-20% fat when making venison burgers. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. On the other hand, an authentic sausage should be succulent. Fat is fundamental to creating a juicy product. Twenty percent is the minimum amount that I would add, but 30% is considered standard. Anything higher is a bit indulgent, but we won’t judge you.
Owning a kitchen scale comes in handy for grind proportions. The meat you have on hand probably won’t be an exact weight, and that’s okay. You can be flexible with the ratios. I’m a fan of keeping the math simple, so I work in 5-pound portions. Here’s a rundown of the numbers:
But, like I said earlier, there’s no right or wrong answer to this question. Ryan Callaghan is in the middle of the range, using 10% deer meat for burgers and 20% fat for sausage. Brady Henderson might have the right idea; he grinds everything with 25% fat so it can be used for any cooking task. According to Spencer Neuharth, there is a rule of tens that says 10% fat for burgers, 20% fat for sausages, and 20% fat for everything else (snack sticks, summer sausages).
Which Type of Fat? I’m sure that pork fatback (pure white fat from the back of a pig) is the best fat to use. Its flavor doesn’t overpower wild game and it has a soft texture. You might have to call around and look for it, though, because it’s usually only sold in butcher shops. You might also be able to find fresh casings to make sausage if you find someone who sells it.
If fatback isn’t available, the next best choice is well-marbled pork butt. This fatty cut comes from the shoulder of a pig. It’s readily available and inexpensive at most grocery stores. There is some risk because you won’t be able to tell how much fat you’re adding because there is meat in the cut. You can also choose pork belly, which is the best choice for people who really don’t like the taste of venison. Pork belly has a tendency to overpower the flavor of lean cuts, while fatback compliments them.
You can also use beef suet, but the texture and flavor aren’t as good as pork. Another option is tallow from wild game, although deer fat is very saturated and waxy. A little can be added, but watch out for how much you add so that the bites don’t leave a waxy film on your mouth.
The most important thing is that you make something you enjoy, no matter if you use beef or pork or a heavy or light mix. There aren’t many hard and fast rules for butchering meat at home. Some simple tips are to make sure the meat is properly ground and not overcooked. When you’re ready to use this, here are some of our favorite recipes for you to try.
Elk meat is a tasty, lean protein that’s growing in popularity. But because wild elk contains very little fat, the meat can dry out during cooking. Adding some beef fat when preparing elk helps keep it tender and juicy. But how much beef fat should you use with elk? In this article, we’ll look at the benefits of adding fat and recommend amounts to enhance your elk recipes.
Why Adding Fat Improves Elk Meat
Farmed beef can have a high fat content, up to 30% or more. But wild elk is extremely lean, with only 1-3% fat. This makes elk meat healthier than beef, but the lack of fat causes a few cooking challenges:
- Elk dries out quickly and can become tough.
- The flavor isn’t as rich without fat to carry and enhance the taste.
- Lean elk lacks the juicy mouthfeel people expect from meat dishes.
Mixing in some beef fat provides the missing fat that helps counteract these issues. The added fat bastes the elk during cooking, keeping it tender. It also allows more appealing caramelized browning. And the beef fat adds back necessary richness.
How Much Beef Fat to Add to Ground Elk
For ground elk 10-15% beef fat is ideal. This approximates the fat content of standard ground beef.
To calculate the amount needed:
- Take the pounds of ground elk and multiply by 0.10 or 0.15.
- This gives you the pounds of beef fat to add.
For example, for 2 lbs ground elk:
- 2 lbs x 0.10 = 0.2 lbs (3.2 oz) of beef fat
- 2 lbs x 0.15 = 0.3 lbs (4.8 oz) of beef fat
Mix the ground beef fat evenly throughout the ground elk before cooking. The added fat bastes the meat and adds moisture and flavor.
How Much Beef Fat for Elk Steaks or Roasts
For whole cuts of elk, you have a few options:
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Lard the meat – Use a larding needle to inject strips of beef fat into elk roasts or steaks Lard about 1 strip per 2 square inches
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Bacon wrap – Wrap elk steaks or chops in thinly sliced beef bacon secured with toothpicks.
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Layer on top – Place thin slices of beef fat directly on top of elk roasts or steaks before cooking.
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Baste while cooking – Frequently spoon or brush rendered beef fat over elk meat as it cooks.
Experiment to see which method you prefer. Larding or wrapping adds fat within the meat, while layering or basting applies it externally.
Best Types of Beef Fat for Cooking Elk
Look for these kinds of beef fat when preparing elk:
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Tallow – Rendered and clarified beef fat, available as blocks or jars. Works extremely well for injecting or basting.
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Beef drippings – The fatty pan drippings rendered from cooking ground beef or steak. Refrigerate to separate the fat.
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Beef bacon – Thinly sliced beef belly that provides interleaved fat layers.
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Suet – The raw, solid fat around the kidneys and loins of cattle. Dice and use for layering or larding.
Grass-fed beef fat provides bolder, beefier flavor. Avoid highly processed vegetable-based fats, which lack rich meaty taste.
Tips for the Best Results
When adding beef fat to elk:
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Choose grass-fed or natural beef fat for optimal flavor.
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Refrigerate fat and elk mixture overnight so the fat firms up and adheres.
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Cook elk low and slow at 225-250°F to allow fat time to baste and penetrate meat.
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Let elk rest 5 minutes after cooking so juices redistribute evenly.
With the right amount of quality beef fat added, your elk dishes will be optimally moist, tender and delicious. Elk may be low in fat, but with a little help from beef, you can enjoy healthy elk meat at its flavorful best. Give it a try!
Tip for adding fat to wild game hamburger
FAQ
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