What is the ratio of fat to ground deer meat?

Wild venison is a very lean meat, often containing only 3-5% fat, which is significantly less than most store-bought beef. Because of this natural leanness, knowing what is the ratio of fat to ground deer meat is essential for adding moisture, improving texture, and preventing your final dish from being dry or crumbly.

Quick Summary

The ideal fat ratio for ground venison depends on the final application, such as burgers, sausage, or chili, with pork or beef fat being common additives to improve texture and flavor.

Key Points

• Start Lean: Wild venison is very lean, with a fat content typically between 3-5%, so adding external fat is often necessary for moisture.

• Ratio Varies by Recipe: A general-purpose grind for burgers is often 80/20 (venison/fat), while sausage can be 70/30 or higher for added juiciness.

• Choose Your Fat Source: Pork fat, like fatback or shoulder, offers a mild flavor, while beef fat (suet, brisket trimmings) adds a beefier richness.

• Keep It Cold: For best grinding results, ensure both the venison and the fat are very cold to prevent smearing and clogging.

• Test Your Grind: Always cook a small test patty after grinding to confirm the fat ratio and adjust seasonings before packaging the full batch.

• Consider 100% Lean: For loose meat dishes like chili or tacos, many prefer to use 100% venison and add moisture during cooking, forgoing the mixed-in fat.

Why Add Fat to Ground Deer Meat?

Venison is an excellent protein source, but its low fat content can be a disadvantage in many cooking applications. When grinding venison, adding fat serves several key purposes:

• Moisture and Juiciness: Without added fat, ground venison can dry out quickly during cooking. The added fat melts, basting the meat from the inside and resulting in a juicier, more succulent final product.
• Flavor Enhancement: While many enjoy the natural flavor of venison, added fat can help round out the taste. Pork fat provides a milder flavor, while beef fat, especially suet or brisket trimmings, can enrich the overall meatiness.
• Binding and Texture: For recipes that require the meat to hold a shape, such as burgers or meatballs, fat acts as a crucial binding agent. It prevents the meat from crumbling and creates a more cohesive texture.

Popular Fat Sources for Grinding Venison

When deciding what to mix with your venison, there are a few primary options, each offering a unique benefit. You should always use high-quality fat from a trusted source, and ensure both your meat and fat are chilled before grinding for the best results.

Pork Fat

• Pork Fatback: A traditional choice, known for its mild flavor that doesn't overpower the venison.
• Pork Belly or Pork Shoulder: Pork belly adds a richer flavor, and pork shoulder provides both meat and fat for a springier texture in sausages and meatballs.
• Bacon Ends: A popular, though strongly flavored, option for specific applications like burgers.

Beef Fat

• Beef Suet (Kidney Fat): A popular and often readily available choice, prized for its clean flavor and firm texture.
• Beef Brisket or Ribeye Trimmings: Highly flavorful, these trimmings can be acquired cheaply or for free from a butcher and add a rich, beefy taste.

Suggested Ratios Based on Application

There is no single correct ratio, as the perfect mix depends on your recipe and personal preference. The following are common starting points based on the final use of the ground meat.

For Burgers and Meatballs

• 80/20 Ratio: A popular standard for juicy, flavorful burgers that hold their shape well on the grill. This means for every 4 pounds of venison, you would add 1 pound of fat.
• 90/10 Ratio: For a leaner patty, this ratio works well and results in a less greasy burger. You might need to add a binder like egg or breadcrumbs to help it hold together.

For Sausage and Cured Meats

• 70/30 Ratio: Standard for many fresh sausages, providing a succulent texture. This is a common starting point for seasoned bratwurst or Italian sausage.
• 50/50 Ratio: Used for certain sausages like breakfast sausage, where a higher fat content is desirable for a juicier, richer flavor.

For Loose Meat Dishes (Chili, Tacos, Sloppy Joes)

• 100% Venison: For recipes where the meat is crumbled and seasoned heavily, adding no fat at all is a popular and healthy option. You can add moisture during cooking with oil or broth.

Comparison of Different Fat Ratios

Ratio (Venison/Fat)	Application	Texture and Juiciness	Flavor Impact	Best For	Cooking Considerations
100/0	Loose meat	Lean and crumbles easily	Pure venison flavor	Chili, tacos, sauces	Can dry out if overcooked
90/10	Burgers, meatloaf	Lean but binds well	Minimal change to venison taste	Lean burgers, health-conscious cooks	May need binder to hold shape
80/20	Burgers, meatballs	Juicy, holds shape well	Enriches flavor without overwhelming	Grilling, pan-frying	All-purpose grind
70/30	Fresh sausage	Moist, succulent	Adds noticeable pork or beef flavor	Brats, Italian sausage	Excellent for binding
50/50	Rich sausage	Very rich and juicy	Adds significant fat flavor	Breakfast sausage	May produce a lot of grease

The Grinding Process

1. Trim and Chill: Begin by trimming all silver skin and undesirable venison fat from your meat. Cut both the venison and your chosen fat source into 1-inch cubes and place them in the freezer for about 30-45 minutes, or until very cold but not frozen solid. This prevents smearing during the grind.
2. First Grind: Using a coarse grinding plate, run the venison and fat through the grinder, alternating between venison and fat pieces to ensure an even distribution.
3. Mix Thoroughly: After the first grind, mix the ground meat and fat thoroughly by hand to combine everything evenly.
4. Second Grind: For a finer, more consistent texture, run the mixture through the grinder a second time using a medium or fine grinding plate.
5. Test and Season: Fry up a small test patty to check the fat content and seasoning. Adjust by kneading in more fat or seasoning as needed.

Conclusion

Ultimately, the question of what is the ratio of fat to ground deer meat comes down to the desired outcome for your specific recipe. While some preparations, like chili, thrive on 100% lean venison, dishes like burgers and sausage benefit greatly from a carefully chosen fat blend. By starting with common ratios and adjusting based on your personal taste, you can unlock a new level of moisture and flavor from your ground venison, elevating a healthy, game-rich meat into a truly delicious meal. For more expert advice on working with venison, check out resources from veteran hunters and butchers, like those found on the MeatEater blog: How Much Fat Should You Add to Ground Venison?.

Frequently Asked Questions

Can I use ground deer meat without adding any fat?

Yes, you can use 100% ground venison, but it is best suited for recipes where the meat is crumbled and heavily seasoned, such as chili, tacos, or pasta sauce, as it can become very dry if cooked as a patty or meatball.

What is a good all-purpose ratio for grinding venison?

For an all-purpose grind that is versatile enough for both burgers and other dishes, an 80/20 ratio of venison to fat is a common and reliable choice.

Which is better for ground deer meat: pork fat or beef fat?

The choice between pork and beef fat is based on flavor preference. Pork fat (like fatback) has a milder taste that allows the venison flavor to stand out. Beef fat (like suet or brisket trimmings) adds a familiar, richer beefy flavor to the mix.

How do I calculate the correct amount of fat to add?

To calculate the fat needed for an 80/20 ratio, you need 20% of the total final weight to be fat. If you have 4 pounds of venison, you'd add 1 pound of fat to get a total of 5 pounds of 80/20 ground meat. A simpler method for a 90/10 ratio is multiplying the venison weight by 0.1 to get the fat weight.

Do I have to add fat if I am making sausage?

Yes, for sausage, fat is crucial for creating a juicy and succulent product that holds together. Ratios are typically higher than for burgers, often ranging from 25% to 50% fat depending on the type of sausage.

What kind of pork fat is best for grinding?

Pork fatback is often considered the best choice due to its neutral flavor and ideal texture for grinding. Pork shoulder or pork belly are also good options if fatback is unavailable.

How can I prevent my ground venison burgers from crumbling if I don't add fat?

To keep 100% venison burgers from falling apart, thoroughly knead the meat for about 60 seconds before forming patties. This activates the meat proteins, creating a stronger binding.