How To Make Venison Burgers.
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- Опубликовано: 9 сен 2024
- How To Make Burgers.Venison Burgers.I show how to grind your own meat and make three,stunning,juicy,Home-made Venison burgers,three different flavour combinations,and every one a winner,showing the whole process.I even taste test all 3 at the end,and believe me they are epic,FOOD PORN, of the highest order.
If you cant get venison,then try them with beef,you will not be disappointed.
Many thanks.
TheScottReaProject
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
19:30 - Perhaps the best quote from Scott so far! :)
"Jesus,That is damn good" Paul...
Scott, you should have a TV show, in Canada and US, because we have no shows on how to use all the venison we hunt!! You would be a star!! Haha... Seriously, have you thought of the possibility to do a TV show? Scott Leysath, on HFC show, was popular...
I would love too.maybe one day someone will pick up on it.all the best. . scott
here in the states I have always blended my venison burgers with high fat ground beef it adds the needed fat and bulks out the amount of ground hamburger you get. my dad did around a 60-80 to 1 beef to venison where I run a 1-1 mine comes out a little juicer and the flavor is very similar funny tho we never used a binding agent we would form patties and freeze them which we did with all the meat when you wanted a burger or wanted the ground deer for anything just pull out the individual frozen patties and thaw final though freezer space was never an issue we would just cover and freeze them in the cellar way where the steps to the basement are covered by a roof and wall but have no heat we had removeable wooden steeps and you turned the cellar way into a meat locker today i have an extra chest freezer to freeze the patties
Your videos inspired me to go meat shopping as of late. Lots of cooking for me ahead. Thank you
As a former professional chef, I would love to come and give you a helping hand. I'm sure we could share a few tips and tricks. Love watching your videos Scott. Keep up the great work.
That looks absolutely wicked, Scott! Man I wish you'd come to Worcester and set up a shop.
Glad I'm not the only one who gets carried away with adding goodies to burger meat.
Good stuff brother
Knocked it out of the park again! Thank You!!
Monumental baby - great new camera! Thanks for sharing
"... The King, the Clown and the Colonel ..." Good one, lad, LOL.
Correctamundo, nothing beats home-made. Try blue cheese+garam masala in your mix. Eye-popping revelation.
(Years ago, in Paris of all places, around the time the big American burger chains started running rampant all over the place, there was a "King" and "Clown" on the same block. And in between, some enterprising Frenchman got up his own shop: "McKing Burger" ...)
"Just talk amongst yourselves" --> What are frikkin kidding me?! My mouth is watering so much I can't even speak. Dude this looks amazing! Oh man I gotta have one right now!
Scott you're a star mate those burgers look totally awesome i'm literally frothing at the gob looking at them
Another amazing mouth watering video. Thanks Scott.
yaammmyyyyyyyyyyyy
they look great scott , nice to see you care about the vegys throwing in the odd lettuce leaf .
Wow those looked amazing! They seemed to be very juicy. Great job Scott.
Amazing work Scott!! I absolutely love watching people doing what they love with such passion and attention to detail. The little things that make all the difference. I am learning a LOT from your vid's I will say that.
Dear me, another belter pal!
As a man from Pittsburgh PA the home of Heinz ketchup I appreciate your loyalty.
I always get hungry watching your videos. Dam-it man now I have to go make me a burger! Great videos!
Another Must Try...Great Scott!!
Damn it man, you always make me water my teeth out with those vids of yours, big thumbs up! I'll defenitly give these burgers a try.
Did have a good laugh though the other day when I met a vegitarian. I told her I was a second hand vegitarian: cows eat green, I eat cows. The look on her face was priceless. Cheers!
Easterwood Love it,im going to use that one next time,many thanks.Scott
Scott u out did yourself on this one great burgers I think burger King couldn't did it no better keep up the great videos
Brilliant!
I really gotta stop torturing myself watching your vids! My 2 cents...the bacon in the horse radish burger would blow my mind haha. to the comment about having a TV show with wild game. you should totally get yourself out there. your talking and presentation skills are spot on. I really enjoy your style. keep em comin!!
Wow man you killed it. That was superb, cheers Scott your the man
Scott another GREAT video. I very much enjoy watching your videos. Closest I've been to Worcester is Winchester visiting a friend that lives there. Would absolutely love to visit!!!! I love cooking and food:-)
From over the Pond...
Scott
I made the turbo beefy burgers last week (didn't tell the kids they had Ox heart in them though) but these trio of beauty's look great, going to defrost that haunch of fallow in the freezer and give 'em a bash.
Nice one.let me know how it goes . they were monumental.all the best. scott
Wow Scott, Great Video.
Damn Scott, them Venison burgers look killer! Rock on!
Awesome
hey scott,I hope your exercising lol,you have to be to eat all that.......god
your a star,my wife has started watching you aswell
yummy
They looked great. Love to make them with moose meat. But having them moist is the key to a good burger. Cheers from Newfoundland.
Wow, those really looked good Scott. I got to try making some myself. Thanks for the excellent video.
Yet another great video mate, I don't know how you do it. Been out tonight to shoot but hit a blizzard in the Staffordshire Moorlands, will have to play the waiting game again!!
(I absolutely HATE Horseradish, can't do with it at all, I will have to leave it out, but each to their own).
Very good .. Tanks ..
Very nice!!
awesome burgers, only one flaw, it all about Dukes mayonnaise baby!
Another revenue stream should be your knives! The Scott Rea knife set!
used to work in hotel in Ocean City , New Jersey. Did not have that fancy burger press. Had wax paper squares and a quart can of anything was handy. thickness came with practice. get the picture? Good tubes, very good content of some practices still done in rural U.S. (souse especially). Do you have one for beef tongue(pickled)?
Fantastic recipe, I'm pretty sure I caught a whiff of those things through my computer screen.
I was hoping you'd go there and you did..
Keep making videos, thanks for sharing!
Just a suggestion, use wild boar as a subject! I don't know if you have access to them in you're region though..
Interesting that Helmans and Heinz are just as popular across the ocean as they are here. I'm guilty of scraping the bottom of the barrel with generic mayo and ketchup, but it really does taste better with a proper dressing.
Your video's make me soo hungry! great job
I get quite a few Munty's and have always wanted to do a bit more with it - Another quality vid as usual Scott, I shall definitely be having a go at these :)
Awesome just Awesome. Now for the wine selection and we're good to go : )
Great video Scott! Love the new camera. I am currently looking for a new butcher (just moved), do you have any tips on what to look for when deciding?
you need to make a cook book Scott lol
That was a great episode mate! I'm honestly going to have to invest in a meat grinder!
Another fantastic video Scott, well done. I made some just a couple of weeks ago after the roe doe cull - v v similar but egg instead of rusk. They were absolutely delicious but next time I'll be using rusk and horseradish sauce. Thanks v much!
And I meant to add - after watching your sausage video I rested the burgers like I would a steak and it was awesome! Thanks again.
cheers dude.its mad how resting a sausage or burger can make a he'll of a difference,its a great tip.building the knowledge all the time Foss,love it cheers...scott
#venisonburgerhype #yummylicious
you have done so much. Like these outstanding burger. how can I donate to your Project.
regards Mike
Michael Andersen Hi Mike any donation would be much appreciated,email me my friend and i will point you in the right direction,many thanks...Scott thedog6661@gmail.com
Its all your fault scott, i bought a mincer, a deer, a knife a bone saw and a muntajac. Got few mates round and we did the whole deer and made the bacon burgers. They are something else. The best burger. nuff said!
muito bom!!!
Hi Scott, Why do you put the venison through the grinder so many time??
Could you not put all the ingredients together at the start and then through the grinder?
That way the ingredients would get a mix all at the same time.
Onde é que tá o 3 pancadas com o Dino santuago
Hi Scott,
Looks great! Is there a particular reason used pork fat instead of beef fat?
Scott have you ever tried mustard on your burger instead of mayo?
Is "rusk" just a bread crumb? Love your vids but I'm on the other side of the pond.
Did you use white pepper?
hey Scott,
super nice looking burgers! i've never tried venison burgers before, but maybe one day. :)
is this your first video with the new camera? which one did you end up getting?
Sure is my friend,i went for the Canon sx60 hs,after days trawling reviews this came out top,and the picture quality is awesome,what do ya think?..
Scott Rea indeed it is awesome. being able to see the juice leaking from the burger really drives home the point!
thanks for making the video!
Scott Rea The audio is sounding much better too. Thanks for another great video. Cheers.
Those are some good burgers jesus christ
Can you make these and then freeze them?
send one for me
What is the name of the burger press you use? I've been on Amazon and can't find one based on how it looks.
Is it okay to use beef fat instead of pork fat?
jealous
SRP--What is "rusk"? Please describe. Looks like corn meal.
He has a video on how to make it.
is there any chance you could post a link or something to buy one of those mincers you have?
Hey Josh you in the UK dude?
yes i am uk scott
josh armstrong Ok mate here is the link,this is a cracking machine with plenty of power,best one on the market,all the best...Scott
www.amazon.co.uk/Andrew-James-Electric-Vegetable-Attachment/dp/B0063CF80G/ref=sr_1_1?ie=UTF8&qid=1424683890&sr=8-1&keywords=mincers
Scott Rea Any recommendations for Canadians? Thanks in advance.
How come you didn't grill these? Burgers like these should be grilled.
HO man
No rusk here in the US. Can you make it at home?
Rusk is a kind of yeast free bread crumbs, so maybe the bread crumbs you use for breading might do.
Do you sell these Scott? Or do you just eat them all yourself?
I'm pretty sure selling wild game is illegal but you can give it away.
I could probably do with a lot less fat. I don't like a greasy burger. I don't think the extra calories is worth the slight taste enhancement
These are very low fat % if you look at the burger when its cooked, they are VERY lean compared to any fast food burger.
Are any of your children interested in following in your foot steps?
yes my eldest son.i teach him a bit here and there.cheers....scott.
wether he takes it in though is another matter all together. ...
19:03 look at the juice lol
Brother, what can I use to substitute the pork in these recipes for the fat? I'm a Messianic Jew and I don't do pork at all. Would olive oil or chicken fat work? Cheers!
GiacomoKnox How about Lentil juice ? Maybe lard ? But I'm sorry, you need the pork fat to get the real flavour. Nothing else comes close. Bacon or Gammon may do at a pinch, but you really do need the pork fat to get the kosher recipe.
Andrew Wheeler Well I'm less concerned with the flavor being "authentic". Think you could experiment and shoot another video? Thanks if so
+GiacomoKnox just use beef fat
+D Barbz Bah 8 months too late, brah. Just became a vegetarian :)
I feel sorry for your loss... ;)
This must be the only video I have seen ware you wore gloves, must have still been trying to make the health and safety police happy lol
Uuiiiu
Yummy, no bones about it. And by the way, just wanted to add: gloves on hands whilst cooking? No, no! And thrice no!
Not venison , But Where is the best place to get freshly slaughtered pig gutted , wholesaler or straight from slaughter house?
Oh no... the poor backstrap..
why do you have to eat those in front of us? it's against the laws of God and man.
Fuck vegans this stuff is number 1 🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥓🥓🥓🥓🍔🍔🍔🍔🥓🥓🍔🍔🍔🍔🥓🥓🍔🍔
ummm...not to be that guy but you kinda touched raw meat then touched the buns straight afterwards. lets try not do that again Scotty
I haven't got ill yet,plus this ent a restaurant,its my home,and i only i ate them,so lighten up dude,and just enjoy it for what it is,really.......thumbs down.
Scott Rea sorry didnt mean to offend sir just a bad flashback but regardless keep up the good work mate
no problem Paul. no offence taken mate.many thanks. ...scott
My family has never gotten sick eating raw meat, potato salad however is a different story...