In fact, I much preferred the kitchen aid grinder to the standalone mixer with used in the chicken processing area i worked in not so long ago. chicken fat is the WORST when it gets on a grinders blade.....ever ground boneless chicken thighs? delicious, but be kind to yourself and trim them well.
Aside from having a reliable grinder for home use, I think i have stumbled into my 'Go-To' Venison Burger Blend. Its been phenomenal in all applications (burgers, meatloaf, taco, shepherds pie, and chili) so far and here is the secret formula
3 Parts Lean Ground Venison
1 Part Lamb Fat
I know, i Know...where the heck do you get lamb fat?
personally? I like Lamb. A lot. I will often buy myself 'Round Bone Steaks' (a Cross section of the leg) when on sale. Not being too fond of fatty cuts, I will usually trim my steaks down to lean little cutlets for quick cooking (nice and rare please!)
I know its a little taboo to remove the fat from any steak, but this rule applies more to when you are cooking the meat medium to *GASP* well done!
See I prefer my steaks, well...bloody. and a bloody steak is better as a lean steak. think of the tenderloin, VERY lean...without the marbling throughout the meat, you run the risk of drying out the meat when cooked through. Now take a cut of meat like a Rib Eye....well marbled and encased in a cap of fat on top. this meat is much better if cooked at least to medium. See, the fat needs TIME to melt. this is why i normally recommend a quick sear and then a slow cooking in the oven to achieve the perfect thick cut Rib Eye, Del Monico, or T-Bone. the fat melts and absorbs into the meat, preventing the meat from drying. It is important to note that this fat that prevented the meat from drying also needs to be fully heated in order to melt and disperse its flavors through the meat...under cooked fat is 'chewy'.
so that explains why i trim all the fat from my lamb...and cook it very rare, and have extra lamb fat lying around to add to my venison grind.
however you manage to obtain both your venison meat and lamb fat, this combination is a winner and, in my opinion, worth the extra effort.
Venison And Lamb Tacos - With The Works!
2 Lb Ground Venison ( I used a mixture of 1 3/4 lb lean venison scrap and 1/4 lb of LAMB fat)
1 Table Spoon Duck Fat (or fat of your choice)
2 Packets Taco Seasoning ( I cheated here)
2 Tablespoons Garlic Power, 1 Tablespoon Onion Powder, 2 Teaspoons Corn Flour, 2 Teaspoons of both Chili Powder and Paprika
Hot Sauce to Taste
12 Hard Taco Shells
1 White Onion (Diced)
2 Large Tomatoes (Diced)
1/2 lb Shredded Cheese ( I Diced Cheese Ends)
Green Pepper (Diced)
Shredded Cabbage or Lettuce
This is a SUPER simple Meal. you can even dice all the toppings the night before if you won't have time after work the next day.
I already had my meat ground. The venison is the smaller or tougher pieces of a deer that are inevitable when butchering. the lamb fat was a very happy addition and added a great amount of moisture to the meat without taking away from the venison taste. feel free to use beef if lamb fat is not available. (Personally, i do not care for a fatty steak, so i trim and save the fat from any lamb leg steaks i buy and cook)
you can also use a store bought ground meat if you haven't any wild venison available. beef, lamb or better yet, domestic venison would work.
set a large bottomed frying pan over medium heat and add the duck fat. once melted add the ground meat and cook until browned and the lamb fat had rendered. add your seasonings (store bought or homemade) and mix the meat well. I like to add some Tabasco here for extra spice. continue to saute until the meat is cooked through and the majority (but not all!) of the fat has reabsorbed.
while the meat is cooking i like to chop my veggies and cheese and set the table.
put out the taco shells and let the family assemble their perfect taco.
dinner is served