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Arby’s Venison Burger

Iron_llama said:
Rinella was on a kick about using the caul fat, from around the kidneys. Wrap venison burger patties in venison caul fat, then grill them. I kinda want to try it. Your spice mix sounds great. By Tony's do you mean Tony Chachere's?
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Interesting, I’ve only ever heard poor things about venison fat. There’s only one Tonys where I’m from haha! Yea Tony Chacheres.
 
gcr0003 said:
Interesting, I’ve only ever heard poor things about venison fat. There’s only one Tonys where I’m from haha! Yea Tony Chacheres.
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Yeah, I've never enjoyed venison fat but apparently the caul fat is supposed to be special. I want to give it a try, at any rate. And I keep forgetting how much I like Tony Chachere's. Had some deep-friend (not breaded or battered) chicken drummies generously seasoned with the green can that I still think about a decade later.
 
gcr0003 said:
Interesting, I’ve only ever heard poor things about venison fat. There’s only one Tonys where I’m from haha! Yea Tony Chacheres.
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I thought about keeping the caul fat for a good minute so I could try it but every time I’m in the stomach cavity I just want to get what I need and get out of there, not fish around for delicate fat lace
 
gcr0003 said:
I’ve tried egg or butter mixed in with the patties and it makes a big difference. I’m convinced that egg and butter give it that little bit of fat content it needs without drowning out the natural venison flavor.
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Big proponent of butter and venison. I tell people they’re made for each other. I will try your ways Sifu.
 
My life has changed for the better since learning how to properly cook venison burgers. Save your money fellas and make yourself some of these absolute killer 100% venison burgers. I did dales, Tony’s, egg, salt and pepper this time. Can’t mess these things up. Super juicy and great flavor.

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