Executive Chef Graham Brown demonstrates how to work with ground Cervena Venison. Watch this video for his brilliant secret to better venison burgers, meatloaf & meatballs!

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Transcript:
"We also have these beautiful ground mince packs. These are made from all the trim - the good lean trim - and a little bit of fat put into these just to keep them a little moist. You can see that is a beautiful mince.

It's already pre-ground and great for making sliders, burgers, meatloaf, and all that kind of thing. Ready to go, just as it is. Just as easy as opening the package."

"The secret [to making moist burgers, meatloaf, meatballs, etc] to use instant mashed potato flakes at a ratio of one heaped tablespoon (that is a large heaped tablespoon) per pound of meat.

What that does is sucks in the moisture and holds it. It doesn't release it back out when you're cooking. It holds it into the meat and keeps the meat nice & moist & succulent.

It's almost tasteless. It's not something that's going to interfere with the flavor profile of the meat, but it makes a wonderful difference to the overall juiciness and overall texture of the meat once it's cooked."

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