ups.
For the Venison Burger: Mix the ground venison, oil, salt and
thoroughly mix together the ground venison, pork sausage, 2 tablespoons barbecue
ore mustard seed than this recipe calls for, can also add
large Dutch oven. Sear venison cubes until well browned; add
Mix all ingredients and divide into 3 parts (in 3 Ziploc bags). Refrigerate for 3 whole days. Knead in the bags everyday.
Saute celery in butter.
Mix venison with bread, egg, water, salt and pepper.
Add celery and mix.
Make into patties and brown in pan.
Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
Mix venison, onion, green bell pepper, red bell pepper, egg, garlic, paprika, cumin, sea salt, blackened seasoning, and cayenne pepper together in a large bowl.
Heat olive oil in a skillet over medium heat; cook and stir venison mixture until browned, about 15 minutes. Add quinoa; cook and stir until heated through, about 2 minutes.
The toughest part of the deer can be used for venison burger. Grind the meat with a meat grinder.
Mix in salt and pepper to taste.
Add chopped onion, garlic powder and Worcestershire sauce. All these ingredients are to individual taste and it is nearly impossible to add too much of any ingredient, except salt of course.
Make the mixture into patties and fry or grill until well done.
Mix mustard and sour cream, cover and refrigerate.
Cook veggie burger according to directions on the box.
To serve, put the mustard/sour cream mixture on bottom bun, top with a few arugula leaves, then top with veggie burger, then sprinkle with blue cheese and finish off with remaining arugula and the top bun.
Brown venison with 2 to 3 tablespoons olive oil, with the chopped onions, celery, green peppers, and garlic. Put chopped tomatoes and salsa in a large pot. Add meat mixture, beans and all the spices. Adjust spices to suite your taste. Simmer for 1 to 2 hours.
serve with corn bread.
Enjoy.
Mix meats together.
In a seperate container mix dry ingredients thoroughly.
Combine meat and spices, mix thoroughly.
Add water.
Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
Can be stuffed into Medium Casings or used in bulk form depending on your recipe.
For the cranberry relish, place the cranberry sauce, balsamic vinegar, brown sugar, juniper berries and star anise in a small saucepan on medium-low heat. Simmer for 8-10 mins.
Heat a grill pan on high heat or preheat the grill to medium-high. Brush the venison steaks with oil and season well with pepper. Sear the venison steaks for 2-3 mins each side. Let stand, loosely covered with foil, for at least 5 mins before slicing.
Layer the buns with arugula leaves, sliced venison and blue cheese. Top the warm cranberry relish.
Grind partially frozen venison meat and pork butt together
hile waiting on sauce, gather burger ingredients.
Pickles: Slice Vlasic
Venison and/or beef work very well for this recipe-cheaper cuts and
mix dry ingredients.
Add venison and mix well.
Add
repped before cooking; Tastes best with fresh Venison tenderloins, same day type
Pull mixture up and over burger with.
fingers. Pick up
vernight in fridge. It's best to marinate for 8 hours
I only made 1/2 recipe and it was enough):