ups.
For the Venison Burger: Mix the ground venison, oil, salt and
thoroughly mix together the ground venison, pork sausage, 2 tablespoons barbecue
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.
Form venison into golf ball size balls.
Slice potatoes onto top of venison.
Slice Velveeta cheese and cover top of potatoes and venison.
Bake at 350\u00b0 for 45 minutes to 1 hour or until potatoes are done.
Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Add the venison to the skillet; cook and stir until evenly browned. Stir the tomatoes, mushrooms, thyme, sage, tarragon, and salt into the mixture; cover the skillet and allow the mixture to simmer until the venison is tender, 30 to 40 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Mix venison, stuffing mix, water, onion, 1/4 cup barbeque sauce, eggs, salt, and black pepper together in a large bowl until fully incorporated. Shape venison mixture into a loaf and place in a 9x13-inch baking dish. Spread 1/4 cup barbeque sauce over the top of loaf.
Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Saute venison in a bowl for 24 hours.
Add enough water to cover the meat.
Cook on grill on low heat.
Add favorite hard wood for flavor.
If none is available, use liquid smoke to taste and add more salt to saute to preserve meat.
Mix the venison and the pork sausage.
Make into patties and fry.
Heat oil in skillet on medium heat and brown venison stew meat.
Slice carrots to desired size.
Cut onions into wedges.
Combine all ingredients in LARGE crock pot and cook on high for 4-6 hours.
Mix together dry ingredients.
Coat venison steaks with flour mixture.
Melt butter over medium heat.
Saute steaks in butter for 10 minutes or until done.
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
mix dry ingredients.
Add venison and mix well.
Add
Combine all ingredients in crock-pot.
May be cooked overnight or all day if you have to go to work.
Adjust the seasonings as you prefer.
dding it directly to the burger meat. Remove the bacon to
NOTE THE MARINATE TIME IS NOT INCLUDED IN PREP & COOKING TIME.
Mix together all ingredients in bowl,.
Cover with press and seal refrigerate for 24 hours.
Divide into 4 even portions, roll out into a 2 inch rolls.
Wrap in foil, around the meat, twist the ends.
Repeat with the other 3 portions.
Bake for 1 hour at 350\u00b0F on cookie sheet.
Remove from oven and let cool until you can handle them.
Cut and wrap to size you wish.
Makes 4- 1 pound loaves or 8- 1/2 lb loaves.
Notes: To make breakfast sausage omit beef ...