Brown deer burger and cook noodles.
In a large casserole dish, put the deer burger and noodles.
Spread on top of the cream soups.
Put garlic powder in and combine thoroughly and add salt and pepper to taste.
Put in a 350\u00b0 oven and cook for about 30 minutes.
If desired, one might add cheese on top for the last 5 minutes of cooking.
Make deer burger into small patties; dredge in flour and salt and pepper.
Brown in oil on both sides of burgers.
In a small bowl, mix ketchup, water or broth and Tabasco; pour over the meat in skillet.
Simmer over medium to low heat for 30 minutes, turning once.
(Sauce should be thick when done.)
Mix deer burger, beef burger, soup mixes and water by hand until thoroughly combined.
Shape into very thin patties.
Top half of patties with 1/2 slice of bacon.
Cover this with remainder of patties and seal edges.
Grill over hot coals or gas grill until done.
Serve on warm buns with mustard and sliced onion.
While burgers are cooking, sprinkle meat with Worcestershire sauce.
Preheat oven to 400\u00b0.
Brown burger meat and drain.
Add first 4 ingredients and bring to a boil.
Remove from heat.
Place in Dutch oven or ovenproof serving dish.
Place small biscuits or 1/2 biscuits on top and around edge.
Cook until brown.
Turn heat off.
Sprinkle cheese over biscuits and remove from oven as soon as cheese melts.
Brown deer burger and onions together.
Add chili with beans and tomato sauce.
Add cooked macaroni and spaghetti.
Season to taste with chili powder and let simmer for about 15 minutes.
Cook deer burger, onion, basil, salt and pepper together until deer is done and lost its color.
Meanwhile, parboil potatoes until just tender.
Put deer burger in a deep 7 1/2 x 7 1/2-inch casserole and stir in potatoes and tomatoes (if canned tomatoes are used, do not drain).
Bake, uncovered, in a 350 degree oven for 30 minutes.
Top with cheese and bake 15 minutes longer.
Mix all ingredients together in a large bowl and level.
Place in refrigerator overnight and mix again in the morning.
Let set 2 days.
Mix burger and place between 2 sheets of waxed paper.
Roll the burger out to desired thickness.
Put in freezer until it hardens, then remove and cut in strips.
Place in dehydrator overnight or until done.
Mix water, marinade and all seasonings together in a large bowl.
Add deer burger and mix well.
Allow 15 to 20 minutes for burger to soak up all seasonings.
Cook the deer meat and carrots for about 1 to 1 1/2 hours in enough water to cover well.
Add rest of ingredients and cover with water.
Add salt and pepper to taste.
Cook in open kettle and add water, depending on the thickness you prefer.
In bowl, combine chili powder, flour, sugar, vinegar, salt and pepper and oregano; mix well. Brown burger; add salt, pepper and onion. Cook 10 minutes. Add tomatoes and beans.
Add mixture in bowl; simmer 1 hour. Add tomato juice, if you like.
Combine meat, rice, egg, parsley, onion, salt, pepper and 1/4 cup Hunt's Italian tomato sauce.
Mix thoroughly.
Shape into 1 1/2-inch balls.
Place in skillet or large boiler.
Mix remaining sauce, water and Worcestershire.
Pour over meatballs.
Bring to a boil; reduce heat, cover and simmer about 40 minutes.
If you do not get pan too hot before covering, you do not have to stir. Best with deer burger.
Mix and form into rolls.
Wrap in wax paper and refrigerate for 24 hours.
Bake at 300\u00b0 for 1 1/2 to 1 3/4 hours.
Mix deer, rice, onion and seasonings.
Form into small balls. Fry in hot oil (or bake in oven), turning frequently, until light brown, but not crusty on all sides.
Add tomato sauce and water. Mix well.
Cover and simmer about 45 minutes.
Makes 4 servings.
n a ton of different recipes because I love spicy food
f the best Downing recipes for a good wild game meal.
1:in large skillet or dutch oven,brown venison in bacon drippings.Add sugar,garlic,tomatoe paste and spices.
2:meanwhile soak ancho chiles in boiling water until soft.Add chipotle peppers.
put anchos and chipotles with a small amount of reserved soaking liquid in food processor or blender and puree.
3:Add pureed chiles and 6 cups water to meat mixture.
4:cook until reduced by half.
5:puree meat until smooth.Cook until all water is evaporated.Let meat cool.
6:In large bowl beat lard with electric mixer until fluffy.
7:In ...
f course.
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Stuffed Deer Heart.
Ingredients:
1Deer
ake two separate patties per burger.
Layer smoked cheese of
Mix well and form into 2 rolls; wrap in foil. Refrigerate 24 to 36 hours. Punch holes in bottom of foil and place on broiler pan. Bake 2 hours at 350\u00b0, depending on size of rolls. Or pork sausage, get pork and mix it with deer. Use 2 deer to 1 pork.
se the food processor.
Burger -- Mix the bread crumbs, onions