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.
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.
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.
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.
dding it directly to the burger meat. Remove the bacon to
For the glaze:
Place all
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 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.
wine to hold together.Steam for 2 1/2 to 3
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.
n roasting pan.
Roast for 2 hours at 350\u00b0
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.
Dissolve salt in water and mix in other ingredients.
Roll into long rolls and wrap in aluminum foil.
Let set in refrigerator for 24 hours.
Bake in oven at 300\u00b0 for 3 hours. Unwrap and replace with new aluminum foil.
Cool.
Mix well. Refrigerate for 3 days (each day, mix well).
On the fourth day, divide and roll into balls.
Place on broiler pan or wire rack on cookie sheet. Cure in warm oven no higher than 200\u00b0 for 8 hours (turn after 4 hours).
Refrigerate up to 3 weeks or freeze up to 2 months.
Mix all ingredients well and shape into 3 or 4 rolls.
Place on foil covered cookie sheet and cover with wax paper. Refrigerate for 3 days.
Bake at 350\u00b0 for 1 hour, turning after 40 minutes of baking time.
Mix well and refrigerate.
Knead well next 2 days.
Knead third day and form into 2-inch rolls.
Place on broiler rack and bake at 140\u00b0 for 8 hours.
Turn every 2 hours.
It can be smoked for 8 hours at 140\u00b0 in a smokehouse (omit liquid smoke).