ups.
For the Venison Burger: Mix the ground venison, oil, salt and
thoroughly mix together the ground venison, pork sausage, 2 tablespoons barbecue
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.
rap in foil, around the meat, twist the ends.
Repeat
hem in with the bison burger meat, and add everything else. Do
Fry meat, onion and garlic in oil until meat turns color.
Add remaining ingredients and simmer until thick, stirring occasionally.
This is excellent over rice.
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.
Season the venison with salt and pepper.
Combine meat with seasonings and mix well.
Add egg and condensed milk.
Add enough bread crumbs to make mixture hold together without being sticky or dry.
Season to your liking. Shape into 6 medium patties and broil, fry or charcoal grill as you would hamburgers.
Top with sliced cheese in the last minute of cooking, if you prefer.
Serve on toasted sesame buns with your favorite additions to round out a different and highly satisfying meal.
Brown meat.
Add tomatoes and refried beans.
Cook for 20 minutes on medium heat.
In large, hot frypan, saute peppers, onions and garlic in margarine until tender.
Add vegetables, beans and spices.
Simmer for 10 to 15 minutes.
If too thick, add reserved tomato juice.
Brown meat, mix in sauces.
Spread in bottom of 9 x 13-inch pan.
Spread cheeses over top; bake on 400\u00b0 for 15 to 20 minutes. Remove from oven, add sour cream to top.
Bake another 5 minutes. Remove.
Serve with nacho chips.
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.
Brown the venison cubes in the oil in a heavy skillet.
Add the rest of the ingredients and season to taste, cover and simmer for 2 1/2 hours.
Thicken the liquid with a little flour.
Serve over buttered noodles.
Saute bacon pieces, add onion and venison, breaking meat into small pieces.
Add seasonings and cook until almost done.
Add tomatoes and simmer 20-30 minutes longer.
Serve over steamed rice.
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.
Dice bacon and brown in olive oil on medium heat. Add chopped onions and sweat. Add chopped garlic. Remove from heat and allow to cool. Once cool add onions and bacon to ground meat. Add salt and pepper and mix enough to incorpote all ingredients. Form three or four patties. Pan fry in olive oil to medium.
I served this on soft sandwhich buns with swiss cheese.
Wash and pat dry meat dry.
Mix ingredients together
an or dutch oven: Brown venison in olive oil. Do not