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.
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
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 ...
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.
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.
oes seem moister than most burger recipes; insuring it is mixed well
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.
Mix all ingredients; form into thick patties.
Cook on barbecue grill, 4 inches from coals or broil in oven for 10 minutes on each side (less for rare burgers).
Serve immediately in hot burger buns.
Yields 8 to 10 servings.
Preheat oven to 350\u00b0. Mix all ingredients by hand in mixing bowl. Press into loaf pan and cover top with more barbecue sauce. Bake 45 minutes to 1 hour.
Combine venison, onion soup, cracker crumbs and eggs.
Form meatballs (large for main meal, small for appetizers).
Place in 9 x 13-inch pan.
Combine remaining ingredients in separate bowl. Spread mixture over top of meatballs.
Bake uncovered at 325\u00b0 for 1 hour.
Large meatballs serve 4 to 6; small serve 6 to 10.