mix dry ingredients.
Add venison and mix well.
Add
Grind partially frozen venison meat and pork butt together
ENTLY form into 5 thick burgers, do not over work the
food processor, chop the venison and the bacon to medium
il the grate.
Mix venison, chipotle peppers, blue cheese, and
thoroughly mix together the ground venison, pork sausage, 2 tablespoons barbecue
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.
Mix all ingredients; form into thick patties.
Cook on barbecue grill or broil in oven, 10 minutes on each side (less for rare burgers).
Serve on hot hamburger buns.
Makes 8 to 10 servings.
Mix all ingredients together in a large bowl.
Form into 4-6 patties, (depends on how big you want your hamburgers.) Refrigerate for at least an hour so flavors can blend.
Heat a large skillet or the B-B-QUE grill to medium high heat. Cook burgers 4-6 minutes per side or until desired doneness is achieved.
Can be served on buns with favorite toppings or as a main dish served with favorite sides.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place bacon in a stainless steel bowl; add venison, bread crumbs, Worcestershire sauce, milk, garlic, and cayenne pepper. Mix venison mixture using your hands and form into 5-ounce balls. Press balls with the back of a side dish to form patties.
Grill patties on the preheated grill until desired doneness is reached, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Saute celery in butter.
Mix venison with bread, egg, water, salt and pepper.
Add celery and mix.
Make into patties and brown in pan.
Mix well all seasonings and the ground venison.
Form into patties and cook on gas grill or charcoal grill.
Wonderful and fat-free.
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.
mooth.
To make the burgers: Lightly beat the egg white
ined plate.
Combine ground venison and ground beef in a
il the grate.
Combine venison and ground beef together in
br>For the Venison Burger: Mix the ground venison, oil, salt and
Place bacon on bottom of pan.
Mix ground venison with onion. Make into burgers; cook over medium-low heat until done.
Turn as needed.
Salt and pepper to taste.
Brown venison.
Add remaining ingredients and enough water to cover; simmer 2 to 3 hours.
Best when reheated.
The trick is in the vinegar.
Use 1 tablespoon vinegar with all venison roasts, chops, burgers, etc.; it takes all the wild smell away.
You can freeze this in Ziploc bags for a later date.
br>Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper