I plan on eating up a bunch of my venison burger in the next few weeks during the shutdown. Last year I did a custom grind with 10% smoked bacon ends on 30 ponds of burger. Man did it turn out great. Sunday I made a lasagna out of a pack. It was smack your granny for the last bite good! Here is my recipe--- SHARE your favorite burger dish. I'd love to try others favorites. 1 1/2 pound venison 24 Oz your favorite sauce. 1 10 OZ can of mushroom 1 chopped union 1 chopped green pepper 1 half bag of egg noodle 1 cup cottage cheese 1 tsp brown sugar 1/2 tsp Italian seasoning pinch of garlic power 1/4 tsp ground pepper 12 oz shredded mozzarella cheese 12 oz shredded sharp white cedar Brown meat unions mushroom peppers Boil noddle at rapid boil 10 minutes Add sauce to browned meat veggie mixture- add seasoning and cottage cheese in big bowl stir well. Layer out meat/sauce - noodle - cheese in baking dish. I do a layer of the sharp white cedar on the bottom layer and then mozzarella on top..
I've been doing the same thing as you - using up some of my ground stash. I've eaten grilled burgers for lunch the last 4 days now. 1/2 lb of your favorite ground wild game. I mix mine with either pork fat or bacon. Usually 10-15%. 1 teaspoon Worcester sauce 1 tablespoon breadcrumbs 1/2 teaspoon sour cream Season to taste. I usually use standard salt & pepper or Montreal Steak seasoning. Mix all ingredients together and form into a patty. Let sit until it's room temp. I'm not a fan of grilling cold meat. Heat grill to 375 and cook 3-4 minutes per side. After the first flip put a big dollop of butter on top, then cover with your favorite cheese. Enjoy!
Tacos, enchilada bake, spanish rice, sloppy joes, meatloaf, meatballs, Ps no recipes because I don't use them and it's different each time.
Sour cream huh? Man I've made a lot of burger recipes but never one with sour cream. Gotta try this one!
Ground venison Hamburger helper Follow directions on box Sent from my iPhone using Bowhunting.com Forums
I usually do either jerky or breakfast sausage out of my deer grind. Jerky is super easy, just brine with whatever you prefer and then use a jerky shooter. Good jerky to share with your younger kids/grandkids or with older parents/grandparents that may have dentures. A lot of times I just use one of the High Country jerky seasonings but cut the brine quantities back by about 1/2 a pound...too salty to me if I don't. I prefer just the original seasoning mix, or to use more of a "traditional" jerky recipe using salt, brown sugar, Worchester, and of course black pepper. I always add a cure salt, usually the Morton's smoke flavored. Of all things, if you use the High Country teriyaki seasoning mix and smoke with mesquite chips it will come out tasting like a Burger King Whopper does. If you love teriyaki flavored jerky sorry to disappoint, but it has zero teriyaki flavor if you ask me. The breakfast sausage is easy to make too, but works best when initially grinding up your wild game meat. Run your grind through the first time with 18% pork suet. I use the larger die that came with my grinder. That may seem like a fairly high percentage of suet, but still hardly any grease will come out when you cook it and it helps to add a bit more flavor. My 6 year old absolutely loves to be the one feeding the grinder... Spread the first run grind out on a clean surface and add pork breakfast sausage seasoning of your choice. I do 25 lbs batches. Mix together really well. The 6 years old also loves this part... Run the meat through the grinder a second time with the smallest die. This feeds pretty slow. A sprinkle of water on the grind before you feed it helps to speed up the process a bit...this is where the 6 year old will bail on you. Wrap in whatever size packages you prefer. We eat it either on its own as a sausage patty or more often than not use it in a breakfast casserole.
