Deer meat is a very dark meat; extremely lean and nutritious, higher in iron, protein, and zinc and lower in saturated fat than other red meats, 5 times higher in omega-3 fatty acids than beef, and having one of the best omega-6 to omega-3 ratios of all meats. Keep the strips together in a block, cut them in half, then cut thin matchstick lengthwise strips. Lower heat to medium-low and let the onions cook down for 30 to 40 minutes, stirring frequently to prevent burning. Sprinkle with garlic powder and salt to taste. (No spam ever.). I used Schär Gluten Free Ciabatta Buns for these burgers, tops brushed with melted butter and reheated in the oven until crispy. Hunt & Gather: Venison Burgers With Oyster Mushroom Toppings From National Deer Assn. How to serve venison burgers: Serve these venison burgers with your favorite burger toppings, just like you would eat a burger made out of beef. If you are wanting to make burgers in your air fryer give it a try. 6. Grill the buns or heat them in the oven. I also prefer mustard to ketchup, mayo over Miracle Whip, and if I plan ahead, some good caramelized onions over raw. That goes for venison too. I grew up eating a lot of wild meat – my dad was an avid hunter and fisherman, so our freezer was always stocked with a variety of game, wild ducks, geese, and fish. Alternately you can grind the partially frozen bacon in a meat grinder, or grind it in the food processor, as long as it’s still somewhat frozen (if fully defrosted, it will just smear in the food processor, rather than grind into nice little bits). Once the burgers are done, pair them with your favorite bun and top with your choice of toppings. I wish I could give you some revelatory tip for speeding this recipe up, but the fact is caramelized onions take time. Deer meat is so lean there’s barely any fat on it. Grilled until they are still slightly pink inside, then allowed to rest for a proper amount of time, they are unbelievably moist and juicy. Luckily, much of the 30 to 45 minutes is largely unattended, except for a minute here and there to stir, so you can use the time to make your burgers using the better venison burger secrets readers shared back in May. Cut the onions in half, root to tip, and peel outer layer. https://www.wideopeneats.com/11-venison-burger-recipes-need https://www.kitchenfrau.com/venison-burgers-moist-and-juicy While I think we can all agree there are few things more American than grilling up a juicy venison burger on the 4th of July, when it comes to burger toppings, opinions vary. Sautee gently for 7-8 minutes until tender. Sprinkle it evenly with the diced bacon, tapioca starch, minced garlic, and pepper. No matter how you have to cook – food can always be ‘plain delicious!’. For me, it’s crisp, dill hamburger chips or nothing. Mix the meat as lightly as possible, then shape it into 6 thick patties. It was a staple meat for us and a cheap way to feed a large farm family. https://www.foxvalleyfoodie.com/how-to-make-venison-burgers Their deer, in particular, is properly hunted and well hung and trimmed, so it doesn’t have the strong gamy taste that venison can sometimes have. Try to mix it as lightly and gently as possible – do not overmix. Add the onions to the pan, along with a pinch of salt, and cook until translucent, about 5 minutes. Deer Recipes GREAT COOKING ITEM GRILLS and RECIPES Informational Recipes. ), ½ lb (225gms) bacon, finely diced (7-8 slices/ 1½ cups, loosely packed), 2 tablespoons tapioca starch (or cornstarch). Sign up here and you’ll get a handy and useful kitchen tip along with each recipe, too. The Kitchen Frau blog is about Canadian food with a German flair and a gluten-free twist. When you bite into one and the juices drip down your chin, you will be in burger heaven. by David Draper . That makes it much easier to get small dice. Kitchen Frau Notes: Other lean, wild game can benefit from these tricks, too – like moose, elk, bison. 6 hamburger buns, and trimmings for burgers: mayonnaise, relish, mustard, tomato jam, hot sauce, lettuce, onions, tomatoes, pickles, etc. When the onions turn a deep brown, add the sugar and beer. Ingredients: -1 to 2 tablespoons duck or chicken fat -2 yellow onions, halved and thinly sliced -Pinch of salt -Pinch of sugar -½ cup dark craft beer Directions: Place a skillet over medium-high heat and add the fat. Beyond gluten-free. As the hamburger cooks, the little bits of bacon melt and dissolve into the meat, creating tiny moisture pockets that you can’t see, but which add a lightness and juiciness to the burger that is incredible. Others get fancy, adding cheeses other than the standard American and toppings like salsa and guacamole. Add a supporting cast of your favourite burger trimmings, and you will be singing the hallelujah chorus in your head as you take a bite. Bake in a 400 degree oven for 20 minutes. finely chop up a few slices of bacon – it’s the magic that adds fat and juiciness into the rich flavourful deer meat. However, its extreme leanness can make for dry burgers that can have trouble sticking together. Some folks keep it simple, with the classic ketchup and mustard combination. While burgers are baking, heat skillet over medium low. If you only have 1 lb (454 – 500gms) of ground venison, halve the recipe and make either 3 or 4 patties. My sister and her husband are hunters and trappers, and every now and then I am lucky to receive the gift of a few packages of wonderful wild game meat or sausages. As a BONUS you'll get a useful kitchen tip with each email. Next time you want to throw a few patties on the grill, try shaking things up a bit with this venison and avocado combo. If you have a Ninja Foodi you know everything tastes better when you cook it in the Foodi. Brush both sides of the patties lightly with the oil. this burger is layered with mayonnaise, lettuce, tomato jam, cucumber, and red onion slices. Shape into 4 patties. I instantly started craving a thick, juicy venison burger. Push your thumb into the middle of each patty to make a shallow indented dip – this keeps the middles from bulging up to a dome shape and prevents all the juices from dripping off. https://www.delish.com/cooking/recipe-ideas/g2780/100-ways-to-top-a-burger If you like beef hamburgers you will love these venison burgers. Healthy cooking using fresh garden ingredients, whole foods, alternative grains. Remove the burgers from the heat and cover them loosely with foil or a large bowl inverted over them. Venison Recipes More information These venison burgers, which mix egg yolks and bacon into the meat to ensure juiciness, turn out remarkably tender and flavorful burgers that work magnificently with all the usual burger toppings. Turn those lesser cuts of deer meat into awesome venison hamburgers. We ate so much moose and elk meat that we kids didn’t think twice about it, eating it like other families ate beef. (Skip to recipe.). Mix burger with mustard and steak sauce. Right before you form the patties, grate in about 2 tablespoons of freezing cold butter (I use … A few simple tricks make for the best burger, showcasing this lean and healthy wild game meat. Deglaze the pan by raising heat to medium-high, scraping up the browned bits from the bottom of the pan. These burgers are heavenly. A venison burger is great on its own (with cheese, of course), but there are a lot of toppings you can add to take things to the next level. —Margaret Bose-Johnson, Smothered Pork Chops: A Taste of Soul Food (Southern USA), Apple and Shrimp Summer Rolls – Bright and Light and Tasty, Caramelized Pork Rice Bowls: A Taste of Vietnam, Chestnut Soup (Maronensuppe) with Stilton Toasts, Stollen, the Classic German Christmas Cake (It’s ‘Quarkstollen’, the Quicker Version), Shipwreck Casserole - Dinner in the Slow Cooker, Like Kitchen Frau on Facebook for lots more info and links, 2 lbs ground venison (or other lean, wild meat: moose, elk, bison, etc. If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. the little divot also provides a place for juices to collect, rather than dripping off the burger onto the flames or pan. Venison Burger with Roasted Red Peppers. Heat the barbecue grill to medium heat, and cook the burgers over direct flame with the barbecue lid covered, for about 5 minutes per side, flipping them once. The Best Venison Burger Topping: Caramelized Onions. Adding the equivalent of a little more than one slice of bacon to each large venison burger makes all the difference to the juiciness factor. All this variety just punctuates America’s reputation as a melting pot of ideas, opinions, and flavors. Stack them and cut the bacon across as thinly as possible into tiny dice. They are the star of this burger symphony. Venison Avocado Burger I love hamburgers, especially when they’re made with top-quality venison meat and served between a butter toasted brioche bun. Plain delicious! ’ the little divot also provides a place for juices to collect, rather than dripping the. Large bowl inverted over them, it ’ s barely any fat on it notice of new posts as as... 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