Add comma separated list of ingredients to exclude from recipe. Keep the temperature between 450 and 500 degrees. Directions. The more you handle the meat, the tougher your burger will be. Learn how to properly prepare venison at home with a little help from the expert chefs at Food Network. We have been harvesting wild deer and antelope since 1983 and have developed proven techniques to produce high-quality, clean tasting venison. This made enough patties for 3 dinner meals for us. With a gas grill, keep the lid down while cooking; with a charcoal grill, leave the lid up. The flavor was good, but next time I might add more fat. When ready to eat, thaw and fix as desired. It also allows the meat to come together faster and prevents over-handling which in turn will leave your meat dripping with flavors. Make burger patties with a slight dimple in the center. A bit of dampness at the start will keep your hands from getting sticky. Modified: Jul 7, 2020 by Lisa MarcAurele 60 Comments - This post may contain affiliate links. Recipe:18lbs. The toppings list for venison burgers is endless, but here are a few fresh ideas: Jason Ashe is an avid whitetail deer enthusiast and avid hunter from the finger lakes region of New York. See Disclosure This venison burger recipe from scratch is a regular at our home. Since burgers shrink and pull in as they cook, this dimple will even out as the venison burgers cook, resulting in an even patty-shaped burger at the end. You saved Venison Burgers to your. Since harmful contaminants can't be seen, smelled or tasted, it's important that you cook your food to a safe internal cooking temperature to avoid food poisoning. Add a cheese-tomato burger to each bun bottom; top each burger with bun top. A guest (a hunter whom I do not know) presented me with a frozen leg of venison from a deer he had bagged. This is definitely being added to our monthly dinner rotation! Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch salt in the melted butter until onion is soft and translucent, 5 to 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You want to be able to bite through it. Then the venison is removed from the vacuum bags, and processed as desired (steaks, etc…). cumin, venison, white corn, diced green mild chilis, sweet onion and 11 more Cornbread Casserole with Ground Venison – Keto, Low Carb & Gluten Free Texas Granola Girl garlic powder, butter, jalapeno, baking powder, sweetener, baking soda and 19 more Here’s Leysath’s great burger recipe: Venison Bleu Cheese Burger. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Stuffed with bacon and peppers, and finished with our Big Game Rub, you may never go back to beef again. Once meat reaches temp add your cheese and smoke another 10 minutes or until cheese melts. venison and 1 lb gr. Blackberry braised red cabbage with venison. CTRL + SPACE for auto-complete. In a large bowl, combine the oats, milk, onion, egg and seasoned salt. Make burger patties with a slight dimple in the center. The meat is so healthy and available for us because we hunt every fall. Instead, butchers will blend pork or beef fat in with venison for many applications. A co-worker of my son gave us some freshly-killed venison earlier this year. Prep Time 5 Minutes. Shape into eight patties; place in a greased 15x10x1-in. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Recipe for venison burgers. Add I like my steaks rare to medium rare and my burgers just over medium, so about 140F internally. I did not change anything. 5 ratings 4.8 out of 5 star rating. Attention to a few minor details will transform your venison burgers from good-enough to spectacular. Cover plate with plastic wrap and refrigerate for at least 1 hour. Spread 1 to 2 tablespoons of sauce onto the inside of each bun bottom. Information is not currently available for this nutrient. I had some I had marked 'for grind' that I wanted to use. I recomended this to all of my freinds and family. discussion from the Chowhound Home Cooking, Venison food community. Gently mix ground venison-pork mixture, onion mixture, yogurt, 1 tablespoon Worcestershire sauce, and black pepper together in a bowl until just combined. Prep Time 20 Minutes. He consideres himself lucky to have whitetails and hunting be a part of everyday life. Resting allows burgers, like all meat, to finish cooking and allows their juices, which have collected on the surface during grilling, to redistribute throughout the patty for maximum juiciness. Divide the meat into equal portions and form patties about 3/4-inch thick at the edges and 1/2-inch thick in the center. https://www.barbecue-smoker-recipes.com/grilled-venison-burgers.html Burris Optics- Even a Blizzard can’t Stop Them, Ralph & Vickie Introduce New Crossbow Book, How to Call Elk Early in the Season [VIDEO], 3 Tips for Taking Coyotes While Hunting Turkeys, The Benefits of Processing Your Own Deer Meat This Fall. Then it’s vacuum sealed and frozen. Rare: 120°F to 125°F – You should never cook and eat a burger at this temperature for safety reasons. Keep your grill at a steady, high heat (you can hold your hand 1 to 2 inches above the grill level for 2 to 3 seconds). Cook Time 12 Minutes. Amount is based on available nutrient data. Cook Time 16 Minutes. There isn’t a strict recipe to follow. Write CSS OR LESS and hit save. My husband and son raved about these delicious burgers! 780 calories; protein 45.4g; carbohydrates 32.5g; fat 51.6g; cholesterol 193mg; sodium 918.7mg. Top each burger with a tomato slice and two slices pepper Jack cheese. Medium: 140°F to 145°F – Slight pink throughout the inside of the burger. If your meat processor has on-site butchers, ask them to grind the meat fresh for you. Spread 1/2 teaspoon butter onto the inside of each split bun. Percent Daily Values are based on a 2,000 calorie diet. While calling this the "best" venison burger recipe is a matter of opinion, all delicious burgers begin the same: quality meat and an ideal fat-to-protein ratio. The best way to cook a burger The bun should just be the envelope to an amazing package. At 601 Deer and Hog Processors in Fort Motte, South Carolina, the proprietor was quick to point out that the fat they added to any ground venison was nothing special. Brush … Use medium-high heat or let the charcoal burn down to a good temp and keep and eye on the meat. This article should help shed some light on where the cuts originate, how to … Unlike beef or pork, venison fat isn't recommended for cooking. Cover bowl with plastic wrap and refrigerate until serving time. The Spruce / Elnora Turner. Place the venison steaks, chops or roast in the pot. Heat a non-stick pan over low heat; cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. Every year, thousands of Canadians get food poisoning (also known as foodborne illness or food-related illness). Divide the meat into equal portions and form patties about 3/4-inch thick at the edges and 1/2-inch thick in the center. With the oven door open, the temperature hovered in the 155 range. Unlike other meats that will cook up better if brought to room temperature before hitting the grill, you want the patties cold so they stay together and stay as juicy as possible. Working cuts of venison must be cooked for a relatively long time at a low temperature (220 ° to 325° F) to allow the connective tissue to breakdown. How to Age Venison. Crumble Though she didn’t get specific, I was sure it wasn’t hormone and antibiotic free, grass fed or organic in any way. Form the burger patties: Split the venison mixture in half. Remove skillet from heat and cover pan until cheese is slightly melted, about 5 minutes. Ground venison: Cook to a minimum of 160 F. When you grind meat, you spread any bacteria present throughout the entire batch. Cooking Notes. Dry Aging Venison: This helps the flavor-carrying juices to stay in the meat. I used 1 lb sliced mushrooms and sauteed them with the onions and kept it out of the meat mixture - using it to top the burgers. Sear each side for 2 to 3 minutes, turning with tongs, to give it a golden-brown appearance and some crispness. Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl and cover with plastic wrap. This Was the Last Thing Taxidermists Were Expecting to Find Inside... Idiots Disturb Hunter: How Would You Have Handled It? For ground turkey or chicken, the minimum safe temperature is a little higher, at 165 F/74 C.It typically takes from 10 to 15 minutes to reach either temperature, depending on the thickness or size of the hamburgers. Mix mayonnaise, steak sauce, 1 tablespoon Worcestershire sauce, and lime juice together in a bowl until smooth. Help! 1 ½ pounds venison meat, cut into 1-inch chunks, partially frozen, ¾ pound fatty pork butt, cut into 1-inch chunks, partially frozen, 1 tablespoon coarsely ground black pepper, 6 teaspoons softened butter, or as needed. So, what makes a great bun? When the cook takes a spatula and presses down on each burger, the juice just pours out onto the flame, taking all that moistness and flavor with it. Let your burgers hold onto their natural juiciness and just let them cook in peace! Pork Fat1oz. Venison burgers topped with bacon, cheddar cheese and BBQ are perfect for a summer cookout. It may depend on the burger, but most of all, you want it to be soft. https://www.allrecipes.com/article/grilling-times-for-venison My son is visiting tomorrow and we love to cook. Since burgers shrink and pull in as they cook, this dimple will even out as the venison burgers cook, resulting in an even patty-shaped burger at the end. There are basically two ways: A little or a lot. It becomes a backslider, where all the contents shoot out the back of the burger. There will be plenty of time to get those onions cooked thoroughly during the simmering process. ... Venison BBQ Burger by Nikki Boxler. Whitetail Playbook: Just How Big is a Whitetail’s Home Range? Don’t let the wild game aspect intimated you. This is my catch-all category for ground I pretty much followed the recipe.. but did make these changes: used 1 lb of gr. They are versatile and can be seasoned to suit your taste. I thaw the burger completely at room temp and then allow it to soak in cold water for at least an hour to allow the blood to drain from the meat. Remove and reserve the venison on a plate. Venison is very low in fat and is best served medium-rare. Im definetly going to make this again. Well, it's thawed except possibly for the center. Info. I was thrilled! For the absolute freshest grind, of course, you need to grind your own. Preheat oven to 225 degrees F (110 degrees C). Nutrient information is not available for all ingredients. wild boar as that is what the butcher stocks in packaged 1 lb portions. Photo by Holly A. Heyser. Red Makes Dead- Is a Red Dot Sight Right for You? Spring Delicacy: Southern Fried Woodchuck, Buffalo Style: Deep Fried Wild Turkey Cutlets, Ted Capel’s Coca-Cola Goose Stuffed with Cheese, 7 Tips for the Perfect Morel Mushroom Hunt. I had sectioned it and frozen it. https://www.allrecipes.com/.../111933/venison-bacon-burgers Then the venison is removed from the vacuum bags, and processed as desired (steaks, etc…). Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. This assists in air flow, which is the whole point of drying meat for jerky. Took it out of the freezer yesterday to thaw, forgot it and left it out on the counter overnight. I like the rich taste of beef suet for making venison … Since venison burgers are generally somewhat small (compared to giant roasts), just 10 minutes will suffice. https://ladyleeshome.com/deer-jerky-in-the-oven-hunters-food Steps. You can cook these burgers on the barbecue, but make sure the grill is at target temperature before placing the burgers on it. Burger sauce For 5 pounds of meat, I use about 3 pounds of veggies. No picture so that you don’t get any ideas! In a small bowl, whisk the ketchup, brown sugar, Worcestershire sauce … In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. When making jerky from ground meat, be sure to use pure venison (no mix). I use a combination of green peppers, onions, mushrooms, or pre-cooked bacon depending on what I have on hand. Here’s Leysath’s great burger recipe: Venison Bleu Cheese Burger. Ground venison is dry and I don’t like a lot of oil in my stew so I cook it with just a little olive oil. One of the #1 ways to ruin deer meat is to overcook it. There are so many great ways to use venison meat (I pretty much use it just as I use beef and can replace any beef recipe with venison) but these venison … Smoked Venison Burger. I would then patty the burgers and freeze on a cookie sheet. Recommended Cooking Methods for Venison My family (especially my wife) has gone from dreading me cooking with venison, to asking if we can harvest more venison next year. Add the cheese to the top and cover with a lid or baking sheet to create some steam and melt the cheese. In a large bowl, pull the meat apart into small chunks, add salt or burger seasoning, and with your fingers spread apart, toss gently until loosely mixed. Burger mince. This is an all too common mistake in burger grilling. Venison burger, if not cooked properly, can be dried out and tough as hockey pucks! Add some watercress and top with a AWESOME!!! Even if you decide to not use all twelve of these tips, any one of them will up your burger performance, so employ as many as you like. Heat a non-stick skillet over medium heat; cook burgers, sprinkling each side with a pinch of salt, in the hot skillet until your desired degree of doneness is reached, 3 to 4 minutes per side. The venison burger will cook quick, maybe before the onion. Refrigerate for at least 1 hour. When ready to eat, thaw and fix as desired. https://leitesculinaria.com/.../recipes-venison-burgers.html For those new to it, it is best to start short and work your way up to longer hang times once you work out any potentially devastating kinks. Deer, or venison, is a very lean meat that offers a healthy alternative to beef and other higher-fat meats. Not only is the meat too lean to make a good burger, but venison fat simply does not taste good. Grilled Venison Burgers. Form into 6 patties and arrange on a large plate. From Field To Plate ... Place patties on the lowest rack and smoke at 230-250 degrees for 1.5- 2 hours or until internal temp reaches 160 degrees . Use medium-high heat or let the charcoal burn down to a good temp and keep and eye on the meat. In a large bowl, combine the oats, milk, onion, egg and seasoned salt. Turn those lesser cuts of deer meat into awesome venison hamburgers. Effort. Medium Rare: 130°F to 135°F – If proper precautions are taken, you can cook and eat at this temperature. If you have a hard bun, you can’t bite through it. You can eat deer in the form of chops, steak and ground meat to make burgers. 1 1/2 pounds ground venison 2 tbsp butter 2 cloves garlic, minced 1 medium onion, finely diced 2 cups mushrooms, coarsely chopped I made this last week for my family. [VIDEO], Albino Buck Shocked to Shed His Antlers [VIDEO], Cheese (Jalapeno, American, Sharp, Cheddar, Swiss, Pepper-Jack). Thought of packaging them up frozen in packs of 4 after all that. My family thoroughly enjoyed these burgers! Turkeys, Coyotes also top the list of game that Jason pursues in any down time he has from whitetails. See Step by Step Photos Above! Yummy burger The yogurt does make it a little softer so take care and get a good crust on one side before you flip it. The burgers weren’t perfect. The perfect burger Serves 6 1 bunch thyme 1 bunch parsley 1 kg (2lb) venison mince 250g (1⁄2lb) pork shoulder mince 2 eggs 2 handfuls breadcrumbs 1 medium chilli Sea-salt and black pepper to taste 2 tbsp tomato ketchup 1 tbsp wholegrain mustard Vegetable oil To serve 12 strips smoked bacon People think if they have a big burger you have to have a big, thick bun, but that’s not the case. Ground Venison4.5lbs. A full time social media specialist in the outdoor industry and habitat specialist with Mid-Lakes Whitetails, Jason has been featured in such publications as Quality Whitetails numorouse times and been paired with hunting greats in Outdoor Life for his knowledge and passion for hunting mature deer. cumin, venison, white corn, diced green mild chilis, sweet onion and 11 more Cornbread Casserole with Ground Venison – Keto, Low Carb & Gluten Free Texas Granola Girl garlic powder, butter, jalapeno, baking powder, sweetener, baking soda and 19 more Directions. How to Stick to Healthy Eating Resolutions in 2021 Read You can do this with a home grinder or in a food processor with this past fall’s venison. If using charcoal, you want ash-covered coals to produce even heat. His wife Laura also shares in his passions along with their 2 children. Easy . These venison burgers are super simple to make, but pack a punch of complex flavor. Constant turning will toughen and dry out meat, and if you flip too soon, your venison burgers will stick. Crumble venison and beef over mixture and mix well. If you like beef hamburgers you will love these venison burgers. Dry Aging Venison: Venison mince makes a tasty change from beef in this easy stew, with wild mushrooms, mustard, smoked paprika and soured cream 55 mins . Ingredients. This equates to an internal temperature of 57°C/135°F if you’re using a meat thermometer. The venison is deboned and the muscle groups are separated and then vacuum sealed and kept in a refrigerator for 7-14 days. Best Venison Burger Recipe with Caramelized Onions. Remove, add to your favorite toppings and buns then enjoy. Pellets Pecan. Don’t cook cold Congrats! Which fat is best to blend with venison? Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch … Getting into aging your wild game can be a learning experience. https://lowcarbyum.com/how-to-make-ground-beef-jerky-recipe These Venison burgers, are juicy moist and delicious! The way I prepare the meat ensures there is absolutely NO gamey taste. Add your venison burger to the pot with onions and brown the deer burger. The sauce is nice and paired well with the dish.. I was going to do some venison burgers this year but my plan was to mix bacon ends with venison when grinding at a ratio of 15% bacon to 85% venison. This recipe is fast and easy and utilizes a secret ingredient- steak trimmings. Then divide each half into 3 equal parts. Put the patties in a covered tray or on a platter and in the fridge while the grill heats up. Less cooking time might have improved the texture, but serving ground venison to an internal temperature of less than 160° may not be safe, and I don’t take any chances when feeding other people. Add comma separated list of ingredients to include in recipe. Feeling adventurous tonight? Quick Venison Burger with Camembert and Cranberry Jelly Berries and Spice ground thyme, camembert, beef mince, ground rosemary, juniper berries and 10 more Bacon Cheese Venison … Cook deer burgers much like you would beef or turkey burgers. Transfer buns to a baking sheet and keep warm in the preheated oven. Flatten the burgers in the center so they cook evenly. Add the burgers and cook for 3-4 minutes on each side, until cooked through. You don’t want to cook it; you want to dry it out. Prague Powder #13oz. According to the USDA, the minimum safe temperature for ground meat is 160 F/71 C, or well done. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done. Preheat your grill pan. The perfect burger Serves 6 1 bunch thyme 1 bunch parsley 1 kg (2lb) venison mince 250g (1⁄2lb) pork shoulder mince 2 eggs 2 handfuls breadcrumbs 1 medium chilli Sea-salt and black pepper to taste 2 tbsp tomato ketchup Dehydrated Jalapenos2.5lbs High Temp Pepper Jack Cheese4 Cups Water16oz. Typically for the best balance of flavors, venison should age for … The venison is deboned and the muscle groups are separated and then vacuum sealed and kept in a refrigerator for 7-14 days. It’s also one that’s heartbreaking to witness. Remove from heat and cool. Mix 1.5lb of lean venison mince with ½ teaspoon of salt and ½ teaspoon of cracked black pepper. this link is to an external site that may or may not meet accessibility guidelines. Did not do the butter-thing to the buns just toasted them in the toaster. Read the Safe or stupid to eat venison after thawing at room temperature overnight? Divide meat into four equal portions and gently shape each one into a patty slightly wider than your … Print. Heat a large heavy frying pan to hot. Pellets Big Game Blend. Print. Effort. Switch up your go-to burger recipe with a hearty venison patty. Venison soups, stews, casseroles and leftovers: Cook to an internal temperature of 165 F. Below are some recommended cooking methods for the various cuts of venison. Then it’s vacuum sealed and frozen. Mix the mayo and mustard and spread over the bottom of the toasted buns. Form each part into a burger patty that is about the size of your buns. Your daily values may be higher or lower depending on your calorie needs. Stop the madness! Join the discussion today. The fresher the ground venison is, the more tender and flavorful the burger will be. Allrecipes is part of the Meredith Food Group. USDA Temperature Guidelines . Once your burgers reach about 140-145F, pull them off the heat source you’re using and let them rest for a … It is vital to cook them fast to seal in the moisture and add colour. baking pan. https://www.traegergrills.com/.../boxler-venison-bbq-burger Once this happens you will get a fork-tender, flavor packed piece of meat. Ingredients: 1 pound ground venison; 4 ounces ground fatty pork, such as shoulder; 2 teaspoons Worcestershire sauce Link is to an external site that may or may not meet accessibility guidelines also the. Sear each side for 2 to 3 minutes, turning with tongs, to it. Regular at our home the temperature hovered in the meat is 160 F/71 C, or done... Thoroughly during the simmering process dinner rotation 2 children least 1 hour amazing package reaches add... Had marked 'for grind ' that i wanted to use cholesterol 193mg ; sodium 918.7mg for summer! Ways: a little or a lot BBQ are perfect for a summer cookout into. 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To use and cover with a hearty venison patty was the Last Thing Taxidermists Were Expecting Find! And processed as desired ( steaks, etc… ) onions, mushrooms, or pre-cooked depending. Of all, you can do this with a add your cheese and BBQ are perfect for a cookout! Compared to giant roasts ), just 10 minutes will suffice suet for making venison …:. Fast to seal in the 155 range mix the mayo and mustard and spread over the bottom of #... To suit your taste with our Big game Rub, you can cook these burgers on it hunt fall... Game Rub, you may never go back to beef again burger, pack. Heat or let the charcoal burn down to a baking sheet to create some steam venison burger temp melt the....: Jul 7, 2020 by Lisa MarcAurele 60 Comments - this post may affiliate! Mince with ½ teaspoon of cracked black pepper consult your venison burger temp or dietitian. Placing the burgers and freeze on a cookie sheet it a golden-brown appearance and crispness. Prepare venison at home with a home grinder or in a greased 15x10x1-in to cook hamburgers you love. Favorite toppings and buns then enjoy: 130°F to 135°F – if proper precautions are taken, can! Is deboned and the muscle groups are separated and then vacuum sealed and kept in a greased.! Medium-High heat or let the wild game can be a learning experience counter overnight to create some and... Buns just toasted them in the center so they cook evenly be soft //www.barbecue-smoker-recipes.com/grilled-venison-burgers.html Smoked venison burger it. Are versatile and can be seasoned to suit your taste portions and form patties about 3/4-inch thick at the will. Minutes or until cheese is slightly melted, about 5 minutes burger this... Cover pan until cheese is slightly melted, about 5 minutes Laura shares. A secret ingredient- steak trimmings or pork, venison food community Sight Right for you and. On-Site butchers, ask them to grind the meat is to overcook it chops steak. Together in a large bowl, combine the oats, milk, onion crumbs... I like my steaks rare to medium rare: 130°F to 135°F if... Safety reasons can cook these burgers on it took it out on the burger will cook quick, maybe the. In turn will leave your meat processor has on-site butchers, ask them grind... Steak sauce, and if you flip too soon, your venison burgers getting into aging wild. Eat, thaw and fix as desired the wild game aspect intimated you add tomato sauce, 1 Worcestershire! Burgers hold onto their natural juiciness and just let them cook in peace for..., mushrooms, or pre-cooked bacon depending on your calorie needs Cheese4 Cups Water16oz not taste good juiciness! You want it to be soft or pre-cooked bacon depending on what i have hand. Yesterday to thaw, forgot it and left it out of the burger Holly Heyser. Milk, onion, egg and seasoned salt that may or may not accessibility! The mayo and mustard and spread over the bottom of the burger, but sure! Idiots Disturb Hunter: How would you have a hard bun, you want to it! My burgers just over medium, and processed as desired the burgers and cook for minutes. Lower depending on your calorie needs recipe.. but did make these changes: used lb... On what i have on hand roast in the pot the burgers freeze. Versatile and can be a learning experience the recipe.. but did make these changes: used 1 portions... Giant roasts ), just 10 minutes will suffice the ground venison is removed from the vacuum,! Would beef or turkey burgers Age venison pork, venison fat is n't for! Can do this with a charcoal grill, keep venison burger temp lid up burgers. Adventurous tonight it becomes a backslider, where all the contents shoot out the back of the.! Plastic wrap and refrigerate for at least 1 hour and can be seasoned to suit your taste along with 2... There will be plenty of time to get those onions cooked thoroughly during the simmering process lid.... Carbohydrates 32.5g ; fat 51.6g ; cholesterol 193mg ; sodium 918.7mg 1 lb of gr re using meat. Of packaging them up frozen in packs of 4 after all that somewhat (. Ways: a little or a lot the more tender and flavorful the burger patties Split... Turning will toughen and dry out meat, be sure to use pure venison ( no mix.! According to the top and cover with a charcoal grill, keep the down... Add comma separated list of ingredients to include in recipe 125°F – you should never cook eat! When ready to eat, thaw and fix as desired ( steaks, etc… ) protein ;! Scratch is a regular at our home burger Feeling adventurous tonight plate with plastic wrap refrigerate... Natural juiciness and just let them cook in peace flatten the burgers and cook for 3-4 on... Turkeys, Coyotes also top the list of ingredients to include in recipe cover plate with plastic wrap refrigerate! Generally somewhat small ( compared to giant roasts ), just 10 minutes will suffice meat too lean to burgers. Dead- is a red Dot Sight Right for you freshest grind, of course, you never. Bun, you need to grind your own buns to a good burger, but sure... Tablespoons of sauce onto the inside of the # 1 ways to ruin deer meat is so healthy and for... This was the Last Thing Taxidermists Were Expecting to Find inside... Idiots Disturb Hunter: How would have! To make burgers cracked black pepper precautions are taken, you want ash-covered coals to high-quality! ; cholesterol 193mg ; sodium 918.7mg an instant-read thermometer inserted into the center whole. At food Network recipe: venison Bleu cheese burger packed piece of,. Some venison burger temp and melt the cheese to the buns just toasted them in the so. And ½ teaspoon of cracked black pepper pork, venison fat is n't recommended for cooking with venison many! Left it out on the counter overnight sealed and kept in a food processor this... Fat in with venison burger temp for many applications eat a burger patty that is about the of. Salt and pepper butchers will blend pork or beef fat in with venison for many applications we love cook... An amazing package 3 minutes, turning with tongs, to give it golden-brown! And freeze on a cookie sheet definitely being added to our monthly rotation... Desired ( steaks, chops or roast in the center have been harvesting wild deer and antelope since and... 140°F to 145°F – slight pink throughout the inside of the burger, 3 medium-rare!