Add the cheese to the top and cover with a lid or baking sheet to create some steam and melt the cheese. Venison recipes. Already have an account with us? Once that's accomplished, let's get into some all-star venison burger recipes. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs. Go to your butcher. Caramelized onions are one of my top 5 toppings to add to just about anything, and with the addition of a BBQ mayo, not too sweet and not too creamy, this recipe makes a uniquely delectable burger you're sure to enjoy. You're looking for a freshly baked kaiser roll, or something of the like. Some grocers carry "bacon trimmings," and this is the best bang for your buck bacon-wise if you're adding it to something else. Nestled between the roasted pepper and some mushrooms, your venison for the recipe also contains a 'secret' ingredient of sorts - breadcrumbs. Venison meat alone doesn't have enough fat - You need to add it in. Thanks! —Jerry Honeyager, North Prairie, Wisconsin Ever had a stuffed burger? Peel the onion including the first layer, keeping it whole. 24 Items Magazine subscription – save 44% and get a cookbook of your choice This lean, game meat has a deep colour and rich flavour. Most will give it to you free, or at a low cost. Cheeseburger, cheeseburger, cheeseburger. It is vital to cook them fast to seal in the moisture and add colour. Don't over-season the meat - This should be obvious, but don't go overboard with seasoning your venison burger meat. The Bun - don't skimp out on your burger-loving friends and family, invest in a decent bun. Now, since we're talking about a VENISON burger, let's get to that kind of meat. The addition of fresh sage also takes the natural flavors of the venison to the next level. You'll want to get a mouthful of this burger though, and many more after that. Don't buy it in a tube, don't buy it in a tray, don't buy it frozen, don't buy it on sale. If you're grinding your own meat at home, add in animal fat like pork. Don't shuffle it around like a hockey puck on some lukewarm tinker toy. The meat gods will not forgive you. That's the classic. Flip your burgers once. Seriously! Done. If you ask the baker, they'll slice them for you, but make sure the top is not bigger than the bottom. A little bit of salt and pepper should do just fine. Focusing on fresh ingredients like arugula in place on lettuce and with a generous helping of pickles, this is a great update to an American classic. Squeeze out most of the onion juice and discard then drop the pulp into a bowl. A venison cheeseburger, on the other hand, is much rarer a find and twice as delicious. There are two things in life that taste good with just about anything - cheese and onions. Burger mince. The Fat Ratio - It's important to have enough fat in your burger to keep it from drying up and falling apart. Once the sizzle has subsided flip the burger patties (about 3-4 minutes). Highly intrigued by the addition of truffle here. DO NOT smash it with a spatula. When posed with the choice "Burger or X," burger wins nine times out of ten. Add some watercress and top with a burger and the bun top. Burger sauce Venison cooks differently than a ground beef burger - But only a little bit, and it's because of the aforementioned lack of fat. These simple little beauties will have your party guests searching for more as they scarf each one down. Image and Recipe via: Beauty and the Feast. Enjoy cooking, eating and exploring! The Meat - Speaking of meat, sub-par ground meat is a travesty. This recipe may be tied with #1 as our favorite on this list. © Copyright 2020, WOS, Inc. All Rights Reserved. Sign in to manage your newsletter preferences. A NEW AND IMPROVED WILD GAME NUTRITIONAL CHART [INFOGRAPHIC]. Mix the mayo and mustard and spread over the bottom of the toasted buns. Don't build a fortress around it. 1 dash worcestershire sauce (or more to taste), 6 burger buns (good-quality, toasted or grilled), 6 slices thick-cut bacon, fried to you desired crispness, 1/3 Miracle Whip sandwich spread (or regular mayo), 350-400g coarsely minced venison, including 20 per cent beef fat, A little vegetable or corn oil for brushing, 1 cup sliced mushrooms, grilled or sauteed in butter until browned. These burgers look really impressive and are ready in 30 minutes or less. This recipe follows my preferred method of stuffing burgers, and comes with some tasty toppings I haven't seen coupled with venison before. No problem, but don't forget that we're talking about a BURGER here, and that burger is made of meat. By entering your details, you are agreeing to olive magazine terms and conditions. The Toppings - Cheese, onions, lettuce, tomato. These venison and pork burgers look really impressive for a quick burger idea that's a bit different You can cook these burgers on the barbecue, but make sure the grill is at target temperature before placing the burgers on it. The Grill - Hot. They're awesome people who sling meat around for a living, why wouldn't you want to know that guy/girl? Recipe for venison burgers. Add the burgers and cook for 3-4 minutes on each side, until cooked through. No matter where you go, you can bet you're going to see a cheeseburger on the menu. Quick cookies, indulgent brownies, family tray bakes and more, Cosy up at home with comforting chillis, campfire cakes and luxurious hot chocolates, Find your new favourite botanicals from across the UK, Best DIY restaurant meal kits and recipe boxes, Get the Cooks Professional Espresso Maker for just £39.99, Peri peri halloumi burgers with citrus slaw. Now that's we've got the basics covered, it's up to you to successfully hunt a deer. If you stop by your friendly butcher, ask for any pork fat they have and don't need. The recipes that are particularly drawing me in are the Venison Burger with Blue Cheese and Shallots, unsurprisingly, and also those Venison Bacon Burgers, mostly because I can tell just by looking at them that they would go down incredibly well with my whole family. Oil the burgers on both sides and season again, going heavy on the pepper. Form into 4 burgers, flattening them out so that they’re bigger than the buns as they will shrink when cooking. The great thing about onions is they're so flexible in cooking. Sign up to receive recipe inspiration and foodie openings. Depends on how heavy handed you are. Wanna get fancy with caramelized onions, bacon and bleu cheese? I know I've preached simplicity, but this recipe nails it on specialty ingredients while still keeping things relatively simple. Perfect for entertaining friends and family. If you've had your venison processed for you, make sure to note how much fat was added into the ground meat. Grate it on the rough side of a box grater. Would it drown out the taste of the venison? It's so easy to get quality ground meat. Venison is a very lean meat so mixing in a bit of pork mince gives these burgers extra juiciness. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Walk right past those sissies to the bakery. Most buns that you get in a bag at the grocery store are tepid little spongecakes that can't take the beastliness of your burger. You can unsubscribe at any time. Nothing looks worse than a fat-laden bottom bun swimming in a pool of itself on the plate. Another option is bacon. The question that I get most from friends looking to host a decent BBQ is - What makes a good wild game burger? 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