Easy . 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. this link is to an external site that may or may not meet accessibility guidelines. If using charcoal, you want ash-covered coals to produce even heat. https://www.traegergrills.com/.../boxler-venison-bbq-burger I had some I had marked 'for grind' that I wanted to use. 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. Spread 1/2 teaspoon butter onto the inside of each split bun. Remove and reserve the venison on a plate. Make burger patties with a slight dimple in the center. According to the USDA, the minimum safe temperature for ground meat is 160 F/71 C, or well done. Medium Rare: 130°F to 135°F – If proper precautions are taken, you can cook and eat at this temperature. 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 Here’s Leysath’s great burger recipe: Venison Bleu Cheese Burger. Mix 1.5lb of lean venison mince with ½ teaspoon of salt and ½ teaspoon of cracked black pepper. The sauce is nice and paired well with the dish.. Info. © 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 No picture so that you don’t get any ideas! Here’s Leysath’s great burger recipe: Venison Bleu Cheese Burger. A guest (a hunter whom I do not know) presented me with a frozen leg of venison from a deer he had bagged. The meat is so healthy and available for us because we hunt every fall. In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. The venison is deboned and the muscle groups are separated and then vacuum sealed and kept in a refrigerator for 7-14 days. Which fat is best to blend with venison? Read the Safe or stupid to eat venison after thawing at room temperature overnight? Percent Daily Values are based on a 2,000 calorie diet. With a gas grill, keep the lid down while cooking; with a charcoal grill, leave the lid up. Add the burgers and cook for 3-4 minutes on each side, until cooked through. Prep Time 5 Minutes. Dry Aging Venison: 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. 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. Took it out of the freezer yesterday to thaw, forgot it and left it out on the counter overnight. 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. USDA Temperature Guidelines . 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 . Add comma separated list of ingredients to include in recipe. 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. Venison is very low in fat and is best served medium-rare. https://lowcarbyum.com/how-to-make-ground-beef-jerky-recipe Crumble venison and beef over mixture and mix well. There are basically two ways: A little or a lot. AWESOME!!! Ground Venison4.5lbs. Ground venison: Cook to a minimum of 160 F. When you grind meat, you spread any bacteria present throughout the entire batch. Blackberry braised red cabbage with venison. 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. These Venison burgers, are juicy moist and delicious! This helps the flavor-carrying juices to stay in the meat. 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. We have been harvesting wild deer and antelope since 1983 and have developed proven techniques to produce high-quality, clean tasting venison. https://leitesculinaria.com/.../recipes-venison-burgers.html How to Age Venison. Though she didn’t get specific, I was sure it wasn’t hormone and antibiotic free, grass fed or organic in any way. Keep the temperature between 450 and 500 degrees. I pretty much followed the recipe.. but did make these changes: used 1 lb of gr. Spread 1 to 2 tablespoons of sauce onto the inside of each bun bottom. 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. venison and 1 lb gr. You can do this with a home grinder or in a food processor with this past fall’s venison. Cover plate with plastic wrap and refrigerate for at least 1 hour. Divide meat into four equal portions and gently shape each one into a patty slightly wider than your … You saved Venison Burgers to your. Cover bowl with plastic wrap and refrigerate until serving time. You can eat deer in the form of chops, steak and ground meat to make burgers. It is vital to cook them fast to seal in the moisture and add colour. Then divide each half into 3 equal parts. Write CSS OR LESS and hit save. See Disclosure There isn’t a strict recipe to follow. Add comma separated list of ingredients to exclude from recipe. Constant turning will toughen and dry out meat, and if you flip too soon, your venison burgers will stick. Add a cheese-tomato burger to each bun bottom; top each burger with bun top. The bun should just be the envelope to an amazing package. Pork Fat1oz. If your meat processor has on-site butchers, ask them to grind the meat fresh for you. Preheat oven to 225 degrees F (110 degrees C). Cook Time 12 Minutes. Use medium-high heat or let the charcoal burn down to a good temp and keep and eye on the meat. The flavor was good, but next time I might add more fat. Recipe:18lbs. 1 1/2 pounds ground venison 2 tbsp butter 2 cloves garlic, minced 1 medium onion, finely diced 2 cups mushrooms, coarsely chopped 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 Stop the madness! Form each part into a burger patty that is about the size of your buns. A bit of dampness at the start will keep your hands from getting sticky. He consideres himself lucky to have whitetails and hunting be a part of everyday life. I did not change anything. It may depend on the burger, but most of all, you want it to be soft. Heat a non-stick pan over low heat; cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. Rare: 120°F to 125°F – You should never cook and eat a burger at this temperature for safety reasons. The venison burger will cook quick, maybe before the onion. The more you handle the meat, the tougher your burger will be. https://www.allrecipes.com/.../111933/venison-bacon-burgers https://www.allrecipes.com/article/grilling-times-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. Once meat reaches temp add your cheese and smoke another 10 minutes or until cheese melts. 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 … 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. In a large bowl, combine the oats, milk, onion, egg and seasoned salt. Don’t let the wild game aspect intimated you. Nutrient information is not available for all ingredients. There will be plenty of time to get those onions cooked thoroughly during the simmering process. 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. 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. Im definetly going to make this again. Directions. How to Stick to Healthy Eating Resolutions in 2021 Read Information is not currently available for this nutrient. 780 calories; protein 45.4g; carbohydrates 32.5g; fat 51.6g; cholesterol 193mg; sodium 918.7mg. Add the cheese to the top and cover with a lid or baking sheet to create some steam and melt the cheese. 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 Preheat your grill pan. Ingredients: 1 pound ground venison; 4 ounces ground fatty pork, such as shoulder; 2 teaspoons Worcestershire sauce Recommended Cooking Methods for Venison You don’t want to cook it; you want to dry it out. The Spruce / Elnora Turner. Congrats! Thought of packaging them up frozen in packs of 4 after all that. Directions. My husband and son raved about these delicious burgers! The best way to cook a burger I had sectioned it and frozen it. 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. So, what makes a great bun? My family thoroughly enjoyed these burgers! Crumble Pellets Big Game Blend. 5 ratings 4.8 out of 5 star rating. You want to be able to bite through it. People think if they have a big burger you have to have a big, thick bun, but that’s not the case. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. 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. Pellets Pecan. This recipe is fast and easy and utilizes a secret ingredient- steak trimmings. Venison mince makes a tasty change from beef in this easy stew, with wild mushrooms, mustard, smoked paprika and soured cream 55 mins . His wife Laura also shares in his passions along with their 2 children. [VIDEO], Albino Buck Shocked to Shed His Antlers [VIDEO], Cheese (Jalapeno, American, Sharp, Cheddar, Swiss, Pepper-Jack). Heat a large heavy frying pan to hot. Transfer buns to a baking sheet and keep warm in the preheated oven. This article should help shed some light on where the cuts originate, how to … Switch up your go-to burger recipe with a hearty venison patty. I use a combination of green peppers, onions, mushrooms, or pre-cooked bacon depending on what I have on hand. It’s also one that’s heartbreaking to witness. Did not do the butter-thing to the buns just toasted them in the toaster. 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. They are versatile and can be seasoned to suit your taste. If you like beef hamburgers you will love these venison burgers. 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. Add Venison burger, if not cooked properly, can be dried out and tough as hockey pucks! Then it’s vacuum sealed and frozen. For 5 pounds of meat, I use about 3 pounds of veggies. 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. 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 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done. Join the discussion today. Stuffed with bacon and peppers, and finished with our Big Game Rub, you may never go back to beef again. Dry Aging Venison: The way I prepare the meat ensures there is absolutely NO gamey taste. 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 Effort. Deer, or venison, is a very lean meat that offers a healthy alternative to beef and other higher-fat meats. Gently mix ground venison-pork mixture, onion mixture, yogurt, 1 tablespoon Worcestershire sauce, and black pepper together in a bowl until just combined. Let your burgers hold onto their natural juiciness and just let them cook in peace! Don’t cook cold Form into 6 patties and arrange on a large plate. Typically for the best balance of flavors, venison should age for … Add your venison burger to the pot with onions and brown the deer burger. 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. Print. Then the venison is removed from the vacuum bags, and processed as desired (steaks, etc…). This assists in air flow, which is the whole point of drying meat for jerky. Brush … Once this happens you will get a fork-tender, flavor packed piece of 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. Prague Powder #13oz. Well, it's thawed except possibly for the center. It also allows the meat to come together faster and prevents over-handling which in turn will leave your meat dripping with flavors. wild boar as that is what the butcher stocks in packaged 1 lb portions. With the oven door open, the temperature hovered in the 155 range. Feeling adventurous tonight? 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. CTRL + SPACE for auto-complete. Turkeys, Coyotes also top the list of game that Jason pursues in any down time he has from whitetails. Effort. Medium: 140°F to 145°F – Slight pink throughout the inside of the burger. Venison soups, stews, casseroles and leftovers: Cook to an internal temperature of 165 F. Whitetail Playbook: Just How Big is a Whitetail’s Home Range? Use medium-high heat or let the charcoal burn down to a good temp and keep and eye on the meat. Add some watercress and top with a The venison is deboned and the muscle groups are separated and then vacuum sealed and kept in a refrigerator for 7-14 days. Remove, add to your favorite toppings and buns then enjoy. Once your burgers reach about 140-145F, pull them off the heat source you’re using and let them rest for a … Form the burger patties: Split the venison mixture in half. This is my catch-all category for ground Allrecipes is part of the Meredith Food Group. Sear each side for 2 to 3 minutes, turning with tongs, to give it a golden-brown appearance and some crispness. 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. 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. Burger sauce 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. It becomes a backslider, where all the contents shoot out the back of the burger. My son is visiting tomorrow and we love to cook. This equates to an internal temperature of 57°C/135°F if you’re using a meat thermometer. I like my steaks rare to medium rare and my burgers just over medium, so about 140F internally. You can cook these burgers on the barbecue, but make sure the grill is at target temperature before placing the burgers on it. One of the #1 ways to ruin deer meat is to overcook it. For the absolute freshest grind, of course, you need to grind your own. Dehydrated Jalapenos2.5lbs High Temp Pepper Jack Cheese4 Cups Water16oz. https://ladyleeshome.com/deer-jerky-in-the-oven-hunters-food This venison burger recipe from scratch is a regular at our home. Make burger patties with a slight dimple in the center. 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. The burgers weren’t perfect. When ready to eat, thaw and fix as desired. Then the venison is removed from the vacuum bags, and processed as desired (steaks, etc…). These venison burgers are super simple to make, but pack a punch of complex flavor. In a large bowl, combine the oats, milk, onion, egg and seasoned salt. Then it’s vacuum sealed and frozen. Venison burgers topped with bacon, cheddar cheese and BBQ are perfect for a summer cookout. I made this last week for my family. Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch … In a small bowl, whisk the ketchup, brown sugar, Worcestershire sauce … Prep Time 20 Minutes. baking pan. Below are some recommended cooking methods for the various cuts of venison. The fresher the ground venison is, the more tender and flavorful the burger will be. Cooking Notes. Learn how to properly prepare venison at home with a little help from the expert chefs at Food Network. I was thrilled! Remove from heat and cool. 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. Unlike beef or pork, venison fat isn't recommended for cooking. Best Venison Burger Recipe with Caramelized Onions. This made enough patties for 3 dinner meals for us. 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. Burger mince. Ingredients. I recomended this to all of my freinds and family. Recipe for venison burgers. I like the rich taste of beef suet for making venison … Help! Refrigerate for at least 1 hour. Smoked Venison Burger. Top each burger with a tomato slice and two slices pepper Jack cheese. Place the venison steaks, chops or roast in the pot. Steps. 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. Flatten the burgers in the center so they cook evenly. When making jerky from ground meat, be sure to use pure venison (no mix). Grilled Venison Burgers. Print. Your daily values may be higher or lower depending on your calorie needs. See Step by Step Photos Above! https://www.barbecue-smoker-recipes.com/grilled-venison-burgers.html This is definitely being added to our monthly dinner rotation! This Was the Last Thing Taxidermists Were Expecting to Find Inside... Idiots Disturb Hunter: How Would You Have Handled It? 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. Cook deer burgers much like you would beef or turkey burgers. Amount is based on available nutrient data. Attention to a few minor details will transform your venison burgers from good-enough to spectacular. Not only is the meat too lean to make a good burger, but venison fat simply does not taste good. Getting into aging your wild game can be a learning experience. 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 … Red Makes Dead- Is a Red Dot Sight Right for You? If you have a hard bun, you can’t bite through it. Mix mayonnaise, steak sauce, 1 tablespoon Worcestershire sauce, and lime juice together in a bowl until smooth. This is an all too common mistake in burger grilling. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). I would then patty the burgers and freeze on a cookie sheet. Cook Time 16 Minutes. 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. Photo by Holly A. Heyser. Turn those lesser cuts of deer meat into awesome venison hamburgers. Modified: Jul 7, 2020 by Lisa MarcAurele 60 Comments - This post may contain affiliate links. When ready to eat, thaw and fix as desired. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Every year, thousands of Canadians get food poisoning (also known as foodborne illness or food-related illness). ... Venison BBQ Burger by Nikki Boxler. Shape into eight patties; place in a greased 15x10x1-in. Remove skillet from heat and cover pan until cheese is slightly melted, about 5 minutes. Since venison burgers are generally somewhat small (compared to giant roasts), just 10 minutes will suffice. discussion from the Chowhound Home Cooking, Venison food community. Mix the mayo and mustard and spread over the bottom of the toasted buns. Put the patties in a covered tray or on a platter and in the fridge while the grill heats up. 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. Medium, and processed as desired mayonnaise, steak sauce, 1 tablespoon sauce... To cook it ; you want it to be able to bite through it but most of,... Chowhound home cooking, venison should Age for … venison is deboned and the muscle groups are separated then... Into equal portions and form patties about 3/4-inch thick at the edges and 1/2-inch thick in the and... But most venison burger temp all, you need to grind the meat but make sure grill... Medium-Rare, 4 for medium, so about 140F internally and is best served medium-rare pack a of. On each side for rare, 3 for medium-rare, 4 for,! A backslider, where all the contents shoot out the back of the burger venison burger temp,! 160 degrees F ( 110 degrees C ) strict recipe to follow Big game,! Also one that ’ s Leysath ’ s great burger recipe: venison Bleu cheese burger deer burgers like... ' that i wanted to use, onion, crumbs, salt and ½ teaspoon of black. If your meat dripping with flavors Read 160 degrees F ( 70 degrees )! Cheddar cheese and BBQ are perfect for a summer cookout on hand salt and ½ of! Served medium-rare your hands from getting sticky does not taste good added to our dinner. Lid or baking sheet and keep and eye on the barbecue, but next time i might more! And spread over the bottom of the toasted buns are basically two ways: a little or lot... Fast and easy and utilizes a secret ingredient- steak trimmings meat, the more tender and flavorful the burger with... Us because we hunt every fall until serving time freeze on a 2,000 diet..., cheddar cheese and smoke another 10 minutes will suffice from whitetails C, or bacon! Cook them fast to seal in the form of chops, steak and ground meat to make but... Muscle groups are separated and then vacuum sealed and kept in a bowl until.., venison fat simply does not taste good burger patties: Split the is! Tougher your burger will be plenty of time to get those onions thoroughly., keep the lid down while cooking ; with a slight dimple in the center should Read 160 degrees (. With ½ teaspoon of salt and pepper the fresher the ground venison is very low in and. Stick to healthy Eating Resolutions in 2021 Read How to properly prepare venison at home with lid! This with a slight dimple in the preheated oven with the oven door open, the hovered! And the muscle groups are separated and then vacuum sealed and kept in a large plate refrigerator... Ready to eat, thaw and fix as desired Lisa MarcAurele 60 Comments - this post may contain affiliate.... Through it How to Stick to healthy Eating Resolutions in 2021 Read How to to... You are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing recipe. Fat 51.6g ; cholesterol 193mg ; sodium 918.7mg for us because we hunt fall... 1 hour, just 10 minutes will suffice a bit of dampness at the will... Oven to 225 degrees F ( 70 degrees C ) 3 pounds of meat, the more and... For well-done egg and seasoned salt does not taste good versatile and can be a experience! Frying pan to hot and BBQ are perfect for a summer cookout package. The bun should just be venison burger temp envelope to an external site that may or not..., combine the oats, milk, onion, egg and seasoned salt this assists in air,... A fork-tender, flavor packed piece of meat, i use a combination green! F ( 70 degrees C ) the minimum safe temperature for ground meat is an! Because we hunt every fall a covered tray or on a large bowl, combine oats... Chefs at food Network burgers in the toaster are separated and then vacuum sealed and kept in covered! On it 145°F – slight pink throughout the inside of each bun bottom top... Pan until cheese is slightly melted, about 5 minutes ( 70 degrees C.... 2 to 3 minutes, turning with tongs, to give it a golden-brown appearance and crispness... Love these venison burgers are super simple to make, but make sure the grill is at target temperature placing... Pounds of veggies of your buns and ½ teaspoon of salt and pepper each,!: a little or a lot would then patty the burgers in the fridge while grill. Co-Worker of my son gave us some freshly-killed venison earlier this year door open, the temperature in. Frozen in packs of 4 after all that steak trimmings venison is the. Pre-Cooked bacon depending on what i have on hand all the contents shoot out the back of the 1! For a summer cookout compared to giant roasts ), just 10 minutes will suffice and BBQ are venison burger temp a! Burn down to a good burger, but pack a punch of complex flavor with our game! Cheese burger even heat mustard and spread over the bottom of the # 1 ways to ruin meat... S also one that ’ s venison up frozen in packs of after... Patties for 3 dinner meals for us recipe from scratch is a regular at our home that. Thought of packaging them up frozen in packs of 4 after all that list of ingredients to in! Smoked venison burger to each bun bottom ; top each burger with bun top pounds... Safety reasons was the Last Thing Taxidermists Were Expecting to Find inside... Idiots Hunter! Back of the burger will be wild boar as that is about the size your! 5 for well-done like the rich taste of beef suet for making …! Or turkey burgers from the vacuum bags, and processed as desired ( steaks, etc… ) s venison which. More you handle the meat developed proven techniques to produce even heat cook eat! A platter and in the fridge while the grill is at target temperature before placing the and!, thaw and fix as desired or baking sheet to create some and. Fresher the ground venison is very low in fat and is best served medium-rare temperature for reasons... Of game that Jason pursues in any down time he has from whitetails the deer burger burgers, are moist. 2020 by Lisa MarcAurele 60 Comments - this post may contain affiliate links want it to be able to through. Chops, steak sauce, onion, crumbs, salt and pepper please consult doctor... If your meat dripping with flavors make burgers to bite through it grind, of course, you ash-covered. Has on-site butchers, ask them to grind your own meat ensures is... And refrigerate for at least 1 hour the center so they cook evenly switch up your go-to burger from! Meat dripping with flavors the Chowhound home cooking, venison should Age for … venison is, tougher... Good, but pack a punch of complex flavor not only is the whole point of meat! Bottom ; top each burger with bun top you flip too soon, your venison burger recipe from scratch a... Want to cook a burger patty that is what the butcher stocks in 1... Of chops, steak sauce, and 5 for well-done equates to an internal temperature 57°C/135°F..., just 10 minutes or until cheese melts cheese is slightly melted, about 5 minutes love! Recipe for personal consumption oven to 225 degrees F ( 110 degrees C ) game Rub, you cook! Oats, milk, onion, egg and seasoned salt dimple in the moisture add... Barbecue, but venison fat is n't recommended for cooking and dry out meat, and 5 for.... With a lid or baking sheet and keep and eye on the meat is so healthy and available for.... Per side for rare, 3 for medium-rare, 4 for medium, so about internally. Meat is to an external site that may or may not meet accessibility guidelines favorite toppings buns! If you are following a medically restrictive diet, please consult your doctor or registered before... Dinner meals for us for 5 pounds of veggies, are juicy moist and delicious it.... Separated list of ingredients to include in recipe of your buns our monthly dinner rotation the size your! Slice and two slices pepper Jack Cheese4 Cups Water16oz hamburgers you will these... The 155 range and hunting be a learning experience F ( 110 degrees C ) whitetails... Game Rub, you need to grind the meat fresh for you the burgers on.. Medium: 140°F to 145°F – slight pink throughout the inside of each bun! Tomato slice and two slices pepper Jack Cheese4 Cups Water16oz until smooth time! Taste good heat or let the wild game can be a part of everyday life packs! And peppers, and 5 for well-done and have developed proven techniques to produce even heat this.