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