VENISON BURGER RECIPES RECIPES

Steps:

• In a small bowl, combine the mayonnaise, lime juice, mustard and lime zest; cover and refrigerate until serving., In a bowl, combine the onions, yogurt, jalapeno, salt and pepper. Crumble meat over mixture and mix well. Shape into eight patties. , Pan-fry, grill or broil over medium heat until a thermometer reads 160°, 3-5 minutes on each side. Serve on buns; top with cheese, mayonnaise mixture and sliced tomatoes, if desired.

Steps:

• 1. Start with two pounds of ground venison. Add ½ teaspoon pepper, ½ teaspoon salt, and 1 teaspoon of your favorite seasoning. Mix the seasoning thoroughly, and section it off into eight pieces of equal size. Shape the patties by hand into eight round patties. 2. In a large cast-iron skillet, heat 1 to 2 tablespoons of olive oil. Fit as many patties as possible into the skillet. I got six in the first go ‘round. Cook the patties over medium heat until they’re nicely browned, then flip. As the patties cooked and shrunk, I was able to sneak another patty in. 3. Once the patties are browned, remove them from the skillet, even if they’re not completely cooked through. They’ll finish cooking in a minute. 4. Finish browning any remaining patties you may have and remove them when browned. 5. Add two or more tablespoons of flour to the skillet and blend it into the pan drippings with a fork. Our ground venison cooks pretty dry. This made the flour/oil mix a little dry, so I added a splash more of olive oil and mixed it in with the fork. 6. Stir and brown the gravy roux for about 5 minutes allowing it to brown a little in color. 7. Punch out two holes in a 15 ounce can of beef broth. Very gradually, add a little beef broth at a time, stirring then pouring, then stirring again. It’s much easier to break up the gravy clumps by adding a little broth at a time instead of pouring the whole can in at once. Pour a little, mash up the clumps, then pour a little more in. 8. Once the gravy is pretty thin and clumpless, you can pour in the remaining broth. Stir it all up and heat it until boiling. 9. Once the gravy is boiling, add the hamburger steaks back to the skillet. Thanks to cooking shrinkage, all eight of my patties fit in the skillet this time around. Leave the skillet uncovered, reduce the heat to allow the gravy to simmer, and continue to cook for 15 to 20 minutes, flipping the patties halfway through the cooking time. 10. Once patties are perfectly browned and fully cooked, serve the Venison Hamburger Steak smothered in brown gravy with a hearty side of mashed potatoes (also smothered in gravy) and your veggie of choice, in our case, a little sweet corn. This recipe is so juicy, and the gravy is ta-die for. As much as I love this meal, I can’t believe I’m just now getting around to sharing it with you.