VENISON PEPPER STICK RECIPES RECIPES

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VENISON BURGERS RECIPE | ALLRECIPES



Venison Burgers Recipe | Allrecipes image

A co-worker of my son gave us some freshly-killed venison earlier this year. I had sectioned it and frozen it. I had some I had marked 'for grind' that I wanted to use. My husband and son raved about these delicious burgers!

Provided by egardenut

Categories     Pork Shoulder

Total Time 2 hours 55 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 6 sandwiches

Number Of Ingredients 18

1 ½ pounds venison meat, cut into 1-inch chunks, partially frozen
¾ pound fatty pork butt, cut into 1-inch chunks, partially frozen
2 tablespoons unsalted butter
1 ½ cups diced onion
1 cup diced button mushrooms
1 pinch salt
½ cup plain Greek yogurt
1 tablespoon Worcestershire sauce
1 tablespoon coarsely ground black pepper
½ cup mayonnaise
2 tablespoons steak sauce
1 tablespoon Worcestershire sauce
1 ½ teaspoons lime juice
6 teaspoons softened butter, or as needed
6 hamburger buns, split
1 pinch salt
12 slices pepper Jack cheese
6 (1/4 inch thick) slices tomato

Steps:

  • 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. Refrigerate for at least 1 hour.
  • 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. Remove from heat and cool.
  • Gently mix ground venison-pork mixture, onion mixture, yogurt, 1 tablespoon Worcestershire sauce, and black pepper together in a bowl until just combined. Form into 6 patties and arrange on a large plate. Cover plate with plastic wrap and refrigerate for at least 1 hour.
  • Mix mayonnaise, steak sauce, 1 tablespoon Worcestershire sauce, and lime juice together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until serving time.
  • Preheat oven to 225 degrees F (110 degrees C).
  • Spread 1/2 teaspoon butter onto the inside of each split bun.
  • Heat a non-stick pan over low heat; cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.
  • 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. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  • Top each burger with a tomato slice and two slices pepper Jack cheese. Remove skillet from heat and cover pan until cheese is slightly melted, about 5 minutes. Spread 1 to 2 tablespoons of sauce onto the inside of each bun bottom. Add a cheese-tomato burger to each bun bottom; top each burger with bun top.

Nutrition Facts : Calories 780.2 calories, CarbohydrateContent 32.5 g, CholesterolContent 193 mg, FatContent 51.6 g, FiberContent 2.6 g, ProteinContent 45.4 g, SaturatedFatContent 21.3 g, SodiumContent 918.7 mg, SugarContent 3.9 g

CLASSIC VENISON BRATS | MEATEATER COOK



Classic Venison Brats | MeatEater Cook image

No deer camp is complete without a meal of venison bratwursts. This recipe adopts classic German flavors like ginger and nutmeg but employs wild game instead of veal. To serve this wiener Wisconsin-style, poach it in beer and onions before searing on the grill. Be sure to top it with sauerkraut and...

Provided by Danielle Prewett

Yield 5 lbs.

Number Of Ingredients 13

5 pounds of cubed meat and fat*
2 1/2 tbsp. kosher salt
2 tsp. white or black pepper
1 1/2 tsp. ginger
1 1/2 tsp. nutmeg or mace
1 1/2 tsp. marjoram or oregano
1 tsp. caraway seed (optional)
2 cloves of garlic, minced
8 oz. ice-cold milk or water
Sausage casings

Steps:

  • Prep. Soak casings in a big bowl of water for at least an hour or overnight before stuffing. If they are packed in salt, run cold water inside to rinse before soaking.
  • Grind. Combine the dry seasonings and mix with the diced venison cubes and diced pork fat cubes in a large bowl. Make some room in the freezer and place the meat inside to chill. The meat and fat must be very, very cold before grinding. Let chill for 30 minutes or longer, but don’t allow to freeze solid.
  • Use the large die attachment to grind the meat and fat. Return the mixture to the large bowl. Grind again, this time using the small die attachment.
  • Stir in the cold milk to make the bind. Mix with a large spoon or use your hands. You want the bind to stick together in a large ball and not crumble; the texture should feel tacky. When finished, place the mixture in the fridge to stay cold while you clean up the meat grinder and set up the sausage stuffer.
  • Stuff. Pull the casings out of the water and squeeze out any excess liquids. You still want the outside to be a little wet because it helps it slide better. Feed all of the casing over the stuffer’s tube, leaving a few inches off the end. Tie the end in a knot.
  • Feed the meat into the sausage stuffer. Keep feeding it through at a consistent pace as it extrudes the meat into the casing. Don’t overstuff. As the stuffer continues to extrude meat you can start to coil the sausage.
  • Form links by pinching at equal distances (about 7 inches) and twisting several times. Turn each link in alternating directions (or tie with butcher’s string). Do this throughout the entire casing. Refrigerate or freeze immediately afterward.
  • *You can use a classic sausage ratio of 30% fat by doing 3 1/2 pounds of venison and 1 1/2 pounds of pork fatback. If you want to cut in pork trim, use 3 pounds of venison, 1 pound of pork trim, and 1 pound of fatback.

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