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ANY ONE GOT SIMPLE VENIE BURGER RECIPES.

Hi Ian
I assume you mean something like a burger made from venison? This was over at e-gourmet recipes.

Gourmet Venison Burger Recipe
1/8 lb. sausage mild
1 lb. ground venison
Salt and pepper
1 egg
1 small onion
1 tbsp. bacon grease
1/8 tsp. thyme
1/8 tsp. oregano
1 small clove garlic, finely chopped
1/8 tsp. ground ginger
1/8 cup sweet cider
Directions:

Mix sausage and ground venison. Combine with remaining ingredients exceptr cider. Brown until almost done. Add cider and finish cooking.

Hi
being in the USA, TJ when you say cider do you mean what we mean? (fermented apple juice 5-7% proof) I ask because I have heard north americans use the term for apple juice and HARD cider for the fermented stuff. Somewhere on this site is discussion about Pork & Apple sausage which says Juice is better.

This talk reminds me I've got some Pork & Garlic sausage in the freezer & a gallon of real cider in stock--Well thats Tuesdays dinner sorted!

George

George
I made this a while back when a coworker gave me some ground venison. I used a mild Italian sausage that I had in the freezer and some olive oil in place of the bacon grease. The sweet cider is unfermented apple juice that I bought in the store. Usually when I see fermented apple juice in the liquor store, it's labeled as 'hard cider'

This is simple! Venison minced, belly pork minced and 1 packet of stuffing, any variety you fancy, 1 slug of olive oil.

Ratio of venison to pork around 80-20. mix all ingridients and olive oil, shape, freeze or eat!

I normally do about 40 burger at a time. They dont hang round to long. Make sure they are nice and thick as a proper burger should be!

What ratio of meat to stuffing mix?

Mt take as a Texan, and we are purists when it comes to meat:

80% venison
20 % beef (chuck or brisket)

Grind together, make patties gently, add salt pepper and Garlic powder (if desired), grill over mesquite, pecan or oak fire to desired doneness.

Heaven on a bun.

one packet per 10lb or there abouts. Never realy measured it, just cracked on! :shock:

any good recipies

Hi
What is Munkjack like to eat? Big Rabbit? Gamey? Dry?

Whay are the legs off?

I will have one when I'm next down your way

George

georgebaker

I posted a couple of photo's of muntjacs earlier.
http://forum.sausagemaking.org/viewtopic.php?t=1836&start=30

Regards, Paul Kribs

Hi Paul
I saw the picture but wondered why the legs are off, is it because there is no meat on them?

George

Does seem a shame to bin the shoulder: it looks like there is a decent layer of hard-working muscle there, so it'd braise up a treat in some wine. Or even confited and then fried. (But I did once post about sauted rabbit brains, so I think that it's obvious that I never thow anything away )

George,

They wouldn't actually be legs off but field dressed. That generally means you take the bottom hock off at the ankle/knee joint giving you a haunch that looks like a leg of lamb.

Head and hoofed is the way most deer are hung in this country.

If you took the legs off a muntie then what was left would give you enought to feed 3-4 people at the most!!!

FB

Hi
thanks FB, always keen to learn
George