venison recipes

[Ian Wright]

ANY ONE GOT SIMPLE VENIE BURGER RECIPES.

[TJ Buffalo]

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.

[georgebaker]

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

[TJ Buffalo]

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'

[Deer Man]

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!

[Spuddy]

What ratio of meat to stuffing mix?

[vinner]

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.

[Deer Man]

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

[viola2572]

any good recipies

[georgebaker]

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

[Paul Kribs]

georgebaker

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

Regards, Paul Kribs

[georgebaker]

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

George

[Wohoki]

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 )

[Fallow Buck]

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

[georgebaker]

Hi
thanks FB, always keen to learn
George