Tag: venison

Venison Burgers

I had a best friend when I was younger whose dad was an avid hunter. I remember all of the mounts of animals he had harvested in the basement – there were so many! It could have been the set of a horror movie, but it never really bothered me. I thought they were super interesting. Then again, I do really enjoy a good scary movie so it’s possible that I’m just strange.

Flash forward about twenty years and my boyfriend is a hunter. When I was young I didn’t really understand what it was – I grew up mostly thinking that hunting was just another sport. I know that it is for a lot of people, but over the past year I have come to realize that hunting for your own food is one of the most rewarding things there is. After his first deer of the season this past fall, filling our freezer with the meat was so comforting. From that deer we were able to create ground venison, venison steaks, venison stew meat, and venison sausages. I now use ground venison almost exclusively in place of ground beef. The satisfaction of being able to plan the majority of our meals without having to purchase meat from the grocery store is enough for me to get my own hunting license.

One of my favorite ways to use ground venison is for burgers. Who doesn’t love a great burger?! You can, of course, use any type of ground meat in place of venison with this recipe. What makes these patties so mouth watering is what’s on the INSIDE. We are stuffing these burgers with BACON and CHEESE. *Mic Drop*

This recipe begins almost exactly like meatloaf or meatballs would. You’ll need the ground meat, egg (to act as a binder), minced garlic, diced onion and worcestershire sauce. Where this recipe differs is it includes bacon bits in lieu of bread crumbs and a block of cheese cut into cubes to fold into the center of each burger. Delicious, melty, gooey cheese. I use pepper jack, because why not. I HIGHLY recommend making your own bacon bits for this. I promise you will taste the difference. You can find the easiest way to make them here.

Toss everything but the cheese into a mixing bowl. You know what to do next. That’s right, get your hands dirty! Well, make sure you get them clean first. Then get them dirty.

I used a pound of ground venison, so I decided to make ¼ lb. burgers. I love having my handy-dandy scale for burgers and meatballs to make sure everything is at least somewhat equal. I know that people can do this by eyeballing it, but my eyeballs are rapidly deteriorating so I don’t trust them.

From here, I flatten them out so that I can stick a cube of cheese in the middle and wrap the meat around it. Then I will just form a patty shape, making sure not to handle it too much so that the cheese stays somewhat in the center.

Since we had about a foot of snow on top of the grill we cooked these up right on the stove. Don’t hate on your stove – I’ve also had fantastic steaks cooked on the stove. Heat a little bit of olive oil in a large skillet over medium high heat and lay the patties down when the pan is nice and hot. Usually after about 6 minutes on each side they’re ready. If you want a cheeseburger, slap a slice of cheese on each burger about a minute before they are done and cover the pan.

I won’t tell you how to dress your burger; it’s a personal journey. I will tell you that I use ketchup and mustard, a nice leaf of romaine lettuce, some bacon strips just because we can all use a little more bacon in our lives, and banana peppers (because I have been obsessed with them lately).

And I know you have forgotten about that little cheese pocket by now. It will be a pleasant surprise when you take a bite.


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Venison Burgers

Prep time: 

Cook time: 

Total time: 

Serves: 4

I have a freezer full of venison, but you can adapt this recipe to include your favorite ground meat.
Ingredients
  • 1 lb. ground Venison (or meat of your choice)
  • 1 Egg
  • 1 cup Bacon Bits
  • ¼ cup Onion, diced
  • 1 tbsp. Garlic, minced
  • 1 tbsp. Worcestershire Sauce
  • 4 1" cubes of your favorite cheese
  • 4 slices of Cheese if you would like cheeseburgers
  • 4 hamburger buns
  • Toppings and condiments of your choice
Instructions
  1. Combine the ground meat, egg, bacon, onion, garlic and Worcestershire sauce in a mixing bowl
  2. Add salt and pepper to taste and mix all ingredients together using your hands, until thoroughly mixed
  3. Measure out four ¼ lb. pieces
  4. Place a cube of cheese in the middle of each burger and form them into patties
  5. Heat olive oil in a large skillet over medium high heat
  6. Cook the burgers for about 6 minutes on each side. For cheeseburgers, place a slice of cheese on top for the last minute of cooking and cover the pan
  7. Serve on hamburger buns with an array of toppings and condiments

 

Slow Cooker Sunday: Venison Stew

It was 5 degrees when we woke up this morning. FIVE. I love my dog, but I feel like I could totally train her to use a toilet. BECAUSE FIVE DEGREES HURTS MY FACE. Don’t get me wrong, I am a New England girl through and through. I lived in Florida for two years, and I missed home more than I ever thought I would. I missed watching the leaves fall from the trees in autumn, and the first snow fall over neighborhoods decorated with Christmas lights. But damn, it’s cold today! Thankfully I had slow cooker venison stew planned. Stew, fuzzy socks, puppy cuddles. Count me in!

Since dating my boyfriend, I have become a huge fan of venison. It is certainly something that not everyone loves, but let me tell you: stew was literally created for venison. If you are lucky enough to know someone who hunts, I highly recommend asking for a few packages of stew meat. If you’re not a fan, or can’t get your hand on any, just substitute stewing beef.

Other than the meat, you’ll need flour, salt and pepper for the dredge. For two pounds of venison I used a cup of flour and 1/4 teaspoon each of salt and pepper. To dredge the meat, just use tongs to make sure all of the chunks are coated with the flour mixture. From here they will go right into a skillet with some canola oil over medium-high heat. You don’t want to fully cook them, just move them around to ensure that all sides get a little bit of color. This will help really get the flavor to lend itself to the stew, and the flour will act as a thickening agent.

Before we put the meat in, let’s add all of the other ingredients to the slow cooker. You simply cannot have a stew without potatoes. Once peeled and cubed, line the bottom of the slow cooker with about two cups. (tip: if you cut the potatoes before you do everything else, place them in a bowl of water to keep them from browning) Then we need one cup each of carrots, celery and onion (also known as a mirepoix. Fancy, I know). Chop those up into bite sized pieces and add on top of the potatoes. Finally let’s add a 6 oz. can of tomato paste (gives a SUPER rich and deep flavor to the stew), 2 teaspoons Italian seasoning, 1 1/2 teaspoons sugar, 2 garlic cloves – minced, one bay leaf, and 1/2 teaspoon both salt and pepper.

Once the meat is seared off, add that to the rest of the stew and pour about 14 oz. beef broth and one cup root beer over everything. Trust me on the root beer; it will blow. your. mind. Cook on low for eight hours or on high for four hours.

And here it is folks… oh. Oops. I couldn’t help myself. What? Do you think I make delicious food just for your viewing? A girl has got to eat!

JUST KIDDING! A hot bowl of comforting, curl up on the couch, put another log on the fire, the laundry can wait until tomorrow, honey when are you gonna bring me home another deer, stew. Don’t forget bread to sop up all that goodness at the bottom!

Note – After cooking on high for 4 hours, my potatoes were not as tender as I wanted them to be, so I ended up adding another hour. Depending on what size you cut yours into, you may need to adjust the time as well. If you want to do this super low and slow, 8 hours should do just fine!

Now if you will excuse me, I have seconds calling my name. It’s very possible I will have none left for lunch tomorrow.

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Slow Cooker Venison Stew

Prep time: 

Cook time: 

Total time: 

Serves: 6

This slow cooker venison stew is a set it and forget it meal that will warm you up even on the coldest winter day.
Ingredients
  • 2 lbs. Venison (or Beef) Stew Meat
  • 1 cup All Purpose Flour
  • ¾ tsp. Salt
  • ¾ tsp. Pepper
  • 1 tbsp. Canola Oil
  • 2 cups Potatoes, peeled and cubed in bit sized pieces
  • 1 medium Onion, chopped
  • 1 cup Carrots, chopped
  • 1 cup Celery, chopped
  • 6 oz. Tomato Paste
  • 2 Cloves Garlic, minced
  • 2 tsp. Italian Seasoning
  • 1½ tsp. Granulated Sugar
  • ½ tsp. Salt
  • ½ tsp. Pepper
  • 1 Bay Leaf
  • 14 oz. Beef Broth
  • 1 cup Root Beer
Instructions
  1. Mix the flour and ¼ tsp. each salt and pepper in a shallow baking dish
  2. Dredge the stew meat in the flour, coating all sides of each piece
  3. Sear the meat in the canola oil in a large skillet over medium high heat (just enough to brown each piece, you don' want to cook them through)
  4. Add the potatoes, onions, carrots, celery, tomato paste, and spices into the slow cooker
  5. Add the meat on top, mix well, and pour the beef broth and root beer over the top
  6. Cook on LOW for 8 hours, or HIGH for 4 hours

 

Slow Cooker Sunday: Sausage With Peppers And Onions

Opening day. Fenway Park. Green Monster. Spilling more than half of your two beers on the way back to your seat. SAUSAGE WITH PEPPER AND ONIONS. Yea, I know, Heaven. But, alas, it’s December and opening day seems like a lifetime away. If you’re dreaming about warmer weather like I am, then you will love these at home, slow cooked, sausage with peppers and onions.

I used venison sausage because it’s what was in our freezer, but you can follow the same exact recipe using Italian sausage. Other than the meat, all you’ll need is some bell peppers, sweet onions and of course sausage buns. Five links was enough for the two of us for dinner and lunch the next day. This is definitely a meal that I would suggest making more than you need. Cut up the sausage into coins for leftovers and eat it with rice for a super satisfying lunch!

This could not be any easier to make. Slice up the bell peppers and onions- I used three peppers of assorted colors and two sweet onions, but the quantities can be adjusted depending on what you and your family prefer. Lay those down in the crock pot first, then place the sausages on top.

You’re done. No seriously, all done. Some recipes call for either a type of broth or tomato sauce, but I really don’t think you need it. The vegetables will sweat and release plenty of liquid, and the fat from the sausage will add a ton of grease. By the time this has cooked down for five to six hours there will be plenty of liquid that has softened up the vegetables.

Now, the most important part of this post is how to assemble your sausage sandwich. Ladies and gentlemen, please put your peppers and onions in the bun first. BEFORE the sausage. You can put more on top of course, but when you add them to the bottom you are less likely to experience a sausage sandwich disaster (you know the kind, where you are somehow left with a soggy bun in your hands and all of the good stuff on the plate). Add some spicy brown mustard on top and you are good to go.

Here’s hoping your Sunday’s are low and slow, and Spring Training comes quickly!

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Sausage With Peppers And Onions

Prep time: 

Cook time: 

Total time: 

Serves: 5

Take yourself out to the ball game without the long bathroom lines and $10 beers with these amazing sausage, pepper and onion subs.
Ingredients
  • 5 Venison (or Pork) Sausages
  • 2 Medium Sweet Onions, sliced
  • 3 Bell Peppers, julienned (any color will do)
  • Sausage Buns
Instructions
  1. Place the onions and peppers in the slow cooker, and the sausages on top.
  2. Cook on LOW for 6-8 hours, or HIGH for 3-4 hours