looking for good ways to use venison burger

[tattguy12]

I have a bunch of venison burger, Anyone have any new or crazy ways to make it? Let me know

                      Thanks,
                              Kevin   ::rockon::

[Grute Man]

Nahhh better get rid of that stuff.  Tell ya what, I'll come take it off your hands.   :ROTFLMAO:

Seriously, I use if for ANYTHING that calls for ground beef. 

Grute  ::

[tattguy12]

The problem is my wife doesnt like it so I'm trying to be creative and sneek it in on here.. :;

[Randy Kaar]

you can mix it half vension and half italian sausage
and make breakfast sausage patties.
with a few other spices, hot dago patties.
i get the hot which ground like hamburger.

randy aka bh

[WoodChuck]

 ???  have you thought of trying to make venision jerky ? vary tasty and a lot better then that is made from beef !!

                                             woodchuck

[tattguy12]

grut.
      I have about 10 lbs. i cpuld trade for some brats,dogs,polish? ::rockon::

[Woody]

I know of someone who dislikes the taste of venison, so it's mixed with reg. ground beef and made into just about anything you'd normally use ground beef for. 

Examples:

burgers on the grill
meatloaf
salisbury steaks
BBQ's (sloppy joes) <No offense Joe>
even Hamburger helper!

[Grute Man]

grut.
      I have about 10 lbs. i cpuld trade for some brats,dogs,polish? ::rockon::

You serious bro??   That Veni is kinda precious.  Try mixing Worchester sauce in with it and see if Tattgal likes it then.  If that don't work, Im sure we could work something out.

Grute

[Joe]

Jerky!

[JackpineRob]

I make a boiled salami that is a great way to use extra venison burger.

You mix up the burger with spices, and leave it in the fridge overnight in a tightly covered bowl.  Then you form it into 1 lb rolls, seal it up in foil, and boil it.  After boiling, cool thoroughly, remove foil and package it either for freezer or immediate use.

I'll find the recipe tonight or tomorrow and post it.

[labs4me]

If you have a grinder:

Grind all together
4 lbs. venison (it's o.k. to run burger through the grinder again)
1 lbs. smoked bacon
1 large vidalia or white onion
1 packet of lipton onion soup mix

mix all together thoroughly and form into (20) 1/4 pound patties.  Freeze with wax paper or patty papers between each burger. 

Grill one up and baste it with a little BBQ sauce once it's done cooking, shake a little Kansas City Steak seasoning on top and melt some swiss or cheddar cheese on it and see if the Mrs. now eats ground venison burger.     My wife won't eat straight veni burger, but has absolutely no problem with these...!  Great when you're ice fishing too!

Good Luck!

Ken

[JackpineRob]

This recipe is from the Ely Bloomenson Community Hospital Auxiliary Cookbook.  Year unknown.

Credit for recipe to Jim Zgonc and Irene Mechon.


2 lbs. burger
1/4 tsp. whole pepper
1/8 tsp. garlic salt
1/4 tsp. onion salt
1/4 tsp. mustard seed
1/2 tsp. salt
1 cup water
3 tbsp. Morton Tender Quick Salt

Mix all ingredients with hands.  Refrigerate tightly covered for 24 hours.

Make 3 rolls (like little meatloafs) of the mixture, and seal well in foil.  Put rolls in boiling water for 1 hour.

Remove from water, remove foil/cool rolls.  Then repackage in foil or plastic.

Refrigerate overnight before serving.

This stuff can be made in larger quantities, and I will do up to 10 lbs. at a shot, and freeze it.  Great for appetizers, sandwiches or whatever.