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Stuffed Venison Burgers

June 5, 2023 by Cody

These juicy Stuffed Venison Burgers are packed full of flavor!

These juicy Stuffed Venison Burgers are packed full of flavor!

Ground Venison

If you take your deer to a processor, then feel free to skip to the next section.  If you process your own meat, there are a few considerations to make when grinding venison. Think about what the venison will be used for, the preferred fat content, and the desired flavors. A bit of extra planning on the front end can have huge flavor impacts.

Purpose and Fat Content

The first thing to consider is the venison’s purpose.  Will it be used for soups, chili, tacos, burritos, enchiladas, hot pockets, etc? Or will it be used for meatballs, burgers, meat loafs, and sausage? For me, this dictates the second consideration, fat content. I do not add any fat to meat that is used in soups, chili, or fillers. I do, however, add fat to venison used for burgers, sausages, loafs, and meatballs.  Fat content is a personal preference.  Mine is 90/10 for burgers, 80/20 for the rest. (Side note: summer sausage recipes can call for 70/30). Beef fat, pork fat, and bacon are all good fat sources for ground venison with the ladder creating a more flavorful option.

Flavor

A lot of my processed deer get flavored before they hit the freezer.  For chili meat, the chunks of meat get rubbed with chili seasoning before they go in the grinder.  Tacos, enchiladas, and burritos get a type of taco seasoning. Meatballs and loaf grinds may get Italian seasoning. You can see where this is going.  The “plain” grinds still usually at least get salt and pepper. (Flavor God Himalayan Salt and Pink Peppercorn is a favorite for this.) I also do this with backstrap by adding a little bit of salt and pepper or possibly a Cajun seasoning. The flavor difference is huge.

For these stuffed Venison Burgers, I seasoned a 90/10 ratio of venison and thick cut bacon with Kinder’s The Blend (salt, garlic, pepper) and ran it through the grinder twice. One pound of this ground venison makes 4 stuffed venison burgers.

Ingredients for Stuffed Venison Burgers

For these burgers, you will need:

  • 1 pound of ground venison
  • Shredded Cheese
  • Chopped Onions and Jalapenos
  • Butter (optional)

The cheese and vegetables are “stuffed” fillers.  The options here are endless.  You can use bacon, mushrooms, and Swiss; onions and beer cheese, fajita veggies and queso, or onions, chorizo, jalapenos, and queso. The list goes on.

These juicy Stuffed Venison Burgers are packed full of flavor!

How to Make Stuffed Venison Burgers

Make 2 oz. patties. Start with 2 oz meat balls and patty them into 8 equal size burgers.  An easy way to do this is to lay two balls on a large sheet of freezer paper, wax paper, or even foil. Fold the sheet over, press the balls down firmly, and mold the thin patties to a round shape.

Add the cheese and veggies.  You can sauté the veggies first or add them fresh and let the meat fat and cheese soften them throughout the cooking process. Place 2-3 tablespoons of cheese and vegetables to the center of one patty.

Combine the patties.  Place one patty on top of the other one that has the stuffing placed in the center.  Tuck the top patty inward and fold the bottom patty over, creating a tight seal. 

Cook the burger.  Using a cast iron skillet, sear each burger for 2-3 minutes per side, then place in the oven at 400 for approximately 8 minutes.

Tips for the best Venison Burgers

Use at least a 90/10 ratio.  I know several people that don’t add fat to their ground venison and then add things like eggs, cheese, breadcrumbs, etc. to bind the meat.  This is not the recipe for that method.  An 80/20 ratio is a great starting point, but you can make it work with a leaner grind.  Zero fat will likely crumble and other additives to the grind will take away from the stuffing.

Place the stuffed burgers in the fridge before cooking. After creating the stuffed patties, I like to wrap them tightly in plastic wrap and place in the fridge for about twenty minutes.  This helps seal the combined patties and prevent separation.

Use a burger press.  The easiest way to make these is with a burger press. You can stuff the burger and perfectly press it in no time. 

Use a skillet or flat iron grill.  Using a flame grill is risky business with this recipe.  It’s not impossible but requires more monitoring and skill.  You can do a quick sear on a cast iron or flat grill, toss in the oven, and place your attention elsewhere, like toasting some quality burger buns, while the burgers finish.

Stuffed Venison Burgers

Stuffed Venison Burgers
Prep Time: 7 minutes
Cook Time: 13 minutes
Total Time: 20 minutes

Ingredients

  • 1lb of ground venison
  • ½ cup Shredded Cheese
  • 1-2 Jalapenos, chopped
  • ½ Onion, chopped
  • 2 tpsp butter (optional)

Instructions

  1. (Optional) Place a cast iron skillet over medium-high heat. Add two tablespoons of butter to the skillet.  Once the butter is melted, add the chopped onions and jalapenos and cook until brown. Stick the vegetables in the freezer to cool while you prepare the patties. This will add a few minutes to your prep time.
  2. Preheat the oven to 400 degrees.
  3. Make 8, 2-ounce burger patties that are equal in size. 
  4. Mix approximately ½ cup of shredded cheese with the chilled, sautéed vegetables and add 2-3 tablespoons of the mixture to the
    center of 4 patties.
  5. Place the remaining 4 burger patties over the filler topped patties, slightly tucking inward and pressing down.  Wrap the bottom patty upward, pressing the edges in firmly to create a good seal that
    will not separate.  Also, take this time to form and shape the stuffed patty. 
  6. Reheat the skillet to medium-high and sear the burgersmfor 2-3 minutes on each side before placing the skillet in the oven for
    approximately 8 minutes.
  7. Eat as stand-alone stuffed burgers or serve on toasted brioche buns.  Enjoy!

© Cody
Category: Main Dish

Other great burger recipes.

The Funky Java Burger

The Triple Stack Burger

Keto Jalapeno Popper Burgers

Filed Under: Wild Game Tagged With: burgers, deer, stuffed, stuffed burgers, venison, venison recipes, wild game, wild game recipes

Barbacoa Venison Tacos

April 30, 2023 by Cody

This simple and delicious Barbacoa Venison is a great way to turn those tougher cuts of meat into juicy, flavorful tacos.

This simple and delicious Barbacoa Venison is a great way to turn those tougher cuts of meat into juicy, flavorful tacos.

What is Barbacoa Venison?

Barbacoa is a Mexican dish typically reserved for tougher cuts of meat that require slow cooking.  Traditionally this recipe uses beef, but it also works great with venison roasts. Although it is technically time-consuming, it is very simple to prepare.  Barbacoa is also great option for large gatherings and is often a crowd pleaser.

This simple and delicious Barbacoa Venison is a great way to turn those tougher cuts of meat into juicy, flavorful tacos.

Ingredients for Barbacoa Venison Taco

  • venison roast
  • chipotle peppers in adobo sauce
  • Mexene chili powder
  • beef broth
  • minced garlic
  • butter
  • Avocado or olive oil
  •  onion
  • cilantro
  • Fresh limes
  • Corn tortillas

 

How to make Barbacoa Venison

Cut the roast into chunks.  Cut your roast into roughly 3-4 inch cubes.

Season the Roast.  Rub the venison roast chunks with a liberal amount of Mexene Chili Powder. 

Brown the Roast.  Coat a cast iron skillet with oil and sear all sides of the roast chunks. 

Add Ingredients to Crock Pot. Add the browned roast chunks, sliced onion, minced garlic, and peppers to crock pot.

Cook Low and Slow. Place the crock pot on low and allow to cook for 8-9 hours.

Shred, Dice, and Serve. Shred the meat, dice all ingredients, and serve on warm tortilla shells.  Top with fresh lime juice, chopped onions and cilantro, and cheese.

This simple and delicious Barbacoa Venison is a great way to turn those tougher cuts of meat into juicy, flavorful tacos.

Tips for the Best Barbacoa Venison Tacos

Sear the venison roast. Searing the roast before adding it to the crock pot is a critical step for both flavor and texture.  Don’t skip this.

Dice the shredded venison. The next critical step is at the end of the process.  A lot of recipes just recommend shredding the meat and that does work.    However, I find that this makes for a sloppier eating experience.  Remove the venison from the pot and place on a cutting board.  Shred the roast and then dice the meat in a cross-cut method (right to left, then bottom to top).  This allows you to take clean bites without pulling meat and toppings out of the taco and creating such a mess.

Top with fresh ingredients.  I like to use shredded cheese, fresh chopped onions and cilantro, and a squeeze of lime on these tacos.  The meat has plenty of flavor so I don’t find the need for any sauces.

Barbacoa Venison Tacos

This simple and delicious Barbacoa Venison is a great way to turn those tougher cuts of meat into juicy, flavorful tacos.

Ingredients

  • 2lb venison roast
  • 1, 7 oz can of chipotle peppers in adobo sauce
  • Mexene chili powder
  • 1 cup beef broth
  • 1 tsp minced garlic
  • ½ stick of butter
  • 2 tbsp Avocado or olive oil
  • 1 onion
  • 1 sprig cilantro
  • Corn tortillas
  • Fresh limes
  • Shredded Mexican-Style cheese

Instructions

  1. Cut your roast into roughly 3-4 inch cubes and rub
    the chunks with a liberal amount of Mexene Chili Powder. 
  2. Add approximately 2 tbsp of avocado oil (or olive oil) to a cast iron skillet over medium high heat. Sear rubbed roast cubes on each side.
  3. Add the roast, 1/2 sliced onion, 1 tsp of minced garlic, and the can of chipotle peppers to the crock pot. Place the crock pot on low and allow to cook for 8-9 hours.
  4. Once the meat is done cooking, remove the roast, peppers, and onions (leaving any juices) to a cutting board. Shred and dice the meat along with the onions and peppers before adding back to the pot.
  5. Heat your tortillas in a cast iron skillet for roughly 20-30 seconds on each side.
  6. Dice the remaining half onion with cilantro. Cut a lime into wedges.
  7. Add the barbacoa to the warm tortillas. Top with diced onions and cilantro, shredded cheese, and fresh squeezed lime juice. Enjoy!
© Cody
Category: Main Dish

Other Venison Meals

Nashville Hot Deer Nuggets

Smothered Venison Backstrap

Other Taco Meals

Crock Pot Chicken Tacos

Chori Pollo Tacos

Filed Under: Main Dish, Wild Game Tagged With: barbacoa, deer, Mexican, Mexican food, tacos, venison, venison roast, venison roast recipes, wild game

Nashville Hot Deer Nuggets

November 13, 2020 by Cody

This southern spinoff is sure to be a new favorite! Nashville Hot Deer Nuggets are the hunters’ new “tastes like chicken” recipe. 

This southern spinoff is sure to be a new favorite! Nashville Hot Deer Nuggets are the hunters' new "taste like chicken" recipe. 

For years, I’ve been a “traditionalist” when it comes to backstraps; a little s+p on the grill, butterflied, bacon-wrapped, smothered, etc.  But, that changed this year! A random, sideline conversation about grilling at my daughter’s soccer practice led to a delicious local spinoff recipe.  Another dad was telling me about how he had recently enjoyed grilled venison backstrap that had been marinated in Allegro’s new Nashville Hot marinade.  Ding!! Instantly, the idea hit me to marinade small strips of venison in the same way but, then, fry them in a spicy batter!

At this point, I’ve made these things a handful of times.  To be honest, though, it’s so easy that I nailed it on the first attempt.  Simple and southern, this is a must try!

P.S. If you’re local, swing in Sweet Jordan’s and pick up a fresh loaf of sourdough to build the perfect basket!

Nashville Hot Deer Nuggets

Prep Time: 1 hour 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes

Ingredients

  • 1lb venison backstrap
  • 1 bottle Nashville Hot marinade
  • 1 box Spicy Chicken Fry Mix
  • Oil for frying

Instructions

  1. Cut the venison backstrap into small "nuggets" (around 2x1 in is my preference) and let them marinade in Allegro's Nashville Hot for at least 1 hour.
  2. Fill the bottom of a cast iron skillet with about 1 inch of oil ( I use avocado or peanut) and place over medium high heat. While the oil is heating, prepare your battering station by combining 1/4 cup of dry mix* with 1/2 cup of cool water and mixing well. Then place the rest of your dry mix in a container to shake or plate to roll.
  3. Dip the nuggets in the wet batter, roll/shake in the dry mix, then fry for approximately 3-4 minutes per side. I highly recommend enjoying with pickles!

Notes

* I typically use Zatarain's New Orleans Style Spicy Chicken Fry Mix but Louisiana makes a good one, too. If you want to make your own, just mix flour and your favorite spicy seasoning until you get your preferred level of heat.

© Cody

Frying Tip

I see it all the time and have done it myself, a lot. When it’s time to fry, break out the paper towels and fold them in layers to soak up the dripping grease.  This, in my opinion, isn’t always the best practice.  I was in Memphis several years ago and hit up Gus’s World Famous Fried Chicken.  If you’ve never been, go! Anyway, while I was there, I noticed them hanging the chicken baskets to “drip dry” when they took them out of the fryer.  Obviously, my kitchen isn’t equipped for this level of chicken frying and figure most people’s aren’t either.  What I started doing, though, was placing a roasting basket on a cookie sheet.  I put the fried goods in the basket and let any excess grease drip off onto the cookie sheet to discard later.  No more soggy bottom peel offs!

 

For more delicious venison recipes, check out Smothered Venison Backstrap, Southwestern Chili, and DIY 50/50 Sloppy Joe. 

Filed Under: Appetizer, Main Dish, Wild Game Tagged With: Allegro Marinade, appetizer, backstrap, deer, fried, Nashville Hot, venison, wild game

Smothered Venison Backstrap

January 9, 2020 by Cody

As deer season comes to an end here, I hope there are some restocked freezers out there.  This smothered venison recipe is an all time favorite and a must try for your backstrap deer meat!!!

As deer season comes to an end here, I hope there are some restocked freezers out there.  This smothered venison recipe is an all time favorite and a must try for your backstrap deer meat!!!

The Best Fried Deer Backstrap Recipe

I got this recipe from a good friend of mine.  He’s a hunting machine with the genetics of a silverback and the linguals of a wild turkey! And ol’ dude can cook, too!! So can his wife! Most of her desserts I would eat for breakfast, lunch, and dinner (may or may not have done that more than once……just saying).  They had us over for dinner one night, years ago, and his wife fed us this.  Literally, it instantly became one of my favorite wild game meals! They didn’t have a name for it and “that smothered tenderloin thing mom used to make” was a mouthful in itself, so “Flannery Special” was born.  It is a regular “go-to”. Actually, we enjoyed it at their house just the other day!

Ingredients for Smothered Deer Backstrap 

The ingredients for this deer backstrap recipe are pretty similar to your basic ingredients for frying any meat.  You need:

  • Venison backstrap cut into 2″ cubes
  • cream of mushroom soup
  • flour and breadcrumbs, or you favorite fry mix 
  • seasoned salt, salt and pepper
  • eggs
  • oil for frying

How to Cook Smothered Deer Backstrap

The first thing to do is create your battering station. Do this by placing flour on one plate, eggs in a bowl (beaten), and the breadcrumbs/flour mixed on another plate. Season both plates to taste with the seasoned salt and pepper. Roll the venison cubes in the flour, then egg, then the breadcrumb/flour mixture. You can also substitute your favorite fry mix and follow the battering directions on the label. 

Fry the battered cubes until they are golden brown, be careful not to overcook here.  You’re wanting the meat to be medium rare. Remove the backstrap from fryer and place on a wire roasting basket to drip/dry. Place the meat in a baking dish and cover with cream of mushroom. Bake until the cream of mushroom starts to bubble and brown.  

Tips for Cooking Venison:

One of the most common mistakes when it comes to cooking venison, and other wild game for that matter, is overcooking it.  Don’t do it! Cuts like deer backstrap should be cooked to no more than medium.  Anything else is called jerky 😜. The same applies to this backstrap recipe.  Fry to medium rare then bake until medium (just long enough to heat the cream of mushroom).  If you cook too long during either phase, you might end up with a tough chunk of meat covered in soup and that sounds substantially less appetizing. 

What to Serve with Smothered Venison

Traditionally, this recipe has always been served with two things: wild rice and green beans. We rarely venture from this plate because it’s just that good! Sometimes, the green beans do get the axe, though.  Going  “meat and potatoes” with this recipe is real easy to do. The meat is the star of the show, so not much else is needed to leave you satisfied.  To really go “meat and potatoes”, try these delicious mashed potatoes in place of the rice.

Other Wild Game Recipes:

Nashville Hot Deer Nuggets 

Sloppy Joes 

Duck Popper Sliders

Smothered Venison Backstrap

This smothered venison recipe is an all time favorite and a must try!!!

Ingredients

  • 1.5 lbs of venison cut into 2" cubes
  • 1 large can cream of mushroom
  • flour
  • breadcrumbs
  • seasoned salt
  • salt and pepper
  • 1-2 eggs

Instructions

  1. Heat your choice of oil in a skillet (med-high) or deep fryer (365 degrees).
  2. Create your battering station by placing flour on one plate, eggs in a bowl (beaten), and the breadcrumbs/flour mixed on another plate at a ratio of roughly 80/20. Season both plates to taste with the seasoned salt and pepper.
  3. Roll the venison cubes in the flour, then egg, then the breadcrumb/flour mixture.
  4. Fry the battered venison until golden brown and the meat is about medium rare (130 degrees).
  5. Place the medium rare venison into a baking dish and cover with cream of mushroom. Salt and pepper to taste.
  6. Bake at 400 for 10-15 minutes.

Notes

* Best served with wild rice and green beans.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 366Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 182mgSodium: 457mgCarbohydrates: 25gFiber: 1gSugar: 1gProtein: 47g
© Cody
Category: Main Dish

Filed Under: Main Dish, Wild Game Tagged With: backstrap, backstrap deer meat, backstrap deer recipe, cream of mushroom, deer, fried, smothered venison, wild game

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Hi! I’m Cody and thank you for visiting Wayfinder’s Galley!! I’m a family man, okay exerciser, wanderer, adventurer, and thrill seeker.
And guess what improves all those things……. FOOD!! Read More…

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