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venison

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

Southwestern Chili

March 6, 2020 by Cody

Chili and hunting season go hand in hand.  If fall itself doesn’t spark the crave, the often cold days that accompany late season definitely will.  What better way to counter a day in the cold outdoors than a warm bowl of chili!? To keep from seeming like we eat the “same old thing”, I like to change it up a bit every now and then.  With a southwestern twist, this recipe is a great alternative to the standard bowl of chili. 

With a southwestern twist, this Southwestern Venison Chili is a great alternative to the standard bowl of chili. 

What is Southwestern Chili?

Chili itself already contains some southwestern seasonings like chili, onion and garlic powder, cumin, etc.  Southwestern Chili adds a bit more flare like poblano peppers, green chili peppers, roasted corn and bell peppers, and venison taken during Southern Colorado’s archery season. Using roasted Hatche green chiles from Southern Colorado or New Mexico would make it even more authentic.

Using Ground Venison in Chili

Any ground venison can be used in this recipe. So, if you have your deer taken to the local processor, that works great! However, when processing your own meat, I choose to handle chili meat differently than the average grind for burgers.  Typically, I find an 85/15 ratio of meat to fat to be ideal for burgers.  For chili meat, though, no fat is added, and it only passes through the grinder once.  Also, I like to add chili seasoning to the meat before grinding to improve flavor.  

With a southwestern twist, this Southwestern Venison Chili is a great alternative to the standard bowl of chili. 

How to make Southwestern Venison Chili.

Brown the ground venison over medium heat. Sprinkle some chili seasoning over the meat if you wish. (Tip) Use a Dutch oven or pot to brown the meat and then just add the remainder of ingredients to help increase flavor and reduce the number of dishes used.

Strain and press a can of corn by pouring it into a strainer and pushing with your hand until you remove as much liquid as possible.

Place a cast iron skillet over medium-high heat and add butter. Once the butter is melted, dump the corn into the skillet. After the corn is slightly browned and starts to release a popcorn-like aroma, add the chopped onion. Stir regularly until the onions are softened, but not quite fully caramelized.

Chop the poblano bell pepper. If you’re using fresh garlic, mince it. You can buy the garlic already minced though. Then, add the corn, onions, green chiles, poblano, bell pepper, beans, tomatoes, garlic, seasonings, and black pepper and mix well. Top with water and broth and bring to a boil. Add the tomato paste, reduce heat to low, and cover. Allow to simmer for at least 30 minutes.

With a southwestern twist, this recipe is a great alternative to the standard bowl of chili. 

One of my friends was able to let an arrow fly on a muley while we were trying to fill some OTC archery elk tags in Southern Colorado. He was kind enough to share some of his harvest and wanting to let the region that the food came from shine through, I decided to use some of the ground venison for Southwestern Venison Chili. Toss some Fritos and/or grilled cheese in the mix after a day of hunting and you just might set yourself up for a slumber worthy of waking up and doing it all over again!

Southwestern Chili

Ingredients

  • 1 lb Venison
  • 2 tbsp diced green chiles
  • 1 poblano, chopped
  • 1 onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 can of corn
  • 1 tbsp butter
  • 1 can dark kidney beans
  • 1 can of fire roasted tomatoes
  • 1/2 tsp garlic, minced
  • 1 tsp black pepper
  • 1 cup beef broth
  • 1 cup water
  • 2 tbsp tomato paste
  • 1/2 packet of chili seasoning*
  • 1/2 packet of taco seasoning*

Instructions

  1. Brown the meat over medium heat. Sprinkle some of the chili seasoning* over the meat if you wish. (Tip) Use a Dutch oven or pot to brown the meat and then just add the remainder of ingredients to help reduce the number of dishes used.
  2. Strain and press the can of corn by pouring it into a strainer and pushing with your hand until you remove as much liquid as possible. You want to press firmly, but not hard enough to mash the kernels.
  3. Place a cast iron skillet over medium-high heat and add the butter. Once the butter is melted, dump the corn. After the corn is slightly browned and starts to resemble the smell of popcorn, add the chopped onion. Stir regularly until the onions are softened, but not quite fully caramelized. Careful not to burn.
  4. Chop the poblano bell pepper, and onion. If you're using fresh garlic, mince it. You can buy the garlic already minced though (click here).
  5. Return to the dutch oven. Add the corn, onions, green chiles, poblano, bell pepper, beans, tomatoes, garlic, seasonings, and black pepper and mix well. Top with water and broth and bring to a boil. (Optional - ditch the water and just use 2 cups of broth).
  6. Add the tomato paste, reduce heat to low, and cover. Allow to simmer for at least 30 minutes.

Notes

* I use Flavor God Taco Tuesday and Everything seasoning in this one!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 55mgSodium: 484mgCarbohydrates: 15gFiber: 3gSugar: 3gProtein: 23g
© Cody
Category: Wild Game
For other delicious recipes, check out The Best Chili Recipe and Loaded Potato Chili!

Filed Under: Main Dish, Wild Game Tagged With: chili, corn, fire roasted, southwestern, venison, wild game

50/50 DIY Sloppy Joe

October 3, 2019 by Cody

This venison and beef, DIY Sloppy Joe is a great introduction to wild game!

This venison and beef, DIY Sloppy Joe is a great introduction to wild game!

I hunt and, when successful, I add to the freezer inventory to enjoy at a later date.  When handled and cooked properly, wild game is very palatable. Yet, I hear it all the time,….. “too gamey” or “musky”.  For those who feel that way, my argument is that somewhere after the kill, you’re lacking in skill (or at least whoever prepared it is).  There are various ways to improve the over all quality and taste of game meat.  When introducing a weary eater to wild game, I typically use ground meat to prepare a dish that has an abundance of additional flavors.

Enchiladas, spaghetti, Bolognese, and meatloaf are a few examples of good “introductory” game preparations. And, of course, there’s this Sloppy Joe recipe!!  I’ve made all of the pre-mentioned meals with venison (only) and nobody said a word about the use of wild game; until I asked, that is.  Then it’s “I thought there was something different about it”. 🙄 It was enjoyed, none the less.  If I’m dealing with an overly certain critic or super skeptic, I mix this 50/50 blend (venison/beef). This is the secret!! Just ask my grandma.  She refuses to eat wild game and hasn’t touched the stuff 🤫😉.

The 50/50 Meat

Now, especially in recent years, I process my own harvest.  This allows me to vary my lean/fat ratio as I see fit.  For standard ground venison, I usually stay around 80/20 or 80/15 and utilize pork fat as the other ingredient.  However, for ground game that I intend to add to beef, I do not add pork fat.  In adding a lean game grind to an 80/20 ground beef, the leanness is increased by about ten percent.  The result? A 90/10 venison and beef mixture.   If this doesn’t get your weary wild game guest to cross over, there may be no hope for them. 

50/50 DIY Sloppy Joe

This venison and beef, DIY Sloppy Joe is a great introduction to wild game!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

  • 1 lb. ground beef
  • 1 lb. ground venison
  • 3 cloves of garlic
  • 1/2 onion
  • 1/2 green bell pepper
  • 1 1/3 cup of ketchup
  • 1 tbsp brown sugar
  • 2 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp crushed red pepper
  • 1/4 tsp garlic salt

Instructions

  1. Blend all dry seasonings together in a bowl. Season the meat with approximately half and save the rest for a later step. Tip: sub the seasonings with 1 tbsp of Flavorgod Everything.
  2. Brown the ground meat over medium-high heat. If you have any questions about this step, this is a good read (click here).
  3. Finely chop the onion and bell pepper. When meat is approximately halfway browned, add the chopped onion and pepper.
  4. In a separate bowl, combine Worcestershire, ketchup, and brown sugar.
  5. When the meat is fully browned, add the sauce and remainder of seasoning. Stir well.
  6. Reduce heat and simmer for about 3-5 minutes, stirring regularly.
  7. Serve on a sesame bun.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 316Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 106mgSodium: 678mgCarbohydrates: 15gFiber: 1gSugar: 11gProtein: 31g
© Cody
Category: Main Dish

Filed Under: 30 Minutes or Less, Beef, Main Dish, Uncategorized Tagged With: beef, DIY, sloppy joe, 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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