wild game

Name: Stuffed Venison Burgers
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Ingredients: 1lb of ground venison; ½ cup Shredded Cheese; 1-2 Jalapenos, chopped; ½ Onion, chopped; 2 tpsp butter (optional)

Stuffed Venison Burgers

June 5, 2023 by Cody

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.

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

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

(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.
Preheat the oven to 400 degrees.
Make 8, 2-ounce burger patties that are equal in size.
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.
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.
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.
Eat as stand-alone stuffed burgers or serve on toasted brioche buns. Enjoy!

Other great burger recipes.

The Funky Java Burger

The Triple Stack Burger

Keto Jalapeno Popper Burgers

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.

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.

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.

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

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

Cut your roast into roughly 3-4 inch cubes and rub
the chunks with a liberal amount of Mexene Chili Powder.
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.
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.
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.
Heat your tortillas in a cast iron skillet for roughly 20-30 seconds on each side.
Dice the remaining half onion with cilantro. Cut a lime into wedges.
Add the barbacoa to the warm tortillas. Top with diced onions and cilantro, shredded cheese, and fresh squeezed lime juice. Enjoy!

Other Venison Meals

Nashville Hot Deer Nuggets

Smothered Venison Backstrap

Other Taco Meals

Crock Pot Chicken Tacos

Chori Pollo Tacos

Air Fryer Wild Turkey Poppers

May 11, 2022 by Cody

These 5-ingredient air fryer turkey poppers are a great appetizer that can be ready in under 30 minutes!

That’s right!! No rising flames due to grease and no rotating required. Simply wrap these up and pop them in the air fryer and out comes crispy, perfectly cooked wild turkey poppers! These are great as appetizers for cook outs and parties or you can eat them as a meal. Here’s a bit of personal advice. If your wife is talking and taking forever to finish her food, that does not mean that she’s finished. Do not eat the last popper that’s been sitting on her plate, no matter how long its been! These are delicious but resist all temptation. It’s been years, and every time I make poppers I hear about it. 😂

Ingredients for Wild Turkey Poppers

Bacon
Wild Turkey Breast
Cream Cheese
Pepperoncini Peppers (sliced)

How to Make Air Fryer Wild Turkey Poppers

Cut wild turkey breast into strips. This is personal preference but 3×2 inch cuts make a good 1-2 bite size appetizer.
Tenderize the strips
Place the cream cheese and slice peppers into the center and roll tight.
Wrap in bacon and secure with a toothpick.

How Long to Cook Wild Turkey Poppers

I’ve cooked these in a handful of different air fryers and on multiple grills (gas, coal/wood, pellet) the time is different on every single one. With my air fryer, I set it to 360 degrees and cook for 16-18 minutes. As a general rule, when the bacon is done, the poppers are ready. I’ve never used this method and had poppers with crispy bacon but undercooked meat on the inside.

These 5-ingredient air fryer turkey poppers are a great appetizer that can be prepped and ready in under 30 minutes!

I wrap one half around the stuffed turkey strip, turn the strip and wrap the other half piece of bacon around that, making an “X” to enclose the popper before securing with a toothpick.

Tips for Making the Best Turkey Poppers

Tenderize the wild turkey strips. This can easily be done with a meat tenderizer hammer and makes the entire process, from rolling to eating, much easier.

Consider using whipped cream cheese. Regular cream cheese works great and makes delicious poppers. I just prefer the texture of whipped cream cheese. That’s pretty much my only reason, ha! Either are great so see what you think!

Roll and wrap the poppers tight but not so tight that you squeeze everything out. This will keep everything together throughout cooking and give you a clean cohesive bite from your popper versus unraveling all over you as you eat.

Half the Bacon. I often cut the bacon strips in half. Then I wrap one half around the stuffed turkey strip, turn the strip and wrap the other half piece of bacon around that, making an “X” to enclose the popper before securing with a toothpick. Admittedly, the success of this depends on your package of bacon but this method helps the bacon cook better. When you spiral wrap, sometimes you end up with undercooked bacon between the crispy outside and the stuffed turkey inside.

Use an air fryer! That should go without saying since these are Air Fryer Wild Turkey Poppers but I felt the need to reiterate. I’ve got some self-proclaimed grill master friends and we’ve all agreed that this route is just as good, if not better! You can simply place them in the air fryer and close. No worries of the flame jumping up due to grease drip, no rotating, just an easy way for delicious turkey poppers.

Other Turkey Recipes:

Turkey, Bacon and Avocado Taquitos

Baked Turkey Taquitos

Fried Turkey Nuggets

Turkey Meatloaf

Other Air Fryer Recipes:

Air Fryer Whole Chicken

Air Fryer Wings

Air Fryer Wild Turkey Poppers

These 5-ingredient air fryer turkey poppers are a great
appetizer that can be prepped and ready in under 30 minutes!

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Ingredients

1 lbs Bacon
1 Wild Turkey Breast
8 oz Cream Cheese
2-3 oz Pepperoncini Pepper (Sliced)
BBQ sauce

Instructions

Make sure you have toothpicks.
Cut wild turkey breast into strips. This is personal preference but 3x2 inch cuts make a
good 1-2 bite size appetizer.
Tenderize each side of the turkey strips with a meat tenderizer hammer.
Place the cream cheese (1 tbsp) and sliced peppers (1 tsp) into the center of the tenderized strip and fold the turkey strip over, placing one end over the other. Make sure it is tight, but don't press the filling out.
Wrap the bacon around the turkey and secure with a toothpick.
Set the heat on the air fryer to 360 degrees and let the poppers cook for 16-18 minutes or until done.
Brush with your favorite BBQ sauce during the last couple minutes of cooking.

Baked Turkey Taquitos

May 3, 2022 by Cody

These tasty turkey taquitos are stuffed with wild turkey legs and baked to crispy golden goodness!

Years ago, I voiced the difficult time that I had trying to make theme park styled smoked turkey legs. In short, they were not good…..at all. I was told,

“If you want to cook wild turkey legs, build a fire and put some big stone bricks on there. Let the bricks get hot, place the turkey legs on there and let them cook for 13-14 hours. When they’re done, toss the legs and eat the bricks.”

I’ll be honest. For years, I would simply remove the breast from the bird and move on. That was a mistake! Not to mention, it was a substantial waste of meat. In terms of taquitos, two turkey legs/thighs can yield two dozen taquitos!

What are Taquitos?

Taquitos (little tacos or rolled tacos) are your choice of filling, usually meat and cheese, tightly rolled in a corn tortilla, and then fried. In this recipe though, we brush the taquitos with avocado oil and bake them! It’s easier and allows you to focus your attention elsewhere in the kitchen.

Ingredients for Turkey Taquitos

Legs and thighs from 1 Wild Turkey
1 onion
1 can chipotle chili peppers in adobo sauce
½ stick of butter (optional)
Mexican Chili Powder seasoning
Yellow corn tortillas
Shredded Mexican Cheese
Avocado Oil

How to Cook Wild Turkey Legs

Clean and trim your legs and thighs. Separate the legs from the thighs at the joint. Rub them down with your preferred rub. For this recipe, Mexene Original Chili Powder works great. Place the legs and thighs in the crock pot. Cover them with butter (optional), a sliced onion, and can of chipotle peppers. Cook on low for 8-10 hours until fork tender. Pull the meat, discarding all of the tendons and bone. Using your chef knife, give the meat, onion, and peppers a fine dice. Now, your meat is ready for taquitos or tacos!!

Tip: Before chopping the meat, you can spread the pulled turkey across a cookie sheet and place under the oven broiler on high. This will crisp the ends and give a crust similar to being smoked. Be extremely careful not to dry the meat when doing this!

As you can see, my hunting buddy likes turkey legs, too! Haha. We 1, 2, 3’d and boom……got 4 legs!

What Goes with Turkey Taquitos?

If you intend to make a meal out of your taquitos, then the standard sides such as Spanish Rice, Refried Beans, or a fresh Mexican Salad are great. I prefer these as an appetizer, though. As such, dipping sauces such as queso, salsa, and fresh guacamole are delicious! Sour cream and hot sauce work as well. Whichever you choose, make sure to have some lime juices on the side for a fresh squeeze.

Tips for the Best Taquitos

Heat the tortillas before rolling. Wrap the corn tortillas in damp paper towels and microwave for 30-60 seconds or until warm. This moistens the tortillas enough to prevent cracking and busting open when you roll.

Use toothpicks. Once rolled, stick a toothpick in the taquito to hold it in place while it cooks.

Bake the taquitos. Traditionally, taquitos are deep fried. But baking them is healthier and easier. Once they are prepared, brush the taquitos with avocado oil and bake at 450 until golden and crisp.

Other Turkey Recipes

Fried Turkey Nuggets

Turkey Meatloaf

The Best Turkey Chili

Baked Turkey Taquitos

These tasty turkey taquitos are stuffed with wild turkey legs and baked to crispy golden goodness!

Ingredients

Legs and thighs from 1 Wild Turkey
1 onion
1 can chipotle chili peppers in adobo sauce
½ stick of butter (optional)
Mexican seasoning
Yellow corn tortillas
Shredded Mexican Cheese
Avocado Oil

Instructions

Clean and trim your legs and thighs. Separate the legs from the thighs at the joint. Rub them down with your preferred rub.
Place the legs and thighs in the crock pot. Cover them with butter (optional), a sliced onion, and can of chipotle peppers. Cook on low for 8-10 hours until fork tender. Pull the meat from the bones, discarding all of the tendons and bones.
Using your chef knife, give the meat, onion, and peppers a fine dice. This helps prevent pulling out the meat when you bite.
Wrap the corn tortillas in damp paper towels and microwave for 30-60 seconds.
Place the meat and cheese on the tortillas (approximately 2-3 tbsp of turkey and 1 tbsp cheese per tortilla) and roll them tightly. Insert a toothpick into each taquito to keep them rolled.
Place taquitos on cookie sheet and brush a light coat of avocado oil over each one.
Bake at 450 for 10-12 minutes or until crispy and golden. Enjoy!

Notes

* you can freeze the cooked turkey meat by itself for a later meal......like next weeks tacos! OR you can make the taquitos (this recipe makes 24) and freeze what you don't eat to be heated later. Similar to those you by in the local store's freezer section, they can be reheated in the microwave or oven.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Fried Turkey Nuggets

April 21, 2022 by Cody

These delicious turkey nuggets, soaked in pickle juice and fried golden brown, are a household favorite.

Spring is in the air! Temperatures are on the rise, rainfall is regular, birds are chirping, and flowers are blooming. The dormant winter woods are coming back to life. I enjoy all of these things……..mostly as concealment! That’s right, It’s turkey season in Tennessee! Longbeard’s are letting their hammering gobbles roll through the bottoms in the morning and strutting the afternoon away in open green pastures. So, flick the ticks, keep an eye out for poison oak and cottonmouths, and put some meat in the freezer because this wild turkey recipe will have you coming back for more.

My daughter toting a tom.

Ingredients for Fried Wild Turkey Nuggets

There are only a few simple ingredients for these delicious fried turkey nuggets. The hidden gem here, though, is the pickle juice. It creates a taste that brings a smile to face every time! You will need the following:

Pickle Juice
Zatarain’s Chicken Fry Mix (or your preference)
Wild Turkey Breast
Oil for frying

How to Make This Fried Turkey Nuggets Recipe

Cut a wild turkey breast into nuggets (approximately 2 in x 1.5 in)
Tenderize the nuggets
Soak the nuggets in pickle juice for 30 minutes or longer
Roll the nuggets in your favorite fry mix
Drop the nuggets into the fryer

These delicious turkey nuggets, soaked in pickle juice and fried golden brown, are a household favorite.

A solid turkey platter with fried turkey nuggets, grilled turkey nuggets, turkey poppers. For a Grilled Turkey Nuggets Recipe, click here.

How Long to Cook Fried Turkey Nuggets?

At the recommended size, fry these wild turkey nuggets for approximately six minutes or until the internal temperature reaches 165 degrees. The nuggets will often float when done.

Tips for Making the Best Turkey Nuggets

Soak in pickle juice for at least 30 minutes prior to battering the nuggets. This makes all the difference!
Tenderize the nuggets before soaking. While this is not a requirement, it definitely improves the quality of fried turkey nuggets by offering a cleaner bite. I’m sure we’ve all had the nuggets that require a good tug and leave you picking your teeth later. This removes those issues. Don’t over tenderize. Just lightly beat each side with a tenderizer hammer.
Let the nuggets drip dry by placing on a roasting basket/rack. This helps prevent the soggy bottom that can come about by using the old paper towel method. Simply place a roasting basket on a baking sheet or on a paper towel sheet to allow the oil to drip off.
Go turkey hunting!!! Sure, you can buy domestic turkey at the store (or chicken) and make this recipe but where’s the fun in that!? Get out there and gain some experiences and memories. Enjoy the outdoors and even some time with friends and family. What better way to make the meal even more rewarding and enjoyable?

Get out there and gain some experiences and memories with friends and family.

Other Turkey Recipes

Turkey Meatloaf

Grilled Turkey Nuggets

The Best Turkey Chili

Air Fryer Wild Turkey Poppers

Fried Turkey Nuggets

These delicious turkey nuggets, soaked in pickle juice and
fried golden brown, are a household favorite.

Prep Time: 30 minutes

Cook Time: 6 minutes

Total Time: 36 minutes

Ingredients

Pickle Juice
Zatarain’s Chicken Fry Mix (or your preference)
1 Wild Turkey Breast
Oil for frying

Instructions

Cut a turkey breast into nuggets (approximately 2 in x 1.5 in)
Using a hammer tenderizer, lightly tenderize both sides of the nuggets.
Soak the nuggets in pickle juice for 30 minutes or longer
Heat the oil to about 360 degrees*. We generally use peanut or corn oil for deep frying.
Roll the nuggets in the fry mix ensuring that it is well coated.
Place the breaded nuggets in the fry basket and lower them into oil. Fry until golden brown and the internal temperature is 165 degrees, or about six minutes. The nuggets will often float when done.

Notes

* 350-375 degrees is typically acceptable for deep frying. The given time and temperature is based off of what works best in my fryer.

Grilled Turkey Nuggets

April 21, 2022 by Cody

Fried turkey nuggets are delicious, but have you tried grilled? These Grilled Wild Turkey Nuggets, marinated in a mustard ranch sauce, are a tasty way to change things up.

My daughter toting a tom.

Ingredients for Grilled Wild Turkey Nuggets

Ranch Dressing
Mustard
Wild Turkey Breast
Black Pepper
Fresh Dill

How to Make This Grilled Turkey Nuggets Recipe

Cut a wild turkey breast into nuggets (approximately 2 in x 1.5 in)
Tenderize the nuggets
Marinate the nuggets in ranch dressing and mustard for 30 minutes or longer
Grill the nuggets until done
Sprinkle fresh ground black pepper and fresh dill over the nuggets (optional)

These Grilled Wild Turkey Nuggets, marinated in a mustard ranch sauce, are a tasty way to change things up.

A solid turkey platter with fried turkey nuggets, grilled turkey nuggets, and turkey poppers. For a Fried Turkey Nugget Recipe, click here.

How Long to Cook Grilled Turkey Nuggets?

Grill the nuggets over medium heat for 3-4 minutes each side or until the internal temperature reaches 165.

Tips for Making the Best Grilled Wild Turkey Nuggets

Tenderize the nuggets before marinating. While this is not a requirement, it definitely improves the quality of grilled turkey nuggets by offering a cleaner bite. I’m sure we’ve all had the nuggets that require a little tug and leave you picking your teeth later. This removes those issues. Don’t over tenderize. Just lightly beat each side with a tenderizer hammer.
Finish with black pepper and dill. Once removed from the grill, sprinkle freshly cracked black pepper and fresh, finely chopped dill.
Go turkey hunting!!! Sure, you can buy domestic turkey at the store (or chicken) and make this recipe but where’s the fun in that!? Get out there and gain some experiences and memories. Enjoy the outdoors and even some time with friends and family. What better way to make the meal even more rewarding and enjoyable?

Get out there and gain some experiences and memories with friends and family.

Other Turkey Recipes

Turkey Meatloaf

Fried Turkey Nuggets

The Best Turkey Chili

Grilled Turkey Nuggets

Fried turkey nuggets are delicious, but have you tried grilled?
These Grilled Wild Turkey Nuggets, marinated in a mustard ranch sauce, are a
tasty way to change things up.

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 8 minutes

Ingredients

1 cup ranch dressing
1-2 tbsp yellow mustard
1 wild turkey breast
Black Pepper (optional)
Dill (optional)

Instructions

In a bowl, mix the ranch, mustard, and 1/2-1 tsp of coarse ground black pepper (optional). You're looking for an even yellow color, no white streaks.
Cut the turkey breast into nuggets (approximately 2 in x 1.5 in). Lightly tenderize each side with a hammer tenderizer. Add the nuggets to the mustard ranch, coat them well, and allow them to marinate in the fridge for at least 30 minutes.
Heat the grill to 450 degrees* and cook the nuggets for 3-4 minutes each side or until they reach an internal temperature of 165 degrees.
Remove from the grill, and season with fresh cracked black pepper and fresh, finely chopped dill (optional). Enjoy!!

Notes

* In the event that you run out of gas; your wood, pellets, or coals got wet; the wind keeps the flame out; there is a fire restriction, or anything else that can prevent a good grill session........a cast iron lightly coated with avocado oil will get the job done. Same rules apply, 3-4 min over medium-high heat. Rotate every 2 minutes to help prevent the mustard ranch from burning.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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.

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

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.
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.
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.

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.

Cajun Chicken & Rice

April 11, 2020 by Cody

This savory Cajun Chicken & Rice has been one of my favorite meal prep recipes for years. I used to cook this over the weekend and have lunch set for the week! Now, it feeds the family and leaves enough for maybe two days of lunch…….maybe. This dish is like tortilla chips for me. Even if I’m full, I still keep eating………

The Chicken

So you can prepare the chicken in countless ways for this dish. You can boil it, saute it, blacken it, grill it, smoke it, bake it…….and don’t forget abut the Air Fryer! You can use a whole bird, breasts, or tenders. I’d probably steer clear of just using thighs here, though.

I prefer the Cajun Roasted Chicken. It’s, by far, the best tasting chicken that I currently make. The meat absorbs all of those flavors from the vegetables and the seasoning provides just enough boldness without making it too spicy for the kids (if you remove the skin, of course).

When all of the meat has been removed, don’t forget to boil the carcass for some extra chicken broth!

The Sausage

I’ve use both pork and wild game sausage for this recipe. The sausage used in the pictured dish is actually venison. I prefer a little more spice and extra sage in mine, especially for this recipe. If you’re not making your own, simply add some crushed red pepper (or buy a hot blend) and sage.

The Rice

The easiest way is just to add the ingredients (water, broth, rice, and veggies) to a rice cooker, press the button, and walk away. But, the old fashioned way never hurt anybody either. Don’t be afraid to add some spice to the rice. Throw some extra parsley or Cajun season into the boiling water with the rice to vamp up the flavor. The cream of mushroom is not a requirement, but does add depth and texture (we use the 98% fat free option).

Cajun Chicken & Rice

Ingredients

1 lb Chicken
2 tsp chopped garlic
1 lb sausage
2 cups of long grain rice
2 cups of broth
2-3 celery ribs
1 1/2 onion
1/2 red bell pepper
1 can dark red kidney beans
1 small can cream of mushroom
Cajun seasoning
Hot sauce (optional)

Instructions

Preheat the oven roaster to 425.
Chop the vegetables, saving half of an onion and one celery rib for later.
Wash the whole chicken and remove the giblets. Stuff the cavity with the garlic, onion, celery, and red bell pepper. Liberally rub the bird down with your favorite Cajun seasoning. Place in the oven, breasts up for approximately 1 hour, or until the internal temperature is 165.
Combine the water and broth in a large pot and bring to a boil.
Stir in rice and remaining celery and onion. Reduce heat and cover until done. (approximately 20 minutes)
In a skillet, cook the sausage until fully browned. Don't forget to add some extra spice if you want to crank the heat a bit.
Return to the chicken and pull 1 lb of meat. Rinse the kidney beans well. Add the chicken, sausage, and red beans to the rice and stir well. Then add the cream of mushroom and mix until all ingredients are evenly distributed. Return cover and cook on low for 5 - 10 minutes, or until thoroughly heated. Occasionally stir.
Garnish with parsley and top with your favorite hot sauce (optional).

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 72mgSodium: 913mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 20g

P.S. Add some boudin as a side because it’s awesome!

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.

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.

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.

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

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.
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.
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.
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).
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).
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

For other delicious recipes, check out The Best Chili Recipe and Loaded Potato Chili!

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!!!

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

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

Heat your choice of oil in a skillet (med-high) or deep fryer (365 degrees).
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.
Roll the venison cubes in the flour, then egg, then the breadcrumb/flour mixture.
Fry the battered venison until golden brown and the meat is about medium rare (130 degrees).
Place the medium rare venison into a baking dish and cover with cream of mushroom. Salt and pepper to taste.
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