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  1. #1
    Join Date
    Mar 2008
    Location
    banks o bonnie doon
    Posts
    4,734

    Default venison burger recipes

    have just made a batch of venison burgers.
    was wondering what recipes the forum guys use,there are so many but i usually stick to the same recipe.
    lets hear what your favourite is.
    heres mine.
    a couple of pounds of venison
    1 steak[ beef].
    a pinch of chilli powder
    a wee squirt of tomato paste
    a dash of worcester sauce
    salt and pepper
    i slice white bread crust removed
    dash olive oil. no egg to bind think it makes them horrible,oil does the job better
    a wee bit jamie oliver with the measures but they sure taste good

  2. #2
    Join Date
    Dec 2007
    Location
    Sweden
    Posts
    220

    Default

    I do an italian inspired variant which is quite tasty.

    venison
    sun dried tomatoes
    basil
    garlique
    olive oil
    salt
    pepper

    serve it with some ruccolla sallad and a good bottle of wine

    Enjoy!

  3. #3
    Join Date
    Aug 2008
    Location
    THE SLANEY VALLEY
    Posts
    1,495

    Default

    As the brother says ,longchuck,theirs a certain amount on every beast for the dog,if ya cant roast it ,ya dont eat it.
    and in August.... the barley grew up out of their graves

    Seamus Heaney ,Requiem for the croppies.

  4. #4

    Default

    Here is one for you to try.
    10lb venison
    2lb pork fat
    2lb bread crumbs
    4oz garlic puree or 1 crushed garlic bulb
    some mixed herbs (dried)
    good splash of soya sauce

    mince venison and pork fat together then add all ingredinents mix in then mince again,a real tasty burger

  5. #5

    Default

    First catch your deer .................................................
    Last edited by ibm59; 02-01-2011 at 09:38 PM.

  6. #6
    Join Date
    Oct 2007
    Location
    Glasgow
    Posts
    2,272

    Default

    2 lbs venison cubed
    1 lb lambs liver
    1 pkt smoked bacon - all fat removed
    2 large onions chopped
    450g chestnut mushrooms chopped
    50g butter
    1 tbl spn chopped parsley
    1 tbl spn chopped chives
    4 spring onions chopped
    2 cloves garlic
    pinch of salt
    pinch of pepper
    pinch of thyme
    1 good glass red wine
    2 loaf ends ground down to crumbs.

    Sear the venison with the lambs liver over slightly browned onion (in the butter).
    Add the mushroom, bacon and garlic.
    Once reduced of natural juice, add parsley, chives and spring onion, salt, pepper and thyme with a glass of red wine.
    Mix as heating (folding over - not just stirred), and once reduced to semi solid state, remove from heat and allow to chill.
    Once chilled, "blenderise" to course mixture.
    Mix in the bread crumbs (by hand).
    Add virgin oil and form burgers - throw onto griddle - should do a good baker's dozen 1/4 lbrs.
    Add cheese for final "whoomph", melted on top below grill, throw into pre-warmed bun and munch ....... toptastic !!

    Altmor.

  7. #7
    Join Date
    Nov 2007
    Location
    Wiltshire
    Posts
    4,108

    Default

    No one knock up and throw in a quick sedge fly variant whilst the joints are roasting? It's the Russian roullete version of the sixpence in the pudding, but using organic natural materials. I always favour barbless.

    Right, finishing off an allnight session listening to the cricket drinking a nice Talisker and off to bed.... fear a hangover soon

  8. #8
    Join Date
    Jun 2008
    Location
    Glasgow
    Posts
    4,005

    Default

    Quote Originally Posted by Dryfly View Post

    Right, finishing off an allnight session listening to the cricket drinking a nice Talisker and off to bed.... fear a hangover soon
    8.05am drams? Good effort...

  9. #9
    Join Date
    Nov 2007
    Location
    Wiltshire
    Posts
    4,108

    Default

    Deeply regreted

  10. #10
    Join Date
    Sep 2008
    Location
    Annan Dumfriesshire
    Posts
    2,369

    Default

    Quote Originally Posted by j.mac View Post
    Here is one for you to try.
    10lb venison
    2lb pork fat
    2lb bread crumbs
    4oz garlic puree or 1 crushed garlic bulb
    some mixed herbs (dried)
    good splash of soya sauce

    mince venison and pork fat together then add all ingredinents mix in then mince again,a real tasty burger
    10lb of venison would like to see the size of that burger 14lber **** me that will take some munching
    Last edited by auldsalmon; 03-01-2011 at 03:09 PM.

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