Parmigiana Venison Burgers Food

VENISON PARMIGIANA

Steps:

• Pound steaks to 1/4-in. thickness; cut into serving-size pieces. In a shallow bowl, beat egg and milk. In another bowl, combine bread crumbs and Parmesan cheese. Dip venison in egg mixture, then coat with crumb mixture. , In a large skillet, brown meat in oil on both sides. Place in a greased 13x9-in. baking dish. In the drippings, saute onion for 2-3 minutes or until tender. Stir in the water, tomato paste, pepper, salt, sugar and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over venison. , Cover and bake at 350° for 50 minutes or until meat is tender. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.

"GRILLED" VENISON BURGERS

Steps:

• In bowl, mix dry ingredients.
• Add venison and mix well.
• Add liquid ingredients and mix well with a fork, until bread crumbs are barely noticeable.
• On plastic wrap, form into 8 (4 ounce) patties, making them round and very flat-- like a fast-food burger.
• They can be cooked immediately, but I prefer to freeze them first.
• Place them on a large cookie sheet and freeze them several hours.
• Remove from freezer and place waxed paper between each burger as you stack them.
• I stack them in 2 1-quart freezer zip-lock bags.
• Preheat cast iron skillet to very hot.
• Cook frozen burgers until they are slightly charred on one side (about 3-4 minutes) and then turn and cook until the other side is slightly charred and burgers are medium-well.
• Do not overcook.
• Turn burner off and leave burgers in the pan while you put condiments on your hamburger bun.
• If cooking thawed burgers, cook about 2-3 minutes per side.