VENISON BACON BURGERS
These tasty, juicy burgers make a change from normal beef patties.
Provided by Lupin Pooter
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.
- Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.
- Preheat an outdoor grill for medium-high heat.
- Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 25.4 g, Cholesterol 164.3 mg, Fat 23.7 g, Fiber 1.3 g, Protein 39.2 g, SaturatedFat 7 g, Sodium 574.1 mg, Sugar 0.9 g
SWEET BACON-WRAPPED VENISON TENDERLOIN
The #1 rated deer recipe on RecipeZaar since 2005! It's deer season again, and you know what that means - a lot of 'Zaar chefs trying out THE venison recipe again or for the first time. Thanks for all the reviews. Hands-down, this is the BEST deer meat recipe in America. Even those who don't like wild game meat will fight for a piece of this. **I will warn you, that this creates almost a "candy tenderloin." You can see from the reviews how many people love it, but if you're looking for a gamey dish that brings out the purely meaty taste of your venison, this is not for you.
Provided by TCSmoooth
Categories Deer
Time 1h20m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
- Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
- Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
- Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
- Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
- Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
- Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
- Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
- OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
- OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
- Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
- You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.
- The next day, try the leftovers on a wheat bun with spicy BBQ Saucefor an awesome leftover sandwich.
VENISON CHILI
Steps:
- In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.
BACON-WRAPPED VENISON
"My husband, Ron, and I hunt and created this dish that's special enough for company," relates Phyllis Abrams from Alton, New York.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. , Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160°, turning frequently. Remove and keep warm. , In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce.
Nutrition Facts : Calories 165 calories, Fat 7g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 445mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein.
VENISON BACON BURGERS
This is one of the BEST venison burgers out there. If you like bacon, you will love this one. You could use ground beef as well. This is very kid friendly as well. If you are like me, I am always looking for a way to use all my ground Venison during Hunting Season.
Provided by WendyTN
Categories Lunch/Snacks
Time 50m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in a skillet over medium heat until brown and crispy. poor bacon drippings (reserve some to cook garlic and shallots in) and crumble the bacon and place in a large mixing bowl to let cool.
- Use reserves bacon drippings ans saute the garlic and shallots until softened. Add to the bacon and bacon drippings bowl.
- Once cooled, add the ground venison, Worcestershire, parsley, salt, pepper, and the beaten egg until evenly combined. Refrigerate about 20 minutes.
- Preheat outdoor grill for medium high heat.
- Shape into 6 patties ( this will make 6 LARGE patties) and grill until desired doneness. Serve on hamburger buns ( I usually brush my bun with some olive oil or butter on the inside of buns and grill them slightly on the grill.
- Serve with desired condiments and toppings ( grilled or sauted onions goes GREAT on these ! ). I usually top mine with cheese and more bacon and the onions. I always put a little condiment bar out with everything and let them pick it out.
Nutrition Facts : Calories 481.2, Fat 23.7, SaturatedFat 9.2, Cholesterol 171.7, Sodium 549, Carbohydrate 23.3, Fiber 0.9, Sugar 3, Protein 40.9
BACON WRAPPED VENISON BITES
Savory, marinated bites of venison meat wrapped in hickory smoked bacon, broiled to perfection, and based with bbq sauce. These meaty bites are a great party appetizer for anyone with a big appetite.
Provided by Buy This Cook That
Categories Appetizer
Time 45m
Number Of Ingredients 10
Steps:
- In a bowl large enough to hold the venision, whisk together the olive oil, soy sauce, Worcestershire sauce, and balsamic vinegar. Add the crushed garlic, mustard, and black pepper. Set aside.
- Rinse the venison backstrap and pat dry. Cut evenly into 1 inch sized pieces.
- Place the venison chunks into the prepared marinade. Toss with your hands to coat all pieces. Cover and refrigerate for 1 - 2 hours.
- Preheat oven to 450 degrees. If your oven runs "cool", adjust to 475.
- Drain the marinade from the venison completely. Pat with paper towels to remove excess marinade.
- Wrap each piece of venison with half a strip of thick cut bacon. Wrap tightly, securing with a toothpick.
- Arrange the bacon wrapped bites seam side down onto a broiler pan or wire rack over a rimmed baking sheet.
- Bake for 10 - 12 minutes at 450. Remove from the oven and turn on the broiler.
- Stir together the barbecue sauce and water to a thin consistency. Using a brush, baste the bacon wrapped venison. Broil and baste the bites, turning FREQUENTLY, until the bacon is browned.
Nutrition Facts : ServingSize 1 piece, Calories 65 kcal, Carbohydrate 2 g, Protein 6 g, Fat 2 g, Cholesterol 24 mg, Sodium 211 mg, Sugar 1 g
VENISON BACON
Steps:
- Day 1: - I use 50 - (approx. 12.5 lbs) venison to 50 - (approx. 12.5 lbs.) 80/20 pork/fat. - I grind these through the grinder once using a coarse grinder plate, and then do a thorough mix of the meats and then grind one more time through the grinder using a fine grinder plate. - Then in a tub I add the seasoning to the mix, cure, an ounce of flavor booster and 4 cups of water. This stuff is sticky, reminds me of the perfect meat glue The seasoning and flavor booster is a premix that I order from Curley's Sausage Kitchen online. Then I pack the seasoned meats into tin foil loaf pans (about 2 inches thick, about the width of a slice of bacon) for the meat to set up over night in the refrigerator and firm up. When setting in the fridge, make sure meat is well covered. I use wax paper and set pans on top of each other and will pack 4 or 5 high. Day 2: - Place meat pan upside down onto your smoking racks and gently remove the meat mixture onto your smoking racks. (This is the point why I like to use tinfoil pans. The consistency of the mixture is very sticky and bending the pans to get the meat loaf mixture out in one piece is easier with a tinfoil pan.) - I put it in the smoker at 130 degree's for an hour with no smoke and damper wide open for drying purposes. - Then add smoke and move up to 160 degree's for 2 hours with the damper half open. - Then I remove the smoke and move up to 180 degree for about 4 more hours. I remove it from the smoker when the internal temperature reaches 155 degree's. I have moved up to 200 degree's with no problems if getting the internal temp of 155 is taking too long. - Take out and let meat cool, then I bag the meat loafs separately and again, refrigerate over night. Day 3: - Slice meat to your personal bacon thickness preference, package and freeze. Or if you are anxious and hungry, just start cooking it like you would normal bacon !!!
VENISON BACON
Provided by PS Seasoning
Time P1D
Yield 3-5
Number Of Ingredients 6
Steps:
- Cut the venison and the pork shoulder into grinder sized pieces.
- Set up grinder with a 3/8" plate and grind the meats together.
- Place the ground meat in the fridge while you reset the grinder with a 3/16" plate for a second grind.
- Run the meat through the grinder with the finer plate.
- Set meat in the fridge while you break down the grinder.
- Stir the water, bacon cure and maple cure together and then pour over the meat.
- Mix the meat with your hands until the seasoning is wellincorporated, and the meat becomes tacky.
- In two aluminum ½ pans, pack the meat down, starting in the middle and working it out toward the edges. This will help avoid air pockets.
- Smooth out the tops.
- Wrap with plastic and push the plastic down to cover the meat well.
- Place in the fridge for 24 hours to set the cure.
- The following day, preheat your smoker to 130 degrees.
- Remove the plastic from the top of the bacon and season generously with Bacon Bomb.
- Turn the bacon out onto wire racks and remove the aluminum pans. Season to other side of the bacon with Bacon Bomb.
- Place a meat probe in the thickest part of the bacon.
- Placebaconin the smoker with smoke on.
- Smoker at 130 for 1 hour. Then every hour, increase the temperature of the smokehouse by 10 degrees, until you reach a temperature of 180 degrees.
- Once you reach 180 degrees do not increase the temperature anymore and allow the bacon to cook until it reaches an internal temperature of 155 degrees.
- Remove the bacon from the smoker andallow to rest for 1 hour at room temperature before placing in the fridge to cool overnight.
- In the morning, slice and pan fry the bacon.
- Enjoy!
Nutrition Facts : ServingSize 3-5
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- Meanwhile, cover the wood chips with water and store in a cool place in a covered container that won’t absorb scents, like a metal mixing bowl covered with cling film, for example. The chips can be soaked overnight, or for a couple hours, just make sure they're damp to get the most mileage from them.
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- Place the 1 cream cheese pieces inside of 1 jalapeno ring. Lay a piece of venison tenderloin on top of the jalapeno slice.
- Wrap the venison with 1/2 slice of bacon and secure with a toothpick. Repeat until you have 24 bacon wrapped venison appetizers.
- Bake for 15 minutes. Remove from the oven and place 1 teaspoon of barbecue sauce on top of each appetizer.
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- If you have a mortar and pestle, smash the garlic cloves into a rough paste. Mix the garlic with the water, apple cider vinegar, maple syrup, pink curing salt (Prague powder #1), kosher salt, black pepper, and sage until well blended.
- Pour that liquid into the bag with the meat and mix to coat each piece on both sides. Marinate in the fridge for at least 12 hours and up to two days, tossing and mixing the bag periodically.
- Prepare a smoker according to manufacturer’s settings using your choice of wood. Pre-heat to 160 degrees.
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