Wednesday, May 25, 2016

Deer burgers done right

I'm still alive. As my girl will attest to, not much gets done once the PA spring gobbler season arrives, includin' bloggin'. Since we're damn near to the end, I'll wait a week and give y'all a wrap-up. The short story is, it's been a tough, weird season for the dirty birds up here, but we've still managed to knock a few of 'em down.

In the meantime, I wanted to pass on this here recipe for any of y'all that haven't found it yet.

Suffice it to say, I generally have a good stash of dead critter in the freezer. However, I ain't much good in the kitchen, but I can do alright followin' other folk's recipes that know what they're doin'. When it comes to burgers, I usually just jump onto the good ol' interwebs and search for "Venison burger", grab one at random and go to town with it. This recipe is one of the only ones that I've cared to save, and everyone that I've fed 'em to has raved about 'em.

Without further ado...

* * *

1 pound ground venison (preferably neck meat)
2 tablespoons minced roasted garlic
1/4 cup bread crumbs
1 egg
2 tablespoons worchestershire 
1 teaspoon salt 
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
Black pepper to taste.
Mix all the ingredients together and form patties.
* * *
The curator of the recipe recommends some cheese and yellow mustard. I melted some American cheese on it and put some Sweet Baby Ray's on it, and it was just fine. I've done up this recipe on the grill, on a cast iron skillet, and a regular fryin' pan, and while the regular pan was just fine, cast iron or the grill makes it that much better.
H/T to JCC for postin' an awesome recipe. Judgin' from some of his posts, I need to spend a bit more time over there and see what I can learn.

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