Best Tasting Venison Burgers, Ezy-Peezy & Fast

By Fern Fisher

This is the easiest, fastest, most tasty and quick recipe for delicious venison burgers.

Everyone that visits our humble abode says they love it, so I’m sharing it with you all. Please let me know what you think.

Hand-form the burgers, place on foil, to get ready to make a “foil bag” to place on grill.

Ingredients:
1 lb ground venison
½ lb lean ground beef
2 eggs (beaten)
1 cup Italian seasoned bread crumbs, adjust with the addition of water to mix for proper burger forming/consistency
1/2 cup finely chopped Vidalia onion
1 tsp salt
½ tsp pepper
4 tablespoons finely chopped garlic
Hellman’s Mayonaisse

Red, yellow or green pepper – slice ¼ inch wide to place on top of burgers before cooking, as noted below

Combine all the ingredients by hand in a mixing bowl.

Mix ingredients.
Combine all the ingredients as noted above except for the pepper slices. Add ½ – 1 cup water to make mix pliable and to allow the ingredients to exchange flavor. Hand form 1/2 to 3/4 inch thick burger patties and set aside.

Cooking:
Place the burgers individually in aluminum foil. Lightly coat the area with olive oil where the burger will be placed. Add a thin layer of Hellman’s mayonnaise to the top of each burger, as shown, then add 2 strips of your sliced sweet pepper.

Then close up the aluminum foil making it a bag-like compartment, making the foil almost airtight. Leave one end slight open and add 2 oz of water to the bag. Close the open end and place the foiled burgers on the outdoor grill or in a 325-degree oven for about 15 minutes to 20 minutes (when the meat reaches 165F minimum).

Add a thin layer of Hellman’s Mayo, two slices of sweet pepper – your choice of variety, fold and form the top of bag and ends of the bag to form a pouch. Add a few ounces of water to one end of bag, place on a hot backyard grill. Done in 15-20 minutes. Soooo good.

The foil keeps the moisture in and allows the meat to cook in its own juices. It’s a mini-pressure cooker and cooks very fast. The water inside does not escape and so this helps to keep it from burning and over-cooking.

This is easy and using your backyard grill, you can cook 30 burgers for a small army or visitors group all at once in this manner. Other options include adding a full slice of onion and a sliced mushroom before sealing the foil.

Once cooked, add a leaf of lettuce, a slice of tomato, a slice of cheese and your favorite condiments.

Gluten-Free Venison Spaghetti

venisonspaghetti

venisonspaghetti_recipeWith so many folks changing to a more healthy diet, many to a gluten-free diet due to Lyme disease, Celiac disease or for other health concerns, we have this delicious spaghetti recipe in our house at least once every week or two. The Barilla Spaghetti Noodle (pasta) is made with corn and rice, contains no GMO ingredients and is certified Gluten Free. As the noodles are the base for this recipe, the great taste and texture of this brand is excellent for all of your favorite pasta dishes, especially when you combine it with the tasty venison burger. The bread you see is gluten-free baker’s bread that is available at a local health bakery near Orchard Park, New York.

The list of ingredients shown here is to feed four adults and four kids at our dinner table.

Directions:

  1. To a large 1-gallon pot, bring 6-7 cups of water to a boil, add 1 Tbs Olive Oil, the Barilla spaghetti noodles and bring back to a slow boil for about 8-9 minutes, or until noodles are soft.
  2. While the noodles are simmering, in a large frying pan, add Olive Oil, Minced Garlic, Sweet White Onion, Red and Green Peppers and the Venison Burger. Cook about 4-5 minutes to brown the meat.
  3. Drain the noodles and return the noodles to the large pot. Add the cooked venison burger mix to the large pot.
  4. venisonspaghetti2Add the Spaghetti Sauce and gluten-free Mushroom Soup to the large pot and gently stir. Turn the stove burner to simmer level. Add salt and pepper to your preference, Chile powder and hot sauce, as desired. Let simmer for about 30 minutes. The flavor exchange and the mix of ingredients with noodles taste so good.
  5. We serve the spaghetti with portions of one or two of these at the same meal: broccoli, peas, green beans, asparagus, celery or a lettuce salad that includes cucumber and spinach.
  6. Simple, delicious, low-fat, gluten-free, healthy. Enjoy!

Yummy Venison Nacho’s for Super Bowl Sunday

venison_nachosThis is a great time to relish the satisfaction of delicious meals that can result from the success of MSG-free sportsmen pursuits of hunting wild game and fishing.

There is something very special about the culinary delights that connect us to conservation practices, the purity of organic food from wild harvest, and the reality of incredible taste from this healthy food source.

venisonnachos_ingredientsGreat tasting healthy food helps to justify the cost of the license and gear, and all the time we spend learning about how to be successful.

A few years ago, my family started looking around for proven recipes that would provide even more range on how we prepare the wild bounty from our lands and lakes around us.  We discovered the “Wild Harvest Table” from Cornell Cooperative Extension nutrition educator, Moira M. Tidball, a culinary aficionado who enjoys cooking all kinds of wild game and offers free, proven, advice.  The result has been delicious and nutritious!

For this Super Bowl weekend, we are preparing a crowd-pleasing recipes that has become one of our favorites: venison nachos.  They are awesome!  Let me share with you that there is never any leftovers from either recipe.

For the venison nachos, health consumers today all appreciate that using the venison instead of beef lowers the fat content of typical nacho recipes, that’s all good.  This recipe is quite simple.

In a stock pot, add one tablespoon of olive oil and brown the venison over medium-high heat.  Add one medium to large chopped white sweet onion and cook 3-5 minutes more until the onion is translucent.  Add 2-3 cloves of minced garlic and 2-3 tablespoons of chili powder, cook another minute (don’t let the garlic get brown). At this point, adding one teaspoon of oregano and one teaspoon of cumin is optional, if you like those flavors (I do).  Then add one tablespoon of brown sugar and one 28-ounce can of diced tomatoes (or one quart of home canned tomatoes) and gently stir the entire mix in the pan.

Bring the mixture to a gentle boil, once there, lower the heat and simmer the chili about half an hour until it thickens and starts to smell “so good!”  Then add one 15-ounce can of red kidney beans or black beans, your choice, but drain and rinse before adding.  Then cook 20 minutes or so until heated through and the consistency is thick.  Season to taste with salt and pepper.

We then pour the mix into a wide baking dish, sprinkle one cup of shredded cheddar cheese over the top and place it in the oven preheated to 400 degrees.  Heat some tortilla chips in the oven at the same time.  Remove when the cheese melts (about 6 minutes or so).  Spoon some of the mix right into the warmed tortillas, add some sour cream topping and dig in!

Nutritionally, a one cup serving is about 360 calories, offers 25 percent of daily adult needs for Vitamin A and Calcium, 30 percent for Vitamin C and 20 percent for iron, with 24 grams of protein!

This recipe makes six to eight one-cup servings.