Recipes for Whitetail burger

[Luked]

I have a ton of ground Whitetail in the freezer that hardly ever gets used.
I have never been a huge fan of ground deer in burgers and looking to do some other things with it other than just summer sausage or Snack Sticks like I have been.
Other than Chili.
What are some of your alls recipes using deer burger.

 

[Poser]

Mix it with some ground pork and you can do meatloaf or meatballs.
Bolognese
Sloppy Joes
Chili
Stuffed Sweet Potatoes

 

[NWBLKTAIL]

Enchiladas
Chili

 

[Zdub02]

Substitute for anything you would normally use ground beef for

 

[Pro953]

My wife makes meatballs with an Asian glaze sometimes which the kids like.

Always good for a simple meat sauce with pasta, or if you’re willing to do the work, lasagna.

Not sure about the snack sticks. I have never been a fan of ground meet sticks, but I am sure someone has an option here.


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[Drenalin]

I mix mine 50/50 with beef for burgers. 50/50 with pork sausage for meatballs.

Cowboy beans are a good way to use some too.

 

[Hackleback]

Waikiki meat balls recipe out of an old Betty Crocker (?) cookbook is one of my boys favorites. even a double batch docent last long in the house.

 

[chrisdixon1]

This recipe is by far my favorite. I added an egg to help keep them together. Some bread crumbs maybe a good idea as well.

Awesome Venison Burgers

My best friend and hunting buddy shared this with me, and I couldn't believe how good it is. I don't have exact amounts, but I can give decent estimates. The last batch I made was 1lb 10oz of ground venison with no added fat. Here's what I added: 2 or 3 tbsp Worcestershire sauce 5 strips thick...

rokslide.com

 

[knale87]

Tacos

 

[BBarnett13]

Stuffed Peppers
Cabbage Rolls
Using worcestershire sauce is a game changer for venison burgers. I typically dust my venison burgers with steak or bbq seasoning.

 

[Yoteassasin]

Tacos
With this https://fireandsmokesociety.com/products/taco-secret?variant=40490616324276

 

[Arctic Hunter]

Tacos, chili, spaghetti, and taco soup are always easy. Mix it with about 50% pork trim for breakfast sausage. It’s simple to freeze flat in ziplock bags and stack in the freezer. Really like Brats with added pork and the backwoods seasoning.

If I’m trying to do something quick, I’ll occasionally cut up and fry zucchini in a skillet with butter, season with salt/pepper/garlic, push it to the side, throw in and brown the burger, season with whatever you like (holy voodoo or treager Saskatchewan are what I’ve used lately) mix the two, top it with pepper jack cheese, and serve with rice. Good for meal prepping.

 

[ScreamingPotato]

Enchiladas, Tamales, tacos... and obvious things like hamburger helper for quick easy meals. We ended up doing a lot of hamburger helper on hunting and fishing trips.

 

[KyleR1985]

If it doesn’t have a sauce with fat in it (you’re making burgers), buy ribeye trimmings from butcher and grind that in.

 

[Yoteassasin]

If it doesn’t have a sauce with fat in it (you’re making burgers), buy ribeye trimmings from butcher and grind that in.

We by tri-tips by the cryo-bag and trim ourselves … the tri-tip fat is an exquisite add to ground venison and even goose and duck breasts

 

[gentleman4561]

I have a ton of ground Whitetail in the freezer that hardly ever gets used.
I have never been a huge fan of ground deer in burgers and looking to do some other things with it other than just summer sausage or Snack Sticks like I have been.
Other than Chili.
What are some of your alls recipes using deer burger.

I mix venison with the fattiest ground beef I can find (normally 70/30) at a ratio of 9:1 (Venison - 9).

This makes great burgers, but can also be used as a sub for any recipe that calls for ground beef.

 

[KyleR1985]

We by tri-tips by the cryo-bag and trim ourselves … the tri-tip fat is an exquisite add to ground venison and even goose and duck breasts

I like asking for the fat from the butcher. 9 times out of 10 I’m getting enough meat to make meals with, at about a quarter of the cost of ribeyes. Plus the fat to grind into my burgers. Hidden gem

 

[go4thegusto]

Agree with much of above. We buy grass fed beef hamburger for burgers from an organic rancher. Really the only meat we buy that isn't game except a little chicken and fish.
The game burger (deer, antelope, elk) gets used for chili, lasagna, casserole, oriental stir fry etc. Great lean protein but just never cuts the mustard as a straight burger IMO.

 

[mikear]

Add 15% beef or pork fat, season with your favorite burger seasoning (Weber gourmet burger, Kosmos Cow Cover are a couple good ones), and add several splashes of Worcestershire and hand mix in (this makes a big difference in flavor). Cook them on the pellet grill at 350° and pull at 135°-140° IT

 

[SloppyJ]

I cut my venison pretty heavy with pork butts. I go 50/50 most times. I tried that for some snack sticks and had some extra ground left over. When we cooked it up I was very surprised at how well it held together and enjoyed the consistency.

I'll typically quarter my deer, dry age them in a cooler for a week and then separate them by muscle group. From there I trim really well and cube it up. I freeze it until I have enough or the season is over and then bust out the grinder for one big session. If I'm doing jerky, I slice it then and either start the process then or freeze and wait until I have a bunch. Trimmings get ground last and bagged for my sister in law's cats.

Tacos, spaghetti, chili, enchiladas, burgers... it's all delicious.