Burger time!

ceriksson

ceriksson

Salty Knife Nut<br>Moderator
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Cooked these up tonight for dinner.

had some deer meat mixed with a bit of pork.

Add an egg and mix in some montreal steak spice and it turned into one of the best burgers I've had in a long time:
burgers.gif


Deerburger003.jpg


Deerburger004.jpg


burgers.gif

Taaaassstyyyy
 
Oh my ,5:30 in the morning and I`m salivating all over my keyboard ! I had some great tasting deer burgers last fall ,pretty much the same recipe as yours ,and must agree ,it does not get better than that(nice camera work)!!

Bon appetit

BB
 
Mtl steak spice....is the best. Can you buy it there??? Years ago my parents used to ship it up to my Uncle and Aunt and brother in Edmonton because they could not find any there.

I had deer burgers 2 days ago. I made them from deer sausage. Just take off the casings and make patties. Makes for a little change from just BBQ'in some sausages.
 
I've got 2 feet of snow on top of my BBQ!

Maybe I'll shovel it out this weekend and do up some moose burgers.

I did cook up a nice 7 lb moose meatloaf last week though!:eek:
 
ceriksson said:
The last batch I had went into stew, but I was craving burgers and I'm going to have a hard time using it for anything else with the next deer
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Although I really enjoy the loins or nice thick chops, I'm not much on venison "roast" cuts ... I don't mind having the balance of the animal cut-up into very lean "stewing" meat. That way I can use for either kabobs, stew, stroganoff, pasta or meat sauce, or grind what I require at the time, usually with either beef or pork fat. Burger made with beef fat seems to last longer than that with made with pork in the freezer.

For burgers, try a big lump of your favourite old cheddar or blue cheese hidden inside the burger patty !
 
Try adding a little bit of lime juice, worchestershire(?) sauce, parmesan cheese, and breadcrumbs to the above recipe. Thats how I make my burgers, and I love em.
 
Thanks for the advice, I've got a pound of deer burg defrosting right now for burgers tonight, awesome!
 
beretta boy said:
Although I really enjoy the loins or nice thick chops, I'm not much on venison "roast" cuts ... I don't mind having the balance of the animal cut-up into very lean "stewing" meat. That way I can use for either kabobs, stew, stroganoff, pasta or meat sauce, or grind what I require at the time, usually with either beef or pork fat. Burger made with beef fat seems to last longer than that with made with pork in the freezer.

For burgers, try a big lump of your favourite old cheddar or blue cheese hidden inside the burger patty !
Click to expand...

Aw man that is an awesome Idea.

I usually always add blue cheese to my burgers, but putting it into the patty is pure genious. Should have thought of it since I have some blue cheese in the fridge right now

most of the meat I have now is loin chops, but I find that getting those cuts adds some versatility as it can easily double as stewing meat and can be chopped up smaller for other uses. But the ground meat was great.

That was the last of my ground meat though so i'll have to wait another day.

I still have chops, a tenderloin strip, a roast and a rack left to go.
 
Eagle160 said:
I just had Subway........I suck. That's the price you pay for getting skunked. Damn,that's a fine looking meal.
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To be honest. I was skunked too.. being in the military sucks for hunting sometimes. I've missed out on two seasons now because I was away on the ship or stuck on the base with only weekends to hunt.

I've been skunked the past two years.

I'll be skunked again this fall too because I'm going to South America on deployment for 3 months leaving at the end of August. So I might be able to catch the tail end of the season here, but then i'll still be stuck on the base with only weekends free.

almost makes getting tags a waste of money.


I am lucky enough though to have some good friends who pity me and share some of their meat, so at least I'm lucky to have them around.
 
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