HAMBURGER CRUMBLE (OR VENISON!)
Make and share this Hamburger Crumble (Or Venison!) recipe from Food.com.
Provided by pammyowl
Categories Deer
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat with onions Drain.
- Stir in soup, water and kitchen bouquet, taste to see if you need to add salt and pepper.
- Set to simmer, stirring occasionally. If gravy gets too thick add more water.
- Boil or stem potatoes in salted water until tender.Drain.
- Toss potatoes with butter and parsley.
- Serve meat and gravy over potatoes.
VENISON BURGERS
A co-worker of my son gave us some freshly-killed venison earlier this year. I had sectioned it and frozen it. I had some I had marked 'for grind' that I wanted to use. My husband and son raved about these delicious burgers!
Provided by egardenut
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 2h55m
Yield 6
Number Of Ingredients 18
Steps:
- Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl and cover with plastic wrap. Refrigerate for at least 1 hour.
- Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch salt in the melted butter until onion is soft and translucent, 5 to 10 minutes. Remove from heat and cool.
- Gently mix ground venison-pork mixture, onion mixture, yogurt, 1 tablespoon Worcestershire sauce, and black pepper together in a bowl until just combined. Form into 6 patties and arrange on a large plate. Cover plate with plastic wrap and refrigerate for at least 1 hour.
- Mix mayonnaise, steak sauce, 1 tablespoon Worcestershire sauce, and lime juice together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until serving time.
- Preheat oven to 225 degrees F (110 degrees C).
- Spread 1/2 teaspoon butter onto the inside of each split bun.
- Heat a non-stick pan over low heat; cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.
- Heat a non-stick skillet over medium heat; cook burgers, sprinkling each side with a pinch of salt, in the hot skillet until your desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Top each burger with a tomato slice and two slices pepper Jack cheese. Remove skillet from heat and cover pan until cheese is slightly melted, about 5 minutes. Spread 1 to 2 tablespoons of sauce onto the inside of each bun bottom. Add a cheese-tomato burger to each bun bottom; top each burger with bun top.
Nutrition Facts : Calories 780.2 calories, Carbohydrate 32.5 g, Cholesterol 193 mg, Fat 51.6 g, Fiber 2.6 g, Protein 45.4 g, SaturatedFat 21.3 g, Sodium 918.7 mg, Sugar 3.9 g
HAMBURGER CRUMBLE
Make and share this Hamburger Crumble recipe from Food.com.
Provided by Shelli
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown onion in butter.
- Add hamburger and cook unitl browned.
- Drain fat.
- Stir in flour and then milk.
- Heat until it bubbles.
- Season with salt and pepper to taste.
- Serve over noodles or mashed potatoes.
- Note-- if gravy is too thin for your taste, you may thicken with 1 tablespoon cornstarch.
Nutrition Facts : Calories 355.4, Fat 20.4, SaturatedFat 9.5, Cholesterol 100.8, Sodium 161.2, Carbohydrate 13.3, Fiber 0.5, Sugar 0.8, Protein 28.5
VENISON MEATBALLS
"I learned to cook game while my husband was a forestry student," recalls Sheila Reed from Fredericton, New Brunswick. "We lived off the land as much as possible. I still enjoy these savory meatballs in a slightly sweet barbecue sauce. I make a big batch for an annual pool party and there are never any left."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs., Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink.
Nutrition Facts : Calories 314 calories, Fat 4g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 1016mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 29g protein.
GROUND VENISON BURGERS
Even folks who aren't fans of ground venison recipes will enjoy these zippy burgers, deliciously topped with pepper cheese and a cool lime-mustard mayonnaise. My son, who's an avid hunter, gave me this super venison burger recipe. -Jerry Honeyager, North Prairie, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the mayonnaise, lime juice, mustard and lime zest; cover and refrigerate until serving., In a bowl, combine the onions, yogurt, jalapeno, salt and pepper. Crumble meat over mixture and mix well. Shape into eight patties. , Pan-fry, grill or broil over medium heat until a thermometer reads 160°, 3-5 minutes on each side. Serve on buns; top with cheese, mayonnaise mixture and sliced tomatoes, if desired.
Nutrition Facts : Calories 442 calories, Fat 22g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 685mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 37g protein.
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