1/2 pound ground venison- thawed
1/8 cup Worchestire sauce
2 cans of those crescent rolls from the store
Optional:
Cheese
Mayo, mustard, ketchup
Pickle
Onion
Lettuce
Directions
Pre heat oven to 375
Combine Worchestire and ground venison, set aside. Carefully unwrap those crescent rolls (scary!) and instead of making the "crescent" shape roll each "crescent" into a ball and place on a cookie sheet. Once all are rolled bake for about 12-15 minutes or whatever the directions call for on the can. While those are baking roll your burger into golf size balls and press in your palm to make patties. Heat a frying pan to medium, medium high and use oil if needed. Fry burgers in batches for about 6 minutes making sure you don't over crowd the pan. After 6 minutes test a burgers doneness by tasting one. Once the rolls are done let them cool for awhile then slice in half. Assemble the burgers as you like. I like mine simple: bun, burger, cheese
1 pound venison steaks sliced into strips
kosher salt
1 cup flour
2 eggs plus more if needed-wisked
1 cup panko bread crumbs
1/4 cup Franks Hot Sauce
1/4 cup melted butter
oil for frying
blue cheese dressing
Directions
Slice venison steaks into strips about 1/4-1/2 inch thick depending on the size you want and the size of the steaks. I like mine a little on the wide side. Once all the steaks are sliced take about 3-4 pinches of kosher salt and season, set aside.
You will now need to set up your station for breading which consists of a bowl of flour, bowl of egg, and a bowl of panko....in that order. I like to use a pie dish for my flour and panko.
In a cast iron skillet pour in plenty of oil to cover the bottom and come up the sides a little heat on medium high. If you have a deep fryer I suggest to use that.
In the micorwave or on the stove top melt the 1/4 cup butter and place in a large bowl with the 1/4 cup Franks Hot Sauce and combine, set aside.
Now start breading those venison strips in flour, egg, panko, then into the fryer! Cook for about 4-6 minutes but it all depends on the thickness of your steaks. Maybe fry one first while timing into to see how long it may take. Make sure not to over crowd your frying pan as or your strips may get soggy and you want them nice and crispy. Once you finish frying your first batch toss them into the bowl of hot sauce and butter mixture. Since the bowl is large you can toss this suckers until well coated then place them on a platter and start the next batch. Serve warm with your favorite blue cheese dressing.
Footnotes
Make sure your venison is completely thawed before deep frying.
Try adding more seasoning to the strips of venison steak for more flavor like garlic powder, Lowerys, cracked pepper, just get creative.
2 pounds ground venison
1 Cup plain breadcrumbs
8 oz. condensed cream of mushroom soup
2 eggs
3 TBSP grated Parmesan cheese
dash of salt
1/2 tsp pepper
1/2 tsp garlic powder
2 tsp onion flakes
Directions
Preheat oven to 350
Line a baking sheet with aluminum foil and lightly grease
Mix all ingredients in a large bowl
Shape into balls about the size of a golf ball and place fairly closely on baking sheet
Bake for about 30 mins or until no longer pink inside.
Basic slow cooker soup that can use whatever veggies you have on hand.show recipe
Prep Time:
0 Hr 15 Min
Cook Time:
6 Hr 0 Min
Serves:6
Ingredients
1 lb venison or elk trimmed & cut into small cubes
6 stalks celery, chopped
1 yellow bell pepper, seeded & chopped
1 red bell pepper, seeded & chopped
5 or 6 red potatoes, cubed with skin on
1/2 onion, chopped
1 cup sliced carrots
1 28 oz can diced tomatoes w/liquid
1 14 oz can beef broth
1 15 oz can white beans w/liquid
1 tsp italian seasoning
1/2 tsp pepper
2 tbsp olive oil
Directions
Heat oil in crock pot on high, then add venison and brown lightly. Add all remaining ingredients. Cook on high for about 6 hours stirring occasionally until veggies are tender. Enjoy!
After having taken, my deer this year, I decided to make some Jerky....Oh wow. It turned out so well. Better than anything I have made. show recipe
Prep Time:
10 Hr 0 Min
Cook Time:
10 Hr 0 Min
Serves:0
Ingredients
Venison, skirt steaks, and exes venison, from cleaning. Soy sauce, Worcestershire sauce, Jack Daniels, Onion Powder, Garlic powder cayenne pepper powder, Salt, Black Cracked pepper, Crushed red pepper, Finely diced onion, Finely diced Jalapenos, Jalapeno Juice (from pickled Jalapeno jar), Powdered meat tenderizer, Liquid Smoke.
Directions
Mix all the above to taste and for the amount of meat you are making. Let the meat marinade for 24 hours. place in your dehydrator for about 8 hours or more if you are using thick slices, or if you want it crispy.
