Deer burgers a la me. Deer burgers a la me Steve B Wetumpka, Alabama. First: All burgers, venison or no, need fat. I dislike beef tallow; it's too waxy for me.
We like to think of these venison meatloaves as a meaty royal banquet in miniature form. Rich ground venison and sausage meat are infused with herbs, onions and breadcrumbs, then wrapped in crispy bacon. It is hard to choose my favorite thing about hunting. You can cook Deer burgers a la me using 10 ingredients and 4 steps. Here is how you cook that.
Ingredients of Deer burgers a la me
- Prepare 1 lb of ground venison.
- It's 3/4 cup of planko Italian seasoned bread crumbs.
- You need 1 of egg beaten.
- It's 1 packages of lipton beefy onion soup mix.
- Prepare 1/2 tbsp of southern garlic salt.
- You need 1/2 tbsp of seasonall.
- Prepare 1/2 tbsp of lemon pepper.
- It's 1/2 tbsp of chili powder.
- It's 1 of worcestershire sauce.
- Prepare 1 of teriyaki sauce.
Also note that since venison is very lean, it doesn't really shrink when cooking. The Grilled Roquefort Stuffed Venison Burger is made with a Cajun blackening season, and it also lives up to its name. It's stuffed with Roquefort cheese in addition to being served with charred onions, heirloom tomatoes, and Portobello mushrooms. At Highbourne Deer Farms, we raise red deer for their many resources and primarily engage in scientific breeding and selling deer breeding stock.
Deer burgers a la me instructions
- Mix all ingredients.
- Firm into patties.
- Grill or cook over medium heat til done.
- Top with your faves and enjoy.
Our other main focus is on marketing venison to wholesalers, retailers, restaurants, and individuals. You can have fries and a taco with every burger. Our signature Skeleto tacos: sublimely-seasoned little treasures in a slightly crunchy shell. Drop-kick your brown bag and stop by for a bite. Ready to build something you can be proud of?
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