WebAdd the carrots, onion, and garlic to the pan used for the meat, and add the remaining oil. Fry for a minute or two. Add the meat back into the pan together with …
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WebIngredients: 10 small brats (about 75 g/ 2.7 oz each (Note)) 1 tablespoon vegetable oil; 1 medium onion (more or less 150 g/ 5.3 oz) 250 ml/ 8.5 fl.oz/ 1 cup beer
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Venison Burger Seasoning and Forming the Burgers… I add 1 teaspoon of salt and 1/2 teaspoon of black pepper and mix it in. Make sure not to overwork the meat! Next, I scoop some meat and shape it into a hamburger patty. Remember that the meat is going to shrink a bit when we cook it so make your patties a bit larger than your bun.
Dietary – without the buns, this is suitable for gluten free, low carb, paleo and keto diets. Ground Venison – Ground venison has less fat which means less drippings. So you will need to add a little fat so that the burgers are not dry.
Directions. 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,...
The key ingredients to a perfect venison burger patty that's not too dry, gamey tasting, and doesn't fall apart while cooking is to add fat, cracker crumbs, Worcestershire sauce, and an egg. Since venison meat is so lean, deer burger patties often turn out too dry and tough. I highly recommend an 80% lean to 20% pork fat ratio for deer burger meat.