Pan Roasted Venison Burgers Recipes

VENISON BURGERS

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.

PAN-SEARED VENISON WITH ROSEMARY AND DRIED CHERRIES

Steps:

• Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.
• Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
• Preheat oven to 450°F.
• Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.
• Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.
• Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.
• Cut venison into 1/4-inch-thick slices and serve with sauce.

PAN ROASTED VENISON BURGERS

Steps:

• Preheat oven to 475 degrees.
• Heat a large, heavy, oven safe fry pan over medium high heat On a large cutting board chop garlic and shalot.
• Dump the ground meat on top of the chopped herbs, make a well, add egg.
• Sprinkle with salt and pepper.
• Mix GENTLY GENTLY form into 5 thick burgers, do not over work the meat or your burgars will be tough.
• Coat burgers with olive oil and sear in fry pan for 2 or 3 minutes per side, turning only once.
• Place pan in oven and cook until desired temperature is reached.
• About 15 minutes to 120 degrees for rare, 130 for medium rare, they will still be tender at 140 degrees, but I wouldn't go beyond that.
• Remove from pan, cover loosly for 5 minutes before serving.
• Place the pan back on the stove, and add a bit of butter and some sliced mushrooms.
• Sautee until lightly browned.
• Deglaze with a couple dashes of veal stock and serve with burgers.

PAN-ROASTED VENISON

Steps:

• To make the bread pudding, preheat the oven to 350°F. Spray the bottom and sides of a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
• Put the bread cubes on a large baking sheet, toss with the oil, and season with salt and pepper. Bake, turning once, until light golden brown, about 10 minutes. Remove from the oven and let cool.
• Melt the butter in a large deep sauté pan over high heat. Add the onion and cook until soft, about 4 minutes. Stir in the cabbage and cook for 2 minutes. Add 1 cup water, 1 cup of the wine, both vinegars, the sugar, 1/4 teaspoon cloves, and the currants and bring to a boil. Cook until the liquid is reduced by half, about 5 minutes. Reduce the heat to medium, cover the pan, and cook, stirring occasionally, until the cabbage is very tender, about 30 minutes longer. Transfer the cabbage with tongs to a bowl and let cool completely. Reserve the braising liquid.
• Combine the braising liquid and the remaining 1 cup wine in a small saucepan and bring to a boil over high heat. Cook, stirring occasionally, until it reaches a sauce consistency (see page 250), about 10 minutes. Stir in the honey and season with salt and pepper. Set aside and keep warm.
• Put the cream, ginger, and pinch of cloves in a small saucepan and bring to a simmer over low heat. Remove from the heat and let cool slightly.
• Preheat the oven to 350°F.
• Whisk the eggs in a large bowl and slowly whisk in the warm cream. Season with salt and pepper. Add the bread cubes and cabbage to the custard mixture and stir to combine. Press on the bread to submerge it in the custard. Let sit for 15 minutes.
• Transfer the mixture to the prepared baking dish, cover with foil, and bake for 20 minutes. Remove the foil and bake until the bread pudding is set around the sides but still slightly loose in the center, about 25 minutes longer. Remove from the oven and let sit for 30 minutes before serving.
• Preheat the oven to 425°F and place a baking sheet on the center rack of the oven.
• To cook the venison, heat 1 1/2 tablespoons of the oil in a large sauté pan over high heat until it begins to shimmer. Season both sides of 4 of the venison steaks with salt and pepper. Add the steaks to the pan and cook until golden brown and a crust has formed, 3 to 4 minutes. Turn over and cook for 1 minute. Transfer the steaks to a plate and repeat with the remaining 4 steaks and oil.
• Transfer the steaks to the heated baking sheet and roast in the oven until medium-rare, about 4 minutes. The meat will be red in the center. Remove from the oven and let rest for 5 minutes before slicing.
• Spoon some of the Concord grape sauce onto large plates and top with the sliced venison. Serve the bread pudding, drizzled with the reserved wine braising liquid, next to the venison. Garnish with parsley leaves and Concord grapes.
• CONCORD GRAPE SAUCE
• Bring the chicken stock to a boil in a medium saucepan over high heat and cook until reduced to 2 cups, about 20 minutes.
• Meanwhile, combine the grape juice, shallot, garlic, peppercorns, and thyme in a medium saucepan and bring to a boil over high heat. Cook until reduced by half to 1 cup, about 10 minutes.
• Pour the reduced chicken stock into the reduced grape juice mixture and continue cooking over high heat, stirring occasionally, until reduced to a sauce consistency (see page 250), about 15 minutes. Strain the sauce into a bowl. The sauce can be made 2 days in advance and stored in the refrigerator. Reheat before serving.

VENISON BURGER BAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine stuffing mix, hot water, and 4 tablespoons butter in a microwave-safe bowl. Microwave on high until heated through, 5 to 6 minutes. Fluff with a fork.
• At the same time, heat a large cast iron skillet over medium-high heat. Cook and stir venison in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove venison to a plate.
• Add remaining 4 tablespoons butter to the skillet along with zucchini, squash, mushrooms, garlic, salt, and pepper. Cook and stir until vegetables are soft, about 10 minutes. Stir in condensed soup, sour cream, and cooked venison.
• Remove from the heat and top with cornbread stuffing.
• Bake in the preheated oven until heated through, 20 to 30 minutes.

BAKED VENISON BURGERS

Steps:

• In a large bowl, combine the oats, milk, onion, egg and seasoned salt. Crumble venison and beef over mixture and mix well. Shape into eight patties; place in a greased 15x10x1-in. baking pan., In a small bowl, whisk the ketchup, brown sugar, Worcestershire sauce and mustard until blended. Spoon over patties., Bake, uncovered, at 350° for 22-26 minutes or until a thermometer reads 160° and juices run clear. Serve on rolls with cheese and tomato if desired.

VENISON BURGERS

Steps:

• Mix all ingredients together in a large bowl.
• Form into 4-6 patties, (depends on how big you want your hamburgers.) Refrigerate for at least an hour so flavors can blend.
• Heat a large skillet or the B-B-QUE grill to medium high heat. Cook burgers 4-6 minutes per side or until desired doneness is achieved.
• Can be served on buns with favorite toppings or as a main dish served with favorite sides.