Summertime’s here and the grillin’ is easy, or at least it is when the weekend arrives and you’re ready to kick back, chill out and enjoy life.
If you still have some ground venison or sausage in your freezer from last season, these easy recipes might be right up your alley. They’re from We Kill It, We Grill It, one of DDH’s hottest cookbooks of submitted recipes from our fans. They’re not difficult or elaborate, and with a cold beer or your favorite beverage, you’re sure to enjoy them.
Remember, use fresh ingredients whenever possible. Summer’s bounty of vegetables should yield great-tasting tomatoes, onions, pickles or whatever else you like to put on your burgers. Fresher always is better.
Yogurt Burgers
Submitted by Rich Decembrino
1/3 cup mayonnaise
1 tsp lime juice
1 tsp dijon mustard
1/2 tsp grated lime peel
1/3 cup chopped green onions
3 Tbsp plain yogurt
2 Tbsp finely chopped jalapeno pepper
1/2 tsp salt
1/2 tsp pepper
2 lbs ground venison
In a bowl, combine the mayonnaise, lime juice, mustard and lime peel. Refrigerate until burgers are ready. In a separate bowl, combine the onions, yogurt, jalapeno, salt, pepper and ground venison. Form into eight patties with a consistent thickness so that they cook evenly. Grill over medium heat, turning once until cooked to medium. Do not cut or poke holes in burgers while cooking to ensure that they stay moist. Top with cheese of choice if desired. Serve on toasted hamburger buns with mayonnaise spread. Enjoy!
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Italian Sausage Burgers
Submitted by Lowell Nudd
10 lbs venison Italian sausage
2 oz salt
1/2 oz black pepper
1/2 oz red pepper
1 1/2 oz fennel seed
Grind venison once through medium plate. Mix salt, black pepper, red pepper and fennel seed. Add to venison, and mix all ingredients by hand. Make into softball size balls (about 1 pound) and put into freezer bags. Each bag makes four patties. Cook on a grill, careful to not over cook them. Serve on hamburger buns or as steaks. These will melt in your mouth!
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Bacon-Infused Veni Burgers
Submitted by Larry Hanner
Venison
Bacon
When grinding your burger add 1/3 part bacon to the grind. Put a couple of chunks of deer into the grinder then a strip of bacon. Regrind all of the mix a second time through then package as you normally would. Cook them on the grill, use your normal toppings and enjoy.
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Doug’s Deer Burgers
Submitted by Doulgas Hendershot
1 lb ground venison
1 lb fatty ground beef
1/4 cup bread crumbs
1 egg
2 Tbsp finely chopped red onion
1 Tbsp finely chopped green pepper
2 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp liquid smoke
1/2 tsp cayenne pepper
Combine ingredients, and form into patties. Grill over medium heat for 5 to 6 minutes. At about the 4 to 5 minute mark, put a slice of smoked provolone cheese on top. Put on a bun, add your fixings and enjoy!
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Cardiac Arrest Deer Sausage Sub
Submitted by Don Grimshaw
Sub bun/Italian bread
Nacho cheese
Grilled venison sausage
Grilled onions and peppers
6-8 pieces of bacon
French fries or onion rings
6 eggs over easy
Cheddar cheese
Start with an 18-inch sub bun or a loaf of Italian bread. Coat bottom and sides with nacho cheese. Add full length link of grilled venison sausage, onions and peppers, bacon, french fries or onion rings and eggs. Then top it off with more nacho or cheddar cheese! Feeds three average sized guys. Be sure to have a cell phone handy to dial 911!
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Click the photo …
Fire Up Your Kitchen!
If you’re interested in more great venison recipes, you’ll darn sure want to have“The Sporting Chef’s Better Venison Cookbook” in your kitchen or deer camp. Wild game chef and hunter Scott Leysath has packed this 176-page book with great info, photos and more.