Buy our leanest venison meat. One package of ground deer meat. Substitute your beef burgers with our deer meat burgers. Use anytime and anyplace you would use lean Beef Burgers. No grease to pour off venison. In fact, Venison Steaks recommends you use a bit of olive oil in the pan before frying. No antibiotics, no added hormones, no artifical ingredients. Our venison burgers come from grass-fed red deer.
Products will arrive in a vacuum-sealed bag.
(Substituted Bur Oaks Venison for beef ground, in this great recipe, its wonderful!)
Contributed byBobby Flay
- TOTAL TIME:35 MIN
Of all the burger recipes Food & Wine has run (more than 100), and of the six from chef Bobby Flay, this one is the over-the-top best, with juicy meat, gooey cheese, salsa and tortilla chips.
- 3 tablespoons red wine vinegar
- 1 tablespoon vegetable oil
- 1 chipotle chile in adobo, seeded and minced
- 3 plum tomatoes, finely diced
- 2 tablespoons red onion, finely diced
- 3 tablespoons chopped cilantro
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups milk
- 1/2 pound Monterey Jack cheese, shredded
- 2 tablespoons freshly grated pecorino cheese
- Freshly ground pepper
- 1 1/2 pounds ground Bur Oaks Red Deer Venison
- Vegetable oil, for brushing
- Freshly ground pepper
- 4 hamburger buns, split and toasted
- Sliced pickled jalapeos and blue corn tortilla chips, for topping
- MAKE THE SALSA In a bowl, combine all of the ingredients and season with salt.
- MAKE THE CHEESE SAUCE In a saucepan, melt the butter. Stir in the flour and cook over moderate heat for 30 seconds. Whisk in the milk and cook, whisking, until thickened, 5 minutes. Stir in the Jack cheese until melted, then stir in the pecorino; season with salt and pepper. Let cool until spreadable.
- MAKE THE BURGERS Light a grill. Form the Ground Venison into 4 patties and brush with oil; season with salt and pepper. Grill over moderately high heat until browned outside and medium within, 4 minutes per side. Place the burgers on the buns, top with the cheese sauce, salsa, jalapeos and chips, and serve.
Bold, berry-rich Zinfandel.
Easy Manicotti Deer Recipe
8 manicotti shells, cooked and drained
1/2 pound ground Bur Oaks Venison
1 clove garlic, minced
1-cup cottage cheese
4 ounces shredded mozzarella cheese
1/2 teaspoon salt
1/2 cup mayonnaise
16 ounces of favorite spaghetti sauce
1/2 teaspoon dried oregano
- Brown Venison and garlic.
- Mix cottage cheese, mozzarella, salt and mayonnaise in a medium sized bowl.
- Stir in ground Venison.
- Fill each manicotti shell with the deer meat and cheese mixture and place in a 2-quart oblong or equivalent casserole dish that has been greased or sprayed with non-stick cooking spray.
- Cover with spaghetti sauce.
- Sprinkle with oregano and Parmesan cheese and cover with lid to dish or foil.
- Bake at 350 degrees F for 15 minutes.
- Remove foil and bake venison an additional 10 minutes.
- Tossed salad and French or garlic bread.
Tamale Venison Pie
Prep: 30 minutes
Bake: 20 minutes
4-1/2 cups water (4 cups if using cornmeal)
1 teaspoon salt
1-1/4 cups instant polenta or cornmeal, divided
8 ounces shredded cheddar cheese, divided
1 Tbsp Olive Oil
1-1/4 pounds Bur Oaks Ground Venison
1 19-ounce can black beans, drained and rinsed
1 15-ounce can salsa style tomato sauce or 1 can (14-1/2 oz.) chili-style tomatoes
1 15-ounce can whole kernel corn, drained
1/2 cup thinly sliced green onions
1 4-ounce can chopped green chiles
1. Heat oven to 425 degrees F. Bring water and salt to boil in a large saucepan. Reserve 2 tablespoons instant polenta. Gradually whisk remaining polenta into boiling water. Reduce heat to low; cook, stirring, 5 minutes. Reserve 1/4 cup cheddar cheese. Stir remaining cheese into polenta.
2. Meanwhile, brown Venison in Olive Oil in large skillet over medium heat. Stir in beans, tomato sauce, corn, chiles, green onions and reserved polenta; heat through.
3. Spoon Venison mixture into a shallow 2-quart casserole. Spoon polenta over top. Sprinkle with reserved cheddar. Place casserole on a jelly-roll pan. Bake 20 minutes or until top of pie begins to brown. Makes 6 servings.