Thank heavens it’s finally a long holiday weekend and just maybe we can have a day or two of relaxation before the realization of having to return to the grind sets in.
Venison Bleu Cheese Burgers are great!
Pop a top (or a few), turn on the sprinklers or get the Wiffle ball for the kids, chill at the beach if you’re heading for toes in the sand and get the grill fired up for some venison! Those last packs in the freezer aren’t going to do anything except call your name before the season begins soon, so go ahead an enjoy them.
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Here are some of our favorite recipes from the last year or so that are fantastic on the grill. Enjoy and have a super, safe and fun holiday weekend!
Venison Carne Asada Tacos
Submitted by D&DH reader Jason Pinheiro
1-2 lbs venison, thinly sliced
1 lime
1 orange
1/4 tsp cumin
Chef Merito Steak & Meat or your favorite Carne Asada seasoning
1 white onion, sliced into rings
Sprinkle the carne asada seasoning and cumin evenly over both sides of the thinly sliced (or gently pounded) venison and pat it into the meat.* Throw all the meat into a large resealable plastic bag along with the sliced onion rings. Squeeze the juice of the lime and orange into the bag with the meat and onions.** Seal the bag, removing as much air as possible, and work it around to make sure the juice has a chance to marinate all the meat.*** Remove the meat and onions from the bag and put on a hot grill.**** Cook for two minutes or so on each side. After you remove the meat from the grill, chop with a cleaver into bite sized pieces or slice into strips. Quickly warm tortillas on the grill, and serve the meat with the grilled onions, chopped white onion, cilantro and a hit of lime juice.
Editor’s notes:
* Dry the meat with paper towels or a towel first so the seasoning doesn’t run off
** Before cutting your lime and orange, roll it on a counter firmly but not too hard under your palm to help release the juice from the pulp. You’ll get more juice this way.
*** If you have more time, seal this with a FoodSaver sealing bag system and let it marinate for a few hours for more intense flavors. You also could do this a day before and then remove the seasoned meat and onions from the fridge before cooking.
**** If your onion rings aren’t large enough to lay on the grill rack without falling through, use a vegetable basket to get them just right.
Italian Sausage Burgers
Submitted by D&DH reader 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 (on the grinder). Mix salt, black pepper, red pepper and fennel seed. Add to venison and mix all ingredients by hand. Make into softball-sized balls (about 1 pound each) and put into freezer bags. Each bag makes four patties. Cook on a grill until done, without overcooking. Serve as hamburgers or chopped steaks.
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Venison Bleu Cheese Burger
From Scott Leysath, The Sporting Chef
1 1/2 pounds ground venison
2 tbsp butter
2 cloves garlic, minced
1 medium onion, finely diced
2 cups mushrooms, coarsely chopped
1/2 cup blue cheese crumbles
2 tbsp bread crumbs
Salt and pepper
4 burger buns
4 lettuce leaves
4 slices tomato
Melt butter in a medium skillet over medium heat. Add onion and garlic. Cook until onions are translucent. Stir in mushrooms and sauté until soft. Transfer to a medium bowl and allow to cool.
Add ground venison, blue cheese, bread crumbs, salt and pepper and mix well with your hands to blend. Form into 4 large patties. Grill, pan-fry or broil patties until browned. Add to bun with lettuce, tomato and your choice of other condiments.