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Joined: Jul 2008
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OP
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I usually hate Venison burgers (too dry). Tried Wild Tamer Burgers from Slice of The Wild last night. Wow, moist, delicious and will be a staple for us! Thanks Eileen!
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Joined: Jun 2001
Posts: 8,651
Campfire Outfitter
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I have that cookbook, but I haven't made that recipe.
I just looked it up, and find the idea of including some sour cream intriguing.
I think I will give it a try soon.
John
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Joined: Jul 2008
Posts: 526
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You won't be sorry! I am going to try it with other big game too.
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Joined: Jan 2010
Posts: 15,358
Campfire Ranger
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Campfire Ranger
Joined: Jan 2010
Posts: 15,358 |
75lbs venison , 5 lb bacon 20 lb of good beef fat ...= great juicy burgers!
I work harder than a ugly stripper....
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Joined: Jan 2010
Posts: 15,358
Campfire Ranger
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Campfire Ranger
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U can stretch that >>>by just tossing in 10/20 lbs of 90/10 ready ground beef.....
I work harder than a ugly stripper....
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Joined: Sep 2012
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Campfire Outfitter
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I've got the book, but have also not made it.
I will say, 50% game, 30% beef hamburger, and 20% pork fat will make any wild game juicy and, possibly, not gamey enough. But when we have ground it in that ratio the hunters that shot the game always love it.
Personally I like it more 70/20/10, and the ten can be bacon instead of fat.
I am going to have to try this though with sour cream and onion, sounds freakin good.
Sean
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Joined: Jul 2008
Posts: 526
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I don't add any fat to my burger, that's why this recipe was so good.
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Joined: Jun 2004
Posts: 44,820
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
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Sour cream has a pretty good fat content.
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Joined: Feb 2013
Posts: 7,739
Campfire Outfitter
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Where could one find the recipie? Thanks
"Shoot low sheriff, I think he's riding a shetland!" B. Wills
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Joined: Jan 2004
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Hamburgers When you grind your own venison, you can add fat or not. For these burgers, we don't add fat; they have enough fat in the sour cream and egg that the burgers hold together well. Plus, the extra liquid from the pureed onion makes venison burgers moist and tasty. But if you have already added the fat, no problem. You'll have a little more fat rendered in the pan, but the taste and texture will still delight.
1 pound ground venison
2 tablespoons pureed onions
2 tablespoons sour cream
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 large egg, beaten
2 tablespoons oil
Combine the venison, onion, sour cream, garlic powder, salt, pepper and beaten egg and refrigerate, covered for four to 24 hours. Shape into four burgers.
COOK (SKILLET OR GRILL)
"I call that bold talk for a one-eyed fat man." --Robert Duvall. "Fill your hand, you son-of-a-bitch!" --John Wayne. ~Molɔ̀ːn Labé Skýla~
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Joined: Feb 2013
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Tag. Thanks cooking this 2 nite! Right after a highlander American bock.
"Shoot low sheriff, I think he's riding a shetland!" B. Wills
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Joined: Jun 2001
Posts: 19,070
Campfire Ranger
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Campfire Ranger
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I don't add any fat.I just spritz with olive oil before I put them on the grill
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
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