GameKeepers Emag

Gamekeepers Winter 2015

Issue link:

Contents of this Issue


Page 96 of 155

Venison Bu rger Ingredients: 4 pounds venison (or lamb) 1 pound bacon 4 cloves garlic, minced or crushed 1 medium onion, finely chopped 1 Tablespoon Kosher salt 1 Tablespoon freshly ground pepper 6 Hamburger Buns Pickles (optional) Hunters have been enjoying venison burgers since the beginning of the …well, the invention of the hamburger. Recently the "foodies" of the world have embraced venison like never before. They are fascinated with the earthy flavor, especially of those that have been grass, acorn, berry, and herb fed. Most chefs buy their venison from a reputable source, but hunters usually have plenty of this exceptional meat right in their very own freezer...that is if they've had a good year. The earthy flavors of venison cannot be duplicated by any other cut of meat. Lamb gets very close to the texture and flavor and is a fantastic substitute as is grass fed beef. By adding a little pork to the mix, you create a juicy patty that compliments the flavors of the venison or lamb. I particularly like a little heat and sweetness mixed into my flavor profile! Chipotle Pepper Mayonnaise is just the right addition. Actually this easy mayonnaise recipe works well as a vegetable dip too. It is a recipe to learn by heart for sure. This hamburger to me is perfection! Happy Cooking! For more recipes go to Follow her at StacyLynHarris on twitter and "like" her on Facebook at Sustainable Stacy. Recipe by Stacy Lyn Harris Preparation method In a meat grinder, grind venison and bacon on the largest setting. This will keep your hamburgers light and juicy. Add onions, garlic, salt and pepper. Mix gently, but well. Grill your hamburgers until just done. I did these on a flat top on my stove – I let them cook 5 minutes on one side then flip then and finish cooking about 4 minutes on the other side, depending on the thick- ness of your patties. Don't overcook, but make sure the pork is com- pletely cooked. Warm your buns on the flat top until they are slightly steamed. Serve them with Chipotle Mayonnaise, pickles and anything else you you like! Enjoy! #farmingforwildlife 95 Homemade Chipotle Mayonnaise Ingredients: 1 ripe red jalapeño, seeded (or not if you like it more spicy) 1 egg 2 egg yolks 1 teaspoon Dijon mustard 1 1/2 Meyer lemon juice 1/2 teaspoon salt 1/4 teaspoon white pepper 2 cups organic olive oil Preparation method In a food processor add all the ingredients except the olive oil. Start food processor and run continuously while adding drops of oil to the ingredients. Continue adding drops of oil waiting in-between drops 10 seconds. Once it begins to thicken, add the rest of the oil in a very slow stream. You may not need all of the oil. After every 1/2 cup of oil is added, check to see if it is the taste and consistency that you like. Place any unused mayonnaise in a sealed container in the refrigerator for up to a week. Note: For a shortcut to the homemade Chipotle Mayonnaise, use store bought organic olive oil mayonnaise. Char the pepper, remove the skin and seeds (if you don't want it too hot), place mayonnaise, pepper, and 1 1/2 tablespoon of lemon juice into a food processor until well blended.

Articles in this issue

Links on this page

view archives of GameKeepers Emag - Gamekeepers Winter 2015