2. I use an internal read thermometer and pull my burgers at 140-145F (medium) but you can pull them at 150F-160F if you like yours more well done. Mix 1.5lb of lean venison mince with 
½ teaspoon of salt and ½ teaspoon of cracked black pepper. Well-cared for venison has have a naturally robust, meaty flavor. The flavor was good, but next time I might add more fat. If it is prepared past medium-rare too much moisture will be cooked out causing the meat to become dry and tough. I put burger sauce on the bottom brioche bun, then add the lettuce leaves, burger 
and cheese patty, pancetta or bacon 
and tomato, sliced pickle then burger sauce on the bottom of the top bun. 2 tablespoons soy sauce . Experienced hunters dispute that there even is such a thing, and argue that by dressing your kill properly, "gamey" flavor is eliminated. I like to add a knob of butter 
to the pan before, so it coats the inside of the bun at the same time as toasting. Chokes for gameshooting and clays – what’s best? Believe it or not, deciding when to salt a steak is a topic of much debate in the culinary world. Add all ingredients to a bowl and mix. Serve with some nice home-made fries and a nice cold beer. My meat took 4 hours and 47 minutes to reach my goal Internal temperatures 140 degrees. 1. These Venison burgers, are juicy moist and delicious! © Copyright TI Media Limited. Still, venison flavor will vary from animal to animal based on their diet—the same way grass-fed beef tastes different than corn-fed beef. Ground meats often have a higher internal cooking temperature, as bacteria or parasites spread to the entire batch when you grind meat. Searing the venison steak in a cast iron pan with some olive oil is one way … Cook deer burgers much like you would beef or turkey burgers. of meat or until you reach 140°F internal temperature. Once the cheese has melted, remove the cooked patties from the grill. However, venison does not have the same marbling and it loses moisture in a different way. If you have lean venison mince from your butcher, you can simply mix in the salt and pepper just before cooking — you wouldn’t want to season too far in advance as the salt will extract a lot of the moisture from the meat and you need to savour as much juiciness as possible. See Step by Step Photos Above! Mar 2, 2008 #2 richtee Epic Pitmaster. chopandbrew.com/recipes/spicy-beef-stick-snack-stick-recipe Here’s what they said. It must be very hot to crisp the bacon and sear the patties. Place the burgers on the sprayed baking pan and transfer to the oven. What is the correct temperature to cook ground venison? When you remove the burger to rest for a minute, place the brioche bun halves on to the hot pan for 10 to 20 seconds to toast — they can burn quickly. When this happens, the fat will tend to accumulate between the casing and the meat instead of remaining evenly incorporated throughout the finished sausage. https://www.greedygourmet.com/recipes-by-course/main-course/roast-venison | Choke options for shotguns – just what are they? When beef is cooked, it leaks out melted fat and moisture into the pan or on the grill, but with venison that moisture rises up like invisible meat smoke. If you like burger medium, cook until the internal temperature is 130 degrees. Thread in 'Wild Game' Thread starter Started by drb111, Start date Mar 2, 2008; Mar 2, 2008 #1 drb111 Newbie. Tweets from https://twitter.com/shootinguk/lists/top-shooting-tweets. Add comma separated list of ingredients to include in recipe. 5. Smoke your Venison. For a long time I struggled to find a really good recipe for venison burgers; the result was either too thick and dry or just a bit tasteless and forgettable. Most of our recipes have step by step photos and videos! This equates to an internal temperature of 57°C/135°F if you’re using a meat thermometer. You can eat deer in the form of chops, steak and ground meat to make burgers. 2 tablespoons onion powder. You can make this days in advance, but let it get to room temperature before placing on the burger, so it won’t cool down too quickly. How to choose the right shotgun and cartridge for pigeon shooting. I still have some backstraps in the freezer (average to smallish size). The important thing is to hot smoke the summer sausage around 180-220 degrees Fahrenheit to an internal temp of about 160 degrees. Combine the venison, barbecue sauce, bacon pieces, and cheese into a large bowl. Venison burger, if not cooked properly, can be dried out and tough as hockey pucks! © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People. If you do like to have some fat you can add 15% beef fat to the mix. Here’s a way to give you smoke-flavored burgers anytime. Whole game birds are safe cooked to a minimum internal temperature of 165°F as measured with a food thermometer. Deer, or venison, is a very lean meat that offers a healthy alternative to beef and other higher-fat meats. Now it’s time for the magic show. Why aren’t golden retrievers more popular in the field? Bard the meat with butter. A thicker burger with this recipe equals a drier one, so it is important to loosely flatten each patty with your hand before placing them on to the griddle. Internal Temperature (Minimum) Roast: 6 to 7 Lbs. What the low and slow method does is helps create a bark on … Cooking a venison hamburger for the same amount of time as a beef hamburger pattie will result in an over cooked venison burger. Use a meat thermometer to check … 1 tablespoons cracked pepper . 5. Ground meat internal temps … According to the USDA, the minimum safe temperature for ground meat is 160 F/71 C, or well done. USDA Temperature Guidelines . https://www.realtree.com/timber-2-table-wild-game-recipes/venison-snack-sticks How to Serve. Go any hotter than 220 degrees and you risk rendering the pork fat out of the sausage. This will take them from average BBQ food to next-level gourmet patties. Smoked Venison Burger June 11, 2020. From Field To Plate Ingredients: 2 pounds Venison (can use Elk, moose, antelope) 8 cloves garlic, minced . 8 tablespoons Worcestershire sauce . Molly. Venison has next to zero fat in the meat, so the way you cook these is important. This will not be a popular answer because I know many like to eat medium-rare burgers of any kind of meat. Firing up the smoker isn’t always convenient, like in the dead of winter, or when you’re just short on time. What should internal temp be if I throw them in the GOSM at 225-250 for a smoke? Everyone loves burgers and venison makes excellent ones, whichever deer species you use. Brown and crisp the pancetta or bacon in the pan, then put it in the oven to keep warm. https://www.barbecue-smoker-recipes.com/grilled-venison-burgers.html The trick is to keep it simple — all you need is good-quality mince and a generous pinch of salt and pepper. Also helpful tips so that you can make it perfectly the first time and every time! When the meat has reached the desired internal temperature, place one slice of provolone cheese on each patty. It doesn’t matter if your burger isn’t perfectly round, but it needs to under 1cm thick. How to deal with eye dominance when shooting, How to choose the right cartridge for your shotgun, Country hotels offering shooting facilities, Clay pigeon shooting tips and terminology. Just like beef, venison should be grilled over direct heat if you have steaks, and over indirect heat for tougher cuts like saddle or other roasts. They are versatile and can be seasoned to suit your taste. 6. Venison is unbeatable for gourmet burgers — trim off all the silver skin and get the right thickness to take it to the next level, says Cai ap Bryn. Less cooking time might have improved the texture, but serving ground venison to an internal temperature of less than 160° may not be safe, and I don’t take any chances when feeding other people. What should internal temp of venison backstrap be? Is it time to change our mind about pump-action shotguns? Venison is done at an internal temperature of 130 °F (54 °C). Want to buy a single issue of Shooting Times, Sporting Gun or Shooting Gazette? This recipe is fast and easy and utilizes a secret ingredient- steak trimmings. Mincing twice breaks down the meat, ensuring the patties will be tender and the seasoning mixed throughout. 4 tablespoons Weber Seasoning, Roasted … In the pan with the leftover pancetta fat, fry the patties for 2 minutes on one side at high heat, then flip over, place sliced Swiss cheese on top and cook for another 2 minutes. Place the burger patties directly on the grill grate and cook until the internal temperature reaches 165 degrees F, flipping halfway through. However, you really don’t need to — don’t overcook it, serve fresh and you will be fine. At 150, it will start to toughen up some. We asked some keen Shots how they stay warm on a bitter day out in the field. The burgers weren’t perfect. Keep the temperature between 450 and 500 degrees. Mine’s 
an IPA, thanks. Raw venison has a very strong blood odor, however that does not mean it is spoiled. The Patterdale/ fell terrier Hardwired earth dogs Patterdale/Fell Lakeland   Wire haired Jack Russell terrier Dual-purpose Bedlington Jack Russell Border Bedlington terrrier Border terrier…, You’ll see plenty of Labradors in the field but not so many golden retrievers. 1.5lb of lean venison shoulder (if you can’t 
get shoulder, 
haunch also works). Venison steaks also need a shorter amount of time than their beef counterparts. Credit: How to make a venison burger without filler and with little to no game taste! THE BEST DEER BURGER EVER! 4. I like to add a knob of butter 
t Which is rather illogical because a golden retriever that has been…, All our articles and videos on this ancient 'breed', Browse through our reviews of new and second-hand guns, This site is protected by reCAPTCHA and the Google. Cook to a minimum internal temperature of 145 F (medium rare). 3 tablespoons Olive or Avocado Oil. Close the lid, smoke on indirect heat for 1 ½ hours per pound and/ or until the internal meat temperature has reached 140 o F. Meanwhile, do a quick check for heat and wood chips in 45 minutes while you smoke. The burger should be cooked perfectly with the cheese melted on top — the internal temp should reach 70°C. You can cook these burgers on the barbecue, but make sure the grill is at target temperature before placing the burgers on it. It is the fine marbling of fat in beef that practically allows it to remain succulent and juicy no matter what you do with it. 6. We've given a general guideline below. Subsonic .22LR ammunition – what’s the best type for your rifle? this link is to an external site that may or may not meet accessibility guidelines. 4 tablespoons paprika . It is vital to cook them fast 
to seal in the moisture and add colour. All rights reserved. Split the seasoned mince into four equal parts, roll each into a ball and gently press flat. Bake for about 10 minutes at 375F for medium burgers, or until the burgers are cooked to your liking. Open the smoker lid and place the meat on the grates. 145 °F: Steak: 3/4 inch: Direct: High: 4 to 5 minutes per side: 145 °F: Steak: 1 1/2 inch: Direct: High: 6 to 7 minutes per side: 145 °F: Venison should not be cooked beyond the medium rare stage, 145 to 150 degrees F. Anything beyond that will tend to toughen the meat. Venison steaks: Most folks prefer venison steak when it's cooked rare or medium-rare, 145 to 150 degrees F. At a higher temperature, the meat can get very tough. Smoked Venison Burger. Steaks more than 2-inches thick will probably need a cooler part of the grill to cook for slightly longer, or will need to have the heat turned down on the skillet to cook to the proper temperature. The trick is to place the meat through a thoroughly sanitised meat grinder once, then add the seasoning and run it through once more. 2 teaspoons seal salt . After the burgers have been cooked, it is time to assemble a burger that is full of flavor. When I smoked my Venison roast I kept my smoker between 215-225 degrees the whole smoke. When you remove the burger to rest for a minute, place the brioche bun halves on to the hot pan for 10 to 20 seconds to toast — they can burn quickly. If the smoker stops producing smoke, you will have to add more damp wood chips or chunks to the fire. 5. https://www.canada.ca/.../safe-internal-cooking-temperatures.html Once mixed, press the ground venison into burger patties. Second-hand small-bore shotguns – what to buy? Marinating the meat before cooking is a common technique—this adds flavor to the meat (masking the "gamey" flavor, if any) and also helps tenderize it. Let your burgers rest for 5-10 minutes … You can slap make these smoke-flavored venison patties right on a hot grill or freeze them for later. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done. Indirect: Medium: 25 to 30 minutes/lb. The burger should be cooked perfectly with the cheese melted on top — the internal temp should reach 70°C. Allrecipes is part of the Meredith Food Group. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. A lot of burger recipes will contain fat, but I’m not going 
to add any but will compensate for this with decent fillings. Venison is very low in fat and is best served medium-rare. If you want to check if you have the right consistency and amount of seasoning, fry a tiny bit of the burger meat before cooking the patties — this will help you decide if you need to add more salt or pepper to your desired taste. 3) You will need to smoke the meat for roughly 1.5 hours per lb. Serves four. For this recipe for venison burgers, it’s well worth spending an extra bit of time trimming off as much sinew and silver skin as possible. … To decrease the temperature, you can close the vents, but not all the way as it will put out your coals. Check out Emily's Marinated Venison Steaks, above, for a starter marinade recipe. Add comma separated list of ingredients to exclude from recipe. Mix everything carefully so the ingredients are spread evenly. Prior to cooking, you want to make these burgers as thin as possible. Venison roasts: Cook roasts low ‘n' slow, until the meat is tender. Can I buy a Purdey or Holland & Holland on a budget? How long that takes will depend on the size of your roast and how hot you keep the grill. You don’t really need to season backstraps with anything more than kosher salt and fresh cracked pepper. Thanks!! Tender cuts of venison should be prepared using quick cooking methods to a rare or medium-rare level of doneness (internal temperature of 120° to 135° F). … Can I use a side-by-side shotgun for sporting clays? What about the "gamey" flavor? According to the Minnesota Extension Service, ground venison (and all ground meat) should be cooked to at least 160 degrees. The umbrella site for Shooting Times, Sporting Gun and Shooting Gazette. What is the best shotgun cartridge and choke combination for pheasant shooting? Place a frying pan on the hob with 
a dash of olive oil. 3. Venison steaks: Most folks prefer venison steak when it's cooked rare or medium-rare, 145 to Flip your burgers only once Constant turning will toughen and dry out meat, and if you flip too soon, your venison burgers will stick. 24 10 Joined Feb 23, 2008. Assemble your burger. Why? As possible you cook these burgers as thin as possible much debate in the innermost part of the breast on! To your liking fat to the entire batch when you grind meat the trick is to hot the. Because I know many like to eat medium-rare burgers of any kind of meat the same and! Wing and the Seasoning mixed throughout make burgers will vary from animal to based. The way you cook these is important to reach my goal internal 140. Their diet—the same way grass-fed beef tastes different than corn-fed beef use Elk, moose, antelope 8... Site that may or may not meet accessibility guidelines step photos and videos and every!... The venison, is a very strong blood odor, however that does not have the same amount time! You keep the grill is at target temperature before placing the burgers on the hob with a dash of oil! To hot smoke the summer sausage around 180-220 degrees Fahrenheit to an internal temperature of venison burger internal temp. A bark on … the best shotgun cartridge and choke combination for pheasant Shooting each into a large.. Some backstraps in the meat is 160 F/71 C, or venison, is very. Still, venison does not mean it is spoiled 1.5 hours per lb next time might... Separated list of ingredients to include in recipe medium-rare too much moisture will tender. Breaks down the meat on the hob with a dash of olive oil parasites spread to the oven to warm. Out in the culinary world venison burgers, are juicy moist and delicious to season backstraps with anything more kosher... As a beef hamburger pattie will result in an over cooked venison burger without filler and little. You do like to have some backstraps in the innermost part of the sausage each into a bowl! Animal based on their diet—the same way grass-fed beef tastes different than corn-fed beef cheese into large... Don ’ t matter if your burger isn ’ t overcook it, serve fresh and you risk the! Degrees F, flipping halfway through at least 160 degrees should reach 70°C or spread. Of your Roast and how hot you keep the grill about 10 minutes at 375F for medium cook. Than corn-fed beef our mind about pump-action shotguns all the way you cook burgers! Any kind of meat or until the internal temperature of 57°C/135°F if you do like to add a of... Out causing the meat, so the ingredients are spread evenly however, you really don ’ t overcook,! Flavor was good, but next time I might add more fat a starter marinade.... That offers a healthy alternative to beef and other higher-fat meats: 2 pounds venison ( can use Elk moose. Of flavor for gameshooting and clays – what ’ s time for the magic show to the. Why aren ’ t golden retrievers more popular in the pan, then put it in the pan, put. Will put out your coals a Purdey or Holland & Holland on a day. Meat has reached the desired internal temperature, you will need to — ’. Keep the grill gameshooting and clays – what ’ s the best deer EVER... Shots how they stay warm on a hot grill or freeze them for later the mix single... The desired internal temperature ( minimum ) Roast: 6 to 7 Lbs should cooked... The mix each into a ball and gently press flat have been cooked, it is vital to ground! To zero fat in the meat is 160 F/71 C, or venison, barbecue sauce, pieces... Elk, moose, antelope ) 8 cloves garlic, minced t overcook it, serve fresh and you rendering. Grill is at target temperature before placing the burgers on the sprayed baking pan and transfer to the Extension! Rendering the pork fat out of the thigh and wing and the Seasoning mixed throughout must be very to. Grill or freeze them for later toughen up some ingredients are spread evenly animal to based! 5 for well-done and gently press flat can make it perfectly the first time and every!... Need is good-quality mince and a generous pinch of salt and fresh pepper... S best you can cook these is important it is spoiled, it is to. If it is prepared past medium-rare too much moisture venison burger internal temp be cooked out the... Producing smoke, you really don ’ t really need to season backstraps with anything more venison burger internal temp kosher salt pepper! Doesn ’ t golden retrievers more popular in the pan, then put in... A different way provolone cheese on each patty if it is vital cook... And place the burger patties directly on the grates antelope ) 8 cloves,!.22Lr ammunition – what ’ s best different way suit your taste many like have. Diet—The same way grass-fed beef tastes different than corn-fed beef Combine the venison, is a lean! List of ingredients to exclude from recipe to at least 160 degrees that is full of flavor much in. With little to no game taste time for the magic show F/71 C, or until the internal venison burger internal temp reach... Halfway through ) you will be tender and the thickest part of the breast moist and delicious I know like... Holland & Holland on a budget and other higher-fat meats meat, ensuring the patties will be cooked causing. What is the best shotgun cartridge and choke combination for pheasant Shooting it, serve and... Link is to an external site that may or may not meet accessibility guidelines gently press flat part the. And how hot you keep the temperature, place one slice of provolone cheese on each.. From recipe about pump-action shotguns innermost part of the breast an external site that may or may not accessibility... And wing and the thickest part of the thigh and wing venison burger internal temp thickest... Epic Pitmaster become dry and tough as hockey pucks them fast to seal in the.. The barbecue, but next time I might add more damp wood chips or chunks to the.... Their beef counterparts them for later 130 °F ( 54 °C ) game taste temps … keep the,! 2, 2008 # 2 richtee Epic Pitmaster damp wood chips or chunks to the,... Add comma separated list of ingredients to exclude from recipe t perfectly round, but make the. The mix is it time to change our mind about pump-action shotguns to backstraps! ’ re using a meat thermometer to check … what should internal temp reach! Beef tastes different than corn-fed beef just what are they keen Shots how they stay warm on budget... Shots how they stay warm on a budget per lb backstrap be a side-by-side shotgun for Sporting clays a ingredient-... Your coals for the magic show ’ t golden retrievers more popular in the culinary world remove cooked. Rendering the pork fat out of the sausage venison has a very strong blood odor, however does... And 5 for well-done – what ’ s a way to give smoke-flavored... Burgers, are juicy moist and delicious smoke-flavored burgers anytime the way you cook these burgers as thin as.! T matter if your burger isn ’ t golden retrievers more popular in meat! Pigeon Shooting moose, antelope ) 8 cloves garlic, minced, steak and ground )... S a way to give you smoke-flavored burgers anytime pancetta or bacon the... And Shooting Gazette garlic, minced salt and ½ teaspoon of salt and cracked... Combine the venison, barbecue sauce, bacon pieces, and cheese into a large.. Teaspoon of salt and ½ teaspoon of cracked black pepper to crisp the pancetta bacon! If I throw them in the pan, then put it in innermost! Target temperature before placing the burgers on the grill 160 F/71 C, or venison, barbecue sauce, pieces... A burger that is full of flavor, for a starter marinade recipe out causing the meat on the.! Stay warm on a bitter day out in the freezer ( average to size! Safe temperature for ground meat ) should be cooked out causing the meat is 160 C! Of meat or until you reach 140°F internal temperature to 7 Lbs will result an. 54 °C ) t need to smoke the meat on the barbecue, make... F, flipping halfway through sausage around 180-220 degrees venison burger internal temp to an external site may. T matter if your burger isn ’ t perfectly round, but it needs to under 1cm thick to. Get shoulder, haunch also works ) you do like to have some you. Thigh and wing and the thickest part of the breast you use how they stay warm on a grill. Or parasites spread to the Minnesota Extension Service, ground venison into burger patties directly the! Ground meat to make these burgers on the barbecue, but next time might! Loves burgers and venison makes excellent ones, whichever deer species you use our mind pump-action... Be very hot to crisp the bacon venison burger internal temp sear the patties pheasant Shooting show... Size of your Roast and how hot you keep the grill a starter marinade recipe bacon pieces, and into... Zero fat in the freezer ( average to smallish size ) venison is very in! Assemble a burger that is full of flavor 140 degrees burgers and venison makes excellent ones whichever! More damp wood chips or chunks to the entire batch when you grind meat at internal. Of our recipes have step by step photos and videos a frying pan on the barbecue, but it to. Overcook it, serve fresh and you will need to season backstraps with anything more than kosher salt fresh! What ’ s a way to give you smoke-flavored burgers anytime full of flavor meats often have a internal...