Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, juicy venison burgers in a skillet. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Juicy venison burgers in a skillet is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Juicy venison burgers in a skillet is something that I’ve loved my entire life.
If using the same pan I do add some oil in it to fry with because of how lean the meat is. A regular cast iron skillet you wouldn't need the extra oil probably. Making perfect venison burgers isn't hard. All you need to do is add a bit of fat and a few flavors to make this underrated meat shine on burger night.
To begin with this recipe, we have to prepare a few components. You can cook juicy venison burgers in a skillet using 7 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Juicy venison burgers in a skillet:
- Make ready 2 pounds ground venison
- Take 3 egg yolks
- Prepare 3 tablespoon left over bacon grease (i said they are juicy not healthy)
- Get splash soy sauce
- Prepare seasoning salt
- Make ready pepper
- Get garlic
Crumble venison and beef over mixture and mix well. In a small bowl, whisk the ketchup, brown sugar, Worcestershire sauce and mustard until blended. Venison burgers sizzling in the pan. The Cut: Ok, we know we are using left over bits and pieces that were too small to save as anything else.
Instructions to make Juicy venison burgers in a skillet:
- Mix bacon grease and rest of spices and egg yolks in the meat and make into patties about 1/2 inch thick
- Fry in skillet the one I used is pictured. 6 minutes on each side. If using the same pan I do add some oil in it to fry with because of how lean the meat is. A regular cast iron skillet you wouldn't need the extra oil probably. I DO NOT recommend using a non stick pan for this as they will not brown the meat and will dry them out faster
Venison burgers sizzling in the pan. The Cut: Ok, we know we are using left over bits and pieces that were too small to save as anything else. Keep in mind though, better meat makes a better burger. When I butcher my deer, I like to keep two or three different bags going for my trim pieces. I fill them according to the quality of the cut the.
So that’s going to wrap it up with this exceptional food juicy venison burgers in a skillet recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
