Venison burgers provide protein and B vitamins.
Ground deer meat, also called venison, provides 4 percent more daily protein and 6 percent more iron than lean ground beef in a 4-oz. serving, with a little over half the calories, when you compare the nutrition profiles for each at World's Healthiest Foods. The Foundation adds that venison supplies 12 percent more B-12, almost twice as much riboflavin, and 14 percent more niacin than beef.
Instructions
1. Soak roast overnight in buttermilk.
2. Grinding your own venison lets you control quality.
Follow the directions to attach your meat grinder to your table or counter. Some meat grinders clamp to the table like a vise, while others use air pressure to stay attached. For vise types, position the grinder at one end of the table, with the grinder openings facing you. Unscrew the jaws of the vise until the grinder fits against the table.
3. Place one cardboard square between the tabletop and the upper jaw of the grinder, and the second one between the table and the lower jaw. Tighten the jaws until the grinder will not move when gripped and tugged.
4. Break the two pieces of bread in half and feed them through the grinder. This is the most effective way to ensure that no dirt or food residues remain in the grinder from the last time it was used. Discard the bread before you continue.
5. Cut the venison roast into 1-inch cubes after you remove the clear, silver covering on the muscle tissue and any fat or skin. Feed the meat into and through the grinder until it all comes out the other end into your large mixing bowl.
6. Thoroughly mix the fresh-ground black peppercorns, minced garlic, onion powder and Worcestershire sauce into the ground deer meat. Divide the meat into eight equal balls and press into patties. Lay patties on a large serving platter, separated by layers of wax paper or plastic wrap. Cover and refrigerate the meat.
7. Place iron skillet on the large burner of your stove. Pour 1-tsp. sunflower oil onto a wadded paper towel and wipe the entire inside of the skillet until it is coated with a film of oil.
8. Tie the rosemary and chives in a small bunch with kitchen string. Rub the herbs around the entire inside of the skillet, pressing hard enough to bruise them. Set the herb bundle aside and turn your burner on high. Heat the skillet until the oil becomes a shiny, black coating.
9. Add the remaining oil and heat for one minute on high. Place four of the venison burgers in the pan, making sure they do not touch. Sear the burgers on high for three to five minutes before turning them. Repeat searing and flip again every three minutes until your burgers are medium to well-done, according to your taste. Repeat for the next four deer burgers.
10. Remove the string from the herb bundle and chop the rosemary and chive. Top deer burgers with chopped herbs and serve on a second platter on a bed of fresh, mixed spring greens and thin-sliced Bermuda onion with toasted Kaiser or onion rolls.
Tags: percent more, deer burgers, deer meat, entire inside, entire inside skillet