Summer is here and what better time to grill up some delicious venison bacon burgers! You might be wondering where the bacon is, this recipe has it inside the burger creating a great flavor!
One complaint I’ve heard about venison burgers is how dry they can be. Not this recipe! Big, juicy burgers full of flavor that go great with a beer on a beautiful summer day.
Click below to get the recipe!
This past weekend, I cooked up a batch of delicious and easy venison chili! With the cold winter months, nothing is better than a warm bowl of chili.
This is an easy recipe with only 7 ingredients.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 5
Calories: 333 per serving
You can simmer anywhere from 20 minutes up to an hour. I think the flavors develop more the longer you let it simmer. But if you’re rushing to get dinner on the table, 20 minutes will do!
The chili definitely has a kick to it from all the chile powder. I love spicy food. If you don’t, maybe add only a tablespoon of chili powder. I’m definitely an “eyeball” the measurements cook, so feel free to change what you’d like to your preferences. This is a great base chili you can really make your own.
To top it off, I add a nice dallop of sour cream. This helps cut down the spicy heat when you’re eating it. You can also add cheese, green onion, or olives.
A few weekends ago, I made my first venison meatloaf and it turned out incredibly delicious!
I hosted a “Friendsmas” dinner with several friends and made a feast of venison meatloaf, mashed potatoes, and green bean casserole (my personal holiday favorite). Meatloaf was one of my grandma’s specialties and I’ve always liked it. So I was excited to try out this recipe because I hadn’t eaten it in years. It didn’t disappoint!
The feast!
To make the meatloaf, I first needed to grind up some of the venison in my freezer. This meant I got to use my new meat grinder for the first time! I took out a couple packs of stew meat to thaw out so they’d be ready to grind.
I read the manual, it seemed easy enough so I started grinding the stew meat.
I ran it through a coarse grinder plate on the first pass through. Then, I switched it to the fine grinder plate on the second.
Over a pound of ground venison!
For the meatloaf, I followed this recipe. The venison weighed out to around a pound and a quarter, so I increased all the ingredients a bit.
Egg, crushed saltine crackers, barbecue sauce, onion, sage, steak seasoning, brown sugar, and Worcestershire sauce
Like my grandma always said, the only way to mix meatloaf is to get in there with your hands. I combined all the ingredients together and then filled a small loaf pan. It smelled amazing, but to make it even better you add some bacon strips on top.
Mine took almost twice as long as the recipe said to cook. An instant thermometer was a life saver cooking this one! Make sure the inside temperature is at least 160 degrees. I poured over the BBQ sauce mixture and viola!
Not everyone at the party knew they were eating venison. But they all said it was one of the best meatloafs they’ve had! Definite success!
One delicious venison meatloaf dinner!
I think the next time I make it, I’d form the meat into the rectangle shape on a baking sheet. That way you put full slices of bacon over the top and sides. And the entire meatloaf will be covered in the sauce that everyone said was their favorite part. I think the sage adds a really great flavor to this recipe so don’t skip that ingredient or swap it out!
Writing this post makes me want to cook this again, it was so delicious! This meatloaf is also great the next day between two white slices of bread with mayo. But it’s not likely you’ll have leftovers!
Try it out and let me know what you think!
Country Huntress 