REC: Venison Burgers with Soy Sauce; Venison Meatballs
I have not made these, but they are from my Alabama Extension Service Wild Game Cookbook:
VENISON BURGERS
1 lb. ground venison
Garlic powder, to taste
1 T oil, optional
4 T soy sauce.
Shape venison into patties 1 inch thick. Sprinkle both sides with garlic powder. If fat was added to meat when ground, cook in ungreased skillet. Or, heat 1 T oil in skillet. As the burgers begin to fry, pour 1/2 to 1 T of soy sauce over each patty.
VENISON MEATBALLS
3 slices soft bread
1/4 c water
1 1/2 lbs ground venison
2 t salt
1/4 t pepper
2/3 C finely chopped onion
1/4 C butter
1 T flour
S & P to taste
3/4 to 1 C milk
Soak bread in water for 5 minutes. Break into small pieces, pressing out as much water as possible. Combine bread, ground venison, salt, pepper, and onion. Blend lightly but thoroughly. Shape into balls about 1 inch in diameter. Chill for 15-20 minutes. Brown on all sides in butter, turning frequently. Cover pan. Turn heat to low and cook for 15 minutes. Remove meatballs to another pan, and keep them hot. Add flour, salt, and pepper to pan drippings and stir well. Add milk, stirring constantly until thickened; then simmer 3 or 4 minutes. Serve gravy over meatballs. Serves 4.
