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How did you cook venison today?

Venison burgers

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this one time i got stuck in Ohio for 8 years. it was miserable but i did enjoy the chili. anywho this is Hank Shaw's chorizo made with a venison/pork fat mixture smoked over pecan wood topped with a venison copy cat skyline chili recipe to make cheese coneys.
 
IMG_0437.jpegIMG_0441.jpegIMG_0438.jpegIMG_0439.jpegIMG_0436.jpegDecided to pan sear some venison burger in the cast iron (finish in the oven)

Seasoned burger
Coated with yellow mustard
High heat in the cast iron on stove top
Finish in oven
Sharp cheese
Mayo
Two over easy eggs seasoned with salt and pepper still runny yokes
Sugar free ketchup and sauce
 
Top round with salt and “peppercorn medley”, which is black, white, green, and pink peppercorns mixed together in one grinder from Wally. That shnizz is the shnizz. Really complex peppery flavor, make you go “who gave my pepper crack AND steroids?” 415 degrees for 12-15 minutes per side, used a few sprigs of fresh garden sage to baste with garlic, butter and olive oil, 385 degrees for another 9-12 minutes per side and keep basting every 6-7 minutes.
Pull at 125-130 internal and cover to rest, about 10-15 minutes. Slice 1/4-12” thick.
Didn’t grab a pic cuz I was babysitting and cooking in tandem.
 
DelaWhere_Arrow said:
Top round with salt and “peppercorn medley”, which is black, white, green, and pink peppercorns mixed together in one grinder from Wally. That shnizz is the shnizz. Really complex peppery flavor, make you go “who gave my pepper crack AND steroids?” 415 degrees for 12-15 minutes per side, used a few sprigs of fresh garden sage to baste with garlic, butter and olive oil, 385 degrees for another 9-12 minutes per side and keep basting every 6-7 minutes.
Pull at 125-130 internal and cover to rest, about 10-15 minutes. Slice 1/4-12” thick.
Didn’t grab a pic cuz I was babysitting and cooking in tandem.
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Sounds delicious, I am a big fan of Steak Au Poivre. I am going to save a chunk of back strap for some pepper love this fall.
 
IMG_5656.jpegMy wife and I took the same meat and put it over garden-fresh mashed potatoes (leftover so maybe not totally “fresh” lol) and garden cayennes with roasted sprouts.
These are actually a hybrid pepper, Dragon Cayenne F1. They’re a cross between a cayenne and a Thai chili and they’re my favorite garden pepper.
 
Made venison jerky today using five pounds of ground. Mixed the cure and seasonings at 7am, let it sit all day in the fridge till 7pm, then pushed it into strips. Then 9hrs in the dehydrator at 160 degrees.
 

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gcr0003 said:
Ground venison, onion, garlic, melted provolone and Tilamook cheddar, topped with family made sweet heat peppers on a very ok Walmart ‘sub roll’. It’s like a cheesesteak poboy? View attachment 106952
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Dude it looks REAL good! I’d fry an egg right now and throw that on top for breakfast.
Lol you get the pass on those peppers cuz they’re roasted and not green bells. Kudos btw cuz that’s one of my favorite cheesesteak toppings.
I do a lot of this type of cheesesteak/chopped cheeseburger stuff with ground venison.
I also worked in a few cheesesteak and hoagie shops in the greater Philly area, and that looks closer to a cheesesteak or chopped cheese than most of the crap ass “Philly cheesesteak” trash you see on menus.
If you wanna do a venison cheesesteak and you don’t have a deli slicer, use a hunk of backstrap or one of your sirloin/ham muscles and put it par-frozen or thawed-but-chilled-firmly through a mandolin. You COULD use a sharp sushi knife or something like that, but the thinner the better. We’re talking wet tissue thin.
The roll is always the catch when making homemade hoagies and steaks. The Italian hoagie rolls in the bread aisle have been decent and so are the Pepperidge Farm ones. I’ve tried all the local grocery store “sub rolls” and they’re whack.IMG_5088.jpegThese are homemade cheesesteaks (beef, not deer) I made on our Blackstone griddle. My wife is the green bell peppers, but she lived in the Philly area for 6 years so she has taken her share of flack about them and stands firm lol. She knows she’s wrong and keeps trucking (so east-coast of her, it warms my soul).
Anyway, yours look pretty similar and very freaking delicious. Mines are on the Pepperidge farm seeeded hoagie rolls. They beat the socks off the Wally World rolls, trust me. A local bakery or sandwich shop might sell you their rolls too, so ask around, and if you’re fortunate enough to have an Italian deli or a place that makes po’boy rolls, you’re a lucky duck.
Also, you might prefer dicing your onions, it’s a texture thing. Maybe not.
My brother prefers to chop his roasted peppers into the meat and cheese, my dad lines the roll with them, I line the top. All personal preferences.
 
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