Venison burgers
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
That's not a bad idea! Looking good!Venison burgers
Sent from my iPhone using Tapatalk
Looks almost as good as my turkey burgers lol That looks like good eatin!!I was inspired, however on this instance I didn't listen to Timer when he said don't drown your food. I love a bacon/ blue cheese / hot sauce burger. View attachment 104190
TAC venison Gorgonzola with wild ramps.
VT TAC was a great time. We found some killer ramps along the way!
View attachment 102977View attachment 102978View attachment 102979View attachment 102980View attachment 102981View attachment 102982View attachment 102983
There aint no burger on a turkey. Aint no freakin bacon either.Looks almost as good as my turkey burgers lol That looks like good eatin!!
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.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.
Dude it looks REAL good! I’d fry an egg right now and throw that on top for breakfast.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