I'm making venison burgers for dinner. What spices should I add to make them a little tastier?

Question

I love venison, just wanted to pep them up a little.

Answer 1

this is for a recipe using about a pound to a pound and a half of meat.

seasoned salt [about a teaspoon]

worcestershire sauce [2 teaspoons]

cracked blackpepper [1/2 teaspoon]

whipping cream or evaporated milk [2 tablespoons]

spread it over the meat as evenly as possible. mix with clean hands. grill. & vwa la. yummy venison burgers.

Answer 2

A good way to pep up venison is crushed fresh garlic. Also if it is a bit wild for the taste buds use a small amount of celery salt. If you like onion also chop a small amount very fine, and add to the meat before making patties....a dash of Lea & Perrins also is the best! Hope this helps, mine always turn out so good!

Answer 3

Gourmet Venison Burger Recipe


Ingredients

1/8 lb. sausage mild
1 lb. ground venison
Salt and pepper
1 egg
1 small onion
1 tbsp. bacon grease
1/8 tsp. thyme
1/8 tsp. oregano
1 small clove garlic, finely chopped
1/8 tsp. ground ginger
1/8 cup sweet cider

Directions:
Mix sausage and ground venison. Combine with remaining ingredients exceptr cider. Brown until almost done. Add cider and finish cooking.

SPECIAL VENISON BURGERS

2 lbs. ground venison
3/4 c. finely chopped onion
1 tsp. salt
1 c. grated American cheese
1 c. chopped pickles or pickle relish
1/2 tsp. pepper

Roll venison meat out on a sheet of aluminum foil as for pie crust. Cover 1/2 of the meat with cheese, onion and pickle mixture; season with salt and pepper. Fold over uncovered meat; seal edges. Wrap in foil; broil on grill. Serve on bun or plain.

Answer 4

honestly this may sound crazy but if you do it right it's venison heaven: use a food processer/blender to grind up bread crumbs, parmigiano reggiano cheese, crushed red pepper flakes, a little gralic, romaine lettuce (this is the main ingredient here) (or arugula leaves) and a tiny bit of extra virgin olive oil for texture together until like a paste, then add to the venison and cook. u pick the amounts; it varies from cook to cook but try to keep the paste to meat ratio lower than 1:4. this recipe is only really for if you want to experiment with venison

Answer 5

I go with a little garlic salt, some black pepper, and a couple dashes of worchetershire sauce, which I believe I just misspelled badly. Anyway, they always come out tasty. Oh, if you add an egg, that holds them together better (burgers work better when there's some fat in the meat).

Answer 6

It's a matter of taste, but I've had good results with Lawry's Seasoning or just a touch of lemon pepper.

Nicky (above me): Venison is deer meat

Answer 7

Garlic powder, onion powder, black pepper and 1 tbs of Worcestershire sauce per pound,I be over at 7:00 P M with a 12 pack of ice cold beer.

Answer 8

I like to add garlic,onion powder and soul seasoning. Enjoy!

Answer 9

Something to take the bite off. Make it less bitter.
Egg or cheese, marinate it in red wine.
Flour or bread crumbs - deer meat balls:-)))

Answer 10

garlic and fresh rosemary that you chop up real fine. depending on where you live and how creative you are, you could throw in a few juniper berries and chop them up really fine as well. yum yum!!