Rick Black - Deer Burger Cookbook: Recipes for Ground Venison Soups, Stews, Chilies, Casseroles, Jerkies, Sausages

ACKNOWLEDGMENTS My thanks for help in furnishing data, photos, and for sharing their time, knowledge, and experience go to Mike Hoffman of Keystone; Randy Fox of National Studio; Brad Holland of the Holland Grill Company; the City of Burlington Iowa Parks and Recreation; Choppers Restaurant; Cosmo of the New Mix 107.3 radio show; Judith Schnell of Stackpole Books; Terry Lee for my computer support; Bill Hayman and Jim Hartschuh of Vista Bakery for support of my writings; and the Iowa Department of Natural Resources. A special note of thanks also to Amy Lerner for editing the manu script through all its convolutions with patience and insight and gentle firmness. There are a number of others Id like to thank, good hunting and fishing companions of years gone by. I only wish they were still here so that I could acknowledge the woods lore lessons they passed on to me, some of which are passed on to you in the following pages. Finally, I am ever so grateful for the ongoing love and support of my familyBecky, Shaena, and Travisfrom whom Ive stolen time to work on this project. B. SOUPS
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STEWS When it comes to the cold days and chilly nights of a Midwestern winter, I cant think of a more enjoyable experience than sniffing the aroma of a good soup or stew cooking in a Dutch oven. SOUPS
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STEWS When it comes to the cold days and chilly nights of a Midwestern winter, I cant think of a more enjoyable experience than sniffing the aroma of a good soup or stew cooking in a Dutch oven.

Many hunters look forward to coming home or back to deer camp and sitting around a wood-burning stove with a pot of deer burger chili simmering on top. You can taste the love and pride in each spoonful of a good bowl of soup. I have put together some of my favorite soup and stew recipes here. Although you may find several types of soups with similar names such as chili, please read and try each one, because each will have its own flavor and each is truly delicious. Speaking of chili, I dedicated a whole chapter to all my favorite chili recipes for your enjoyment! Remember, soup should be as much fun to make as it is to eat, so try them all with friends and family. R. involved with cooking his venison harvest. involved with cooking his venison harvest.

Uncle Buck Burger Soup 1 pound deer burger 2 small chopped white onions 48 ounces tomato juice 1 cup water 1 can cream of mushroom soup teaspoons basil teaspoon dill weed teaspoon Italian seasoning teaspoons marjoram teaspoon oregano 2 bay leaves 10 ounces frozen peas 8 ounces dry noodles Salt and pepper to taste Saut the ground venison with onions. Add the tomato juice and water. Stir well and simmer on low for about 5 minutes. Add the cream of mushroom soup and seasonings. Bring to a boil. Add the peas and noodles.

Simmer on low heat for about 30 minutes or until the noodles are tender. Yankee Venison Stew 4 pounds deer burger 1 cup diced onion 14 diced potatoes 5 diced carrots 1 cup chopped celery cup barley 9 cups water 2 tablespoons salt 3 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon dry parsley 1 tablespoon beef bouillon 1 cup brown gravy 2 bay leaves In a large pot or Dutch oven, brown the venison and drain the fat. Add the venison back to the pot and add all remaining ingredients. Cook on medium heat until the vegetables are tender. Great with buttermilk biscuits! Colorado Dump Soup 1 pound deer burger 4 beef bouillon cubes 10 ounces tomato sauce 3 quarts water teaspoon garlic salt 1 teaspoon ground black pepper 1 large chopped yellow onion 1 tablespoon basil 1 tablespoon parsley flakes 1 10-ounce can mushrooms, chopped 3 10-ounce cans mixed vegetables pound egg noodles 1 10-ounce can tomatoes, chopped Dump the water in a large cooking pot and bring to a boil. Add the bouillon cubes, tomato sauce, garlic salt, pepper, parsley, onion, and basil.

Place the venison in a medium-size cooking pot, and cook on medium heat until no longer pink. Drain the fat, and add the cooked venison into the large pot. Simmer for about 10 minutes on medium heat. Add the vegetables, mushrooms, tomatoes, and noodles. Cook the soup on medium heat until the noodles are tender. Deer Camp Chowder 1 pound deer burger 14 ounces diced tomatoes 1 small chopped white onion 3 sliced potatoes 3 tablespoons flour 2 tablespoons chili powder 3 minced garlic cloves 1 chopped green bell pepper Salt and pepper to taste Saut the deer burger in a large pressure cooker.

Add the tomatoes, onion, potatoes, garlic, green bell pepper, salt, and pepper. Mix thoroughly. Cover securely and cook on high until steam is created. Place a weight on the cover stem. When the weight begins to rock, turn the heat down to medium to allow the weight to rock gently and cook for about 10 minutes. Cool the pot by passing cold water over the cover, and remove the weight carefully.

Open the cover carefully after the steam has been totally vented. Make a paste from the chili powder and flour, and add to pressure cooker. Heat on medium, uncovered, and serve hot. 10-Pointer Spicy Venison Potato Soup pound deer burger cup chopped yellow onion cup chopped celery 1 16-ounce can chopped tomatoes 2 cups potatoes, peeled and diced 1 cup beef broth 2 cups water 1 tablespoon chili powder teaspoon garlic salt 1 tablespoon Worcestershire sauce 1 cup cooked peas Brown the venison burger in a large saucepan, and drain the fat. Add the onion and celery. Cook until the veggies are tender and crisp.

Stir in the tomatoes, potatoes, broth, water, chili powder, salt, and Worchestershire sauce. Cover and cook until the potatoes are tender. Stir in the peas, and simmer for about 5 more minutes. Serve hot. Timber Vittles (Venison Goulash) 1 pound deer burger 10 ounces stewed tomatoes 10 ounces tomato sauce 1 16- to 20-ounce package pasta shells 1 cup green onions 10 ounces drained mushrooms 1 chopped green pepper tablespoon garlic salt Black pepper to taste In a large pot, brown the deer burger with onions. Drain.

Add the tomatoes and tomato sauce. Simmer for about 20 minutes on low heat. While meat is simmering, cook the macaroni according to the package directions. Drain and add the macaroni and remaining ingredients to pot. Simmer for another 15 minutes and serve hot. You can add vegetable juice if dry.

Deer Stock Soup 2 large deer bones, cracked 2 pounds lean deer burger 1 chopped white onion 3 cups long rice teaspoon nutmeg 12 crushed peppercorns tablespoon smoked salt 7 cups water 1 cup lager beer Crack the bones after removing meat. Place in a large pot with the water and beer. Add seasonings. Bring to a boil, and then cover and simmer on low heat for about 3 hours. While stock is simmering, brown the venison and onions in a large skillet and drain the fat. Strain stock through a tea strainer and then through a cloth to remove any particles.

Add the stock, cooked venison, and onions to stock pot. Add the rice and remaining ingredients. Simmer until the rice is tender, adding more rice and liquid if needed. Salt and pepper to taste and serve hot. Smokey Mountain Venison