I do something similar. I do red onion and poblano peppers diced up and mixed in. I have a question that is a bit off topic. Can I freeze a deer before I take it to the deer processor. My processor is closed the day after Thanksgiving and the weekend. Would have to take it in on monday. Deer would probably be killed monday or tuesday
I do something similar. I do red onion and poblano peppers diced up and mixed in. I have a question that is a bit off topic. Can I freeze a deer before I take it to the deer processor. My processor is closed the day after Thanksgiving and the weekend. Would have to take it in on monday. Deer would probably be killed monday or tuesday
Yes. You could also skin it and put the quarters in a cooler with ice. Let the melted ice drain and keep adding ice to keep the meat covered. We've done this many times.
Yup, that's the name of my recipe that I saw on line by a different name and lacked my final secret ingredient. I'm not much of a hamburger fan because it always seems to lack flavor. Not these! I'm a fan now! Even my husband said, "Wow. These are really good!"
1.5 pounds of ground meat (I prefer beef for this one but venison will work.)
1/2 onion diced well (I used my Ninja chopper to almost puree it.)
1/2 cup of cheddar cheese
1 teaspoon of basil, oregano, rosemary, parsely
1 teaspoon of soy and Worcestershire sauce
salt and pepper
a large spoonful of bacon grease melted. By spoonful, I'm talking like 1/8 cup, maybe less. (The first time I made this I doubled everything and used 1/4 cup of grease.)
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