Easy and Delicious Recipes
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Depending on your preference, this venison burger meal can be made on the stovetop or the grill. I gave each of them directions. I have included cooking durations and internal temperatures to assist you in achieving your ideal level of doneness!
My friend likes his venison burgers medium, which takes approximately 8 minutes, while I prefer mine medium-well, which takes about a minute longer.
After the huge success with my Elk burger recipe, it is time for this amazingly delicious Venison Burger recipe.
Also, be sure to check out these fantastic burger recipes: Authentic Mushroom Swiss Burger Recipe, Blackstone Griddle Juicy Smash Burger Easy Recipe, and this fantastic venison backstrap with marinade!
Venison burgers are similar to beef burgers, except they’re made with ground deer flesh rather than beef! Because deer is quite lean, I advise preparing them similarly to beef burgers but also adding a little more oil.
To add fat and smokey flavor to my ground venison, I prefer to add finely chopped uncooked bacon, which results in juicy and delectable deer burgers.
Bacon. Fat is required for a venison burger! The venison patties will be dry if you don’t add fat. Bacon is a fantastic addition. It adds pig fat to the dish while also providing flavor! Besides the excellent flavor, bacon cooks well into the burgers, and you won’t even notice it’s there!
Egg. Venison burgers don’t stay together as well as ground beef because of the lack of fat. One egg acts as a terrific venison burger binder, preventing the patties from falling apart.
Butter. I prefer to use butter for cooking venison burgers since it adds a lot of flavor and fat. Oil or lard might also be used.
Worcestershire. The Worcestershire’s acidity helps balance the venison’s gamey taste.
Increase the fat content! Venison is a lean cut of meat. In fact, the deer I just purchased had almost no fat. Unlike ground beef, which is typically 80 percent protein and 20% fat, ground venison is nearly all protein.
I like to incorporate raw bacon into my venison burgers to keep them moist—the bacon pairs well with the ground venison, resulting in juicy, delicious burgers.
Except for the delightful, slightly smokey flavor, you won’t even notice there’s bacon in this patty recipe!
I enjoy using mason jar rings to distribute and shape burgers equally. One pound of burger fills four mason jar rings to the brim.
Turn the rings over and stuff the meat into each one. Then, remove the ring with the ground venison inside by flipping it over. It’s fantastic!
Here are some approximate cooking times for venison burgers:
Here are some estimated temps if you’re using a meat thermometer:
For cooking venison burgers, cast iron skillets are ideal! Cast iron effectively distributes heat, allowing you to obtain a great sear on the exterior of the patties while keeping the insides well cooked.
Use the best pan you have if you don’t have a cast iron skillet. I only advise against using a nonstick pan since the burgers won’t get as great of a sear.
Burgers can be grilled just as easily as they can be cooked on the stove. For example, grilling a venison burger to medium will take around 8 minutes.
This is how you do it:
Smoky aioli is wonderfully tasty and simple to create. It goes great with this venison patty recipe, which I strongly suggest!!
All you’ll need are a few materials that you likely already have on hand.
All you have to do now is combine all the ingredients, and you’re done! Cover the bottom buns with a thick coating of aioli, then top with a venison burger and your preferred toppings!
You may keep raw venison burgers in the refrigerator for up to two days.
Cooked venison burgers may be kept in the refrigerator for 3 to 4 days.
To store venison burgers, form them into patties and layer them with parchment paper squares between them. Then, put the burgers in a Ziploc bag or a sealed container. Store for up to 3 months in the freezer.
Refrigerate the burgers overnight before cooking them according to the recipe’s instructions.
I prefer to reheat burgers on the stove. Sear on both sides for approximately 1-2 minutes each side, or until cooked through, in a pan with butter over medium heat. This will result in a well-done burger, so bear that in mind.
Yes! The uncooked burgers can be shaped into patties and kept in the refrigerator for up to two days.
Lay squares of wax paper between each raw burger to prevent them from sticking together.
When you’re ready to cook, take it out of the fridge and follow the instructions below.
Ground venison burgers stay together well with additional fat, such as bacon and one egg.
I also suggest letting the burgers sit for 10 minutes once they’ve been made into patties. This makes it easy to move them to the burner or grill without them disintegrating.
For venison burgers, any sort of cheese will do, but for extra taste, I recommend choosing a strong cheese like sharp cheddar. Smoked cheese, such as smoked cheddar or smoked gouda, would also taste delicious!
I suggest putting cheese, lettuce, pickles, and chipotle aioli on your venison burgers! The smokey taste of the chipotle aioli complements the venison nicely. Tomatoes are also a delicious venison burger addition, but they may become messy!
Due to the leanness of venison, deer burger patties are sometimes dry and chewy. Therefore, for deer burger meat, I propose a ratio of 80 percent lean to 20 percent pork fat.
Venison patties are lower in fat and higher in protein than beef, making it a healthy choice.
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Smoky Aioli
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This convenient and simple Greek Lemon Rice recipe makes four servings of delicious Greek Lemon Rice (also known as Greek Rice Pilaf). This meal is zesty, summery, and filled with flavor from sautéed onions, garlic, Mediterranean herbs, seasonings, and lemons! It’ll be ready in half Read More
After being marinated in a liquid combination with spices and seasoning, London Broil is a wonderfully soft piece of beef that is broiled in the oven. A sumptuous supper that’s simple to prepare!
London Broil is a quick, budget-friendly, hands-off supper that’s excellent for weekday evenings or holidays. It has a little prep time and yields enormous, tender, juicy rewards. This flavorful London Broil recipe includes a simple tenderizing marinade as well as cooking suggestions and ideas for this less costly cut of beef. Expect to have your taste senses titillated as your wallet stays full.
Don’t be fooled by the name; London Broil isn’t a type of steak, and it wasn’t even invented in London! Instead, this American cuisine refers to a steak-cooking procedure or a steak cooked in that manner.
The London Broil is a tough piece of beef (often a flank steak or top round) that has been marinated until delicious and tender before being broiled to medium rare. The steak is left to rest after being grilled before being thinly cut across the grain. Isn’t that impressive? Yes, it is. It is, however, exceedingly simple to prepare.
In the 1950s and 1960s, London Broil became immensely popular in the United States. The American taste enjoyed higher levels of acidity during the time, and vinegar and lemon juice were used on almost everything! The London Broil is no different.
According to conventional recipes, the marinade comprises lemon juice and balsamic vinegar, but I’ve toned it with soy sauce and complemented it with brown sugar. The outcome is a tangy, flavorful London Broil with a hint of sweetness.
This tasty, delicate, and comforting London Broil will amaze your friends and family. You simply won’t make a mistake with this amazingly marinated and cook steak cut. The meat is broken down and heavily flavored after being marinated in a sauce that is sweet, salty, and spicy. In addition, this London Broil is really easy to prepare and cook.
Despite being known for being broiled, London Broil is not normally the type of beef. Ask your local butcher or look for a London Broil round steak label when buying your London Broil. This steak will appear tough at first, but it will soften as it marinates.
After marinating the steak, broil it in the oven on high for a couple of minutes at a time, turning it halfway through. Allow it to rest before cutting, then slice across the grain to make it simpler.
This London Broil dish is quick and easy to prepare, taking only a few minutes on each side to cook. To prepare a whole dinner, add potatoes and green beans. Your guests will fall in love with this lavish, stunningly delicate London Broil from the first bite. It’s a tried-and-true classic!
London Broil is not about a type of beef but rather a cooking technique. It’s commonly referred to as flank or top round steak, and it’s marinated overnight before being grilled at a high temperature. The flank or top round steak is a harder cut of beef, but then when marinated and broiled over high heat, it becomes soft and properly cooked.
Flank steak and top round are commonly available and should be easy to get at any supermarket. Both cuts may be found in the beef aisle of the supermarket or at the butcher counter. Flank steak is frequently packed with a marinade, so double-check the label — we just want the beef for this flank steak dish.
Look for a flank steak or top round that is uniformly dark red in color and has a good quantity of thin fat down the length of the muscle. Look for steak that is smooth rather than meat that has been improperly cut and has nicks or gouges from the skin being forcibly removed. Lastly, to minimize overcooking narrow ends, choose the steak with the most consistent thickness.
Uncooked steak should be kept in its original container until ready to marinade or moved to a freezer bag with all air squeezed out—store for up to three days in its original container.
London Broil may be kept in a container in the fridge for up to five days. Then, to avoid freezer burn, London Broil can be frozen in a sealed container with extra air pushed out or vacuum-sealed. Frozen steak may last up to three months in the freezer.
Allocate 4-8 oz. of steak per person as a basic rule of thumb. Therefore a typical flank steak will feed 4-8 people. You’ll need to assess the appetites of your diners (adults and children) as well as what else you’ll be offering alongside the flank steak.
The London Broil must be marinated for a minimum of 4 hours to take advantage of the benefits of the tenderizing characteristics. But marinate for 12 hours for the best results. However, if you marinate the steak for more than 12 hours, the acid in the marinade may start to damage the integrity of the flesh, making it mushy.
For this steak broiled dish, all the ingredients are mixed together into one sauce to marinade.
A London broil should be cooked to an internal temperature of 130-140 degrees for medium-rare and 140-150 degrees for medium to well done. Allow for a 5- to 10-minute rest period before chopping the meat into pieces. It will be able to absorb the flavors and cut more easily as a result of this.
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Today I will explain how to cook Motor City Pizza Costco in the oven, air fryer, and microwave. Together with the directions, I will go over some suggestions and tricks to guarantee you get that great pizza with a crispy crust.
To use the air fryer directions to prepare your Costco Motor City Pizza is the ideal choice to go for because it takes less time to cook and produces a superior crust, but the last choice rests entirely on you.
Frozen pizza is unquestionably a roulette; it can be very good or very bad. Although there are some fantastic frozen choices, many fall short compared to a restaurant-baked pizza that is sizzling hot to your home.
On the other hand, Costco’s new Motor City Pizza Detroit-style deep dish double pepperoni pizza is redefining many people’s perceptions of what frozen pizza can be. This pizza tastes so excellent that many Costco customers can’t believe it’s frozen.
According to Eater, the rectangular shape, caramelized thick crust, lightweight, airy dough, and substantial portions of gooey Wisconsin brick cheese distinguish Detroit-style pizza from its New York or Chicago rivals.
This pizza type is popular among pizza lovers because of its delicious and rich tomato sauce, substantial toppings, and crispy, gooey dough. Motor City Pizza Co.’s Detroit-style pizza also hit the mark with Costco customers.
Motor City Pizza is now on sale at Costco for a low price of $14.99 for a 2-pack of these substantial pizzas, which breaks down to $7.50 per pizza. If you like Detroit-style pizza, you should go to your nearest Costco warehouse and stock up on with as many pizzas as you can store in your freezer.
The Ultimate Meat deep dish pizza from Costco features Italian sausages, sliced and diced pepperoni, and bacon.
The ingredients for this Costco Motor City Pizza include a crust, soybean oil, sauce, pre-mix blend, yeast, sugar, flavored oil meld, cheese blend, and pepperoni.
Costco Motor City Pizza as well as other frozen pizza brands, are meant to be cooked from a frozen stage; defrosting the pizza before preparing it may result in a poor quality that you won’t appreciate.
Furthermore, freezing your Costco Motor City Pizza before cooking it may result in a mushy texture and the dough may be affected due to the thawing procedure.
No, according to Costco’s official website, you must cook the pizza to an internal temperature of 165 ℉ before eating it, and it should reach at least that temperature.
Choose one of the cooking techniques described in this article and follow the directions to prepare your Costco Motor City Pizza.
Begin by warming your oven to 425°F.
Then, take the pizza out of the plastic wrapping and leave it in the tray.
Put your Motor City Pizza on the middle rack, ensuring your baking tray does not come in contact with the oven’s edges or back.
Let your pizza bake in the oven for 19 to 21 minutes or until the cheese has melted.
Remove your cooked Costco Motor City Pizza from the oven, then remove it from the tray and begin cutting it.
Start by warming your air fryer to 400°F for around 5 minutes.
Remove your frozen Costco Motor City Pizza from its packing and put it in the air fryer basket. If you want a crispier crust on your Motor City Pizza, use the cooking spray for the basket of your air fryer.
Cook your frozen pizza in the air fryer for 6 to 8 mins or once the cheese is melted.
Lastly, remove your Costco Motor City Pizza from the air fryer basket with caution and serve it hot.
Start by unboxing your Costco Motor City Pizza and removing any wrapper. For the least amount of mess and trouble, place your frozen on a microwave-safe dish.
Microwave your Costco Motor City Pizza for 7-8 minutes.
The trick to achieving additional crispiness on your Costco Motor City Pizza crust is to preheat the stone or steel surface in your oven, then when it’s hot, put the frozen pizza onto the prepared surface, and you’ll end up with ultra-crispy crust.
However, if you prepare this Costco Motor City Pizza in an air fryer, ensure to coat the air fryer basket with cooking spray before dropping the pizza in; this will give your Costco Motor City pizza crust extra crispiness.
Place your cold Costco Motor City Pizza slices on a table plate to begin. Cover the plate with aluminum foil or parchment paper before wrapping it in plastic wrap.
Refrigerate the platter for up to 4 days.
Place the Costco Motor City Pizza slices on a plate once they have been chilled. Wrap the area with parchment paper, next with plastic wrap, and set it in the freezer.
Leftover Costco Motor City Pizza may be kept in the freezer for up to a month if properly preserved.
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Per Serving
380 calories, 40mg cholesterol, 19g fat, 830mg sodium, and 278mg potassium
Total Carbohydrate 35g, Dietary Fiber 2g, Sugars 4g, Protein 18g, Calcium 252 %, 2 % iron
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