Venison Cran-Burger

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Venison Burger with Cranberry Barbeque sauceTwo things happened this past Saturday. First, I started thinking about what kind of cranberry-type venison recipe I could come up with for November. Cranberries and venison are such a great combination! The I watched a re-run of Diners, Drive-in and Dives on the Food Network (my favorite channel!)—this episode featured a burger place that featured a scrumptious hamburger with a blueberry BBQ sauce. Light bulbs went off in my head. Berries. BBQ. Burgers. Venison burgers. Eureka!

Introducing my soon-to-be-famous Venison burger with cranberry BBQ sauce served with Aged Cheddar cheese. The cranberry BBQ sauce has just enough tang to balance the venison and the cheddar. So melt-in-your-mouth good. Rick is out hunting right now and I sent him the picture. He actually replied from in the tree…something to the effect that I better have saved him one!

 

: Venison Burger with Cranberry BBQ Sauce

: a perfect fall burger.

  • Cranberry BBQ sauce
    • 1 12 oz bag cranberries
    • ½ cup water
    • 1/8 cup diced sweet onion
    • 1/8 to 1/4 cup brown sugar
    • ¼ Tbs. tomato paste
    • ½ Tbs. steak sauce
    • 1 Tbs. red wine vinegar
    • 1 Tbs balsamic vinegar
    • 5 drops liquid smoke
    • ½ tsp. black pepper
    • ¼ Tbs. ground ginger
    • 2 drops hot sauce
    • 1/8 tsp. each tarragon, oregano, chili powder, thyme and paprika
    • 1 tsp. garlic salt
    • 1/2 tsp. dried mustard
    • 1/4 tsp. salt
    • liquid stevia, as needed
  • Basic Venison Burger
  • Aged cheddar cheese, sliced
  • Red onions, sliced
  • Kaiser rolls

  1. For the Cranberry Sauce:
    1. Place all ingredients, except stevia, into a stock pot and bring to a boil. Boil for 15 minutes or until the liquid is reduced to 1/3. Keep stirring to prevent the sugars from burning to the bottom of the pan.
      cranberry BBQ sauce ingredients on stove
    2. Remove from stove and allow to cool for about 15 minutes (this is to keep the blender from exploding on you).
    3. Place in a blender and puree.
      straining the cranberry bbq sauce
    4. Strain the puree through a fine mesh strainer, using a wooden spoon to press and strain the sauce.
    5. Refrigerate. This sauce will hold for a few weeks in the refrigerator!
    6. Yield 1 ½ cups
  2. To build the burger, slice the Kaiser rolls. Place one or two slices of the Aged cheddar on the roll. Place a burger over the cheese and add as much cranberry BBQ sauce as desired. Top with a slice of red onion.

The cranberry barbeque sauce is based on a recipe from the Shoalwater restaurant. It will keep in the refrigerator for several weeks.

Preparation time: 30 minute(s)

Cooking time: 8 minute(s)

Diet tags: High protein

Number of servings (yield): 4

Copyright © Susan Rose.

One Comment on “Venison Cran-Burger

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