Homebrew and Venison Burgers – life is just too damn good!

Last night I made a variation of my famous hamburger recipe using some ground venison from a deer my son shot a few weeks ago. To aid in the process and because I didn’t have to drive, I had 2 pints of my IPA, just an OK IPA but still drinkable, and two pints of my Dirty Honey Blonde Ale, it gets better the longer it sits. It has just a hint of a banana flavor from fermenting too warmly at 75-76 degrees F. I need to solve that problem for future batches(CFO must approve the expenditure though). The current batch of pumpkin ale has benefitted from cooler temperatures and I chose yeast that works well at that temperature.

The burgers – the last grilling effort resulted in burgers that tasted great but did not hang together as well as they should have. This time around I used 2 lbs. of venison, two eggs, A1, Worcestershire, Lawry’s Seasoning salt and Garlic salt. I put the eggs and sauces in a blender for a bit to mix them well and added to the meat. Seasoned, mixed well and formed into 6 – 1/3 lbs. Bambi burgers. They were just simply awesome and made better by the pleasure of my homebrew.

Burgers almost ready!

Burgers almost ready!

DSC_2377

Dirty Honey Blonde Ale needing my attention.

Sizzling away. They smell so good!

Sizzling away. They smell so good!

In the kitchen now - Burgers were great!

In the kitchen now – Burgers were great!

Drink local or make your own!

Drink Responsibly!

TTFN

Bishop

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3 comments on “Homebrew and Venison Burgers – life is just too damn good!

  1. Oh BOY! I’ll be right over!! 🙂

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