KAMPFIRE KOOKIN’ WILD THANGS

DEER BURGERS RAY’S WAY
2 lbs. plain deer (venison) burger (no ground pork added)
1 envelope of dry onion soup mix
1/2 cup water
Lightly greased griddle
Mix deer burger, onion soup mix, and water together. Make the deerburger into eight 1/4 lb. balls. Split and open a quart-size plastic Ziploc bag down the sides and lay it on a saucer. Open the baggy and lay one quarter pound ball of meat mixture on the bottom of the plastic bag. Close the top of the bag over the meat ball. Lay another saucer on top of the meat and press down firmly until the meat patty is almost the size of the saucer. Open up the plastic and peel the meat patty off the plastic and lay it on your hot (400 degree) griddle. Make the rest of the meat into patties and fill the griddle surface with the patties. Fry until the meat is cooked half way through. Turn patties and finish cooking. Meat should be just pink inside and there should be little if any grease to contend with.
Serve up like regular hamburgers with your favorite condiments (salt, pepper, garlic powder, mustard, mayonnaise, horsey sauce, ketchup, hot sauce, sliced onion, sliced cheese, sliced tomatoes, pickle slices, relish, etc.)
OR
Make the burgers twice as big (1/2 lb.). Fry as above and serve up as Salisbury steaks. Make gravy with one or two cans of condensed cream of mushroom soup mixed with one quarter to one half can of milk or water per can of soup. Heat and serve over the ‘steak’. This dish should be served up with mashed potatoes and a cooked vegetable. Add a tossed salad and a dessert for a Grand Wild Meal.

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