Don’t let the wild game aspect intimated you. These venison burgers are super simple to make, but pack a punch of complex flavor.
Bill Jordan has always loved to hunt and fish. One afternoon as he sat in his parents front yard under a large Oak tree he began to sketch. With amazing detail, the Oak’s bark came to life as he layered flowing leaves and branches over the linear pattern of the bark; it created a 3-dimensional pattern that would match various types of terrain. This type of camouflage wasn’t available back in 1986, so Bill scrambled to get a couple outfits made up for the SHOT Show. Retailers were entranced and overwhelmingly interested in his pattern. However, production of the gear was hard for Bill’s small company, there were unable to produce on a large scale. He asking the buyers who they would like to manufacture his camouflage and they introduced him to one of the largest manufacturers in the industry. Thus, his first licensing agreement was born and the rest is history. Bill Jordan and Realtree are true pioneers; their innovation and vision have helped hunters across the world vanish into forests, fields, and mountainsides to achieve immeasurable success.
Two trail-blazing brands unite, Traeger, inventor of the original wood pellet grill and Realtree, the original innovator of hunting camouflage concealment have created a collection of products designed to complement the outdoor and epicurean lifestyle. We’ve partnered up to create the best in outdoor equipment and outdoor cooking tools, the Big Game products will revitalize your game meats and help you share your love of the outdoors with family and friends.
Whether you shot it bow hunting or with your grandfather’s firearm, big game meat tastes delicious when cooked over flavorful 100% natural hardwood. From turkey, deer, or elk, to moose and bison, Traeger wood-fired smoke enriches the natural and primal flavor of any big game meat. So fire up the Traeger and grab a recipe that we’ve created specifically for the hunting community.
Get a little wild with Traeger’s Roasted Venison Tenderloin recipe. Start by marinating the venison for at least 8 hours in a mixture of red wine, garlic, soy sauce, rosemary, black pepper and olive oil. From there, cook them until medium-rare, which is 135 degrees F.
This ain't your grandma's stroganoff--homemade, fresh ground venison meatballs are grilled over applewood and paired with a creamy mushroom stroganoff sauce.