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Miss Allie's Kitchen

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Grilled Fruit Kabobs with Sweet & Spicy Glaze

These grilled fruit kabobs are charred on the grill for amazing flavor and then brushed with a sweet and spicy glaze. Perfect for a side or light dessert!

grilled fruit kabobs on a white plate with charred lime

If you ask me, fruit is like nature’s candy. And in the summer, I can’t get enough of it! These grilled fruit kabobs are such a great idea for a sweet side or light dessert.

More fun facts about me – I can eat an entire watermelon or pineapple by myself in one sitting. I’ve been able to do so since I was a kid. I know, I know, it’s still sugar, but there’s something like plopping myself down on a hot day and eating my body weight in fruit.

My husband finds it so hilarious that he takes to calling me The Pineapple Lady. I know I can’t be the only one that does this!

pineapple, watermelon and strawberries on skewers

But anyway, I’m sure you can guess that fruit-flavored desserts are my favorite seeing my track record for eating fruit in mass quantities. I used to love chocolatey things more (OK, this chocolate silk pie IS to die for), but the older I get, the more I crave fruity desserts.

In the summer, I’m all about keeping it simple. All year round, really, but especially since we have a newborn at home now, I don’t always have hours to fuss over a dessert.

Grilled fruit kabobs are such a go-to now whether it’s just J and I wanting something fun or when we’re entertaining.

fruit skewers off the grill

How do you grill fruit?

Grilling fruit is actually so easy. I find that the easiest way to do it is to use a skewer and make kabobs. That way, you’re not worrying about slices breaking and falling into the grill grates.

All you have to do is thread chunks of your favorite fruit (watermelon, pineapple, and strawberries work great!) onto skewers and grill until you have a nice char mark on each side of the fruit. This happens quickly so you want to stand over the grill while you do this.

grilled fruit kabobs on a white plate with charred lime

What kind of fruit is best for fruit kabobs?

When you’re grilling fruit kabobs, I like using watermelon, pineapple, and strawberries.

Other berry varieties are a bit too small and besides watermelon, I’m not a huge fan of other grilled melons.

Peaches are really delicious to grill, so there’s another idea for you! But, I will say, strawberries, pineapple, and watermelon are all sturdy and they’re easy to cut into similarly sized pieces for even grilling.

Whatever fruit you decide to try, I can guarantee you’re going to love these grilled fruit kabobs!

grilled fruit kabobs on a white plate with charred lime

Love grilled fruit?! Try my Maple Bourbon Grilled Pineapple!

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grilled fruit kabobs on a white plate with charred lime

Grilled Fruit Kabobs with Sweet & Spicy Glaze

  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
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Description

These grilled fruit kabobs are charred on the grill for amazing flavor and then brushed with a sweet and spicy glaze. Perfect for a side or light dessert!

Scale

Ingredients

  • about 2 cups diced watermelon
  • about 2 cups diced pineapple 
  • about 1-pint strawberries, hulled 
  • 1 Tbsp. honey
  • 1 lime juiced
  • 1/4–1/2 tsp. cayenne (depending on how much you like spice)
  • 1 pinch sea salt

Instructions

  1. Preheat your grill to medium-high heat, around 450F. 
  2. Thread the fruit onto skewers. Remember to soak wood skewers in water for 30 minutes prior to grilling so that they don’t burn. 
  3. Lay the fruit skewers on the grill when it’s hot and grill for about 2-3 minutes per side, or until you get nice grill marks. 
  4. Once all sides are grilled, remove the skewers from the grill.
  5. Mix together the honey, lime juice, cayenne, and sea salt. Brush the glaze all over each kabob. 
  6. Serve warm, at room temperature or cold. These are also delicious with vanilla ice cream or fresh whipped cream for dessert!
  • Category: Side
  • Method: Grill
  • Cuisine: American

Nutrition

  • Serving Size: about 1 kabob
  • Calories: 72
  • Sugar: 14 g
  • Sodium: 27 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Keywords: fruit, kabob, grill

Blackberry Raspberry Old Fashioned

This Blackberry Raspberry Old Fashioned recipe is a play on classic old fashioned with a fun and fruity twist!

Blackberry Raspberry Old Fashioned Cocktail in a glass with mint on a white counter

This Blackberry Raspberry Old Fashioned Cocktail recipe is sponsored by Stahlbush Island Farms. As always, all opinions remain my own and I am proud to partner with brands I love. 

Old fashioned cocktails are one of my husband Jared’s favorite drinks. He’s a lover of all things bourbon, and I have to admit, I am more of a whiskey girl myself when it comes to the hard stuff. A traditional old fashioned is a bit strong for me, but this Blackberry Raspberry Old Fashioned is the perfect cocktail for both of us.

It’s got all of the traditional flavor notes of a traditional old fashioned cocktail, but I added some blackberries and raspberries for a fun and a bit fruity twist on a classic.

pouring whiskey into a glass jar with berries in it

Any bourbon-based cocktail always reminds me of my hubby and I was thinking about a time a few years ago when J and I decided to ditch our usual foodie routine and we headed to a local rock climbing gym for a date night. We made the 30-minute drive after work on a Friday and bustled in the door, eager to get started, spend some quality time, and share a few laughs. We tied on our arguably dorky and rented climbing shoes, strapped on our chalk packs, and quite literally, grabbed the ropes.

He climbed first and scaled the beginner wall within seconds, and I took the role of the ground person, feeding him the rope. When it was my turn to climb, my nervousness bubbled up, and I shook while climbing the first wall. I made it to the top and slowly lowered to the ground. Do you know that feeling when your fear builds after you’ve actually accomplished something and you feel like you can never do it again? Yeah, that happened.

muddling a drink together in a glass jar with berries

We moved to a more difficult spot; he climbed and I let my anxiety fester. I made it halfway through the next wall and I was stuck. “I look like an idiot”, I thought. I looked around for the next logical rock, which was nowhere in reach. I looked down at him and said, “I can’t make it up, let me down”. To my surprise, he yelled up and said “Nope, you’re not coming down, I’ll hold you up there all night if I have to. You can do this. Just slow down, take a breath, and figure it out. You could do any wall in this place if you put your mind to it”. Do you know what happened? I made it to the top.

That date night totally still reminds me of how our relationship is these days. Sometimes, when I want to throw in the towel, he’s always right behind me, encouraging me to stick it out until I reach the top. So, here’s to all of the bourbon loving partners out there, whip up one of these Blackberry Raspberry Old Fashioned cocktails to celebrate them whenever you want!

stirring a drink together in a glass jar with berries

What’s In a Blackberry Raspberry Old Fashioned?

You’re just going to need a few ingredients for making this cocktail. I love using Stahlbush Island Farms frozen berries when I don’t have fresh so I can make this any time of the year, not just berry season. All you need to do is pop a few berries in your cocktail shaker right from the freezer and whip up your cocktail. It’s that easy!

Anyway, you’ll need:

pouring a Blackberry Raspberry Old Fashioned from a jar into a glass

Shaken, stirred, or…?

The answer for this Blackberry Raspberry Old Fashioned recipe is stirred! First, you’ll muddle your ingredients together, add ice, and then stir stir stir. You want to stir vigorously for about 30 seconds to agitate the cocktail and let the ice cubes infuse with the alcohol to create a really well-balanced drink that’s not too strong and that’s really cold.

I pour everything, seeds, ice cubes, and all right into a glass and serve as is! You can strain, but it’s much better in my opinion when you don’t! That, my friend, is how you make a Blackberry Raspberry Old Fashioned cocktail!

Blackberry Raspberry Old Fashioned Cocktail in a glass with mint on a white counter

Need more cocktail ideas? Try my Apple Cider Bourbon Smash!

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Blackberry Raspberry Old Fashioned

  • Author: Miss AK
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 cocktail 1x
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Description

This Blackberry Raspberry Old Fashioned recipe is a play on classic old fashioned with a fun and fruity twist! Make one for a special treat!

Scale

Ingredients

Instructions

  1. Add the bourbon, simple syrup, bitters, cherries, raspberries, blackberries, and an orange slice into a cocktail shaker, pitcher or glass jar with a lid.
  2. Muddle well with a muddled or the back of a spoon.
  3. Then, add the ice cubes and stir for 30 seconds vigorously. Pour the cocktail, ice, seeds, and all directly into your glass (you can strain, but I prefer not to).
  4. Top with extra berries, orange peel, and mint if desired. Cheers!

Notes

  • This recipe does also work with fresh berries
  • Category: Drinks
  • Method: Stir
  • Cuisine: American

Keywords: cocktail, drink, bourbon, old fashioned, berry

This post was originally published in February 2017 and was updated in June 2020. 

Traeger Pie Tutorial | How To Bake Pie on a Wood Pellet Grill

Check out this Traeger pie tutorial and learn how to bake a pie right on your wood pellet grill from start to finish. It’s super easy.

traeger pie with blueberries in a cast iron pie plate

There’s no better time to bake fruit pies and fruit filled desserts than the warm weather months…because berries are in season! But, heating up your kitchen with the oven can be a real drag, so why not make a Traeger Pie, aka bake a pie on your wood pellet grill!

That’s right, your wood pellet grill/smoker isn’t just for smoking meat. You can make and even bake all kinds of things right on yours. I have a Traeger Pro 575 and I’m always trying out something new, like this pizza recipe…and I’ve even done my Thanksgiving Sweet Potato Casserole on there!

post my contain affiliate links. If you choose to buy from one of the links listed, I may receive a small commission, but your price stays the same.

pie crust in a cast iron pie plate

What’s the difference in making a Traeger pie than an oven-baked pie?

There’s actually not that much difference between baking a pie on the Traeger than in the oven. The great thing about Traeger and wood pellet grills is that you can control the temperature and keep it steady. Instead of a gas or electric line, the grills use wood pellets for fuel, and it operates very similarly to an oven.

The real difference is the flavor. When you make a Traeger pie, you do get a kiss of smokey flavor, that’s actually super delicious with buttery pie crust and rich filling.

pie crust with blueberries in a cast iron pie plate

What’s the difference between baking pie on a wood pellet grill vs a gas or charcoal grill?

It’s a bit tougher to bake on a gas or charcoal grill because the temperature isn’t as easily controlled. Baking on a Traeger is all indirect heat, but you can crank up the grill to a high temperature.

On a gas or charcoal grill, whatever your grilling is either directly above a flame or indirectly next to it. You don’t really want to bake on direct heat, but it’s hard to know exactly what temperature the indirect heat zone on a grill is.

So, how do you do it?

Baking a Traeger pie is just as easy as baking a pie in the oven. Get a great pie crust recipe (download my Ultimate Pie Baking Guide for more pie crust tips), roll it out, pour in whatever filling you’re using & voila! You’re ready to bake.

What kind of tools do you need?

You don’t need anything special to bake a pie on the Traeger. You can use what you normally would in the oven, but these few tools make a bit of difference:

Baking sheet – Whenever I bake fruit pies, I place the pie plate on a baking sheet because the filling usually bubbles over. If you use a baking sheet, the filling bubbles onto the sheet and doesn’t make a sticky mess on the grill. Just a note, you may want to use an older baking sheet since it will be on the grill.

Cast iron pie plate – this isn’t a must, but I really love using a cast iron pie plate. I like the way the cast iron bakes the pie and sometimes the Traeger is a little dirtier than my oven so the black pan is welcome.

Pie crust saver – this is great for any type of pie baking. I start baking most of my fruit pies at 425F and then finish them at 350F. Sometimes, the crust bakes faster than the filling so this prevents the crust from getting too brown. If you have a lattice-top pie, you can even use this to hold a piece of foil in place so the lattice doesn’t burn.

pie plate

What types of pie can you bake?

I like fruit pies best on the Traeger. You can really bake anything on there, but these pies/tarts are my favorite to make outdoors:

Don’t forget to download my Ultimate Pie Baking Guide for more pie tips, tricks & inspo!

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traeger pie with blueberries in a cast iron pie plate

Traeger Pie Tutorial | How To Bake Pie on a Wood Pellet Grill

  • Author: Miss AK
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Description

Check out this Traeger pie tutorial and learn how to bake a pie right on your wood pellet grill from start to finish. It’s super easy.

Ingredients

  • Pie crust/filling recipe of choice 
  • Pie plate
  • Baking sheet
  • Foil/pie crust saver

Instructions

  1. Follow the directions on the recipe you’re using exactly. 
  2. While you’re preparing your pie, preheat the Traeger/wood pellet grill to the designated temperature in the recipe. 
  3. When you’re ready to bake, place the pie plate on a baking sheet and place the baking sheet directly on the grill.
  4. Close the grill and open it as little as possible to keep the heat inside. 
  5. If you notice that the crust is cooking too quickly, you can wrap it with foil or use a pie crust saver. 
  6. When the pie is finished, remove the plate and baking sheet from the oven and let the grill run through a shutdown cycle. 
  7. Allow the pie to cool as directed and dig in!

Caprese Chicken Salad

This caprese chicken salad is packed with marinated chicken, tomatoes, basil, mozzarella, and balsamic. It’s an easy and healthy meal for when you’re craving fast and fresh.

Caprese chicken salad in a white bowl on a wood table with a napkin and fork

In the summertime, I can’t get enough tomatoes and basil into my body fast enough. We grow both in our garden, along with lettuce, so I often have the makings for this Caprese Chicken Salad on hand in my own yard! How awesome is that?

So, something to know about me… my mom taught me to bake + eat WELL + the power of food as medicine. My dad taught me to cook + honor the beauty of simple ingredients + how to appreciate food & wine. It’s one of the greatest gifts they’ve ever given me, because amidst the crazy diet culture and beauty standards of our world today, my love for food has always trumped any pressures from the media, or society. I’m so grateful.

  • lettuce in a white bowl
  • lettuce and tomato in a white bowl

I remember spending Sundays in the kitchen with my dad. First, we would go to the store, grab some in-season veggies, steaks or fish & scallops. We’d also grab the best “ugly”/beefsteak tomatoes we could find, a fresh ball of mozzarella and basil if we didn’t have any growing at home.

Then, we’d prep some food for dinner and one of us would take a break to cut thick slices of tomato and mozzarella. We’d drizzle them with olive oil, balsamic, salt, pepper, and tear basil leaves all over the plate. While we cooked, we’d snack on the plate, and sometimes he’d let me taste and we’d talk about the wine he was sipping.

This Caprese Chicken Salad feels like a nod to those Sundays. But, it’s easy enough to whip up in about 20-30 minutes on any given night of the week.

  • lettuce, tomato and cheese in a white bowl
  • sliced chicken lettuce and tomato in a white bowl

What’s in a Caprese Chicken Salad?

This salad has all of the goodness of a traditional Caprese salad (mozzarella, tomato, and basil) with yummy balsamic chicken and plenty of leafy lettuce. All you need is:

  • Chicken
  • Balsamic vinegar
  • Olive oil
  • Salt & pepper
  • Lettuce
  • Tomatoes – we love cherry tomatoes
  • Mozarella – I like to use the little mozzarella balls called bocconcini to cut down on slicing, but you can always dice or tear a large mozzarella ball
  • Fresh basil
  • Balsamic glaze – this is different than balsamic vinegar, it’s reduced and sweeter. I always have it on hand
  • Lemon
baked chicken on a baking sheet lined with a silpat

Is the chicken easy to make?

The chicken in this salad is SO easy to make, and it can be done ahead of time, even the day before you plan to make it. All you need to do is marinate some chicken breasts in balsamic vinegar, olive oil, salt and pepper.

You can bake the chicken in the oven, pan fry it, OR cook it on the grill. Whatever is easiest for you and directions for each are in the recipe below!

Caprese chicken salad in a white bowl on a wood table with a napkin and fork

Can’t get enough summer salads? Try my Grilled Chicken and Strawberry Salad – I am so obsessed with it!

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Caprese chicken salad in a white bowl on a wood table with a napkin and fork

Caprese Chicken Salad

  • Author: Miss AK
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This caprese chicken salad is packed with marinated chicken, tomatoes, basil, mozzarella, and balsamic. It’s an easy and healthy meal!

Scale

Ingredients

For the chicken:

  • 1 lb. boneless, skinless chicken breasts 
  • 2 Tbsp. olive oil
  • 2 Tbsp. balsamic vinegar 
  • 1 tsp. salt
  • 1/2 tsp. pepper

For the salad:

  • about 8 cups lettuce – I like a mix of romaine, spinach, and arugula, but anything goes 
  • about 2 cups halved cherry tomatoes 
  • 8 oz. bocconcini (baby mozzarella balls) or fresh, mozzarella, cubed 
  • about 1/2 cup basil leaves 
  • 2 Tbsp. balsamic glaze, I keep this in the pantry pre-made, but here’s how to make your own
  • 2 Tbsp. olive oil
  • 1 Tbsp. lemon juice 
  • 1/2 tsp. salt
  • fresh cracked pepper, to taste

Instructions

  1. To make the chicken, place all of the ingredients listed under for the chicken into a bowl with a lid or a zip-top bag. Marinate for at least 30 minutes and up to 3 hours. 
  2. To bake the chicken – preheat the oven to 400F and bake for about 30 minutes, or until the internal temperature is 165F. 
  3. To grill the chicken – grill the chicken on medium-high heat for 10-13 minutes per side, or until the internal temperature is 165F. 
  4. To saute the chicken – cook the chicken in a large skillet over medium heat for about 12-14 minutes per side, or until the internal temperature is 165F. 
  5. Once the chicken is cooked, set it aside and allow it to rest while you prepare the salad. 
  6. You can either make 4 individual salads or one big salad. Layer the tomatoes, mozzarella, and basil on top of the lettuce. 
  7. Then, slice the chicken. Drizzle everything the balsamic glaze, olive oil, lemon juice, salt, and pepper. Serve!

Notes

  • If you want to prep in advance, leave off the balsamic glaze, olive oil, lemon juice, salt, and pepper and add just before serving. 
  • Category: Main Dish/Salad
  • Method: Oven/Grill/Stovetop
  • Cuisine: Italian American

Nutrition

  • Serving Size: 1 salad
  • Calories: 384
  • Sugar: 6 g
  • Sodium: 1175 mg
  • Fat: 23 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 9 g
  • Fiber: 3 g
  • Protein: 36 g
  • Cholesterol: 70 mg

Keywords: caprese, tomato, chicken

Meal Prep Before Baby | What I Stocked the Freezer With

chicken fajita bowl with sour cream in a white bowl

These are the best dinners, breakfasts, snacks, and desserts that are freezer friendly that I prepped before our first baby was born!

One of the biggest things that I noticed while learning about bringing home a newborn was how many people talked about the struggle to make time to eat, but also the struggle of being really hungry. I knew I needed to do some sort of pre-baby meal prep if I was going to have a chance at successfully feeding myself during a really new chapter of our lives.

Obviously, I love food and I love to eat. I’m a food blogger! But, I struggle just as much as the next girl on some nights to get dinner on the table or to get a healthy breakfast in my system before the day begins. My husband, Jared, and I share most of the household duties but seeing that he often works well past 6 pm and I often have food from a day of shooting or recipe testing, I do most of the cooking.

I knew the key to pre-baby meal prepping for me was going to be homemade, healthy meals + snacks that were easily frozen and reheated.

I actually found meal prepping freezer meals to be really easy. What I mainly did was make double batches of some of our favorite dishes. When I would make that favorite dish for dinner, I would divide the recipe in half. half would get eaten right away and half would be frozen. That way, I wasn’t spending a day or two slaving in the kitchen in the heat of July.

I’d say I started doing this about 1-1.5 months before my due date, so again, nothing felt rushed and I didn’t have to really give this much “extra” time.

So, let’s get to it! I made dinners, breakfasts, snacks and some cookies to make sure we had plenty of meals on hand. I’ll also tell you about some of our favorite things that I stocked up on the week before my due date to have on hand in the freezer.

Dinners

I wanted to have about 2-3 pre-made frozen meals per week. Jared does cook, but he only gets about a week for paternity leave and often works later at night. With limited takeout options, it feels good to have homemade meals we love to fall back on!

venison bolognese on a blue plate

Venison Bolognese (could also do beef, elk, bear, or bison)

I often serve this with zoodles!

Chicken Noodle Soup

mango chicken curry on a plate with limes

Mango Curry Chicken

Just freeze the curry mixture after cooking

Enchiladas (recipe coming this fall!)

Cowboy Lasagna

Southwestern seasoned ground meat (I used bear meat but beef, venison, bison and elk work!), salsa, and cheese layered between potatoes.

Instant pot taco stuffed peppers with venison on a white plate

Stuffed Peppers

I actually froze a new recipe, but this taco style instant pot stuffed pepper recipe is also a hit!

dairy free chicken corn chowder in a white bowl on a white background

Chicken Corn Chowder

Venison Burgers

I froze uncooked, shaped patties on a parchment lined baking sheet and then vacuum sealed them

chicken fajita bowl with sour cream in a white bowl

Fajita Chicken for Fajita Chicken Bowls

For these, I just prepped the chicken, onions and peppers and froze them. We’ll add rice, lettuce and toppings later.

Breakfasts

I’m not a huge breakfast person, but I know the importance of starting the day off with enough calories. I only like eggs when they’re cooked fresh or hard boiled (so pre-made egg bakes aren’t really my jam) but below are a few things I have on hand. Usually, if I have a sweeter breakfast, I’ll follow that up with some hardboiled eggs or a meat stick for my mid-morning snack.

pouring syrup onto sourdough waffles

Waffles

Linked is the recipe for my sourdough waffles. I actually used Simple Mills baking mix this time, but the sourdough waffles are to die for.

fresh produce in a blender for a smoothie

Kefir Smoothie

I prepped individual smoothie portions for myself to throw in the blender. Sure, smoothies are fast, but the first couple of weeks I’m trying to rest as much as possible so any time saved pulling out ingredients is great.

Apple Cinnamon Baked Oatmeal

You can make these in individual portions or bake in one large dish!

Banana Blueberry Baked Oatmeal

I actually made my apple cinnamon flavor, but baked it in a baking dish as shown here.

Snacks/Desserts

I have a few fun snacks/desserts in the freezer that I’m excited to nosh on. I always like to have cookie dough in the freezer for guests. It’s nice to be able to throw cookies in the oven and have a few fresh baked ones on the counter.

The Best Salted Chocolate Chip Cookies by Restoring Radiance (I make the dough, scoop, and then freeze the balls) – just check the recipe for specifics!

Cherry Chocolate Chip Energy Balls by Fit Mitten Kitchen

Oatmeal Chocolate Chip Lactation Cookies by The Toasted Pine Nut (I haven’t made these yet, but planning on it!)

Pre-Made Goods I Have on Hand

I have a few store-bought things on hand for laid back nights. Some of them aren’t the healthiest, but for us, that’s OK! We’re all about balance in this house. We’ve also got:

  • Frozen pizza (from ALDI – we froze the take and bake one from the deli section)
  • Frozen BBQ chicken flatbread (from ALDI)
  • Pizza dough, bought fresh and frozen (from ALDI)
  • Jarred pasta sauce, pasta, and chickpea pasta
  • Potstickers
  • A few bags of frozen veggies + riced cauliflower
  • Organic Italian Chicken Sausage (from ALDI)

How to Cook a Juicy Venison Steak

It’s easy to cook a venison steak so that it’s juicy, you just need to follow a few rules. A good marinade, a hot grill or pan and not overcooking is key.

sliced venison steak on a black plate with a napkin

I remember the first time I had venison steak. Jared and I had just started dating and I invited him on a camping trip with my friends and I.

To be honest, the venison steak was probably the highlight of the trip seeing that I got the campground directions wrong, a raccoon ran off with our bananas when we arrived after midnight due to my directional challenges, and it poured rain our second day there. I’m sometimes not sure why J stuck around…

Anyway, after the rain cleared Jared took a venison steak he defrosted out of the cooler and cooked it up over the open fire. Up until that point, I had only had deer jerky a time of two, and I was really excited to try venison.

We’re still not sure exactly what he did to that steak, but it was absolutely PHENOMENAL. I think our entire group salivated over the perfectly medium rare cut of meat and it was gone in a flash.

When J and I moved in together some time later and he harvested another buck, I was excited to make some steak! I’ll never forget unwrapping defrosted venison directly out of butcher paper and putting it right on the grill pan in our apartment. I overcooked and probably underseasoned the meat…needless to say it was probably a pizza night, for sure.

deer meat marinating in a glass bowl

The meat I cooked was dry, tough, and way too gamey. So, why was the deer steak he cooked on that trip so much better than what I made?

Fast forward about 6 years and I’m sitting here releasing my very first cookbook that’s all about cooking venison. I’ve come a long way over the past few years and I’m excited to share what I’ve learned.

Venison isn’t like beef. You can’t overcook and under-season it and expect it to still be OK. That really alters the flavor, as well as the texture.

Cooking really good venison steaks isn’t really hard, you just need to keep a few things in mind:

  • marinate the meat
  • don’t overcook it
  • rest before serving

Those 3 steps seem really simple, but they make a world of difference.

tenderized deer meat on a cutting board

Marinate your venison steak

It’s important to choose an acidic marinade with plenty of bright flavors from vinegar or citrus. My all-purpose marinade has plenty of red wine vinegar, lemon, and salt.

These 3 ingredients not only work with the “gamey” flavor and tone it down, but they also tenderize the meat and help break down some of the tissue so that it’s buttery soft after you cook it.

With venison steaks, I marinate for at least 3 hours, but up to overnight. I know that seems long, but it works great for me!

Don’t overcook it

Venison steak should be cooked to medium-rare or even rare plus if you like a rare steak. I pull my steaks from the grill or pan as soon as they reach 125-130F – I prefer 125F. They still cook a bit after you remove them and I always use a digital read thermometer to make sure I’m really precise.

You honestly can’t overlook this step. I’m all about making things easy on you and laid back recipes, but if you overcook your meat…you’re going to be sorry. This is a HARD and fast rule in my book.

Rest before serving

Also…don’t cut into your meat right after it comes off the heat. As much as it does look amazing, allow it to rest so the juices have a chance to creep back into the meat for at least 10 minutes before serving.

Get together your side dishes, set the table, etc. Just give that meat time to rest!

venison steak on a black plate with thyme leaves

Make sure you put my Juicy Venison Burgers on your next grill night menu!

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venison steak on a black plate with thyme leaves

Venison Steak

  • Author: Miss AK
  • Prep Time: 10 minutes + 4+ hour marinade
  • Cook Time: 14 minutes
  • Total Time: 24 minutes + 3+ hour marinade
  • Yield: about 4 servings 1x
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Description

It’s easy to cook a venison steak so that it’s juicy, you just need to follow a few rules. A good marinade, a hot grill or pan and not overcooking is key. 

Scale

Ingredients

  • about 1 and 1/2 lbs of venison steaks, at least 1 inch thick – here I’m using 4, 6oz. venison tenderloin medallions, you could also use medallions from the backstrap/loin (sometimes called chops)
  • 1 batch All-Purpose Venison Marinade or acidic marinade of choice (you’ll need about 1/2 cup marinade)
  • sea salt and fresh ground pepper, to taste

Instructions

  1. Add your venison steaks to a zip-top bag or a bowl with a lid. Again, this recipe works best with a steaks that are at least an inch thick, but you can use this method for a flank steak or a thinner cut, just alter the cooking time. 
  2. Pour your marinade all over the steaks and make sure everything is coated. Marinate for at least 3 hours, but up to overnight for really tender/flavorful steaks. If you aren’t fond of the natural taste of venison, opt for a longer marinade time, the acid will develop the flavor so that it’s more pleasing to you.
  3. When you’re ready to cook, remove the steaks from the marinade and let them come to room temperature for 20-30 minutes before you cook (this is safe to do, it ensures even cooking). 
  4. Pat the steaks dry, wiping off some of the marinade, but DO NOT rinse them off. If you used my marinade recipe, there’s no need to add more oil for the grill. I like to pierce my steaks with a fork all over to further tenderize them (see the photo in the post), but this is optional. 
  5. If you’re using a grill to cook, preheat it to medium-high, about 450-500F. If you’re cooking in a pan, preheat a well seasoned cast iron pan over medium-high heat until it’s very very hot. 
  6. Place the steaks on the grill or in the pan and cook for about 5-7 minutes per side (this will depend on steak thickness), but keep an eye on the internal temperature. You want to pull the steaks at 125-130F for a medium-rare steak, it’s very important not to overcook venison. 
  7. Once the steaks are cooked, remove them from the heat source at once and let them rest for at least 10 minutes before serving or slicing.
  8. Season with a bit more salt and pepper if desired. Enjoy!
  • Category: Main Dish
  • Method: Grill/Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 6oz. serving w/ marinade
  • Calories: 288
  • Sugar: 0 g
  • Sodium: 1247 mg
  • Fat: 8 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 51 g
  • Cholesterol: 0 mg

Keywords: venison, steak, deer, wild game, grill

Banana Bread Oatmeal

This delicious, healthy, and nutrient-packed banana bread oatmeal is made easily on the stovetop. It’s the perfect fast breakfast that keeps you full.

banana bread oatmeal in a white bowl on a blue and white plate

After eating this Banana Bread Oatmeal almost every morning for the past 9 months, I figured it was high time it hit the blog.

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I’ve never been a breakfast person and I’ve talked in length about struggling with breakfast for years. I usually opt for something quick, like this kefir smoothie, but literally days after I found out I was pregnant this past November, my eating habits HAD to change in the morning.

oats, cinnamon and banana in a saucepan

I’ve always been a big eater, but I suddenly had to eat something really substantial almost immediately upon waking up, and this Banana Bread Oatmeal was really the only thing that sounded appealing, day in and day out. I never had morning sickness, but I had some pretty intense food aversions and definitely craved sweeter, carb-based food, especially in the beginning.

I usually get so busy and ready to start the day in the morning that food takes a backseat to coffee, work, etc, but I’ve really started to enjoy my little routine of cooking something every morning, and it helps that this meal comes together in less than 10 minutes.

By the time I make my oatmeal, take all of my vitamins, drink my lemon water and sit down to eat, straighten up the kitchen (and run my new Roomba!!) I’ve had 20 minutes of peace in my kitchen and it’s really lovely. So, maybe I am starting to be a breakfast person after all!

oatmeal with bananas in a saucepan

Oatmeal is best made on the stovetop

I love overnight oats, and baked oatmeal (these are some of my favorite make-ahead recipes), but to me, oatmeal is best made on the stovetop. Growing up, we ate oatmeal quite frequently in the mornings and my mom always made it on the stovetop with a sprinkle of brown sugar and a splash of milk. Heaven.

oatmeal with milk and bananas in a saucepan

But, the key to creamy oats that aren’t too thick is cooking them on the stovetop with plenty of liquid. And, not stirring them too much. You’ll see that I start them out cooking in just water and then add a bit of milk when I turn the heat down for some richness. I think this results in the best texture, and you can use any milk you like. We like organic whole milk, but I know that isn’t everyone’s choice. Almond, cashew, oat, coconut – it will all work perfectly.

stovetop oatmeal in a white bowl on a blue and white plate

What makes this oatmeal taste like banana bread?

The secret to this oatmeal – cooking half of a sliced banana IN with the oatmeal. Not only does this provide a good amount of natural sweetness, but the banana gets that soft, caramelized flavor that you get in your favorite banana bread recipe.

I top the cooked oats with the other half of the banana, some Greek yogurt, chia seeds and just a teeny bit of maple syrup. And sometimes berries! It’s such a treat in the morning, but it’s a healthy and super filling way to start the day!

banana bread oatmeal in a white bowl on a blue and white plate

If you love oats as much as I do, be sure to check out my banana blueberry and apple pie baked oatmeal recipes!

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banana bread oatmeal in a white bowl on a blue and white plate

Banana Bread Oatmeal

★★★★★

5 from 1 reviews

  • Author: Miss AK
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 serving 1x
  • Diet: Gluten Free
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Description

This delicious, healthy, and nutrient-packed banana bread oatmeal is made easily on the stovetop. It’s the perfect fast breakfast that keeps you full.

Scale

Ingredients

  • 1/2 cup old fashioned, rolled oats (gluten-free if you prefer!)
  • about 1 cup water – enough water to just cover the oats
  • 1 medium banana, sliced
  • 1/4 tsp. cinnamon
  • 1 pinch sea salt
  • 2 Tbsp. milk of choice (I like whole milk and full-fat coconut milk)
  • optional toppings – maple syrup, chia seeds, yogurt, berries

Instructions

  1. Add the oats to a small or medium-sized saucepan. Add just enough water to cover the oats entirely, which is about 1 cup. You’re going to add milk later and you can always add a little extra if it looks dry. 
  2. Add half of the sliced banana to the saucepan, along with the cinnamon and sea salt. 
  3. Place the saucepan over medium heat and let it simmer up without mixing it. This will take about 3-4 minutes.
  4. Once it bubbles, add the milk and turn the heat to low. Stir the milk in and let it cook so the milk can absorb. Stir occasionally to break up the bananas and to make sure the oatmeal isn’t sticking to the pan. Cook until the desired consistency is reached, this takes about 5 minutes. 
  5. Transfer the oatmeal to a bowl and top with the remaining banana slices. I top mine with just a touch of maple syrup (about 1 teaspoon), chia seeds, and plain Greek yogurt! 

Notes

  • This recipe can be doubled, tripled, etc. to serve as many as you need. It does re-heat but it’s best made fresh. 
  • I really do prefer old fashioned, rolled oats here. Gluten-free rolled oats are fine, but any other variety of oats will give you a different result. Quick-cooking is your second best bet, you may want to reduce the amount of liquid a bit. 
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (no toppings, with whole milk))
  • Calories: 349
  • Sugar: 34 g
  • Sodium: 151 mg
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 76 g
  • Fiber: 8 g
  • Protein: 8 g
  • Cholesterol: 0 mg

Keywords: oatmeal, breakfast, banana

Southwest Pasta Salad with Grilled Chicken

Looking for a flavorful pasta salad recipe? Look no further! This Southwest Pasta Salad is packed with veggies, juicy grilled chicken, and a kick!

This delicious southwest pasta salad recipe is sponsored by ALDI USA. As always, all thoughts and opinions remain my own and I’m proud to partner with brands I love.

southwest pasta salad in a white bowl with a wood spoon on a cream counter

Pasta salad is my love language. And I really am not picky on the type. But I have to say, this Southwestern version is quickly climbing the ranks to becoming my new favorite. We’ve been eating it on repeat this year and it’s the perfect dish to make for the Fourth of July, no matter how you’re celebrating this year!

When I was a little girl I remember being in line at big picnics, waiting for my turn to fill up my plate. Sure, the burgers and dogs looked fine, but I was there for the other goods.

Coleslaw, pickles, deviled eggs, fruit salad, potato salad and my all-time favorite…pasta salad. And of course, room for homemade pie and brownies.

southwest pasta salad in a white bowl with a wood spoon on a cream counter

There’s something about cool or cold pasta in dressing on a hot summer day, there’s nothing better and it’s so nostalgic.

As I’ve grown up, I’m still just as pasta salad obsessed. All my father in law has to say is -“I’ve got pasta salad”…and I’m over in a flash. I’ve been known to sneak a midnight serving or two. 🙂

But when I make something, I just have to stray a bit from the traditional. I love playing with different flavor combinations, and I feel like I’m always coming back to dishes with a Southwestern or Mexican flair.

ingredients for a delicious southwest pasta salad

So, when I was loading up for my weekly ALDI haul and wanted to make some pasta salad, I thought – “why not use some salsa and sour cream for a yummy dressing and put my favorite taco/fajita ingredients together to make something new?”

What gives this pasta salad southwest flavor?

The ingredients in this pasta salad really resemble what you would find in a taco or burrito bowl. We’ve got bell pepper, tomato, jalapeno, corn, beans and green onion. I love adding juicy grilled chicken but you can leave that out if you want.

The dressing is a mixture of salsa (the Simply Nature Salsa from ALDI is absolutely to die for), sour cream, and mayonnaise. I love using salsa in sauces and dressings because it’s instantly packed with flavor and all you have to do is open a jar!

  • green onion, peppers, tomatoes, and pasta in a white bowl
  • grilled chicken, beans, corn, and peppers in a white bowl

I found all of the ingredients at my ALDI, which is great because lately, I’ve been short on time and I just don’t have time to shop around. ALDI is always my number 1 pick, but it’s even better in the summer because they have all of the fresh produce and high-quality foods that I’m looking for. What more do you need in the warm months?

mixing up pasta salad in a big white bowl

How do you grill the chicken so that it’s juicy?

Grilling juicy chicken is actually super easy. If you want to make this recipe with chicken (makes it more of a main dish), get out some boneless skinless chicken breast.

Pat it dry with a towel, this helps with sticking to the grill. Season it simply with salt and pepper and drizzle on just a bit of olive oil.

Once it’s on the grill, don’t touch it for about 10 minutes. Then, flip it and let it cook until it’s 165F internally. Once it reaches 165F at the thickest point of the meat, pull it and let it rest before cutting into it. This helps the juices stay in the meat, and not on your cutting board.

vegetarian southwest pasta salad in a white bowl on a cream counter
make this pasta salad without meat for a vegetarian dish!

Do you have to use chicken? What can I use instead?

You certainly don’t have to use chicken here if you’re wanting more of a side dish, or if you’re trying to cook something without meat. I’d recommend adding another can of beans or chickpeas…but simply leaving it out is fine, too!

a scoop of southwest pasta salad in a white bowl with a wood spoon on a cream counter

I know you’re going to love this pasta salad recipe. Make it and tag me on Instagram!

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Southwest Pasta Salad with Grilled Chicken

  • Author: Miss AK
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

Looking for a flavorful pasta salad recipe? Look no further! This Southwest Pasta Salad is packed with veggies, juicy grilled chicken and a kick!

Scale

Ingredients

For the grilled chicken (this is optional, you can do meat-free if you’d like!):

  • 1 lb. Simply Nature Organic Boneless Skinless Chicken Breast 
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • about 2 tsp. Simply Nature Organic Extra Virgin Olive Oil

For the pasta salad:

  • 16 oz. Priano Bronze-Cut Pasta (I like the rigatoni or conchiglie/shells), cooked according to package directions 
  • 2 bell peppers, diced 
  • 1 and 1/2 cups halved cherry tomatoes
  • 2 jalapenos, finely diced and de-seeded (optional)
  • 1/4 cup sliced green onions
  • 1 (15 oz.) can Dakota’s Pride Pinto or Black Beans, drained and rinsed 
  • 1 (15 oz.) can Happy Harvest Sweet Corn, drained
  • 1 (10 oz.) can Casa Mamita Diced Tomatoes and Green Chilies, drained
  • 1/2 cup Burman’s Mayonnaise 
  • 1/4 cup Friendly Farms Sour Cream
  • 1/4 cup Simply Nature Organic Salsa (I use the medium)
  • salt and pepper, to taste, if needed (taste it after it’s all mixed together)

Instructions

  1. Start by preheating your grill to medium-high heat (450-500F). 
  2. Then, remove the chicken from the packaging and pat it dry with a paper towel. Season with the salt and pepper and then drizzle on the olive oil. 
  3. Place the chicken on the grill and grill for 10-12 minutes per side (depending on the thickness of your chicken) until it reaches 165F internally at the thickest part of the breast. 
  4. Let the chicken rest for at least 10 minutes before cutting it into bite-sized pieces. 
  5. Add the chicken, bell pepper, tomatoes, jalapeno, green onion, corn, beans, and tomatoes and green chilies to the cooked pasta in a very large bowl. 
  6. In a small bowl, mix together the mayonnaise, sour cream, and salsa. This is your dressing. 
  7. Pour the dressing over the pasta and stir until everything is well combined and distributed. 
  8. This can be served warm or cold and can be stored in a covered container for 2-3 days in the fridge. Enjoy!

Homemade Blueberry Pie

The best homemade blueberry pie recipe ever made with flaky pastry dough, fresh blueberries, and a touch of lemon juice.

blueberry pie on a grey counter in a black pie dish

Blueberry pie is one of the most requested pie recipes I’ve gotten to date, and I can understand why. It’s probably one of the most classic pies I can think of, and blueberry season is just the best.

There’s nothing like walking into the farmer’s market, grocery store, or even better yet, the blueberry patch and being able to stock up on fresh blueberries in the warm, summer months.

blueberries, sugar and nutmeg in a bowl

The best part about blueberry pie is that it’s so easy to do.

What’s in blueberry pie filling?

The filling for really good, fresh blueberry pie couldn’t be more simple. It’s a lot like my strawberry pie recipe and you just need:

blueberry filling being mixed in a white bowl

This recipe is developed specifically for fresh blueberries, but you can certainly use this in the colder months with frozen blueberries, too. My suggestion would be to add an extra tablespoon of tapioca/cornstarch (or arrowroot powder).

I’ve also created this super simple crisp recipe for when you have frozen berries you want to use if you want something developed for just frozen.

blueberry pie filling in a unbaked pie crust

How to make a perfect fresh berry pie

There are a few rules I follow when making berry pies. For more information and tips for pie baking, make sure to grab a free copy of my ultimate pie baking guide.

If you follow the ratio in the recipe below for berries to sugar to starch and lemon juice, you can use any berry. But, a few things to be mindful of:

  • You’re going to need a lot of berries – My berry pie recipes call for about 6 cups of berries. This is because berries MAJORLY cook down in the oven, and you want to make sure you have a thick filling. An older gentleman at my church taught me this when I was a teenager.
  • Let your pie cool completely before serving – You want to make sure your pie cools so that the juices and starch have a chance to gel and thicken. If your pie is too warm, it will be runny. It still tastes great, but cooling fully helps with this.
an unbaked lattice top pie on a grey counter

How do you make a lattice top pie crust like that?

With fruit pies, I love making a lattice top crust. It’s actually much easier to do than it looks, but I made a full blog post on it, just to make the steps a little bit easier! Click here to read it and you’ll be a pro in no time!

blueberry pie on a grey counter in a black pie dish

Love pie baking! Get my FREE Ultimate Pie Baking Guide!

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Homemade Blueberry Pie

  • Author: Miss AK
  • Prep Time: 20 minutes
  • Cook Time: 1 hour and 15 minutes
  • Total Time: 1 hour and 35 minutes
  • Yield: 8–12 slices 1x
Print Recipe

Description

The best homemade blueberry pie recipe ever is made with flaky pastry dough, fresh blueberries and a touch of lemon juice.

Scale

Ingredients

  • 1–2 unbaked pie crusts (depending on if you want to do a lattice/full crust topper) – here’s my recipe! My recipe makes 2 crusts
  • 6 heaping cups fresh blueberries
  • 1 cup granulated sugar (or 1/2 cup granulated sugar and 1/2 cup honey for less sugar)
  • 1/4 cup tapioca starch (or arrowroot powder or cornstarch) 
  • 1 lemon, juiced 
  • 1/4 tsp. nutmeg
  • fresh whipped cream (or vanilla ice cream) for serving

Instructions

  1. Start by making your crust if you’re using homemade. Once the crust has been made and has had time to rest in the fridge, roll one of the crusts out and place it in a 9-inch pie plate*. Trim and press the edges as desired if you’re not doing a lattice top or full crust topper. 
  2. Preheat the oven to 425F. 
  3. Add the blueberries, sugar, tapioca starch, lemon juice, and nutmeg to a bowl and mix well. 
  4. Pour the blueberry filling into the pie plate and if you’re making a lattice top crust or covering the pie with another full crust (make sure to leave slits for ventilation) do so. Here’s a step by step guide for making a lattice top crust. 
  5. Set the pie plate on a rimmed baking sheet. The filling will bubble over during baking and you don’t want it all over the oven. The baking sheet will catch the excess. 
  6. Slide the pie in the oven on the middle rack and bake for 25 minutes at 425F. 
  7. Turn the oven down to 350F and bake for an additional 45-60 minutes (this greatly depends on your oven and pie plate), or until the filling is bubbling and the crust is golden brown*. You may need to cover the pie with foil if the lattice or crust topper starts to brown too fast.
  8. Remove the pie from the oven on the baking sheet and allow it to cool completely to room temperature before serving. This makes sure the filling sets. 
  9. Serve with fresh whipped cream and/or vanilla ice cream!

Notes

  • a deep-dish pie plate will work, as will an 8 or 10-inch pie plate if you don’t have a standard 9. You just may have a little less or leftover filling and will need to adjust the cook time accordingly. However, I always use a 9-inch. 
  • If your crust starts to brown too much on the edges, cover the edges with foil or use a pie crust protector shield. 
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: blueberry, berry, pie, baking, dessert, pastry, sweets

Perfect Venison Burgers | How to Make a Juicy + Flavorful Deer Burger

Making perfect venison burgers isn’t hard. All you need to do is add a bit of fat and a few flavors to make this underrated meat shine on burger night.

venison burger on a white plate

Ah, venison burgers. A popular dish to make with ground deer meat, but they often end up dry, tough and gamey.

If you find that this is usually true for you, you’re probably cooking venison burgers like you’re cooking beef burgers. With just a few simple tricks, you can take your wild game burger night to the next level and start using up that ground venison you have in the freezer. (For more venison cooking tips check out my free guide!)

Venison burgers are always a go-to in our house year-round when we’re trying to use up ground venison, and these honestly are so crazy flavorful and juicy, I like them even more than traditional beef or turkey burgers. The best part is the lean, grass-fed, responsibly sourced protein.

ground deer meat with seasoning in a white bowl

How do you make venison burgers that aren’t dry?

The trick to cooking venison burgers is to add a bit of fat to the meat because it’s very lean, and make sure you don’t overcook them.

Adding fat

ground deer meat with grated butter with seasoning in a white bowl

In this recipe, you’ll see below that I’m using cold, grated butter and mixing a bit into the patties. Not too much, you don’t want the burger to be greasy, but just about 1/2 tablespoon of grated butter per patty to give it some juice.

Our deer meat is also cut with 10% pork fat, so be sure to add some sort of fat to your grind (or have your butcher do it) when processing the meat.

Cooking to perfection

One of the #1 ways to ruin deer meat is to overcook it. I like my steaks rare to medium rare and my burgers just over medium, so about 140F internally.

Once your burgers reach about 140-145F, pull them off the heat source you’re using and let them rest for a few minutes before serving them. This is SO important.

venison burger patties on a baking sheet

How do you make deer burgers taste good?

If you don’t love the flavor of venison, or even if you do and you want to enhance it, you’re going to want to add a bit of seasoning and acid to your burgers to let the meat shine.

I add a bit of balsamic vinegar and Worchestershire sauce to combat the richness but bring out the meaty flavor.

Then, it’s just simple salt, pepper, garlic, and onion powder. It’s really that easy!

venison burger on a white plate

Love this recipe? Make sure to order a copy of my cookbook, Venison Every Day, for more amazing deer meat ideas.

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venison burger on a white plate

Venison Burger

★★★★★

5 from 2 reviews

  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 burgers 1x
Print Recipe

Description

Making perfect venison burgers isn’t hard. All you need to do is add a bit of fat and a few flavors to make this underrated meat shine on burger night.

Scale

Ingredients

  • 1 lb. ground venison 
  • 2 tsp. balsamic vinegar 
  • 1/2 tsp. Worcestershire sauce 
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 tsp. salt
  • 1/2 tsp. pepper 
  • 2 Tbsp. freezing cold butter, grated*
  • Burger buns (brioche is best and toppings you like – cheese (we like Pepper or Colby Jack), lettuce, tomato, pickles, ketchup, etc. 

Instructions

  1. Before beginning, place a stick of butter in the freezer. 
  2. If you’re cooking your burgers on a grill, go ahead and preheat the grill to medium-high (450-500F). If you’re cooking on a stovetop, get out a large pan (preferably cast-iron) and set it on the appropriate burner. You’re going to want to heat the pan for 3-5 minutes before cooking, so keep that in mind. 
  3. Mix together the venison, balsamic, Worchestershire, garlic powder, onion powder, salt, and pepper. I like to use a fork and my hands. It’s good to use a fork to “fluff” and break up the meat, you don’t want it too packed. 
  4. Right before you form the patties, grate in about 2 tablespoons of freezing cold butter (I use a regular, old cheese grater). Mix again quickly just to distribute, but not so much that the butter melts. 
  5. Form the meat into 4 evenly sized balls and then shape them into patties. Form a divot in the top of the burgers to help catch some of the juice. 
  6. Place the burgers on the grill or in the hot pan, and cook for anywhere from 5-8 minutes per side. I like to just flip the burgers once so they have a nice crust. If you’re using cheese, add your cheese when you flip your burger over.
  7. I use an internal read thermometer and pull my burgers at 140-145F (medium) but you can pull them at 150F-160F if you like yours more well done. 
  8. Let your burgers rest for 5-10 minutes (SERIOUSLY) before assembling and eating. Voila!

Notes

  • When I tell people to add butter to burger meat I sometimes get flack from the health police. To me, it makes a huge difference, but of course, it isn’t 100% necessary. If you’re wanting to not use the butter, just don’t use it. But, your butter won’t be as juicy and it’s only about 1/2 Tbsp. per serving. I always opt for very high quality, grass-fed butter, by the way. 
  • Category: Main Dish
  • Method: Grill/Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 burger (patty only)
  • Calories: 269
  • Sugar: 1 g
  • Sodium: 678 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 0 g
  • Protein: 30 g
  • Cholesterol: 126 mg

Keywords: venison, deer meat, burger, burgers

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