Sunday, February 27, 2011

Venison Burgers and Sweet Potato Fries

venison burger and sweet potato fries
Venison Burgers and Sweet Potato Fries
Not only did the in-laws bring us leftover wedding wine, jelly jars they'd like refilled, homemade Chex mix (which I've eaten about 2 lbs of so far) and Valentine's presents from my parents, they also brought something very special that we only get about once a year. Of all the things we knew the family would deliver, this rare item was one we were really looking forward to. The wait was killing me. I knew Da was sending venison.

So only a short four days after the long-awaited meat was in the house, it was time to thaw that gamey goodness and put it to use. This evening, I weighed out a five-ounce burger for myself and a six-ouncer for the husband. Usually the husband is in charge of all burgers and grilling in this house, but he got a wicked blister working in the backyard yesterday, which left me to deal with the raw meat. I let him be in charge of all spices and flavorings, though. "Don't do anything to it," he told me. "I didn't use anything the last time I made venison burgers." The man who rarely makes decisions was so serious about this direction I had to listen to him.

Dinner was quick and easy. The potatoes took about five minutes of prep time, and about 20 or so minutes after the burgers were on the grill, we sat down to dinner. (Honestly, it may have been a full half hour, but I'm not sure. It's easy to lose track of time when you're enjoying a sunny 60-degree evening in February.) But dinner wasn't just quick and easy to throw together, it was good. I mean, this meal was good. The husband's reaction made me know, without question, that he felt the same.

"I love me some venison," was all the husband could say after he took his first bite. And honestly, that was the first thing that came to my mind, too. Venison has such a unique flavor the meal truly would have been ruined had I doctored it up with seasonings or sauce. It was perfect all by itself. This meal was definitely worth the wait!

Chili Sweet Potato Fries

10 ounces sweet potatoes

1 teaspoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon mixed up salt

Preheat the oven to 425 degrees F and spray a baking sheet or foil-lined pan. 

Peel and cut the sweet potatoes into fries. Brush the potatoes with olive oil, and sprinkle with chili powder and mixed up salt evenly.

Bake for 30 minutes or until soft and lightly browned.


  1. I haven't eaten much venison in my day, but I had a distant uncle who used to hunt and would make weiner schnitzel (he was Austrian) from it. It was gorgeous! Such a rich flavour. Your burgers would be just so good without any seasoning, and the fries look wonderful too!

  2. Never thought to use chili powder on sweet potatoes, but sounds good.... (I love sweet potatoes any which way!!)

    And being a mountain girl myself, i absolutely love venison! thanks "Wife"

  3. This blog made me cry in a good way. The burgers look great and to be able to barbeque in February without a coat awesome.

  4. Carolyn - Thanks for stopping by! I think my dad is a fan of weiner schnitzel. The husband and I have never tried it, though. We'll have to keep that in mind.

    Connie - I could eat sweet potatoes every single day, I think! :)

    Teresa - The husband actually grilled in SHORTS! It was crazy. I'd like to say we'll save venison for when you visit, but I know that I'd be lying!

  5. Now, THAT'S what I'm talking about. Hell yeah on the venison burgers. Not so much on the sweet potato fries (not a fan of sweet potatoes), but I could look past that for those venison burgers. Just please tell me you guys had beer with this and not some wine.


Thanks for taking the time out of your day to show my space a little love.


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