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By Chef Derek St. Romain
Ever have one of those deer seasons you would like to forget about? Or worse yet, miss a whole season because of work and kids and just plain old life getting in the way? All that basically sums up my 2018 Hunting from start to finish, but there is a silver lining to this story.
You see, in January I had time to actually check a few trail cameras I had out In the woods (since August) and I realized I needed a change. Quickly! I had worked from December of 2017 all through the summer to make my hunting properties perfect. Had a couple small Creek bottom food plots, feeders where they needed to be, minerals sites rolling, shooting lanes..... you know what I mean. All that work and then I could not get time off from the day job to get in the woods and actually hunt. Remember the trail cams mentioned above? I looked at all the pics of deer I was basically just feeding to be nice and it really had an impact on me.
So much so that I quit that day job and decided to buy a food truck, crank up the freelance writing a bit more and start filming more of my recipes that I develop for different companies, both in and out of the outdoor industry. IT’S PROVEN TO BE THE BEST DECISION I HAVE EVER MADE! I now have the time to even go fishing and take great vacations with my wife and kids. (Can not tell you how many beach trips I have missed)
This deer season will be like no other in my 30 years of deer hunting and the anticipation through the summer will be tough, but well worth it.
I wrote all that to share how this recipe came to be. I lost my Dad early in the year and it really let me know I made the right decision to quit that job. Because I did leave, I was able to go back home to New Orleans and spend a couple weeks with my family and actually visit. Since Hurricane Katrina, life had just been a working blur with patches of great hunting here and there. It’s like my Dad gave me a well needed “atta boy!” While down there in N’Awlins I remembered this was one of my Dads favorite recipes. He and I share a huge love for great food and this recipe is exactly that! Of course the Bison can be substituted with venison or beef or even pork for that matter and it will be just as good just make sure to share it with your family and friends because tomorrow just might not come.
If my plans come together as I expect them to, the next issue will have a couple huge backstraps laid out getting prepped for the smoker! Life is too short to let it slip by not chasing your dreams......and your dream Bucks!
Enjoy! Bacon Bison Burgers
2 lbs Ground Bison* 2 tablespoons Demi glacé*(beef base paste or powder) 1 tablespoons squeeze garlic* 1 tablespoons seasoning salt Big pinch of Pure ground pepper and Pink Himalayan sea salt* 12 strips bacon, cooked* buns
Top the whole thing off with a roasted corn queso! Mix all ingredients together with the bison and gently form the patties. Place Bison Burgers on the grill and cook each for about 10 minutes total cooking time for a medium well done burger. What I like to do is have the grill going to about a medium to med/high temp and try to only flip the burger twice. Just about 3 minutes per flip. With Bison, especially when sourced locally as I am blessed to do, I only cook my burgers to medium doneness and pull off the grill as soon as they hit 130 degrees. Best part, top those incredible burgers with bacon strips, fresh basil leaves and roasted corn queso cheese sauce. I have been known to slap a big ole slice of some German Johnson “Maters” on there as well! Want to see exactly how to prepare these burgers? Check this link out- https://inglestable.com/recipes/bacon-bison-burgers/
Chef Derek St.Romain Owner- Fusion Gourmet Food Truck Regional Director- Nohungrypeople.org Filling our food banks “One Arrow at a Time” Want to see this recipe video? Then even more recipes, videos, tips and tricks then check out my page on @Inglestable website right here.