Hunter’s Venison Ranch Patty Melt

Hunter’s Venison Ranch Patty Melt


Like most teenage boys, our soon to be 15-year-old son, Hunter, eats a lot. I mean an amount on par with an average family of four. Luckily for us, he loves to cook and to tinker with recipes. This Venison Ranch Patty Melt is one of his creations, and one of his go-to recipes when he is cooking.

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Hunter with one of the three whitetails he has taken so far this season.

He recommends Texas Toast for the bread and sharp cheddar cheese with caramelized onions to top the patty melt. While he grills the patty melts from time to time, his favorite cooking method is seared in a cast iron skillet over medium-high heat.

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Serve the patty melt on Texas toast.

For best results, use venison ground with a little added fat. For burgers, we like 75 percent venison ground with 25 percent bacon for a nice smoky flavor.


Timber 2 Table Recipe

Prep Time

15 minutes

Cook Time

30 minutes


3 pounds ground venison (try bacon ground with 25 percent bacon for this one)

1 packet Hidden Valley Ranch dry seasoning mix

¼ cup Worcestershire Sauce

1 Tablespoon kosher salt

1 Tablespoon black pepper


Caramelized onions

Sharp cheddar cheese

Cooking Instructions

Mix ranch seasoning packet, Worcestershire Sauce, salt and pepper into venison. Divide meat into six 8-ounce patties. Preheat a cast iron skillet over medium-high heat with one teaspoon of vegetable oil. Place two or three patties, depending on skillet size, into the pan. Cook, without flipping, 7-9 minutes on the first side until moisture droplets push up through the top of the patty. Flip once, cook for an additional three minutes then top with a slice of cheese. Cover pan until cheese is melted, move patty to lightly browned Texas Toast, top with onions, and serve.

Try grinding the venison with a little bacon for added fat and flavor.

Original Source: Real Tree Timber 2 Table

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