Venison burger recipes - a delicacy
Venison burger recipes use a meat that is not quite like any other. Deer meat is beautifully dark, rich, superbly textured yet lean and powerful.
Amongst the more varied and diverse burgers such as turkey burgers to lamb burgers, venison stands out amongst them because it is game.
You'll find venison featured in many western European menus and cookbooks. It is also easily found in butcher shops. In other parts of the world, however, it is commonly described as exotic meat and can only be found in specialty supermarkets. Online gourmet shops sell it too. Imagine, venison delivered to your doorstep.
Venison is one of those meats that lends itself perfectly to a burger but must be handled right in order to get it perfect.
Given its lean nature, venison can easily become very dry when cooked. This is true for any dish it is used in not just in burger. For this reason, I recommend adding a little milk or cream to the venison patty.
Another nice touch is adding a touch of mustard. Dijon is good and so is the traditional English mustard. It adds a great tang to the meat.
Garlic is a must, onion is good but use herbs sparingly. You wouldn't want any single herb to dominate and overwhelm the beautiful flavor of venison.
The crowning glory of any venison burger recipe is the meat itself. The other ingredients are all cameos.
Let's cook venison!
Basic venison burger recipe
Venison is sometimes described as being "gamey" when a good quality cut of deer meat is actually quite mild. Ground venison responds well to marinade.
6 slices of bacon
2 minced shallots
1 teaspoon minced garlic
2 pounds ground venison
1 tablespoon worcestershire sauce
1 tablespoon chopped fresh parsley
1 beaten egg
Salt and pepper
6 hamburger buns
- Fry the bacon in a skillet over medium heat until brown and crispy
- Pour the bacon drippings and crumble the bacon into smaller pieces and place in a large mixing bowl to let it cool down. Leave some dripping in the skillet for sauteing the garlic and shallots
- Place the skillet back on the heat, add the minced garlic and shallots and saute until softened
- Add them to the bacon bits and bacon drippings and let it cool
- Once cooled, add the ground venison, worcestershire sauce, parsley, salt, pepper, and the beaten egg and mix quickly to combine everything with your hands
- Shape into 6 patties and refrigerate for at least 20 minutes
- Preheat your grill or skillet to medium high heat
- Grill or pan-fry your venison patties