Fantastic Venison Burgers with a Spicy Zing!

Mmmm ... click the photo for more recipes or visit (Photo: Stacy Harris/

Mmmm … click the photo for more recipes or visit (Photo: Stacy Harris/

Stacy Harris, one of our favorite authors and outdoors supporters, dropped us a note about a super venison burger dish she makes that has a little extra kick to it.

Harris whips up great venison dishes each year along with lip-smacking meals with fresh veggies and fruit from the family gardens. She’s always interested in learning something new, trying a new dish and adding her own flair to something tried and true.

On her website,, Harris said this about her love of venison burgers: “The earthy flavors of venison cannot be duplicated by any other cut of meat. Lamb gets very close to the texture and flavor and is a fantastic substitute as is grass fed beef.”

Be sure to check out her other thoughts there on as well as her great cookbooks here, here and here or this super DVD here in

Venison Burger

4 pounds venison (or lamb)
1 pound bacon
4 cloves garlic, minced or crushed
1 medium onion, finely chopped
1 Tablespoon Kosher salt
1 Tablespoon freshly ground pepper
6 Hamburger Buns
Pickles (optional)

In a meat grinder, grind venison and bacon on the largest setting. This will keep your hamburgers light and juicy. Add onions, garlic, salt and pepper. Mix gently, but well.

Grill your hamburgers until just done. I did these on a flat top on my stove – I let them cook 5 minutes on one side then flip then and finish cooking about 4 minutes on the other side, depending on the thickness of your patties. Don’t overcook, but make sure the pork is completely cooked.

Warm your buns on the flat top until they are slightly steamed. Serve them with Chipotle Mayonnaise (get that mayo recipe here), pickles and anything else you you like! Enjoy!

Cick to learn more ...

Cick to learn more …

See One of DDH’s Most Popular Venison Cookbooks Ever!
Gut It • Cut It • Cook It
guides you every step of the way from the field to the table. No detail is left out—from proper field dressing and butchering to storing and preparing your venison.

You’ll find:

  • Checklists and descriptions of tools you’ll need to get the job done right and affordably
  • Advice for shot placement and ammunition so you don’t damage valuable meat
  • Step-by-step photos and instructions for proper field dressing and skinning
  • Butchering – cut by cut
  • Best practices for wrapping and freezing venison
  • How-to instructions for saving antlers and caping your buck
  • BONUS CD includes 50 venison recipes, field dressing chart and meat cuts chart

So stop paying someone else to butcher your deer, with Gut It • Cut It • Cook It you can do it yourself. Save money and eat your own meat!