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.
With Mother’s Day weekend approaching, the recipes found in Harris’ cookbooks are outstanding to try. The cookbooks also are great gifts; you can order the cookbooks and DVD here. Just tell Mom that you’re sorry the gift is a little late but you’ll whip up the best venison burgers and other dishes all summer on the grill!
Harris provides fantastic venison dishes all year along with lip-smacking meals with fresh veggies and fruit from their family gardens. With seven children, she’s always looking for ways to make their meals delicious and interesting. Wild game and fish play big roles. She’s always keen on learning something new, trying a new dish and adding her own flair to something tried and true.
On her website, GameandGarden.com, 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.”
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
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!
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.
- 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!