Longtime DDH fan Stephen Burchett of West Virginia dropped us a note recently about a nice deer he killed this season along with his easy deer burger recipe.

We have to agree, this is pretty foolproof and sounds doggone tasty. Burchett is an attorney and longtime bowhunter. He also, like many of us, loves the results of a good recipe when hot venison hits the table and can be enjoyed with family and friends.

Burchett shot this awesome velvet buck during the 2016 season after just five minutes in the stand on the opening morning of the Kentucky bow season. Talk about being in the right place at the right time. Gorgeous buck!

Enjoy his burger recipe!

2-3 lbs ground venison
1 lb package ground pork
Tony Cachere’s Seasoning

Take venison and pork out of refrigerator for about an hour to come closer to room temperature so that they are easier to work.

Combine venison and pork in large mixing bowl by hand. Generously shake on coating of Tony Cachere’s Seasoning. Mix well again by hand.

Form into 6oz. patties.  (6 oz. seems to be best size for cooking and on the bun.)

Grill and enjoy.  These are so tasty, that many prefer just the burger on the bun with nothing else.

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Learn how to hunt, process, and cook a wide variety of wild game with Hunting for Food by Jenny Nguyen and Rick Wheatley. Begin with detailed instructions on the best practices for hunting different types of game, including coverage of how to find or attract the game you’re looking to hunt, best times for hunting, and the gear you’ll need to be successful. Get your copy here!