I grew up in a hunting family. In fact, my uncle has a very popular hunting and fishing show on television! So, if I was to say that I did not like the taste of venison, that would be considered blasphemy!
I don’t like the taste of venison. Gasp! It tastes “swampy” to me sometimes, and now I always anticipate that flavor.
Well, not anymore.
We have had the pleasure of hosting a wonderful woman named Anna, from Ukraine, in our home. One day she whipped something simply magical up in our kitchen. She did not know the ground meat in our freezer was venison when she made this recipe, and we did not realize she used venison until we were done devouring this meal!
I basically begged her to make more, and to share her family recipe with me…..so I could share it here with you!
She obliged. So now, I finally can tell my family that I LOVE venison because I have the best venison burger recipe!
If you're like me and don't really like the taste of venison, then you need to try this recipe and it will change your mind!
- Mince onion.
- Combine venison, onion, egg, salt, and pepper in a large mixing bowl.
- In a smaller bowl, pour the milk over the bread to soften it, mix with hands.
- Add bread and milk mixture to the venison.
- Mix everything together using hands.
- Melt duck fat in a large skillet over medium-high heat, to coat the pan.
- Form venison mixture into patties using wet hands (so it doesn’t stick).
- Fill the pan with patties and cover to fry.
- Flip when browned on one side, cover, and allow to cook (they will shrink a little).
- Turn heat down, cover, and allow them to cook until the desired doneness.
- They last in a covered container in the fridge for up to three days.
- They also freeze well.
*Note: A word on duck fat and why we use it: The high smoke point of duck fat means that it can be cooked at high temperatures without smoking or altering its flavor. And unlike butter or olive oil, duck fat can be recycled. For convenience, duck fat stores in the freezer for quite a long time. It’s pretty much the only fat we cook with when using high heat, we also use lard (but that lends a slight flavor).
❤️ Thanks Anna, for the amazing recipe! ❤️