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!
The Best Venison Burger Recipe Ever!
- 2 lbs ground venison
- 1 large onion, minced
- 2 slices gluten free bread — we use this kind
- 1/4 cup raw milk
- 1 pastured egg
- 1 tsp sea salt (or more to taste)
- 1/4 tsp ground black pepper
- Duck fat for frying* — we buy our duck fat here (lowest price I have found)
*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 it’s 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)
- 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 large skillet over medium-high heat, to coat 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 desired doneness
- Makes 18-20 small venison burgers, depending on how large you form the patties
- Last in covered container in the fridge up to three days
- They also freeze well
❤️ Thanks Anna, for the amazing recipe! ❤️
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