How to Make the Perfect Venison Burger

Matthew Carroll

Sure, music is great and all, but have you heard the sound of a freshly ground venison patty sizzling over the flames of a summer grill? It’s music to the ears and a party on the tongue—or at least it is if you know how to grill it right.

General Tips

Venison, the lean and flavorful meat from deer, is a culinary delight enjoyed by many. Whether you’re a seasoned chef or a novice in the kitchen, these five essential tips will help you prepare mouthwatering venison dishes.

1. Properly Store and Age: Start by storing your venison properly. After harvesting, allow the meat to age in a cool, well-ventilated space for a few days to tenderize it and enhance flavor. Aging mellows the gamey taste and improves texture.
2. Trim and Remove Silver Skin: It can have tough silver skin and excess fat. To ensure tenderness, trim away these undesirable parts using a sharp knife. Removing silver skin is crucial for a succulent result.
3. Marinate for Flavor: Venison benefits from marinating to add flavor and moisture. Consider marinating in a mixture of acid (like vinegar or citrus juice), oil, herbs, and spices. Allow the meat to soak for several hours or even overnight for maximum effect.
4. Cook to Medium Rare: Overcooking venison is a common mistake that can result in dry and tough meat. Aim for medium-rare or medium doneness to preserve its natural juiciness. Use a meat thermometer to ensure precise cooking.
5. Rest Before Serving: After cooking, let it rest for a few minutes under foil. This allows the juices to redistribute, ensuring a moist and delicious final dish.

The First Step for the Venison Burger

The first step to elevating your burger game is to use freshly ground meat—so this will take some preparation in advance with your game processor or if you are a do-it-yourselfer, making the time to simply grinding your own venison. One of the key advantages to freshly ground venison over frozen/processed meat is that it tends to be juicier and more flavorful, largely because freezers can sap moisture out of meat over time causing it to dry out even before cooking.  

The Next Steps 

Once you’ve got the meat, the next step is to form it. It may seem like the obvious route is to use a meat presser, but the traditional method of using your hands has its own advantages, the chief of which is that you can mold the edges of the patty to prevent the juices from flowing out of the cracks.  

For the cooking technique, meat blend ratio and key seasonings to use, check out the full article at Outdoor Life here.  

Find more recipes on iSportsmanUSA.

Photo courtesy of Louis Hansel.