How to Make Venison Burgers

How to Make Venison Burgers

They say extra lean ground beef is healthy for you. This recipe cooks up even leaner meat, venison. Venison burgers will leave ya feeling satisfied, not stuffed and ready for a nap. You’ll feel lighter than you would eating a beef burger.

Now, because venison’s such a lean meat, it requires more attention while cooking. It’s easy to overcook venison since there’s minimal to no fat in deer meat. Leave some red color to the meat so it’s juicy. If you want leftovers, leave more red to the meat so you won’t overcook it while microwaving tomorrow’s dinner.

how to make venison burgers

Venison burgers are a quick way to enjoy a great meal. Great thing is that condiments/sides that go well with beef burgers also go well with venison.

 

What you’ll need to make venison burger meal pictured:

  • 1lb or less of ground venison or enough to feed however many you’re feeding
  • Charcoal grill or George Foreman grill preferred
  • Pickles, onions, pickles, ketchup, mustard any seasoning desired. – I chose not to use seasoning.

What you do:

  • Make patties with hands
  • Lay on grill
  • Watch them closely, 5-10 minutes
  • Toast bread if desired, enjoy a quick way to enjoy a wild game meal!

This post is long overdue and is part of the series of venison dinners I made from my first deer. Two other recipes will be posted in the coming weeks. One’s for making venison chili and the final one’ll be for a venison roast.

Here’s other venison recipes worth a shot:

Venison Fajitas Using Deer Chops

Venison Fajitas Using Deer Chops

venison fajitas using deer chops

Fresh off the stove, the blurriness is actually steam. Thinly sliced deer chops are the best cuts of venison for fajitas. Very tender meat that cook fast for a quick meal

 

What you’ll need

  • About a pound of venison chops
  • One green pepper
  • One medium sized onion
  • Olive Oil (just pour till you think you’ve got enough in the pan)
  • 1 Fajita seasoning packet (do not follow cooking time instructions as they’ll be for chicken of beef) – or make your own
  • Chili powder
  • Cayenne pepper if ya want a kick

 

sliced deer chops - venison fijitas

Slice deer chops thin.

What you do:

  •  Rinse deer chops under cold running water
  • Cut away silver skin and clean up deer chops as needed
  • Slice-up venison chops for fajitas.
  • Slice green peppers and onions into strips

Once sliced, fry in a pan with olive oil for 2-4 minutes, flipping once. Do not over cook, in fact leave some purple color to the chops. Then, add in your favorite seasoning and veggies.

venison fijitas ingredients

Here’s what I chose to use when making venison fajita’s.

 

Other venison recipes:

Venison Macho Nachos Recipe

Venison Macho Nachos

venison macho nachos recipe

Venison macho nachos were made on-the-fly. On this night, I ran out of tortillas and still had a lot of taco leftovers, (lettuce, cheese and cooked ground venison). I improvised with chips on-hand to make macho-nacos. Ya see, I was too hungry to get more tortillas at the store.

This is a venison meal recipe that’s low cost and quick to make. (I used recipe below with one pound of ground venison.)

Stuff to use:

  • Lettuce
  • Sharp cheddar cheese (or any shredded cheese)
  • Multi-grain chips (or any tortilla style chip)
  • Salsa
  • 1 lb ground venison
  • taco seasoning packet

What you do:

  • Semi-brown ground venison
    • (leaving some pink color will keep venison moist so you’ll be able to microwave leftovers without overcooking.)
  • Add seasoning
    • (while following directions on seasoning packet, remember cooking time should be shorter because most packets are writing for cooking with beef.)
  • Scoop cooked ground venison on a plate, add in chips and condiments.

Making meals with what you have on hand allows you to be creative. You’ll discover new meals to use the food you already have, ya may surprise yourself!

 

Other venison recipes:

Deer Heart Grilling

Deer Heart Grilling (warning, eating the heart will increase buck fever)

deer heart grilling

Recommend putting tin foil on grate first, then, place deer heart on the tin foil. Midway through grilling I threw tin foil down over grate. Tin foil will prevent the heart’s soft meat from getting scorched. (Use two layers of tin foil, or one layer of heavy duty tin foil.)

MeatEater has an episode where the featured meal is deer heart tacos. Ever since watching that episode, I had it in my mind to cook and eat the heart of my future deer.

Cooking and eating a lovely deer heart dinner is exactly what I did with my first deer, (and will continue to do with future deer). In this post, I’ll be sharing with you the deer heart recipe I used. Saving the heart was a priority while field dressing.

This was my first time cooking deer heart, so, before firing up the grill, I tweeted to MeatEater about venison heart recipes.
MeatEater responded with two deer heart recipes.

Seeing as I would be using a small grill, had apples and garlic powder on-hand, I improvised MeatEater’s apple-roasted venison heart recipe. I did not have a lot of tin foil so chose to cook heart on the grate instead of in the coals.

 

Supplies used when grilling deer heart:

  • Charcoal grill
  • Tin Foil

Here’s the recipe:

  • 1 deer heart
  • Garlic powder
  • 1 apple – cubed

What you do:

I used a granny smith apple because it's what I had on-hand. Granny smith has a bold flavor, would recommend using.

(Before the grill photo.) I used a granny smith apple because it’s what I had on-hand. Granny smith has a bold flavor, would recommend using.

  • Clean out and trim deer heart
  • Rinse deer heart thoroughly with cold water
  • Cut open deer heart and lay flat
  • Shake on garlic powder as desired
  • Stuff apple cubes in the heart ventricles
  • Grill heart until the top layer of skin is brown, keep checking, do not walk away from the grill.

Lessons learned: Here’s the mistakes I made:

  1. Not laying tin foil over grate to begin with. As a result, the heart’s outer layer got overcooked. (middle of heart was unharmed)
  2. Cooked the heart too close to coals. (cooking heart higher above coals would be recommended.) I found the heart is very soft, delicate meat.

One deer heart satisfied my appetite. If this were for two people or more, side dishes would be required. Next time you fill your tag, take the deer heart home with you. You’ll love the meal!

dear heart grilling

(After grilling photo.) Meal turned out well! Heart was very tender. Looking in the middle you’ll see it’s still pink, which is a must while cooking heart. Only the outer skin got a bit overcooked.

If you have cooked deer heart before, please share how you cooked it. If you decide to use my recipe let me know how it goes and if you added some ingredients along the way. Enjoy hearing how wild game is cooked and what parts of wild game are cooked. Good huntin’ and good eatin!’

Read Other Venison Recipes:

Venison Meatballs

Venison Meatballs

 

venison meatballs and pasta

This was the first spaghetti meal with venison meatballs.

In the previous post, “the hunt continues,” I mentioned doing a series of posts on venison meals from my first deer. So, let’s start making venison meatballs!

Venison meatballs turned out to be a favorite way to use ground venison.

There’s two ways I prepared venison meatballs and I’ll share with ya the recipes below. First, we’ll go over the part that’ll make or break your venison meatballs: cooking time.

 

Cooking Time
For venison meatballs, 10-12 minutes in an oven preheated to 350 degrees will get ‘er done. Anything over 12 and you start losing flavor, drastically. Less is more when it comes to cooking time, especially if you plan to reheat wild game meals for leftovers. This leads me to the next point: cook venison meatballs closer to 10 minutes so microwaving won’t over cook leftover venison meatballs.

venison meatballs

Prepare a 9×13 pan with butter or extra-virgin olive oil. Then place rolled venison meatballs, with ingredients added, in the pan. Place in an oven preheated to 350 degrees.

You always need to be attentive and near the grill, oven or stove that you’re using to make a wild game or fish meal. Stand by the cooking source, do not leave it.

Two Venison Meatball Recipes To Try

Recipe 1) Using seasoning:.

  • Italian Seasoning
  • Garlic Powder
  • 1 lb ground venison

What you do:

Roll up ground venison with your hands. While rolling, shake on Italian seasoning and garlic powder. (*No measuring of spices required. This way, you’ll find some meatballs  will have more garlic, some more Italian season. Each one will have it’s own flavor, a surprise in every bite!) Place meatballs in a 9×13 pan pre-treated with either butter or extra-virgin olive oil (extra-virgin olive oil is meant for baking at high temps). Put pan in an oven preheated to 350 degrees.

Recipe 2) Using fresh onion and garlic:

  • 2 minced garlic cloves
  • 1 minced small onion
  • 1 lb ground venison

What you do:

Mince garlic cloves and small onion. Mix together the minced garlic and onion on cutting board. Roll venison meatballs into a ball with your hands. While rolling, sprinkle in minced garlic and onion mixture. Add as desired. Place meatballs in a 9×13 pan pre-treated with either butter or extra-virgin olive oil. Put in an oven preheated to 350 degrees for 10-12 minutes.

Venison Meatballs-garlic and onion

Note: a butcher knife is the recommended knife for mincing. A sharp knife is a must.
I do not have a butcher knife, the knife pictured did the job becuase it was sharp!

(Before cooking my first deer, I had no desire to mince anything. Yet, when seeing minced garlic was an ingredient to making venison chili, I learned by watching “how to mince garlic” YouTube video. To me, hunting and fishing create a willingness to learn more about cooking.)

 

Next Venison Meal: Grilled Deer Heart