Venison Burger

If you are looking for lean, organic meat, Venison is a great source. It is full of protein, zinc, and iron and I was absolutely thrilled when Andy( IPC's long time church member) offered me ten pounds of venison for our Wednesday Noon Service Lunch. For a foodie, great chunk of meat over diamonds, any day!

To keep this lean meat moist, I started with panade (milk and bread mixture) and added a bit of processed raw bacon.

Adding fresh garlic, caramelized onion, and Italian parsley completely took out any gamey taste. Even after searing and baking, it was incredibly moist and full of wonderful flavor. Melted pepper jack finished off the burger with a nice kick.

I took one piece home and left it in the fridge for my husband before I left on the mission trip with the kids. When I returned home, on our kitchen white board was this: "Venison burger, EXCELLENT!!" No famed food critic could have given me a better review.

Top photo venison patty was grilled, this one pan seared.

Venison Burger

Panade Mixture:
2 slices of white bread, torn to pieces
1/4 cup buttermilk

1 small onion, finely chopped, sauteed with 1 Tablespoon of olive oil for 5 minutes

4 slices of bacon, processed until finely chopped
2 cloves garlic, finely grated
2 tablespoon chopped fresh parsley
1 Tbsp. Worcestershire Sauce
2 Tbsp. Soy Sauce
1 Egg
4 teaspoon chopped fresh oregano or 1 teaspoon dried
1 pound ground venison
Freshly Ground Pepper to taste

Tomato Slices
4 Kaiser Rolls
4 Cooked bacon slices
4 Slices of Pepper jack

1. In a large bowl, make panade by combining pieces of white bread and butter milk together making into a paste. Add cooked onion and rest of the ingredients, gently combining and mixing together.
2. Divide them into fourths and make four large patties. Heat largest frying pan to medium-high until smoking point. Put a tablespoon of olive oil, swirl the oil to coat and put venison burger patties to sear, forming a dark crust on both sides.
3. You can reduce the heat slightly and finish cooking until meat thermometer registers 145 degrees for medium doneness or 160 degrees F. for well done. Or finish cooking in 375 degrees F. oven (if making larger amount), 10-12 minutes. Top pepper jack cheese slices on burgers and cook 30 seconds more for cheese to melt.
4. Assemble burgers and serve with your favorite topping.

1 comment:

  1. I was at that noon service and enjoyed one of those venison burgers. It was delicious. I hope to be able to duplicate the taste with some venison that my son has stored in my freezer. Thanks Kay!!