VENISON BACON BURGERS
We were given some ground venison and this is what my husband made. Venison can have a tendency to be a bit dry. This recipe solved that problem & they were delicious!
Provided by Lauren Conforti
Categories Wild Game
Number Of Ingredients 11
Steps:
- 1. Cook bacon in a skillet over medium heat until browned & crispy. Pour bacon & grease into a large heatproof bowl & allow to cool.
- 2. Heat olive oil in the skillet, then add garlic & shallots. Cook & stir until softened, about 3 minutes, then add to the bacon.
- 3. Once the bacon mixture is cool, mix in the venison, Worcestershire sauce, parsley, salt, pepper & egg until evenly combined. Cover & refrigerate for at least 20 minutes to rest; all day or overnight might be better.
- 4. Preheat an outdoor grill to medium-high heat.
- 5. Shape the mixture into 6 patties & grill to desired doneness. Serve on toasted buns with your favorite toppings.
- 6. TIP: Baste with Herbed Butter while cooking to add moisture to your game meat.
- 7. ** The following are tips for cooking most types of venison: - Do not overcook as it could become dry. - Quality venison should be cooked to no more than 130F to 140F internal temperature. Use a meat thermometer. At 150F the meat tends to dry out. Let rest in juices, covered for 10-15 mins before serving. - Frying/browning should be done quickly. - Stews & pot roasts should be cooked "low & slow". Crock pots are great for this. - Use tongs to turn or pick up meat. A fork will pierce the meat & allow juices to escape.
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