Venison burgers

Many of you have grilled and eaten ground venison. Probably some of you are excellent chefs of wild game. From those of you that have another or considered better way to grill please share your recipes. Yesterday, I grilled venison burgers and this is how I cooked them.

I used deer with a 4 to 1 ratio of bacon. The bacon adds fat to the deer. Brenda formed the venison into patties and seasoned with salt and pepper. Real simple.The patties were cooked over lump coal and wood. The fire was started using a chimney starter – no lighter fluid. Something else I do is clean the grill and grate between each use. I don’t mean only removing the coal ash, I thoroughly wipe down the interior, exterior and wash the cooking grate.

Once the coals were ready, I spread them over the coal rack, and then replaced the cooking grate. The grate I’d coated with a non-stick cooking spray. The spray burns off a bit, but helps to keep the meat from sticking – an infrequent problem. (Don’t apply the spray over the burning coals. Non-stick cooking sprays are flammable)

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After the grate has gotten very hot I placed the burgers on it to sear the meat. Once seared I lowered the flame. When cooking with coals this is accomplished by physically lowering the flame using an adjustable coal rack. Lowering the flame means cooking more slowly allowing the wood smoke flavor to saturate the meat.

I prefer grilling over lump coal and wood. When I have enough, I use wood only.   The flavor meat takes from wood and lump coal is excellent. These burgers were no exception.

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