One of the best things about rural country living is the access and availability of wild game. Venison nourished the early settlers and Indians in days of olde. Venision makes for a terrific meal and it is a sustainable food source. Lean and earthy, venison can be substituted for any red meat and cut as well! As a part of my live lab if you will, I have had the pleasure of 'breaking down' fresh venison in my back yard. There are many private processing sites in our area, where you can take your fresh game and have it ground as well as cut into roasts, steaks, tenderloin, etc... and packaged by 1 and 2 lb. increments as desired. This recipe is made with ground venison given to me by a friend of the family. The flavors are amazing and the taste is out of this world. The warming and earthy notes of allspice help to bring this dish full circle. Fresh herbs help keep the burgers moist and juicy.
- 2lbs. ground venison
- 2 tbsp. plus 2 tsp. schmaltz (rendered chicken fat) frozen*
- 1/2 c. fresh parsley, roughly chopped
- 1 tbsp. onion powder
- 2 soft beef bouillion cubes
- 1 tsp. ground mustard
- 1 tsp. sriracha
- 1/2 tsp. allspice
- Kosher salt and fresh cracked pepper to taste
- Combine all ingredients in a mixing bowl (grate in schmaltz) and let stand 10 minutes for flavors to meld.
- When ready, heat a cast iron skillet or saute pan to medium high heat and add 1 tsp. schmaltz to hot pan.
- Form the meat mixture into 8 burgers.
- Cook patties 4 at a time (depending on pan size) until no longer pink and juices run clear, flipping once-about 4 minutes each side for medium well.
- Add remaining tsp. of chicken fat for second batch.
- Serve with burger fixings and condiments desired or serve as is.
|Amount Per Serving||%DV|
|Serving Size 130g|
|Recipe makes 8 servings|
|Calories from Fat 85||39%|
|Total Fat 9.41g||12%|
|Saturated Fat 4.54g||18%|
|Trans Fat 0.0g|
|Total Carbs 1.61g||0%|
|Dietary Fiber 0.4g||1%|