If you are unsure about the taste of venison, these burgers are a wonderful way to try it out. “Foodies” across the globe have embraced venison for its earthy flavor: Deer graze on grass, acorn, berries, and herbs, which lends to a unique taste and texture that is not found with any other cut of meat. The key to preparing venison is to enhance the natural flavors of this organic meat. Venison is usually quite lean, so in order to make sure these burgers aren’t too dry, the recipe calls for egg yolks and olive oil to give it a bit of help.
If you enjoy bacon, and save your drippings (or a few strips), you can add a heaping spoonful of the liquid (or ground strips) into the venison mixture. Just be sure to limit how much salt you are adding.
1 lb. ground venison
2 egg yolks
1 tablespoon extra virgin olive oil
1 tablespoon Worcestershire sauce
Fresh ground black pepper and salt to taste
Gently combine all ingredients in a large bowl with a fork. Do not overwork the meat or it will give you very tough burgers. Shape into four large patties and grill over medium-high heat until medium well, about 3 minutes on each side, depending on thickness and the heat of your grill.
These are absolutely perfect topped with a slice of Colby jack cheese and fresh tomatoes.