The perfect venison burger

The big game hunter, when successful, gets some nice venison to eat. Despite the fact that it consists of choice cuts, inevitably, we are left with our share of ground meat. Some include it in their spaghetti sauce, their shepherd’s pies or their meat pies, yet, one of the ways to appreciate big game the most is unarguably the hamburger.

However in order to properly shape our meat, which is poor in fat and in binding agents, we must add certain ingredients in order amalgamate it suitably. The recipe I am giving you today is a good way to make up for this inconvenience while making the meat really tasty . Even if ground game is not recommended for BBQ cooking, this recipe will allow for a BBQ cooking worthy of the nicest domestic meats.

Ingredients :

Between 1 and 1 ¼ pounds ground venison to make 4 big meatballs or 6 medium

Seasonings to bind the meat and give it consistency :

1 beaten egg
2 tsp of each of the following: Worcestershire sauce, HP sauce, Dijon or Meaux mustard
1 full tbsp. breadcrumbs
½ tsp salt (Fleur de sel)
1 tsp ground pepper

BBQ cooking

1. On high heat, to crisscross the meat, 3 minutes on each side, then at low heat to finish the cooking.
(medium-low heat)
2. Put the bread on the BBQ, at low fire to warm them up
3. Add the dressings of your choice: fresh tomatoes, pickles, cheese, onions and home-made relish. Avoid seasonings that are too overpowering, so that you don’t mask the delicate gamy taste.