This works with any game grind (elk, moose, venison, etc.) to which no fat or domestic meat has been added. It's essence is my mother's recipe. It is so good, after you fix it the first time you will barely be able to wait for the next package of burger to thaw so you can do it again.
Put approx. 1 lb. frozen pkg. of grind in fridge two days before meal to thaw. This is important, as room temperature countertop thawing leaches the moisture from meat. Add 1 rounded TB powdered buttermilk to one egg and mix together with table fork. If you like Mediterranean flavors, such as those found in meatballs, add some oregano, a little less basil, and a smaller amount of coriander. You can add a bit of fennel, too, if you wish. Add sufficient amount of bread crumbs to make a solid wet mixture. (Substitute some seasoned Italian croutons for your bread crumbs and crush them if you don't want to play with your own flavors.) Work eggs, buttermilk, seasonings and bread crumbs thoroughly into venison grind. Set aside. While you allow meat mixture to lose its refrigerator chill for better browning and cooking, chop up a small onion, half a green pepper and fresh garlic in proportions that please you and saute them in a 50/50 mix of butter/virgin olive oil.
Mix everything together and form into large, thick burgers. On each side, sprinkle salt and fresh ground black pepper and follow with a drizzle or spray of olive oil. (Buy a squirt bottle and put olive oil in it.) Rub each side lightly to fix oil and seasonings.
When I cook straight game burger, I like it on the rare side, but grind mixed this way is very good cooked through. It remains moist and tender. You can fry these over medium to med. low heat in a preheated iron skillet. When pan frying, sometimes I stir in a can of mushroom soup thinned with milk at the end for a quick and easy gravy. Move it around to stir in the fond stuck to the bottom of the skillet.
Here's a trick: wet your hands before forming burgers and the meat mix will not stick to them.
Topic: Fancy Game Burgers (Read 1224 times)
