1 lb ground venison
1 Tbl Smoked Extra Virgin Olive Oil
1/2 oz Game & Fowl Rub
1/4 tsp Kosher Salt
1/2 tsp ground black pepper

One of the perks of living in the Sportman’s Paradise is a freezer full of venison–or at least a neighbor with a stocked freezer. The key to adding flavor to this lean protein is the addition of a bit of fat. Most processors add a bit of fat when grinding venison. If you’re processing your own, add a bit of fatty bacon or pork fat. We get ours locally from Iverstine Farms Butcher. Fat will add texture and flavor and our Hunter’s Game Rub will tame any gaminess and season your burgers perfectly!


1.Combine all ingredients and form into four patties.
2.Grill over high heat until distinctive grill marks can be seen.
3.Turn the patties and lower the heat or move to a cooler section.
4.Grill until the burgers are cooked medium-well--about 3-5 minutes on the second side.
5.Note: If using charcoal, be sure that you've set up hot and cool sides of the grill by mounding the coals to one side.

Leave a Reply

Your email address will not be published.