If I had the time or energy to share with you the full detail of the past ten days of my life, you would be more than accepting of today’s brief “drive-by” post and recipe.  I apologize but I also know that those of you who know me in real life can comprehend some of what I mean here.  I hope to be back to regular full-blogging soon, but today is not that day.

So here’s my quick-and-dirty post for today.

I had two pounds of ground venison.  (Yum!)

I didn’t know what to do with it.

I queried my friends on Facebook for suggestions.

My friend Julie Sullivan Mayfield from Paleo Comfort Foods, whose husband Charles is an avid hunter, suggested that I hop to the nearby Pine Street Market to fetch some of their Applewood Bacon Burger to mix in with it.

(Please, go to their website and just read the description of that product.  OMG.)

(And, please, if you are in Metro Atlanta, get thee to Avondale Estates, and patronize Pine Street where everything is amazing.  And while you are there, stop by Second Life Atlanta which is an upscale reseller benefitting animal rescue that does great work.)

I digress.

Alas, I didn’t make it to Pine Street in time to prep the burgers as Julie suggested with the first pound.  The second pound, however, is happy to await the arrival of the Applewood goodness.

So here’s what I did instead.  (It’s a throwback to my turkey burger days.)

DSC02671Juicy Venison Bacon Burgers

  • 1/2 lb. bacon
  • 1 lb. ground venison
  • salt + pepper to taste
  • 1 c shredded zucchini
  • 1 TBSP fat (lard, grassfed butter, bacon grease, etc.)
  1. Preheat oven to 350 degrees.
  2. Cut bacon into 2-3 inch pieces and add to food processor.  Process until it forms a dough-like ball.
  3. Add bacon, venison, salt and pepper to a large mixing bowl.
  4. Mix together really well with hands.  (I wear non-latex gloves when I am doing this kind of work.)
  5. Add zucchini.  (You may opt to wring out the zucchini in a dishtowel.  I wanted to maximize the moisture so I didn’t.)
  6. Continue to mix with hands until thoroughly combined.
  7. Form into patties.
  8. Warm an oven-safe skillet over medium-low heat.  (I use cast-iron.)
  9. Melt fat in skillet and swirl.
  10. Sear patties on each side quickly, then place in oven.
  11. Cook at 350 degrees until desired internal temperature is reached.

Of course, you could do the same thing with any ground meat, but adding the extra fat (bacon) and water (zucchini) is best suited to a ground meat that is lower in fat and tends to cook up drier.

(You can find this and other fun posts at Nourishing Joy’s Thank Goodness It’s Monday #8 here!)


One Response to “How I Used the Venison”

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