Posted on February 03, 2017 by Anne Milneck | 0 comments
One of the perks of living in the Sportman's Paradise is a freezer full of vension--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 lb ground venison
1/2 oz Hunter's Game Rub
1/4 tsp Kosher Salt
1/2 tsp ground black pepper
Combine all ingredients and form into four patties. Grill over high heat until distinctive grill marks can be seen. Turn the patties and lower the heat or move to a cooler section. If using charcoal, be sure that you've set up hot and cool sides of the grill by mounding the coals to one side. Grill until the burgers are cooked medium well--about 3-5 minutes on the second side.
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Our original Baton Rouge, Louisiana retail shop is located at 660 Jefferson Hwy. Questions? We'd love to chat, give us a call at 225-930-9967
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