Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Wild Tamer Hamburgers

I usually hate Venison burgers (too dry). Tried Wild Tamer Burgers from Slice of The Wild last night. Wow, moist, delicious and will be a staple for us! Thanks Eileen!

I have that cookbook, but I haven't made that recipe.

I just looked it up, and find the idea of including some sour cream intriguing.

I think I will give it a try soon.

John

You won't be sorry! I am going to try it with other big game too.

75lbs venison , 5 lb bacon 20 lb of good beef fat ...= great juicy burgers!

U can stretch that >>>by just tossing in 10/20 lbs of 90/10 ready ground beef.....

I've got the book, but have also not made it.

I will say, 50% game, 30% beef hamburger, and 20% pork fat will make any wild game juicy and, possibly, not gamey enough. But when we have ground it in that ratio the hunters that shot the game always love it.

Personally I like it more 70/20/10, and the ten can be bacon instead of fat.


I am going to have to try this though with sour cream and onion, sounds freakin good.

I don't add any fat to my burger, that's why this recipe was so good.

Sour cream has a pretty good fat content.

Where could one find the recipie? Thanks

Hamburgers
When you grind your own venison, you can add fat or not. For these burgers, we don't add fat; they have enough fat in the sour cream and egg that the burgers hold together well. Plus, the extra liquid from the pureed onion makes venison burgers moist and tasty. But if you have already added the fat, no problem. You'll have a little more fat rendered in the pan, but the taste and texture will still delight.

1 pound ground venison

2 tablespoons pureed onions

2 tablespoons sour cream

1/4 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon coarse ground black pepper

1 large egg, beaten

2 tablespoons oil

Combine the venison, onion, sour cream, garlic powder, salt, pepper and beaten egg and refrigerate, covered for four to 24 hours. Shape into four burgers.

COOK (SKILLET OR GRILL)

Tag. Thanks cooking this 2 nite! Right after a highlander American bock.

I don't add any fat.I just spritz with olive oil before I put them on the grill