May 21, 2012
Contest: What’s Your Secret to Better Venison Burgers?
By David Draper
I’ve run into many hunters, even those who love and live on game meat—except they don’t like venison burgers. “Too dry,” they say. Or, “Won’t stick together.” I’ve even heard grown men who will wolf down a deer steak say that ground venison, pressed and pattied, is “too gamey.”
Humanitarian that I am, and goodwill ambassador of game meat, I’d like to enlighten those poor people who are missing out on one of summer’s best meals: a deer burger cooked over open flame. And I’d like your help. Give me your best tip or secret ingredient for making venison burgers that stick together and taste great. I’ll sort through them and pick a couple of winners.
The best tip or ingredient will receive a great prize package, including a new cast-iron pan from Camp Chef. I’ll also award two runners-up with special game and fish seasoning blends from Hi Mountain Seasonings and Cabela’s.
Tips must be posted in the comment section by 5 p.m. (Mountain Time) on Friday, May 25, to be eligible.