Burgers

• Sear/grill, rest, and don’t overcook.
• Best medium rare, overcooked burgers will be dry and have a livery taste.
• Season with salt and pepper
• Venison is so lean you will need to liberally coat patties with oil before cooking.
• Cook a 1-inch-thick patty for 3 minutes on each side. Rest for 3 mins (it will keep cooking while resting)
• Don’t be afraid to get a nice sear on it, but both the flavor and texture will be best when you leave it rare to pink in the middle.
• BBQ/grill medium hot grill, turn only once. Don’t press, or juices will come out of the meat. Apply any sugar/honey marinades near the end to avoid burning.

For baked dishes

• If the recipe suggests browning the meat, add oil to the pan and sear ground venison lightly to keep the meat juicy, don’t overcook or it will dry out.