The first time I had a hamburger using ground venison, it was not very good, the meat needed fat and it was so dry, I thought I would never try it again.
Then I decided to experiment with some bacon fat and viola, it was a huge difference in flavor and juicy I felt like I hit the jackpot especially since we had so much in our freezer of ground meat.
This recipe is really perfect for deer meat/venison lovers and certainly will not disappoint you in flavor.
The meat is seasoned perfectly for our over-the-top tasting venison burger.
Dress your burger exactly as you would beef with cheese on top and any kind of condiments for a home run dressed to the nines style venison burger.
We make several delicious recipes using venison meat like venison sauerbraten, stew, venison fried rice, fried venison steaks, and even a venison pot pie.
Scroll down to the recipe card and try these Cabernet Burgers, you won't be sorry, and enjoy these juicy burgers that all venison lovers will enjoy and thank you for!
Calling All Vension Lovers!
These burgers adding the bacon gives them the right amount of flavor for your burgers.
There is nothing worse than a dried-out venison burger if you're just using that ground meat, so always wrap it in bacon it's the best flavor!
Some simple additions will make this a delicious venison burger everyone will love without a gamey flavor.
Hunting Season
For those not familiar with deer meat, this is hunter meat.
During the season for hunting, hunters from all over sports deer.
If they bag a deer, it then is sent to a butcher and various cuts of meat are made from the deer.
Ground venison can be used in place of ground hamburger meat for any recipe with some alterations.
As I previously said, it's lacking fat content and is very lean so fat needs to be added for flavor and to keep it from drying out.
Fat Equals Flavor
I have tried adding ground pork, and that definitely is a good substitution for just frying and wrapping these in bacon, however, my family loves bacon cheeseburgers, so these were fondly received on our table!
If you would like to add pork fat, try adding 1 1/2 pounds of ground venison and 1/2 pound ground pork butt instead.
Proceed with the same recipe ingredients in the recipe card.
Ingredients You Will Need for Cabernet Venison Burgers
scroll to the recipe card for exact measurements
- ground venison or ground sirloin for regular burgers
- Cabernet wine or more (you can also use Merlot or other dry red wine)
- egg
- Italian flavored bread crumbs
- Worcestershire sauce
- granulated garlic powder
- chili powder
- dried parsley
- salt and pepper to taste
- optional dash of cayenne pepper
- Extra sharp cheddar
- Applewood smoked bacon to wrap the burger and some fried
- hard rolls
- grease from fried bacon or use butter around 2 tablespoons
- Optional: sauteed mushrooms, peppers, and onions
Wines to Use
Only use wine that you would drink, don't buy something low grade in flavor.
The wine that isn't good to your palette will ruin your foods.
I like to use Cabernet or Merlot, you can use whatever red wine you prefer.
When baking burgers, add more wine in the pan if it evaporates, these taste great baked in it or even a little in the frying pan besides being added to the meat.
Check out these delicious recipe links below:
Venison German Stew
Venison Cacciatore
Venison Stew Old Fashioned
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Cabernet Venison Burgers
Yield: 8
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
This is ground venison meat seasoned and fried to perfection. These burgers are flavorful and juicy and any hunter would be as proud to serve and very tasty.
Ingredients
- 2 pounds of ground venison
- 1/4 cup Cabernet wine or more (you can also use Merlot or other dry red wine)
- 1 egg
- 1/4 cup Italian flavored bread crumbs
- 2 tablespoons Worcestershire sauce
- 1 teaspoon granulated garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried parsley
- salt and pepper to taste
- optional dash of cayenne pepper
- Extra sharp cheddar
- Applewood smoked bacon to wrap the burger and some fried
- hard rolls
- grease from fried bacon or use butter around 2 tablespoons
- Optional: sauteed mushrooms, peppers, and onions, Garnish: extra sharp cheddar, condiments of choice, lettuce, tomato, pickles,
Instructions
- Note: Because of the lack of fat content, I suggest cooking these in bacon grease or any rendered pork fat so I also cook some bacon for breakfast when making these and save the grease for burgers.
- Mix the venison in a medium-sized bowl with the egg, wine breadcrumbs, garlic powder, Worcestershire sauce, chili powder, dried parsley, salt, and pepper.
- Shape into patties and wrap each one with bacon ( as much as you want).
- You can either freeze these on parchment paper on a cookie sheet and save for another time or cook immediately. (If saving place in ziplock bags when frozen.)
- Melt the butter and add oil to a heavy-duty fry pan.
- Saute the burgers on low until the bacon is crisp or you can also bake these in some butter and 1/4 more Merlot of Cabernet wine and burgers are cooked to your preference.
- Add the cheese last on top of the burgers.
- Place on a hard roll.
- You can top this with your favorite sauces or condiments.
Nutrition Facts
Calories
229Fat (grams)
11Sat. Fat (grams)
4Carbs (grams)
12Net carbs
8Sugar (grams)
8
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