- Nov 4, 2015
How to make the best Venison Burger you’ve ever tasted
- Venison by itself doesn’t have enough fat – you’ll need to add some. If you’re grinding your own meat, mix-in some pork to increase the fat content. Ask your meat processor to add in some pork fat.
- Add some bacon. Pick-up some “bacon trimmings” at your local grocery store. Crispy bacon is great and adds a tasty flavor to venison burgers.
- Just a little salt – only on the outside - will bring out the flavor of the venison. If you salt the meat inside, it’ll change the texture of the burger.
- You’ll need to cook Venison burgers different than regular ground beef burgers because of the lack of fat, even when you add some. Flip your burgers after about 3 to 4 minutes, once that initial sizzle has subsided.
- Add your favorite toppings and cheese.
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Sarah Parvin and her father have spent years chasing something most pond managers never attempt: growing the world's largest coppernose bluegill on their five-acre North Alabama pond. What started as a happy accident after a devastating 2018 fish kill became their life's work. Then, in July, a second kill wiped out everything they'd built. Rather than accept defeat they both decided to stare defeat in the face and come roaring back anyway. Learn how Sarah manages feeding schedules, water quality, and habitat to grow trophy fish — and why reliability matters when every growing day counts.
