Deer are once again plentiful in the Lowcountry, thanks to an excellent game management plan. Hunters now take the place of their other predators—wolves and cougars—which we long ago drove away from the region. As numerous as they are, however, the deer are seldom huge animals—and never do they carry any of the fat they might need in colder climes. A deerburger with added fat is the perfect way to serve up the lean odd cuts of venison.

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Ingredients

  • pounds boneless venison
  • ¼ pound bacon
  • 1 small onion, finely chopped (about ¼ cup)
  • 2 garlic cloves, minced
  • a good handful of fresh herbs such as parsley, marjoram, basil, and thyme, plus 1 teaspoon Herbal Mix salt and freshly ground black pepper to taste

Method

Run all of the ingredients through a meat grinder fitted with the coarse disk, form into patties, and grill on a gas grill, over charcoal, or over a wood fire. Cook, like hamburgers, to your taste. Serve with port-scented tomato catsup.

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