It's grilling season, so that means a ton of venison burgers are currently getting put to the fire. I know I've been eating my fair share over the past few weeks and I don't plan on putting an end to that trend anytime soon. In fact, this week I plan on grinding about 20 pounds of trim meat from a moose I killed with my Mossberg MVP in Newfoundland last fall and I can promise a lot of that resulting ground venison will get made into patties for the grill.
The question that I get most from friends looking to host a decent BBQ is – What makes a good burger? Well, a few things. Scroll down for recipes if you’re already a burger master.
It's grilling season, so that means a ton of venison burgers are currently getting put to the fire. I know I've been eating my fair share over the past few weeks and I don't plan on putting an end to that trend anytime soon. In fact, this week I plan on grinding about 20 pounds of trim meat from a moose I killed with my Mossberg MVP in Newfoundland last fall and I can promise a lot of that resulting ground venison will get made into patties for the grill.
The question that I get most from friends looking to host a decent BBQ is – What makes a good burger? Well, a few things. Scroll down for recipes if you’re already a burger master.
