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Quick, Easy Wildgame Meals

Venison Burger


  • 4 pounds venison or lamb
  • 1 pound bacon
  • 4 cloves garlic minced or crushed
  • 1 medium onion finely chopped
  • 1 Tablespoon Kosher salt
  • 1 Tablespoon freshly ground pepper
  • 6 Hamburger Buns
  • Pickles optional

Homemade Chipotle Mayonnaise

  • 1 ripe red jalapeño seeded (or not if you like it more spicy)
  • 1 egg
  • 2 egg yolks
  • 1 teaspoon Dijon mustard
  • 1 1/2 Meyer lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 cups organic olive oil


  1. In a meat grinder, grind venison and bacon on the largest setting. This will keep your hamburgers light and juicy. Add onions, garlic, salt and pepper. Mix gently, but well.
  2. Grill your hamburgers until just done. I did these on a flat top on my stove - I let them cook 5 minutes on one side then flip then and finish cooking about 4 minutes on the other side, depending on the thickness of your patties. Don't overcook, but make sure the pork is completely cooked.
  3. Warm your buns on the flat top until they are slightly steamed. Serve them with Chipotle Mayonnaise, pickles and anything else you you like! Enjoy!

Chipotle Mayonnaise

  1. In a food processor add all the ingredients except the olive oil. Start food processor and run continuously while adding drops of oil to the ingredients. Continue adding drops of oil waiting in-between drops 10 seconds. Once it begins to thicken, add the rest of the oil in a very slow stream.
  2. You may not need all of the oil. After every 1/2 cup of oil is added, check to see if it is the taste and consistency that you like. Place any unused mayonnaise in a sealed container in the refrigerator for up to a week.

Recipe Notes

For a shortcut to the homemade Chipotle Mayonnaise, use store bought organic olive oil mayonnaise. Char the pepper, remove the skin and seeds (if you don’t want it too hot), place mayonnaise, pepper, and 1 1/2 tablespoon of lemon juice into a food processor until well blended.