I have been processing and preparing my own game recipes now for my entire life. As a youth I was my
fathers retriever when the dog wasn’t out with us and also his game handler; naturally in turn I became
interested in preparing game as well after dressing them.

This week’s recipe is a family favorite and one that has sparked several arguments over the past burger in our household with our kids!

Canuck Venison smash Burgers:
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As a devout believer in the entire process of hunting, I have always butchered my own game; no matter
deer, bear or moose for that matter including turkeys and small game of all types, fowl and Galliformes
such as grouse and pheasants.

When we process a deer, I like to bone out the entire animal as I go after the primary cuts of course. I tend to do around 3-4 roasts, stew cuts and mini chops as well. The boned-out meat in excess is put into a large bowl while the rest of the animal is being processed. At the end of
this effort is a large bowl of scraps and smaller boned out pieces. Not only does this reduce wasted game
but also adds to the process of appreciation and effort knowing you’ve used everything you can from the
animal.
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I like to add the animal’s own fat to this mix and not pork or beef fats, I find deer tastes just fine on its
own if it is handled well from the field to the plate. This will all get rinsed well several times; dried with
cheesecloth swaths and then ground in the processor for burger. I like to add some Worcestershire sauce
and olive oil to the meat at this point if I am going to freeze it. This helps not only in freezer burn
prevention but also in having ready to go useable seasoned burger in a pinch once it defrosts.

What you will need:
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3-4 lbs of ground venison
Sourdough buns
1 Spanish onion finely chopped.
1 Tablespoon of Olive oil
1 Tablespoon of Worcestershire sauce
2 Tablespoons of Maple syrup (dark if you can find it)
1 Tablespoon of paprika
Black pepper grinder
Skillet

Heat the skillet and sear the onions in olive oil until they soften - this will take a minute, drop the onion
into the bowl with the burger and mix it together with the Worcestershire and paprika.

Keep the olive oil in the pan from searing the onions and splash a dash of Worcestershire sauce as well
prior to turning the heat up.

Now grab some venison burger roll it a couple times as you want a enough to “smash” burger into palm sized paddies.

Cook at a medium heat to ensure they are cooked well and reduce the heat once browned well enough on both sides. Once the burgers are cooked through - flip.

One last time; add your maple syrup on med heat or reduce to low depending on your top burners and
allow the syrup to glaze each side of the burger.

Be cautious not to overheat them a this point as the sugar can burn fast. During this process you can grind some pepper dashed onto the burgers.

Serve hot with sourdough buns fresh cut onions with your choice of BBQ sauce and a side of mango chutney and HP sauce as well.

Enjoy!