Zippy Venison Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.

Every Fall in Georgia we are blessed with a long hunting season and plenty of White Tail Deer. What better way to celebrate natures bounty than with a tasty zippy venison burger!


2 lbs of ground venison
2 tablespoons of chopped garlic.
5 scallions chopped.
3 teaspoons Worcestershire sauce.
1 teaspoon red pepper
2 teaspoons ground coriander (cilantro seed.)
2 teaspoons curry powder.
1/2 teaspoon salt
1 teaspoon freshly ground pepper.
6 sesame seed hamburger buns
6 leafs of romaine lettuce.
thinly slice a medium red onion.
Thinly slice long ways 2 whole Clausen pickles
Frenchs Yellow Mustard
Heinz Ketchup.


Use your hands in a large bowl mix venison, garlic, scallions, Worcestershire, red pepper, curry powder, coriander. Use salt and pepper to season well. Break up into 6 even burger patties. Place in freezer on wax paper until ready to cook.
Set the gas grill to medium low heat.
Cook burgers 10 minutes on each side until lite grey through out.
Lightly Toast buns.
Place a small dollup of French’s mustard and Heinz Ketchup on each half of the buns.
Place a slice of onion on the lower bun.
Place the venison burger on top.
Place two slices of pickle on top of burger.
place a leaf of romaine lettuce on top. (May have to break lettuce to fit burger.)
Place the top bun on top.