2 Reviews

Very good the burgers were moist and tasty. These were easy to make too. I didn't have any veal stock so I used a little bit of Lambrusco to deglaze the pan. I also sauted some onions with the mushrooms. I will be making these again. Thanks Steve.

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Shari2 January 16, 2006

These were very good. I made half the recipe for two huge burgers. We used cast iron and one whole egg instead of 2 whites, which was fine. We deglazed with some bourbon and ate them on rolls with sauted mushrooms and onions. So good you won't believe they are so healthy and lean, not to mention hormone/antibiotic free.

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Nancygirl January 21, 2011
Pan Roasted Venison Burgers