Prep 15 mins
Cook 40 mins
Venison pairs beautifully with cranberries and burgers pair beautifully with BBQ sauce. This recipes does it all--the tart, homemade cranberry BBQ sauce is a mellow combination with the venison burger and Aged Cheddar Cheese.
Cranberry BBQ sauce
- 1 (12 ounce) bag cranberries
- 1⁄2 cup water
- 1⁄8 cup diced sweet onion
- 1⁄4 cup dark brown sugar
- 1⁄4 tablespoon tomato paste
- 1⁄2 tablespoon steak sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- 5 drops liquid smoke
- 1⁄2 teaspoon black pepper
- 1⁄4 tablespoon ground ginger
- 2 drops hot sauce
- tarragon, oregano, chili powder, thyme and paprika
- 1 teaspoon garlic salt
- 1⁄2 teaspoon dried mustard
- 1⁄4 teaspoon salt
- liquid stevia, as needed
Basic Venison Burger
- 1 lb ground venison
- 1 tablespoon oil (canola, etc)
- salt and pepper
- aged cheddar cheese, sliced
- red onion, sliced
- kaiser roll
- For the Cranberry Sauce: Place all ingredients, except stevia, into a stock pot and bring to a boil. Boil for 15 minutes or until the liquid is reduced to 1/3. Keep stirring to prevent the sugars from burning to the bottom of the pan.
- Remove from stove and allow to cool for about 15 minutes (this is to keep the blender from exploding on you).
- Place in a blender and puree.
- Strain the puree through a fine mesh strainer, using a wooden spoon to press and strain the sauce.
- Refrigerate. This sauce will hold for a few weeks in the refrigerator!
- Yield 1 ½ cups.
- For the Venison Burger: Mix the ground venison, oil, salt and pepper well. You can also add some pork fat if you like -- I like my burgers very lean so I don't add fat. You just have to be careful they don't fall apart on the grill, so add as much oil as you need to hold them together.
- Grill or broil for about 4 minutes per side.
- To build the burger, slice the Kaiser rolls. Place one or two slices of the Aged cheddar on the roll. Place a burger over the cheese and add as much cranberry BBQ sauce as desired. Top with a slice of red onion.