Pan Roasted Venison Burgers

1. 1

   Preheat oven to 475 degrees.

2. 2

   Heat a large, heavy, oven safe fry pan over medium high heat On a large cutting board chop garlic and shalot.

3. 3

   Dump the ground meat on top of the chopped herbs, make a well, add egg.

4. 4

   Sprinkle with salt and pepper.

5. 5

   Mix GENTLY GENTLY form into 5 thick burgers, do not over work the meat or your burgars will be tough.

6. 6

   Coat burgers with olive oil and sear in fry pan for 2 or 3 minutes per side, turning only once.

7. 7

   Place pan in oven and cook until desired temperature is reached.

8. 8

   About 15 minutes to 120 degrees for rare, 130 for medium rare, they will still be tender at 140 degrees, but I wouldn't go beyond that.

9. 9

   Remove from pan, cover loosly for 5 minutes before serving.

10. 10

    Place the pan back on the stove, and add a bit of butter and some sliced mushrooms.

11. 11

    Sautee until lightly browned.

12. 12

    Deglaze with a couple dashes of veal stock and serve with burgers.

* Per serving · 4 servings · Values may vary.

No additional tips available.