Wild Game Mushroom & Swiss Burger

Jeremiah Doughty – From Field to Plate



 2 pounds ground game meat (VenisonElkBison Deer Meat)

2 Tbsp Garlic, minced 

1 Tbsp Worcestershire 

1/4 cup onion, minced 

1/2 Tbsp cracked pepper 

1 tsp paprika 

1 tsp seal salt 

1 tsp garlic powder


1 pound baby portobellos, sliced 

1 tsp garlic, minced 

1/4 tsp salt 

3 tbsp butter 

1/4 tsp cracked pepper 


Garlic mayo (mashed smoked garlic and mayo mixture)

Leaf lettuce 


Swiss cheese 


  1. In large glass bowl mix game meat along with all other ingredients
  2. Take a baseball size handful of meat mixture and roll into ball. On a piece of parchment paper toss ball down, once down press down with ball and with other hand follow along the sides to for a perfect patty. Continue this until all patties have been formed. Place all patties in fridge for 30 minutes before cooking. This is key.
  3. Preheat grill to high heat
  4. Place the burgers on the grill and don’t touch!!! Once they’ve cooked for 5 minutes flip once.. ONCE. Add cheese after the flip
  5. While burgers are resting start on your mushrooms. Begin by melting the butter in a skillet, add garlic and cook 30 seconds, add mushrooms, salt & pepper and cook until mushrooms are soft 5 minutes
  6. Start the build burgers, Bun, garlic mayo, patty, mushrooms, leaf lettuce, garlic mayo, top bun
  7. Enjoy!
Venison Recipes (Elk Bison and Deer Meat) - Wild Game Mushroom & Swiss

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