If you are looking for a premium, high-protein alternative to traditional supermarket beef burgers, wild British venison is the ultimate upgrade. Harvested responsibly from UK woodlands, wild venison is incredibly lean, packed with iron, and a firm favourite among fitness enthusiasts for its stellar macronutrient profile.
However, because it is an ultra-lean meat, many first-time cooks worry that venison burgers will turn out dry or taste too intensely "gamey."
At Newavon Wild Game, we want to make sustainable wild meat accessible to everyone. This fool-proof guide ensures a perfectly juicy, flavourful venison burger every single time—making it the perfect introduction for anyone looking to try wild game.
Why Venison is the Ultimate Fitness Superfood
Before we fire up the pan, let’s look at why health-conscious foodies and gym-goers are making the switch to wild venison:
- Lower in Saturated Fat: Venison has a fraction of the fat found in farmed beef, making it ideal for lean muscle building.
- Higher in Protein: It provides more lean protein per gram than almost any other red meat.
- 100% Natural: Our venison is entirely antibiotic-free and hormone-free, living on a natural diet of wild forage.
👉 Short on time? Try our pre-made burgers
Skip the prep work entirely! Order our expert butcher-crafted, ready-to-grill Newavon Wild Venison Burgers. Seasoned to perfection and sold in convenient packs, you just need to sear, serve, and enjoy.
How to Make Your Own Burgers from Scratch
If you love customising your own burger blends and seasoning profiles, crafting your patties at home using our premium mince is incredibly rewarding.
The Secret to a Perfectly Juicy Burger
Because wild venison is so lean, the secret to a juicy home-made burger is adding a touch of healthy moisture and not overcooking it. We strongly recommend cooking your burgers to medium-rare or medium (an internal temperature of 57°C to 60°C). Cooking it past medium will dry out the meat and diminish the flavour.
Ingredients
- 500g Newavon Premium Minced Venison
- 1 tbsp Olive oil or melted grass-fed butter (adds necessary moisture)
- 1 Small shallot, very finely diced
- 1 clove Garlic, minced
- 1 tbsp Worcestershire sauce (helps lock in juiciness and depth)
- Sea salt and cracked black pepper to taste
Step-by-Step Cooking Instructions
- Prep the Meat: Gently mix your minced venison, olive oil, diced shallot, garlic, and Worcestershire sauce in a bowl. Do not overwork the meat, or the burgers will become dense.
- Shape the Patties: Divide the mixture into 3 or 4 even patties. Press a small indent into the centre of each patty with your thumb—this prevents the burgers from puffing up into balls while cooking.
- Sear to Perfection: Heat a heavy cast-iron skillet, frying pan, or griddle over a high heat. Sear your home-made (or our pre-made!) patties for 3 to 4 minutes per side.
- Rest: Remove from the heat and let the burgers rest on a warm plate for 5 minutes. This allows the delicious juices to redistribute throughout the meat.
How to Serve Your Premium Burgers
Keep it classic to let the rich, deep flavour of the venison shine through. Serve in a toasted brioche bap with sharp mature cheddar cheese, fresh wild rocket, and a light smear of garlic mayonnaise.
*** Craving a healthier burger night? Stock up your freezer with our premium cuts. Spend over £75 to get Free Nationwide Delivery straight to your doorstep, or select 'Local Pickup' to collect from our shop in Pill, Bristol. Explore the Newavon Wild Venison Collection today! ***
