MD Whitetail Deer Burgers au Poivre w/ Cognac Peppercorn Sauce

Venison Burgers
MD Whitetail Deer Burgers au Poivre w/ Cognac Peppercorn Sauce, Millet Pilaf, and Steamed Asparagus

I always get excited about finding a new, and delicious recipe for venison burgers. When harvesting bigger game we ultimately gain the motherload of grinds. This is a simple, elegant addition to your venison burger recipe box.

Venison Burgers
Key Ingredients


  • 1 – 1 1/2 pounds ground venison
  • Salt to taste
  • 1 tablespoon cracked peppercorns
  • 2 tablespoons butter
  • 1 tablespoon chopped shallot
  • 1/4 cup dry white or red wine
  • 1 tablespoon cognac or brandy
  • 2 tablespoons chopped parsley


  1. Season the ground venison with sea salt, and shape into 4 patties
  2. Crack pepper onto both sides of the patties, pressing slightly to adhere.
  3. Heat a heavy skillet with no fat at all till a drop of water evaporates instantly. I like the sear I get from cast iron for this.
  4. Hot sear the burgers 3 to 4 minutes per side for medium rare. You should get a delicious, crusty sear.
  5. Transfer burgers to a plate and let rest covered with foil to keep warm.
  6. Add 1 tablespoon of the butter and the shallots to the pan. Cook stirring with a wooden spoon till shallots are wilted. Add the wine and cook to reduce by half. Add the cognac, swirl in remaning butter. Turn off heat. Serve sauce over burgers.
Venison Burgers

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