Venison Burgers, w/Fried Egg, Anchovies, Capers in Brown Butter

Venison Burgers with Fried Eggs, Anchovies, and Capers in Brown Butter served over broiled heirloom tomatoes.

Venison Burgers based on a ground beef recipe from New York Times & PBS Chef Pierre Franey this unusual combination of ingredients bring layer upon layer of flavor! Salty anchovies meld into rich egg yolk, lean Maryland Whitetail Deer, with a mellow complexity of brown butter and capers. This dish was a surprising lesson complex simplicity!

Welcome! These pages are a tribute to our father, French chef Pierre Franey.

Venison Burgers
Venison Burgers, anchovies,brown butter caper sauce
Venison Burgers
Venison Burgers anchovies brown butter caper sauce
Venison Burgers Panko Heirloom Tomatoes

Panko Herbed Heirloom Tomatoes ready to broil.


Serves 2

1/2 lb ground venison (I used MD Whitetail Deer)

salt & ground pepper

1 tablespoon canola oil

3 tablespoons unsalted butter

2 eggs

6 flat anchovy fillets

2 tablespoons drained capers

2 tablespoons chopped parsley

1 heirloom tomato, stem removed, cut crosswise into 2 halves.

Sprinkling/ drizzle of olive pil, panko bread crumbs, Italian herbs, sea salt, and pepper


  • Divide ground venison into 2 patties. Sprinkle with salt & pepper.
  • Heat oil in a cast iron skillet over high heat. Cook the burgers about 3 minutes each side for rare. Transfer to a plate and cover with foil to rest.
  •  Sprinkle heirloom tomato halves with panko, salt, pepper, and Italian herbs. Drizzle each tomato half with olive oil. Broil about 4 minutes till crumbs are brown. Set aside.
  • Heat 1 tablespoon unsalted butter in a small skillet over medium heat. Cook eggs till the whites are set. Add 1 ice cube to the pan, cover and steam till yolks are hot, runny, but not set, about 2 minutes. Season with salt & pepper. Slip 1 egg on each burger, and keep covered to stay warm.
  • Place 3 anchovies in a triangular fashion around each yolk. Cover to keep warm.
  • Heat the remaining 2 tablespoons of unsalted butter till foamy. Add capers, and cook till the butter begins to brown.
  • Plate one half broiled tomato on each plate. Top with burger, egg, anchovy.
  • Pour brown butter caper sauce over the egg topped burgers. Sprinkle with chopped parsley, and serve.
  • Pierce yolk before savoring your first bite!

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