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Venison Burgers with Swiss Surprise

Yield: 4 Servings

Adapted from McCall's Luscious Low-Cost Cooking (vintage), this recipe originally called for beef. Free-range venison works well in this recipe. Being a flavourful yet very lean meat, it helps balance out the fat content from the cheese. This recipe could be easily made wheat-free by using spelt bread in place of the Italian bread, and by serving the burgers on spelt buns.


3/4 lb ground venison
2 tsp mustard
1 clove fresh garlic, pressed
1/4 tsp salt
dash, pepper
1/2 cup soft Italian bread crumbs
2 tbs milk
4 sticks Swiss cheese (5 x 3/4 x 1/2 inch; about 6 oz)
4 ea 7-inch French rolls
lettuce & red pepper slices for garnish (optional)


Preheat oven to 400 F.

In medium bowl, combine venison, mustard, garlic, salt, pepper, bread crumbs, and milk. Mix lightly with a fork. Divide mixture into fourths.

Mold meat mixture around Swiss cheese sticks, covering completely. Arrange on a cookie sheet.

Bake 15 minutes or until cheese begins to melt and meat is cooked to desired doneness. Heat rolls until crispy.

Place burgers in rolls. Garnish with lettuce and sliced red pepper.

From the kitchen of Lynn Russell

"The lower fat content and higher protein levels in venison are the qualities that dictate how it must be cooked. Most recipes call for the addition of fats, such as olive oil, to compensate for the lack of fat in the meat. Venison must be cooked at high heat - fast, and removed from the heat source early since the higher protein level means the meat will continue to cook on its own for a little while." (Ontario Deer & Elk Farmers Association)

Recipe published: Summer, 2006

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