Big game hunting season is in full swing. If you’ve got a bunch of meat from one of your hunts, have you tried making burgers with it? Scott Leysath demonstrates how to grill venison burgers. As an expert chef, especially with wild game, Leysath shares a lot of great information about the whys and whats when making your own burgers and grilling on the grill.
What you’ll need:
- Game meat, in burger form
- Grilled peppers
- Portabello mushrooms
- Hi Mountain Seasoning – Mesquite burger flavoring
- Olive oil
- Onion cheese bread
- The fixins’ – Lettuce, tomatoes, onions, etc.
Tip for making better venison burgers: add 20% fatty ground beef or pork to your game burger.
Camp Chef has joined up with professional chef, Scott Leysath to bring its viewers quality informational videos showcasing tips of various cooking styles and techniques. Over the next several months, Leysath will be demonstrating many cooking styles with a wide range of meats from sea food, fowl, and even wild game.
Better known as The Sporting Chef, Scott Leysath is a leading authority on the proper preparation of fish and game. Leysath also hosts “Dead Meat” and “Hunt, Fish, Cook” on Sportsman Channel. He is the author of two “The Sporting Chef’s Wild Game Recipes” cookbooks. He is also the cooking editor of the Ducks Unlimited Magazine and writes for a number of other publications like California Waterfowl Magazine, South Carolina Waterfowl Association’s Waterfowl and Wetlands and Cooking Wild Magazine.
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