Field to Plate - Venison Big Mac

Traveling to hunt can be an adventure in itself. Hours spent on highways, road playlists and the excitement of the hunt ahead. These long hours on the road often call for quick pit stops to fuel up not only your vehicle, but your stomach as well. Whether it's grabbing a bite at a popular fast-food chain or hunting for the nearest drive-thru at 11pm, the convenience and comfort of familiar foods can make the trip a little easier. But after experiencing the thrill of the hunt and returning with fresh venison, there’s something deeply satisfying about transforming those quick and easy road trip meals into something truly extraordinary at home.

 

Take the Big Mac, for example. It’s a fast-food staple that many hunters grab on the way to or from the field. But what if you could take that idea and elevate it with the rich, wild flavors of venison? After a successful hunt, you’re no longer just grabbing a processed patty; you’re crafting a burger that reflects the effort and care you put into harvesting, butchering and packing out your game.

 

To recreate the Big Mac with venison, start with two perfectly seasoned venison patties. The lean nature of venison means they won’t be too greasy or fatty. Next comes the cheese, melted just right, followed by crisp lettuce, pickles, and onions for that fresh crunch. But the real kicker? A homemade version of that famous "secret sauce." A mix of mayo, relish, vinegar, and spices brings that tangy, sweet element that ties the whole burger together.

 

To mimic the iconic structure, don’t forget the middle slice of bread. Lightly toasting all three layers ensures you get that signature Big Mac texture. When you bite into this Venison Big Mac, you’ll experience a combination of bold, wild flavors from the venison, perfectly balanced with the comfort and nostalgia of the original fast-food classic. It’s a burger that not only fills your stomach but also tells the story of your journey—from the open road to the field, and finally, to the plate.

 

This Venison Big Mac isn’t just a meal; it’s a celebration of the hunt and the creativity of wild game cooking. It’s taking the everyday fast food we know so well and turning it into a memorable dish that embodies the spirit of adventure, self-sufficiency, and respect for the harvest. So next time you’re on a hunting trip and pull through a drive-thru, remember: the best version of that burger might just be waiting for you back at camp, made with the fruits of your labor.

 

Jeremiah Doughty

Venison Big Mac’s 

Patties:

  • 2 pounds ground wild game meat  
  • 2 Tbsp Garlic, minced
  • 1 Tbsp Worcestershire
  • 1/4 cup onion, minced
  • 1/2 Tbsp cracked pepper
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1 tsp garlic powder 

Special Sauce:

  • 1/2 cup mayonnaise
  • 2 Tbsp ketchup
  • 2 Tbsp sweet pickle relish
  • 2 tsp finely diced onion
  • 1/4 tsp finely minced garlic
  • 1 tsp white vinegar
  • 1/8 tsp kosher salt plus more to taste
  • 1/4 tsp smoked paprika 

Fixings:

  • Cheddar or American cheese
  • Shredded lettuce
  • Buns
  • Pickles
  • White onions, diced

Directions: 

 
1. In large glass bowl, mix game meat along with all other ingredients. 
2. Take a baseball-size handful of meat mixture and roll into ball. On a piece of parchment paper toss ball down, press down on the ball and with other hand follow along the sides to form a perfect patty. Continue this until all patties have been formed. Place all patties in fridge for 30 minutes before cooking. This is key.
3. Preheat grill to high heat.
4. Place the burgers on the grill and don’t touch! Once they’ve cooked for 5 minutes flip once. ONCE.
5. The cheese is melted to the two bottom buns in the recipe, so when your burgers are almost done, toast your bottom bun with a slice of cheese and finish along with the burgers. You can do this on a baking sheet if you don’t want over crispy buns. 
6. Now we layer: bottom cheese bun, special sauce, pickles, onions, lettuce, burger patty, bottom bun, special sauce, pickles, onion, lettuce, burger, sauce, and top bun 
7. Enjoy!