Deer Burgers (Venison) deliver a clean, refined red-meat flavor with an elegant, lean bite. Our retail venison comes from farm-raised deer (red or fallow), processed under inspection for consistent quality and a mild, approachable profile. Built for hot-and-fast sears on cast-iron, flat-top, or charcoal, each pack ships frozen at peak quality so you can go from freezer to flame with confidence. Eat Wild.

• Distinctive & approachable: lean, clean venison savor—never gamey when cooked properly.
• High-heat heroes: browns quickly; ideal for bold spices and juicy, sauce-forward builds.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

Formed venison (deer) burger patties. See the variant selector for burger count and total weight; exact diameter and thickness vary by spec.

Flavor Pairings

• Seasonings: kosher salt, cracked pepper, garlic, rosemary, thyme, juniper, coriander, smoked paprika, chili flake.
• Toppings & sauces: sharp cheddar or blue, caramelized onions, arugula, pickled peppers, Dijon or peppercorn sauce, cranberry-onion jam.
• Explore more in Venison Meat, our full Wild Game selection, and Burgers.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~12–24 hours for a pack of burgers to thaw in the fridge (34–40°F).
• Once thawed, cook within 48 hours. For exact guidance, use our Storage & Thaw Calculator.

How to Cook (3 Easy Methods)

Food-safety target for ground red meat: cook to an internal temperature of 160°F (71°C). Use a fast, accurate thermometer.

1) Cast-Iron / Flat-Top (maximum crust)

• Preheat until lightly smoking; add a thin film of oil or butter (venison is lean).
• Season; sear 3–4 minutes per side to 160°F.
• Rest 3–5 minutes; add cheese or a saucy topping for extra juiciness.

2) Charcoal or Gas Grill

• Use a medium-high, well-oiled grate. Consider a two-zone setup for control.
• Grill 3–5 minutes per side to 160°F. Avoid pressing—keep juices in.
• Move to indirect heat if flare-ups occur. Need setup help? Try the Grill Setup Wizard.

3) Smash-Style (thin, lacy edges)

• On a hot griddle, place a portioned ball and smash firmly for deep browning.
• Season; cook ~1½–2 minutes, flip, add cheese, and finish to 160°F.
• Stack two thin burgers for the perfect texture contrast.

Pro Tips

• Brush with fat: a light coat of oil or butter improves browning and tenderness on lean venison.
• Gentle handling: don’t overwork—looser packs = tender bites.
• Bun strategy: toasted brioche or pretzel; a swipe of cranberry-mustard or peppercorn mayo locks in moisture.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Review best practices in Meat Safety & Storage.

Related

Shop Venison Meat · browse all Burgers · explore Wild Game · find ideas in Recipes

Chef’s note: Venison loves herb, smoke, and a touch of acid—think rosemary-garlic rub, hot sear, then finish with lemon and a spoon of cranberry-onion jam or peppercorn sauce.