Cooking Venison Burgers
Venison burgers may fall apart on the grill if you arenâ€™t careful about how you put them on (even if youâ€™ve added a binding agent, like fat or breadcrumbs, to them). We use a huge grill spatula and gently transfer the raw meat to the grill. Make sure you spray the grill with non-stick spray; that will help. Weâ€™ve also found that if the meat is chilled the burgers are less likely to fall apart.
If you donâ€™t have a smoker, donâ€™t worryâ€”your grill will work just fine. Youâ€™ll need a gas grill with two or more individually controlled burners under the grate, plus a temperature gauge. If your grill doesnâ€™t have one, pick one up at any store that sells grill parts; itâ€™s important that you know what the temperature is inside the grill. Ideally, your grill will be able to maintain a constant temperature of 225Â°.
Turn on the left or back burner and heat the grill to 225Â°. Place foil-wrapped smoking wood over the heated burner. Put the meat on the other burner: the key to smoking is indirect heat. Smoke until meat is cooked through. Sausages take about 1 hour; a roast takes about 3 hours.