Recently I have been dabbling with venison and wild boar so her goes for what I think works.
Burgers I did put 1lb of each venison and boar which was amazing to taste the two meets combined but certain will still taste excellent apart.
Piri-piri burger- 1lb of meat added to salt, pepper, beef oxo cube sprinkled inn then tea spoon piri-piri mustard mixed in.
Plain burger 1lb meat salt, pepper, oxo cube and little garlic paste.
Cheese burger 1lb meat salt, pepper, oxo cube, garlic paste, thinly chopped jalepeo's chili's, then crumble some smoked cheeder or mozzarella cheese in mix well the form. Make the taste so much better than placing cheese in middle. Or for instance a 0.5lb burger mix the same mix separate in quarter pound layer of cheese then place the cheese between the quarters together then press.
I like to serve cibatta rolls for buns of course cut in half then place the inside of the bun on the heat for 30 seconds to develop the warmth and crisp.
Cut your game into min two inch or bigger not small dice as this will tense up quickly on the bbq.
Sat, pepper, garlic paste, olive oil as a standard basic mix then add from the following.
Indian jerk paste, harrissa paste.
I find as some know that venison can tend to be a little dry. Place top/silver side joint in roasting tray, pour in up to two inches of water adding what ever condiments you wish even add a glug or two of wine, then cover the meat and tray in foil. When three quote-rs done remove foil reduce heat then cook to finish, must reduce the heat or the heat will quickly draw the moister out.
My latest try was Sunday just gone.
I had a frozen boned and rolled top and silverside of fallow and a boar haunch. After defrosting I unstrung the venisons.
I took the top side joint of the fallow place on center of the boar haunch then gathered several hand fulls of black current sage sprinkled in center then rolled the lot together and re-strung. I find black current sage really complements venison.
The other remaining joints will be served tonight in a bottle of home brew stout, dried wild mushrooms green beans and a bloomer etc after slow cooking for 10 hours.