Venison Pesto Burgers

Fall is hunting season and time for venison! If you are not a hunter or don't know one, you have a good chance at buying venison these days at better markets.

Venison in the late summer or fall is a very lean meat. Beef suet is typically added to ground venison during butchering. This is so that the meat has a flavor and consistency more like conventional grain-fed beef that people are used to. If you are a hunter and bring your deer to the butcher, be sure to request that this NOT be done, or else you are likely getting a dose of feedlot beef fat.

Lean venison does not make burger patties real well without some kind of binder. Egg will work well alone, but if you'd like to try something different, try this pesto recipe. You can use any of the pesto recipes from this month, or any other that you like. (You can also top your venison burgers with chutney instead of adding pesto)

Time: 10 minutes

• 1 lb ground venison
• ~ 1/2-1/4 cup pesto (your choice, see following recipes)
• 1 egg

Combine the ingredients in a bowl. Mix well. Add the pesto slowly, and don't add too much! Form into patties. Grill for about 2-3 minutes per side.

Nutritional info: 4 servings at 26g prot, 15g fat.


Blueberry Chutney

Time: 50 minutes

• 2 cups organic blueberries
• 1 cup chopped onion
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. currants (or raisins)
• 1/2 Tbsp. ginger powder
• 1/2 Tbsp. garlic powder
• 1/2 Tbsp. cinnamon
• 1/4 tsp. sea salt
• 1-2 Tbsp. fresh chopped mint

Combine all of the ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened (30-40 min). Allow to cool, and then add the mint. You can serve this over a variety of meats and seafood.

Nutritional info: 6 servings at 12g carb.




Roasted Zuke Pesto

Time: 1 hour 15 minutes

• 1 1/4 lb. zucchini
• 2 Tbsp. beef tallow or coconut oil
• 1/2 cup pecans
• 1/2 cup fresh mint
• 1/2 cup fresh parsley
• 1/2 cup fresh basil
• 1/3-1/2 cup olive oil
• 1 Tbsp. lime juice

Chop the zucchini into 3/4 inch pieces and place in a roasting pan. Add the tallow or oil. Roast for around one hour at 375 degrees (or until soft), tossing often. Remove and allow to cool.

Place the roasted zucchini and all of the other ingredients into a food processor or blender. Process to a smooth consistency. Chill and serve.

Nutritional info: 10 servings at 3g carb, 17g fat.



Mint 'n Peach Pesto

Time: 10 minutes

• 1 cup fresh mint
• 1 cup fresh basil
• 1/2 cup olive oil
• 1/2 cup pecans
• 2 cups peaches
• 1 Tbsp. diced ginger

Place all of the ingredients in a food processor or blender, process until smooth.

Nutritional info: 5 servings at 6g carb, 29g fat.


Tomato Basil Pesto

Time: 10 minutes

• 1 cup fresh parsley
• 1 cup chopped fresh tomato
• 1/2 cup fresh basil
• 1/2 cup pumpkin seeds
• 1/2 cup olive oil
• sea salt and pepper to taste

Place all of the ingredients in a food processor or blender. Process until smooth.

Nutritional info: 5 servings at 5g carb, 23g fat.