Venison Burger (Carnivore, Mixed with Pork Fat)
By Tomás Reyes · Texas Rancher · Updated 2026-05-08
1 lb ground venison mixed 80/20 with pork fat (lean venison alone dries out). Formed into 4 patties, seared 3-4 minutes per side. Salt only.
Carnivore venison burgers are 1 pound of ground venison mixed with 4 ounces of ground pork fat (an 80/20 ratio that compensates for venison's natural leanness — pure venison is only 3g fat per 100g raw and dries out as a burger). The mixed grind is salted, formed into 4 patties, and seared in cast iron for 3 to 4 minutes per side until the exterior is browned and the interior reaches 145°F for medium. Salt is the only seasoning. A 1-burger serving delivers 32g protein, 20g fat, and 320 calories. Ground venison costs $10 to $14 per pound at specialty butchers (or free if you hunt); pork back fat costs $0 to $3 per pound. The mixed-grind approach is what makes venison burgers work — pure ground venison cooks to dry hockey pucks no matter the technique. Most blind tasters describe venison burgers as 'beefier than beef with a hint of game' — strong meat flavor without being overpowering. Source matters: wild-shot or farm-raised venison both work; the pork-fat mix is constant.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 5 oz mixed venison-pork burger cooked (per serving) | 32g | 18g | 290 |
| ¼ tbsp butter (per serving) | 0g | 3g | 25 |
| Salt | 0g | 0g | 0 |
| Per serving | 32g | 20g | 320 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
In a mixing bowl, combine 1 lb ground venison and 4 oz ground pork fat. Mix gently with your hands until evenly distributed.
- 2
Add 1 tsp coarse salt. Mix briefly — don't over-work or the texture turns dense.
- 3
Divide into 4 portions of about 5 oz each. Form into ¾-inch thick patties, slightly wider than your final preferred size since they shrink.
- 4
Press a small dimple in the center of each patty with your thumb to prevent doming.
- 5
Heat 1 tbsp butter in a 12-inch cast iron skillet over high heat until smoking.
- 6
Place patties in the skillet. Don't crowd; cook in 2 batches if needed.
- 7
Sear 3 to 4 minutes WITHOUT moving until the bottom has a deep crust.
- 8
Flip and sear 3 minutes on the second side. Pull at 140°F for medium-rare or 145°F for medium. Rest 3 minutes. Serve.
Nutrition per Serving
Frequently Asked Questions
Why mix with pork fat?
Venison is 3g fat per 100g raw — about 1/6 the fat content of 80/20 ground beef. Pure ground venison dries out almost instantly when cooked as a burger; the patty turns dry and crumbly within 30 seconds of hitting the right internal temperature. Adding 20% pork fat (the 80/20 ratio in this recipe) brings the mix to roughly the same fat content as standard ground beef — moist, flavorful, and forgiving on cook timing. Beef tallow works as a substitute if you don't have pork fat.
Wild-shot venison vs farm-raised?
Both work. Wild-shot venison has more pronounced 'game' flavor and varies in fat content based on the season the deer was taken (fall deer are fatter). Farm-raised venison (often labeled 'cervena' for New Zealand red deer) is more consistent in flavor and texture but milder. For first-time venison cooks, farm-raised is the gentler entry. Wild venison from your own hunt or a local hunter is the cheapest source but requires processing infrastructure most home cooks don't have.
Where do I buy venison?
Specialty butchers (D'Artagnan, Marx Foods, Heritage Foods) ship farm-raised venison nationwide for $14 to $25 per pound. Some Whole Foods stores carry it seasonally. Hunters who don't want to process their own can ship to game-processing services. Wild-shot venison from friends or family is the cheapest source but requires food-safety basics: keep cold chain intact from kill to processing, age 7 to 14 days for tenderness, freeze for at least 2 weeks before cooking to kill any potential parasites.
Track This Meal in Carnivore Max
Log this recipe, track your macros, and stay on top of your carnivore diet.
Download Free on iOS →You Might Also Like
1 lb 80/20 ground lamb formed into 4 patties, seared in cast iron 3-4 minutes per side. Salt only. Richer than beef burgers, $7 per pound.
RecipeCrispy-edged, juicy smash burgers made with 80/20 ground beef and butter. The ultimate simple carnivore meal ready in under 15 minutes.
Recipe1 lb ground pork mixed with 1 egg, formed into 16 meatballs, seared in cast iron 8 minutes. No breadcrumbs, no parmesan, no Italian herbs.