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Buck's Grilled Deer Burgers
Our thanks to Buck Thorn for sharing this recipe.

~ 1 1/2 lbs ground deer
~ 1/2 cup minute/quick oats
~ 1 tbsp Worcestershire sauce, more or less to taste
~ 1/4 cup V-8 juice, the spicy hot works well if you canít get Buckís Fire Water sauce
~ 1/4 tsp liquid smoke
~ several big dashes Buck Thornís Deep in Dixie Fire Water sauce, or your favorite hot sauce
~ salt and pepper

Mix all of the ingredients together in big bowl. Season to taste with salt and pepper.

Cover with plastic wrap and place in refrigerator for at least an hour to overnight to allow the oats to absorb some of the liquid and to let the flavors meld together.

Shape into six patties. Make a depression in the center of the patty with your thumb to balance out the puff when the cook.

Grill over medium heat until well done.

Serve on toasted buns with your favorite toppings and sides and enjoy with an ice cold drink!

Buckís Notes: "If you are so moved, putting a chunk of Cheddar cheese down into the center of the patty before grilling will result in another level of flavor. Because deer meat is so lean, it is sometimes hard to get patties not to crumble and fall through the grill. Adding the oats and sauces helps hold Ďem together. You can prepare these a day ahead so youíre ready to grill soon as company shows up."

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