So what DO you do with the venison hamburger? Well, here's one idea, the traditional Quebecois "hamburger pie".
For y'all on diets, or watching your salt intake, please read no further. :-)
Ingredients (makes 8-12 pies, sorry y'all, that's how Quebecois cooking is done. They freeze VERY well, though. Damn near should be frozen once before eating, actually. Seems to improve the flavor. If freezing is on the agenda, only cook them about twenty minutes or so at 350F, and allow for another 25 minutes to cook, again, at 350, when fully defrosted.
Ingredients
~4.5 lbs of ground venison (no fat added)
~4.5 lbs of ground pork (there's the fat!)
4 large onions, diced.
1 teaspoon garlic salt
3 teaspoons of salt
1 teaspoon of pepper
4 teaspoons of sage
2 teaspoons of celery seed
1/2 teaspoon of "fine herbs" (whatever suits your fancy)
4 cups of water
2 cups of bread crumbs, fine
Method
So, mix the pork and venison in a big pot, and mix until brown, JUST brown, not well cooked.
Add the water, spices, and breadcrumbs, and mix until thoroughly... well..., mixed.
Place in a pastry shell, fill to level. Add the top of the pie crust, and bake to cook the pastry shell. Properly, the top of the pie is "painted" with egg yolk prior to baking. Leave steam holes in the top, a la an apple pie.
It is considered proper etiquette to provide a bottle of Heinz ketchup when serving tourtierre, but this one doesn't need it.
Vive la Quebec Libre!