Axis Venison Burgers: Wild Game Recipe

Dylan Hayward

I recently returned home from an outdoor axis deer hunt in Texas. The view was amazing, the axis deer were fun to hunt, and (perhaps the most important part) the food from my harvest was amazing.

I had heard for several years about the great taste of axis meat and that it would be hard to go back to Virginia venison after trying axis. Not going to lie, I originally thought the meat was going to be overrated and my expectations would not be met. I even anticipated a grudge towards the meat, as the hunt was so great and disappointment was just waiting to happen. But that was not the case.

When I was in Texas for a week, I was able to eat different culinary creations that included ax meat, and it absolutely blew my mind. The meat itself has a flavor that is hard to describe, but the best way to put it is that it’s a perfect mix between white-tailed deer and pronghorn. This description may not help most people, but I guess after trying it you will understand what I am talking about.

The rich, almost smoky flavor is something Virginia venison simply cannot match. Because of this, I found myself wanting to enjoy the meat as is and just grilling steaks with basic ingredients like salt and pepper. I can let the meat do the rest.

But the other day I decided to honor the state I harvested this animal from by cooking a recipe I’ve used in the past with whitetail deer meat, but I was extremely excited to try what might be my new favorite red meat: Texas Burgers.

This is a fairly easy recipe to make, but one that your guests will love. I didn’t even mix any grease with the ground pin, and it fried just fine. These burgers pair best with a warm, sunny day, the kind where you can get outside to sweat it up and have a good appetite. In addition, the addition of a good Texas beer to the menu completely completes the whole thing. Trust me on that one.

Axis Venison Burger recipe ingredients

  • 2 pounds Ground Axis venison
  • 1 C. salt
  • ½ tsp. pepper
  • 1 C. garlic powder
  • 1 C. chilli powder
  • ½ tsp. Worcestershire sauce
  • 4 hamburger buns


  • Romaine lettuce
  • Sliced ​​red tomato
  • Chopped onion
  • 2 whole jalapenos
  • Pepper Jack cheese
  • Mustard
  • mayo

Instructions for the recipe Axis Venison Burger

1. Heat your grill to medium-high heat and brush it with oil to prevent sticking.

2. Add your ground venison and spices to the bowl, mixing well to ensure even flavor. Shape the ground venison into 4 thick burger patties.

3. Place burgers on grill with adequate spacing between them. Place the sliced ​​jalapenos vertically on a cast iron skillet next to the burgers.

4. Cook the burgers for about 8 minutes on each side. Axis meat is extremely lean, so always aim for medium-rare, around 135-140 degrees. A wireless meat thermometer is highly recommended to ensure proper internal temperature.

5. Flip and watch your jalapenos until they are perfectly charred on all sides.

6. Place hamburger buns on grill until lightly toasted.

7. Add your pepper jack cheese to the burgers about a minute before the end of cooking to allow them to melt into the meat.

8. Add your toppings (lettuce, tomato, onion, mustard, mayonnaise) and cut equal portions of jalapeño to garnish the patty.

9. Serve the burgers immediately, with a Lone Star Original beer to honor Texas.


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