Fall Grilling Season, Hunting Season Prep, and Venison Ideas

Fall in Minnesota means two things: grilling season isn't over yet, and hunting season is right around the corner. On this episode of Meat & Greet, Myke Stittsworth covers both — from what to throw on the grill before the snow flies to how to handle venison once you've got a deer down.

Myke talks about venison processing, what cuts to ask for, and simple recipes that let the flavor of wild game shine without covering it up. Whether you're a seasoned hunter or cooking venison for the first time, there's something here for you.

Episode Highlights

• Fall grilling: heartier cuts and flavors that match the season
• Hunting season prep: what to plan before you head out
• Venison 101: steaks, roasts, ground, and sausage
• Tips for getting the most out of your deer at the processor

About Meat & Greet

Myke Stittsworth joins KBUN Sports Radio's High Noon every week from Stittsworth Meats in Bemidji, MN.

🎧 Listen to this episode on KBUN | Browse all Meat & Greet episodes

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🍖 Recipe: Stittsworth Venison Burger with Caramelized Onion

A celebration of fall hunting season. These rich, complex venison burgers are elevated with sweet caramelized onions and crispy bacon.

Ingredients

• 1.5 lbs Stittsworth Ground Venison
• 6 slices Stittsworth Bacon, chopped
• 3 large onions, sliced thin
• 3 tbsp butter (divided)
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1 egg
• 1 tsp dried thyme
• Salt and pepper to taste
• 4 burger buns
• Cheese slices (optional)

Instructions

1. Start caramelizing onions: melt 2 tbsp butter in a large skillet over medium heat and add sliced onions. Cook for 25--30 minutes, stirring occasionally, until deep golden and sweet.
2. While onions cook, cook the chopped Stittsworth Bacon until crispy. Drain and set aside.
3. In a bowl, combine Stittsworth Ground Venison, breadcrumbs, egg, garlic, thyme, salt, pepper, and half the cooked bacon. Mix gently until just combined.
4. Form into 4 equal patties, making a slight indent in the center with your thumb.
5. Heat remaining butter in a grill pan or skillet over medium-high heat. Cook burgers for 3--4 minutes per side for medium doneness.
6. Top with cheese if desired during the last minute of cooking.
7. Toast the buns and assemble burgers with caramelized onions and remaining bacon.

Pro Tip: Venison is very lean, so adding breadcrumbs, egg, and a bit of bacon fat keeps these burgers tender and juicy. Don't overwork the meat when forming patties -- a gentle hand yields better texture.