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Venison Burger with Brie Cheese

Featured by Long Valley Ranch in the Gold Wine Club.
Venison Burger with Brie Cheese


A twist on the traditional beef burger, the venison burger will surly be a hit. Take a bite, take a sip of the Long Valley Ranch Cab to see how they complement each other. Here’s to you. Enjoy!

Yield: 2 - 4
Prep Time: 55 Minutes
Cook Time: 15 Minutes


• 1 lb. venison ground
• 1/2 onion
• 1 clove of garlic
• 1 tsp smoked paprika
• 2 Ciabatta rolls
• 1 bag of mixed leaves
• 6 slices of brie
• 1 tbsp Chutney


Take your ground venison and place it into a medium-sized mixing bowl. Chop the onion and garlic into really fine pieces and add to the bowl. Add in the smoked paprika, season liberally (to your taste) and mix together. Cover and refrigerate for 45 minutes.

Take the venison mixture out of the fridge and make into balls, flatten each to make into a patty. Grill on at medium heat until preferred doneness. Slice the rolls in half and toast them slightly.

Build your burger. Start from the bottom up. First the bun then the lettuce, add the burger, cheese and finally the chutney and the top of the roll. Serve with a side Pear Gorgonzola salad.

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