Add your ground venison and seasoning to a bowl. Mix until just combined.
Separate the venison in half and form two patties.
If making these on the grill, heat your grill to 500 degrees and heat your cast iron pan. If making these inside, heat your cast iron skillet on the stove over medium heat.
Add 1 tbsp of olive oil.
Place your patties into the heated skillet. Allow the first side to cook for about 3 minutes before flipping.
Cook the second side for another 3 minutes. I like to pull them at 145 degrees.
Allow them to rest for 5 minutes.
To build your burgers top the bottom Gluten Free bun with the roasted tomato blueberry jam. Add a venison burger. Top with several onion rings. Add your top bun.
Enjoy!
Roasted Tomato Blueberry Jam
Add all of the ingredients to a small saucepan over medium heat.
Allow them to come to a simmer and cook for 20 minutes until the sauce has thickened.
Remove from the heat.
Gluten Free Onion Rings
Create a dredging station. Add your dry ingredients to one shallow bowl and mix to combine. Add the Dairy Free milk to a separate bowl.
Allow the onion rings to soak in the milk for 5 minutes.
Dip the onions in the flour mixture.
heat the vegetable oil in a large skillet on medium-high heat to 350 degrees.
Add your onions, careful not to crowd. You can fry them in batches.
Allow them to cook 2-3 minutes until golden brown.
Remove the onion rings from the oil and allow them to drain on a paper towel lined plate. Sprinkle with salt.