Since I soaked my tender lions and liver in a saltwater apple cider mix and then in milk the other day and had the best tasting, non gamey venison I've ever had so I decided to try it on some pure burger I grinded up. I soaked it in vinegar and salt mix for a day and a half, then in milk for a couple hours. The burger absorbed the milk and water like a sponge and was a pile of loose, sloppy mush. My plan was to make burgers on the grille. I put the pile of mush in a bowl, threw two eggs in with it, a hand full of flower, and hand full of seasoned bread crumbs, some little bits of crunchy, fried onions I had in a can, some salt, famous Daves rib seasoning, and some fish seasoning. Mixed it all up and threw it in a pan. I mixed up some ketchup, BBQ sauce and brown sugar together and glazed the top. I put it on the oven for an hour at 350 degrees. It tasted great for a cobbled up meatloaf! I already had two sandwiches! Once again no gamey taste...you couldn't tell it was venison if someone wouldn't haven't told you it was. Gave two sandwiches to the neighbors that hate venison. I didn't tell and they didn't ask. But they did tell me they loved them. Lol...shhhh!