Alexander Ramondo: Die-Hard Bowhunter and Wild Edible Guru

Why I hunt?

Hunting has truly saved and changed my life for the best. Everybody hits a rocky road in life, and my grandfather taught me the woods and water, so going back to it was the best thing ever. I hunt to experience nature's beauty and to escape reality for a little while, letting my grandfather's spirit live in me. Plus, who doesn’t love a freezer full of wild game!

Why do I focus on Whitetail?

Whitetail hunting truly is a special thing. When it comes to the rut and watching the big boys chase and fight, it’s an adrenaline rush. What I love is how you can communicate with bucks through grunts, snort-wheezing, and rattling to see who will win the famous game of cat and mouse. They are some of the toughest animals in the world, and landing a mature buck means you’re doing something right!

What tip do you have for a new photographer?

For new hunters trying to get great content, find the perfect backdrop and lighting. Take pictures that are different, that express you, and find unique angles in nature. Filming your own hunt is very challenging but worth it in the end. You will struggle at first like I did, but once you do it enough, it’s like second nature. Get good footage of smaller animals for b-roll content; you never know what you will see in nature.

What tip do you have for a new hunter?

Be safe, relax, and most of all, have fun. Bowhunting is the hardest thing you'll ever do in the woods, so a lot of practice and patience is needed! Shoot as much as you can, get very comfortable with your bow and gear. Study the woods and watch educational hunting videos for help with stand placement. The best advice is that access to a stand is key. The less you go and the quieter you are, the better. Most of all, have fun and appreciate what nature has to offer.

INGREDIENTS

• Kosher Salt
• Black Pepper
• Garlic Powder
• Onion Powder
• 1 Egg
• Breadcrumbs
• Bacon
• 4 Slices of Cooper Sharp Cheese
• Dill Pickle Slices
• Any Fruit-Flavored Goat Cheese
• 2 Tbs of Sugar
• Cast Iron
• 1.5 Cups wild Blueberries or Raspberries
• Potato Buns or Pretzel Buns

INSTRUCTIONS

Step 1:
In a large mixing bowl, combine your Kosher Salt, Black Pepper, Garlic Powder, and Onion Powder to taste. Add ground venison to the bowl along with a cracked egg and 5 tablespoons of breadcrumbs (or more if desired).

Step 2:
Mix the ground venison and ingredients in the bowl until well combined, but do not overmix. Form the mixture into 1/3 oz patties, yielding 4-7 patties in total.

Step 3:
Place a pot on the stove on low heat. Add the washed blueberries or raspberries to the pot along with a tablespoon of water and two tablespoons of sugar. Cook on low until the berries turn into a purée, about 20 minutes, stirring constantly. Once finished, keep warm on low heat or transfer to a warming tray.

Step 4:
Preheat your smoker to 400°F and place a cast iron skillet on the smoker. Once up to temperature, cook 7 slices of bacon in the cast iron skillet. Once done, remove the bacon and let it rest.

Step 5:
Place the venison burgers on the smoker and cook each side for 6-8 minutes until done, adjusting time based on your desired doneness. Add two slices of Cooper Sharp cheese to each burger until melted. Once finished, remove the burgers and let them rest for 3 minutes.

Step 6:
Assemble the burger by placing a patty on the bottom bun. Add two slices of bacon, four dill pickle slices, and drizzle berry purée over the top. Add a handful of goat cheese, then top with the upper bun and enjoy!

For a Double Burger:
Add another patty on top of the first one, two more slices of bacon, two more pickles, extra berry purée, more goat cheese, and the top bun.

Enjoy your delicious Berry Venison Burgers!