Martin Picard, chef-owner of Au Pied de Cochon in Montreal, is notorious for his rich and decadent fare, including his infamous Pied de Cochon Burger made with a venison patty, maple-infused pork belly, and foie gras. Go behind the scenes with RD Food Editor Valerie Howes in as she visits the celebrity chef in St.-Benoit, Quebec.
(Photo: Hans Laurendeau / Shootstudio; Food Stylist: Blake Mackay; Photography Assistant: Charles-Antoine Auger)
12 oz (375 g) venison, finely chopped
Sea salt and freshly ground pepper, to taste
2 egg yolks
2 tbsp (25 mL) dry bread crumbs
1. Season venison with salt and pepper. Add egg yolks and bread crumbs. Mix and form into 4 patties, each ½ inch (1 1/4 cm) thick. On grill on high heat, grill the patty, turning once, until medium-rare and digital thermometer inserted into centre reads 160°F (71°C), about 4 minutes, 2 on each side.