In a large mixing bowl combine the venison, onion, garlic, egg, breadcrumb, milk, salt and black pepper.

Using your hands shape the ingredients into 4 even burger patties.

Then place on a tray and refrigerate for 30 minutes to set.

After 30 minutes remove the burgers from the fridge and allow to come back to room temperature for 5 minutes.

Place a large saute pan on a medium heat and add the vegetable oil.

Once the oil is hot, add the burgers to the pan and sear on each side for 3 minutes to brown.

Then turn the heat down to finish cooking throughout, approximately 6 minutes.

Place each burger into a burger bun with a slice of tomato, baby gem lettuce and serve.