BushTukka: Venison Burgers
BBQ season is now in full swing... weather dependent of course... and everyone knows full well a British Summer can be a bit hit or miss. So rather than the usual fayre of beef and chicken on the grill, you will know by now that we're advocates of eating what you shoot, with letting nothing go to waste. Common perceptions may be that deer is a tad expensive, and it can be an acquired taste due to its strong flavouring.
Nonetheless, it's a fantastic meat to choose for your Summer soiree, being low in fat and high in protein. Plus a BBQ is not quite a BBQ without a burger to chomp down on and this BushTukka recipe is a great way of introducing, shall we say the less adventurous tastebuds, to this tasty meat. Ingredients for Venison Burgers:
- 150g Royal Venison Burger Seasoning (adjust to taste)
- 1.5kg venison meat
- 500g fatty pork (i.e. belly)
- 400ml water
- A little white wine
- Burger buns
Method
Combine 1.5kg venison meat with 500g of the fatty pork belly and then it put through your mincer on a coarse (8mm) plate. Since venison is a lean meat, it can dry out very quickly when cooked. So this is why pork fat is added to give it a bit of moisture, and of course try to not overcook it. Add the burger seasoning and the water to the minced meat and mix well, add a splosh of white wine to achieve a good, moist but firm texture. Using your hands or the burger press, take some of the mixture and shape into a patty, about 1-2cm thick. When you’re happy with the form of the burger, barbecue for 3-4 minutes each side, until nicely browned and cooked through. We are partial to a medium - rare pattie, how meat should be cooked in our opinion. Serve in some good-quality baps with a dollop of tomato chutney or some redcurrant jelly to give it a final fruity flavour.
But don't just take our word for it, try for yourself and even send us your pics. Also feel free to share your own BBQ tips and tricks, that's if you're willing to let us know your secret recipes.
