Prep time 15 minutes
Cooking time 10 minutes
Cost £ 1.30 each
1.5 kgs minced venison
500g pork fat, minced ( or 250g coarsely chopped Foie Gras )
1 tbsp wholegrain mustard
2 small eggs
2 tbsp chopped parsley
1 finely chopped white onion
2 cloves garlic
1 tbsp ketchup
Salt and pepper to taste
Mix all the ingredients together and form into 175 g balls. Press each one down into a ½ inch thick burger and place them on a sheet of greaseproof paper, then place another sheet over the top. When you want to cook, oil the burger then place it either in the pan or on the Barbie.
I like to serve this with celeriac remoulade, which is really just a cheffy version of coleslaw. To make it, shred up a ball of celeriac in the magimix, mix it with a couple of tablespoons of mayo and the juice of a lemon. Now stir in a tablespoon of wholegrain mustard and put in the fridge for a day. The lemon juice breaks down the celeriac and improves the whole thing no end. This is fantastic with burgers and salads and will last for at least a week.
To serve place a spoon of remoulade on half a toasted bun and lay the medium burger on top. Now spoon your favourite chutney or ketchup on top and close the bun. Serve with cornichons, dressed salad and maybe some honeyed parsnip chips.
|Special thanks to Mike for supplying all these fabulous venison recipes. To find out more about Mike’s restaurant near Newbury, The Pot Kiln, and the fantastic cookery school that he runs just log onto www.potkiln.co.uk|
|Mike Robinson – Chef, TV presenter and author.|