My first Fallow burgers

[FilipRugby]

Hi everyone, I recently had the opportunity to hunt my first deer.
I had a lot of "fun" with butchering meat, but luckily everything worked out.

As my first game dish I made Fallow burgers and I have to admit they came out mega delicious. I can't wait for more culinary experiments with game.

 

[VSS]

Lovely!
What seasonings did you use?

 

[FilipRugby]

I grated the onion and pressed the garlic through a press. I also added smoked paprika powder, salt, pepper and a little ground coriander seeds.

 

[VSS]

I grated the onion and pressed the garlic through a press. I also added smoked paprika powder, salt, pepper and a little ground coriander seeds.

Sounds good!

 

[FilipRugby]

Thanks. Next time I'm thinking to add a little bit of cold beef/veggie stock, so they will be more juicy

 

[VSS]

Thanks. Next time I'm thinking to add a little bit of cold beef/veggie stock, so they will be more juicy

Not beef.
Beef has a stronger flavour than fallow, so adding beef stock will completely ruin the subtle flavour of the venison.
To add juiciness, many people mince a bit of fatty pork shoulder along with the venison for making burgers.
Or you can add grated frozen butter to the mix.
Or include some minced dried apricot.
There are many options. Just not beef.

 

[Mike1979]

Sounds delicious.

Burgers are always a great option to my mind. We are tending to turn more of the deer into mince and burgers as we use that more readily then joints these days.

 

[FilipRugby]

Not beef.
Beef has a stronger flavour than fallow, so adding beef stock will completely ruin the subtle flavour of the venison.
To add juiciness, many people mince a bit of fatty pork shoulder along with the venison for making burgers.
Or you can add grated frozen butter to the mix.
Or include some minced dried apricot.
There are many options. Just not beef.

Oh i'm glad you mentioned that... i will try do it your way. Thanks

 

[FilipRugby]

Sounds delicious.

Burgers are always a great option to my mind. We are tending to turn more of the deer into mince and burgers as we use that more readily then joints these days.

Ooohhhh yeah, they were very delicious. Next on my list will be venison goulash.

 

[Mike1979]

Ooohhhh yeah, they were very delicious. Next on my list will be venison goulash.

Good man After a fallow on Sat as we don't have enough burgers or mince to get us through to next season ..fingers crossed

 

[VSS]

Oh i'm glad you mentioned that... i will try do it your way. Thanks

I haven't told you my way. That's a secret

 

[Tazz]

Hi everyone, I recently had the opportunity to hunt my first deer.
I had a lot of "fun" with butchering meat, but luckily everything worked out.

As my first game dish I made Fallow burgers and I have to admit they came out mega delicious. I can't wait for more culinary experiments with game.

They look great, for mine I add 20% fatty pork belly se they stay moist when you cook them

 

[FilipRugby]

I haven't told you my way. That's a secret

Ok so let's put it that way I'm gonna use your valuable tips to make some fallow burgers next time.
And I'm very curious now what's the secret recipe???

 

[FilipRugby]

They look great, for mine I add 20% fatty pork belly se they stay moist when you cook them

Thanks for another tips i will try that as well

 

[VSS]

Ok so let's put it that way I'm gonna use your valuable tips to make some fallow burgers next time.
And I'm very curious now what's the secret recipe???

Well I'm not going to give you the secret recipe, but I will give you another really good tip:
After mixing all your ingredients with your minced venison, place the mixture in the freezer for a while to chill right down (not freeze), and then run the whole lot through the mincer again before shaping into burgers. You'll get a much better texture that way.

 

[FilipRugby]

I am very pleased with all your tips. I will definitely check them out. Thanks again

 

[TringSaint]

My recipe is really simple:
Venison
Chopped fresh rosemary, thyme and flat leaf parsley
Salt and pepper
Dijon mustard

The key to keeping them juicy is the same as for keeping sausages juicy - you have to vigorously mix the meat as this helps develop the collagen and will make the mix sticky.
If you do this then when you cook them the meat holds together and doesn’t crumble plus you can seal in the moisture, a bit like with a steak.

Adding other things like pork, apricots, etc wil definitely enhance the above, but if you want to keep it strictly venison then do give it a go.

 

[FilipRugby]

My recipe is really simple:
Venison
Chopped fresh rosemary, thyme and flat leaf parsley
Salt and pepper
Dijon mustard

The key to keeping them juicy is the same as for keeping sausages juicy - you have to vigorously mix the meat as this helps develop the collagen and will make the mix sticky.
If you do this then when you cook them the meat holds together and doesn’t crumble plus you can seal in the moisture, a bit like with a steak.

Adding other things like pork, apricots, etc wil definitely enhance the above, but if you want to keep it strictly venison then do give it a go.

Another great advice I'm glad that I joined this community. I will definitely try that! Thank you

 

[GlennUK]

Interesting my first fallow (around 8 weeks ago) was turned into burgers and cubes.

Saturdays has been turned into around 5kgs of burgers, plus mince and cubes for us, and some mince for the dog.

We mixed c.20% belly pork to the mixture, plus salt and pepper, nothing else, we season in the bun mainly.

At the risk of going off track, whats the view on roast haunch?, a) in terms of whether its good, and b) any good recipes?

 

[FilipRugby]

Interesting my first fallow (around 8 weeks ago) was turned into burgers and cubes.

Saturdays has been turned into around 5kgs of burgers, plus mince and cubes for us, and some mince for the dog.

We mixed c.20% belly pork to the mixture, plus salt and pepper, nothing else, we season in the bun mainly.

At the risk of going off track, whats the view on roast haunch?, a) in terms of whether its good, and b) any good recipes?

It must have been a truly exquisite feast.

I join the question above about roast haunch!