Swapping beef burgers for venison

[Rob-E]

What I find laughable is a company such as Highland Game, whose name makes you think of Scottish Deer or at least British, import some of their meat from New Zealand, yet game dealers are paying 80p/kg for a Muntjac and we have circa 2million deer in the UK.

 

[shakey jake]

Based on what science, exactly? Yes, yes — we’ve all heard the line about ‘more deer than since the Middle Ages,’ as if there was a drone census in 1234. Even if modern numbers are higher, any decision to cull deer in a specific area should be driven by ecological need, not by the demand for burgers. Venison can only ever be a by‑product of responsible population management, not the justification for it.

living in the same area for 40+ years, from never seeing a deer to seeing deer every day.
farm i look after getting night license to control fallow because numbers are crazy.
if deer were in trouble i would agree with your point, but they arent more need to be killed each year.
turning them in to burgers seems a great idea to me but i doubt its uk venison

 

[basil]

No added animal fat, no gluten, no allergens

Would you be so kind as to publish your venison burger recipe please?

 

[User00056]

Would you be so kind as to publish your venison burger recipe please?

I'll take a stab at it?

Ingredients:

Venison

 

[weblyish]

I'll take a stab at it?

Ingredients:

Venison

I despise the flavour of most spice mixes
Herbs salt and pepper are fine but premixes with garlic or onion powder, cumin,msg and 'spice' overpower the flavour of the meat

And I don't really want to add loads of extra fat to the burgers but they can be a bit crumbly without something

your own recipe from a while back is now very popular in our house.

Per kg
Salt - 1 tsp
pepper - 1 tsp
cornstarch - heaped tablespoon
and water - small glassful (1/2pint ish)
Mix into the meat
Once through the big holes on the mincer and don't smash it much in the press

This is a long way from what I was doing before. Lots of lard. Lots of spice and twice through the mincer- it works and was good but the new way is much better

 

[basil]

I'll take a stab at it?

Ingredients:

Venison

Your ignorance shows no limits.

 

[User00056]

Your ignorance shows no limits.

?