Venison Burger

(recipe makes 5 burgers)



For the patties:

1kg venison mince

30g Wild Fennel Co. Deer seasoning

1 egg

100g fine polenta

100g butter


For the burgers / filling:

5 large burger buns (these ones were sesame)

tbsp aioli

5 tbsp eggplant chutney (or other chutney you have to hand)

1 block feta cheese

500g streaky smoked bacon

Big handful of baby spinach



Pre heat oven to 200 degrees. Mix all of the above patty ingredients and mould in to five burger-shaped patties. Heat an oven proof frying pan at a medium-high heat and caramelise the burgers for a couple of minutes on both sides. Finish in the oven for about 10 minutes, or until meat juices run clear.

While the burgers are cooking, chop the feta into small cubes. A few minutes before the end of cooking, pop the burger buns in the oven to toast up (butter the buns first if you like). Take everything out of the oven and pile on each burger bottom a small pile of spinach, followed by one patty, a tbsp of chutney, feta, bacon, aioli and finally the burger top. Yum!

Deer Seasoning

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