Mini venison burgers
Saturday 05 December 2009
Mini hamburgers tend to go down a treat, but I thought I would make these ones with venison to add an extra-special touch. Venison is quite a lean meat, so it's a good idea to ask your butcher to add 20 per cent minced beef fat to your venison.
You can buy small burger buns these days for kids' parties – or you could ask your local baker to make you some.
350-400g coarsely minced venison, including 20 per cent beef fat
10 mini burger buns
Salt and freshly ground black pepper
10tsp redcurrant jelly
A little vegetable or corn oil for brushing
Mould the coarsely minced venison into patties which are slightly larger than the buns; you can do this by hand or alternatively by pressing the meat into a pastry cutter.
Lightly oil a ribbed griddle or heavy frying pan, season the burgers and cook for about 2 minutes on each side, keeping them medium rare.
Halve the buns and sandwich together with the burgers with a little redcurrant jelly on each.
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