Surrey Rifleman Posted February 2 Report Share Posted February 2 Has anyone got a recipe for Venison Burgers? Mine are a bit dry and don't hold together well. Quote Link to post Share on other sites
Popsbengo Posted February 2 Report Share Posted February 2 43 minutes ago, Surrey Rifleman said: Has anyone got a recipe for Venison Burgers? Mine are a bit dry and don't hold together well. Try some egg beaten with milk. I usually add chopped flat-leaf parsley and crushed garlic with plenty of seasoning. Works for meatballs and kebab too Quote Link to post Share on other sites
Scotch_egg Posted February 2 Report Share Posted February 2 You really need some port belly or plain pork fat into the mix. It will moisten them up nicely. Quote Link to post Share on other sites
Popsbengo Posted February 2 Report Share Posted February 2 1 minute ago, Scotch_egg said: You really need some port belly or plain pork fat into the mix. It will moisten them up nicely. Excellent idea, maybe wild boar ? I'm very, very hungry ! Quote Link to post Share on other sites
Surrey Rifleman Posted February 2 Author Report Share Posted February 2 Did you mean, pork rather than port. Yes I think that would help with texture. Quote Link to post Share on other sites
Scotch_egg Posted February 2 Report Share Posted February 2 Yes I meant pork belly. However a splash of port might be worth a go. Quote Link to post Share on other sites
Surrey Rifleman Posted February 2 Author Report Share Posted February 2 Good idea, I like Port and Raspberry Jus with Venison Steaks Quote Link to post Share on other sites
Surrey Rifleman Posted February 4 Author Report Share Posted February 4 Mad some burgers last night with 75% venison and 25% belly pork, they were much better. Quote Link to post Share on other sites
Scotch_egg Posted February 4 Report Share Posted February 4 Excellent to hear. Quote Link to post Share on other sites
maximus otter Posted February 5 Report Share Posted February 5 The memsahib just bashed up a fresh batch of (14?) quarter-pounders using the following ingredients: 2kg venison 500g bacon lardons (M&S and Waitrose) 10 teaspoonfuls of Lakeland burger seasoning Also useful were Lakeland’s burger press and waxed separator discs. maximus otter Quote Link to post Share on other sites
Surrey Rifleman Posted February 7 Author Report Share Posted February 7 Thanks Quote Link to post Share on other sites
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