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  • Venison Burgers Recipe By Nikola Hobbs

    A divine venison burgers recipe with Stilton, bacon, BBQ sauce, and coleslaw by one of our Facebook competition entrants. Try it for yourself today.

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    Venison Burgers Recipe By Nikola Hobbs

    You can purchase our Venison Mince here

    Ingredients

    For the venison burgers

    1 small red onion
    300g venison mince
    100g pork mince
    ½ tbsp Worcestershire sauce
    A handful of parsley leaves, chopped
    Salt and pepper

    For the BBQ Sauce

    1 tbsp olive oil
    1 onion, finely chopped
    400g can chopped tomatoes
    3 garlic cloves, finely chopped
    85g dark, soft brown sugar
    3 tbsp red wine vinegar
    2 tbsp Worcestershire sauce
    1 tbsp tomato purée

    For the onion rings

    1 onion
    1 egg
    4 tbsp flour
    1 cup breadcrumbs
    Salt and pepper

    For the coleslaw

    1 red onion
    ½ a red cabbage
    2 large carrots
    6 tbsp mayonnaise
    1 tsp wholegrain mustard
    Juice of half a lemon

    For the cheat’s chips

    2-3 Maris piper potatoes
    Sunflower oil

    To serve

    Sliced cheese – ideally Stilton
    Smoked streaky bacon, grilled or fried
    BBQ sauce (see below)
    Cheat’s chips (see below)
    Coleslaw (see below)
    Onion rings (see below)
    4 burger buns

    Method

    For the venison burgers

    1. Grate the onion so it is very finely chopped.
    2. Squeeze out as much of the juice from the grated onion as possible.
    3. Mix all the ingredients together with your hands. Season and fry off a small portion to check the seasoning.
    4. Form into 4 burgers
    5. Fry or griddle until just firm. Top with a slice of cheese (Stilton is particularly good with venison) and let it soften slightly. Fry some smoked streaky bacon until crispy.
    6. Assemble the burger: A spoonful of BBQ sauce (see recipe below) on the bun, then the burger and top with bacon and the onion rings.

    For the BBQ Sauce

    1. Heat oil in a saucepan and add the onion. Cook over a gentle heat 4-5 mins, until softened.
    2. Add the remaining ingredients, season, and mix.
    3. Bring to the boil, then reduce heat and simmer for 20-30 mins, until thickened.
    4. For a smooth sauce, simply whizz the mixture in a food processor or with a hand blender for a few seconds.

    For the onion rings

    1. Break the egg into a bowl and whisk lightly.
    2. Put the flour in a bowl and season with salt and pepper. You can add garlic and paprika for a different flavour.
    3. Put the breadcrumbs in another bowl.
    4. Separate the onion rings out and dip each ring first in the flour, then the egg and then the breadcrumbs.
    5. Fry the onion rings a few at a time for 2 to 3 minutes, or until golden brown. Remove and set on kitchen paper to drain. Season with seasoning salt and serve.
    6. Note: I like to do two dips in the egg and flour as it gives a better coating.

    For the coleslaw

    1. Use a food processor to finely slice the red cabbage and onion. Grate the carrot.
    2. Put everything in a large bowl and add the remaining ingredients
    3. Mix thoroughly, adding more mayonnaise to taste.

    Note: For a healthier slaw replace half or all the mayonnaise with a light creme fraiche.

    For the cheat’s chips

    1. Clean the skins of the potatoes and prick several times with a fork.
    2. Put in the microwave for ten minutes.
    3. Put a shallow dish in the oven with 2/3 tbsp sunflower oil 200°
    4. Slice the potatoes into chips
    5. Put the chips in the oven and cook for approximately half an hour, turning the chips halfway through the cooking time.

    Note: I also like to do this cutting into wedges and sprinkling generously with paprika, garlic, and oregano.