How to Cook Wild Venison Burger With Plum Ketchup

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2
venison burger cooked

Ingredients

  • for the burger
  • 2 x wild venison burgers
  • 2 brioche buns toasted
  • Seasonal lettuce
  • Pickled shallot (simple finely slice shallot, sprinkle with sugar & toss in red wine vinegar, leave for a hour or so to pickle)
  • for the ketchup
  • 250g Victoria plums stoned & diced (other varieties can be used Inc. damson plums)
  • 1 red onion finely diced
  • 100g light brown sugar
  • 70 ml red wine vinegar
  • 1 tsp. English mustard
  • Knob fresh ginger peeled & grated
  • Clove garlic peeled & grated
  • Few turns cracked Black pepper
  • Pinch all spice powder

raw venison burger patty

Method for the burger

  1. Fry the burgers over high heat with a little schmaltz or oil to begin then reduce to medium heat, add a knob of butter and baste for a few minutes until the burgers are cooked through, 6 to 8 minutes in total.

Method for the ketchup

  1. Simmer all ingredients together covered for 20 minutes over a gentle heat until everything is soft and glossy.
  2. Blend to a fine puree. (Optional)
  3. Store in a sealed jar up to 1 month.

To serve

  • Spoon the ketchup on the base of the bun, add the burger then top with lettuce and pickled shallots, a dollop of English mustard goes well with the game and fruit.

venison burger cooked