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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
Introduction
Plums are a Great British treat, abundant in the autumnal fall months we have over 300 varieties and are perfect for both sweet and savoury dishes, here we make ketchup to pair with our seasonal wild venison burger. This ketchup goes great with all our venison range and can be made in advance.Method
Method for the burger
- 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
- Simmer all ingredients together covered for 20 minutes over a gentle heat until everything is soft and glossy.
- Blend to a fine puree. (Optional)
- 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.
