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 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.
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.