Nothing quite says autumn like the arrival of seasonal game. From venison and partridge to rabbit and pigeon, the shelves are fully stocked with fresh and tender, wild-reared meat to indulge in. This venison burger recipe is a surefire crowd-pleaser and combines flavoursome venison with a creamy blue cheese sauce, topped with a warming mulled red cabbage slaw.

Ingredients

  • 750g minced venison
  • 4 tsp Reuben’s Winter Rub (available in store at The Dorking Butchery)
  • ½ red cabbage, finely sliced
  • 1/4 tsp mixed spice
  • 1/2 tsp brown sugar
  • Squeeze of orange
  • 4 Tbsp red wine vinegar
  • 75g blue cheese (we love Norbury Blue, Surrey’s only cheesemaker!)
  • 100ml sour cream
  • Small handful fresh chives, finely sliced
  • 4 burger buns

Method

For the red cabbage slaw:

  • Mix the mixed spice, brown sugar, orange and red wine vinegar in a small bowl
  • Toss with the finely sliced red cabbage.

For the blue cheese sauce:

  • Crumble the blue cheese with your hands, then mix in the sour cream and chives.

For the burger patties:

  • Mix the venison and Reuben’s Winter Rub in a bowl and divide the mixture into 4 burgers, shaping them with your hands.
  • Fry the patties in a hot pan for 4-5 minutes on each side (so that they’re still a little pink inside). Cook for longer if desired.

Pop the venison burger in a burger bun, top with the red cabbage slaw and the blue cheese, and enjoy!

 

Dorking Butchery Logo

Subscribe To Our Newsletter

Join our mailing list to receive the latest news, offers, recipes and more.

You have Successfully Subscribed!