Venison burger with brie served with slow roasted tomato and grape salad
By: David Massey From: Good Food Bites
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Venison burger with brie served with slow roasted tomato and grape salad
- Prep time:
- 10 mins, plus 2 hrs marinating
- Cook time:
- 6 mins
- Serves:
- 1
Venison is the name of the game in this mouth-watering burger from David Massey, complete with flavour-packed salad for a must-make combination
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Ingredients
- 120 g Venison steaks, diced
- 2 Juniper berries, crushed with the back of a knife
- 1 sprig of Rosemary
- 1 sprig of Thyme
- 1 glass Red wine
- 50g pork fat, minced
- Salt, and freshly ground black pepper
- 1 Egg, beaten
- 2 tbsp Olive oil
- 30g slice of brie
For the salad:
- handful of mixed leaves
- handful of red grapes, halved
- ¼ yellow peppers, cut into strips
- 6 cherry tomatoes, on the vine
- 1 tbsp Olive oil
- 1 tsp Balsamic vinegar
Method
1. Marinate the venison with the juniper berries and the herbs in the red wine for a couple of hours. Discard the berries and drain.2. Remove the herbs and finely chop them.
3. Mince the venison.
4. Put the herbs into a bowl with the venison and the pork fat.
5. Season with salt and freshly ground black pepper and stir in the beaten egg.
6. Form the mixture into a burger. Heat the olive oil in a frying pan and fry the burger for 3 minutes on each side, until golden brown. The burgers are best served pink.
7. Put a slice of Brie on the top of the burger and grill until the cheese has melted.
8. Combine the salad ingredients together in a bowl and dress with the olive oil and vinegar.
9. Serve the burger on the plate with the salad.
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