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Venison and Sage Burgers     HT  MC  35mins

Makes 4    Hot Meat Game Herbs Vegetables Barbecues BBQ  Main Course Dairy Free Eggless

1 Onion, roughly chopped
2 Garlic Cloves, roughly chopped
400g/14oz Venison Steak, diced
75g/3oz Streaky Bacon, rind removed and roughly chopped
6 Fresh Sage Leaves, roughly chopped
1 tbsp Tomato Ketchup
1 tbsp Worcestershire Sauce
Salt and freshly ground pepper
Vegetable oil


1. Place all the ingredients apart from the oil, in a food processor and process to a coarse mince being careful not to over process as it shouldn’t be too smooth.

2. Divide the mixture into 4 parts and using wet hands, shape into burgers a little less than 2.5cm/1-inch thick.

3. Heat a large frying pan to hot. Brush the burgers on one side with the oil then place oiled side down in the hot frying pan and cook for 5 minutes.

4. Brush the up facing side of the burgers with a little more oil then turn and continue to cook for a further 5 minutes or until cooked through.

Can also be cooked on the barbecue over medium/hot coals for the same length of time.


More Venison Recipes  |  General Poultry Prep & Cooking Times  | More Burger Recipes



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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