Advertisement
Red Wine Venison Burgers
- Serves
4
- Difficulty
Easy
By Clarissa Dickson Wright and Johnny Scott
Published 2004
Burgers are a good way of using up surplus rare venison; here the red wine in the burger gives a nice rich flavor. You can make a lot at once and freeze them for barbecues.
Ingredients
1 pound 6 ounces ⅓ cup
Method
Put the meat and bacon through the grinder together, or chop in a food processor. Add half the red wine and the shallot to the meats, mix well, and season with salt and pepper.
Form into 4 burgers, pressing hard so they are tightly formed, and rest in a cool place for at least 30 minutes. Heat a little oil in a frying pan and fry the burgers—don’t turn until they are browned on the firs
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe