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Red Wine Venison Burgers
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
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
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