Venison Burgers

Supermarkets sometimes sell minced venison. Alternatively you can ask your butcher to mince it for you, or do it yourself in a food processor. I think it is better than beef for making hamburgers. As it is so lacking in fat, it is best for quickly fried, well-seasoned or spiced hamburgers or meatballs, which should still be pink and juicy in the middle. These burgers are ideal for a picnic where you can make a fire or have a portable barbecue. You won’t need plates because you can put the burgers between buns and just serve them with a bowl of cherry tomatoes and maybe a salad leaf or two.


  • 550-675 g/1¼-1½ lb minced venison
  • 1 tablespoon horseradish sauce
  • 2 rounded teaspoons capers, chopped
  • 2-4 pinches chilli powder
  • groundnut or sunflower oil for grilling
  • salt


Put the venison, horseradish sauce, capers and chilli powder into a bowl and season with salt. Mix well with a wooden spoon. Using wet hands, divide the mixture into 4 and pat into burgers about 1.25 cm/½ in thick. Smear all over with oil, then grill over a very hot fire for not more than 2 minutes on each side — they should be pink to red inside.