Venison burger, pulled venison scrag and herb mayo

Name: Venison burger, pulled venison scrag and herb mayo
Cuisine: British
Ingredients: 1½ kg venison shoulder; 500 g pork back fat; (75% meat to 25% fat); 1 kg scrag of venison, off the bone but uncut; 100 g onion, roughly chopped; 100 g carrot, roughly chopped; 100 g celery, roughly chopped; 100 g leek, roughly chopped; 4 juniper berries; 4 black peppercorns; 2 good sprigs thyme; 1 good sprig rosemary; 1 bay leaf; 500 ml red wine; 1 litre venison stock; 30 g flat leaf parsley; 30 g chervil; 2 egg yolks; 100 g veg oil; 100 g light olive oil; 10 g Dijon mustard; 30 g chives, chopped

Preparation info

Serves
10

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

Since leaving Westminster Kingsway College in late 2008, I have worked in three kitchens, all of which have used venison to its full potential. Chapter2 in Blackheath and Chapter1 just outside Bromley used venison in high volume when in season. Andrew McLeish, the chef at Chapter1 is a great advocate of venison and a keen stalker, so the sight of a freshly-shot deer would be commonplace at Chapter1. We would all help with the cleaning, skinning and the butchery of the animal. The best thing

Ingredients

Europe
United Kingdom
Burger
Gluten-free

Ingredients

Method