Christmas Wild Venison Burger Sliders
Small wild venison burgers with melted Brie, cranberry sauce and rocket for a Christmas sharing platter.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 6
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 4 wild venison burgers, about 125 g each
- 10 ml rapeseed oil
- 12 mini bread rolls (about 360 g)
- 120 g Brie, cut into 12 slices
- 100 g cranberry sauce
- 40 g rocket, washed and dried
The cut for this recipe
Wild Venison Burgers
Method
Keep the burgers chilled while preparing the rolls, cheese and rocket. Check the burger label for cooking instructions and ingredient information.
Divide each raw burger into three equal portions and reshape into 12 small patties about 1.5 cm thick. Wash your hands and clean all raw-meat surfaces and utensils afterwards.
Heat the oil in a wide frying pan over a medium heat. Cook the patties in two batches for about 4–5 minutes per side, turning regularly. Keep the first batch hot while the second cooks.
Check every patty with a clean food thermometer inserted into its centre. Each must reach 70°C for 2 minutes, be piping hot and have no pink. Add a slice of Brie after this check and cover briefly until melted and hot.
Split and lightly toast the rolls. Spread cranberry sauce on each base, add a cooked patty and a little rocket, then replace the top.
Serve two sliders per person straight away. Use clean utensils for the cooked patties and keep raw-meat equipment away from the buns and salad.
Storage
Store cooked patties separately from rolls and salad. Cool and refrigerate within 1–2 hours at 5°C or below and use within 48 hours. Freeze cooked patties for up to 3 months for quality, thaw in the fridge and use within 24 hours. Reheat only once until piping hot, then add fresh rolls and chilled toppings.
