Wild Venison Burger Breakfast Muffins
Toasted breakfast muffins filled with a cooked wild venison burger, spinach, egg and tomato relish.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 4 wild venison burgers, about 125 g each
- 15 ml rapeseed oil
- 4 English muffins, split
- 4 eggs
- 120 g spinach, washed
- 60 g tomato relish
- 10 g butter
- 1 g ground black pepper
The cut for this recipe
Wild Venison Burgers
Method
Heat 10 ml oil in a wide frying pan. Cook the burgers over a medium heat for about 15–20 minutes, turning frequently and following their packet instructions.
Check every burger with a clean thermometer. They must be piping hot throughout with no pink and maintain 70°C in the centre for 2 minutes. Keep cooked burgers hot while finishing the other ingredients.
During the final 5 minutes, melt the butter in a small pan and wilt the spinach for 2 minutes. Drain off excess liquid and season with the pepper.
Heat the remaining oil in a separate non-stick pan. Fry the eggs for 4–5 minutes, covering briefly so both the whites and yolks set fully.
Toast the muffins. Spread the bottom halves with tomato relish, add spinach and a cooked burger using clean utensils, then top with an egg.
Add the muffin lids and serve immediately. The eggs and spinach cook while the burgers finish.
Storage
For best texture serve assembled muffins immediately. Refrigerate cooked burger and egg separately within 1–2 hours at 5°C or below and use within 48 hours, reheating only once until piping hot. Freeze cooked burger portions for up to 3 months for best quality; defrost in the fridge and use within 24 hours. Add freshly toasted muffins when serving.
